Sunday, April 20, 2014

Easter 2014 Menu

For those of you wondering what to make for your Easter feast, here's what we had today:

  • Baked Eggs in Prosciutto-Hash Brown Cups from Eating Well magazine.  I prefer to call them "nests."  And make sure you pack the hash browns tightly, or the eggs will seep through and stick to the pan.  Oops.
  • Blueberry French Toast from The One-Armed Cook
Easter Feast
  • Crab and Lemon Pepper Stuffed Eggs
  • Potato Salad (I have no recipe for this.  It's just potatoes, hard-boiled eggs, dill relish, season salt, sliced olives, sour cream, mayo, and mustard)
  • Roasted Tomatoes (No recipe for this, either.  I just toss together grape tomatoes, garlic, basil, olive oil, and balsamic vinegar then bake at 350 for 15 minutes.)
  • Paprika-Parmesan Chicken (from
Photo from

  • The Easter Story Cookies that we made last night

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