Ten everyday recipes that sound good during an Easter weekend with family and friends.
Hot Artichoke Dip
Ingredients:
½ cup mayonnaise or salad dressing
½ cup grated Parmesan cheese
4 medium green onions, chopped (1/4 cup)
1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces
Steps:
1 In an ungreased 1-quart casserole dish, mix all ingredients.
2 Cover tightly; bake 350° for 20 minutes
3 Serve warm with crackers.
Deviled Eggs
Ingredients:
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
½ teaspoon ground mustard
⅛ teaspoon salt
⅛ teaspoon pepper
Steps:
1 Cut eggs lengthwise in half. Slip out yolks and mash with a fork.
2 Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate for up to 24 hours.
Smoked Salmon Egg Salad
Ingredients:
¾ cup mayonnaise
1 teaspoon dill weed
½ teaspoon lemon juice
¼ teaspoon salt
⅛ teaspoon pepper
6 hard-boiled large eggs, chopped
4 ounces smoked salmon, chopped
6 croissants, split
1 ½ cups fresh baby spinach
Steps:
In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon.
Place 1/3 cup mixture on the bottom of each croissant; top with spinach leaves and replace croissant tops.
Sangria
Ingredients:
⅔ cup lemon juice
⅓ cup orange juice
¼ cup sugar
1 lemon, cut into thin slices
1 orange, cut into thin slices
1 bottle (750 ml) dry red wine or non alcoholic red wine
Steps:
In a half-gallon glass pitcher, mix juices and sugar until sugar is dissolved. Add lemon and orange slices to the pitcher.
Stir the wine into a juice mixture. Add ice if desired.
Cranberry-Mint Iced Tea
Ingredients:
6 cups cranberry juice cocktail
4 tea bags black tea
10 mint leaves (1 inch each)
2 tablespoons sugar
Steps:
Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in a 2-quart glass measuring cup or heat proof pitcher. Let steep for 5 to 10 minutes.
Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.
Tip:
Be sure to use cranberry juice “cocktail,” which contains added sugar, for this refreshing iced tea. Regular cranberry juice is not as sweet and would make this summer sipper much too tart tasting.
Banana-Blueberry Muffins
Ingredients:
⅔ cup milk
¼ cup vegetable oil
½ cup mashed ripe banana (1 medium)
1 egg
2 cups all-purpose flour
⅔ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well drained) blueberries
Steps:
Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.
Beat milk, oil, banana and egg in a large bowl with a fork.
Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle it with sugar if desired.
Bake for 18 to 20 minutes or until golden brown. Immediately remove from the pan.
Broccoli with Sweet Red Pepper and Garlic
Ingredients:
1 Tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups broccoli florets
1 large red bell pepper, coarsely chopped (1 cup)
1 small onion, coarsely chopped (1/2 cup)
3 Tablespoons water
¼ teaspoon salt
2 Tablespoon shredded Parmesan cheese
Steps:
In a 12 inch nonstick skillet, heat oil over medium-high heat.
Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook for 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
Place in serving dish, top with cheese.
Slow Cooker Parmesan Honey Pork Roast
Ingredients:
1 boneless pork loin roast 3 to 4 lbs.
⅔ cup grated parmesan cheese
½ cup honey
3 Tablespoons soy sauce
1 Tablespoon dried basil
1 Tablespoon dried oregano
2 Tablespoons chopped garlic
2 Tablespoons olive oil
½ teaspoon salt
2 Tablespoons cornstarch
¼ cup chicken broth
1 teaspoon sugar optional
Steps:
Place roast in slow cooker.
In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
Pour mixture over the top of the roast.
Cover and cook on low for 5 to 6 hours or until the thermometer reads 160 degrees.
Remove meat and place on a platter.
Strain juices in a slow cooker and put into a small saucepan.
Mix cornstarch and chicken broth together.
Add into strained juices and stir until thickened over medium heat.
Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
Slice roast and serve with glaze.
Monkey Bread Minis
Ingredients:
½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits
Steps:
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar. Spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in a 1-gallon bag. Separate dough into 20 biscuits. Cut each in 6 pieces. Shake pieces in a bag to coat. Place 10 pieces in each muffin cup.
Bake at 350°F for 12 to 15 minutes or until golden brown.
Cool for 1 minute; turn upside down. Serve warm.
Lemon Bars
Ingredients:
1 cup butter or margarine, softened
2 ¼ cups all-purpose flour
2 cups granulated sugar
4 eggs
2 teaspoons grated lemon peel
½ cup fresh lemon juice
2 tablespoons powdered sugar
Steps:
Heat oven to 350°F.
In a medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of an ungreased 13×9-inch pan.
Bake for 15 to 20 minutes or until the center is set and the edges just begin to brown.
In a medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.
Bake 18 to 22 minutes longer or until the center is set and the edges are golden brown. The bars will firm up as they cool. Cool for 1 hour. Sprinkle it with powdered sugar. For bars, cut into 6 rows by 4 rows.
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