Everyday Recipes from Our Recipe Family.
Recipes will be sent
out each weekday (Mon-Fri)
Old Fashioned Easter Recipes (Like Grandma Made)
I would love to have a 2014 section on the site with our family (members)
favorite TNT Easter recipes. Just send me a message. The message can be
as long as you wish and can contain as many recipes as you wish and can
include your Easter family traditions as well. I will post each message
on a separate page and then link it to the newsletter. Please use this
email address so I can tell which messages are to be included the
Favorite Easter recipes. (TNT) and Traditions section of this site (and
include the name with the message.)
Here are some examples from past years.
Easter Traditions and Recipes from Past Years
I think traditions are a wonderful way to keep a family connected
especially in our world today. When I was growing up, the Easter bunny
always hide our baskets and we had to follow the clues to find where it
was hidden. The same basket was used for each child, every year. I still
have my Easter basket from when I was little.
I will be 60 in August. I use it
every Easter to hold bread or napkins or a salad bowl --whatever is
needed that year. In my basket was a large chocolate bunny; eggs my mom
had dyed the old-fashioned way; new white gloves or a new hair ribbon
that matched my Easter outfit; and candy eggs with coins attached (saved
from my dad's daily pocket change). Taping money to eggs is something I
did for 35 years for my first grade class' Easter hunt. It is a
tradition that many have carried on for their own children's Easter.
After Easter church service and a delicious home-cooked Easter lunch
of fresh vegetables from our family garden and roast chickens raised at
our home, we took turns hiding and hunting eggs all Sunday afternoon.
There were 7 kids in our blended family and even as we got too old for
an egg hunt, grandchildren and family friends with youngster were
invited for a family egg hunt with special prizes. When my girls came
along, I continued the tradition of hiding their Easter baskets with
clues to find them. We always attended church together and had lunch at
our home for all of my husband's family that lived within an hour's
We decorated our home for Easter just like I did my
classroom. And, we had an egg hunt that rivaled the White House Hunt.
Each year, the "adult kids" looked forward to a new Easter poem or story
tucked into a hand-painted egg that I had painted for each guest. Now,
my husband's nieces and nephews are using these stories and poems
with their children.
For a recipe that is light-tasting and
delicious, I want to share a casserole dish that was served at the Kaleo
Lodge in Garden Valley, Texas (gone now for the last 20 years or so).
This casserole is wonderful with an Easter ham, roast chicken or prime
rib. I look forward to reading our recipe family's traditions and
recipes. I am excited about trying something new this year. Thank you
for doing this for our recipe family.
Easter Casserole Recipe
Feeds 8 people
1 can Shoepeg White Corn
1 can French Green
1 can LeSeur’s English Peas
1 8 oz sour cream
1 can of
1 medium chopped onion
1 cup of mild cheddar cheese
1 package of Ritz Crackers
1 stick of butter
drained corn, peas, and green beans in a Pyrex dish. Mix and heat
thoroughly over medium heat the sour cream, celery soup, onion, cheese.
Pour the heated mixture over the corn and green beans. Crumble the
Ritz crackers. Melt the stick of butter . Mix the crackers and the
butter together. Pour the cracker/butter mixture over the top of the
Cook for 30 minutes at 350 degrees.
Click Here to Print this
Easter Casserole Recipe
The Easter traditions that I grew up with rode immigrant coattails to
Pennsylvania. When the Pennsylvania Germans came to Pennsylvania, they
brought little with them because of the famine and wars that had leveled
their Palatinate homeland in the 18th century.
They did bring
with them a rich cultural tradition handed down from the days when
Germany was a vast forest. In a few years, the Oschter Haws would become
the Easter Bunny. They also brought egg dyeing which required onion
skins for amber, hickory bark for brown and madder root for red. By the
19th century, egg dyes came into their own including the one our family
used developed by a German from Lancaster county named Samuel W. Hinkle.
A pharmacist by trade, he turned them out in his basement helped by the
fact that his last name means "chicken". F.W. Woolworth stocked the dyes
in his five and ten and in the 1920's Hinkle Paint-On Egg Colors were
thriving. Today, children are still doing eggs a la Hinkle including my
grandchildren in Seattle!
Another tradition in my home was the
Easter-egg tree. In the 1950's ,the children's book, The Easter Egg Tree
by Katherine Milhous, made it a national custom. I have photographs of
my mother's tree. Church on Easter was a huge event that demanded new
outfits, large hats and corsages. And then there was the Easter dinner
which included ham, mashed potatoes and dandelion with a hot dressing.
The recipe follows:
Dandelion with Bacon Dressing
3 T. flour
1 1/2 c. water
1 beaten egg
1/2 t. salt
2 T. vinegar
1 qt. young dandelion leaves
Cut bacon into small
pieces and fry until crisp.
Pour off fat, except 2 T. Blend flour
into these 2 T. of fat and gradually add water. When thoroughly mixed,
add beaten egg, salt and vinegar Cook over low heat, stirring constantly
Pour over dandelion and serve at once, Good with
Click Here to Print this Recipe
When I lived in Summerville, SC, I added another
tradition. I started baking a Bunny Cake.
The recipe follows:
Bake any flavor cake mix in 2 layer pans, as directed on
package. Prepare fluffy white frosting mix.
Cut one layer of cake
in half to make 2 semicircles; put halves together w/frosting to form
Place cake upright on cut edge on serving plate or tray.
Cut notch about 1/3 way up one edge of body to form head. Attach cut out
piece for tail w/wooden pick. Frost bunny, sprinkle generously w/
shredded coconut. Make ear of white paper; color inside pink. Use pink
jelly beans or gumdrops for eyes & nose. Surround bunny w/ green tinted
coconut for grass and jelly beans for eggs. (Source: Betty Crocker
(Athena in DE).
Click Here to Print this Bunny Cake Recipe
These are the best Deviled Egg's ever:
Bacon and Cheese Deviled
12 hard cooked eggs, peeled
1/2 cup mayonnaise
Tablespoon honey mustard (can use equal amounts of honey and regular
mustard or mild Dijon mustard)
1/2 teaspoon salt
4 strips bacon, cooked, crumbled
shredded cheddar cheese
parsley for garnish (optional)
eggs lengthwise. Spoon out yolks into bowl. Reserve whites. Mash egg
yolks with fork. Add mayo, honey mustard, salt and pepper. Fold in bacon
and cheese. Fill each half egg with yolk mixture. Cover and refrigerate
until ready to serve.
Jeane in PA
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Print this Recipe
This is very good to serve with your Easter
1 can crushed pineapple (do not drain)
1/3 cup sugar
2 eggs beaten
2 tablespoons cornstarch
1 teaspoon vanilla
Mix cornstarch and water. Add eggs
and mix well. Add other ingredients. Pour in a greased 8" square pan or
baking dish. Sprinkle with cinnamon and dot with butter,
Bake at 350°
for 1 hour or until tested done.
Jeane in PA
Click Here to Print this
Pineapple Bake Recipe
Easter Traditions and Sunshine Salad
When our children were little we took a bushel basket and
lined with a pretty paper and they got a basket of fruit. We put
coconut, pineapple and any other fruit the market had that we did not
normally buy plus the standard fruits.
When the grandchildren
came along we started having a piñata filled with candy for them. Really
a lot of fun to watch them trying to break it.
This is the recipe
1 large pkg of lemon Jell-O
1 #15 can of crushed pineapple (drained and reserved)
Make your Jell-O as pkg says using 2 cups boiling
water. With the 2 cups of cold liquid use your reserved pineapple juice
and add cold water to equal 2 cups. Stir in your pineapple and grated
carrots and chill. I usually stir the Jell-O a couple of times as it is
Mary Jo in MD
Click Here to Print this Sunshine Salad Recipe
Free Fruit Pie Recipe Collection
always good to have a few mixes on hand that can be whipped up in a
hurry to make great cookies. You'll need cookies for lunches and field
trips, when guests stop by, or maybe for when the grandkids drop in.
You'll find perfect, proven cookie mixes for all your cookie baking.
Click Here for Cookie Mixes
Quick Bread Mixes
Bread Machine Mixes
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Raisin Gourmet Bread Machine Mix
A tender cinnamon
raisin bread kissed with California oranges. This combination of sunny
flavors makes for a wonderful bread. This bread mix is suitable for your
This mix is designed for bread machines and you
can easily make it in your stand type mixer or by hand. Directions are
Click Here for More Information
We so do
appreciate your working so hard to get this newsletter out each day for
all of us. I think it would be nice to have a couple of your favorites
also. We really do not have much of a tradition on Easter. We used to go
out for dinner at Easter and that was the time we always got a new
outfit from head to toe. The good ole days. Now I have my Mom and my two
children and maybe my ex-SIL over. It is a small gathering, but we
appreciate each others company and enjoy ourselves. Now to the recipes.
Here are a few that we enjoy with Ham which is usually the main course.
This year, I would like to try something different, but just not sure
what. Maybe some of the ideas from the newsletter will help.
1 pkg. Frozen peas (defrosted and drained well)
1 small red
onion, chopped into small pieces
1 can chick peas (drained)
Mix altogether and just before serving sprinkle with bacon
bits or cooked crumbled bacon. This is a very good salad, surprisingly.
I suppose you could add water chestnuts if you do not like the chick
peas. You just want something for texture.
Click Here to Print this Pea
3 Cups flour
1/2 teaspoon salt, mix with an egg
1 Cup hot tap water or
milk, and a little sour cream, maybe 1Tablespoon
These are for
potato perogi. Cook about 4-6 potatoes with a large onion. Mash and add
1/2-3/4 Cups grated cheddar cheese (depending on how cheesy you like
them). Add a little salt and pepper but no milk.
Roll dough to
about 1/4" thick and cut into small squares or rounds. Put a dab of
filling in each and seal well. I usually brush a little water on edge
and press to seal them. (I just fold them in half, whether using round
or square shape) Drop into boiling water and they are done when they
float to the top and are cooked 5 minutes.. I also stir them after
dropping them into the water. Remove from water with slotted spoon and
fry in onions and butter to brown just a bit. I then transfer into a
roaster or large casserole and layer them with kielbasa and heat and
serve. They are work, but so worth the effort. They can be made the day
before and reheated in the oven. The hot water makes this dough come
together pretty easily. And make sure they are sealed well. If not, they
will pop open and you lose the filling.
Click Here to Print this Perogi
Apricot Jello Salad Recipe
1 large or 2 small apricot jello
2/3 Cups water
2/3 Cups sugar
1 can crushed pineapple (14oz size)
2 jars apricot strained baby
food, small jars
8 oz cream cheese
1 can evaporated milk (chilled)
Add all ingredients except milk to a heavy saucepan. Bring to a
boil, cool. Whip the evaporated milk and fold together with the apricot
mixture. Put in serving bowl and top with chopped nuts. This makes a lot
of salad, but is good and keeps a few days.
I hope all enjoy the
recipes if they try them and maybe Easter is not the day to try the
Periogi, but they are good and we enjoy them. Hope everyone out there in
Nancyland has a very Happy Easter.
Judy in Ohio
Click Here to Print
Apricot Jello Salad Recipe
Easter traditions when I was growing up was mostly
built around the religious activities. Starting at Palm Sunday. My
Father would make us a cross out of palms to wear on our coat. Stations
of the Cross and the decorating of the churches for the Visiting of the
7 churches pilgrimage where a big part of my community. We would meet
all our old friends as we walked from church to church to see how they
had decorated the altars. The street was filled with people making the
pilgrimage. The night before Easter we would put out our new Easter
outfit for the next day. My parents would hide foil wrapped candy eggs
throughout the house, the first one would be found in the toe of our
slipper. And of course there would be a basket for each of us.
sisters and brother with their families all come to my Mother's house
for brunch. My Mother makes a wonderful apple pancake in the oven and
her Danish puff pastry. We bring various dishes like a cooked ham,
coffee cake, fruit salad, Delmonico potatoes, waffles, sausage, bacon,
and pitchers of juice and Mimosas. This is for those who would like the
apple pancake recipe . Happy Easter to all you wonderful people.
Oven Baked German Apple Pancake
3 Tbs butter
3 tbs sugar
1/2 tsp cinnamon
1 cup milk
1/2 tsp salt
1 cup unsifted
1/3 cup butter
In heavy skillet sauté sliced, peeled,
cored apples in 3 tbs butter for 10-15 minutes till tender . Mix sugar
and cinnamon and stir into apples. Put aside.
Set oven to 425
degrees put 1/3 cup butter in 10 inch oven proof skillet and place in
oven till melted. With Electric beater or use blender, beat eggs, milk,
salt, and flour. Pour batter into skillet. Bake for 25 minutes till
golden and puffy. Cut into big wedges and spoon warm apple mixture over
wedge serve with warm Maple syrup
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Free Pie Cookbook
This week's edition of Celebrity Chef Connection.
Hi Nancy and Friends! You asked for some tried and true Easter dishes,
so I am sending you a couple of favorites for an Easter brunch or
breakfast. I will post them just as they were given to me years ago.
They are very
forgiving, and to die for, they are so good!
Blueberry Cream Cheese Casserole
(that's my name for it)
1/2 loaf if
day old (at least) French bread
1/2 c. Maple syrup
c. Or more blueberries
1 8 oz. Pkg cream cheese
1 3/4 c. Blueberries
1/2 c. Water
1 T. Cornstarch
(more if you want it thicker)
Tear or cut up (depending on your
mood!) a half loaf of French bread. Mix in mixing bowl the eggs, and
Spray an 9X13" baking dish with Pam or such. Spread
1/3 of the bread chunks. Dot the bread with cream cheese chunks,
of the blueberries. Continue to layer until you run out of ingredients.
Pour egg mixture over top and let sit overnight, or until all of the
egg mixture has soaked up. Bake at 350 degrees for one hour, or until
top is lightly brown. Spoon blueberry syrup over each serving.
Mix syrup ingredients together and bring to a boil. Cook until
thickened. Spoon over hot casserole.
Mary in Oregon
Here to Print this Recipe
Skiers French Toast
Corn syrup (light or dark)
1/2 c. Butter
1 c. Firmly packed brown
1 12- 16 oz. Loaf un-sliced French bread, crusts trimmed
1 1/2 c. 2% milk
1 t. Vanilla
1/4 t. Salt
corn syrup, butter and brown sugar in a small saucepan and simmer until
syrupy. Pour this over the bottom of a 9X13" casserole dish. Slice the
bread into 12-16 slices, and place them over the sugar-butter mixture in
the dish. In a bowl, beat together the eggs, milk, vanilla and salt.
Pour this over the bread in dish. Cover and let stand in fridge
overnight. In the morning pre-heat oven to 350 degrees. Uncover the pan
and bake for 45 minutes. Serve while hot or warm, or the French Toast
will harden in the pan This can be re-heated.
Enjoy! Mary in Oregon
Click Here to Print
Egg Pie Recipe
1 can Crescent dinner rolls
(store brand didn't work as well)
1 lb of bacon
1/2 C. flour
Open can of rolls
and smoosh together seems to make it fit in a 9 in. pie plate, bottom
and up the sides, to make the crust. Cook bacon until a little crispy.
(I cut it up with the kitchen shears to cook it because it seems to go
faster and I don't burn it.) Cover the bottom of the unbaked crust with
the bacon and sprinkle grated cheese on the bacon. The original recipe
called for 5 slices of American cheese but I prefer about a scant cup of
grated, mild cheddar or what ever you prefer. Separate the eggs and beat
the whites until soft peaks form. Combine, in a separate bowl, the egg
yolks, flour, and sour cream thoroughly. Carefully stir the yolk mixture
into the whites so as not to deflate. Put the contents with the eggs
into the pie covering all and making sure to seal the edges with the egg
mixture so the cheese won't bubble out. Cook at 350º for 35 min. Let
cool for a few minutes and serve with some fruit. Nancy please feel free
to edit this I know it is a little long but I wanted you to know how
very much you and everyone are appreciated.
Jill in Idaho
Click Here to Print this Egg Pie
Nancy I had made this pie until we moved to
the house we are in now. I just came across it a few months ago. It is
so good and yet so easy to make. We like Lemon Pie and some people think
that a Lemon Pie is too tart.
Susie's Layered Lemon Pie
2 cups cold milk
2, 4 serving size, pkgs. Jello Lemon flavor instant
pudding & pie filling can use cooked one
1 tablespoon fresh lemon
1 pkg. Dream Whip
1 baked pie crust
Pour milk into a
large bowl and add dry pudding mixes and juice. Beat with wire whisk 2
minutes or until well blended. Mixture will be thick. Spread all but 1
cup of pie filling in the crust. Mix the 1 package of Dream Whip as on
the package. Take the cup of pie filling and 1 cup of Dream Whip and mix
together. Carefully spread the mixture over the first layer. Return to
the refrigerator for at least 3 hours or until ready to serve it. With
the Dream Whip spread on the pieces and grate some lemon peel if you
wish. Return the remainder of the pie to the refrigerator. If you use
the cooked pudding and pie filling to cut back on time use the microwave
instructions to cut back on time. Before you put this in the pie crust
it must be cool or at least room temperature.
Everyone have a
great day. Nancy and 4 legged associates take care.
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Marinated Baked Tomatoes
large, juice ripe tomatoes
Italian Salad Dressing
1 jar (6 ounces)
marinated artichoke hearts
Bread or cracker crumbs
Peel and slice tomatoes in half, early
in the morning. Pour some Italian dressing over tomato halves in a pyrex
dish . Refrigerate. About 1 hour before serving, slice artichoke hearts
and place on tomato halves. Sprinkle with basil, crumbs and cheese.
Place a dab of butter on top of each tomato half. Bake at 350º for 20
Click Here to
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