Happy Saturday to You!

It’s a gorgeous ‘in the 6o’s’ day today – sun is shining, lots of trees, bushes & flowers blooming, beautiful blue sky & fluffy white clouds – Thank You, Lord for such a beautious day!  Just got back from helping with the food prep for tomorrow’s Easter Breakfast & church service; it was an old axiom at work: “Many hands make light work” – there were about 9 of us, all totaled with 4 of us doing the food part, the others decorating the gym. Three hours later we were all done – I can’t even begin to tell you how many pineapples, canteloupe and strawberries we washed, cut & skewered but they all look beautiful. One of our ladies really has a ‘knack’ for arranging skewered fruits and the trays look gorgeous and appealing! She saves the spikey tops of the pineapple and puts that in the center of the tray then radiates the skewers around that – very pretty presentation! After our prep work we all went out to lunch! Had a very nice Turkey & cheese melt (sliced turkey, melted Cheddar cheese & grilled onions on toasted Rye bread – YUM!). Great time, great company – great fun. Tomorrow we will all gather again at 7 a.m. to begin the actual food cooking: one of the ladies today must have gone through at least 10 dozen eggs – cracking them all into a big plastic vat to be scrambled tomorrow morning (my husband will be one of two ‘egg scramblers’ – that’s his speciality). Got home from choir practice last night after the Good Friday service at 9:30 p.m. – long night. Tomorrow it’s arrive at 7 a.m., help with food prep, grab a bite to eat ‘on the run’, then report to the choir room at 9:30 to practice before the 10 a.m. service. I guarantee you – I will be ONE TIRED PUPPY when I go home! I really enjoy doing the work, and equally enjoy crashing in my recliner when it’s all over!  (Still have to remember to assemble the Easter baskets for my sons before I go to bed tonight – I remember last year I forgot and didn’t get it done until after I came home – really almost too tired to think, let alone remember who gets what in their baskets! One son likes peanut butter, the others don’t – one likes black jelly beans & ‘peeps’, the others don’t, etc.

So, after all that food discussion, how are you coming with your Easter dinner plans? There is a plethora of great-sounding recipes and I’m having trouble choosing just the right ones to post for you!  Hopefully maybe one of these might help in your preparations:

=================

Twinkie Cake

1 box Twinkies
4 bananas, peeled & sliced
1 (20 oz) can crushed pineapple,
drained well
1 (3 oz) box instant vanilla
pudding
2 C. cold milk
1 (8 oz) tub Cool Whip,
thawed
maraschino cherries &
chopped nuts, for topping

Remove Twinkies from wrappers;
you will use about 7 Twinkies.
Slice Twinkies lengthwise, in
half & place (cream side up)
in 9 x 13 pan. Layer sliced
bananas on top of Twinkies.
Spread crushed pineapple on top.
In a bowl, combine instant
pudding mix with 2 C. cold milk;
whisk together until combined –
allow it to thicken slightly
(3-5 minutes). You want it to
be a little thickened but still
pourable; pour over pineapple
layer (spread out evenly.)
Spread Cool Whip over pudding
layer. (optional: drain a few
maraschino cherries on a paper
towel. Sprinkle chopped nuts
on top of cake and top with
several cherries. Cover &
store cake in fridge; let
cake set about an hour before
serving, to meld the flavors.
(recipe: Sandy-Marys Recipe
Exchange)
———————

Best Carrot Cake Ever 
 
2 C. sugar 
1 1/4 C. oil 
4 large eggs 
2 C. flour 
2 tsp. baking soda 
1 T. cinnamon 
1 tsp. salt 
3 C. grated carrots 
1 C. chopped walnuts 

Frosting:  
12 oz. powdered sugar  
6 oz. cream cheese, room 
temp. 
1 tsp. vanilla 
2 T. butter 
2 T. milk 

Preheat oven 350 degrees F. 
In large bowl, beat sugar & 
oil; add eggs, beat well. 
Sift together flour, soda, 
cinnamon & salt into egg 
mixture; mix well. Fold in 
carrots & nuts. Pour batter 
into greased 9 x 13 pan; 
Bake 45 minutes. Allow 
cake to cool before frosting. 
 Frosting:  
Beat together powdered sugar, 
cream cheese, vanilla, butter 
& milk to creamy consistency; 
spread on cooled cake. 
(recipe: Jane-justapinch.com) 
--------------------
Easy French Onion Quiche

3/4 C. shredded Cheddar cheese
3/4 C. shredded mozzarella
1 (2.8 oz) container French-fried
onions
1 C. milk
2 eggs
1/2 C. Bisquick

Preheat oven 400 degrees F.
Grease a 9 in. pie plate. Arrange
both cheeses in pie plate; top 
with onions. In blender, combine
milk, eggs & Bisquick. Pour
mixture over onions. Bake 35
minutes or until knife inserted
in center comes out clean.
(recipe: Peg-Marys Recipe
Exchange)
----------------------
Sweet Potato Balls

3 eggs
1/2 tsp. salt
1/2 tsp. ground cinnamon*
2 1/2 lb. sweet potatoes
(about 5) cooked, peeled &
mashed
3 C. fresh bread crumbs, divided
1 C. shredded mozzarella cheese
1/4 C. baking powder
3 C. oil

Beat eggs, salt & cinnamon in
shallow bowl with whisk until 
well blended. Mix potatoes,
1 C. bread crumbs, cheese &
baking powder until well 
blended. Shape into 24 
(1 1/2 inch) balls. Dip in
egg mixture, then roll in
remaining bread crumbs until
evenly coated. Heat oil in 
large saucepan on medium-high
heat. Carefully add potato
balls in batches; cook 3
minutes or until golden brown.
Remove to paper towels; drain.
Serve warm. Makes 24 balls.

*for spicier flavor, substitute
chili powder for cinnamon
(recipe: kraft foods) 
---------------------
Waldorf Salad Platter

3 apples, chopped
1 C. seedless red grape
halves
1 C. miniature marshmallows
2 stalks celery, sliced
1/2 C. walnut halves, toasted
2/3 C. coleslaw dressing,
divided
4 C. shredded lettuce

Combine fruit, marshmallows,
celery & nuts in a large bowl.
Add 1/3 C. dressing; toss
lightly. Cover platter with
lettuce; top with fruit
mixture. Drizzle top with
remaining dressing.
Serves 6
(recipe: Kraft foods)
----------------
Fried Cabbage

1/4 lb. bacon
1 head cabbage, coarsely chopped
1/4 C. (1/2 stick) butter
1 tsp. salt
1/4 tsp. black pepper

In large pot, cook bacon over
medium-high heat until crisp.
Remove bacon from pot & crumble;
set aside. Add remaining ingredients
to pot; reduce heat to low, cover &
cook 30-35 minutes or until cabbage
is tender, stirring frequently. 
Sprinkle with crumbled bacon, toss
& serve.
(recipe: Sandy-Marys Recipe
Exchange)
-------------------
Creamy Parmesan Broccoli

1 (14 oz) pkg. frozen broccoli
florets
2 T. olive oil
3/4 C. grated Parmesan cheese
1/2 C. chopped green onions
1/2 C. sour cream
1/4 C. mayonnaise or salad
dressing
2 T. milk
1/8 tsp. pepper
1/4 C. pine nuts or chopped
walnuts, toasted*

Preheat oven 350 degrees F.
Cook broccoli accordg to pkg
directions; drain. Place
in ungreased 12 x 8 (2 quart)
baking or casserole dish;
drizzle with oil. Sprinkle
with 1/4 C. cheese; toss to
coat. In medium bowl, combine
remaining 1/2 C. cheese and
remaining ingredients except
nuts; mix well. Spoon over
broccoli. Bake 18-20 minutes 
or until sauce begins to
bubble & brown. Sprinkle top
with nuts. Serves 5
(recipe: Moms2Moms)
-------------------
Basil Carrots

2 T. butter
6 medium carrots, thinly sliced
diagonally
1/4 tsp. salt (optional)
1 T. dried or 3 T. fresh basil
dash of lemon juice

Melt butter in heavy skillet;
add other ingredients. Cover &
simmer gently 10-12 minutes or
until carrots are crisp-tender.
Sprinkle with lemon juice; cook
another 30 seconds to meld flavors.
Serves 6.
(recipe: Moms2Moms)
----------------------
Asparagus Casserole
(side dish)

2 C. fresh asparagus, cut 
into 2 inch lengths
1 can cream of mushroom soup
4 oz. mushrooms, sliced
2 C. grated Cheddar cheese,
divided
1 can or 3 oz. French fried
onions

Preheat oven 350 degrees F.
Butter a casserole dish; place
a layer of asparagus on bottom, 
then add soup. Add mushrooms
and half the cheese. Add
second layer of asparagus and
end with a layer of cheese. 
Bake 30 minutes or until
bubbly. Sprinkle fried onions
on top; return to oven 5
minutes more.
(recipe: Moms2Moms)
--------------------
Double Olive Antipasto Salad

2 T. extra virgin olive oil
2 t. balsamic vinegar
1 garlic clove, minced
1/4 tsp. ground black pepper
3 oz. smoked mozzarella or
gouda cheese, diced (3/4 C.)
2 oz. Genoa salami, diced
1/2 C. manzanilla olives, stuffed
with pimiento, halved crosswise
1/2 C. black ripe pitted olives,
halved crosswise
1/3 C. drained hot or mild
giardiniera (pickled vegetables)
or diced cherry peppers
1/2 C. garlic croutons
4 C. fresh baby spinach leaves

In large bowl, combine oil, vinegar,
garlic & pepper; mix well. Add
cheese, salami, both olives & 
giardiniera; toss to coat; cover.
Chill at least half hour or up to
8 hours. Before serving: add croutons
to olive mixture, tossing to coat.
Arrange spinach leaves onto serving
plates; top with salad. Makes 4
side-dish servings or 2 main dish
salads.
(recipe: Sandy-Marys' Recipe Exchange)
--------------------
Punch Bowl Cake

1 box yellow cake mix
2 (3.5 oz) pkgs inst. vanilla
pudding mix 
1 (20 oz.) can crushed 
pineapple, drained
6 medium bananas, sliced
2 pints strawberries 
(crush 1 pint, slice 1,
mix both together)
1 (24 oz) cont. Cool Whip
(thawed)

Prepare pudding mix according
to pkg. directions, refrigerate.
Prepare cake in 2 9" round
pans according to pkg. directions.
When baked & cooled, place 1 layer
of cake in bottom of a punch
bowl. Add half of pudding mix,
spread out, then add half
pineapple, 3 sliced bananas,
half of strawberries & half
Cool Whip (spreading each
ingredient out to cover
cake layer). Place next
cake layer & repeat.
Sprinkle strawberry juice on
top for color.
(recipe: Sandy-Marys Recipe
Exchange)
===================
There you have it - all the current recipes I've
gleaned from other sites, that I think, somehow,
might fit into an Easter Dinner.
Remember to take a little time out to relax and
enjoy your life (even if it's only a few
minutes - YOU'RE WORTH IT!). The Lord has
made such a wondrous world for us to enjoy-
to bring out another old expression: 
"Take time to smell the roses" (or at least
look at the flowers in bloom!) Enjoy your
day!
Hugs;
Pammie
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Published in: on April 7, 2012 at 3:23 pm  Comments (1)  
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One CommentLeave a comment

  1. Wow! That’s a long menu… loved it though.Happy Easter!


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