It was a glorious Easter weekend filled with egg hunts, sand dune races, Jeep safaris, new spring outfits, church services, perfectly glazed ham, dyed eggs and pounds and pounds of Easter candy! It your kitchen is overflowing in Easter feast leftovers, it’s time to plan some great recipes to continue to enjoy all that deliciousness.
If you’ve managed to clean up all that pesky-but-cute Easter grass, corralled all the fluffy stuffed chicks and bunnies, and picked up all the plastic eggs for next year, it’s time to move on to finding creative ways to use up all that remaining ham, brightly colored hard-boiled eggs and all that chocolate. Here are my favorite ideas. For more visit our Money-Saving Recipes board on Pinterest.
One of the best things about a perfectly cooked, richly glazed Easter ham is enjoying every last juicy ounce of it for the coming week. Sure, a simple ham sandwich is a great way to enjoy leftovers, but when planning out your weekly menu, why not include something new to your recipe file like Ham and Cheese Stromboli; Ham, Potato and Corn Chowder; or Penne Pasta with Ham and Peas.
Try these Ham and Cheese Turnovers. Combine 2 cups cubed ham with 1 1/2 cup shredded Swiss cheese, 1/2 cup mayonnaise, a pinch of dill and a pinch of salt. Spray a muffin tin and place canned crescent rolls in each hole with the widest side of the triangle in the bottom of the hole. Fill muffin holes with ham mixture, fold small part of triangle over the top of the mixture. Bake at 350 degrees for 8-10 minutes.
I love a simple, perfectly cooked hard-boiled egg. But, when your fridge is filled with several dozen eggs, it’s time to come up with some ideas to use up those large quantities. Potato salad and deviled eggs are always a solid stand-by, but there are some other great ideas for incorporating those colorful eggs in your family’s meal plan this week. Try a cobb salad, add to your favorite Ramen noodles or try making Scotch Eggs.
Try this Avocado Eggs Salad with Spicy Mayo Dressing. Dice and combine 8 large hard-boiled eggs, 2 ripe avocados, 2/3 cup celery and 2/3 cup scallions. Top with a spicy mayo made of 1/2 cup mayo, 2 teaspoons dijon mustard, 2 teaspoons paprika, 1/2 teaspoon cayenne, 1/2 teaspoon pepper, 1/2 teaspoon salt. Refrigerate until cold and serve chilled.
There’s so much Easter candy on my kitchen counter! And the worst part is that it’s just me and my husband at home. (I just can’t resist buying Easter treats!) I can only imagine the candy smorgasbord at homes filled with little kids! So, to avoid a complete, ongoing sugar rush at my house, it’s time to find a recipe or two to use up all this chocolatey and sugary goodness. Peeps S’mores and Robin Egg Fudge sound great.
I love this Bunny Fondue idea. In a saucepan, heat 3/4 cup half-and-half until barely simmering. Off heat, add 2 1/2 cups chopped chocolate from those chocolate bunnies. Add 1/2 teaspoon vanilla and a pinch of salt. Garnish with other chocolate bunnies. Serve in a warmed fondue pot with an array of fruit, cookies and … Peeps!
— Jennifer Durrant
Source : https://www.heraldextra.com/momclick/columnists/put-those-yummy-easter-leftovers-to-use-in-eggs-citing/article_52c997e6-a2de-5a17-bf56-987705e6cef9.html