Here are some of the side dishes created by the Lovely Lunch Ladies (wearing bunny ears) to go along with the ham and turkey that they served at Ronald McDonald House for an early Easter luncheon.
Easter Cinnamon Rolls Wreath made by Andrea
2 Tubes (17.5 oz. each) Grands Flaky Supreme Cinnabon Cinnamon Rolls with Icing
5 uncooked colored eggs
1/4 cup walnuts
1/2 tsp. orange zest
Arrange both packages of cinnamon rolls into a ring shape on a baking sheet or pizza pan. Press the seams together and let them overlap about 1 inch. Arrange the colored eggs evenly around and press into the rolls. Sprinkle the nuts around the top. Bake at 350 degrees for about 20-30 mins or until set and lightly brown. Add the orange zest to the packaged icing and drizzle over the warm rolls - yum!!
Cucumber Salad made by Diane - in the black and white bowl
Slice English cucumbers thin with the skin on. Add 2 Tbsp. salt and put in a colander with a bowl underneath and wrap in Saran and put in the refrigerator overnight. Pat the cucumbers dry. Add the sauce that follows:
3 cups sour cream
8 Tbsp. white cider vinegar
1 Tbsp. chopped dill (fresh)
8 drops hot sauce
1/8 tsp. ground pepper.
Chill for 2 hours and sprinkle with salt right before serving.
Cheesy Broccoli Cauliflower Casserole made by Sandie
1 Tbsp. butter
4 1/2 tsp. flour
1 1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup Parmesan cheese
1 pkg. frozen broccoli florets, thawed (10 oz)
1 pkg. frozen cauliflowerets, thawed (10 oz)
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
butter flavored nonstick cooking spray
In a saucepan, melt the butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 mins. or until thickened. Remove from the heat. Add cheeses; stir until melted. Place vegetables in a 2 qt. baking dish coated with nonstick cooking spray; sprinkle with ham. Pour the sauce over the ham. Place bread crumbs in a bowl; spray with nonstick butter-flavored spray. Sprinkle around the edges of the casserole. Bake, uncovered at 350 degrees for 25-30 mins. or until heated through and bubbly.
Italian Easter Pie made by Diane
butter for greasing
1 lb. 5 oz. (or more) Swiss chard
10 eggs
1 1/2 cup ricotta cheese (can use up to 2 cups)
2 Tbsp. Parmesan cheese, freshly grated
1 Tbsp. bread crumbs
1 cup heavy cream
1 Tbsp. chopped fresh marjoram
14 oz. puff pastry (thawed)
flour for dusting
olive oil for brushing
salt and pepper
Preheat oven to 400 degrees. Grease a large pie dish with butter. Cook chard in salted boiling water for 10 mins. until tender and then drain and chop. Beat 4 of the eggs. Push the ricotta through a strainer and into a bowl and add the eggs, Parmesan cheese, bread cumin, and seasonings. Roll out 1/2 of the dough on lightly floured surface into 2 thick sheets. Line the baking dish with 1 of the sheets, letting the edges overhang and brush with oil. Place the 2nd sheet on top and pour in half of the chard mixture. Make 6 small hollows and break an egg into each. Top with the remaining chard and smooth with a damp knife. Roll out the remaining dough into 2 more thick sheets. Place one on the filling and brush with oil, then place the second on top and crimp around the sides to seal. Prick with a fork and bake for 1 hour until set. May be served hot or cold.
Spring Lemon Jello Salad made by Andrea
2 6 oz. lemon flavored jello
6 cups water
2/3 cup mayonnaise
6 oz. cream cheese, cut into cubes
2/3 cup frozen lemonade concentrate
fruits for garnish - I used strawberries, blueberries, green grapes, and mandarin oranges
Boil the water and pour over the jello and stir until dissolved. Reserve 1 1/2 cups and let stand at room temperature. Pour the remaining jello in a blender and add the mayo, cream cheese, and lemonade. Blend until smooth. Note - my blender is not big enough so I had to do it in 2 batches and then combine them. Pour into a 9 x 13 Pyrex glass dish and refrigerator until firm. Arrange the fruits on the top in a pattern of your choice to make a pretty design. Let set a few minutes so it won't move when you return it to the refrigerator. Chill until set and then gently pour the remaining jello over the top to glaze. Refrigerate again for several hours or overnight.
Chocolate and Dippers made by Lori
Ronald McDonald had some huge chocolate creations donated so Lori just melted them down and served them with dippers. It was a huge hit so if you have too much chocolate left over after Easter try this.
White Chocolate Cheesecake made by Connie - move over Cheesecake Factory - this was to die for
8 1/2 oz. package chocolate wafers
3/4 cup margarine or butter (1 1/2 sticks), softened
1 pound white chocolate or 5 c 0z. confectionery bars or 3 6 oz packages white baking bars
4 8 oz. packages cream cheese, softened
1/4 cup sugar
4 large eggs
2 Tbsp. vanilla
1 package ladyfingers (Heinen's and Giant Eagle's package fits perfectly) into a 9 inch spring form pan
1 pint heavy whipping cream
1/4 cup sugar
jello brand no bake cheesecake (contains the graham crackers
1 8 oz. Philadelphia whipped cream cheese (or softened cream cheese)
1 1/2 cup milk
Crust
5 Tbsp. butter, melted
2 Tbsp. sugar
Make graham cracker crumbs as directed on the box of no-bake cheesecake and spread on the bottom of a spring form pan. Separate ladyfingers and line the sides of a 9 inch spring form pan and set aside. Whip the whipping cream with 1/4 cup granulated sugar until stiff peaks form and set aside in the refrigerator. Follow the directions on a box of no-bake cheesecake filling. Beat in the cream cheese until smooth with an electric mixer. Fold in the whipping cream until smooth - do not beat. Pour into the prepared spring form pan and refrigerate for 6 hours or overnight. Unmold and add your favorite topping - I used strawberries but you can use fruit sauces, fresh fruit, or Stouffer's escalloped apples.
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