Seasons & Holidays

Crafts for the holidays and the different seasons.

Easter Bacon Bunny Oriental Salad

~ lindy

Easter Bacon Bunny Oriental Salad

Ingredients:

*2 packages of Cole Slaw
*6 Green Bunching Onions chopped
*1/4 or 1/3 cup Sunflower Seeds
*2 packages Chicken Ramen Noodles, crumbled into chunks (Use Chicken
Season Packets for option 1 Ramen Oriental dressing.)

Bacon Bunny

Ingredients:

*1 (24 ounce) package Pepper Bacon Strips, cut in half and then cook, cut into about 1-inch pieces (Leave 2 pieces uncut for the bunny ears.) You will have extra bacon.

*1 small Baby Carrot, sliced for nose and Paws/Feet

*Cream Cheese, food glue for the pepper corn eyes

*2 Black Whole Pepper Corns for the eyes

*1 Green Onion, sliced for the white of the eyes

*Mozzarella String Cheese for the whiskers

Ramen Packet Oriental Dressing (option 1)

Ingredients:

*6 tablespoon Olive Oil or Vegetable Oil
*2 tablespoon Vinegar – White or Pomegranate
*2 Chicken (Ramen Noodle) Seasonings packets or Oriental Dressing Below
*2 Splenda packets or sugar to your taste

Instructions:

Mix the above ingredients until all combined. Add dressing to salad just before serving.

Assemble/mix together salad just before serving and build the bunny onto of the bed of Oriental Salad into desired bunny shape.

Oriental Dressing (option 2)

Ingredients:

*1/4 cup Extra Light Olive Oil

*3 tablespoons White Vinegar

*1-2 teaspoons Garlic Powder

*1-2 teaspoons Onion Powder

*2 teaspoons Dried Minced Garlic

*2 teaspoons Dried Onion Flakes

*1 heaping tablespoon Sugar or Honey or to taste

*Pinch fresh ground Black Pepper

*1/4 teaspoon Sea Salt

*1 teaspoon Concentrate Bone Broth like Sam’s

Instructions:

Combine and mix together in a small mixing bowl: Oil, vinegar, garlic powder, onion powder, dried minced garlic, onion flakes, salt and bone broth concentrate.  Set aside 10-15 minutes before adding to salad.

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Making dressing

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Enjoy!

Lindy

Chick Deviled Eggs

~ lindy

My Eggs aren’t perfect in any way but they were fun to make.  I’ve tried lots of ways to get eggs to come out smooth every time but I think it can just be the eggs themselves.  I think thicker shells have a lot to do with the outcome.  Some say using  eggs that aren’t real fresh, cook this way or that but I just always bring my eggs to a boil and then put the lid on and take off the heat and let continue cooking for about 12 minutes for hard-boiled eggs for our altitude  in Northern Utah.  Then I drain off the water and add cold  water along with Ice, allow them to cool completely and peel them under cold water. If yours turn out perfect every time I would LOVE to know your trick.

These Chick Eggs are all over Pinterest.  I used sliced cut carrots and cut each slice into fourths and for the nose and black peppercorns  for the eyes.

Deviled Egg Mixture:

*12 Hard Boiled Eggs, peeled and cut each egg laying on its side, 1/3 of the egg for the head and 2/3 for the body and remove egg yolks into bowl

*1/2 cup Olive Oil Mayonnaise

*2/3 cup Plain Greek Yogurt

*2 tablespoon Sugar or  Honey or Sweetener of your choice

*1/2 teaspoon Smoked Paprika

*Sea Salt and Black Pepper (not freshly ground)

*1/4 teaspoon Vanilla Extract

Pipe or spoon the egg yolk  mixture into and pile onto the top/center of the egg white body.  Then add the head part of the cooked egg white and place it so the front has the egg yolk mixture showing for the face.  Add two pepper corns for the eyes and a triangle piece of carrot for the nose.

Enjoy!

Lindy