March 25, 2022

Celebrate Easter With a Meal Everyone Will Love

Whether you’re hosting Easter dinner for your friends and family or bringing a dish to add to the table, we have some great recipes from BetterLife members for you to try! If you’re preparing the main dish, instead of a ham try this pork loin roast that includes a sweet and savory marinade for an extra special twist. Going to someone else’s house to celebrate? Bring the citrus carrots and Brussel sprouts for a fresh and colorful dish to share. If you really want a dessert sure to have the kids setting down their chocolate Easter bunnies, bring out this refreshing and bright lemon cake with its fresh lemon glaze and everyone around the table will be smiling. Enjoy and happy spring!


Pork Loin Roast

Marge Hefty | BetterLife Member | Tucson, AZ

½ c white wine
¼ c honey
¼ c soy sauce
2 Tbsp sesame oil
1 Tbsp fresh ginger, minced or 1 tsp ground
1 (2 ½ – 3 lb) boneless pork loin
½ c apricot jam

In bowl, mix orange juice, wine, honey, soy sauce, sesame oil, and ginger. Place pork loin in plastic container just large enough to marinate. Add marinade and refrigerate 6-12 hours. Arrange roast in roasting pan and pour sauce over it. Bake 1 hour and 15 minutes at 350 degrees. (I loosely cover with foil.) Remove from oven. Mix 3 Tbsp pan drippings with apricot jam. Spoon over roast. Return to oven for 20-25 minutes longer, or until meat thermometer reads 160-170 degrees. Let roast stand for 10 minutes before slicing. Serves six.

Sweet Potato Sham



Mrs. Harvey Cherovsky | BetterLife Member | Kewaunee, WI

6 good-size sweet potatoes
1 Tbsp salt
4 Tbsp butter
½ c sugar
½ c brown sugar
1 large egg
½ c milk
½ tsp nutmeg
½ tsp cinnamon
½ tsp salt

Place sweet potatoes in kettle. Cover with water. Add salt and cook until potatoes are soft. Preheat oven to 350 degrees. Peel potatoes and mash until texture is even. In bowl, whisk butter and sugars. Add egg and mix. Add milk and spices. Stir mixture into mashed potatoes. Put in oven-proof dish and bake about one hour.
Serves 8-10.

Citrus Carrots and Sprouts

Maria Shebeta | BetterLife Member | Iowa

1 lb fresh Brussel sprouts, halved
1 lb fresh baby carrots
¼ c butter or margarine, melted
1 Tbsp grated orange peel
1 Tbsp minced fresh parsley
½ tsp salt
5-6 drops hot pepper sauce

Place Brussel sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat. Makes 6-8 servings.


Fresh Lemon Cake with Zippy Lemon Glaze

Paula Hughart | BetterLife Member | Washington

For Cake:
1 ¼ c butter
2 ¼ c sugar
7 eggs
2 ½ c flour
Juice of one lemon
For Glaze:
2 ½ c powdered sugar
Juice of one lemon

Cake: Cream together the butter and sugar. Add the eggs, one at a time. Add flour to the mixture all at once and mix well. Mix in the lemon juice. Pour the batter into a greased tube pan. Bake at 325 degrees for one hour or until done.
Glaze: Combine the powdered sugar and lemon juice until blended. Drizzle over the cake once it has been baked and removed from the pan.


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