Author: lindy

Easter Table Party Ideas 

~ lindy

Easter is tomorrow and we wanted to share some pictures (OK a lot of pictures)  from of our Easter Dinner.  We had it on Friday because of all the Easter activities on the weekend.  Some of these recipes can be adapted to the taste of your family members.  Check back for links to these recipes next week.

 

Black Chalk Eggs

          

 

Natural Brown Eggs

  

Chocolate Dipped Egg Marshmallows with Pink Lemonade

 

Chocolate Dipped Egg Marshmallows

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*1 Bag Egg Shaped Marshmallows (Egg Swirlers, Campfire)
*Chocolate Almond Bark, melted in microwave on 30 second increments until melted
*Pastel Sprinkles, we used Wilton brand
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Note: Cut marshmallows about 1  1/2 inches from the base of the egg marshmallow or you could use white lollipop sticks, inserting stick into the base of the base of the egg and dipping in chocolate as desired.   (You could use a Styrofoam block to insert dipped egg marshmallow lollipops to dry.)
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Dip each egg shaped marshmallow top into melted chocolate almond bark and sprinkle with pastel sprinkles.  Allow dipped egg marshmallows to dry on drinking glass.

 

          

 

 

 
 

See Hot Cross Buns

  

See Hot Cross Buns Ham and Turkey Sandwiches

 
 

See Carrot Raisin Salad

Edit

   See Potato Salad Bar  

See Baked Potato Bar

 

 

Happy Easter!

Lindy and Jessica

Beef Stew

~ lindy

 

This is a Basic Beef Stew recipe we made at our St.Patrick’s Day Dinner, along with Reuben Sandwich.

 

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*This is partially a Crock-Pot Style Beef Stew.  I like to Braise the beef Stew pieces to bring out more flavor but you can combine all the ingredients in the Crock-Pot and slow cook for easy fixing.

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Beef Stew

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*2 pounds Beef Stew Meat Super Trim or trim off extra fat, braise  for extra flavor
*2 tablespoons extra Light Olive Oil, or Butter, sautéing meat
*1/2 teaspoon fresh ground Black Pepper
*1 teaspoon Sea Salt
*4 large Carrots,Chopped
*4 Celery Sticks, Chopped
*4 Coves Garlic, minced or pressed
*1/2 cup minced onions
*1/3 cup Tomato paste or 1 can 14 ounce Diced Tomatoes, puréed
*2 cans 14.5 ounce Beef Broth (50 percent less sodium), more if needed
*12 ounces Coca Cola
*1/8 teaspoon Red Pepper Flakes, optional
*1/2 cup Quaker Quick Barley
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In a heated seasoned cast iron skillet with olive oil on medium heat.  Add stew beef seasoned with pepper and salt, braise or brown the stew beef on all sides if possible and add to a crock-pot with liner.  Add the remaining ingredients except for the Quick Barley and add the last 1-2 hours of cooking, cook the beef stew on high for about 4-6 hours or on low for 8 hours or until beef is very tender.
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Optional:  I also boil the potatoes and carrots until barely tender and add the last two hours of cooking.
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Enjoy!

 

Lindy