Easter Menu for Kids

Ester recipes Here are some kid friendly dishes with a twist on the traditional Easter "ham" dinner.

Ham and cheese croissants: Use purchased already baked croissants. Layer deli ham and provolone cheese. Melt in the microwave until melted.

Another alternative is to use store bought refrigerated crescent dinner rolls. Follow directions but roll in deli ham and provolone.

Double-cheese & bacon sandwiches: 1 slice cooked bacon
2 slices cheddar cheese
2 slices mozzarella cheese
2 slices sourdough bread
Soft butter margin

Make this sandwich as you would a regular grilled cheese sandwich. Just substitute these ingredients. Makes 1 sandwich

Regular grill cheese: Use American slice processed cheese but try making half of them with deli ham and sliced tomato in addition to the cheese.

Canadian bacon Sandwiches:
2 slices French bread-sliced 1 inch thick
1 tablespoon ranch dressing
2 ounces sliced Canadian-style bacon
2 slice Swiss cheese

1. Set oven to broil place bread on rack in cookie sheet. Broil 2-4 minutes, turning once, until toasted.

2. Spoon dressing onto bread. Broil about 2 minutes or until hot. 3. Top with Canadian bacon and cheese broil until hot and melted.

Anytime you broil watch the food closely as it can burn quickly.

Deli ham & American cheese or sliced cheddar cheese with mayo on white bread.

Side dishes

Corn: corn on the cob, creamed corn or your favorite corn dish

Potatoes: tater tots, boxed potatoes, mashed potatoes or French fries

Cole slaw: homemade or pre-made

Carrots w/maple syrup: Boil sliced or baby carrots, strain and add maple syrup to taste.

Tortellini Salad 2 packages of refrigerated cheese filled spinach tortellini
1 package cheese filled plain tortellini
2/3 cup ranch or Caesar dressing
2 table spoons fresh chopped basil
2 table spoons grated parmesan

Cook tortellini as directed. Drain; put all ingredients in to large bowl. Mix cover and refrigerate at least 1 hour.

Sweet potatoes: your favorite recipe

Cold Orange and honey sweet potato salad 1 1/2 lb sweet potatoes, peeled, and cut into 1/2 inch chunks
1/2 cup sliced celery
1/3 cup dried sweetened cranberries
1 container orange crème yogurt
1 tablespoon honey
1 teaspoon grated orange peel

1. Boil potatoes until they are fork-tender. Do not overcook. You will have mush salad. Cool 15 minutes.

2. In large bowl. Mix remaining ingredients.

3. gently stir potatoes into celery mixture making sure potatoes are coated. Refrigerate at least 1 hour.

Makes 8 ½ cup servings