One-pan dishes to make hosting simple
By zp7op | Contributor
Even if you find yourself in charge of hosting this Easter, it doesn’t have to be overwhelming. Easter is about enjoying time with loved ones, and the food is just one aspect of the celebration.
Focusing your menu on straightforward, one-pan recipes allows you to prioritize what truly matters: making cherished memories with family and friends. These dishes typically require minimal ingredients, many of which you may already have on hand, and are easy to prepare, creating a complete meal perfect for sharing. Also, working with just one pan means cleaning up will be quick, letting you return to the festivities without delay.
A dish like the Easter Roast lets you accomplish both the main course and side dishes simultaneously, as the oven handles most of the cooking after some quick preparation. Additionally, these Refrigerator Rolls are simple to make in advance and can be kept in the fridge for up to six days until you’re ready to bake them—an ideal side to accompany the savory roast and vegetables.
Conclude your meal with a versatile dessert like Blueberry Crumble. Made with just five ingredients and ready in about an hour, you can easily swap the blueberry filling and yellow cake mix for any combination your guests prefer, such as apple pie filling with spice cake or cherry pie filling with chocolate cake. The possibilities for satisfying a sweet craving are endless.
For additional Easter recipe ideas, visit Culinary.net.
Easter Roast
Yield: 1 roast
– Salt
– Pepper
– Garlic powder
– 1 roast (3 pounds)
– 1 bag (1 pound) baby carrots
– 1 bag (1.5 pounds) trio potatoes or any potato of choice
– 3 cups beef broth
– 1 can (10 ounces) cream of mushroom soup
– 1 tablespoon garlic pepper
– 3 tablespoons brown sugar
– 1 onion, roughly chopped
– 1 bundle asparagus
Preheat the oven to 350 F. Season the roast by sprinkling salt, pepper, and garlic powder on all sides and rubbing it in. Place the seasoned roast in the center of a large roasting pan. Arrange the carrots on one side and the potatoes on the other. In a large bowl, combine the beef broth and cream of mushroom soup with the garlic pepper. Pour this mixture over the roast, potatoes, and carrots. Sprinkle brown sugar over the carrots and add the chopped onion. Cover and bake for 2.5 hours; then take it out of the oven, add the asparagus, and cook uncovered for an additional 30 minutes. Serve from the pan or transfer to a platter for a more formal presentation.
Refrigerator Rolls
Yield: 18 rolls
– 2 packages yeast
– 1/2 cup sugar
– 2 cups lukewarm water
– 6-7 cups all-purpose flour, divided
– 2 teaspoons salt
– 2 eggs
– 1 stick softened butter
– Oil, divided
In a large bowl, dissolve yeast and sugar in lukewarm water. Once the yeast is frothy, add 3 cups of flour. Mix in salt, eggs, and butter. Gradually add the remaining flour, one cup at a time, and knead the dough into a ball in the bowl. Remove the dough from the bowl and place it on a clean surface. Wash and dry the bowl, then grease it with a drizzle of oil. Put the dough back into the bowl and let it rise for 1 hour or refrigerate if preparing ahead of time. When ready to bake, grease a muffin pan with oil. Shape the dough into ball-sized portions and place them in the muffin holes; let them rise for one hour. Preheat the oven to 350 F and bake the rolls for 30 minutes.
Note: Dough can be made ahead and stored in the refrigerator for up to six days. When preparing in advance, punch down the dough, cover it, and refrigerate. Punch it down daily until you are ready to use it.
Blueberry Crumble
Yield: 1 cake
– 1 can blueberry pie filling
– 1 box yellow cake mix
– 1 bag (4 ounces) chopped pecans
– 1 stick butter, melted
– 1/4 cup oil
– Whipped cream, for serving (optional)
– Vanilla ice cream, for serving (optional)
Preheat the oven to 350 F. Spread the pie filling across the bottom of a 9-by-11-inch pan. Sprinkle the cake mix and chopped pecans on top without mixing. Drizzle the melted butter and oil over the cake mix and pecans, again without mixing. Lift the pan and tilt it to ensure the cake mix is fully coated in butter. Bake for one hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream if desired.
