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Easter Fruit Extravaganza

April 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 T of extra virgin olive oil
1 small onion, chopped
1 1/2 t fresh gingerroot, minced
1 C apricots, chopped
1 C pears, chopped
1 C pineapple, chopped
1 C apples, chopped
2 T lime juice
2 T of brown sugar

How to Make It:

Add the oil to a skillet positioned over medium heat.
Cook the onion and garlic in the oil for 1 minute, stirring constantly.
Mix all the fruit until well blended.
Cook the fruit for 4 minutes or until fork tender.
Stir in the lime juice until well combined.
Place the heat setting on low and add the brown sugar.
Stirring constantly cook for 2 minutes being sure the sugar has completely dissolved.

Serves: 6

The types of fruit that can be used in the recipes are numerous. Bananas, grapes, oranges, grapefruit, mangos, papaya and nectarines will all make this a delicious dish to serve with Easter dinner.

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Edible Egg Baskets

April 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

12 frozen puffed pastry shells
12 medium eggs
12 slices of ham, fully cooked
1 C of butter
6 egg yolks
1/4 C lemon juice
1/4 t cayenne pepper

How to Make It:

Prepare the pastry shells according the directions on the package except only bake them until they are just beginning to turn a light brown.
Reset the oven temperature to 325 degrees.
When the shells have cooled enough to work with cut off the tops and carefully remove the dough from the inside being sure not to break or make holes in the shells.
Set the prepared shells on a baking sheet.
Crack an egg into each of the shells.
Place the shells in the oven and bake 18 minutes.
Over low heat melt the butter completely in a saucepan.
Allow the butter to cool for 5 minutes.
Place the egg yolks, lemon juice and cayenne pepper into the blender.
While blending on high speed carefully add the cooled butter to the blender.
Continue blending for 30 seconds.
Transfer the sauce to a double boiler over low heat to warm until ready to use.
Place a piece of ham on a serving plate then place a shell over the ham.
Pour the warmed sauce over the top.

Serves: 12

These are perfect served at an Easter brunch. Try Canadian bacon instead of ham for something a little different.

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Creamy Raspberries and Rice

April 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 C of water
1 C long grain white rice
1/2 t salt
1 C sugar
1 t cinnamon
2 C of whole milk
1 t vanilla extract
2 (6 oz.) containers fresh raspberries, rinsed
2 (4 oz.) containers vanilla yogurt

How to Make It:

Fill a large saucepan with the water.
Place the pan over heat and bring the water to a rolling boil.
Add the rice and salt to the boiling water.
Reduce the heat to medium and simmer the rice, uncovered for 20 minutes being sure all the water is absorbed into the rice.
Blend in the sugar and cinnamon.
Pour in the milk and blend well.
Reduce the heat to low and continue cooking 25 minutes or until the mixture becomes thick.
Take the pan off the stove and quickly stir in the vanilla.
Allow the mixture to cool until it has reached room temperature.
When cooled fold the raspberries into the mixture.
Add the yogurt and blend until incorporated into the mixture.

Serves: 8

This can be served at room temperature or cooled in the refrigerator before serving. Other fruits such as blueberries, blackberries, sliced strawberries or even fresh chopped peaches also taste great in this recipe.

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Mandarin Orange Banana Casserole

April 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

6 bananas, peeled and cut in half lengthwise
1/2 C Mandarin orange sections
1 T brown sugar
2 T of orange juice
2 T of lemon juice

How to Make It:

Bring the oven heat to 350 degrees.
Use a non stick cooking spray and lightly grease a rectangular baking dish.
Place the bananas into the prepared dish in a single layer.
Layer the orange segments over the top of the bananas.
Sprinkle the brown sugar in an even layer over the fruit.
Whisk the orange juice and lemon juice together in a small bowl.
Pour the juice mixture over the top of the casserole.
Bake for 30 minutes being sure the casserole is completely heated through.

Serves: 6

This easy casserole is always a hit. Use the juice from the orange segments instead of regular orange juice. To give this casserole a little color, add a 1/4 C of halved Maraschino cherries on top of the orange segments.

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Hippity Hop Pineapple

April 9, 2009 By The Recipe Mom Leave a Comment

chocbunnyWhat You Need:

1/2 C sugar
3 T self rising flour
1 (20 oz.) can pineapple tidbits, reserve juice
1 C sharp cheddar cheese, grated
1/2 C crackers, crushed
1/4 C butter, melted

How to Make It:

Heat the oven temperature to 300 degrees.
Toss the sugar and flour together well in a mixing bowl.
Add the pineapple including the juice into the mixture.
Add the cheese and blend until all the ingredients are incorporated together.
Lightly spray a 2 qt. casserole dish.
Transfer the pineapple mixture to the prepared casserole dish.
Spread the crackers evenly over the pineapple.
Evenly pour the butter over the crackers coating them all.
Bake in the preheated oven until bubbly about 20 minutes.

Serves: 6

This pineapple dish can be used as a side or as a dessert with that Easter dinner. Add a few colored mini marshmallows to make this casserole a special treat.

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Easter Craft Kit and Ideas

April 9, 2009 By The Recipe Mom 1 Comment

easter_decorationAnyone with children knows that decorating for the holiday is important. Making your own decorations is simple and easy while keeping the kids involved. It not only keeps the children busy but is also a way of educating children about the holiday too.

Start by making an Easter craft kit. These items will help when it comes to making those treasured crafts and decorations. Included in the kit should be:

Crayons and markers
Glue
Card stock and pieces of construction paper
Plain white paper
Scissors
Stencils
Stickers, stamps and ink
Foam shapes and colorful pompoms
Ribbon, yarn and scraps of material

Remember to keep the age group in mind. Younger children should have crayons and glue sticks while older children will work better with glitter and regular glue. It’s not expensive and most items can be found at the local dollar store. Keep all the items together in a box or large plastic bag and store the kit where it can be found easily next year.

One fun craft idea is Easter cards. Not only can they be used as decorations but they can also be given to the people your children care about. Use card stock and cut it out the size of a normal greeting card. Fold it in the middle and then let the kids go crazy.

Easter Bookmarks are a lot of fun for kids to make and give as gifts to grandparents or parents. Cut a piece of cardstock into a 6 in X 2 in strip. Use a hole punch to place a hole in the top. Use ribbon, lace or yarn and place through the hole. Let the kids have fun decorating their bookmarks with glitter, crayons and markers or the can stamp or place stickers on them. Remember to decorate both sides.

Easter Journals are also something your children can make for themselves. They will have fun creating the perfect journal to color, write or just ply with. Card stock works well for the covering of the journal. Use plain white paper with holes on one side and attach it to the card stock with yarn.

Journals can be used as coloring pages or as a way for your child to record all the wonderful events that take place on Easter day. It’s a keepsake they have created themselves and keep for years and years to come.

Use your imagination on things the kids can create to help celebrate Easter. You might be surprised at some of the crafty items they come up with. It’s a great learning tool they can carry on from holiday to holiday.

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Mr. Rabbit’s Saucy Red Cabbage

April 8, 2009 By The Recipe Mom Leave a Comment

What You Need:

2 T of olive oil
1 onion, chopped
2 lbs. red cabbage, shredded
1/4 t ground cloves
3 T of red wine vinegar
1 T sugar
1/2 C natural applesauce

How to Make It:

Place a skillet in the stove over medium heat.
Add the oil and allow it to heat up.
Once hot add the onions and cook 5 minutes, stirring frequently.
Add the cabbage to skillet and cook an additional 3 minutes.
Stir in the cloves until well combined.
Pour the vinegar into the cabbage and stir to mix in the well.
Place the sugar into the mixture and stir until the completely dissolved.
Add the applesauce and blend all the ingredients together well.
Continue cooking for 15 minutes, stirring frequently.

Serves: 6

Cinnamon or nutmeg can be used in place of the cloves if you prefer.

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Slow Cooked Cheesy Corn

April 7, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 (16 oz.) pkg. frozen corn
1 (8 oz.) and 1 (3 oz.) pkg. cream cheese, cubed
1/4 C butter, cubed
3 T water
3 T milk
2 T sugar
6 slices processed American cheese, broken into small pieces

How to Make It:

Place the corn into the bottom of a slow cooker.
Stir the cream cheese and butter into the corn.
Pour the water into the slow cooker.
Add the milk and stir to combine the ingredients together.
Dump the sugar into the slow cooker and stir to incorporate.
Lay the pieces of cheese on top of the ingredients.
Stir the mixture together well with a large wooden spoon.
Cover the slow cooker and place the temperature on low.
Slow cook the corn for 4 hours.
Check after 4 hours to ensure the cheese has melted.
If the cheese is not completely melted continue cooking at 10 minutes intervals until the cheese has melted being sure to stir after each interval.

Serves: 12

This recipe makes a creamy corn casserole just like the one grandma used to make. The only difference is it frees up the oven for other foods.

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Easter Drinks for Kids and Adults

April 7, 2009 By The Recipe Mom Leave a Comment

easterduckWhen it comes to Easter dinner, food is always at the top of our list. We compliment that food with the drinks we serve. Often times those drinks include soda or other items that are easy to throw together. Dazzle them this year by serving something a little different. Whether young or old these drinks will have them coming back for more.

The Easter Egg Hatch is a drink anyone can enjoy. You will need 3 1/2 ounces of frozen vanilla yogurt, 2 ounces of orange juice, 1 T of sugar syrup and 3 1/2 ounces of crushed ice. Place the ingredient into the blender. Blend on medium speed for 1 minute or until creamy and smooth.

Easter Cream is another drink to be enjoyed by all ages. Place 1/2 ounce of chocolate syrup into a 10 ounce glass. Fill the glass 2/3 full of cold milk. Finish filling to the top with seltzer. Stir and enjoy.

Malted chocolate is a hit with all the kids. Place 2 scoops of chocolate ice cream into the blender. Pour in 1 C of milk, 2 ounces of chocolate syrup and 1 T of malt powder. Blend about 15 seconds or until smooth.

An Orange Sparkler is also a great treat for the kids as well as adults. It’s so easy and all you need is 3 ounces of orange juice and 3 ounces of club soda. Fill a glass with ice. Pour in both of the ingredients, stir and serve.

Making dinner for a large crowd? Punch may be the way to go. Golden Easter Punch is a tasty addition to any meal. Use 6 C of water, 4 C of sugar, 1 (46 oz.) can of pineapple juice, 1 (12 oz.) can of orange juice concentrate, 1 (6 oz.) can of lemonade concentrate, 1/2 t vanilla, 1 bottle of lemon lime soda and 1 quart of pineapple sherbet. Place the water and sugar into a saucepan and bring to a boil. Remove it from the heat and allow it to cool to room temperature. Pour the mixture into a punch bowl. Add all the other ingredients except the sherbet and stir well. Place the sherbet in the bowl just before your ready to serve.

Rainbow Punch is also another great hit on Easter. To make this scrumptious punch you will need 8 ounces each of orange juice, pineapple juice and Hawaiian Punch, 1 liter bottle of Club Soda and a 1 liter bottle of Ginger Ale.You will also need 1 quart of Rainbow Sherbet. Place a large block of ice into a punch bowl. Pour all the liquid ingredients into the bowl. Just before serving add in scoops of the sherbet.

If you are giving an adult only Easter party and would like to add a little adult refreshment here are a few ideas. Give the Easter Bunny a try. This drink uses dark crème de cacao, vodka, chocolate syrup and cherry brandy. Put the crème de cacao and vodka into a shaker with some crushed ice. Shake until well blended. Pour into a glass and top with the syrup and brandy.

You can also serve the Easter Egg Cocktail. This drink includes 1 ounce of blue Curacao, 1 ounce of white crème de cacao and a little half and half. Fill a glass half full with ice. Pour the Curacao and crème de cacao over the ice. Float the half and half on top.

No matter what type of Easter celebration you may be having there’s sure to be a drink that will fit the bill. Find just the right one and impress your guests with something a little different on the drink menu.

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Bunny Trail Green Bean Casserole

April 6, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 T of bacon grease
1 C onion, sliced
1/2 lb. processed cheese, cubed
1/4 C milk
2 (9 oz.) pkg. frozen cut green beans, thawed
4 bacon slices, cooked crisp and crumbled
1/4 C almonds, slivered
1/4 t pepper
1/2 C butter flavored crackers, crushed

How to Make It:

Allow the oven to heat to 350 degrees.
Place the bacon grease into a skillet positioned over medium heat.
Add the onions and cook, stirring frequently, for 5 minutes.
Add the cheese to the onions.
Stir in the milk and continue stirring for 5 minutes or until the cheese has melted.
Fold the green beans into the sauce being sure they are completely covered.
Add the bacon to the skillet.
Add the almonds and sprinkle in the pepper stirring until completely combined.
Transfer the green bean mixture to an ungreased casserole dish.
Spread the crushed crackers over the entire casserole.
Bake in the preheated oven 15 minutes or until bubbly.

Serves: 6

Don’t have any butter flavored crackers on hand? Make your own by crushing regular saltines and spreading them over the top of the casserole. Melt 4 to 6 small pieces of butter. Pour the melted butter over the top of the crackers then bake as directed above.

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