Easter-- the easy way!

I'm finding that my zeal for cooking huge meals is dwindling some as the weather warms and my belly expands! So, for Easter lunch this year we did Easter the easy way! Hope you enjoy these great recipes that can be used any time of the year.

Ham and Cheese Picnic Bread
(see recipe at allrecipes. com)

1 (.25oz) pkg active dry yeast
1 c. warm water
3 c. all-purpose flour
1 egg
1 T. butter
1 T. sugar
1 tsp. salt
1 c. chopped ham
1 c. shredded mozzarella cheese
1 (4oz) jar diced pimento peppers, drained
1/2 c. black olives, drained and chopped

1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar, and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Combine the ham, cheese, pimento, and olives in a medium mixing bowl, set aside.
5. Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two side across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly grease baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
6. Preheat oven to 400F. Bake at 400F for 20 to 30 minutes, or until golden brown.

** Note, these fillings are just a jumping off point! You can fill it with pizza toppings, veggies, you name it!

Bacon Cheddar Deviled Eggs
(see recipe at allrecipes.com)

12 eggs
1/2 c. mayonnaise
4 slices bacon, crumbled
2 T. finely shredded Cheddar cheese
1 T. mustard

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse the eggs under cold running water.
2. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolk to a small bowl. Mash the egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

**My hubby said these are the BEST deviled eggs he's ever had!

Strawberry Pretzel Salad
(see recipe at allrecipes.com)

2 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar

1 (8oz) pkg cream cheese, softened
1 c. white sugar
1 (8oz) pkg frozen whipped topping, thawed

2 (3oz) pkgs strawberry flavored gelatin
2 c. boiling water
2 (10oz) pkgs frozen strawberries

1. Preheat oven to 400F.
2. Stir together crushed pretzel, melted butter, and 3 T. sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl, cream together cream cheese and sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg white, pour and spread over cream cheese layer. Refrigerate until set.
   

Easy Strawberry Lemonade
(see recipe at allrecipes.com)

1 (12oz) can frozen lemonade concentrate, thawed
4 1/2 c. water
1 (10oz) pkg frozen strawberries, partially thawed

1. In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

*Note: We like to whiz up the strawberries before we mix it up and serve it over tall glasses of ice--yum!