Easter Must-Have From The Dairy

 Since I began blogging, almost 12 years ago, I have been blessed to work with countless companies and organizations. One on that list that brings me the most pride is most definitely Indiana Dairy Farmers. 

Years ago I did a monthly post for them and through that I got to know one very special local dairy farm run by the Kuehnert family. 

 

The Kuehnert Dairy Farm is celebrating 125 years of "bottling memories" (their words, not mine) and I am so incredibly proud to know this family and the work they do on the farm is amazing. The 5th generation is carrying on the family tradition and there are some big things happening on the farm!

Every fall the Kuehnerts open their 1200-acre farm up to the public for their annual Fall Festival, and I can tell you it is some of the best fun you will have in a corn maze, plus so much more! Both of my boys have enjoyed it and our little guy can NOT wait to go back this year! It will run from September 15-October 29, 2023 and I can tell you it is already on our calendar!

In 2023 the Kuehnert Milk House will be opening! This on-farm store will be offering the freshest milk and dairy products around; and I can NOT wait!

So when my friend Sarah posted the Kuehnert family macaroni and cheese recipe, I asked her if I could share it with my readers. It was an extra cheesy, custard style old fashioned mac and cheese, unlike any other I've ever made, and I told her it would be perfect for an Easter side dish! 

This macaroni and cheese has not one, not two, but THREE cheeses for extra ooey gooey factor. My boys gobbled this down and asked for more.

 

I know so many families include a great mac and cheese on their Easter menu, and this one would be so tasty with that big glazed ham. But honestly, it's easy enough for any night of the week too! 

 

If you are in my area, I hope you will check out the Kuehnert Dairy site, maybe schedule a tour with a school class, plan a trip to the fall festival and visit the milk house when it opens. This is a great family doing great things for our community. We *heart* our dairy farmers!

 

What Kind Of Cheese To Use 

This recipe calls for three different cheeses, and it is a great way to use up whatever you have in the fridge. I used cheddar, cheddar jack and mozzarella for an extra smooth flavor. 

Do I Have To Boil The Macaroni First

Yes, for this recipe the elbows have to be cooked to just al dente before baked. If you're looking for a no-boil recipe, I have one of those too, just scroll down to the end of the page!

Should I Shred My Own Cheese

When it comes to shredded cheese in a bag, people have strong opinions. If I am making a homemade cheese sauce I always shred my own, but for a recipe like this, I don't have any issues using pre-shredded.

Can I Use Milk In Place Of Evaporated Milk

The simple answer is no. Evaporated milk has a thicker texture than regular and therefore can't be swapped same for same. If you need to substitute it, try 3/4 cup whole milk mixed with 1/4 cup half-and-half. This recipe actually uses both evaporated and regular, and both are needed for the best texture.

Best Tips

Make sure to not overcook the macaroni. You want a little bite left (al dente) so it can finish cooking in the oven.

Don't try to use all regular milk. The evaporated milk really helps to make this extra creamy.

Use any combo of cheeses you like, that add up to 6 cups total. 

This is great frozen too. Bake, cool and cut into individual portions to reheat later.  

You can also prepare this in the Crock Pot. Mix all ingredients except 1/2 cup cheese and paprika in a greased Crock Pot. Add cheese and paprika. Cook on low for 3 hours.

 Baked Three-Cheese Macaroni

8 oz. elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded cheddar-jack cheese

2 cups shredded mozzarella cheese

1 (12 oz.) can evaporate milk

1 1/2 cups milk

1/4 cup butter, melted

2 eggs, beaten

Salt and Pepper

Dash of paprika

Fresh parsley, for garnish

Preheat oven to 350. Cook macaroni to al dente and drain well. In a large bowl combine pasta with all other ingredients. Stir well. Transfer to a greased 9x13 baking dish. Cook for 50 minutes until set. Garnish with fresh parsley if desired. Allow to cool for 5 minutes before serving.

Shared at Weekend Potluck

 

More Mac and Cheese Recipes To Try

Sheet Pan Macaroni and Cheese

No-Boil Baked Macaroni and Cheese

Copycat Cracker Barrel Macaroni and Cheese

Pub Macaroni and Cheese

Stove-Top Creamy Macaroni and Cheese 

Mac and Cheese Cupcakes 

Queso Chili Mac 

Creamy Baked Mac and Cheese

Easter Planning

Have you started to brainstorm your Easter menu yet? I am well on my way to being done with mine, but I realize not everyone is totally OCD  when it comes to planning like me. Regardless if you've begun, or just groaned at the thought, I have a terrific recipe that could easily be added to your menu...or be a tasty side dish this week for supper! 

I have mentioned before my boys are mac and cheese connoisseurs. They like it any way they can get it, from the blue box to my homemade no-boil baked version passed down from my grandma. But when it comes to restaurants, the #1 choice for my oldest has always been Cracker Barrel's. Since he was little, he has proclaimed it to be his favorite and the best one he can find when we go out to eat...and believe me he has tried many! 

He loves the thick, creamy texture, but hands down, his favorite part is the little bits of browned edges that you get with every portion. While others might think these crispy pieces are burnt or a mistake, he has always coveted them like they were gold! "Mom! I got extra brown pieces!" 

I don't know why it took me so long to make a version at home, but I was a rock star with this one! The funniest part is I had never had it myself, so I had to wait for the teenager to taste it to tell me if it was right. According to him I nailed it!

I use extra sharp cheddar in my baked mac and cheese recipe, but this one calls for Colby, giving it a milder flavor. Cooking it both on the stove top and then baking it produces that creamy texture plus the browned edges he loves. I scored some major mom points the night I made this! 

I know so many families who love to have macaroni and cheese on their Easter table, specifically if ham is served,  and this Copycat Cracker Barrel version would be perfect! This recipe is perfect for 4, but could easily be doubled or even tripled! Honestly, if it was me, I would make 2 or 3 batches, but in separate 8x8 pans for even cooking. 

I can taste the cheesy goodness next to a slice of sweet and savory glazed ham right now. I *might* be starting to drool at just the thought of it!

I would be honored if you add this to your Easter menu, making it a new tradition. Or if you just need another idea for a simple weeknight supper, I'm totally here for that too! 

Oh, and if you really want to get a big jump on that Easter menu, I've got a great collection of 100 side dishes perfect with ham over on Parade you should check out! 

 

Copycat Cracker Barrel Mac & Cheese

1 lb. elbow macaroni

3 cups shredded Colby cheese, divided use

2 cups milk

5 TBS butter

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350. Lightly grease 8x8 baking dish. Cook macaroni to al dente. In a large skillet melt butter over medium heat. Whisk in flour until smooth and cook for 2-3 minutes until a light roux forms. Slowly add milk, whisking constantly. Cook for 3-5 minutes until thickened. Add 2 cups cheese in small batches, stirring constantly until smooth cheese sauce forms. Season with salt and pepper. When macaroni is cooked, drain well. Add to skillet and stir well. Transfer to baking dish, sprinkle with remaining cheese and bake for 15 minutes until bubbly and slightly browned.  

Shared at Weekend Potluck

Easter Side Dish

If you haven't been paying attention, there are now less than two weeks until Easter.  Have you got your menu planned? Even if we probably won't be having huge family gatherings, that doesn't mean the food doesn't need to be on point! I will plan a big spread even if it's just the 4 of us, like last year, or our family plus my parents. Holidays are a time to enjoy those foods we look forward to so much, no matter what! 

How about a new side dish that would be delicious with your Easter ham, is simple as can be, and screams spring time? Sound good? Then you've come to the right place! Oh, and don't worry if you don't need another dish for Easter, because these are easy enough for a weeknight supper too! 

Do you love artichokes? We can't get enough. I am always on the lookout for ways to use the canned artichoke hearts. Ironically I have never had a fresh artichoke, and am actually they intimidate the heck out of me. I know I would enjoy the leaves as much as I do the heart, but I just haven't gotten the courage up to try them. Someday...maybe...

In the meantime when the canned ones are inexpensive, versatile and so yummy, I will keep coming up with ways to use those! I've done then Au gratin style, of course in spinach and artichoke dip, and salads like my Quick Artichoke and Hearts of Palm Salad. 

The crunchy topping on this gives it a great texture contrast with the soft artichokes. For not having a long ingredient list, they really bring the flavor! 

Spring time is a great time to try a veggie maybe you don't think of a lot. Your Easter menu would love something unique and new alongside all the traditional favorites we love. 

Baked Artichokes

2 (14 oz.) cans quartered artichoke hearts, drained well and patted dry

1 TBS olive oil

1/2 tsp. garlic powder

1/2 c. panko bread crumbs

2 TBS butter, melted

1 tsp. dried parsley

2 TBS grated Parmesan/Romano cheese

Salt and Pepper 

Preheat oven to 375. Place artichokes in 2 quart casserole dish. Drizzle with olive oil. Season with garlic powder, salt and pepper. In a small bowl combine bread crumbs, melted butter, parsley and grated cheese. Mix well. Sprinkle over top of artichokes. Bake for 25-30 minutes until browned on top. 

 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Birthday Sweet Treat

 Yes, we have a special birthday to celebrate in our house. Mommy turned the big 4-0  Saturday! Actually we do birthday months in our family, so I've been celebrating for about 4 weeks now! Plus my mom's birthday is just 8 days before mine, so it's basically been 2 weeks of cake, great food, shopping, balloons, presents, and of course lots of love! 

I am a firm believer that you don't have to have cake on your birthday if you prefer something else. It's your special day and you can choose the sweet treat you get! Alex and I have both been known to ask mom to make us pumpkin pie on our birthdays. One of my favorites (and what I've gotten the past couple years) is mom's peach custard pie. One year Alex asked for root beer floats. We've done cupcakes, cookies, cookie cakes...whatever the birthday boy/girl requests. 

I love fluff salads so much, it was only appropriate to share this with you around my big day. It is super simple for any night of the week but I thought it would be a terrific addition to an Easter menu too. Our holiday tables always include one or two of these "salads" and this new banana split variety is over the top! 

Some fluff salads can definitely be served as a side dish, and that is why my Grammy always made them at the holidays. They were basically a creamy fruit salad, and then you could still eat dessert too. However this one tastes so much like a banana split you will definitely want to save it for the end of your big meal. 

It's got the bananas, the pineapple, the chocolate, the whipped cream, the cherries and the nuts. Every single ingredient in the ice cream shop classic, in every single spoonful! 

I used walnuts but roasted peanuts or pecans would be delicious too! I get a lot of reader comments about wanting to use real whipped cream instead of Cool Whip. First off, you can do whatever you want, I will never know. But in my experience, salads like this don't set up as well with the real stuff. Just MY opinion, not holy grail or anything! 

I thought I would be more bothered by turning 40, but I'm truly not. It's only a number, and like I told someone when they were teasing me about turning 30, each decade comes with blessings! In my 20's I graduated college, got married and become a mom. And then in my 30's I found a career I could do from home while raising my son, become a mommy for the 2nd time when I never thought I would. I was 35 when our miracle baby came to us! So I am excited to see what wonderful things are in store for this next chapter! And you know it will definitely have some delicious food along the way! 

Banana Split Fluff

1 (3 oz.) box instant banana cream pudding

1 (20 oz.) can crushed pineapple, undrained

1 (8 oz.) tub Cool Whip

1 (16 oz.) jar maraschino cherries, drained and halved- save a couple whole for garnish

1/2 c. chopped walnuts, reserve a few for garnish

1 c. mini marshmallows

2 bananas, sliced

Chocolate Syrup 

In a large bowl, combine dry pudding mix and undrained pineapple. Mix well. Fold in Cool Whip, walnuts, marshmallows and cherries. Chill for 2 hours. Fold in bananas. Drizzle with chocolate syrup and top with extra walnuts and cherries. 

Shared at Weekend Potluck

Grocery Shopping Today

Quarantine...Day....I don't even know. I've stopped counting. One day runs into the next. Every morning when I wake up, for just a second I find myself asking "what day is it and what do I have to do"...and then I remember. I'm not going anywhere. I'm not doing anything. Well, nothing of excitement that is. There is always stuff around the house to do.

Have you ventured out to the grocery store since this all began? We are weekly shoppers in this house. We don't have the space to have tons of stuff on hand. Yes, we have 2 chest freezers with our beef supply, which I'm so thankful for, but not a lot of cupboard space, and no pantry at all. So, I have always done a weekly store run.

Thus, we are those people who have to go out for essentials. Well, I say we, it's not. Adam goes. See, he works in healthcare, so he is already exposed daily, so we decided it was smartest for him to do the shopping as well. But we have a good system. I help him over the phone. I keep the list at home, and I guide him. Or we even Facetime so I can shop with him. It cuts down on him getting the wrong thing and/or adding things to the card he finds "necessary" that are in fact, not.  LOL

I planned on posting this recipe this week, because while I used deli ham for these tasty biscuit sandwiches, they would be super tasty with that leftover ham many of us will have in the fridge after Easter. But when I sat down to type this out, I almost decided not to because I know many of you are struggling to find things at the grocery, or aren't shopping at all.

After going back and forth for a while, I decided to still post. See, I need some normal in my life; and I assume most of you do as well. So I figure, even if some of you can't make these right now due to these crazy circumstances, you can always save the recipe for post quarantine as something to look forward to.

We are actually still having our big Easter dinner. Well, kind big. After we had to cancel our trip to Pennsylvania to visit my grandma and aunt, we were planning an Easter dinner here with my parents. But since Adam works where he does, we all decided that wasn't safe either, plus our governor extended our shelter in place order, so it will just be the 4 of us.

I'm making a spiral cut ham, mashed potatoes, noodles, hearts of palm salad, deviled eggs and a new lemon dessert. I'm looking forward to it, and I know my boys are too.

These are a terrific breakfast or brunch while you're working from home, or heck, maybe add these to your Easter menu. A simple brunch might be the holiday pick up you need! And if you don't have all the ingredients, use the recipe as a template and create something with what you do have!

However you're coping with these uncertain, sometimes scary, sometimes boring times, I hope you're staying safe and healthy. We wish you a very Happy Easter from our family to yours!

Everything Ham & Cheese Biscuits

8 count jumbo flaky biscuits

16 thin slices honey ham

8 slices Provolone cheese, cut into quarters

1 stick butter, melted

1 1/2 TBS Dijon mustard

1 TBS everything bagel seasoning

Preheat oven to 350. Bake biscuits for 10 minutes. Carefully split. Grease 9x13 baking dish. Place biscuit bottoms in dish.  Top each with 2 pieces ham, folded if necessary, 4 quarter pieces of cheese and top biscuit. In a medium bowl whisk together butter, mustard and seasoning. Pour over biscuits. Bake for 15 minutes until golden on top. *NOTE* Each biscuit is getting 1 piece of cheese, but cut into 4 smaller pieces to fit better. The bottoms of the biscuits are going to be extra brown and crispy, if you don't like them that way, reduce cooking time by a few minutes. 

Another One From Amish Country

When I posted my Amish Casserole back at the beginning of the year, it was a huge hit. Both here, and on the Parade site, people couldn't get enough of it. With such success, my editor suggested I try my hand at a breakfast version as well. Challenge accepted!

If you tried the dinner variety and loved how simple it is, with on-hand ingredients, you will feel the same about the morning time one too! Nothing fancy here, just a hearty all in one meal perfect morning, noon or night!

I love having my eggs, sausage, and potatoes all in one bite! Add in some cheese and it's a bite made in heaven! Plus, this recipe is a great stepping off point. Maybe you have frozen shredded potatoes instead. Great. Feel like bacon instead of sausage? I think that would be delicious! Family doesn't groove on cottage cheese? Swap it out for some mozzarella, Swiss for even white cheddar! Got extra veggies in the fridge that need used? Throw those in too! See...the possibilities are endless!

With Easter coming next month, brunch is going to be a hot button topic! This would be fantastic to come home to after church, as the kids dig into their baskets! I would serve it with a fresh fruit salad, toast and call it a meal!

Oh, and those of you who love "brinner" like we do? (You know, breakfast for supper!) That's exactly when I made this, and the boys loved it! A great comfort casserole after a long day!

If you're looking for simple ideas for any breakfast, brunch or dinner, Easter or any other day, this definitely needs to go to the top of your list!

Amish Breakfast Casserole

6 large eggs, beaten

1 medium white onion, diced

4 c. frozen diced potatoes, thawed

2 c. shredded cheddar cheese

1 1/4 c. monterey jack cheese

1 1/2 c. large curd cottage cheese

1 lb. pork sausage

2 tsp. dried parsley

Salt and Pepper

Preheat oven to 350. Grease a 9x13 baking dish. In a skillet on medium high heat, brown sausage and onion until no longer pink, breaking meat up into small pieces. Drain well. In a large bowl whisk eggs. Add potatoes, 3 cheeses, sausage mixture, salt and pepper. Mix well. Transfer to baking dish. Sprinkle with parsley. Bake for 40-50 minutes until toothpick in center comes out clean. Let sit 10 minutes before cutting.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

It's A Rut...Or Is It?

We all get into cooking ruts. Been there done that. But sometimes it isn't even a rut. It is just something you like so much, you crave it; and when you get the chance you are going to eat it.

We have found ourselves in one of these "ruts", but not when it comes to what I am cooking at home. This rut is when we go out to eat. Saturday evenings are when we usually go to church, and if the budget (and the baby's mood) allows it, we grab a bite to eat afterward. It is our little tradition.

Lately we have found ourselves gravitating towards one cuisine...Chinese. Well, and buffets. Let's see, in the last month we have visited our favorite Chinese sit down restaurant, our favorite Chinese buffet, and this past week a KFC buffet. But that's not all. We've also had some Chinese take out at home, and homemade too. 

So this past weekend when the trend continued we all made the comment "Max is going to think all we ever eat is Asian food....and at buffets." LOL It's kinda true at this point in our lives. 

When we were at the Chinese buffet last week, they had a new creamy fruit salad I fell in love with, and I had to recreate it at home. Luckily it was super easy to figure out.

This would be perfect for your Easter meal, and pretty too! The colors remind me of springtime. And what's Easter without a tasty fluff on the table?  Or it's so easy, you can whip up a batch for supper later too. 

Ruts are sometimes hard to climb out of. But there are times when we are perfectly happy in our rut, and that's okay too! 

Rainbow Fruit Fluff

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can crushed pineapple, with juice

1 (15 oz.) can fruit cocktail

1 (3.4 oz) box instant pistachio pudding, dry

1 tub Cool Whip

2 1/2 c. fruit flavored mini marshmallows, extra for top

In a large bowl combine crushed pineapple and dry pudding mix. Mix well. Fold in Cool Whip. Add oranges and fruit cocktail. Stir well. Gently fold in marshmallows. Chill for at least an hour before serving. Add extra marshmallows to top.

He's Coming...

With only a week left until Easter, the above title could mean a couple things. For most of us in the Christian world, it means we once again get to celebrate the Resurrection of our Lord Jesus, and we can shout from the mountain tops, "He is Risen. Risen Indeed! Hallelujah." 

At the same time, those of us with kids know they are anxiously awaiting the return of their favorite bunny, Mr. Peter Cottontail himself, bringing with him their favorite sweet treats of the season. 

For our family, both of these are true. We try really hard to find a happy medium between our faith and the fun of Easter. I'm proud to say yes my 10 year old loves his Easter Basket of candy, toys and books, he also knows the true reason why we celebrate renewed life this time of year. 

In the spirit of the all things yummy, I wanted to share a super easy sweet bite perfect for your Easter table! How can you resist something with only 4 ingredients that looks like a fluffy bunny tail? Not to mention, being filled with one of my favorite spring time flavors...coconut! 

I was so excited when I saw these because they didn't contain any chocolate. I know. Weird for a woman to say. But for me, I like chocolate, but there is so much of it everywhere this time of year, satisfying my sweet tooth cravings with something else is nice too. Plus, I love easy things the boy can help me with. 

If you are looking for something cute, yummy and simple to add to your Easter menu, these should definitely be it. Make a few, make a lot, and watch them disappear quicker than the Easter Bunny's footprints! 

Coconut Truffles

 From Jen's Favorite Cookies

4 oz. cream cheese

2 1/2 c. powdered sugar

1/2 tsp. coconut extract

1 1/4 c. sweetened shredded coconut, divided

Combine cream cheese and coconut extract. Beat well until smooth. Add powdered sugar, 1/2 c. at a time and beat until combined. Add 1/4 c. coconut and beat once more. Form into balls (I used my cookie scoop to make it easier.) and roll into coconut. Place on a cookie sheet lined with parchment paper and chill for 15-20 minutes until set. Store in an airtight container in the fridge. 

Shared on The Country Cook Mar. 27, 2015

Easter Side Dish

Less than a week people. That's right, in case you haven't been paying attention to the calender, we have less than 7 days until Easter. So, if you are finishing up your menu plan, or maybe just beginning, I've got a great idea for you today.

Now, I realize that when most people think of sweet potatoes for a holiday they immediately go to Thanksgiving and images of turkeys and pilgrims. But I say that's not fair. Why should Turkey Day get all the sweet potato love? After all, most of us eat them year round, so why can't they be included in another holiday? Maybe a springtime one. Maybe one that has a different woodland creature as its mascot. That's right! I think the sweet potato needs to be included in more Easter meals. 

For our family, Easter means ham, and to us, no other side dish goes with ham as well as a sweet potato. Many times when I make ham steaks, baked sweet potatoes are sitting on the plate too. I'm not sure why my brain works that way, but it does. In fact, the night I tested this recipe I served them will some ham steaks. 

These are great because you can easily adapt the amount depending on the amount of people sitting down to your Easter meal; and the are done completely stove top, saving room in your already packed full oven! Sweet and savory, they please all the taste buds. In fact, if you think your kids won't eat sweet potatoes, try these. Anything "candy" related is usually a lot easier to convince them with.

If you are still planning your Easter meal, be sure to jot this one down, especially if ham is on the menu. But if you don't need an idea for Sunday, just remember it for a simple side dish any night of the week too!

Skillet Candied Sweet Potatoes

3 large sweet potatoes, peeled and cut into 1 inch cubes

6 TBS. butter, divided

1/4 c. brown sugar

2 tsp. cinnamon

Salt and Pepper to taste

In a large skillet heat 2 TBS butter over medium heat. Add sweet potatoes. Season with salt and pepper.  Saute until fork tender, about 15 minutes, stirring often. Will brown around edges a little. Scoot potatoes to edges of pan, add remaining 4 TBS butter to center and melt. Add brown sugar to melted butter. Gently toss potatoes to coat in sugar mixture. Lower heat to low. Allow to simmer in sauce about 7 minutes. Sprinkle with cinnamon. Stir to combine. Transfer to serving dish and pour extra sauce on top.

Shared on The Country Cook April 18, 2014

 

Easter Dessert with 3 Musketeers® {#EatMoreBites #shop}

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

It's the end of March, and for those who haven't been paying attention to your calendars, Easter is right around the corner! So, if you've started to plan your menu and are looking for a little inspiration, I am here to share a fantastic, simple dessert recipe that everyone from young to old will love. Oh, and it just happens to include chocolate too...the ambassador of Easter fun! 

I think every one's sweet tooth goes into over drive around Easter. So many yummy treats to be enjoyed. Every where you look it's another chocolate indulgence. But I got to thinking why not incorporate that indulgence into an actual dessert course for a big Easter meal that is easy, delicious and fun for everyone of all ages. 

And when I heard about the new MARS bites  I knew they would be the perfect way to get my chocolate fix this Easter holiday, with ease and satisfaction! So, when I was at Walmart on my weekly grocery run, I was super excited to find them in the bagged candy aisle, just waiting for me to snatch them up! 

At the end of a that big holiday meal filled with the traditional fare, why not surprise your family with something whimsical, hands friendly and scrumptious for dessert? Something they can dip perhaps? Let's face it. Any time you can dip something, it is 10 times more fun! Plus, this way the adults can have their candy too, without having to rummage through the kids' Easter baskets! 

3 Musketeers Dip

8 oz. cream cheese, softened

1 stick butter, softened

3/4 c. powdered sugar

2 TBS brown sugar

1 tsp. vanilla

1 (6 oz.) bag 3 Musketeers Bites, coarsely chopped, a few reserved for garnish

Vanilla Wafers

Graham Sticks

Combine cream cheese, butter, powdered sugar, brown sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Mix on low speed until creamy. 

Increase speed to medium and mix for 1 additional minute until well incorporated. Add chopped chocolate and mix on medium speed for 2 minutes. 

Scrape sides of bowl with rubber spatula. Transfer to serving dish. Garnish with extra chocolate. Serve with vanilla wafers and graham sticks. 

Shared on The Country Cook April 4, 2014

Oh, and now you can try MARS Bites and save a little money too! Be sure to grab your coupon for when you make this! You can save $0.75 off (2) 2.83 oz. bags or $3 off (2) 6 oz. bags or larger. And remember to #EatMoreBites with #CollectiveBias! 

Spring, Easter and Bananas

On any given day I have about a million things going through my mind at once. I think this is pretty typical for all mothers out there. We are constantly juggling about a hundred things, all the while thinking about the next hundred coming around the bend. But even when it comes to food, and the things I'm going to blog about, I try really hard to stay ahead of the curve by always thinking about the next thing. And sometimes when I least expect it, fate will step in and decide for me what is to come next. 

This was the case the night I first saw this recipe. I was actually sitting on the laptop clicking back and forth between Facebook and here, trying to work on blog posts, but being easily distracted by the other. I was also working on my menu plan, ideas for new recipes to try, thinking about the next holiday/event that I should be focusing on...you see...a hundred different thoughts all jumbled in one tired mommy brain. And that's when a friend posted a link to this recipe saying she had just made it and it was fantastic. 

Well, anything with the words banana and cream has my attention immediately. But on this night, it really caught my eye because I had a bunch of bananas in the kitchen that needed to be used, and one of the things I was thinking about was what new recipe I could do using them. No joke! (Fate and kismet are funny things, huh??!!)

So the next day I made it, we loved it and I sat down to blog it; and that's when the train of thought once again jumped the tracks. While editing the photo I got to thinking what a pretty pastel yellow it was and how it really looked like spring in a bowl. And then that made me think what a great recipe it would be to make for an Easter dinner or even brunch. Or maybe even a bridal or baby shower! So yes, one little recipe had me thinking about spring, Easter, and bananas all at the same time! 

If you like Banana Cream Pie, you're going to love this! It's all the same flavors, but in a creamy, delicious salad. Plus, it's a great one for a crowd because where a pie might feed a few people, you can really stretch this out due to it being really rich and decadent. 

Sometimes my stream of consciousness scares even me. But when all those various thoughts come together and are able to manifest themselves into something yummy, it's okay, especially for you!

Banana Cream Salad 

1 egg

1/2 c. sugar

1 1/2 TBS flour

1/4 tsp. salt

2 TBS vinegar, add enough water to make 1/2 cup liquid

1 TBS butter

1 (8 oz.) container Cool Whip

3 ripe bananas, sliced, reserve a few for garnish

1/2 c. vanilla wafer cookies, crushed

4 drops yellow food coloring, optional

Whisk together egg, sugar, flour, salt and  vinegar/water mixture in a medium saucepan. Cook over medium heat until thickened, stirring constantly. (Be careful, it will scorch!) Once thick, remove from heat and add butter. Stir until combined. Allow mixture to cool. (I sped this up by putting it in the fridge.) Once cool, add Cool Whip and bananas. Stir well. Top with crushed vanilla wafers and garnish with a few banana slices. Refrigerate leftovers. 

Shared on The Country Cook Mar. 14, 2014

 

 

Happy Good Friday

As we begin this Easter weekend, I know many of you have egg dying on your to do list, especially if you have little ones at home! Well, we have been lucky enough to be enjoying our Spring Break this entire week, so Alex and I were able to do lots of fun things in the kitchen to prepare! He loved making Homemade "Peeps" and when I told him this was how we were doing our eggs this year, he thought it was "too cool." Plus, I needed to test it on our eggs before I shared it w/ all of you, and if it didn't work, I needed time so he could still dye some before the bunny came! However, there was no need to worry, b/c these turned out FANTASTIC! I've never seen eggs dye so quickly, and so brightly! So much better than any kit we've ever used! This is another idea I saw on Pinterest (Seriously, where did I ever find inspiration before it came along??!!) and knew would cause my little man to think Mommy was a genius! (We won't tell him it wasn't my original idea, okay??!!) They are so simple, and I even think a little less messy b/c to me, the color does wash off easier from hands and surfaces than regular dyes. Not to mention, they smell YUMMY! Like sniffing a marker, but not toxic! I did read that there is no bother in trying Pink Lemonade or Lemonade, b/c neither give off very much color, so we didn't even attempt it. Listed below are the "flavors" we used, and a couple notes. I wish each and every one of you a Blessed Easter, filled w/ God's love and the renewal of life brought to us the day that stone was rolled away!

Kool Aid Eggs
Hard boiled eggs
Packets of Kool Aid
Water

        Here are the ones we used:

• Blue Raspberry
• Cherry
• Strawberry
• Lemon Lime
• Peach Mango 

Mix each packet with 2/3 c. water. Stir to dissolve. Drop eggs in and watch the magic!
*NOTES*  The strawberry and cherry are both red. So to get a pink color, simply dip into strawberry and do NOT let soak. To obtain the purple color, mix blue raspberry and cherry AND add a few drops of blue food coloring.

Getting Started

Look how instant the color is!

Shared on The Country Cook Apr. 6, 2012

Eggs on Parade

Are you looking for one more dish for your Easter dinner or buffet? Do you like the idea of something fun and whimsical? Do you already have deviled eggs on your menu? If you answered yes to any of these, I'm about to make your day. And if you said no, I think you still want to stick around. I've told you before how "family famous" my deviled eggs are. Every party, barbecue or holiday gathering, I'm not asked to bring them, I'm just expected to. So when I saw this idea on Pinterest I thought what a great new, adorable way to offer my same repeated dish. I will admit, these are a little more labor intensive than my old stand by, but they are SO worth it because kids and adults alike will absolutely fall in love w/ them! They are just too darn cute not too. Not to mention the fact, they are another great way to get the kids to help, as long as an "adult helper" does the prep work, they could easily add all the facial details and watch them come "alive"! I used raisins for the eyes, but you could easily substitute black olive pieces or even capers. But I liked the raisins b/c 1. they "rolled" into eye shapes easily, 2. they were sticky and adhered nicely and 3. they don't really have that much of a flavor altering effect. See, I knew if I were make these in place of my deviled eggs, I could not change the flavor, or I'd likely be disowned!So if you want to add a little cuteness to your Easter table, why not dress your eggs up and put them on parade!

Deviled Egg Chicks

Makes 1 dozen

12 hard boiled eggs

1/2 c. mayo (adjust to taste)

4-6 TBS yellow mustard (adjust to taste)

24 small raisin pieces, rolled into balls (about 8 raisins)

36 small carrot triangles

Salt/pepper to taste

In a large pot, cover eggs w/ cold water. Bring to a boil and cook 13 minutes. Immediately remove from heat and rinse w/ cold water. Allow to cool in fridge for 24 hours for easy peeling. When ready to prepare, cut top of egg off about 1/2-inch down. On bottom half of egg, cut a small portion off very bottom to make it flat for easy sitting. Carefully scoop out yolk from both sides. I used an iced tea spoon to do this b/c it had a narrow tip. If you have a baby spoon, that would work well too.Place 12 bottom halves on your serving tray.  In a bowl, combine egg yolk, mayo, mustard, salt and pepper. Mix w/ a fork, leaving some lumps. Carefully spoon even amounts into each of the 12 "bottoms" and top w/ other piece of egg. Peel and slice a medium carrot into slices. Using a paring knife w/ a sharp point, cut out small triangles.  Next to each bottom half, place 2 small carrot pieces for feet. Place 2 raisin pieces and 1 carrot piece into the yolk portion of each egg, creating eyes and a beak, pushing lightly to adhere. Chill until serving.

*NOTE* Unlike regular deviled eggs when you get double the amount of eggs, remember you will only get 1 chick per egg. So if you make a dozen, you have a dozen to serve, not 24.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Apr. 3, 2012
Shared on Naptime Creations Apr. 3, 2012 
Shared on Chef in Training Apr. 3, 2012 
Shared on Lady Behind The Curtain Apr. 4, 2012
Shared on It's A Keeper Apr. 5, 2012 
Shared on Miz Helen's Country Cottage Apr. 5, 2012 
Shared on The Country Cook Apr. 6, 2012 
Shared on Around My Family Table Apr. 6, 2012

Eggs at Very Good Recipes

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Easter Treat

Only a couple more weeks until ladies dawn their Easter bonnets, little girls pick out their new frilly dresses, kids everywhere search high and low for colored eggs and we all get a sense of new life. For us Easter is one of the most holy days of the year, and we make sure Alex understands what that means to us, our faith and our family. I'm proud to say he knows it's not all about hunting eggs, chocolate bunnies and jelly beans. But I also let him be a kid! It's a fun holiday that as long as we remember the reason why we celebrate, we can also enjoy the more whimsical side of it. So I  find new, cute, fun activities in the kitchen for Alex to try. Coloring eggs is always on our "to-do" list, and then I attempt to find something else he can do mostly himself. This year, Spring Break happens to fall the week before Easter, so these activities can double as ways to keep busy during the week off. I saw this idea in Food Network magazine and couldn't wait to try it. I knew Alex would get such a kick out of it b/c he loves the originals. In fact they are one of his favorites! And then he could share his work w/ the family come Easter Sunday. These are perfect for little ones to help with, and if you're having a large number of kids for an Easter luncheon, what a great way for them to stay busy while the adults are chatting! Plus, they can make something yummy to contribute to the meal. Let's face it, anything on a stick always tastes better!! Easter brings with it so many treats, sweet and spiritual!

Homemade "Peeps"

Large marshmallows, strawberry flavored

Candy sticks

Pastel colored sprinkles (found in the baking aisle)

Water

Piece of floral foam or Styrofoam

Place sticks in marshmallows, to make "pops". Dip each in water to dampen. Dab lightly on a paper towel to remove excess. Roll each in sprinkles, covering evenly. Place sticks in floral foam, standing upright to dry. When dry, place in a cup for easy enjoyment!

Shared on Mandy's Recipe Box Mar. 20, 2012
Shared on Chef in Training Mar. 20, 2012 
Shared on Naptime Creations Mar. 20, 2012 
Shared on Celebrating Family Mar. 20, 2012 
Shared on Addicted to Recipes Mar. 20, 2012 
Shared on Cups by Kim Mar. 20, 2012 
Shared on Grateful Belly Mar. 20, 2012 
Shared on Lady Behind The Curtain Mar. 21, 2012 
Shared on It's A Keeper Mar. 22, 2012
Shared on Miz Helen's Country Cottage Mar. 22, 2012 
Shared on The Country Cook Mar. 23, 2012 
Shared on Sweet As Sugar Cookies Mar. 23, 2012 
Shared on Six Sisters' Stuff Mar. 31, 2012 
Shared on Around My Family Table Mar. 31, 2012

Candy at Very Good Recipes

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