Family Features: Easter Eats

Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.

A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. 

Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth. For more Easter recipe inspiration, 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 1/2 pounds) trio potatoes or 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 oven to 350° F. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan. 

Place carrots on one side of roasting pan and potatoes on other side. 

In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes. 

Serve from pan or place on platter for more formal presentation.

Blueberry Crumble 

Yield: One 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 oven to 350° F. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix. 

Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. 

Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired.

#16960 Source: Family Features