Welcome to My Easter Table

While my table is set, we won’t be hosting a gathering in our home this Easter. Like the rest of the world, we are together in spirit if not in the flesh. Perhaps next year.

My plans for this year are very simple. It will be just Kiddo, Hubby and I. Even when we have company, I tend to cook far more than we could possible eat in a single setting. My guests always go home with a well-stocked doggie bag. I’ve had guests actually bring their own storage containers, knowing that I would be stocking them with enough food to last a week. Small and simple have never been word that are usually a part of my vocabulary.

I still want to have an Easter Ham Supper, which is why I’m cooking up a Two-Pan Supper just right for the three of us. And since I’ll have pineapple rings for the ham, I thought why not a Pineapple Up-Side-Down Cake for dessert. Appetizers are also a go, but on a very simple scale. While I’m sharing with you the full recipes, what I plan to make will be so scaled down, I might get all my nibble foods on a single platter. Okay, two platters. I don’t want the vegetable tray to get lost in the mix.

May the Good Lord Bless you, keep you safe and bring you peace. Forever and ever.

Little Nibbles
“Carrot” Cheese Ball
He is Risen Vegetable Platter
Calla Lily Tea Sandwiches
Ladybug Crackers

“Carrot” Cheese Ball
2 packages (8 oz.) Cream Cheese, softened
4 slices cooked Bacon, crumbled
1/2 teaspoon Garlic Salt
1 tablespoon Worcestershire Sauce
2 cups Finely Shredded Mild Cheddar Cheese, divided
1 bunch of Curly Parsley
Ritz Crackers for serving

Place cream cheese, bacon, garlic salt, Worcestershire sauce and 1 cup of shredded cheese into a mixing bowl.

Blend together . Refrigerate for 30 mins.

Using parchment or wax paper, form cheese mixture into a carrot shape.

Cover with the remaining shredded cheese.

Top with a bunch of parsley, slightly pushing it into the cheese ball.

Serve with veggies, crackers or pretzels!

He is Risen Vegetable Platter
2 Cucumbers
1 pint Red Grape Tomatoes
1 lb Celery Hearts
1 lb Baby Carrots
8 oz Vegetable Dip
1 large Oval Serving Platter

Score cucumbers with a fork or use a vegetable peeler to create strips, something decorative. Slice into thin rounds. Arrange 3/4 of the sliced cucumber down the center for the upright of the cross. Arrange remaining 1/4 of the slices to complete the cross. Make sure to leave space above and below as well as to the sides for additional vegetables.

Arrange tomatoes around the cross to completely surround the cross itself.

Cut celery into match-sticks. Arrange sticks above and below the cross an angles.

Arrange carrots around the cross at the outer edge of the arrangement.

Serve chilled with vegetable dip.

Calla Lily Tea Sandwiches (Easter Lilies)
1 (5.2-ounce) package garlic and herbs cheese, softened
1 (3-ounce) package cream cheese, softened
1/4 cup finely chopped toasted walnuts
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
48 slices white bread
2 carrots, peeled
Green Onions for Garnish

In a small bowl, combine cheese, cream cheese, walnuts, red pepper, and black pepper. Beat at medium speed with an electric mixer until creamy.

Using a 2 1/2-inch cutter, cut 48 rounds from bread. With a rolling-pin, roll each bread round to 1/8-inch thickness.

Spread about 1 teaspoon cream cheese mixture on each bread round. Sprinkle center with paprika, and fold bottom of prepared bread round over, pinching end to seal.

Cut small pieces of carrot, and place in center of each sandwich for flower stamen. Garnish with green onion tops to form stems, if desired.

Ladybug Crackers 
2 ounces cream cheese, softened
2 tablespoons sour cream
Black paste food coloring
1/2 teaspoon minced chives
1/8 teaspoon garlic salt
1/8 teaspoon minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.

Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.

For heads, half the olives width-wise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

9 thoughts on “Welcome to My Easter Table”

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