Easter Goodies, and Brunch and Dinner oh my!

I love this time of year, but come to think of it, if it relates to cooking I love pretty much anytime of year. Hearty, comforting food for winter (and of course lots of goodies), fresh, brightly colored food during spring  and tasty grilled anything in summer, and don't forget all the delicious fruits of the harvest-- apples, pumpkin, cinnamon for fall. Yum.

I'm hosting Easter this year and can't wait. I love seeing all the girls in their pretty dresses, watching my kids hunt for eggs, and enjoying the one time of year in St. George that you can usually go outside without melting!

Here's what's on our Menu:


Brunch

I'm keeping it simple this year (gotta get to church and with 3 little girls hair to do plus my own, you get the picture.)

Quiche Lorraine

Cinnamon Coffee Cake Muffins

an adaptation of this salad-  I using strawberries, kiwis, canteloupe and grapes. Maybe some pineapple too.

Juice


Next comes..........................

The treats. I mean we need something to tide us over until dinner. Right?

Peanut Butter Eggs-these will go perfectly in the kids baskets.

Sugar Cookies in Easter shapes and colors

and last but not least.......

Dinner

Deviled Eggs (and it's a good thing. I think my kids have been asking me to make them repeatedly since last Easter.)

Cheesy Roasted red pepper dip with bread and crackers

Maple Glazed Ham

Funeral Potatoes

Green Salad

Asparagus in some form

Crescent Rolls

Carrot Cake

Either this key lime pie

and something lemon for sure.

Happy Easter from My Sister's Kitchen

Posted by : Sallie

Father's Day Menu

We'll be heading off later this week for a well anticipated summer vacation so I won't be posting for quite awhile, but I wanted to leave you with a menu idea for Father's Day. These ribs are one of my Mom's most requested recipes. They are my absolute, all time favorite and quickly became a favorite of my husbands too. I have to admit, I've never even tried another recipe. The sweet of the chili sauce, with the tart from the lemon is a winning combination. I like to use the boneless, country style ribs. They cook up so tender with no annoying bones to worry about. Plus, I think they taste just as delicious baked as they do on the grill so you if you're like me and are clueless when it comes to the BBQ, no worries. Most of this meal can be made the day before so you can both relax!

The Menu:

BBQ Ribs

Potato Salad or Funeral Potatoes

Corn on the Cob

Rolls

Lemon Cake or Texas Sheet Cake

Mom's BBQ'd (or baked) Ribs

from Better Homes and Gardens

2 lbs. boneless, country style pork ribs

For the Sauce:

1/2 c. chili sauce

2 1/2 tsp. prepared mustard

1/4 c. butter1/4 c. finely minced onion (I like to do mine in a mini food processor and get them nice and small)

1 c. Ketchup

1/4 c. brown sugar

1 Tbsp. + 1 tsp. Worcestershire

1/4 tsp. garlic salt

1 lemon sliced

Either- Simmer ribs covered in salt water in saucepan until tender about 45-60 minutes or (my preferred method )-- put ribs in crock pot until just barely covered with salted water. Cook on low for 7 hours. Drain and refrigerate until baking or grilling. (I do this the night before). Meanwhile, prepare sauce. In a saucepan, combine ketchup, chili sauce, brown sugar, butter and onion. Add mustard, Worcestershire sauce, garlic salt and lemon slices. Bring mixture to a boil. Remove from heat.

If Baking in oven: Place hot ribs in shallow roasting pan; pour generous amount of sauce over ribs. Bake at 350 degrees for 20-25 minutes, basting with sauce every 10 minutes.

If grilling: Grill ribs over medium to low coals about 10-15 minutes each side, brushing often with sauce.

Perfect Potato Salad

My Kitchen Cafe

This potato salad was great. I've never had a potato salad recipe I've liked well enough to stick with. I really liked the "dressing" on this one. This recipe also gives you the option of serving it warm or cold. I will definitely be making this again. I think next time I will add pickles too.

Dressing:
2 cups mayonnaise

2/3 cups buttermilk

1 1/2 tsp. dried parsley

1 tsp. salt

1 1/2 tsp. minced dried onions

1 1/2 tsp. garlic salt

1 tsp. seasoned salt

1 tsp. ground black pepper

2 tbsp. mustard

Shake vigorously in jar or blend in blender until well combined.

Salad:

5 lbs. potatoes (red is what I used)

1 cup sliced olives

10 hard boiled eggs, diced

Peel, dice and boil potatoes until tender but not mushy. Drain potatoes well and pour into large bowl. Add sliced olives and hard boiled eggs. If you want to serve it warm--- Pour dressing over warm potatoes until desired "dressing-level" is reached. If you would like it cold pour a thin coating over the potatoes and refrigerate until cold (or overnight). Right before serving add remaining dressing to your liking. The recipe says it serves 6-8 but I would say 10-15.

Lemon Cake w/ Lemon Glaze

This recipe was given to me by my Mother in Law and has been a favorite of both my husband and I for years. The cake is moist and full of lemon flavor and it starts with a cake mix so it's really easy. It's got a nice, simple glaze of powdered sugar and lemon juice which keeps it nice and light, perfect for spring and summer.

Cake

1 box yellow cake mix

1 3 oz. pkg. Lemon Jello

3/4 c. oil

3/4 c. water

4 eggs

1 tsp. lemon extract

Glaze

1 1/2-2 cups powdered sugar

3/4 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes. Bake in greased 9 x 13 pan for 30-40 minutes. When cake is done poke holes with fork all over the top of the cake. Pour glaze evenly over cake and put back in a 200 degree oven for 2-5 minutes just to "bake-in" the glaze.

Potato Casserole

This is another of my Mom's delicious recipes. They are better known here in Utah as funeral potatoes. I don't know what is different about my recipe but I get a lot of requests for this recipe. It might be the butter. You can add diced ham or green/red peppers to change it up. These are just some plain old cheesy, creamy potatoes. They are really easy to make because it starts with frozen hashbrown. (I accidentally bought shredded hash browns but I prefer the cubed kind. You can use whatever you prefer. )

Potato Casserole

32 oz. frozen cubed hashbrowns

1 cube melted butter

1/2 tsp pepper

1 tsp salt

1 can cream of chicken soup

2 cups grated cheddar cheese (I always use the colby mix because that's what I buy) plus more for top

1 tsp salt

2 tbsp. onion, minced

1 pint (2 cups) sour cream

Mix all ingredients except for hashbrowns & cheese in large bowl. Once well mixed add hasbhrowns and cheese. Put in a greased 9x13 pan and top with more cheese. Bake in a 350 degree oven for 40-60 minutes until warm and bubbly.