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Easter Sunday: Celebrating God’s Love

Diana Hagee

The Saturday before Easter Sunday we celebrate the holiday at our house like so many others…filled with food, family and sweet fellowship. We always have an Easter egg hunt for the children in the backyard where we fill the eggs with coins and candies as well as small toys. The children love to run full-speed ahead through the yard to find the brightly-colored eggs and later crack them open to find the prize inside. Sometimes they will trade the toy rings for the Army men with their cousins, but everyone has a great time watching our youngest members as their eyes fill with wonder. Childhood is such a great time to celebrate, and the days pass too quickly! This is just one reason why we always try to center a large portion of any family gathering around our smallest members.

Think of how amazing life is through the eyes of a child! It is the purest form of love! And Easter is certainly a time where we celebrate God’s love for us. We celebrate His resurrection and His life by putting together a fun afternoon of games in the yard for the kids and lots of food. We also bring out several dozen cascarones, sharing the fun with young and old alike…though some enjoy this tradition more than others.

The children especially love to crack these brightly-colored shells over their cousin's heads and watch as the confetti sticks to their hair. And yes, we do this outside and try to teach the youngest among us that you can crack the eggshell gently over your cousin’s head without giving him/her a concussion.

After the confetti has saturated the yard, we head back into the kitchen and fill our plates with delicious treats, returning to tables set up on the back patio where there are designated smaller tables for the grandchildren to sit at and enjoy each other over lunch. These tables are knife-free, glass-free and very kid friendly, but they are still covered with brightly-colored cloths so that the children feel included in the celebration. The drink station is set up on a separate table on the patio, and this way if the children spill anything we can clean it very easily.

I love to have beautiful (and often simple) centerpieces that celebrate the holiday. This can be something like a floral arrangement, a tower of delicious desserts or even a piece of artwork from one of the grandchildren. The idea isn’t to spend a lot of money, but to make the occasion special.

 

Diana's Kitchen
EASTER MENU 

HONEY GLAZED HAM (easy to order if you don’t want to make at home)
GREEN BEANS
GLAZED, BROWN SUGAR CARROTS (recipe available on our Pinterest board under Hagee Ministries)
DEVILED EGGS with an appetizer plate to include raw veggies
TWICE-BAKED POTATOES
GREEN SALAD with your favorite ingredients
FRESH DINNER ROLLS with melted better
SWEET TEA with slices of lemon or lime
CARROT CAKE with vanilla ice cream

TWICE-BAKED POTATOES

3 large potatoes: baked, diced & cooled
1/4 cup of melted margarine
2 tablespoons of milk
1 cup (4 ounces) of shredded Cheddar cheese
4 slices of bacon, cooked, drained & crumbled
1 tablespoon of onion flakes
1 tablespoon of chopped chives
1/2teaspoon salt

Combine potatoes, margarine, milk, cheese, bacon, onion, chives and salt. Pour this mixture into a buttered two-quart casserole dish and bake at 350-degrees for 20-30 minutes. If you like sour cream, serve with a dollop on top and then sprinkle with chives. Sprinkle salt and pepper to taste. Makes 4-5 servings.

CARROT CAKE

2 cups of sugar
1 cup of oil
4 eggs
2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
2 cups of grated carrots

Blend the sugar, oil and eggs in the mixer. In a separate bowl, add the flour, baking soda, baking powder, cinnamon and salt. For a lighter taste, you can sift these dry ingredients together in the bowl or simply throw them all together and mix with a spoon. The choice is yours. Add the dry ingredients into the mixer bowl with the sugar, oil and eggs. Blend and add in the grated carrots. Dump this into your favorite sheet pan and cook at 350 degrees for 25-30 minutes. This recipe is very versatile and can be used for cupcakes or bundt cakes. Of course, remember to adjust the amount of time you leave them in the oven based upon your pan. And then top with your favorite icing!

CAN’T GET ENOUGH?

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