Make-Ahead Easter Side Dishes
Even though Easter is a few weeks away yet, here are some make-ahead Easter side dishes you can get ready before hand to be ahead of the game.
Grandma Shug’s Mustard Sauce
This Easter side dish is my mother-in-law’s famous sauce. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast! Great with ham, turkey or later for chicken nuggets.
In a saucepan combine:
1 cup sugar
1 cup yellow regular mustard
1 can tomato soup (Yes! Tomato soup. But you can’t taste it.)
3/4 cup vinegar
1 cup butter
4 eggs, well beaten
Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!
Never-Fail Crescent Rolls
My friend Julie makes these awesome homemade crescent rolls. They are so easy and delicious! This Easter side dish also bakes and freezes well so that you can make them ahead.
1 package yeast
1 1/2 cups warm water
3 1/4 cups flour
1/2 teaspoon salt
1 9-ounce (Jiffy) cake mix, either yellow or white
melted butter
Dissolve yeast in warm water. Mix in all ingredients except butter. Do NOT knead. Put in greased large bowl and let it rise until doubled or about 1 hour.
Punch down, divide into two, and roll out into two 12-inch circles. Divide into 12 triangles each and roll into crescent rolls. Put each dozen on greased cookie sheets and let rise about 25 minutes.
Bake at 350 degrees for 12–15 minutes or until browned. Remove from oven and brush with melted butter. Makes 24 rolls.
Cornbread Pudding
This is my family’s favorite Easter side dish. Actually, it’s so popular we make it at Easter, Thanksgiving and Christmas! You may assemble it the day before and keep it in the fridge, covered, until ready to bake. I always double the recipe, place it in a 9 x 13 inch pan and extend the baking time 10-15 more minutes until done. My whole family {and even my picky father} LOVES this. We make it every year.
1 can creamed corn
1 can whole corn (drained)
8 ounces sour cream
1/3 cup sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
8 1/2 ounce box Jiffy corn muffin mix
Mix all together and pour into a 2 1/2 quart baking dish. Bake at 350 for 45 minutes to 1 hour. Serves 4–6.
Happy Make-ahead Easter!
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For more recipes and fun ideas for celebrating Easter and holidays throughout the year, check out Everyday Confetti: Your Year-Round Guide for Celebrating Holidays and Special Occasions. In our book, Glynnis Whitwer and I hope to spark your creativity and provide with you ideas for planning and implementing wonderful holiday and holy day celebrations with your loved ones. In addition, you will learn to toss a little confetti and make the ordinary days extraordinary.
