My family's favorite side dish recipes to serve on Easter Sunday that go
perfectly with baked ham.
We will always, always have a big baked ham on Easter Sunday for our
family dinner. And there are some side dishes that just go with baked
ham.
We don't cook all of these every year but I'll start with the ones are a
must at our table. The others rotate in and out through the years based
on who's coming and maybe what I might have a particular hankering for!
4 Easter Dinner Must-Haves Sides
These are the four recipes that will be served with our baked ham every single
Easter, no matter what!
Home » Cookies » Christmas M&M Chocolate Chip Cookies
Old-fashioned chocolate chip cookies - chewy inside, a little crisp on the
outside - made extra special for Santa with Christmas sprinkles and holiday
M&M's mixed in!
I can distinctly remember certain recipes my family made every Christmas. Aunt
Alice ALWAYS had M&M cookies at Christmas.
I can still see where they'd be placed at the little breakfast table just as
you walked in her back door.
Of course, back then, M&Ms only came in the traditional bag of colors but
that didn't matter because I always thought the multi-colored M&Ms looked
like Christmas tree lights!
Side note on that: anybody else old enough to remember when there were no
blue M&Ms?
Memories tied to taste and smell stick with us the longest so I love making
some of the same recipes every Christmas. My hope is that my kids will
remember them and our best Christmas moments when I'm long gone and hopefully
make some of them for their families.
Make your own holiday memories with Christmas cookies like these that your
family will look forward to every year!
WHAT MAKES THIS RECIPE SPECIAL?
I love ALL the chocolate chip cookies. I like the soft and pillowy ones, the
thin and crispy kind and the thick and chewy ones. But for THIS recipe, I like
them to be
a little chewy on the inside with a slight buttery crisp on the outside.
This is basically the traditional Nestle Toll House chocolate chip cookie
recipe with a few tweaks. We'll add a 1/2 teaspoon of baking powder which will
make the cookies puff up a bit when cooking then settle into a chewy cookie
when they've cooled.
Plus I always triple the vanilla extract because it adds so much extra
flavor; almost like a malted caramel flavor if that's a thing.
6 FAQ ON CHRISTMAS M&M CHOCOLATE CHIP COOKIES
1. How do you prevent M&Ms from cracking when making
cookies?
The secret to getting picture-perfect M&M's on baked cookies is to add a
few to the top of the cookies when they're halfway done cooking.
2. What find of sprinkles can I use? Opaque sprinkles like
"jimmies" (skinny, cylindrical) or "quins" (flat shapes) work best. Colored
sugar crystal sprinkles will melt into the cookie batter and the color bleeds
from nonpareils (tiny balls) because they are only coated with color, not
solid color.
3. Can I use other types of morsels or chips? White
chocolate chips are gorgeous in these and any type can be used BUT, keep in
mind, the sprinkles are 100% sugar and the M&Ms are coated with sugar too
so I prefer semi-sweet or dark chocolate chips in these to balance the
sweetness.
4. Why used salted butter AND add salt? Just like why
we're using semi-sweet, the salt balances all the
sweet sugar. Ever taken a bite of a gorgeous cookie and been a little
disappointed because the flavor was lacking or flat? That's likely because
there wasn't enough salt in the batter so all your tongue is registering is
sweet.
5. What type of pan is best for baking these? I recommend using lighter colored pans if you have them. Darker,
non-stick pans tend to bake these wider and flatter than light-colored pans.
If using darker, non-stick pans, consider reducing the oven temp to 350
degrees.
6. Do I need to line the pans with parchment paper? You
can but I never do. The only thing you may need to do differently is use a
sturdy metal spatula to remove the cookies if they have cooled completely in
the pan (some of the chips may stick to the bottom otherwise).
MORE OF MY FAVORITE CHRISTMAS COOKIES
THE VERY BEST THUMBPRINT COOKIES
- A tried-and-true family recipe with the perfect cookie dough base filled
with fruit jam or preserves.
JIM JAM COOKIES
- An old-fashioned heirloom cookie recipe for molasses cookie sandwiches
filled with raspberry jam.
SNOWBALL COOKIES
- A tender melt-in-your-mouth pecan shortbread cookie recipe perfect for
holiday baking!
CHEWY SUGAR COOKIES - A simple recipe for tender, chewy vanilla sugar cookies with a hint
of lemon perfect for sprinkles.
COCONUT MACAROON KISSES
- A tender and light, yet rich and dreamy recipe for chewy coconut cookies
topped with Hershey’s Kiss chocolate drops.
Recipe for Christmas M and M Chocolate Chip Cookies
Old-fashioned chocolate chip cookies - chewy inside with a little crisp on the outside - made extra special for Santa with Christmas sprinkles and holiday M&M's mixed in!
Ingredients
1 cup salted butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tablespoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups M&Ms, divided
1 1/4 cups semi-sweet chocolate chips, divided
1/3 cup Christmas sprinkles, divided
Instructions
Read notes about Steps 2 and 12 before proceeding.
Set aside 1/4 cup of both the M&Ms and chocolate chips and 1.5 tablespoons sprinkles to be added on top of cookies.
Cream butter with electric mixer until smooth (if using a stand mixer, use paddle attachment). 1 c. butter
Add sugars then continue mixing until well combined, scraping down the sides of the bowl as needed. 3/4 c. white sugar, 3/4 c. brown sugar
Add eggs and vanilla then continue mixing until well combined. 2 eggs, 1 Tbsp vanilla
Combine flour (use the scoop-and-sweep method to measure), baking soda, salt and baking powder in a separate bowl then whisk to combine. 2 1/4 c. flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp baking powder
With the mixer set at low speed, add flour mixture 1/2 cup at a time, allowing flour to be blended in each time.
Add remaining M&Ms, chocolate chips and sprinkles then continue mixing until just combined. 1 c. each M&Ms and chocolate chips, 1/4 c. sprinkles
Refrigerate dough 15 minutes.
Preheat oven to 375 degrees.
Using a cookie scoop or two spoons, portion about 2 tablespoons dough, 3 inches apart, onto ungreased cookie sheets then bake 5 minutes.
Working quickly, remove cookies from oven then place reserved M&Ms, chocolate chips and sprinkles onto partially baked cookies.
Return cookies to oven then continue cooking 5 minutes or until edges start to brown.
Cool at least 5 minutes before removing from pan.
Notes
You can absolutely add all of the M&Ms, chocolate chips and sprinkles into the batter and skip Steps 2 and 12. Adding some on top just makes the cookies extra pretty but they taste the same!
If using a convection oven you can bake 2 pans at once. Switch positions after adding toppings to ensure consistent baking. You'll need to bake 3 pans of 12 (just trust me... see how several of the cookies pictured here have flat sides? That's because I put 15 in a pan and they ran together).
My darker, non-stick pans tend to bake these wider and flatter than my light-colored pans. I recommend using lighter colored pans if you have them. If using darker, non-stick pans, consider reducing the oven temp to 350 degrees.
Opaque sprinkles like "jimmies" (skinny, cylindrical) or "quins" (flat shapes) work best for the sprinkles. Colored sugar crystal sprinkles will melt into the cookie batter and the color bleeds from nonpareils (tiny balls).
One 2.75 oz container sprinkles yields almost exactly 1/3 cup.
Use light or dark brown sugar. I used dark in the batch pictured here.
If left to cool completely in the pan, you'll likely need a sturdy metal spatula to remove.
See about FAQ above for more tips and answers to other questions you may have.
My Southern Easter Menu with Coca-Cola Glazed Ham and 10 Side Dish Recipes
We always ALWAYS have ham at Easter. And just as sure as we’re having ham, there are a few side dishes that you can also guarantee on seeing come Easter Sunday. Here’s my family’s Easter dinner menu!
A retro classic made with pineapple, mandarin oranges, cherries, grapes, pecans, coconut, marshmallows and sour cream for a sweet and creamy dessert salad recipe.
There are so many reasons I love this recipe! Nostalgia is a biggie but these are the main reasons everyone should try it!
Canned fruit makes it super easy to prepare
An old-school classic everyone loves
Easy to switch up the ingredients
Kids LOVE it
Travels well and can be made ahead of time
Do you have one of those go-to recipes you always make when you need to bring
something to dinner? This fruit salad is it for me!
Growing up this was one of those “special occasion” recipes Mama always made
for Thanksgiving, Christmas or Easter dinner or when we needed to bring
something to a potluck or family dinner.
INGREDIENTS FOR AMBROSIA FRUIT SALAD
The full recipe is below in the printable recipe card, but at a glance, here's
all you will need:
1 20-oz. can pineapple chunks
1 16-oz. jar maraschino cherries
2 cups green grapes
2 cups miniature marshmallows
1 cup chopped pecans or walnuts
1 1/3 cups sweetened flaked coconut
1 cup sour cream
1 15-oz. can mandarin oranges
There are several variations of this recipe out there but this is how my
family has always made it (except the grapes, those are my own little addition
because I like the color and texture).
You can definitely make it your own by adding other fruit so long as you keep
the canned pineapple, mandarin oranges and cherries because those three are
original to the recipe.
Recipe for Ambrosia Fruit Salad
Ambrosia Fruit Salad
Yield: 15 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 15 MinTotal time: 15 Min
This retro fruit salad recipe is simple to make with canned pineapple, mandarin oranges, cherries, green grapes, pecans, coconut and sour cream.
Ingredients
1 20-oz. can pineapple chunks, drained well
1 16-oz. jar maraschino cherries, drained well
2 cups green grapes
2 cups miniature marshmallows
1 cup chopped pecans or walnuts
1 1/3 cups sweetened flaked coconut
1 cup sour cream
1 15-oz. can mandarin oranges, drained well
Instructions
Combine all ingredients except mandarin oranges in a large bowl then gently stir until well combined
Fold in mandarin oranges (we do this last because they are more fragile than the other ingredients).
Cover and refrigerate 4 hours or overnight before serving.
Notes
As Mama told me the first time I made this, use as much or as little of each ingredient as you like (especially with the sour cream, pecans and coconut). There's no right or wrong way to make this.
You can absolutely add other types of fruit. If you use bananas or apples, toss them with a little lemon juice first to keep them from browning.
It is plenty sweet! Don’t let the sour cream scare you off.
I’ve had this made with yogurt instead of sour cream but I like the sour cream version best!
A classic green bean casserole recipe made extra special with buttery sauteed mushrooms!
Green Bean Casserole usually makes an appearance at all the big family dinners especially on Thanksgiving, Christmas and Easter. I’m always cooking up a storm for these feasts and constantly looking for shortcuts to help me get everything on the table (and counters and sideboard and card table and everything else we cover with the 40’leven side dishes that get prepared!)
Because I have so much going on in my kitchen on holidays I always go for the quick and easy recipes that still pop with that wow-factor. Like this Supreme Green Bean Casserole!
It literally takes minutes to prepare but it looks and tastes like something you spent hours on. The secret is to use canned green beans then dress them up with buttery sautéed mushrooms!
Yes, canned green beans! There's an expression I've heard around Southern kitchens wherein the cooks will tell you to "cook the can out of the beans". I'm no culinary scientist so I can't explain why but when you cook canned green beans long enough, you lose the canned taste. And it's true! So when you make green bean casserole, be sure to cook the beans first - don't use them cold from the can.
I love fresh green beans cooked the Southern way (cooked soft and seasoned with smokey ham or bacon) but you can really make a good pot of canned green beans if you cook them hard with some sort of added fat and flavoring.
I prepare canned green beans for weeknight suppers with one beef bullion cube and a thwack of bacon grease or butter and they're delicious! And so much butter than just knocking the chill of the can and throwing them in a bowl.
Notes about this recipe:
If you use unsalted beans or butter or low-sodium soup, increase salt to taste when combining ingredients.
You can omit mushrooms if preferred. Replace mushrooms and butter with one additional can of cream of mushroom soup plus 1/4 cup milk.
Cooking the beans before adding them to the other ingredients gives them a more "from scratch" flavor.
Do not prepare soup before adding to recipe.
Supreme Green Bean Casserole
Author: Mandy Rivers | South Your Mouth
prep time: 20 Mcook time: 30 Mtotal time: 50 M
A classic green bean casserole recipe made extra special with buttery sauteed mushrooms!
ingredients:
4 14.5-oz. cans green beans
1 16-oz. carton fresh baby bella or button mushrooms, sliced
1/2 cup butter
1/2 teaspoon pepper
2 10.5-oz. cans cream of mushroom soup
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 6-oz. container crispy fried onions, divided
instructions:
How to cook Supreme Green Bean Casserole
Cook beans (with liquid) in a saucepan over medium-high heat for 20-30 minutes or until ready to use.
Meanwhile, sauté mushrooms in butter in a large skillet over medium-high heat. Season with pepper then cook until mushrooms are golden brown. Set aside.
Combine mushroom soup, milk, garlic and salt in a large mixing bowl then whisk until smooth.
Drain green beans well then add beans, mushrooms (with butter) and 3/4 cup of fried onions to mushroom soup mixture then gently stir until combined.
Spoon mixture into a 2-quart baking dish then bake, uncovered, at 350 degrees for 20 minutes. Remove dish from oven then top with remaining fried onions. Continue baking for 10 minutes then serve.
NOTES:
If you use unsalted beans or butter or low-sodium soup, increase salt to taste when combining ingredients.
You can omit mushrooms if preferred. Replace mushrooms and butter with one additional can of cream of mushroom soup plus 1/4 cup milk.
Cooking the beans before adding them to the other ingredients gives them a more "from scratch" flavor.
Do not prepare soup before adding to recipe.
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‘Tis the season for Christmas parties and holiday celebrations! I thought I’d put together a list of party food recipes as well as share a few tips!
Before we get to the THIRTY-EIGHT (38!!) outstanding party appetizers I have for you, I wanted to share a few tidbits that might help you the next time you have folks over! And if you don’t want to know about my bits, you just go right on ahead and scroll on down to the recipes. That’s OK too!
Anytime I have a gathering (even if it’s just having a few families over to swim in the summer) there are a few things I always have: a cheese board, a vegetable tray and a spouted beverage dispenser of something cool to drink.
Cheese Boards
Get yourself a nice big cutting board if you don’t already have one. You’ll use it for cutting, of course, but you’ll also use it as your cheese board. It’s rustic and practical and perfect for cheese!
When selecting cheeses I think I good rule of thumb is to have something creamy and soft, something sharp, something mild and neutral, and something flavored. Here are a few I often use:
Creamy/Soft: Camembert, havarti, brie
Sharp: Jarlsberg, English cheddar, bleu cheese
Mild/Neutral: Provolone, monterrey Jack, medium cheddar
If I want to dress things up a bit, I also serve things I think compliment the cheese like honey, olives, hard meats (salami, pepperoni, etc.), grapes and nuts (I especially love to have cashews and smokehouse almonds).
Vegetable Tray
OK, you don’t need me to tell you how to put together a vegetable tray but I wanted to suggest a few things you may not have considered serving. Folks really enjoy the unexpected and it’s a good way to experiment. Here are a few veggies you may want to add to the usual:
Brussels sprouts
Green beans
Beet slices
Green tomato wedges
Parsnip sticks
Green onions, cut into 2-inch pieces
Radishes, quartered
Asparagus, cut into 2-inch pieces
Snow Pea pods
Alongside the traditional bowl of dip/dressing, I also like to serve hummus and have a small bowl of sea salt too.
Spouted Beverage Dispenser
When you go get that big rustic cutting board, pick up a 2-3 gallon beverage dispenser (preferably one with a stool so glasses can fit under it without having to sit on the edge of the table or counter).
Depending on the guests, event and season here are a few beverages I like to have available:
Ice water with cucumber slices
Sweet tea with lemon slices
Pink lemonade with lemon slices
Sangria with chopped fruit
Arnold Palmer (equal parts sweet tea and lemonade)
John Daly (the alcoholic version of Arnold Palmer: sweet tea, lemonade and bourbon)
OK, now on to the recipes! If I don’t get to tell you again, I hope your holidays are merry and bright! Eat lots, sing Christmas carols like you mean it, give big hugs, laugh hard and remember to be thankful for your blessings! God bless!
All recipes are listed clockwise starting in the top-left of each collage.
Hot Dips & Spreads You can serve these in a chaffing dish or at room temperature. They’re all delicious either way!
Special Occasion Because sometimes you just want to beat your sister-in-law. Or that hoity heifer from the PTA. With these recipes you'll win every time!
A tried-and-true recipe cornbread dressing recipe made extra special with
savory sausage that's perfect for Thanksgiving or as a meal on its own.
My family’s absolute favorite thing on the Thanksgiving table is always the
cornbread dressing. Period.
And I ask myself once again why I don't make it other times of the
year...
When I really feel like putting on the dog (like if we have extra company
coming or I'm taking dressing to a covered-dish event), I add one thing that
makes it extra special. Sausage!
One meager package of regular breakfast sausage turns traditional cornbread
dressing into something truly special AND it turns a side dish into a meal if
you're so inclined!
If you're not into sausage or just want a traditional recipe for cornbread
dressing, simply omit the sausage!
This IS my recipe for traditional dressing - it just has a pound of sausage
added.
Mama's Special Cornbread Dressing
is almost like this but she uses half cornbread and half Pepperidge Farms
stuffing - probably because she's not a native Southerner but everyone LOVES
it so give it a try if you're looking for something that's a little of both
worlds.
TIPS FOR MAKING CORNBREAD DRESSING WITH SAUSAGE
Jimmy Dean or Swaggerty breakfast sausage are my favorites because of the
flavor AND because neither is excessively greasy so there's no need to drain
after browning.
If you love the flavor, use sage sausage. I find that sage can overpower
other flavors so I've always used it sparingly, but if you love it go for
it!
If you don't have a favorite family-sized cornbread recipe, feel free to use
two 6-serving box mixes or use my recipe for Skillet Cornbread.
Bell peppers can be added if that's how your family enjoys dressing - simply
sauté with the celery and onions.
NOTES ON COOKING CORNBREAD DRESSING WITH SAUSAGE
By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread.
Feel free to leave the sausage out if you’d prefer!
Do not prepare the cream of chicken soup before adding.
If you prefer your dressing to be more dense and loaf-like, stir the
ingredients really well before spooning into the baking dish.
My family also really likes to add chopped boiled eggs too! I think that's a
regional thing.
Country-Style Baby Lima Beans
- A no-fail Southern recipe for tender baby lima beans (butterbeans)
cooked low and slow with bacon.
Zucchini Pie - Sauteed zucchini and onions with Italian herds and cheese baked
in a crescent roll crust.
Recipe for Southern Cornbread Dressing with Sausage
Southern Cornbread Dressing with Sausage
Yield: 16 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
A tried-and-true recipe cornbread dressing recipe made extra special with savory sausage that's perfect for Thanksgiving or as a meal on its own.
Ingredients
1 family-size pan of cornbread (see notes)
1 pound sausage
1 large onion, diced
3-4 celery stalks, diced (about 2 cups)
1/2 cup butter (1 stick)
2 cups chicken or turkey broth
1 can cream of chicken soup
1/2 teaspoon poultry seasoning (or more to taste)
Instructions
Crumble corn bread into small pieces then add to a large mixing bowl; set aside.
Cook and crumble sausage until cooked through and nicely browned. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
Sauté onion and celery in butter for 4-5 minutes or until onion is semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
Combine chicken broth, cream of chicken soup and poultry seasoning in a mixing bowl then whisk together until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
Spray a 2-quart baking dish with cooking spray (or grease with butter) then spoon cornbread mixture into dish.
Bake, uncovered, at 350 degrees for 25-35 minutes or until lightly browned and heated through.
Notes
By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread (here's my recipe).
Feel free to leave the sausage out if you’d prefer!
Do not prepare the cream of chicken soup before adding.
If you prefer your dressing to be more dense and loaf-like, stir the ingredients really well before spooning into the baking dish.
My family also really likes to add chopped boiled eggs too! I think that's a regional thing.
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side dish
American, Southern
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