Tuesday, April 7, 2015

What's cooking? - Easter brunch

I'm playing catch up again!

I've finally come to the conclusion that I'm not organized and/or energized enough to do a daily blog. Thousands do, but I'm not one of them.

And I've had to ask myself, why even do a blog?

Well, the answer is simple: I love what I do and I like to share what I'd love! (that should sound somewhat famaliar for those of you out there who are Stampin' Up! demonstrators, as it comes from our "Statement of the Heart")

But it fits, you know?

I love to stamp and I'd love to cook.
I want to share fabulous recipes that I found with all of you. I also like to make things with my Stampin' Up! products!

I am now starting my 19th year as a demonstrator! Can you believe it?

Over time, my dabbling in this direct sales company has waxed and waned ... completely evolving over time ... changing the way I do things to suit my needs, my life.  

I've made so many fantastic friends through this endeavor I never want to give it up- even if it means just doing the bare minimum and sales each quarter. 

Right now I know I'm not very active with my Stampin' Up! business, but I know I can pick up the pace when I'm able to and/or if I want to. That's the beauty of it!

But I digress...

I have been cooking and stamping but not blogging! 

So for those of you who subscribe to email notifications, I'm sorry for their irregularity, but it will probably always be that way.

A friend recently told me that she loves to read my blog because it sounds as if I'm saying it right then/ she can hear me say it. I feel that it helps to bridge the many miles between us. I hope you feel that way too!

You know when I am excited about something, (be it a recipe or something to do with stamping) I want to share it with you! It's a way to keep in touch with all of you even though I may not see you on a daily basis.

And, if I make some new friends/followers along the way… even better!

Now… Where to begin.....

How about in the kitchen?

This past Sunday my husband had to work, so I opted to serve an Easter brunch instead of our traditional Easter Sunday dinner.

Here is a picture of our table and what I served (counterclockwise starting from the top right, behind the flowers):

(* recipe to follow...)

• Apricot-yogurt muffins*
• fresh fruit 
• potato-crusted quiche (see recipe at:
• crustless tomato-spinach quiche*
• deviled eggs
• mini cheesecakes decorated to look like nests
• mac and cheese "muffins"*
• sassy tailgate sandwiches*
 Cadberry egg crescent rolls*

And, yes, they were only five of us.

I've come to the conclusion that I know how to cook for the 4 of us ..... or 40 -there is no in between!  I always cook too much food on holidays even when we don't have company or it's just us (or like in this case, one of the boys' friends).

That's alright - we like leftovers!

For each food that has a star (*), I will either give you the recipe or the link to the recipe that I followed.

1) Apricot – yogurt muffins
(my favorite new recipe of the bunch!)
These muffins are not too sweet and very moist, bursting with the flavor of apricots! They would be perfect if you host a tea party!
Here's the link: http://www.iheartnaptime.net/apricot-yogurt-muffins/

2) Crustless Tomato – Spinach Quiche:

• In a large sauce pan sauté a bag of baby spinach, 1 cup grape tomatoes, and two cloves minced garlic in 2T olive oil. (spinach well wilt; tomatoes may pop)
• Pour mixture into a pie plate and top with 1 cup shredded mozzarella cheese.
• In a separate bowl, whisk together: 4 eggs, a dash of nutmeg, salt and pepper, and 1/4 cup half and half.
• Add to pie plate; sprinkle with more mozzarella (up to 1 cup).
• Bake at 375° for 30 to 35 minutes until top is golden brown.
• Let cool 10 minutes before cutting and serving.

3) What do teenage boys like? Macaroni and cheese that you can eat with your hands, of course!

These Mac and Cheese Muffins are individual servings cooked in a muffin pan. They feature a bottom crust made of Ritz crackers, butter and cheddar. Boursin cheese spreads adds a "not-your-run-of-the-mill-Mac n' Cheese" depth of flavor!
Here's the link: http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/

4) "Sassy Tailgate Sandwiches"
Seriously, I can't believe that I don't have this on my blog already (and I do not know how to make the font larger again)! And, maybe I do I just can't seem to find it, so here it is again! 

I have made this recipe so many times and we love it!
The slider sandwiches are perfect for feeding the masses at a lunch or just watching a football (or hockey!) game.

• Start with a package of Kings Hawaiian rolls. Slice the whole "unit "in half, dividing the tops from the bottoms, and put in a 9 x 13" baking pan.
• Spread one half of each bun with chive & onion flavored cream cheese (you will use a whole 8 ounce tub).
• Layer 1 pound of deli ham slices on the bottom half of buns. Top with 1 pound of deli Swiss cheese slices. Put the tops of the buns on.
• Pour over the tops of the buns a mixture of: one stick melted butter, 1T Worchestershire sauce, 1/2 T dried minced onion, 1/4 c grated or Parmesan cheese.
• Cover with foil. Bake at 350° for 20 minutes.

5) Cadbury Creme Egg crescent rolls

Yes, you read that correctly! The ultimate in brunch decadence!

• Freeze 8 Cadbury creme eggs for at least one hour.
• Using Pillsberry (or similar brand of) refrigerated crescent rolls, roll up one frozen egg per triangle, starting at the wide and and ending with the point.
(Since the chocolate eggs milk and burst during baking I found it helpful to do these two things: 1) USE PARCHMENT PAPER so as to avoid stuck on caramel 2) pinch each Crescent closed to "dam up" some of the leaking caramel while baking.
• Bake according to temp and time on crescent package; until crescent rolls begin to turn golden brown.


I hope you'll find opportunities to try a few of these new recipes- no need to wait until next Easter!

1 comment:

  1. I had 11 people here for Easter dinner and didn't have that much food!!! Haha!