Appetizers/Snacks, Easter, Pork, Sandwiches/Wraps

Ham & Cheese Sliders

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Do you have any idea why we eat ham for Easter?  Neither did I.  I thought I did it because my mom did, and my grandma, and her mother before her and so in the interest of tradition, I will generally buy a ham for Easter dinner.  This year, I wondered where the tradition itself came from.

It seems it may have come from the Northern European Pagans who would slaughter and preserve their agricultural animals in the fall to feed themselves through the winter.  Then to celebrate the vernal equinox, the emerging plants, and wildlife and to shed a few pounds for bikini season gain the sought-after state of “altered consciousness” in time for the spring festivals, they would fast.  Then in celebration of the end of their fasting they would eat the last of their cured meats from the winter which would, of course, include pork.*

My plan for these little sandwiches, found at Our Recipe Club, was to use up whatever ham was left over from our Easter dinner.  I decided, however, not to spend a fortune on a huge ham and opted instead for black forest ham from the deli.  Easy!  These turned out as good as the picture makes them out to be with tons of flavor and gooey cheese and salty ham.


I halved the recipe from what’s shown below because I don’t need 24 to feed the five of us – but these would be SO perfect to take with you next time you’re called to bring something with you, they can be assembled a day ahead & kept in the fridge until you’re ready to bake them.


  • 24 of your favorite rolls (I used a Sweet Multi-Grain)
  • 24 pieces of black forest ham
  • 24 slices Swiss cheese
  • 1/3 cup miracle whip

Poppy Seed Sauce

  • 1 1/2 Tablespoon poppy seeds
  • 1 1/2 Tablespoon yellow mustard
  • 1 stick butter, melted
  • 1 Tablespoon minced green onion
  • 1/2 teaspoon Worcestershire sauce


Preheat oven to 350*

  1. Spread Miracle Whip onto both sides of the center of each roll.  Place a slice of ham & a slice of Swiss inside on each roll.  Close rolls & place into a baking dish, smooshing close together.
  2. In a small bowl, whisk together all of the poppy seed sauce ingredients then pour (or brush) evenly over all of the sandwiches.  Let sit 10 minutes, or until butter sets slightly.
  3. Cover with foil & bake 12-15 minutes or until cheese is melted.  Uncover & cook for 2 additional minutes.  Serve warm.

*Source: Goddess Gift

Appetizers/Snacks, Easter, Eggs/Cheese

Deviled Eggs

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Yesterday was our day to color eggs for the Easter bunny to hide.  As usual, I took the opportunity to give a lesson on why we color eggs and where the story of the Easter bunny comes from.

I love the story of Ostara, goddess of spring and fertility.  Arriving late for spring one year, she was saddened to find a tiny bird whose wings were frozen by the long winter’s snow.  Ostara turned the bird into a snow hare, giving him the ability of speed to avoid hunters and survive the winter but she honored his past form by allowing him to lay eggs.  His eggs were no ordinary eggs, as they were all the colors of the rainbow!

As the story goes, however, Ostara was angered by the hare’s wild ways with the lady hares and banished him to the skies to live out the rest of his life as the constellation Lepus, forever under the careful watch of the constellation, Orion, the hunter.  Still favoring the animal, Ostara allows him one night of freedom each year, to come to earth and hide his colored eggs for the children.

Adapted from Simply Recipes


  • 1 dozen hard-boiled eggs, peeled
  • 2 teaspoons spicy brown mustard
  • 1/3 cup mayonnaise
  • 1 Tablespoon green onion, minced
  • 1/4 teaspoon Cholula hot sauce
  • Salt
  • Paprika


  1. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  2. Using a fork or potato masher, mash the yolks and add mustard, mayonnaise, onion, Cholula, and salt to taste. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.