This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan
Archive for the ‘Easter’ Category
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.
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
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.
Make this quick and easy coffee cake for your next office meeting.
Click below for recipe:
- 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.
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…)
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
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Click below for timing chart
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
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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.