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Hi friends!

It has been a little while since my last newsletter, the last one went out in December, and honestly life has been full ever since. I took a little time away from creating new content, but I’m excited to finally be back in the kitchen and sharing recipes with y’all again.

A lot has happened since then!

We celebrated Mardi Gras, and the biggest news of all… we bought a new home! My family and I have been busy renovating parts of it before moving in, and it has been quite the adventure. We are pulling up flooring, removing trim, and slowly making the house our own. If everything stays on schedule, we should be moved in just in time for Easter.

I’ve been sharing all the renovation updates first on my YouTube channel and then posting them everywhere else a few days later. So, if you enjoy following along with the process and want the first look at everything happening with the new house, make sure you’re subscribed over there.

Now that I’m back to creating again, I’m kicking things off with three weeks of Easter recipes.

This week’s lineup includes five recipes, mostly delicious dinner sides that would be perfect for an Easter table, plus a crockpot ham recipe that couldn’t be easier. If you’re planning your Easter menu early, this is a great place to start.

I always love seeing what y’all cook from my recipes, so if you make one, be sure to tag me so I can see it!

I’m so glad to be back and sharing again.

– Caroline, Mississippi Kween

Subscribe to my YouTube HERE!

In case you didn’t know, these are the ONLY two books I have on the market! Any other books with the “Mississippi Kween” name on the front are not my books! If you accidently got one of the fake books, you could request a refund from Amazon and also leave a review for the fake book to warn others it isn’t mine!

Recipes and Schedule

Monday 3/16 Crockpot Ham

1-spiral cut bone in ham

1/4 cup brown sugar

1–16-ounce bottle light or dark Karo syrup

Tuesday 3/17 Asparagus Casserole

3 bunches of fresh asparagus

1 pound hickory smoked bacon

1-10 ounce can cream of mushroom soup

1-10 ounce can cheddar cheese soup

8 ounces shredded mild cheddar

2 sleeves ritz crackers

Onion powder, garlic powder, salt, and pepper to taste

Wednesday 3/18 Southern Style Deviled Eggs

12 eggs, boiled and halved

3 tbsp mayonnaise

3 tbsp sweet relish

Cajun Season, salt, and pepper to taste

Thursday 3/19 Baby Shower Pasta Salad

1 pound tri-colored rotini pasta

10 ounces cherry tomatoes

1–12-ounce bag cubed Colby Jack cheese

1-16 ounce can black olives

1–12-ounce jar of marinated artichoke hearts

6 ounces cubed hard salami

4 mozzarella cheese sticks, cut up

16 ounces Olive Garden salad dressing

Friday 3/20 Honey Butter Roasted Carrots

2 pounds carrots

4 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon ground thyme

1 stick butter

6 tablespoons honey

Salt and pepper to taste