Simple Lasagna Recipe

Easter Side Dish Recipe: Sweet Potato Casserole

April 4, 2012 Leave a Comment

Years and years ago I was given this sweet potato recipe from a neighbor {I no longer live nearby, but we keep in touch} and every year at Thanksgiving I pull out my tattered and stained recipe card to make this dish. I have never, over the course of 10 years, found a better recipe for sweet potatoes than this one. It is the perfect accompaniment to ham. If I could somehow turn it into a facial scrub and sell it, I would. This dish smells heavenly. And it tastes, well it tastes like something from the past. You know, when people made real food.

If you are wondering what to serve with your ham this Easter, this recipe for sweet potato casserole it is great choice.

Ingredients

32 oz can Sweet Potatoes
1/4 cup Butter {yes, everything is better with butter}
1 cup of Sugar
1/2 teaspoon Salt
2 Eggs
1/2 cup Milk
1/2 teaspoon Vanilla

Topping

1 cup Brown Sugar
1/4 cup Melted Butter
1/3 cup Flour
2 teaspoons Cinnamon

Directions

Preheat oven to 350 degrees. Heat sweet potatoes and juice in pan until boiling. Turn off heat, add butter, sugar, salt, eggs, milk and vanilla and combine {If you have OCD like me you might want to run it thru a food processor or blender}. Pour mixture into a buttered 9″ baking dish.

For the topping, combine the brown sugar and butter and place in a microwave to soften {about 30 seconds}. Add remaining ingredients and combine. Sprinkle topping over sweet potato mixture and bake at 350 degrees for 40 minutes or until lightly browned.

Mavis’ Kitchen Bling

Le Creuset Enameled Cast-Iron 3-1/2-Quart Oval Wide French Oven {Amazon $129.99}
Silpat Non-Stick Baking Mat {Amazon $19.80}

Filed Under: Recipe Tagged With: Easter, recipe, Sweet Potatoes, Thanksgiving

Easy Easter Craft: How to Dye Eggs With Natural Ingredients ~ No Dyes!

April 4, 2012 10 Comments

how to dye easter eggs naturally

A few weeks ago I read a short little blurb in Bon Appetit Magazine about how to dye eggs using natural ingredients. I was fascinated. I guess it never crossed my mind since those fizzy colored tablets they sell in grocery stores this time of year are so inexpensive. Who knew you could use vegetables and spices to dye eggs?

As I sat there I wondered, does it really work? Did the pilgrims know about this? Holy canolies, what have I been missing all these years. My friend Jane is even doing it. Where have I been? Under a rock?

Since my chickens lay brown & green eggs I decided to splurge last week and buy 2 dozen white eggs at the store. I was worried if I used the brown eggs the dye would not be as vibrant, and in the end, I’m glad I went the white eggs {even if they were not as fresh as home~~grown~~ laid eggs}.

vinegar

The process is surprisingly easy. Here are the simple directions:

Blue Eggs: Combine 2-3 cups chopped red cabbage, 3 tablespoons of vinegar and 4 cups of water and simmer for 3o minutes. Drain colored water in a large bowl and steep the desired number of hard-boiled eggs in the colored water for 3 hours {less time if you don’t want dark blue eggs}.

Yellow Eggs: Combine 2 teaspoons turmeric, 3 tablespoons of vinegar and 4 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and steep the desired number of hard-boiled eggs in the colored water for 2 hours {less time if you don’t want dark yellow eggs}.

Red Eggs: Combine 1 cup shredded beets {2-3 beets} , 3 tablespoons of vinegar and 4 cups of water and simmer for 3o minutes. Drain colored water in a large bowl and steep the desired number of hard-boiled eggs in the colored water for 3 hours {less time if you don’t want dark pink eggs}.

blue eggs

*Keep in mind that the longer you keep your eggs in the colored water, the deeper your eggs shells will turn out.

naturally dyed easter eggs

Dry your eggs on a cooling rack. Once the eggs have completely dried, use a paint brush to brush away any extra bits. See, I told you it was easy.

how to dye easter eggs naturally

Have you done this before? What did you think? Pretty easy huh?

Looking for the ceramic egg rack featured in this photo? Amazon has it HERE.

Filed Under: Arts & Crafts, Recipe Tagged With: Arts & Crafts, Easter, eggs

Easy Easter Recipe: Baked Pineapple

April 3, 2012 12 Comments

If you are planning on serving ham this Easter and have never tried baked pineapple before, you need to try this recipe. My neighbor Girly Girl gave it to be some time ago and I now serve baked pineapple every time we cook a ham. To not serve this dish with a ham dinner would be like not serving mashed potatoes with turkey. Quite simply, they belong together.

Consider yourself warned… You will become a side dish super star if you bring this to someones house for Easter dinner {or serve it at your own house}. Not only is baked pineapple divine, it is ridiculously easy to make, and everyone will want the recipe.

Ingredients

{1} 20 oz Can of Pineapple
2 Tbsp. Cornstarch
2 Eggs Beaten
1 Cup of Sugar
1/2 Cup of Milk
1 Tsp. of Vanilla Extract

Directions

Mix together and pour into a greased baking dish {I used {2} 4″ ramekins} sprinkle with cinnamon and cut a few small pieces of butter and place on top. Bake @ 350 for 1 hour.

Make this and your house will smell heavenly…

Need a few coupons for canned pineapple? Go HERE to print.

Filed Under: Desserts, Recipe Tagged With: baked pineapple recipe, Easter, how to make baked pineapple, pineapple, pineapple recipes, recipe

Easter Dessert Recipe: Pineapple Buttermilk Pie

April 2, 2012 1 Comment

Have you heard the good news?

Spring is here and the chickens are laying eggs like crazy again.

OH. HAPPY. DAY.

If you are looking for a unique dessert to make this Easter Sunday, try this recipe for Pineapple Buttermilk Pie. One bite and you will be hooked. This pie has a very old-fashioned taste and texture to it.

It reminds me of the real homemade pies one might find in a roadside diner where the waitress’ name is Thelma, or something your grandmother would make. There is nothing mass-produced tasting about this….just simple down home goodness.

Trust me. You’ll want to make this pie over and over again.

Pineapple Buttermilk Pie { adapted from a Southern Living recipe}

1 Pie crust {single layer}
2 cups sugar
2 tablespoons cornmeal
5 eggs, lightly beaten
2/3 cup buttermilk
1/2 cup drained crushed pineapple
1/2 cup sweetened coconut
1/4 cup butter, melted
2 teaspoons lemon juice ( I use bottled)
1 teaspoon vanilla extract

Put pie crust in 9″ pie pan and make the edges pretty.
Stir sugar, cornmeal, eggs and buttermilk together than add the rest.
Pour filling into pie crust and bake @ 350 for 45-50 minutes until the center is set and the top is lightly browned.

Chill for a few hours before serving and store in the fridge for up to 3 days.

The All New Ultimate Southern Living Cookbook

Filed Under: Desserts, Recipe Tagged With: coconut, Easter Dessert Recipe, pineapple, Pineapple Buttermilk Pie, recipe

Recipe: BBQ Salmon with Brown Sugar and Soy Sauce

March 31, 2012 Leave a Comment

Could dinner possibly get any easier than this?

Salmon. Butter. Brown Sugar.

Soy Sauce.

Place on grill over medium heat. Cook 12 minutes.

Serve with a side of fresh asparagus.

70 Quick and Easy Salmon Recipes: Delicious Ideas for Every Occasion

Filed Under: Recipe, Salads & Sides Tagged With: bbq, bbq salmon recipes, BBQ Salmon with Brown Sugar and Soy Sauce, recipe, salmon

Recipe: Roasted Chicken with Bacon + Ideas For Leftovers

March 30, 2012 7 Comments

I have a busy weekend ahead of me {track meets, garden projects, grocery shopping} so I went to Fred Meyer and picked up two whole fryer chickens this morning and roasted them along with a few carrots, onions and potatoes for tonight’s dinner. I finally used the last of our 15 lbs of frozen bacon I purchased over the summer and now I have none. How sad. Maybe I should buy a piglet and fatten him up. But where would I hide him? Hmmm, maybe not.

I think with the leftovers I’ll make chicken pot pies for tomorrow nights dinner and some chicken soup for Sunday linner. I don’t know about you, but I LOVE leftovers. They make life easy don’t they?

If you have never enjoyed roasted chicken with bacon before you should give it a try. Not only will your house smell divine, but you’ll have plenty of leftovers.

Ingredients

2 fryer chickens, 4-5 lbs each
12 slices bacon
8 red potatoes
3 carrots, chopped in half
2 onions, chopped
salt & pepper to taste

Directions

Preheat the oven to 375 degrees. Line the bottom of a roasting pan with parchment paper. Season 2 fryers with salt and pepper and place on parchment. Add carrots, potatoes and onions to the bottom of the pan. Cris-cross 6 pieces of bacon over the top of each chicken. Bake at 375 degrees for 75 minutes {or until chickens are cooked}. Cool slightly and serve.

Calphalon Classic Hard Anodized 16-Inch Roaster with Nonstick Rack

Filed Under: Main Dish Recipes, Recipe Tagged With: bacon, chicken, Leftovers, recipe, Roasted Chicken with Bacon recipe

Recipe: The Best Carrot Cake I’ve Ever Made

March 28, 2012 6 Comments

I’ve been making this carrot cake for a few years now and let me tell you, it is Da’ Bomb! Everyone loves this cake and I am frequently asked for the recipe. When I attend a pot luck or awards dinner and need to bring a dessert, I bring this cake. And every time I go home with an empty cake stand. If you are looking for a dessert to bring to Easter dinner, or you just want to make something special, I highly recommend this recipe.

This recipe was adapted from the Earth Bound Farms Cookbook

Ingredients

2 cups all-purpose flour
2 cups Sugar
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
4 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups carrots, grated

Frosting

1 1/2 cups cream cheese, softened
3/4 cup unsalted butter, softened
5 cups powered sugar
1 tablespoon vanilla extract

Directions

Preheat the oven to 325 degrees . Butter and flour 2 round 9-inch cake pans and set aside. {I used insulated cake pans}

Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder and set aside.

In a mixing bowl, whisk together the eggs, oil and vanilla. Add the flour mixture and stir to combine. Fold in the shredded carrots.

Divide the batter between the 2 prepared pans. Bake for about 45- 55 minutes {or until a wooden toothpick inserted in the center of the cake comes out clean}. Cool cake pans on wire racks. Remove cake from pans, wrap in Saran wrap, the aluminum foil. Place on a cookie sheet and freeze cake layers over night.

Over the years I have learned when making layer cakes it is best to slice the cakes while they are very cold. This helps to eliminate excess crumbs.

After you cakes have chilled in the deep freeze set them on the counter and proceed to make the frosting.

To make the frosting, combined the cream cheese, butter and vanilla in a medium-size bowl with a wire whisk until creamy{a Kitchen Aid mixer makes this a snap}. Slowly add in the powered sugar.

Building Your Cake

Place a dab of frosting in the center of your cake plate. Add the first layer {you will need to cut both of your 2 cake layers in half to make a total of 4 layers}. Frost the center of each layer, then the top and sides. Garnish with a foil wrapped chocolate carrot or fresh baby carrots from the garden if you have them.

Filed Under: Desserts, Recipe Tagged With: cake, carrot, carrot cake Recipe, Easter, recipe, The Best Carrot Cake EVER

Recipe: Grilled Asparagus With Pine Nuts

March 26, 2012 Leave a Comment

More often than not, the best recipes, are the simple ones.

Last week I made the Handsome Husband a heaping plate of asparagus.

Here is my secret recipe.

Step #1

Wash asparagus. Cut off ends {and toss to the chickens}.

Step #2

Roast a handful of pine nuts.

Step #3

Place the asparagus in a grill basket and drizzle a little Extra Virgin Olive Oil over the top of the asparagus.

Step #4

Add a little fresh ground salt and pepper.

Step #5

Place the grill basket filled with asparagus on the BBQ grates and cook for about 5 minutes over medium heat.

Step #6

Remove from heat. Sprinkle roasted pine nuts over the top and serve.

Have a great night!

♥ Mavis

Asparagus seeds, roots, and even a steamer.

Filed Under: Recipe, Salads & Sides Tagged With: asparagus, asparagus Recipes, Grilled Asparagus With Pine Nuts, recipe

Simple Lasagna Recipe

March 24, 2012 4 Comments

Last night I made lasagna for dinner. It was so incredibly easy to make and everyone loved it. Especially The Girl Who Thinks She’s A Bird. I think what I love most about lasagna, is unless you are feeding a crew of lumberjacks, you can stretch this dish into 2, maybe even three meals. Dinner, lunch, and dinner again.

Yep, this meal will be showing up on the dinner menu a little more often.

Here is my simple recipe for lasagna:

Cover the bottom of a 9″ by 13″ dish with 1 cup of pasta sauce {I added hamburger to my sauce}.

Lay 3 sheets of No-Boil lasagna noodles over sauce. Scoop 3 tablespoons of ricotta cheese on to each noodle.

Smoosh {yes, smoosh is a word} the ricotta cheese with the back of a spoon.

Spread 1 cup of sauce over ricotta cheese, followed by 3/4 shredded mozzarella {or mozzarella/ cheddar mix} cheese.

Add two more layers of noodles, ricotta cheese, sauce, and shredded cheese.

Bake at 350 degrees for approx 45 minutes or until the cheese is all bubbly.

Let cool sightly and serve with garlic bread or a salad.

Perfect for potlucks, family dinners and weekend suppers.

Ingredients

1 9 oz box No-Boil lasagna noodles
3 cups shredded mozzarella cheese
1.5 lbs ricotta cheese
4 cups pasta sauce

Directions

Preheat oven to 350 degrees. Cover the bottom of a 9″ by 13″ baking dish with 1 cup of pasta sauce. Lay 3 sheets of No-Boil lasagna noodles over sauce. Scoop 3 tablespoons of ricotta cheese on to each noodle and spread ricotta cheese to cover noodles Spread 1 cup of sauce over ricotta cheese, followed by 3/4 shredded mozzarella {or mozzarella/ cheddar mix} cheese.Add two more layers of noodles, ricotta cheese, sauce, and shredded cheese. Let cool sightly and serve with garlic bread or a salad.

DeLallo Organic Whole Wheat Lasagna, Oven Ready, 9-Ounce Boxes (Pack of 6)