Happy Easter!

Easter is here and what a glorious time to spend with your loved ones and reflect upon this special time of renewal. It’s no accident that we celebrate Easter as everything around us seems to be springing forth from the ground with new life. Enjoy the day and keep Easter in your heart long past the broken eggs and melting bunnies.

Million Dollar Rice Salad

1 (8 oz.) pkg. cream cheese, softened
4 Tbsp. sugar
1 Tbsp. mayonnaise
2 oranges
2 cups cooked rice
12 maraschino cherries (halved)
2 cups miniature marshmallows
8 oz. Cool Whip
1 cup chopped pecans

Combine cream cheese, sugar and mayonnaise, blend until smooth. Peel oranges and separate, cut into bite size pieces. Add rice, cherries, oranges and marshmallows to cream cheese mixture, mixing well. Fold Cool Whip and pecans into mixture. Chill well.

 

Easy Deviled Eggs

12 hard-cooked eggs
¼ cup Miracle Whip Salad Dressing
¼ cup Dijon mustard
¼ tsp. paprika

Peel eggs; cut in half lengthwise. Remove yolks; place in small bowl. Mash with fork.

Add dressing and mustard; mix well. Spoon evenly into egg whites; sprinkle evenly with paprika. Cover and refrigerate until ready to serve.

Cheesy Potatoes

2 lbs. frozen hash brown potatoes
10 ¾ ounce canned cream of chicken soup
8 oz. sour cream
8 oz. shredded cheddar cheese
1 medium onion, chopped
2 Tbsp butter

Preheat oven to 375F. Combine first 5 ingredients in a bowl. Transfer to a buttered baking dish and dot with butter. Bake about 1 hour or until bubbly and golden on top.

Pineapple Pudding Cake

1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
½ cups milk
1 pkg. instant vanilla pudding
2 cups cream, whipped
1 cup coconut, lightly toasted

Bake cake according to directions on package. When done, poke holes in top of hot cake. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for at least 8 before serving; keep leftovers in refrigerator.

Fruity Cream Cheese Biscuits

3 cups Bisquick
2 tsp. grated orange peel
¾ cup orange juice
3 oz. cream cheese, softened
2 Tbsp. strawberry preserves
Sugar, if desired

Heat oven to 450ºF. Stir Bisquick, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll ½ inch thick. Cut with 2 ½ -inch round cutter dipped in Bisquick. Place on ungreased cookie sheet. Stir together cream cheese and preserves. Spoon 1 tsp. cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.