Easter Leftovers – Bunnies and Eggs and Ham, Oh, My!
It’s almost that time of year again. You’re standing, dumbfounded, in front of a mound of Easter leftovers - hard boiled eggs, sliced ham and chocolate Easter bunnies. You wonder, “What am I going to do with 6 dozen eggs, 6 lbs. of ham and 25 chocolate bunnies”. The stress of it is almost enough to send you to bed for a week–or at least tear most of your hair out. Here are a few ideas and recipes to help you avoid both of those and make something useful and yummy out of those Easter leftovers!
Easter Leftovers – First, the leftover Easter bunnies:
Take a rolling pin and crush the life out of them! Then use the crumbs to:
- sprinkle on ice cream
- use in milk shakes
- stir a few in a mug of hot chocolate
- use in place of chocolate chips for making cookies
- melt for dipping fruit and candy
- If your kids didn’t receive an excess of bunnies this year, buy solid bunnies after Easter on Clearance and use in place of chocolate chips for baking. You can usually get them for 1/4 the price of chocolate chips.
Next the leftover Easter eggs:
If you’re wondering how to cook a delicious Easter Ham, here is an easy recipe:
Use the extra leftover ham:
- diced in omelets and chef salads
- added to Golden Morning Sunshine
- sliced thin for sandwiches
- Cubed ham with cubed fruit such as Mandarin oranges, pineapple, bananas, strawberries or kiwi on skewers to make fruit kabobs.
- Top a tortilla with ham, salsa, and cheddar cheese and warm, for a hot ham and cheese sandwich.
- Save bone for bean or split pea soup.
- Sheala’s Ham and Noodles
- Ham and Potatoes
- Ham Casserole
- Ham Salad
Chop leftover Easter ham and freeze to use in:
potato salad, green beans, scrambled eggs, omelets, potato soup, scalloped potatoes, au gratin potatoes, pasties or pizza (with pineapple) or to top baked potatoes.
Easy Recipes for Using Easter Leftovers:
Deviled Eggs Recipe
6 hard boiled eggs
1/8 tsp. salt
1/4 tsp. prepared mustard
1/3 cup mayonnaise
1 tsp. vinegar (optional)
Shell hard boiled eggs and cut in half. Remove yolks and mash; add remaining ingredients and mix until smooth. Heap into whites and sprinkle with paprika or chopped parsley.
Garlic Deviled Eggs
Add 1 clove garlic, pressed to deviled eggs.
6 hard boiled eggs, chopped
1/2 cup mayonnaise or salad dressing
1 small stalk celery, chopped
1 small onion, chopped, or 1 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
Mix all ingredients. Best if chilled for 1 or 2 hours. Makes 4 sandwiches.
Golden Morning Sunshine
(You can use more or less sauce and eggs to taste)
2 cups white sauce
4 eggs, hard boiled and chopped
Make white sauce. Once the white sauce has thickened, add eggs. Serve on toast.
(Recipe makes 1 cup. Double recipe to use in Golden Morning Sunshine)
1/4 cup dry milk
2 Tbsp. flour
1 cup cold water
1 Tbsp. margarine
In a covered jar, combine flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour-milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Makes 1 cup.
Slow Cooked Ham
Cover the bottom of a roasting pan with aluminum foil. Bake ham at 250° for 1 hour. Reduce the heat to 175° and roast another 12-15 hours. This is great because you can put in the oven overnight and it will be ready the next day for the noon meal. The cooking time can go for longer if needed to fit your schedule since it is at such a low temperature.
1/2 cup mustard
1/2 cup brown sugar
1/4 cup honey
1/4 cup orange juice
1 tsp. cloves
Mix ingredients. Score the top of 1 Slow Cooked Ham. Pour mixture over ham and begin basting the ham 3 hours before serving. Baste every half hour or so with ham juices.
Ham and Potatoes
6 potatoes, peeled and thinly sliced
2 cups cheddar cheese, shredded
1/2 -1 lb. ham, thinly sliced
1 onion, chopped
1 can (10 3/4 oz.) cream of mushroom soup
Layer the potatoes, then some cheese, then some ham and then chopped onion. Continue to layer to 3 inches from top of crockpot. Then pour cream of mushroom soup on top. Let simmer for several hours on low until potatoes are cooked through.
1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
3/4 cup peas, drained and cooked
2 cups white sauce
1 bouillon cube
Add ham and peas to cooked noodles. Dissolve bouillon into 1/4 cup boiling water. Mix the bouillon and salt in the white sauce. Bake covered at 300° for 20-30 minutes.
*12 oz. of tuna may be used in place of ham.
This is an easy recipe we like to use to finish off some of those Easter leftovers. It’s easy to cook, the kids love it, and it is different enough that they don’t realize they’re eating ham again!
Sheala’s Ham and Noodles
8 oz. pkg. egg noodles, cooked
1/2 lb. ham
1 can (10 3/4 oz.) cream of chicken soup
1 cup cheddar cheese, grated
Mix first three ingredients together in a casserole dish and bake at 350° for 20 minutes until warmed. Top with cheese and bake an additional 5 minutes or until cheese melts.
hard boiled eggs
Grind ham and eggs in a meat grinder. Moisten with mayonnaise and small amount of mustard (approximately 1 Tbsp. for an entire ham). Serve on bread or toast.
For lots more quick and easy home cooked recipes for using Easter leftovers and other leftovers, check out our Dining On A Dime Cookbook.
Photo By: jenis running