Ham or Lamb - A Special Easter Episode with Rebekah Merkle! (Part 1)

Join Bekah Merkle and Bess Hawthorne as we explore the culture and traditions of Easter. As the celebration approaches, we discuss practical ways to plan, prepare your heart, and embrace the work with joy. Bekah encourages budgeting cleanup as part of the festivity rather than resenting it. We also consider how Easter celebrations vary across different life stages. And before we wrap up—what should you wear? Stay tuned for Part 2, where we’ll dive into traditions, gifts, and food! We're so glad you're here!

Lamb

Grilled Lamb with Salsa Verde Recipe | Giada De Laurentiis | Food Network

(Use leg, not shoulder.)

Serve with: (Choose from these ideas.)

Flat bread

Deviled eggs

Cold potato salad or Crispy Smashed Potato Salad - Insanely Good

Orzo salad

Israeli couscous

Green salad with whole herb leaves with champagne vinaigrette (champagne vinegar, shallots, Dijon, salt, pepper, extra virgin olive oil, goat cheese, strawberries, slivered almonds or another nut)

Asparagus

Something jello like rainbow layered jello jugglers

Fruit (grapes, strawberries, etc.)

Dessert! (See below.)

Ham

Best Glazed Easter Ham Recipe - Brown Sugar Glazed Ham

Barefoot Contessa | Baked Virginia Ham | Recipes

Scalloped Potatoes and Ham Recipe | Ree Drummond | Food Network

Scalloped Potatoes and Ham Recipe - How to Make Scalloped Potatoes and Ham

(The last 2 recipes are only slightly varied. I've also used some pepperjack cheese in these recipes. This is a great way to use leftover ham, although we've made it as the main dish before and served it with a fruit salad and a green salad for a picnic outside!)

Serve with: (Choose from these ideas.)

Rolls (Choose any favorite recipe, but ones with rosemary and salt on top are delicious.)

Butter, herb butter, honey butter, and/or jam

Our Best Deviled Eggs Recipe

Crispy Smashed Potato Salad - Insanely Good

Best Mashed Potatoes Recipe - How to Make Creamy Mashed Potatoes

Mashed, roasted, cheesy, twice-baked, or scalloped potatoes or a hot potato salad

Asparagus or green beans

Fruit salad

Dessert! (See below.)

A couple of extra recipes to make at Easter!

Best Hot Cross Buns Recipe - How to Make Classic Hot Cross Buns

Resurrection Rolls Recipe (I haven't made this particular recipe, but it's similar to the one Bekah told about in her story of the disappearing rolls!)

Desserts!

Mini dessert ideas -

Easter Lemon Meringue Tartlets (See recipe cards below.)

Dark chocolate cups

Mini carrot cake rounds (cut with a cookie/biscuit cutter into little cakes and frost)

Mini cheesecakes

Coconut Lime Cake

(By Bess Hawthorne)

Cake:

1 cup butter

1 ½ cups sugar

1 teaspoon coconut extract, optional

4 eggs

2 ½ cup all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 cup coconut milk

Glaze:

1 cup sour cream

½ cup sugar

3 limes, zested and juiced

¼ cup coconut milk

1 cup shredded coconut

Frosting:

½ cup butter

8 ounces cream cheese

1 pound powdered sugar

¼ cup coconut milk

1 teaspoon vanilla

2 cups shredded coconut, toasted

Directions:

1. Preheat oven to 350° and grease and flour 2 (9-inch) cake pans.

2. In a stand mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut extract (if using) and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. (Check at the earlier time. Do not allow to overbake and dry out! Cooking time can vary depending on what type of cake pan you use.)

3. Allow to cool 10 minutes then unmold onto rack(s) and allow to cool completely.

4. Meanwhile make glaze: In a medium bowl combine sour cream, sugar, lime zest and juice, coconut milk, and shredded coconut. When cake is cool, slice middle of cakes to make 4 layers. Place layer on plate with crumb side up. Put filling on layer, soaking it down into the layer with the back of a spoon. Repeat with next two layers. (Will likely have some leftover glaze.) Place 4th layer with crumb side down.

5. In an electric mixer or using a hand mixer beat together the butter and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with toasted shredded coconut. Cover tightly. Refrigerate overnight for best flavor. (This cake needs time to soak up the delicious flavors in the glaze.) Bring to room temperature before serving.

Carrot Cake

My mom made this simple carrot cake for many Easter dinners.

Cake:

2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons baking soda

⅔ teaspoon cinnamon

1 teaspoon salt

4 eggs

1 ½ cups oil

3 cups carrots, grated

½ cup nuts, chopped

Frosting:

8-ounce package cream cheese, softened

4 tablespoons butter, softened

1 box powdered sugar (approx. 3 3/4 cups), sifted

Cake Directions:

1. Preheat oven to 300° or 350°* and grease and flour 3 (9-inch) cake pans.

2. Mix together all dry ingredients. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts. Pour into greased pans.

3. *Bake at 300° for 45 minutes or at 350° for 25-30 minutes.

Frosting Directions:

1. Cream together cream cheese and butter. Add sugar and beat well.

2. Frost lightly between layers then ice sides and top.