Easter will be observed this Sunday.
For many RV enthusiasts, this is a time of the year they may be coming home from winter destinations or enjoying Spring Break getaways.
Well, there is no need to worry as you can still plan that Easter meal while in your RV.
Here are some easy Easter dinner recipes that makes for an effortlessly perfect RV holiday.
Enjoy and Happy Easter to you and your family!
BOURBON BAKED HAM
Ingredients for the main course are:
- 1 bone-in fully cooked spiral-sliced ham ( 7 to 9 pounds)
- 1 cup honey
- ½ cup bourbon
- ½ cup molasses
- ¼ cup orange juice
- 2 tablespoons Dijon mustard
Directions: Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours. In a small saucepan, combine the remaining ingredients; cook and stir until smooth. Brush ham with some of the glaze; bake 20-25 minutes longer or until a meat thermometer reads 140°, brushing occasionally with remaining glaze. Yields: 15 servings.
CHEDDAR MASHED POTATOES
This is what you will need to prepare this dish:
- 3 3/4 lb. Yukon Gold potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 6 garlic cloves, halved
- 1 cup(s) (8 oz.) reduced-fat sour cream
- 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cup(s) (8 oz.) shredded reduced-fat cheddar cheese, divided
Directions: Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until potatoes are tender. Drain. In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-quart baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350°F for 10 to 15 minutes or until heated through.
Ingredients for this recipe are:
- 2 packages (16 ounce each) frozen peas
- 2 teaspoons salt
- 1 cup finely crushed wheat crackers
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
Directions: Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture. Yields: 12 servings.
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