Bob Crisp/The Daily Home
It’s beginning to feel a lot like… Easter? B-r-r-r – instead of a pretty Easter dress and hat, it feels like overcoats and gloves this morning!
Oh well, Mickey Ferguson says it’s going to be warmer by Sunday, and I always rely on Mickey when it comes to weather!
Sunday is Easter and, as usual, we always expect family to visit. I always hope I can hide a few eggs and someone will bring some of our little ones to hunt them and eat cupcakes and chocolate bunnies.
I tried to find some good side dishes this week that go well with the Easter ham, and I also looked for some that could be made in advance, leaving the cook to join the day’s festivities.
The Crock Pot Macaroni and Cheese just seems to really fill that need. It’s delicious, and the recipe makes a lot! Good news for the children! Also, it can be mixed the day before and plugged in early Sunday morning.
The Broccoli Salad can be prepared ahead of time. I measure out everything, put the ingredients in separate plastic bags and store them in the refrigerator. The chopped broccoli goes in one bag, raisins in another, etc.
I mix up the dressing, adding the chopped onion to those ingredients and store that separately – mixing all the ingredients together just before serving time. There are a lot of different recipes for broccoli salad, but this one I claim as “classic!”
These miniature rolls are “out-of-this-world!” The recipe is in the cookbook, “Recipes from the Heart,” which was written by staff members of CardioVascular Associates. The recipe was submitted by a cardiologist, and he named them “Call the Cardiologist Biscuits.” It is recommended that these be served only on Easter and Christmas!
There’s nothing on the table that says Easter like cupcakes decorated with jelly beans, Robin’s Eggs, fresh pansies or tiny silk flowers. The “eggs” are nestled in coconut tinted green with food coloring. A few tiny silk flowers can be snipped from various arrangements, or bought at Walmart.
CROCK POT MAC and CHEESE
8 ounces elbow macaroni,
(cooked and drained)
16 ounces med. sharp shredded Cheddar cheese
(reserve 1 cup)
1 (12 ounce) can evaporated milk
1 & ½ cups sweet milk
2 eggs, beaten
1 teaspoon salt
½ teaspoon black pepper
Spray Crock Pot with cooking spray. Add cooked and drained macaroni to crock pot. Add all other ingredients, except reserved cheese, and stir well. Cover and cook on LOW for 2 & ½ to 3 hours, or until mixture is firm. Cover top with reserved cheese and turn off Crock Pot.
2 heads (1 bunch) broccoli
1 cup raisins
1 cup sunflower seeds
1 small onion, chopped
½ cup bacon bits
1 cup mayonnaise
½ cup sugar
3 tablespoons cider vinegar
Peel small stems on broccoli and chop heads and stems fine. Mix with sunflower seeds, raisins and bacon bits. In a medium bowl, mix chopped onion, mayonnaise, sugar and vinegar. Just before serving, pour dressing on broccoli mixture and stir well.
“CALL THE CARDIOLOGIST” BISCUITS
2 cups self-rising flour
8 ounces sour cream
2 sticks butter, softened
Blend butter and sour cream until smooth. Add flour and mix. Place into miniature muffin tins by the large teaspoonful. Bake at 350 degrees until lightly brown. (Not heart healthy, but delicious!)
Have a good holiday weekend, and my wish for you today is that you enjoy this Easter, celebrating the true meaning of the holiday – our “Risen Christ!”