$20 Easter Dinner Using ONLY Dollar Tree Ingredients!
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Recipe Overview
Overview
This Easter Dinner is a fantastic example of how to create a festive meal on a budget. The Pineapple Stuffed Ham is a creative twist that combines sweet and savory flavors, making it a delightful centerpiece. The ham is complemented by a rich glaze made from the juice of canned pineapple, which adds moisture and a touch of sweetness.
The Scalloped Potatoes are prepared on the stovetop for a quicker cooking time, ensuring they are tender and flavorful. This method also allows for better control over the cooking process, preventing them from becoming overcooked. The Green Bean Casserole, topped with panko breadcrumbs, offers a satisfying crunch that contrasts nicely with the creamy filling.
For dessert, the Cherry Pie Cookie Bars are a showstopper. They are easy to make and provide a sweet finish to the meal. The use of cherry pie filling simplifies the process while still delivering a delicious result. Overall, this meal is not only budget-friendly but also visually appealing, with a variety of colors and textures that make it perfect for celebrating Easter with family and friends.
Recipe Details
Steps & Tips
Tip: Steaming deli ham in the oven can prevent it from becoming too crispy and hard to chew.
Tip: If you want to skip the pineapple glaze for the ham, it's okay as it may not significantly impact the flavor.
Grab all ingredients that require margarine and set aside the necessary amounts.
Tip: Let the pie filling reduce until it's ultra thick to prevent weighing down the cookie bars.
Dump a can of cherry pie filling into a pot and heat over medium heat, mashing the fruit until thick.
Tip: Using melted margarine for the cookie dough is fine since you're making bars, not cookies.
Mix two packets of sugar cookie mix with six tablespoons of margarine and two tablespoons of water.
Grease the bottom of a rectangular baking dish with margarine.
Spread half or 3/4 of the cookie dough mix into the baking dish and bake at 350°F for 18 to 20 minutes.
Spread the thickened cherry pie filling over the par-baked cookie base.
Dollop reserved cookie dough over the cherry filling.
Return the dish to the oven and bake for another 30 to 35 minutes.
Heat the juice from canned pineapple slices over medium heat until it reduces by half.
Add margarine to the reduced pineapple juice to create a glaze.
Wrap two slices of smoked deli ham around each pineapple slice.
Layer the ham and pineapple slices in a baking dish.
Drizzle the pineapple glaze over the ham and pineapple layers.
In a pot, combine one tablespoon of margarine, 3/4 cup of milk, 1.5 cups of water, scalloped potatoes, and sauce mix.
Tip: Cooking scalloped potatoes on the stove top can be faster and yield better results than baking them directly in the oven.
Bring the mixture to a boil, then simmer for 15 minutes.
In a bowl, combine green beans, cream of mushroom soup, and season with salt and pepper.
Mix panko with melted margarine and distribute over the green bean casserole.
Tip: Mix panko with melted margarine for a crunchy topping alternative to fried onions.
Tip: Adding Parmesan cheese to panko and margarine makes a great topping for many dishes.
Layer the green beans and scalloped potatoes in the same baking dish using a foil divider.
Mix biscuit mix with cold milk and grated cheese.
Scoop out biscuits onto a sheet pan and bake at 425°F.
Cover the pineapple stuffed ham with foil before baking.
Transfer the mac and cheese into a serving dish and plate the dinner.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Breadcrumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using canned fruit pie filling can save time and add flavor to desserts.
- •Scalloped potatoes are typically made with a cream sauce, while au gratin includes cheese.
- •Panko breadcrumbs can be a great substitute for fried onions in casseroles.
- •Using margarine instead of butter can be a cost-effective choice in recipes.
