Easter is coming. It is always a humble and sobering holiday for me. A reminder of God’s love for his people. A reminder of Jesus’ death and resurrection. A reminder of the sanctity of life and death.
I am blessed to have both sides of the family and two beautiful children to celebrate with this year. We are keeping things low key this year with an early church service, a simple lunch and dinner, and a Easter egg hunt for the kids at my parents house. I am deciding now what traditions I want to have with my kids now that they are getting older. My mom always made us cute little Easter baskets that we had to search for around the house. Here is a really cute idea I came across. An Easter egg hunt with a scripture and a symbol in each egg telling the story of Christs’ death and resurrection. Its called the Resurrection Egg. I think this would be a great tradition to incorporate into the family festivities. Check it out and tell me what you think:
Also, here are some yummy recipes if you are looking to try something new or delicious!
One of my favorites is
Paula Deen’s French Toast Bake!
Make sure you prep this the night before
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping:
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Artichoke-Scrambled Eggs Benedict
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad.
- 8 canned artichoke bottoms, (1 1/2 cans), rinsed (see Shopping Tip)
- 4 teaspoons extra-virgin olive oil, divided
- 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
- 1/3 cup chopped pancetta
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 2 teaspoons lemon juice
- 1 teaspoon water
- 6 large eggs
- 4 large egg whites
- 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
- 1/4 teaspoon salt
- Preheat oven to 425°F.
- Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
And one last recipe that is one of my favorites year round.
Roasted Maple Balsamic Brussels Sprouts
- 2 spray(s) cooking spray
- 2 pound(s) uncooked Brussels sprouts, trimmed
- 2 Tbsp olive oil, extra-virgin
- 2 1/4 tsp kosher salt, divided
- 1/4 tsp black pepper, freshly ground
- 3 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray.
Slice Brussels sprouts in half, if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
Meanwhile, combine vinegar, maple syrup and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving.