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Archive | Seasonal

Halloween Happenings

Halloween Fest

Oct. 26: Halloween Fest for all ages at East Nelson UM Church, 9024 18 Mile Rd., Cedar Springs on Saturday, October 26 from 4-7 p.m. Games, snacks, haunted house, costume contest! Trunk or treat in the parking lot. Car trunks packed with treats for the young ones. Everyone is welcome to come and enjoy the party! Sponsored by the C.I.A. (Christians in Action-Youth Ministry)

Harvest party

Oct. 26: Cedar Creek Community Church, at 2969 14 Mile RD NE Sparta, will host a free harvest party on Saturday, October 26, starting at 5 p.m. There will be hayrides (using straw due to allergies), pumpkin bowling, bounce houses, cake walk, games, face painting, soup, hot dogs, popcorn, and lots of fun! All are welcome. Call 866-9829 for more info.

Pumpkin Carving and Lit Trails Walk

Oct. 26: Pumpkin/Carving and Pumpkin lit trail hike at Howard Christensen Nature Center, 16290 Red Pine Dr., Kent City, on Saturday, October 26. Suggested donation is $8 per person or $30 for family of four or more, including pumpkin to take home. (No one turned away for inability to pay. This donation helps keep HCNC operating.) Pumpkin carving from 5 to 6:30 p.m. and pumpkin lit walk through our spooky Enchanted Forest from 6:30 to 8:30 p.m. Includes pumpkin to take home or leave at the center for the wild animals to munch on. Dress up as your favorite nature character. Open to all ages.

Trunk ‘r Treat  at Courtland-Oakfield UMC 

Oct. 26: Whether pirate, zombie, princess, or other, you’re invited to go trunk to trunk and fill your goodie bag at Courtland-Oakfield United Methodist Church, 10295 Myers Lake NE, on Saturday, Oct. 26, from 6:00-8:00pm. Get candy, chili, and hot dogs, while they last. Safe, friendly, fun!

Awesome Autumn Adventure

Oct. 29: Celebrate the season with autumn crafts, pumpkin decorating, games and bountiful farmyard fun at the Sand Lake/Nelson Township Library, Tuesday, October 29, from 10:30 to 11:30 a.m. Please bring your own pumpkin. For all ages. The library is located at 88 Eighth St., Sand Lake.

Fall Festival – The Great Tomb Raid

Oct. 30: The Solon Center Wesleyan church presents its annual Fall Festival on Wednesday, October 30th from 6:30 to 8 pm. For families with children 5th grade and under. Discover Jesus’ power and enjoy candy, snacks & fun through this archaeological based festival. There will be Great Tomb Raid games, digs and artifacts, an Israel Bones Excavation station and a Tomb Raiders Cafe. A prize will be awarded for the best Indiana Jones look alike, so kids wear your costumes. The church is located at 15671 Algoma Ave., just north of 19 Mile Rd. See you at the dig!

Family Harvest Celebration

Oct. 31: Pine Ridge Bible Camp invites you to its annual Family Harvest Celebration on Thursday, October 31, from 6 to 8 p.m. This free event includes candy, games, gospel magician, wagon rides, cider, treats and a lot of fun decorations. It is a fun night for the whole family. Cider and treats will be served in our new dining hall. Pine Ridge is located just 5 miles east of town on 17 Mile Rd. Call 616-696-8675 for more information.

Cedar Springs Spooktacular

Oct. 31:  The Cedar Springs Area Chamber of Commerce, businesses and churches in Cedar Springs are sponsoring the annual Main Street Halloween Spooktacular on Wednesday, October 31. There will be a Haunted School House at the Cedar Springs Historical Museum in Morley Park; a Kids Carnival, hosted by Calvary Assembly of God in North Park (NE corner of Pine St. and Main St., behind Cedar Rental); a Ghost in the Graveyard, hosted by En Gedi at North Park; Trick-or-Treating at local businesses between 5-7pm, and Trunk or Treat at The Springs Church from 6 to 8 p.m. (see more details below).

Traffic Squad/Fire Department

Oct. 31: There will be cider, donuts and candy at the Cedar Springs Fire Department on Maple Street from 5 to 7 p.m. or while supplies last. Chief Marty Fraser will have the fire building open and staffed during this time period.

Trunk or Treat at The Springs

Oct. 31: Creative costumes—check. Oodles of goodies—check. Lots of giggles and loads of fun—doublecheck! You’ll experience it all at The Springs Church at Trunk or Treat on Halloween night from 6 to 8 p.m. There will be lots of candy for the taking, carnival games, a giant slide and a petting zoo! For the adults there will be hot chocolate, cider and donuts. It will be fun for the whole family, and a safe, well-lit environment for kids. The church is located at 135 N. Grant St., in Cedar Springs.

Sand Lake Fire Department

Oct. 31: The Sand Lake Fireman’s Association will host their annual Halloween festivities at the fire station at 2 Maple Street in Sand Lake from 6-8 p.m. There will be games, a bounce house, prize drawings, goody bags, cider, donuts, and coffee. There will also be a costume contest, with judges walking around from 6:30 to 7:30 looking at the costumes. Judging is at 7:30, must be present to win the contest. Call 636-8854 for more info.

 

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Grill Up a Father’s Day Feast

FATH-Fathers-day-feast

(Family Features) Make Father’s Day special by combining two of Dad’s favorite things – sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two  American favorites – the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

Preheat the grill on high.

Make sure the grate is well oiled to prevent sticking.

Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.

Use tongs to turn the chicken instead of a fork, which may tear the meat.

Keep the grill covered as much as possible for quicker, more even cooking.

Have a spray bottle filled with water handy in case of a flare up.

Once you remove the chicken from the grill, allow it to “rest” for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

 

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:
2 cups watermelon puree

Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup (can use light version)
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle pepper, or to taste
Chicken:

Chicken wings or drumettes
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

 

To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

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Mother’s Day Guide: How to Choose the Best Gift for Her

What gift will make Mom happy this Mother’s Day?

What gift will make Mom happy this Mother’s Day?

 

NewsUSA

(NU) – Last year, flowers and jewelry topped the list of popular Mother’s Day gifts — naturally. Many women enjoy the warmth that fresh flowers add to a room, almost as much as supplementing a never-ending jewelry collection.

But if you honored Mom with tried-and-true gifts last May, show your appreciation by exercising a few creative muscles this year. Do something different — seize the op- portunity to show unflinching love and gratitude.

Need a little help? The gift experts at RedEnvelope (www.redenvelope.com) — a trust- ed source of ideas and inspiration for any occasion — compiled sug- gestions about how to find the best present for the moms in your life.

For the traditional mom: Tra- ditional moms rarely stop working for their families yet never ask much in return. Whether she rel- ishes a new book, long baths or champagne brunches, she deserves it all. Give her a reason to sched- ule some “me time” with a home spa treatment, like a Lavender Re- laxation Spa Set and a new spring robe. Or if she likes to share with friends, indulge in a Champagne Treats Basket from Shari’s Berries (www.berries.com).

For the contemporary mom: Whether it’s your sister, daughter wife or mother, the contemporary mom maintains a stylish home and makes strollers look fashionable. While her glamour may appear effortless, reminders don’t hurt. Brighten up her office or desk with a Mother and Child Orchid Garden (www.proflowers.com). If you’re brave, consider a pair of Enamel Stud Earrings, only offered at Re- dEnvelope. The big, bold enamel earrings have a versatile feel that can be both retro and mod.

For the gourmet mom: The gourmet mom tends to throw the best dinners, perhaps a result of restaurant experience or just a deep-rooted love of good cooking. Either way, her taste buds deserve some treats she didn’t make. If she has a sweet tooth, Shari’s Berries delivers handmade Mother’s Day chocolatey-covered strawberries and Cake Pops. For the potluck regulars, customize a glazed Stoneware Casserole dish with a nickname or favorite phrase at Personal Creations (www.personalcreations.com).

For the entertaining mom: If it’s possible to have a monopoly on holiday parties, leave it to the entertainers. Entertaining moms are the first to send out a Google group invite to Sunday “Fun-day” at their house. Even though we can’t attend every single one, they are admittedly some of the best parties. Surprise her with a lavish token of love, like a box of gourmet dipped berries one day, followed by two dozen rainbow roses the next. New Personal Cre- ations picture frames allow for col- lage cut-outs reading anything from “I Love Mom” to “Family.”

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Tips for new Mother’s Day and Father’s Day traditions

(BPT) – Families have many special traditions to celebrate Mother’s Day and Father’s Day. Starting new traditions around these days is also common. If your family is looking for some new ways to enjoy Mother’s Day or Father’s Day this year, check out these tips and gift ideas that will help make your celebrations special:

* Shop, dine or donate – Mother’s Day and Father’s Day are when we recognize parents for starting their families. This year, March of Dimes is launching the imbornto campaign to celebrate a powerful truth that every baby is born to do something great, but first they have to be born strong and healthy. Every time a baby is born, so are a new mom and dad. That’s why March of Dimes is the “Official Partner of Mother’s Day and Father’s Day,” encouraging you to shop, dine or donate where you see the imbornto seal to help continue the organization’s 75 years of research, education, vaccine development and medical breakthrough. imbornto partners include Martha Stewart Living Omnimedia, Inc., The Bon-Ton Stores, Bliss Carpets, Farmers Insurance, Kmart, Mud Pie, Beaulieu, ProFlowers and First Response. Visit www.imbornto.com to learn more.

* Good eats – New delicious recipes always bring flair to family gatherings around the dinner table. Make it a fun event by having family members create these recipes together, and then present them to mom or dad with a flourish of colorful cards, fresh cut flowers or brightly-wrapped packaging. Here are some great recipes from the kitchens of Martha Stewart Living Omnimedia, Inc. to try:

 

Grilled Potato Slices with Salt and Vinegar

Prep time: 5 minutes

Total time: 50 minutes

Yield: serves 4

Ingredients:

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices

2 cups white vinegar

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt, plus more for sprinkling

1/4 teaspoon freshly ground pepper

Directions:

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt and pepper. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

 

Brown Sugar and Pecan Sticky Buns

Prep time: 25 minutes

Total time: 55 minutes plus resting

Yield: serves 12

Ingredients:

All-purpose flour, for work surface

1 recipe basic pizza dough, or 2 pounds store-bought pizza dough, thawed if frozen

1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature

1 cup packed dark-brown sugar

1 1/2 cups pecans, chopped

1/2 teaspoon coarse salt

Directions:

On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into 2 jumbo muffin pans or a 9-by-13-inch baking pan. Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Cook’s note:

Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it’s exceptional with homemade.

 

* Family activity time – Spending the day together is the best way to celebrate Mother’s Day or Father’s Day, so find an activity everyone can enjoy. Maybe it’s heading out to watch a movie, going to the local park for a long walk or bike ride, or crafting a household decoration together.

All members of the family can enjoy Mother’s Day and Father’s Day, so consider trying out a new family tradition and make the celebration even bigger this year.

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To Mom with love

Smoked Salmon Eggs Benedict features a heavenly sauce made with heart-healthy canola oil.

Smoked Salmon Eggs Benedict features a heavenly sauce made with heart-healthy canola oil.

(NAPS)—Show your love for mom by looking after her health with the gift of heart-smart cooking.

Try classic brunch recipes that have a heart-healthy twist, such as those from CanolaInfo’s “Mother’s May the Healthy Way” recipe collection from Ellie Krieger, M.S., R.D., host of the Cooking Channel’s “Healthy Appetite.”

To lighten up her recipes, Krieger uses low-fat dairy products, whole grains and canola oil, which has the least saturated fat and most omega-3 fat of all common culinary oils.

Here’s a healthier take on Eggs Benedict to warm mom’s heart:

Smoked Salmon Eggs Benedict with Creamy Dill Caper Sauce 

Yield: 4 servings

Serving size: 1 piece

1⁄2 cup nonfat plain yogurt

1 Tbsp canola oil

1 tsp fresh lemon juice

1 Tbsp chopped fresh dill, plus sprigs for garnish

1 Tbsp capers, drained

1⁄2 tsp finely grated lemon zest

2 whole-grain English muffins

3 oz thinly sliced smoked salmon

4 medium eggs

3 Tbsp white wine vinegar

To make sauce: In medium bowl, whisk yogurt and canola oil until blended. Whisk in lemon juice, then stir in chopped dill, capers and lemon zest. Toast English muffins. Place slice or two of salmon on top of each English muffin half. To poach eggs: Fill large, deep skillet about ¾ inch to top with water and bring to boil over high heat. Add vinegar, then reduce heat to medium-low. Crack egg into small bowl, then gently add it to boiling water. Repeat with remaining eggs until all four eggs are in skillet. Cook until whites of eggs are set but yolks are still slightly runny, about 3 minutes. Use slotted spoon to transfer eggs to paper towel to drain. (Alternatively, cook eggs over easy in nonstick skillet.) Transfer each egg to salmon-topped English muffin half. Pour 2 tablespoons of sauce on top of each muffin and garnish each with sprig of dill.

Nutritional Analysis per Serving: Calories: 200, Total Fat: 10 g, Satu- rated Fat: 2 g, Cholesterol: 190 mg, Sodium: 470 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 14 g.

For more recipes and culinary tips, go to www.CanolaInfo.org.

 

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Winners at the Post Community Easter Egg Hunt

The following kids won baskets at the Post Easter Egg Hunt. Due to a glitch, we had 18 winners this year:

2-3 year olds

#1 Jaelyn Closser. 3, Cedar Springs

#2 Dalton Skelonc, 3, Solon Township

#3 Miah Siefken, 2, Coopersville

#4 Nicholas Julien, 3, Oakfield Township

4-5 year olds

#5 Raymond Grate, 4, Solon Township

#6 Luka Ivanov, 5, Cedar Springs

#7 Collin McDonald, 5, Cedar Springs

#8 Wyatt Vint, 4, Cedar Springs

6-7 year olds

#9 Jayda Aho-Melle, 7, Nelson Township

#10 Ashley Hansen, 6, Grand Rapids

#11 Kayden Black, 7, Sand Lake

#12 Trevor Castle, 6, Nelson Township

8-10 year olds

#13 Carley Shears, 9, Nelson Township

#14 Dylan Heiss, 9, Cedar Springs

#15 Jordan Victorson, 9, Courtland

#16 Ryleigh Fillion, 10, Belding

#17 Ashleigh Cervantes-Tanis, 8, Cedar Springs

#18 Kyle Wise, 10, Cedar Springs

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Bunnies, chicks grow into rabbits and chickens

Think twice about giving them to children for Easter

Spring is approaching, and many parents are shopping for Easter gifts for their little ones.  Some will shop for baby bunnies and little chicks to give as gifts. There are several responsibilities that come with these animals, as they will grow into adults. Rabbits can live 7 to 10 years, while chickens can live into their teens.  The Kent County Health Department encourages adults to consider the longevity, as well as health and safety issues, if giving bunnies or chicks to children for Easter.

“After the Easter holiday is over, the Kent County Animal Shelter receives dozens of unwanted domesticated rabbits and several chickens,” according to Adam London, acting Health Officer for the Kent County Health Department. “Adults need to recognize that adopting or buying these cute little pets typically means a long-term commitment.” Pet rabbits have specific dietary needs and must live indoors.  They can learn to be very social pets with routine handling and care.

Raising chicks and other poultry has become popular, but it has also led to an increase in Salmonella outbreaks in humans. Last year, there were eight outbreaks connected to live poultry in the U.S.  Salmonella is common in baby poultry, and spreads from contact with the birds or their environments. Birds with Salmonella may appear healthy, but in humans, the bacteria can cause diarrhea, stomach cramping, fever and dehydration. Illness can last for up to a week, and can be serious in young children, older adults or those with weakened immune systems.

“If you handle a chick, be sure to wash your hands thoroughly when finished,” London says. “Don’t let children under the age of five handle chicks, or let kids snuggle or kiss chicks.” The Centers for Disease Control and Prevention has more information:

http://www.cdc.gov/media/dpk/2013/dpk-live-poultry-salmonella.html.

The Kent County Health Department suggests giving children toy stuffed animals this Easter.  Also, if giving or receiving plants for the holiday, make sure they stay out of the reach of any pets.  Some items, such as lilies, can be toxic to pets.

For a list, check out:  http://www.aspca.org/Pet-care/poison-control/Plants.

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Easter Coloring Contest 2013

And the winners are…

Crayon coloring talent in Cedar Springs

As usual, judging for the Cedar Springs Post Easter Coloring Contest was very difficult indeed. All of our entries were really great making it extremely hard to decide the winners. The judges could not agree. Things got heated, and a fight broke out. Someone called the cops. People went to jail. So here are the winners for this year.

Basket winners may pick up their prize on Monday, April 1.

See you next year!

 

Age Group: 4 and under Autumn Passage of Sand Lake • Age 3

Age Group: 4 and under
Autumn Passage
of Sand Lake • Age 3

Age Group: 5-7 Mackenzie Brouwer of Cedar Springs • Age 5

Age Group: 5-7
Mackenzie Brouwer
of Cedar Springs • Age 5

Age Group: 8-10 Emily Anielski of Cedar Springs• age 8

Age Group: 8-10
Emily Anielski
of Cedar Springs• age 8

 

 

 

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Easy Easter Brunch with a Pantry Punch

Spicy Candied Bacon with eggs

Spicy Candied Bacon with eggs

(Family Features) The ingredients for an easy weekend breakfast or a special Easter brunch may be in your pantry right now. Holidays are the perfect time to sprinkle additional creativity or fresh new thinking into meals for family and friends and — by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways — you can craft new and delicious dishes sure to make everyone smile.

Try these recipes from Hungry Jack® using simple pantry staples, and turn them into what will become new brunch favorites:

—Put a unique spin on brunch food with a savory Ham, Egg and Cheese Pizza.

—DIY Pancake Breakfast Sandwiches: You can assemble them for your guests, or get everyone involved by letting them build their own and add some custom touches like eggs, cheese or bacon.

—Combine sweet, spicy and smoky flavors for Spicy Candied Bacon, a definite crowd pleaser.

—Set out some flavored or Greek yogurt and a bowl of Good Morning Granola so guests can create their own breakfast parfaits.

For more creative recipes and ideas, visit www.hungryjack.com.

 

 

Spicy Candied Bacon

Yield: 6 slices

Prep Time: 5 minutes

Cook Time: 25 minutes

1/2 pound extra-thick cut bacon, about 6 slices

1/4 cup Hungry Jack Original Syrup

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon cracked black pepper

1. HEAT oven to 375°F. Line 15 x 10-inch baking pan with foil. Lay bacon slices on foil.

2. BAKE 18 to 20 minutes or until bacon edges begin to curl. Remove from oven. Tilt pan to drain. Pat bacon with paper towel. Combine syrup, cayenne pepper, cinnamon and pepper in small bowl. Drizzle evenly over bacon slices.

3. BAKE 5 minutes or until evenly browned. Remove to wire rack. Cool 5 minutes.

Serving suggestion: Candied Bacon Breakfast Sandwich: Layer fried egg on English muffin. Top with shredded cheese, Spicy Candied Bacon and a dash of hot sauce or ketchup. Top with other half of English muffin.

 

 

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Pancakes:

Crisco Original No-Stick Cooking Spray

3/4 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/3 cup water

1/4 cup Hungry Jack Original Syrup

1/2 cup shredded sharp cheddar cheese

1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces

1/4 teaspoon salt

4 3-inch round sausage patties*

Eggs:

1 tablespoon butter

1/3 cup diced red pepper

4 large eggs

1/8 teaspoon salt

For pancakes:

1. COAT griddle or skillet with no-stick cooking spray. Heat griddle or skillet on medium heat (350°F).

2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.

3. POUR 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.

For eggs:

1. MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage.

2. PLACE one pancake on plate. Top with cooked sausage patty, egg and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

*TIP: If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.

 

 

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Crust: 

Crisco® Original No-Stick Cooking Spray

1 3/4 cups Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/4 cup grated Parmesan cheese

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1/3 cup water

2 tablespoons Crisco Pure Olive Oil

Filling:

3 large eggs

1 cup sour cream

1 tablespoon Dijon mustard

1 1/2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed

1/4 teaspoon salt

1 cup shredded Swiss or cheddar cheese

1/3 cup thinly sliced green onion

4 ounces thinly sliced deli-styled baked ham, coarsely chopped

Fresh dill sprigs (optional)

For crust:

1. HEAT oven to 425°F. Coat 12-inch pizza pan with no-stick cooking spray. Combine pancake mix, Parmesan cheese, dry mustard and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms.

2. PRESS dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake 7 minutes.

For filling:

1. WHISK eggs, sour cream, Dijon mustard, dill and salt in medium bowl. Stir in cheese and green onions. Pour over hot crust, spreading evenly. Toss ham to separate pieces. Sprinkle evenly over egg mixture. Reduce oven temperature to 350°F. Bake 20 to 25 minutes or until egg mixture is set in center. Cool 5 minutes before cutting. Garnish with fresh dill, if desired.

 

 

Good Morning Granola

Good Morning Granola

Good Morning Granola

Yield: 5 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

3 cups old-fashioned rolled oats

1 cup sliced almonds

1/2 cup shredded sweetened coconut (optional)

2 tablespoons wheat germ

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons Crisco Pure Vegetable Oil

1/2 cup Hungry Jack Sugar Free Breakfast Syrup

2 tablespoons firmly packed brown sugar

1 cup dried fruit, such as raisins, golden raisins, cherries or cranberries

1. HEAT oven to 350°F.

2. COMBINE oats, almonds, coconut, wheat germ, salt and cinnamon in large bowl. Combine oil, syrup and brown sugar in another bowl. Pour over oat mixture. Toss until well coated. Spread evenly in 13 x 9-inch pan.

3. BAKE 30 minutes or until golden brown, stirring frequently. Cool completely. Stir in dried fruit. Store in airtight container at room temperature.

 

 

(captions)

Spicy Candied Bacon with eggs

Pancake Breakfast Sandwich

Ham, Egg and Cheese Pizza

Good Morning Granola

 

Posted in Easter, Featured, RecipesComments Off

Pack Your Easter Basket Full of Sweet Treats

EAS-Sweet-Treats(Family Features) Spring into action and surprise guests at your Easter gathering with eggcellent desserts and treats. From pastel-colored cakes to homemade kid-friendly candies, Wilton has simple ideas to brighten any holiday table and help you make delicious sweet treats that will have your guests hunting for more.

“Holiday get-togethers are the perfect time to try new recipes, have fun in the kitchen and showcase your baking skills,” says Nancy Siler, vice president of consumer affairs at Wilton. “Get the kids involved with candy molds and Easter-themed cupcake kits, or add an element of surprise with a festive cake that reveals its pastel perfection when sliced.”

Try these tips from Wilton to make your desserts hop off the table:

• Celebrate Spring Fashion: Play up seasonal pastel colors by using an ombre technique. Fade through shades of rose, aqua or mint to add personality and chic spring flare to your cake.

• Some ‘Bunny’ Special: Involve kids in the process; let them put their creativity to work by adding finishing touches like seasonal nonpareils, bunny with jelly bean icing decorations and sprinkles.

• Lollipop, Lollipop: Impress guests by creating your own candy lollipops with Wilton’s Easter Candy Making Kit Mega Pack. From Easter eggs to butterflies, there are fun and tasty shapes to tempt guests of all ages.

• Basketful of Fun: Display your Easter candies and sweets in spring floral themed baking cups, and send guests home with leftovers in bunny treat bags and boxes for a festive touch.

For more Easter recipe ideas, baking tips and inspiration, visit www.wilton.com.

 

Spring Ombre Layer Cake

4-1/2 cups sifted cake flour

2 tablespoons baking powder

1 teaspoon salt

1-1/2 cups (3 sticks) butter or margarine, softened

2-1/4 cups granulated sugar

1-1/2 teaspoons Imitation Clear Vanilla Extract

1-1/2 teaspoons almond extract

6 egg whites

1-1/3 cups milk

Rose Icing Color

Homemade Marshmallow Icing

Bunnies with Jelly Beans Icing Decorations

Preheat oven to 350°F. Spray two 9 inch round pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add extracts and beat well. Add egg whites, 2 at a time, mixing until well blended. Add flour mixture to butter mixture in three additions alternately with milk, beating well after each addition and scraping bowl as needed.

Divide batter into 4 equal portions (about 1-2/3 cups batter each). Add a small amount of icing color to one portion of batter. Add increasing amounts of color to each additional portion of batter to create shades of increasingly darker rose. Fill pans with batter.

Bake 17-19 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely. Wash and dry pans completely. Bake remaining batter as directed above.

To decorate, stack layers on cake board or serving platter, filling between layers with marshmallow icing.  Spoon ice cake; press icing decorations around cake into icing.

 

Homemade Marshmallow Icing

3 tablespoons Meringue Powder

1/2 cup cold water

2 cups granulated sugar

1/3 cup water

1/4 cup light corn syrup

 

In large bowl, whip meringue powder and 1/2 cup cold water with electric mixer until stiff peaks form, about 3 minutes.

In medium saucepan, bring sugar, 1/3 cup water and corn syrup to a boil over high heat. Reduce heat to medium. Stir constantly while sugar boils rapidly for 4 minutes. With mixer on high speed, slowly pour syrup down the side of the bowl into meringue, being careful not to let syrup hit the whip or meringue mixture. Continue beating on high speed for 4 minutes. Use immediately to fill and ice cake.

Makes about 16 servings.

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