Easter Egg Cakes

     These cakes are fun to make with Easter egg cake pans.  I used the Yellow Cake and Butter Cream Frosting recipes from the Best Recipe Cookbook from Cook's Magazine.  Cake mixes are great when you don't have time to bake, but this recipe is very good, and really doesn't take a long time.  The frosting does take a little more work than opening a tub, but it's worth it!

     I use zipper bags to pipe the frosting colors on because it's easier than the permanent bags you have to wash.  If there is any left, I just toss them into the frig in a larger zipper bag to use later.  It's fun to personalize the kid's french toast or other baked goodies you might make - and you don't have to open a new tub or make new frosting to do it.

What's For Easter Dinner This Year?

     I haven't decided yet, but I usually rotate the main course between lamb, ham, beef tenderloin.  This has been such a cold and LONG winter that I'm thinking something really 'Spring-y' sounds great.  What are you planning? Are you having a large group of guests?  Something a little smaller and more intimate?  Kids involved?  That last question is a real menu challenge at times.

     Considering I will have given up my favorite thing for several weeks during Lent, my mind is completely focused on dessert - and chocolate.  I think I consume more chocolate on Easter than any other holiday - and maybe all of them together!  As much as I love cooking and making desserts, it's extremely difficult for me not to raid my kids' Easter baskets for the Bliss chocolates, Cadbury candy coated chocolate eggs, and, of course, Reese's eggs.  I think they're even better than the typical Reese cup.

     Okay, since I started writing, I've convinced myself that it's going to be lamb this year.  The Thanksgiving and Christmas holiday memories remind me that ham and beef tenderloin made the list.  So, with friends John and Marsha's Roasted Spiced Leg of Lamb recipe in hand, that's the plan.  The rest isn't as important as determining that chocolate dessert!  Marsha and I used to joke about how appetizers and dessert would be perfect, and the rest between was just filling time and placating dinner guests.

     Well, I think I can make one variation on that theme for Easter.   Everything between Easter baskets and dessert could be optional!  Let me know what you're planning.  And, here is that excellent Lamb recipe.

     Happy Easter, Everyone!

Spiced Leg of Lamb

2 t. Salt

1 t. Celery Salt

1/2 t. Ginger

1 t. Paprika

1/2 t. Rosemary

1 t. Pepper

2 t. Marjoram

1 t. Lemon Pepper

2 Cloves Garlic, smashed, or 2 t. powder

2 T. Water

Mix seasonings into a paste with water.  Spread on lamb and roast at 325 degrees for 2-3 hours or until internal temperature is 145 degrees for medium.  I have also prepared this recipe on the grill, and it is wonderful! 

10 Every Day Cooking Tips and Tricks

   

      Don't you love getting useful tips for just about anything?  Tips that can save time, money and are easy?  Read on, and I think you'll be pleased with how you can put these to use today!

 1. When it's strawberry season, buy extra to freeze. Freeze them unwashed in zipper bags. They work great in winter time smoothies. Just take several out rinse and cut the top off and plop in the blender with a banana and orange juice.

 2. Hate making bacon because of the splatter mess? Make it in the oven. Spray a cookie sheet with pan spray and line up the bacon. Bake at 375 degrees until almost done.  I drain on paper towels and store in the refrigerator in fresh paper towels. You can take out just what you need and microwave them in another paper towel until done.

 3. Isn't slicing grapes or cherry tomatoes in half time consuming? Get 2 plastic carton container lids and put them in between the lids.  You can then easily slice them horizontally in a few strokes between the lids.

 4. Like to make pizzas on the grill in the summer? After you make the dough, roll it out into individual serving size pizza rounds. Then, grill lightly on one side. Stack them for guests to top as they wish.  Make sure they put sauce and toppings on the grilled side.  Put back on the grill to finish.

 5. Like steel cut oats, but don't have 30 minutes to wait for it in the morning?  Make the recipe with one cup of oats and put it in a container in the refrigerator. Scoop out only what you need each morning and microwave. Works great!

 6. Have bananas that are getting too ripe, but no time to make banana bread? Peel them and put them in a plastic zipper bag, getting as much air out as possible, and freeze. They will be ready to go when you have the time to bake.

 7. Love chocolate desserts? Visit the grocery or drug stores after a holiday and up seasonal chocolate really inexpensively for great desserts in the future.

 8. Don't you love those grocery store rotisserie chickens? I cut the breast meat off the bone for my kids, and save the rest of the chicken in a gallon zipper bag in the freezer. You can put it in a stockpot with water, onion, carrot, celery, poultry season, bay leaf and a little salt and pepper for the start of great chicken noodle soup. There is already a lot of great seasoning that adds to the depth of flavor.

 9. Have just a bit of steak, chicken or fish left from a meal? Save it and make a quesadilla appetizer tomorrow for everyone to munch on before dinner, or an after school snack.

10. Make too much icing for those sugar cookies?  Put the leftovers into zipper bags and store in the freezer. When you need to decorate a few cookies or write on a cake, you'll have them ready made and in a variety of colors.

      There is a great restaurant located here in southern Illinois called Mary's. It has been well-known and loved for many years.  Even as a college student here at Southern Illinois University in Carbondale, it was widely known as "The" place for a very special dinner.

     Although the original owner, Mary Licos retired and sold the restaurant many years ago, the new owner, David Hayes,  and his crew have done an amazing job ever since.

     Each fall and winter, they offer a wonderful Pumpkin Leek Soup.  I enjoyed it so much that I have come up with my own version. It is a bit different from Mary's, but it reminds me of the original!

     This soup reminds me of the holidays, and is perfect for an intro to a great meal.  I have made it with either carrots or pumpkin.  My guests love it, and I'm sure yours will as well.

Pumpkin (or Carrot) Leek Soup

6 medium carrots, cut into 1/2 inch rounds, (1 lb.)  or 1 can of pumpkin
2 medium Yukon Gold potatoes, peeled and cubed
1 Granny Smith apple, peeled and chopped
3 ribs celery with leaves, cut into 1/2 inch segments
2 medium leeks, white part only, cut into 1/2 inch segments
4 c. water
4 c. chicken broth
2 T. fresh dill, chopped
4 t. sugar
1/2 t. white pepper
1/8 t. cayenne pepper
1/2 t. cinnamon
1 t. salt
1 c. cream or half and half
1/2 c. butter
Sour cream and fresh dill for garnish

     Place vegetables in food processor bowl with 1 cup of the broth.  Pulse until coarsely chopped.  Transfer to soup pot. Stir in the rest of the broth and spices.  Cover and simmer until tender, 45 to 60 minutes.

     Use an emulsion blender to blend until smooth right in the pot.  Or, transfer the mixture in 3 batches to a blender to puree.  Make sure that you only fill the blender 1/2 full to allow for expansion.  Also, it's a good idea to put a kitchen towel over the lid prior to blending.

     Return all to soup pot.  Stir in the cream and butter.  Cover and heat through.  Do not boil.  Garnish with sour cream and fresh dill springs.  Serves 8. Enjoy!

Spur of the moment get together? No problem with these quick and delicious appetizers!

This happens to all of us. It's Friday afternoon, and your colleagues are talking about getting together for a drink after work. You volunteer to have everyone over, but have no thoughts for a few quick appetizers.

Not to worry! If you keep a few staples on hand, I have a couple of great ideas for quick and delicious appetizers your guests will love! No matter what the season, these appetizers work well.

I always have a jar of artichokes, on hand -- the main ingredient of this recipe. I have made it so many times, that I just keep all the ingredients around now because you never know when friends or family will drop in for a visit. Here we go:

Artichoke Cheese Bake

1 can or jar of artichokes (if you have them marinated, that's fine - it makes no difference)
1 cup grated cheese (Romano or Parmesan work well)
1 small can diced chilies
1 cup mayonnaise
1 t. garlic powder
1/2 t. sea salt
1/2 t. freshly ground pepper
(Optional - at the holidays, I like to add about 1/2 cup of crab meat. Fold it into the mixture after you have pulsed the previous ingredients in the food processor. I omit the chilies when using crab meat in order to not overpower the flavor of the crab.)

Preheat oven at 350 degrees. Butter or spray a 1 qt. casserole or baking dish. Put all the ingredients in a food processor and pulse until there are small chunks of artichokes visible, about the size of a pea.

Put into prepared baking dish and bake for about 35 minutes, or until a bit brown on top and bubbly.

This is a great dip with water crackers because they allow the flavors to really come through. I also like to use broccoli, cauliflower and red bell peppers to dip into it. Everyone always loves it, and are amazed that it's so simple to make. This one is an easy hit!

Pesto Bruschetta

1 French Bread Baguette, cut into 1/2" slices
1/3 cup pesto - any type
Roasted red peppers, thinly sliced, enough for 2 pieces on each slice of bread
1/2 cup grated or shaved parmesan cheese
Olive oil

Heat oven to 400 degrees. Brush one side of bread with a bit of oil. Put on baking sheet, oiled side up, and bake until top is barely brown, about 7 minutes. Remove from oven and cool until you can handle them.
Flip the bread slices over. Spread pesto on each slice. Top with roasted red pepper slices and cheese.

Return to the oven for another 6 minutes, or until cheese begins to melt. Serve warm.

This is a great flavor combination with traditional basil pesto, or, any other flavor you may choose. I've used a sun dried tomato based version in this recipe as well.

So, there are a couple of ideas to help you out in a pinch. Maybe you'll end up keeping these items on hand so that you can accommodate that last minute get together as well. They're homemade, quick and delicious. Your guests will love them.

These are just a couple of my "old reliables". Enjoy!

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