Thursday, April 28, 2011
I love me some deviled eggs! I selfishly add them to every holiday menu and know I'll be the one enjoying them the most. I may even set some aside before I put them out for the guests/family to enjoy. This again, was an Easter recipe from Betty Crocker. We enjoyed the eggs while we were cooking before our pasta course. I love ranch dip and thought the addition of ranch to the typical deviled eggs recipe was genius! I enjoyed more than I'd like to admit, they were just. that. good. Please note: I did not add any salt to this recipe and felt it did not need any. Taste before you add salt. I also omitted the chives, hubs doesn't like them.
|3||teaspoons dry ranch dressing mix (from 1-oz envelope)|
|1/3||cup mayonnaise or salad dressing|
|1||teaspoon Dijon mustard|
|1||tablespoon chopped chives|
Wednesday, April 27, 2011
Talk about an easy and delightful side dish. And they were just as good left over as they were the night of. This side was part of our Easter menu from Betty Crocker. Enjoy!
|1||package (12 oz) fresh green beans|
|1||teaspoon grated lemon peel|
|1||teaspoon dried marjoram leaves|
|Lemon slices, if desired|
⋅ Labels: Sides
Tuesday, April 26, 2011
I'm a sides kind of gal. I could forgo all of the meet, pasta and salad and live off of sides. This potato side from Betty Crocker was one of our Easter recipes. Easy to make, tasty, perfect pair to brown sugar glazed ham. Enjoy!
|Unsalted butter for greasing casserole|
|2 1/2||cups Progresso® chicken broth (from 32-oz carton)|
|4||large russet potatoes, peeled, finely chopped (5 cups)|
|1/4||cup unsalted butter|
|4||cloves garlic, finely chopped|
|1/2||cup grated Parmesan cheese|
|Salt and pepper to taste, if desired|
|1/2||cup Progresso® Italian style panko crispy bread crumbs|
- 1Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
- 2Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
- 4Bake about 20 minutes or until golden brown.
Monday, April 25, 2011
Loved this dinner. It's a spin on chicken enchiladas with a ranch twist. This recipe came from Daisy Brand. D and I had it for dinner last Wednesday and ate it for lunch on Thursday and Friday. I didn't add the additional green chilies to the top of the casserole and thought it had enough kick the way it is.
Thursday, April 21, 2011
Here comes peter cottontail…
Easter is right around the corner and I am looking forward to it. I've been in a baking mood lately and have enjoyed coming up with some different holiday creations. This is now the third time in three weeks I've made a variation of my snickerdoodle cups. These cups couldn't be easier and are under $5 to make. I've now stocked up on cake mix and frosting incase I need to make these on a whim. I have to say that this is the best one yet. My absolute favorite. They tasted like little german chocolate cakes.
1 box of devil's food cake mix
1 stick of butter (melted)
green food coloring
1 cup of coconut
Robin's Eggs (whoppers)
Frosting of your choice
Frosting of your choice
Melt your butter then add the cake mix and then the egg. Mix until it forms dough.
Once you get your dough, simply scoop into a mini muffin pan. I greased mine first.
Bake at 350* for 8-10 min (until light brown)
When your cups come out of the oven they will be slightly brown, spray a mini tart shaper with cooking spray to help them not stick and press down the center of each cup. This will make the brownie bites in to a cup.
Once all the tops are pressed down and the bites have cooled a bit, move them to a cooling rack.
To finish them off, fill with your favorite frosting.
I used chocolate buttercream for this recipe.
Place a cup of coconut in a plastic bag and add a few drops of green food coloring. Mix thoroughly until coconut is the color you want. Empty onto a paper towel. I let it dry for 10 minutes. Place 1-2 tsp of coconut on top of the frosting.
Top them off with 2-3 Robin's Eggs.
Wednesday, April 20, 2011
How cute are these? I decided to make my students a special treat before the Easter weekend. Thanks to Publix's BOGO on Duncan Hines Cake mix, I now have over 10 boxes at home. I didn't feel like making a cake, so cupcakes it was.
I made confetti cupcakes and frosted them with vanilla icing. I bought Starburst jelly beans as "eggs" and sour strawberry straws for the basket handle. I added some sprinkles to the cupcakes for additional color. Love Love Love how these turned out. I can't wait to see what my students think tomorrow!
*Note: I used the entire straw and pushed both ends into the cupcake.
I was instantly in love with this No Sew TP Bunny the moment I saw them over at Oopsey Daisy. As I scrolled through her tutorial, I realized that I had all of the materials. So of course, I made
one three. I brought one into my classroom and my students were obsessed with it all day. I’m probably going to keep the other and give the last one as an Easter gift. I may even make some more, they’re too cute not to share!
I did make a few changes to the materials. I didn’t have white felt or ric rac. So I used white and pink foam for the ears. Then I used a Sharpie paint pen for the eyeballs and pipe cleaners for the whiskers.
Love how they turned out. You HAVE to try one!
Tuesday, April 19, 2011
I think I've fallen in love...with Kraft Foods Recipes! Which is exactly where I found this chicken recipe. Like I've said before, I don't use the grill. So I did a great job preparing this dish and let my Mr. do all the dirty work. The marinade is fantastic. Easy to make and different from your typical BBQ sauce from the bottle. I paired the chicken with potato smashers, also from Kraft Foods (duh). Now, this recipe was not as easy as I thought it would be. My potatoes fell apart and definitely didn't look like the ones on the website. Nonetheless, they were still tasty. Enjoy!
Easy BBQ Glazed Chicken Directions:
HEAT grill to medium heat.
POUR 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min.
MEANWHILE, mix barbecue sauce, marmalade and remaining dressing.
REMOVE chicken from dressing; discard dressing. Grill chicken on covered grill 12 to 15 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.
Potato Smashers Directions:
MICROWAVE potatoes and water in 2-qt. microwaveable dish on HIGH 10 min. or until potatoes are tender. Let stand 5 min.
DRAIN potatoes; place on work surface. Flatten to 1/2-inch thickness.
HEAT dressing in large skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Turn potatoes over; top with cheese and bacon. Cover; cook 2 min. or until cheese is melted.