Asparagus, Egg, and Bacon Salad

 Well, it is my husband's birthday weekend and we have been trying to make the most of it!  Date night on Friday, out to dinner with the fam last night, cooking some steak for Sunday dinner, and doing the cake thing as well as gifts :)  He wanted steak and crawfish for dinner, and left the side dish up to me.  I saw this recipe this week and really wanted to give it a try!  So easy, so good, so very Springtime.  This would be great next to your easter ham or leg of lamb (or whatever your family likes).  Enjoy!

Asparagus, Egg, and Bacon Salad

1 large hard boiled egg, peeled and sliced

1 2/3 cups chopped asparagus

2 slices cooked and crumbled center cut bacon

1/2 tsp Dijon mustard

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch salt and pepper, to taste

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Recipe Source:  Skinny Taste

Avocado Egg Salad

Do you still have a few hard-boiled eggs you are trying to get rid of?  I came across this recently and thought it sounded great...and it was!!!

Avocados take this egg salad to a whole new level! This was a yummy twist on an old favorite.  

Avocado Egg Salad

2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (we use Chobani)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
(a couple slices of cooked bacon would also be awesome on this!)

In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.

Recipe Source:  Two Peas and Their Pod

Carrot Cake Balls

Do you have your Easter menu complete?  I haven't even started!!  I guess I better get on that ;)  This past week I did make a treat that would be fitting for any Easter weekend celebration.  It's an itty bitty bite of a holiday favorite, so you don't have to feel quite as guilty about eating these.  Enjoy!

Carrot Cake Cake Balls

1 box carrot cake mix
3/4-1 tub vanilla or cream cheese frosting
1 pkg. white Candyquik
Toppings (chopped nuts, coconut, etc)

Bake cake as directed and let cool.  Crumble cake and mix in frosting until desired consistency.  Using a cookie scoop, measure out balls and roll into round balls.  Place on a cookie sheet covered with wax paper and freeze for a few hours.

Melt Candyquick as directed.  Using 2 forks, dip each ball into the melted chocolate and let the excess drip off.  Place on wax/parchment paper.  After every 2 or 3 balls, place toppings on top before it hardens.  Once set, ENJOY!

Cadbury Mini Egg Blondies

I am so thrilled with all of the fun holidays coming up.  There are treats out there that have been making me DROOL!  These were right up there, and I'm hoping to pass them along to more of you because they ROCK!!  They are super moist and stay that way for more than just a day or two.  And did I mention they contain the best Easter candy out there?!  

Bake up a pan of these and take some to your neighbors, your family parties, and your Easter celebrations...everyone will thank you!  

Cadbury Mini Egg Blondies

1 C. Butter, Softened
3 C. Brown Sugar
4 Eggs
3 C. Flour
2 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Salt
1 bag Cadbury Mini Eggs 

Mix all ingredients except Cadbury Mini Eggs.

Spread in a 10×15 jelly roll pan.

Sprinkle Cadbury Mini Eggs on top. These will sink into the dough as they bake. If you want them on top so you can see them I would wait out the bars are done baking and press them on immediately after taking them out of the oven for a pretty presentation!

Bake 25-30 minutes at 350 degrees. The middle takes a while to set and stays a bit gooey, but that's alright with me, it's my fav :)  I put another pan underneath, because a little bit cooked right over the edge...oops ;)

Recipe Source:  Julie's Eats and Sweets

What is your favorite Easter treat?

Sugar Cookie Bars

I feel like I've fallen off the blogging planet for a while.  To be honest, I just needed a little break!  We've been eating frozen meals and older meals that I've made tons of times.  But I'm back now ;)

Alright, I couldn't get through this week without sharing one more Valentine treat!  This one is perfect for the holiday and I thought they would be fabulous for St. Patty's Day coming up as well as Easter, just by switching up frosting colors and sprinkles.  

These are as soft delicious as any sugar cookie you've ever had, but a million times easier!  No rolling, no cutting...you're gonna love them :)

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Recipe Source:  Real Mom Kitchen

britni

Classic Deviled Eggs

• Gotta love an old classic.  I don't know why I never think to make deviled eggs any other time of the year but Easter time, but I should try making these yummy things a few time a year!  There are so many different varieties I ran into while searching for a recipe...southwest, bacon and cheddar, cream cheese filled...all sounded great!

I made these as a request by my hubby, and he approved :)  I definitely ate more than my share.  Better get back to that diet tomorrow...

• Classic Deviled Eggs
• 
  
• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Source: Food Network

Bunny Bait

 Say hello to Easter snacking at its finest!  There is something about combining sweet and salty ingredients that is just phenomenal.  This fits the bill if you are sweet/salty kind of guy/gal.  It is a fun recipe and can easily be switched up to create a fun snack for any holiday.  We'll call this one bunny bait.  

Bunny Bait


1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton (or almond bark, or white chocolate candy coating)
1 1/3 cups pretzel squares, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
Multicolored Sprinkles, about 1/4 - 1/3 of a 2 oz. container

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions.  Remove any unpopped popcorn kernels.  Toss in broken pretzel pieces and M&Ms.  

Melt Vanilla Candy Melts in a microwave safe bowl on HIGH power in 30 second intervals, stirring after each interval until melted and smooth.  Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.  Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).  Pour mixture into a single layer onto wax paper.  Sprinkle entire mixture evenly with sprinkles before vanilla chips set.  Allow to cool and harden, then gently break into pieces and store in an airtight container. 

Recipe Source: Cooking Classy

Try some variations....

Valentines....Cupid Crunch

Switch out he pastel M&Ms for red, white, and pink ones.  Or take out the M&Ms altogether and put in conversation hearts.  Use red and white sprinkles. Another thing that would be good is to put in some gummy cinnamon hearts AFTER the chocolate has set.

Christmas...Rudolph Crunch

Use red and green M&Ms.  Add in some broken up pieces of peppermint candycanes.  Or using some Oreos that have green or red centers would be cute, too.  Use red and green sprinkles.

St. Patty's...Leprechaun Lure

Switch out the M&Ms for green and yellow ones.  Use green and yellow sprinkles.  Breaking up a few Oreos that have green centers would be cute, too. 

4th of July...Patriotic Crunch

Use 6 oz red M&Ms and 6 oz blue M&Ms (available at craft stores)
Use multicolored red, blue and white sprinkles mix
Optional - sprinkle with red Poprocks candy once chocolate has almost set (so they don't just dissolve)

Halloween...Monster Bait

Use the brown and orange M&Ms.  Use orange centered Oreos, broken up.  Use black and orange sprinkles.

Thanksgiving...Gobble Crunch
Use 12 oz. Reese's Pieces in place of M&Ms
Use brown, yellow, orange, red sprinkles

Hope you all have a wonderful Easter with your families!

Egg Salad BLT

I've begun to start thinking about Easter, and yummy hardboiled eggs :)  I am hoping to find some new yummy ways to use up those Easter eggs after the kids have colored them.  I am thinking yummy salads, deviled eggs, and have found a few that sound strange, but may try them anyhow.  Here's my first one for the season ;)

This turned out really yummy and me and my hubby both liked them (we left out the tomato, because we both think they are yucky..so technically we had a BL sandwich!). Enjoy.

  

Egg Salad BLT

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bites

Easter Morning Rolls

Easter time!  I've decided to start a new tradition and make these rolls for Easter morning, they are so fun and yummy!  I found about 5 recipes for this recipe, so here's a compilation of a few.  I love the symbolism these rolls have...maybe one day my kids will be old enough to get it :)  You take Jesus (marshmallow), anointing him in oils (butter) and incense (cinnamon and sugar) and wrapping Him in his shroud (crescent roll) and then placing him in His tomb (the oven)...this version may be better for an older child though. 


Easter Morning Rolls


1 package frozen bread or roll dough, thawed (or homemade rolldough)   *Next time I will try refrigerated crescent rolls or biscuits to make this even easier! And adjust cooking times accordingly :)*


6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted


Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Roll marshmallow in butter, then in cinnamon sugar mix.  Place marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter.  Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)