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EASTER RECIPES

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LETTER FROM SANTA
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Easter is the time of springtime festivals, a time to welcome back the Tulips, the Crocuses and the Daffodils. Its a time of new suits, new dresses and patent leather shoes. A time for Christians to celebrate the life and resurrection of Christ. And a time of chocolate bunnies, marshmallow chicks, and colored eggs!

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RECIPES

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Easter Bunny Cake

Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut.

1 package Betty Crocker® SuperMoist® carrot cake mix

1 cup water

1/2 cup vegetable oil

3 eggss

1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting

1 cup shredded coconut

Construction paper

Jelly beans or small gumdrops

1 cup shredded coconut

Green food color

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1. Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggss in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.

2. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.


 

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Butterfly Cake

You’ll "wow" your guests when you bring out this pretty party cake The best part? You’ll need only 20 minutes to put it together!

1 package Betty Crocker® SuperMoist® cake mix (any flavor)

Water, oil and eggs called for on cake mix package

Tray, cutting board or cardboard, covered, if desired

2 tubs Betty Crocker® Whipped fluffy white ready-to-spread frosting

Colored sugarBetty Crocker® decorating gel

Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy

Betty Crocker® Fruit by the Foot® chewy fruit snack rolls, (any flavor)

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1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.

2. Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Wrap and freeze 1 layer for future use.

3. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting.

4. Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack to make antennae. Store loosely covered.

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Holiday Glazed Ham
Ingredients

1 4- to 6- pound cooked boneless ham

Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze (see below)

Directions Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325 degree F. oven for 1-1/4 to 2-1/2 hours or until thermometer registers 140 degrees F. and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired. Makes 16 to 24 servings.

Five-Spice Plum Glaze:

In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more. Makes about 1 cup.

Maple-Pecan Glaze:

In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and stir until bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2 cup chopped toasted pecans. Makes 2 cups.

Cranberry Glaze:

In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook and stir mixture until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.

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Parmesan Cheese Biscuit Crescents

Ingredients

2-1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup shortening

3/4 cup buttermilk

1 tablespoon butter or margarine, melted

1/3 cup grated

Parmesan cheese

2 tablespoons finely snipped fresh parsley

Milk

Grated Parmesan cheese

Directions

1. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture, then add buttermilk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Roll dough into 13-inch circle. Brush with melted butter or margarine. Sprinkle with 1/3 cup Parmesan cheese and the parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.

3. Place crescents seam side down about 2 inches apart on an ungreased baking sheet, curving to form crescents. Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425 degree F. oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet and serve warm. Makes 12.

Make-Ahead Tip: Cool baked rolls and transfer to freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap rolls in foil; bake in 350 degree F oven for 10 to 12 minutes.

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Mint-Rubbed Leg of Lamb

Ingredients

5- pound whole leg of lamb (bone in)
8 cloves garlic2 tablespoons dried mint, crushed

1 tablespoon coarse-ground black pepper

1/2 teaspoon salt

3 tablespoons honey

Fresh mint sprigs (optional)

Cooked herbed new potatoes (optional)

Steamed baby carrots (optional)

Steamed asparagus (optional)

Directions 1. Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb leg in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit. 2. Combine dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate about 2 hours. 3. Remove plastic wrap. Insert a meat thermometer into thickest part of meat without touching bone. Roast, uncovered, in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 140 degrees F for medium-rare doneness or 155 degrees F for medium doneness. Remove from oven. 4. Cover meat loosely with foil and let stand for 15 minutes. Garnish with mint sprigs and serve with cooked herbed new potatoes, steamed baby carrots, and steamed asparagus, if desired. Makes about 10 to 12 servings

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Fresh Berry Napoleons

Ingredients

8 sheets frozen phyllo dough, thawed

1/2 cup butter (no substitutes), melted

1/4 cup coarse sugar

2 cups fresh blueberries

1/4 cup water

1/2 teaspoon finely shredded orange peel

1/2 cup sugar

2 tablespoons butter (no substitutes)

1 tablespoon cornstarch

1 tablespoon cold water

2-1/2 cups mixed fresh berries (blueberries, blackberries, red raspberries, and/or sliced strawberries)

Sweetened whipped cream

Light-color corn syrup

Mint sprigs (optional)

Directions

1. Preheat oven to 350 degree F. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Brush with some of the melted butter. Sprinkle lightly with some of the coarse sugar. Top with another sheet of phyllo, brush with butter, and sprinkle lightly with sugar. Continue layering, using remaining phyllo, melted butter, and sugar. Cut the stack crosswise into eight 2-inch-wide strips. Cut each strip crosswise into four 3x2-inch rectangles. Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in the preheated oven for 10 to 12 minutes or until golden. Remove and cool on a wire rack fro 20 minutes.

2. Meanwhile, for blueberry curd, combine 2 cups blueberries, 1/4 cup water, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Cool slightly (10 minutes). Place in a blender container or food processor bowl. Cover and blend or process until smooth. Return to saucepan. Stir in 1/2 cup sugar and 2 tablespoons butter.

3. Combine the cornstarch and 1 tablespoon cold water in a small bowl. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and cool for 2 hours or refrigerate overnight.

4. To aseemble, place about 1 tablespoon of the blueberry curd on each dessert plate. Top with one baked phyllo stack, top side down. Spread with 1 tablespoon blueberry curd. Top with some of the berries and more curd. Top with another phyllo stack, top side down again. Top with some more of the curd and berries. Top with another phyllo stack top side up. Top each dessert with whipped cream and remaining berries. Add corn syrup to remaining curd until of drizzling consistency. Drizzle over whipped cream. If desired, garnish with mint sprigs. Makes 10 servings.

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Walnut Easter Bread

Ingredients

3/4 cup milk

1/3 cup margarine or butter, cut up

1 egg

3 cups bread flour

1/4 cup sugar

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon active dry yeast or bread machine yeast

1/3 cup finely chopped walnuts

5 walnut halves

1 egg yolk

1 tablespoon water

Directions

1. Add the first 9 ingredients to a 1-1/2- or 2- pound bread machine according to manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2. Reserve one third of the dough. On a lightly floured surface, shape the remaining dough into a ball. Place on a greased baking sheet. Flatten slightly to a 5-1/2-inch round loaf.

3. Divide the reserved dough into 8 pieces. roll each piece into a 10-inch-long rope. Loosely twist 2 ropes together. Repeat with remaining ropes, making 4 twisted ropes total.

4. Place two of the twisted ropes in a cross on top of loaf; tuck rope ends under loaf. Place the remaining twisted ropes around the base of loaf, stretching the ropes if necessary so ends will meet. Moisten ends; press together to seal. Brush center and ends of crossed ropes with water. Press a walnut half in the center and at the ends of crossed ropes. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.

5. In a small bowl stir together the egg yolk and water; brush over loaf. Bake in a 350 degree F oven for 45 to 50 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 20 minutes to prevent overbrowning. Remove from baking sheet; cool on a wire rack. Makes 16 servings

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Berry Lemon Tart

Ingredients

1/2 cup sugar

1 tablespoon cornstarch

1-1/2 teaspoons finely shredded lemon peel

3 tablespoons lemon juice

3 tablespoons water

3 slightly beaten egg yolks

1 cup all-purpose flour

1/4 cup sugar

1/3 cup cold unsalted butter (no substitutes)

1 beaten egg yolk

1 tablespoon lemon juice

2 teaspoons poppy seed

1/4 cup unsalted butter (no substitutes), cut into 4 pieces

Nonstick cooking spray

1/4 cup apple jelly

3 cups fresh strawberries, blueberries, or raspberries

Directions

1. For filling, in a saucepan, stir together the 1/2 cup sugar and cornstarch. Add lemon peel, the 3 tablespoons lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Slowly stir half of the lemon mixture into the 3 egg yolks. Return all egg yolk mixture to saucepan. Cook and stir until mixture comes to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter all at once, stirring until completely melted. Cover surface with plastic wrap. Chill at least 1 hour or for up to 2 days.

2. Combine flour and the 1/4 cup sugar. Cut in the 1/3 cup butter using a pastry blender until pieces are the size of small peas. Combine 1 beaten egg yolk, the 1 tablespoon lemon juice, and 2 teaspoons poppy seed; gradually stir into flour mixture. Gently knead dough just until mixture forms a ball.

3. Lightly coat a 9-inch round tart pan with removable bottom with cooking spray. Roll pastry between two sheets of waxed paper into an 11-inch circle. Remove top paper. Invert pastry into tart pan; remove waxed paper. Trim pastry even with rim of pan. Using a fork, generously prick bottom and sides of pastry. Line pastry shell with double thickness of foil. Bake in 375 degree F oven for 7 minutes. Remove foil. Bake 9 to 10 minutes more or until golden. Cool completely in pan on a wire rack.

4. In a small saucepan, heat and stir apple jelly and 2 teaspoons water until melted. Cool slightly. Wash berries; drain and gently dry on several layers of paper towels.

5. Loosen and remove sides of tart pan; place shell on serving platter. Spread lemon filling into shell. Top with berries. Brush berries gently with jelly mixture. Serve immediately, or cover and chill up to 4 hours. Makes 8 servings.

Make-ahead tip: Wrap pastry dough in plastic wrap and refrigerate up to 2 days. Bring to room temperature before using

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Easter Basket Cake

Offer to bring the dessert when you head to Grandma’s house for Easter. Your family will be amazed at your creation!

1 package Betty Crocker® SuperMoist® yellow cake mix

Water, oil and eggs called for on cake mix package

1 tub Betty Crocker® Rich & Creamy chocolate fudge ready-to-spread frosting

1 cup shredded coconut

Green food color

Candy Easter eggs

1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches.

2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans. 3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

4. Fill layers and frost side of cake with frosting. Spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.

5. Shake coconut and 3 or 4 drops food color in tightly covered jar until coconut is evenly tinted; sprinkle on top of cake. Place candy eggs on coconut.

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Baked Ham with Brown Sugar Glaze (Crowd Size)

Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.

6 to 8 pounds fully cooked smoked bone-in ham

Whole cloves, if desired

1 cup packed brown sugar

1 tablespoon balsamic or cider vinegar

1/2 teaspoon ground mustardOrange slice, if desired

Maraschino cherry, if desired

1. Heat oven to 325°F.

2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).

3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer

4. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

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Brunch Oven Omelet with Canadian Bacon

Nothing could be easier than baking omelets for everyone in one dish! Topped with maple-flavored Canadian bacon, it’s a real crowd pleaser, too.

Oven Canadian-Style Bacon (See Below)

1/4 cup butter or margarine

18 eggs (1 1/2 dozen)

1 cup sour cream

1 cup milk

2 teaspoons salt

4 medium green onions, chopped (1/4 cup)

Chopped fresh parsley

1. Heat oven to 325ºF. Make Oven Canadian-Style Bacon; set aside.

2. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Tilt dish so butter coats bottom. Beat eggs, sour cream, milk and salt in large bowl with wire whisk until blended. Stir in onions. Pour into dish.

3. Bake omelet mixture and bacon about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

Oven Canadian-Style Bacon

1 pound Canadian-style bacon, cut into twenty-four 1/8-inch slices

1/4 cup maple-flavored syrup

Reassemble slices of bacon on heavy-duty aluminum foil. Pour syrup over bacon. Wrap and place in oven.

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Rabbit-Out-of-the-Hat Salad

Hippity-hop to the salad stop. You’ll find sweet pear bunnies dressed in their finest!

8 lettuce leaves

8 chilled canned pear halves

16 raisins

8 red cinnamon candies

16 sliced almonds

1 cup cottage cheese

1. Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.

2. Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit face.

3. Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.

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Lemon-Raspberry Yellow Cake

The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!

1 package Betty Crocker® SuperMoist® lemon cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

6 tablespoons raspberry preserves

Lemon Buttercream Frosting (See Below)

1. Heat oven to 350ºF. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.

2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.

3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator.

Lemon Buttercream Frosting

1 1/4 cups butter or margarine, softened

2 teaspoons grated lemon peel

3 tablespoons lemon juice

3 cups powdered sugar

Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 2 tablespoons oil.

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Chicken-Leek Strata

Here's a great do-ahead recipe to pull out for a "let's do brunch" day.

1 tablespoon butter or margarine

1 cup sliced leek

8 slices French bread, each 1/2 inch thick

1 cup chopped cooked chicken or turkey

1 tablespoon chopped fresh dill weed

or

1 teaspoon dried dill weed

2 cups shredded mozzarella cheese (8 ounces)

4 eggs, beaten

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.

2. Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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Old-Fashioned Potato Salad

A tangy dressing makes this potato salad better than deli salad.

6 medium potatoes, peeled (2 pounds)

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

1 medium onion, chopped (1/2 cup)

2 medium celery stalks, chopped (1 cup)

4 hard-cooked eggs, chopped

1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

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Impossibly Easy Salmon-Asparagus Pie

Like salmon? You’ll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.

1 pound asparagus, cut into 1-inch pieces (2 cups)

4 medium green onions, sliced (1/4 cup)

1 1/2 cups shredded Swiss cheese (6 ounces)

1can (6 ounces) salmon or tuna, drained and flaked

1/2 cup Original Bisquick® mix

1 cup milk

2 eggs

1 1/2 teaspoons chopped fresh basil leaves

or

1/2 teaspoon dried basil leaves

1/8 teaspoon pepper

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

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Cheddar Strata with Grilled Onions

Rye bread, tomatoes and grilled onions baked under a layer of Cheddar cheese and eggs.

1 teaspoon vegetable oil

2 medium onions, sliced

8 slices rye bread

2 tablespoons Dijon mustard

1 1/2 cups shredded Cheddar cheese (6 ounces)

1 large tomato, seeded and coarsely chopped (1 cup)

1 1/2 cups milk4 eggs

1. Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat.

2. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread.

3. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

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EASTER EGGS

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Emptying an eggshell

Whether you dye, paint, or decoupage your egg masterpieces, they'll last longer if you blow out the contents and remove the white and yolk, leaving only the shell to decorate.

What You Need:

egg Drill with 1/8-inch bit

Sharp cuticle scissors

Bowl

Ear syringe

Soap and water

Bleach

1/8-inch-diameter dowel

Masking tape

Instructions

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1. Remove the contents of the egg. Make a hole as small as 1/8 inch in each end of a hen's egg. A mini drill (like the Dremel Moto Tool shown in photo), a large darning needle and sharp-pointed cuticle scissors are good tools for keeping the holes small. Work over a bowl. The insides may start draining when you pierce the second opening.

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2. Keeping the egg over a bowl or the sink, use an ear syringe to blow air into the egg and force the contents out the opposite hole. Rinse the egg with mild soap, water, and a small amount of bleach.

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3. Slip empty eggshell onto a dowel.

For decoupage, you want to avoid getting fingerprints on the eggshell, so slide it onto a 1/8-inch-diameter dowel.

To prevent the egg from sliding, wrap a small piece of masking tape around the dowel just above and below the egg.

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Decoupage Easter Eggs Use your imagination to dream up creative combinations of images, painted backgrounds, and other decorations

CREATING THE CRAFT WHAT YOU WILL NEED

If the image fits, you can decoupage it.Instructions:

1. Using scissors, carefully cut out the image and paste it on the egg using all-purpose glue, cutting into the image to help it lie flat. Press out any wrinkles by gently rolling a round toothpick over the image. Wipe off any excess glue with a damp paper towel or cloth.

2. If desired, paint the background of the image with a wash of acrylic paint; let the paint dry.

3. Using a sponge brush, dab decoupage medium onto the egg. Let the medium dry. Repeat this step twice. Place one end of the dowel into the square of Styrofoam as a base to hold the egg while it dries.

4. If desired, embellish the egg with brush-on glitter paint, using a small paintbrush.

5. When the egg is dry, add finishing touches: Carefully cut off the masking tape, slide the egg off the dowel, and glue a gold finding at each end of the egg to cover the holes. Empty eggshell mounted on a 1/8-inch-diameter dowel (see next page) Image to decorate the surface of the egg: greeting card, wrapping paper, stationery, or a photocopy of a photograph All-purpose glue Toothpick Damp paper towel or cloth Acrylic paint in colors for the background (optional) Sponge brush Mod Podge, Royal Coat, or any decoupage medium 6-inch square of Styrofoam small paintbrush Brush-on glitter paint (optional) 1/2-inch-diameter gold findings

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EGG-CEPTIONAL EGGS

See how everyday things help you make the most stunning and colorful eggs.

 

Basic egg Decorating

What You Need:

Colorful eggs brighten

Easter basket.

Hard-boiled eggs (prepared by a grown-up)

Cardboard paper towel roll

Masking tape

Acrylic paint in colors you like

Disposable plate

Toothbrush

Toothpicks

Pencil with new eraser

Adhesive bandages

Basic Instructions (for all the eggs):

1. If you want the background color to be the natural white (or brown) of the egg shell, just decorate a plain egg. For other colors, paint the egg a solid color and let it dry.

2. Painting an egg is tricky because it wants to roll all over the table. You can use your creativity to keep it from rolling -- we used a short tube cut from a paper towel roll and taped it to the table to make a stand.

3. Or, you can paint the top half of the egg and put it back in the egg carton, let it dry, turn it over, and paint the other side.

Tip: Do not eat eggs that are not refrigerated or are decorated with paint.

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Toothbrush Decorating

Pour some paint onto a disposable plate. Dip just the end of the toothbrush bristles into the paint and dot the egg with the paint. Let one side dry, and then do the other side.

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Toothpick decorating

Choose two colors of paint to decorate your egg and pour those paints on the disposable plate. To make the petals of the flower, dip about 1/4 inch of the toothpick into the paint, then lay the toothpick down onto the egg, making a petal. Repeat making petals, leaving a space in the middle for the flower center. Using a new toothpick and another color of paint, dip just the tip of the toothpick in the paint and dot the center two or three times. Let the egg dry

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Eraser decorating

Pour some paint onto a disposable plate. Dip just the end of the eraser into the paint and dot the egg. Wash or wipe off the eraser to change colors. Dot one color at a time. Cover the egg with dots.

Tip: You can also use a cotton swab to make small dots on your egg

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Bandage Decorating

Steps 1 and 2 This way of decorating your egg works best on a natural-colored egg instead of painting the egg first.

1. Cut larger bandages in half the long way or use small bandages to decorate the egg. Overlap the bandage strips or make whatever design you choose.

2. Paint the entire egg, covering all of the bandages. Let the egg dry. Carefully peel off the adhesive bandages. There will be eggshell-colored stripes where the bandages were.

Tip: You could make designs on the eggshell-colored stripes by using some of the other painting ideas

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Happy Easter EGGS

Decorate a basket of eggs in no time with findings from the kitchen drawer.

What You Need:

Add fun patterns to colorful Easter eggs.

Hardboiled or blown-out eggs

Commercial egg dye or food coloring

Star stickers (available at crafts, discount, and office supply stores)

Rubber bands Instructions:

Use other sticker shapes for different options.

1. Prepare the egg dye as instructed on the package or use food coloring to dye the eggs. 2. To make the star eggs, press the star stickers on the eggs. Rub carefully around the edges of the stickers. Dip the eggs in the dye. Remove the stickers.

3. To make the striped eggs, wrap rubber bands around the eggs, using wide rubber bands or combining more than one rubber band. Dip the eggs in the dye. Remove the rubber bands.

More Ideas

If you don't have time to dye the eggs, simply wrap them with brightly colored rubber bands for a whimsical look. Also try using circle reinforcements as stickers to create circle shapes on the eggs

IF YOU WANT TO KEEP THESE TO DISPLAY OR USE FROM YEAR TO YEAR SPRAY WITH CLEAR ACRYLIC. LET DRY AND STORE AS YOU WOULD DELICATE GLASSWARE!