Archive for the ‘Easter’ Category

Classic Tiramisu

April 5, 2012

This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan

Click on photo for recipe


Perfect Scrambled Eggs

July 20, 2011

Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!

How to make Eggs Benedict for Mother’s Day

May 8, 2011

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise.

Click on Photo For recipe


What to do with your leftover Easter Candy = Peeps?

April 25, 2011

Since Easter is now over, I am now way overstocked on my Peeps supply. So what can i do with all these Peeps

I love me some Peeps! Do you love Peeps, too?

I’ve gathered a few peep-a-liscious ideas in case you’d like to impress your peeps with your Peep skills .

Click below to learn more


Cherry Cheese Coffeecake Bites

April 23, 2011

This is one of my favorite recipes. I first made it years ago and i still get requests for it today. It is perfect for your holiday dessert table or for that special Brunch. It is so easy to make that your kids can make it for you for Mother’s day too! Just add fresh Blueberries for a 4th of July treat!
click on photo for recipe (more…)

Scalloped Potatoes

April 22, 2011

These tasty scalloped potatoes are creamy and delicious with onions and seasonings.

Holiday Strata

April 21, 2011

This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.

Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.

click on photo for recipe


Chocolate covered Oreos

April 17, 2011

Just in time for Spring

order your cookies now

Only $3 for 4 cookies 

Select white, dark or milk chocolate ( or combination)

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Greek Quiche

October 16, 2010

Enjoy this savory Mediterranean styled  Tart filled with Feta, Olives & Sun Dried Tomatoes

click on photo for recipe


Quiche Lorraine

October 15, 2010

You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

Broccoli, Ham & Cheese Quiche

October 14, 2010

Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!

click on photo for recipe



April 12, 2010

Make this quick and easy coffee cake for your next office meeting.


Click below for recipe:


How to become an Hard Boiled Eggs-pert

April 5, 2010


  • 1/2 dozen Eggs ( Not fresh*)
  • Cold Water
  • 1 Tbls Vinegar
  • 1 tsp Salt


1 *Choose eggs that are several days old,  buy your eggs 5 days in advance. Fresh eggs will be difficult to peel. If you have some eggs that are difficult to peel, refrigerate for a few days then they will be easy to peel.

2 Put the eggs in a single layer in a saucepan, covered by TWO  inches of cold water. Starting with cold water will help keep them from cracking. Add the vinegar and salt. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, turn off the heat but do not remove the pan from the heated burner. Let simmer uncovered for one minute.

4 After a minute, cover, and let sit for 10-12 minutes.

5 Strain out the HOT water from the pan, put the pan into your sink and overfill the pan with cold water until the eggs cool down a bit. Once cooled, strain the water from the eggs.

6.  Refrigerate the cooked eggs in a covered container. Consume within 5 days.

Delicious Deviled Easter Eggs

April 4, 2010

A great way to serve (and get rid of)  all those eggs after the kids find them as a before Easter Dinner appetizer

Click below for recipe (more…)


April 4, 2010

The budding trees, the new flowers, and birds that sweetly sing,
whisper to me that it’s Easter. As you cook your ham and prepare for your special dinner, I want to thank you for all the support during the past year.

Here is wishing my warmth for you on Easter and always!

Happy Easter


How to cook and carve a ham

April 2, 2010

Click here to try my California Orange Glazed Ham Recipe

Click here for a baked Ham timing chart

Click here to view today’s blog postings for more tips and recipes

How long do I bake a ham in the oven?

April 2, 2010

Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below

Click here to try my California Orange Glazed Ham Recipe

Click here to view today’s blog postings for more tips and recipes

Click here to watch the video

Click below for timing chart


Easter Bird’s Nests

March 31, 2010

I can’t believe Easter is just four days from today! If you’re like me and don’t enough time here’s a quick and easy candy treat

Click below for recipe (more…)


November 9, 2009

Kitchen Tip of the Day = How to use a Microwave Rice Cooker

1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.

2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.

3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.

4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.

5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.