Nutter Butter Chicks

How cute are these little chicks?!  They were so yummy too!!!

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INGREDIENTS

16Nutter Butter sandwich cookies
• 12ounces yellow candy melts or 12 ounces white chocolate candy melts, with yellow food coloring (must be an oil-based coloring)
• 8orange Tic Tac mints (beak)
• black decorating gel (eyes) or icing (eyes)
• wax paper

DIRECTIONS

• Cut the Tic Tacs in half to form the chick's beak. Set aside.
• Melt the candy coating as directed on the package. I use the microwave. If using white candy melts, add enough yellow food coloring to get a bright yellow tint.
• Dip the Nutter Butter cookies in the melted candy coating, shake off the excess, then lay on the wax paper. Allow the coating to harden, about 10-20 minutes.
• Pipe eyes on each chick. Add eyebrows or eye lashes if you like -- I think it gives them more personality.
• Beak: Attach the beak using a bit of melted candy coating.

Easter Salad

I needed a whole new menu for Easter this year, so this was the perfect spring salad!!  It was SUPER YUMMY!!!  The toasted slivered almonds and goat cheese was MMMMM

Ingredients

For the Salad

• 1 cup slivered almonds
• 12 ounces mixed spring greens
• 16 ounces strawberries washed, hulled, & sliced
• 4 ounces crumbled goat cheese

For the Lemon Honey Vinaigrette

• ½ cup sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)
• 5 tablespoons freshly-squeezed lemon juice
• 2 tablespoons honey
• ¼ teaspoon sea salt plus additional to taste
• Freshly ground black pepper to taste
• 1 teaspoon poppy seeds optional

Instructions

• Adjust the rack to the center position and preheat the oven to 350°. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.
• To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.
• To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

Cheesy Scalloped Potatoes

I needed something other than cheesy potatoes to go with Easter Virgil dinner, so tried my first cheesy scalloped potatoes!!  These were AMAZE-BALLS!!  We all loved them!!  Have to make this again soon!!!

Ingredients

• 2 cups freshly grated cheddar cheese
• 1 cup freshly grated parmesan cheese
• 3 pounds Russet or Yukon Gold potatoes
• 1 tablespoon butter
• 3 cloves garlic minced
• 2 cups heavy/whipping cream
• 1 teaspoon salt
• Pepper to taste

Instructions

• Preheat your oven to 350F and move the rack to the middle position.
• Meanwhile, grate the cheeses and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
• Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
• Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
• Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
• Let the potatoes sit for 5-10 minutes prior to serving.

Notes

• Serves anywhere from 6-10 depending on serving size/what else you serve these with.
• I highly recommend using a mandoline slicer to cut the potatoes into uniform slices quickly and without hassle. I always use a protective glove with my mandoline.
• You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven (especially if your baking dish is a bit shallow).
• See blog post for more tips including how to make these ahead and step-by-step photos that show how to layer them.

Bacon Ranch Bunny Butt Cheeseball

Had friends over on Good Friday and needed something yummy and Easter-y -- THIS WAS SO GOOD!!!  Ross said it's his favorite cheese ball recipe ever!!!  Cutie little Easter bunny butt!!!  :)

Ingredients

• 3 8 oz. packages of Cream Cheese
• 1 cup of Chopped Green Onions
• ¾ cup of Crumbled Bacon
• ¾ cup Shredded Cheddar Cheese
• 1 packet of Ranch Mix
• 1 package of Shredded Mozzarella Cheese
• 3 Black Olives cut in ½ long ways
• Toothpicks optional
• Crackers for dipping

Instructions

• Start by placing your cream cheese, green onions, bacon, cheddar cheese, and ranch mix into a large mixing bowl.
• Mix until well combined. Knead into a large ball.
• Next separate into one small ball, one large ball, and two medium size cheese balls, as shown.
• Assemble your bunny butt. Two medium cheese balls for feet, and the small ball for a tail.
• Hold together with toothpicks if desired.
• Next use your black olives for "toes".
• Serve and Enjoy!

Bunny Mix

Hosted Easter Vigil with Sodahls and wanted to  do a Easter charcuterie -- found this recipe and figured I would put on there!!  It got eaten right up!!!

Serves 10

 INGREDIENTS

• ▢1 ½ Cups funfetti cake mix
• ▢1 lb white almond bark
• ▢8 cups Rice Chex
• ▢2 cups mini pretzel twists
• ▢¼ cup powdered sugar
• ▢2 cups fruit mini marshmallows
• ▢Easter Sprinkles
• ▢2 cups pastel M&Ms
• ▢2 cups Cadbury eggs

INSTRUCTIONS

• Preheat the oven to 350 degrees. Pour the funfetti cake mix onto a baking sheet lined with parchment paper. Bake in the oven for 5 minutes to kill any bacteria in the raw cake mix.
  1 1/2 Cups funfetti cake mix
• Melt the almond bark in a large microwave safe bowl in 30 second increments until melted.
  1 lb white almond bark
• Once the almond bark is melted and smooth, add in the cereal and pretzels. Gently stir to coat the pretzels and cereal with the almond bark. Be careful not to crush the rice cereal as you add it in.
  8 cups Rice Chex,2 cups mini pretzel twists
• Place the coated cereal and pretzels into a jumbo sized zipper top bag (or split it into two gallon size bags). Add the powdered sugar and cake mix into the bag with the cereal mixture (or split between the two bags) and shake gently to coat the cereal and pretzels in the powdered sugar and cake mix.
  1/4 cup powdered sugar
• Add the rest of the ingredients – marshmallows, spring sprinkles, and Easter candies like Easter M&Ms and Cadbury mini eggs – into the bags (or split between the two bags). Shake to mix the add-in ingredients throughout the white chocolate coated cereal and pretzels to finish the bunny snack mix!
  2 cups fruit mini marshmallows,Easter Sprinkles,2 cups pastel M&Ms,2 cups Cadbury eggs
• Pour the mixture into a bowl and serve!

TIPS & NOTES:

Make sure to use a bag (or bags) large enough that you have space to mix the ingredients around so they can get evenly coated. If you try to put everything into one gallon-size bag, it may fit but you won’t be able to shake it to coat. You can also try to do this in a large bowl, but the bag option is much cleaner and easier.

Store any leftovers from this Easter bunny bait recipe in an airtight container either at room temperature one week or in the refrigerator for two weeks.

Double or triple this recipe easily to make a big batch by just increasing the ingredients

Easter Charcuterie Board

 Love myself a good themed Charcuterie Board :)  We had enough apps so decided to make a dessert themed one -- this was gobbled up in seconds!!!

Stuffed Crescent Roll Carrots

How cutie are these little stuffed carrots :)  AND they are YUMMY!!!  It would be really yummy to fill with smoked egg salad and/or smoked chicken salad too!!!

Ingredients:

I can Pillsbury crescent rolls

8oz package cream cheese

1/4 cup chives, fresh

1 teaspoon lemon peel

1/4 cup parsley, fresh

16 small sprigs parsley, fresh

1/4 teaspoon salt

Foil

Cut crescent rolls into 8 strips with a cookie cutter

Wrap the strips around foil in the shape of carrot (see below)

Bake 7-9 minutes in oven and then pull foil out and let crescent rolls cool.

Mix cream cheese, chives, lemon zest, parsley, and salt in a mixing bowl.

Put into a frosting piping bag and pipe into the middle of the crescent rolls.

Then put a parsley sprig in and EAT!!

Smoked Egg Salad

Need something to do with all those hard boiled eggs -- this is perfect!!  It is SO delicious!!!!  I made this for my ladies Easter (LEaster hahaha) and it was a HUGE hit!!!  SO yummy!!  Might be the only way I'll eat egg salad from now on!!

Ingredients:
5 Smoked eggs (hardboiled and smoked - see recipe below for smoking eggs)
1/2 cup mayo or sour cream
1 stalk celery, finely diced
2 teaspoons fresh dill, finely chopped
1 teaspoon mustard powder
1 tablespoons chives, finely chopped
salt and pepper

Smoked eggs:

First hard boil eggs.  Preheat smoker to 250 degrees.

Peel hard boiled eggs.  Place eggs in smoker for about 45 minutes, or until eggs are a light golden brown.

Remove and refrigerate until cooled.

Egg Salad

Cut smoked eggs in half.  Remove yolks and mix well with sour cream and mustard powder.

Dice up egg whites and add to the creamy yolk mixture.

Stir in chives and celery and mix well.

Serve on a croissant, bread, or lettuce wraps

Notes

Keep smoked egg salad in an airtight container for up to 3 days. 

Veggie Bunny

 Um how cute is this?!  :)

I made this with spinach and artichoke dip but I think you can use anything :)

Easter dessert

You all know I'm not a baker AT ALL....but I hosted Easter and wanted a cute dessert SOOOOO check out my "garden of carrots"  :)  I didn't try it but heard it was YUMMY!!!!

Ingredients:
15 large strawberries
1 box brownie mix
1 tub chocolate frosting
Orange food coloring
1 1/2 cup white chocolate chips
18 oreos, crushed (about 1 1/2 cups)
1 Robin egg candies
1 tablespoon coconut oil
cooking spray

Make brownie mix and pour into 9x13 pan.  Bake at 350 degrees for 25 minutes.  I put parchment paper down and pour the mix on that (then I could lift it out of the pan to put on serving tray). 

After it was cool, frost brownies.  Smash oreos and sprinkle on top.

Melt white chocolate chips, stir in 1T coconut oil, and then stir in LOTS of orange food coloring!!

Put a skewer in each strawberry and dip in orange chocolate!!  Put on parchment paper and put in fridge for 15 minutes.  Then just plop those "carrots" on your cake and put robin eggs by them :)

Pea Salad

I needed a side to go with the Easter ham and wanted something new -- this was DELICIOUS and the best part; you can make it ahead of time!!!  AND it keeps for leftovers for a couple days too :)  Do it up!!!

Serves 6-8 

Ingredients:

• 1 – 750 g bag frozen peas (thawed (see notes))
• 1 lb bacon (cooked and chopped)
• 2 tbsp finely chopped red onion
• 1 cup small cubed cheddar cheese

DRESSING

• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 2 tsp milk

1. In a salad bowl toss together the thawed peas, onion, cheese and bacon.  (See notes)
2. In a separate bowl, blend together the ingredients for the dressing: the mayonnaise, sour cream and milk.  I like to use a hand blender for this step.
3. Add the dressing to the peas and mix well.
4. You can serve this salad right away, or it can rest in the fridge until you are ready to serve it, for up to 1 or 2 days.  This salad actually gets better after it has rested.

notes

You can thaw the peas in the fridge overnight if you wish to serve the salad right away.  OR you can toss the salad with frozen peas if you are planning to serve the salad a few hours later.