Category: Easter

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One Misty, Moisty, Morning

Look what we found in the backyard early in the morning!

Mr. Mallard and his wife –she’s hiding behind him. the perfect Easter week visitors.

They padded around in the squishy grass chomping on whatever they could find for about 2 hours. The picture is really tiny but I didn’t dare get closer.  The pair were really beautiful to watch, especially to think that they’re wild creatures that just flew in from somewhere else…maybe some faraway land, like…Lithuania. sigh…

Ok, maybe they came from down the street at Utah Lake, but it’s fun to think about.

I love that they choose our yard for a rest stop.

Come back soon guys. You’re welcome to eat our bugs anytime!

And I don’t say that to just anyone!

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Egg Toast Cups

In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.

Egg Toast Cups

Ingredients:

Bread

Eggs

Cheese

Ham or sausage or bacon or NOT

Whatever else you put in scrambled eggs

Butter

Lightly butter each slice of bread and cut off the crusts.

Hold the bread–as shown–over a muffing tin.

Pinch slightly and press the bread down into the muffing cup.

Toast in the oven at 350 for about 15 minutes–until browned.

Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.

Have a good weekend and I promise—no more food for a while. We’re about to burst over here!

Week 4  Food Storage Prompt

100 count Multiple Vitamins

Egg Toast Cups
 
Print
:
Ingredients
  • Bread
  • Eggs
  • Cheese
  • Ham or sausage or bacon or NOT
  • Whatever else you put in scrambled eggs
  • Butter
Instructions
  1. Lightly butter each slice of bread and cut off the crusts.
  2. Hold the bread--as shown--over a muffing tin.
  3. Pinch slightly and press the bread down into the muffing cup.
  4. Toast in the oven at 350 for about 15 minutes--until browned.
  5. Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don't spill whenever you take a bite.
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Cinnamon Pullaparts

Need something quick and easy for Easter morning breakfast? This is a good easy sweetbread that they kids can even help you make.That is if your not squeamish about the mixture of dough, butter, cinnamon sugar and little people.

One word of advice though…do eat some of the hard boiled eggs first, or you’ll never leave room. This little thing is mighty tasty, and once you start…it will be hard to stop!

Ingredients

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup  granulated sugar
1 Tbsp. ground cinnamon
1/2 cup  (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup  powdered sugar
1 to 2 Tbsp. milk

HEAT oven to 350°F.

CUT each biscuit into quarters.

MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.

PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.

BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Feed it to the baby birds.

Original recipe found at the Kraft Kitchen

Cinnamon Pullaparts
 
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Ingredients
  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • ¾ cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • ½ cup butter or margarine, melted
  • 4 oz. PHILADELPHIA Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 to 2 Tbsp. milk
  • HEAT oven to 350°F.
  • CUT each biscuit into quarters.
  • MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  • PLACE ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
  • BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Instructions
  1. cans (7.5 oz. each) refrigerated buttermilk biscuits
  2. /4 cup granulated sugar
  3. Tbsp. ground cinnamon
  4. /2 cup (1 stick) butter or margarine, melted
  5. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  6. /2 cup powdered sugar
  7. to 2 Tbsp. milk
  8. HEAT oven to 350°F.
  9. CUT each biscuit into quarters.
  10. MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  11. Place ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat.
  12. Sprinkle with any remaining cinnamon-sugar.
  13. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
  14. Cool in pan 5 min.; invert onto serving plate.
  15. Remove pan.
  16. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.
  17. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended.
  18. Blend in enough of the remaining milk until glaze is of desired consistency.
  19. Drizzle over warm bread.

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The Chicken or the Egg?

Well, I found an Easter craft that wasn’t tired and lame and best of all–didn’t frighten me. It’s first in line at the Crafty Crow site. In fact, I found quite a few really cute projects. Pretty clever dudes over there gathering up a raft of ideas so you can find them all in one place.

Here is my attempt at the pop open felt egg with the teeny tiny chick inside.

All you really need is a few felt scraps and different colors of embroidery floss. They are quite tiny so it went together fast. (I made most of this at a track meet) How tiny are they–you ask? The pattern for the birdy is the top of a spool of thread. That’s how tiny.

Sweet little pocket treasure for your Easter chicklets–that whip together in a flash.

Go there–you can do it.

Oh, and in answer to the age-old question: Which came first–the chicken or the egg?

The egg.

Now you know.

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Peanut Butter Weebles

Please, now before you say–“What the heck is an Peanut Butter Weeble?’ I’ll confess. I made it up.

But hear me out…

My intentions were good. Honestly. I found a wonderful sounding Peanut Butter Egg recipe. I made it and rolled eggs for about 400 years. Ok, ok…about an hour.

It felt longer.

Anyway, I put them in the fridge to set and then read the dreaded words

“dip in melted chocolate.”

I tried to remain calm.

You need to understand that some things just don’t work out all that well for a few of us. “Dip in melted chocolate” is one of those “things” for me.

Without sharing the gory and often humiliating details–let me just say, my history with chocolate dipping isn’t good.

Oh, my father–the professional CHEF could do it magnificently.

My sister can make her own dipped marshmallows—beautifully.

My daughters, I’m certain could pull it off without blinking.

But me…

truth is, I’m a melted chocolate, “why does it always fall into the pot” flunky. Ever seen “Fail Blog?” It’s sad to watch.

So, in the interest of being an Easter candy team player and trying my best to look like I did all this on purpose, I decided to use a new approach to dipping that I prefer to call plopping. Oh, it’s new.

My original hope was that the chocolate would just gracefully glide over the pb eggs and no one would be the wiser.

But alas…

As I said, dipping chocolate and I are not exactly on speaking terms.

Being a trooper, however–I forged ahead and when I glanced back at my ridiculous work, all those little eggs began to look like a tiny army of silly men with very bad toupees.

I’m afraid the next, very natural step,

could

not

be

helped.

Sorry about the blurriness…we were laughing.

You are welcome to call yours anything you like. Even something as civilized as Chocolate Peanut Butter Easter Eggs will be fine.

But for me and mine–we know a Weeble when we see one.

Chocolate Peanut Butter Easter Eggs

Ingredients:

1/4 lb. butter

8 oz. cream cheese

1/2 t. salt

1- 1/2 tsp. vanilla

1- 1/2 cup peanut butter

4 cups powdered sugar

Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs and dip in melted chocolate…

…unless you can think of something more fun to do with them.  hee hee

Peanut Butter Weebles
 
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Ingredients
  • ¼ lb. butter
  • 8 oz. cream cheese
  • ½ t. salt
  • 1- ½ tsp. vanilla
  • 1- ½ cup peanut butter
  • 4 cups powdered sugar
Instructions
  1. Soften and mix cream cheese and butter.
  2. Add remaining ingredients and chill for 2 hours.
  3. Form into eggs and dip in melted chocolate.