Back Deck Recipes For A Fine Easter Dinner

March 2016

The sun is shining, the water is bright, and nothing is better than celebrating Easter with family and friends than whipping up some special holiday food onboard! Here are some of our favorites, shared at Allrecipes.com. Check out more on Houseboat magazine’s Pinterest page, and let us know on Facebook if we missed any good ones!

Appetizer: Bacon Cheddar Deviled Eggs

Recipe by USEREMILY3260

Ingredients:

12 eggs

1/2 c. mayonnaise

4 slices bacon

2 Tb. shredded Cheddar cheese

1 Tb. mustard

Directions:

Boil the eggs. Cook and crumble the bacon. Peel cooled eggs and slice in half lengthwise. Remove yolks and mash them in a small bowl with mayo, bacon, mustard, and cheese. Scoop the mixture into egg white halves and refrigerate until serving. As an option, sprinkle some smoked paprika on top.

Dinner: Roasted Rack of Lamb

Recipe by JENNINE1980

Ingredients:

1/2 c. fresh bread crumbs

2 Tb. minced garlic

2 Tb. chopped fresh rosemary

1 tsp. salt

1/4 tsp. black pepper

2 Tb. olive oil

1 (7 bone) rack of lamb, trimmed and frenched

1 tsp. salt

1 tsp. black pepper

2 Tb. olive oil

1 Tb. Dijon mustard

Directions:

Preheat oven to 450 degrees F. Mix bread crumbs, garlic, rosemary, 1 tsp. salt, 1/4 tsp. pepper, and 2 Tb. olive oil. Season the lamb with salt and pepper. Heat 2 Tb. olive oil in an oven-proof skillet over high and sear all sides of rack for 1 to 2 min. Brush with mustard and roll evenly in crumb mix. Cover ends of bones with foil, arrange bone-side-down in skillet, and roast on middle oven rack. Test temp. in the center of the meat after 10 min. and remove—or cook longer, to your taste. Let lamb rest for 5 to 7 min., loosely covered, before carving between the ribs to serve.

Dessert: Carrot Cake III

Recipe by Tammy Elliott

Ingredients:

4 eggs

1 1/4 c. oil

2 c. white sugar

2 tsp. vanilla extract

2 c. flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. ground cinnamon

3 c. grated carrots

1 c. chopped pecans

1/2 c. butter (softened)

8 oz. cream cheese (softened)

4 c. confectioner's sugar

1 tsp. vanilla extract

1 c. chopped pecans

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Beat eggs, oil, white sugar and 2 tsp. vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon, then add carrots. Fold in the pecans and pour into pan. Bake for 40 to 50 min., or until a toothpick poked into center of cake comes out clean. Let cool for 10 min., then turn out onto a wire rack. Beat butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla until smooth, then mix in the chopped pecans. Frost when the cake is cooled and enjoy!

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