1 (19 ounce) bag frozen cheese tortellini pasta
2 orange, yellow or red bell peppers, cut into bite size pieces
1 cucumber, cut into quarters and sliced
1 small red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 cups) diced ham, chopped
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise (I prefer Miracle Whip)
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon fresh grated garlic
2 teaspoons fresh grated ginger
1 teaspoon black pepper
Cook tortellini as directed on package. Drain and cool.
Combine salad ingredients and drained tortellini in a large bowl.
Shake (in a jar) or whisk in a bowl, the dressing ingredients until smooth. Pour dressing over salad and gently toss until well coated.
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.
Making an Easter Peep Graham Cracker House
The graham crackers cut easily with a sharp knife. I glued three sides to a bottom and then the roof pieces. After the frosting hardened, additional frosting was used to attach the roof to the sides.
Meanwhile the littler ones tinted the coconut green to resemble grass.
I giggle seeing this photo showing how tickled they were to share their creation. Such a sense of accomplishment. 🙂
I love making memories with our grandkids and they love spending time with their cousins.
Having an adorable and decorative cake is pretty fun too!
Maybe there is a little one who would love to spend some time in the kitchen with you!
Here are the how-to’s.
1 box Betty Crocker™ SuperMoist™ carrot cake mix (or flavor of choice)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1 cup shredded coconut
Paper for ears
Jelly beans or small gumdrops, as desired for eyes and nose
1+ cup shredded coconut
Green food color
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on serving plate.
Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
We baked a strawberry flavor cake in 8-inch pans and used both layers to made two bunny cakes. We used a container of frosting for each cake and about 4 cups of coconut all together.
tablespoons butter or margarine (I used shortening)
cup brown sugar
cups King Arthur unbleached all-purpose flour (I used regular all-purpose flour)
teaspoon baking soda
When we all moved into our new homes on our street, way back in the mid-1980’s, a neighbor was selling Discovery Toys. She gave out a wonderful recipe for making play dough at home.
Cambrie made a batch of both blue and green
Chloe made (dark) pink playdough.
CAUTION NOTE: Once on the stove and the pan begins getting hot, the dough comes together and thickens quickly requiring stronger stirring, far too dangerous for little helpers.
1 cup flour
1 cup water
1 Tablespoon oil
1/2 cup salt
1 teaspoon cream of tartar
Mix all ingredients in a saucepan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine. Keep sealed in containers or plastic bags when not playing.
Note: Not edible. Can be used over and over again. Keeps 3 months un-refrigerated
(Fits a five year old. I measured Cambrie’s hand around the knuckles and palm. It measured 5 1/2-inches. If your child’s hand is larger, try making the beginning chain longer and add additional rows)
Vanna’s Choice worsted weight yarn
crochet hook size H
With the color number 1 (Purple) Chain 22
hdc in each stitch across, ch 2, turn (21)
Repeat until piece measures about 3 1/2 inches long (mine measured 3 3/4-inches)
Change to color number 2 (black). Repeat two more rows.
Last row: change to 3rd color (blue). Ch 1 turn. *3 dc’s in first stitch, skip next stitch, sc in next stitch, skip next stitch, repeat from* 3 dc in next stitch, sc in the last stitch; end off.