Easter Recipes
Peanut Butter Eggs
Peanut Butter Eggs
Our daughter used to make hundreds of these each spring. She bought herself a new laptop one spring, with her profits! We do not compromise on the peanut butter for these - for us, it's Jiff only.
My favorite melting chocolate were the wafers from A.C. Moore, before they went out of business. I have never liked the brand from Michaels quite as well, although they do work. Chocolate chips can be used in place of the chocolate wafers, too.
Vintage Green Bean Casserole - From The Campbells Test Kitchen
Dorcas Reilly, who worked in Campbell’s test kitchen, created the recipe in 1955. Reilly’s dish was originally called the “Green Bean Bake,” and it gained its popularity when Campbell began printing the recipe on its mushroom soup cans.
“As one of the first full-time members of Campbell’s Home Economics department, Dorcas created ‘the mother of all comfort foods’ by simply combining two things most Americans had on hand in 1955: green beans and Campbell’s Cream of Mushroom Soup.”
Libby's Pumpkin Pie - The Tried & True Vintage Classic
Brown Butter Chocolate Chip Sourdough Cookie Recipe
Sourdough discard is the portion of your sourdough starter that is removed and discarded before feeding the remaining starter. When I feed my sourdough starter, I pour the "discard" into a container I keep in the fridge. That discard can be used in so many recipes - including crackers, waffles, pancakes.. and cookies.
Fig & Pepper Bread
Basil Salt
I saw this in a facebook post, and this year I have an abundance of basil, so I thought I would try it. I love basil, it's definitely one of my favorite herbs! Suggestions for using it include:
On Eggs, on Chicken, On tomatoes, in pasta sauces, in soups, in salad dressings, in pasta salads...
Making & Canning Roasted Tomato Spaghetti Sauce
================
Pulled Pork Seasoning
I most often use this on a pork loin. Coat the entire loin in this seasoning, cook it low and slow all day, then pull it apart with forks, letting it sit in the juices so the pulled pork re-absorbs the liquid and seasonings. We often add bbq sauce to this meat when making sandwiches, or use it as is in tacos.
I typically cook a large loin like this, then package it in quart zip lock bags to freeze and use throughout the month. And when I mix up the seasoning, I tend to make enough for a quart jar full. It stores well in the pantry. To make a quart jar, take the recipe below x4 .garlic powder
chili powder
cayenne pepper
salt
ground pepper
paprika
1/2 cup brown sugar
Blackberry Clafoutis
A cross between a Puff Oven Pancake, and a crustless custard pie, with a silky smooth consistency closer to flan.
Zucchini in Peanut Sauce
Harvesting & Cooking Bok Choy - Recipes
Bok Choy in my garden. The reality, weeds and all. :-)
I should have harvested this a bit sooner - although I'm using it now and it's still fine, it's apparently better when it is younger, and smaller. This is a QUICK crop - and it likes cool weather - doing best in early spring and late fall.
Use Bok Choy in: Salads, as greens in your sandwiches, in omelets, soups, and stir frys.
Stout Stew, Colcannon Potatoes, & Soda Bread - Our Favorite St Patricks Day Dinner
I 've read that the food most eaten in Ireland on St Patrick's day is "sausage and chips [fries]". Because it's a festival day, and many families will eat out rather than cook. So while I'm making Irish Stout Stew, Colcannon Potatoes, Soda Bread, and an "Irish" potato candy that was first made in Philadelphia... those in Ireland are most likely eating sausage and french fries.
Easter Pie (Pizza Gaina)
1/4 lb slicing peperoni (sliced at the deli)
1/4 lb mortadella (bologna)
1/4 lb capicola or ham
1/4 lb genoa salami
1/4 lb prosciutto
4 hard boiled eggs
1/2 lb provolone (sharp or mild to your preference)
1 lb mozzarella cheese, fresh or regular or basket cheese if available
10 eggs, beaten
2 pk Pillsbury refrigerated pie crust (or make your own!)
THIS MAKES TWO PIES
Pepperoni
Beaten Egg
Bologna
1/4 of the mozzarella
capicola
beaten eggs
provolone
sliced hard boiled eggs
prosciutto
beaten eggs
1/4 mozzarella
salami
rest of the beaten eggs
press down gently, top with pie crust
Four Easy Ways To Make Wine Slushies - With Recipes
Wine slushies made three ways:
On the far right is a tart red wine slushy made with a local red wine and simple syrup, blended, and froze frozen. In the middle is a peach wine, mixed with frozen peaches and a cup of rum, blended, and froze. (I'd knock the rum down to half a cup next time, this one is a bit strong... ) and on the far right is red cat wine, poured into a flat container and sat in the freezer overnight. This morning I pulled a fork through it to "stir" it into a slush.