It’s that time of the year! Easter Brunch Time! I plan on hosting an Easter Brunch at our home this year.
In addition, we will be hosting an egg hunt for the kids.
Below are the items on our Menu…
Carrot Chocolate Covered Strawberries
Strawberries (rinsed and dried)
Bag of Orange Candy Melts (available at Michael’s, Hobby Lobby Jo-Anns)
Plastic Baggie and Scissors
Carrot Pudding Cups
1 Large Box Chocolate Pudding
3 cups milk
Begin by rinsing your strawberries. Place them on a paper towel to dry.
- Line a baking sheet or pan with parchment paper. Place Strawberries right next to your pan. Also, place a hot pad next to the pan for when the chocolate is melted.
*NOTE: Sometimes the parchment paper doesn’t stay very well and starts to roll back up. To stop this I will spray a little cooking spray on the pan and then put on the parchment paper or use magnets to hold it down.
- Melt your Candy Melts (all of the bag except about 15-20 melts) by pouring them into a pan on LOW heat, stirring CONSTANTLY with a rubber spatula. Yes, it may take at least 5 minutes and your hand gets tired, but your candy will melt perfectly. When candy coating is completely smooth, remove from heat.
- Hold your pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Continue doing this for all strawberries.
Let Strawberries set on your counter until hard
- Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside
- Melt reserve candy melts in a pan on LOW stirring CONSTANTLY with a rubber spatula. When done pour the chocolate into the un-cut side of the baggie. Using a dish towel, squeeze the chocolate to the other side (it will be hot if you just use your hands) and gently drizzle the chocolate from side to side over the strawberries on the parchment paper. Let set
- Prepare pudding cups by adding 2 TB crushed oreos to the bottom of each cup
- Make pudding as directed on box.
Pour pudding into cup over crushed oreos.
- Top with more crushed oreos
- Place strawberry in center.
- Refrigerate until ready to serve.
Impossibly Easy Breakfast Bake
2packages (12 oz each) bulk pork sausage
1medium bell pepper, chopped (1 cup)
1medium onion, chopped (1/2 cup)
3cups frozen hash brown potatoes
2cups shredded Cheddar cheese (8 oz)
1cup Original Bisquick™ mix
1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
The Yogurt Bar
Oven Roasted Breakfast Potatoes
2 lbs red-skin potatoes, chopped into small pieces
5-6 slices of bacon, cooked and crumbled
1 yellow onion, diced
1-2 Tbsp bacon grease (or olive oil)
2 Tbsp fresh rosemary, minced
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
pepper, to taste
Minced fresh rosemary, for garnish
Minced fresh thyme, for garnish
Cook bacon slices in a skillet, removing with slotted spoon to a paper towel lined plate to drain. Reserve bacon grease.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In large bowl, combine potatoes, onions, herbs and seasonings, and reserved bacon grease and toss well to evenly coat potatoes.
Arrange in single layer on baking sheet. Bake for about 40 minutes, tossing halfway through, until potatoes are golden brown and crispy.
Top with crumbled bacon pieces and minced fresh herbs to garnish.
** Alternatively, use 1-2 Tbsp olive oil instead of the reserved bacon grease
Argula salad with strawberries, feta cheese and almonds topped with a homemade poppyseed dressing. The perfect recipe for a fresh, light and tasty salad idea!