As a child, one of my favorite holidays was Resurrection Sunday, also known as Easter.  My siblings and I received baskets of goodies which often included ruffly socks or tights to wear with our dresses.  Sometimes Mom made our Easter dresses, and sometimes they were purchased.  Weather permitting, my dad (a.k.a. the Easter Bunny) would hide our colorfully dyed eggs before we got ready for church.

Even though my siblings and I enjoyed the eggs and baskets full of goodies, our parents made sure that we knew that they were not the reason for our celebration.  The candy and toys were nothing compared to the good news of God’s Son Jesus.  We had celebrated His birth at Christmas; now it was time to remember His cruel death on a cross, His burial in a sealed tomb, and the triumph of his victory over death by His resurrection.

For me, Resurrection Sunday is a day to rejoice in the hope that I have because the same Jesus that chose to take the punishment for my iniquity overcame death.  In doing so, He provided a way for me to have eternal life with Him.  Those who doubt the reality of Jesus’ resurrection have only to search history for the proof.  Besides the Bible, there are many secular sources that attest to it.  Many people have set out to disprove Christianity and have ended up coming to faith because of the evidence they find.  I am very blessed to have had parents that taught me about Jesus from the very beginning of my life.

Easter is one of the most well-attended church services each year.  I hope you will join me and many, many others as we exult in the glorious hope we have in Christ!  And for dinner afterward, here are some great recipes:


Baked Ham with Apricot Mustard

1 (5-7 pound) fully cooked bone-in smoked ham,

OR 1 (4-5 pound) fully cooked boneless half ham
1/3 cup apricot preserves
1 tablespoon Dijon mustard

Place ham on rack in roasting pan and bake at 325 degrees for 2-1/2 to 3 hours or until thermometer in thickest part of meat registers 140 degrees.

In small bowl, combine apricot preserves and mustard; brush over ham. Return ham to oven; bake for additional 30 minutes or until glaze is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce.

Apricot Mustard Sauce

1(15-ounce) can apricot halves, undrained
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar

6 tablespoons brown sugar (use 2 tablespoons if apricots are in heavy syrup)

1/8 teaspoon ground cloves

In blender or food processor container, puree apricots. In saucepan, combine apricot puree, mustard, white wine vinegar, brown sugar and ground cloves; heat through.


Confetti Sweet-and-Sour Slaw

4 to 4-12 cups shredded red cabbage

3 large carrots, shredded

1 red or yellow bell pepper, cut into thin strips

1/2 of a small, sweet onion, cut into thin strips

1 celery rib, sliced

1/4 cup golden raisins

1/4 cup plus 2 tablespoons apple cider vinegar

2 tablespoons canola oil

1/4 cup honey

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

Combine first 6 ingredients in a large bowl or heavy-duty zip-top plastic bag.

Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously.  Pour over cabbage mixture, tossing to coat.  Cover or seal; chill.


Shredded Wheat Bird Nest Treats

1 (10.5-ounce) package miniature marshmallows

6 tablespoons butter

9 large shredded wheat biscuits, crushed

Jelly beans or other small egg-shaped candy

Vanilla candy melts (to use for “glue”)

In a large saucepan, melt marshmallows and butter, stirring until smooth.  Stir in crushed shredded wheat.

Shape a scant 1/4 cup of mixture into a nest shape, making an indentation in the middle.  Using melted candy, “glue” 3 eggs into each nest.  Chill until firm.  Makes 18-24 nests.