Weeks ago I suggested that I cook dinner one night when my mom visited and of course invited my amazing Uncle Jay who lives nearby over for dinner. Knowing 95 traffic and figuring I'd be to tired after driving on Saturday, I thought it'd be best to plan for dinner on Sunday. Little did I realize at the time, Sunday was Easter. I spent a few weeks trying to decide what recipe to serve for dinner. When it finally hit me, I was nervous, but relieved I at least had a menu now. Before heading out of town, I made my carrot cake and put it in the freezer.
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| Mixed and ready to add carrots and pecans |
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| Ready for the oven |
I got into town on Saturday, I walked into these beautiful flowers Nick bought for Easter. Hydrangeas are one of my favorite flowers. He is so thoughtful!
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| Flowers that Nick put together himself |
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| The table is set for dinner |
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| I love these place mats we bought for springtime! |
Saturday I frosted and decorated the cake and made deviled eggs.
Sunday afternoon, I started cooking our ham. I cooked it for two hours at 325 degrees in my Pampered Chef deep covered baker. I took it out and glazed it with
- 1 cup brown sugar
- 3 Tbsp honey
- 1/4 cup yellow mustard
We served it with mashed potatoes and steamed green beans.
My Uncle Jay brought more flowers for Easter and supplied us with the wine for the night. So beautiful and thoughtful!
While Easter diner was delicious, our leftovers were much better. We got more of the glaze with our leftovers than our original meal just from how we served it. More for future reference!
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