Easter Recipes: From The C&I Family To Yours - Cowboys & Indians Magazine

You don’t have to hunt for these Easter recipes; our staff shares their favorite meals to enjoy with friends and family.

We love all of the activities associated with Easter — dyeing eggs then hunting for them, receiving Easter baskets full of chocolate bunnies, and gathering with family and friends for lunch. These spring memories and recipes will ensure a colorful spread and put a spring in your step.

Lemon Chess Pie
My mouth is watering just thinking of this dang pie ... it’s so good!
— Heather Truong, regional sales manager

Makes 2 Pies

Ingredients:
2 cups sugar
1/2 cup butter, room temp
5 eggs
1 cup milk
1 tablespoon flour
1 tablespoon cornmeal
1/4 cup lemon juice [fresh is best!]
grated rind of 3 lemons

Directions:
1. Cream together sugar and butter.
2. Add eggs, one at a time, then add milk, and beat well.
3. Add flour, cornmeal, lemon juice and grated lemon zest. Mix until incorporated.
4. Pour into unbaked 9” pie crusts. Bake at 350 degrees for 50 – 55 minutes.

Mamaw’s Deviled Eggs
Interpreted by Hauk because his Mamaw, like many wise cooks, did not write a thing down for any recipe.
— Hunter Hauk, editorial director

1. Boil eggs. Anyone can boil eggs.
2. Decorate eggs, hide them in your yard, and have some children or bored adults retrieve them.
3. Peel them. Briefly mourn the loss of the beautifully dyed shells as you toss them in the trashcan.
4. Halve the boiled eggs however you prefer – lengthwise or crosswise.
5. Remove hardened yolk portions and put in mixing bowl. Salt and pepper pre-emptively according to number of eggs – less is better than too much. You can always add more later.
6. Squish up the yellows with an eatin’ fork, and then add Hellman’s mayonnaise in spoonfuls. Keep mixing until you have a bright yellow mixture with a creamy, but firm, texture.
7. Sample your concoction and mix in more salt and pepper to your liking.
8. Spoon the mixture into the egg white halves until they are heaping and irresistible.
9. Serve immediately if you must, but let set in the fridge for a bit if you can. Note: Garnish is discouraged.

Fire Roasted Peeps
My family’s favorite Easter treat is fire roasted Peeps. When my kids were little, we often had Saturday-night campfires and roasted hot dogs and marshmallows. One Easter weekend, my husband put a Peep over the fire in a culinary experiment. We laughed as the little sugar-coated bunny expanded, revealing a gooey inside, and even caught fire for a few seconds. But when the smoke cleared, it turned out to be delicious. The sugar carmelized, giving it a perfect crunch, and if you closed your eyes, it tasted a little bit like crème brulee.
— Kristen Tribe, managing editor

Pimiento Cheese
My mom gave me Grammy’s Pimiento Cheese recipe a couple of years ago when I was on the sourdough trend and needed something to go with the many batches of sourdough crackers I was making. This recipe is not a sweet pimiento cheese recipe; it is cream cheese-based. But to me, that just makes it more Texan or Western. I love to make this recipe around springtime and at Christmas, because if you add jalapeños, as I do, the red from the pimientos and green from the peppers make it look festive.
— Allie Jones, associate editor

Ingredients:
8 ounces cream cheese, softened
8 ounces thick-cut sharp cheddar shredded cheese (I prefer thick shreds, but thin would still work.)
4 ounces diced pimientos, drained
juice from half a lemon
1 teaspoon yellow mustard
1–2 tablespoons sour cream (add until it’s a spread consistency)
1 jalapeño, seeded and diced

Directions:
1. In a large bowl, mix together cream cheese, sharp cheddar cheese, pimientos, lemon juice, and mustard.
2. Add sour cream 1 tablespoon at a time until desired consistency. It should not be like a dip, but instead the consistency of a spread.
3. Add jalapeños, if desired.
4. Store in the refrigerator for at least 1 hour before serving. Best served with spicy crackers of any kind or as a sandwich on white bread.

Photography: (Lemon Chess Pie and Pimiento Cheese) courtesy C&I staff

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