Easter Feast

Easter Feast

Every year I commission my very talented mother to make beautiful and unique baskets for the children. Click on the picture to visit her blog.


Anna and the Easter Bunny. Apparently, my 9 year old son is now too old to be photographed with the Easter Bunny.

Happy belated Easter! I was too busy yesterday enjoying an amazing lunch and drinking good beer to post, so I decided to do a quick recap today. We feasted on some delicious lamb, apricot Dijon glazed mustard ham, potatoes, salad, and my grandmother’s famous rice and broccoli dish.


My uncle made this beautiful rotisserie style leg of lamb.


Gorgeous racks of lamb waiting to be cooked.


Cooked perfectly and ready to be consumed!


I prefer my lamb on the well done side, so this was perfect!

We had an array of appetizers too, but the best were the sausage cups. They are incredibly easy to make, and once plated, are stunning.

Easter Feast


    Sausage Won Ton Cups
  • 2 pounds of loose sausage
  • 2 peppers any color
  • 1 onion
  • 1 tbsp chopped garlic
  • 1 1/2 c ranch dressing
  • 1 1/2 cup cheddar cheese
  • 1 package won ton wrappers


    Sausage Won Ton Cups
  1. Preheat oven to 350 degrees
  2. Saute onions, garlic and peppers till soft (about 10 minutes).
  3. Remove from onions from pan and replace with sausage, cook thoroughly and cool slightly.
  4. Add all ingredients in a bowl and mix until combined.
  5. Place one won ton in each muffin cup and fill 3/4 of the way.
  6. Bake at 350 degrees for 12-14 minutes. Makes about 3 dozen cups.

Sausage Won Ton Cup Appetizers


Pre-Oven Sausage Won Ton Cups

I hope everyone had a beautiful and filling Easter, Passover, or Sunday afternoon.

Sausage Won Ton Cups


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  1. Croissant Bread Pudding | The Seaside Baker - March 13, 2013

    […] pressure right?!?! I think my real challenge will be with the lamb. I have to make it better than my uncle’s perfectly grilled lamb last […]

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