Easter Chocolate Chip Cookies

2 1/2 c. SR flour

1 c. butter, softened

3/4 c. sugar

3/4 c. light brown sugar, packed

2 eggs

2 t. vanilla or almond extract

gel food coloring (pastel colors), optional

2 c. chocolate chips, vanilla chips, Easter sprinkles, etc..., your choice

Preheat oven to 350. Line baking sheets with parchment paper. Beat butter and sugars together until light and fluffy. Add eggs one at a time. Mix well after each. Add extract. Gradually add flour. Stir until combined. Divide dough into 4 bowls, or leave together if not coloring. Tint each with a different color (if using). Mix gently until evenly colored. Take small portions of each and press together to form a marbled ball. Place on baking sheet and gently flatten. Sprinkle with chocolate chips or other garnish. Bake 10-12 minutes until edges are golden. Cool 5 minutes. Serve warm if desired.

Strawberry Shortcake Crumbs (use w/Strawberry Shortcake Cookies)

3 oz. pkg. vanilla instant pudding mix*

3 oz. pkg. strawberry jello powder*

1/4 c. plain flour

1/4 c. butter, super soft, but not melted

14.3 oz. pkg. golden oreos

Preheat oven to 350. Add strawberry jello powder to butter in bowl. Beat until well combined. Add vanilla pudding powder. Beat. Beat in flour until no white specks are left. Spread onto parchment paper lined baking sheet. Bake 8 minutes. Remove and cool 3 minutes. Transfer to fridge for 15 minutes. Place oreos in food processor and pulse until cookies are crumbly. Break jello mixture into pieces. Place in food processor and pulse until crumbly. Toss mixtures together. Sprinkle on top of baked Strawberry Shortcake Cookies that have been drizzled with icing.

Also good sprinkled on vanilla ice cream.

*Make sure the pudding mix and jello powder are the same size.

Strawberry Shortcake Sugar Cookies

1 1/2 c. of Strawberry Shortcake Crumbs (separate recipe)

2 3/4 c. SR flour

3/4 c. butter, softened

1 1/2 c. sugar

2 eggs, room temperature

2 t. vanilla

Topping:

4 c. powdered sugar

3 T. milk

pink food coloring

Preheat oven to 350. Line baking sheet with parchment paper. Combine butter and sugar until creamy & light yellow in color (4-5 minutes). Add eggs one at a time. Beat into butter mixture. Add extract. Add flour. Roll dough into 1 T. size balls. Press down balls until flat (1/4" thick). Bake 10 minutes. Remove from oven. Cool completely 2-3 minutes. Once completely cooled, stir together first 2 topping ingredients. Divide into two small bowls. Leave one white and add pink food coloring to the other one. Use a fork to zigzag drizzle icing on cookies. Sprinkle with Strawberry Crumbs or other garnish. Allow to dry completely. 

Picture is with strawberry crumbs.

Easter Bunny Button Cookies

1 c. butter, softened

2/3 c. sugar

2 eggs, room temperature

1 t. vanilla/almond extract

2 1/3 c. plain flour

1/2 c. white sanding sugar (found at craft stores)

pastel m&m's or cadbury mini eggs

Preheat oven to 350. Line baking sheet with parchment paper. Beat together butter and sugar until light and fluffy. Add eggs and extract. Beat to combine. Add flour to butter mixture until combined. Do not overmix. Roll into 1 t. size balls. Roll in sanding sugar and place on baking sheet. Push candy in center of cookies. Bake 10 minutes. Allow to cool 3-5 minutes. Makes 2-4 dozen cookies (depending on size of balls).

Swedish Sticky Cake (Kladdkaka)

2/3 c. butter, melted

2 eggs

3/4 c. SR flour

1 1/3 c. sugar

1 t. vanilla

1/3 c. cocoa

Topping:

1/2 c. heavy cream

1/2 t. vanilla

1 1/3 c. semi-sweet chocolate chips

Preheat oven to 325. Spray 8" round springform pan. Combine sugar and butter until smooth. Add egg and vanilla. Add flour & cocoa until just combined. Spoon batter into pan and spread into a thin layer. Bake 17-20 minutes or until just set in the center. Allow cake to cool while making topping. Add cream to a large microwave safe bowl and microwave for 1 minute on high. Add chocolate chips and vanilla. Allow chocolate chips to melt for 5 minutes, then mix for 1-2 minutes until smooth. Pour chocolate over cooled cake and allow to set for 1 hour then refrigerate until ready to serve. Remove from pan to serving plate before serving.

(Original recipe from 12 tomatoes)

Chocolate Chip Pan Chewies

1/2 c. melted butter

1 c. dark brown sugar

1 egg

2 t. vanilla

1 c. SR flour

1 c. chocolate chips

Preheat oven to 350. Spray 9x9 pan. Combine butter, brown sugar, vanilla and egg until well combined. Add flour. Stir. Stir in chocolate chips. Spread in pan. Bake 20-25 minutes. Enjoy!

*May be doubled for 9x13 pan.

Butter Chicken

1 pound boneless skinless chicken, cut in chunks 

1 T. olive oil

butter chicken sauce, Sherwood or Patak's, your choice of heat (we like mild or extra mild)

Basmati rice, cooked (I use Ready Rice, cooks in pouch in microwave)

naan bread

Cook chicken in oil over medium heat until browned. Add sauce and simmer until warmed through. Serve over warm rice with side of naan bread. My daughter's favorite!

Seafood Pot Pie

1 lb. shrimp, peeled, deveined, and chopped, or use salad shrimp

1/2 lb. scallops or white fish, optional

3 T. butter

1 small onion, finely diced

2 cloves garlic, minced

2 T. plain flour

1 1/2 c. seafood or chicken broth

1 c. heavy cream

1/2 c. sharp cheddar cheese, shredded

1/2 t. old bay seasoning

salt & pepper to taste

1 T. fresh parsley, chopped

Cheddar Bay Topping:*

1 c. biscuit mix

1/2 c. shredded cheddar cheese

1/2 t. garlic powder

1/3 c. milk

2 T. melted butter

Over medium heat, melt butter. Add onion and garlic. Cook for 2-3 minutes until soft and fragrant. Add other seasonings, if desired. Stir in flour and cook for 1 minute. Slowly whisk in the broth and heavy cream. Stir continuously until sauce thickens and is smooth. Fold in shrimp, scallops, or fish, shredded cheese, & seasonings. Simmer gently for a few minutes until seafood is tender and coated in sauce. In a mixing bowl, combine all of biscuit mix ingredients. Stir until soft dough forms. Transfer seafood mixture into ramekins or baking dish. Drop spoonfools of biscuit dough over filling. Bake at 375 for 22-25 minutes until the biscuits are golden and the filling is bubbling. Sprinkle with parsley and serve hot for a rich, cozy seafood meal. Makes 4 servings.

*could also pour in unbaked pie shell instead of using biscuit mix

Easter Pastel Striped Shortbread Cookies

2 sticks butter, softened, name brand, not melted

3/4 c. powdered sugar

2 c. plain flour

1 t. vanilla or almond extract

1/4 c. cornstarch (makes chewier cookies)

1/4 t. salt

gel food coloring (soft pink, soft green, not bright)

1/2 c. sugar

Preheat oven to 325. Line baking sheets with parchment paper. Beat powdered sugar and soft butter for 3 full minutes (no less!) Add vanilla, mix briefly. Whisk flour, cornstarch, and salt together. Add other ingredients on low. Mix until all incorporated. Overmixing produces toughness. Dough should be soft and smooth, not sticky. Dovide sugar into 2 bowls. Add a tiny drop of gel coloring to wach bowl. Mix thoroughly using back of spoon to evenly distribute. You want muted colors, not vibrant. Roll dough into 1" balls. Roll in plain sugar. Place on baking sheet 2" apart. Flatten cookie to 1/2" thick. (too thick=undercooked, too thin=crispy cookie). Dip fork in colored sugar and press gently across cookie surface. Repeat until all cookies are striped. Alternate colors on the same cookie if desired. Each cookie should have 3-4 stripes. Bake 12-15 minutes. Bottoms should be lightly golden, tops should be pale. Do not wait for visible browning on top. Remove to cool. Shortbread forms as it cools.

Strawberry Coleslaw

10 oz. bag angel hair coleslaw

1/2 c. sliced almonds

1/2 c. raisins

2, 6 oz. lemon burst yogurt

1/4 c. mayo or miracle whip

2 T. lemon juice

1 t. salt

1/2 t. pepper

2 c. diced strawberries

In a large bowl, combinecoleslaw, raisins, and almonds. In another bowl, combine the yogurt, mayo, lemon juice, salt & pepper. Pour the dressing over the slaw mix. Mix well. Cover and chill at least an hour. Right before serving, add strawberries. (Adding them right before serving keeps them from getting too soggy and bleeding into the mixture making it pink.) 

Easter Swirl Pie #2 (No Bake)

1 graham cracker crust*

8 oz. cream cheese, softened

1 c. heavy whipping cream** or cool whip, thawed

1/2 c. powdered sugar

1 t. vanilla

1/2 c. Eaglebrand milk (14 oz can=1 1/4 c.)

gel food coloring: pink, blue, yellow, purple***

whipped cream, sprinkles, pastel candies, optional garnish

Beat cream cheese until smooth and creamy. Add vanilla, powdered sugar, and eaglebrand milk. Mix until well combined. Add cool whip*. Divide into 4 small bowls. Add a few drops of gel food coloring into each bowl and gently mix. Spoon each color randomly into pie crust, layering different colors. Use a toothpick or skewer to gently swirl the colors together. Do NOT overmix! Place in refrigerator at least 4 hours or overnight to firm up. Top with garnish before serving. Makes 1 pie.

*can also use mini graham cracker crusts or double recipe and place in 9x13 dish (you'll need to make a crust)

**To make whipped cream from heavy whipping cream, combine 1 c. heavy cream, 1-2 T. powdered sugar, and 1 t. vanilla, mixing on slow, gradually increasing to high speed until soft peaks form. Continue as directed for pie.

***for Christmas swirl pie use red and green gel

My pie didn't turn out as pretty as this picture, I couldn't find purple or orange food coloring gel. I tried mixing some colors but that didn't work either. But it was a yummy pie and I had several people ask me for the recipe.

Recipe from Tasty Gastronomic.

My pics are here: 1st pic: filling colors; 2nd pic: swirled pie without Easter sprinkles; 3rd pic: with Easter sprinkles; 4th pic: inside pie.

Easter Swirl Pie

Crust*:

2 c. graham cracker crumbs

1/2 c. melted butter

1/4 c. sugar 

Filling:

16 oz. cream cheese, softened

1 c. sugar

2 eggs

1 t. vanilla

1/2 c. sour cream

Swirl Colors:

**Gel food coloring: pink, blue, yellow, green

whipped topping, optional

pastel sprinkles, optional

Preheat oven to 325. Spray 9" pie dish. Combine crust ingredients, press firmly into dish, bake 8-10 minutes, Cool completely. Combine cream cheese and sugar until smooth, add eggs one at a time, then vanilla, and sour cream. Split filling into 4 bowls and tint each with gel food coloring. Spoon colored fillings over crust and swirl gently with a toothpick. Bake 35-40 minutes until edges are set but center is slightly jiggly. Leave pie in oven for 15 minutes with the door open. Remove from oven and cool completely on counter. Refrigerate overnight before serving. Garnish with sprinkles or whipped topping if desired. Makes 1 pie

*may use store bought crust, or mini graham crusts (6 per pack)

**Gel food coloring maintains vivid colors, even after baking, & without thinning the batter. For Christmas colors, use red and green gel.

Marinated Bean and Corn Salad

15 oz. cans black beans, rinsed and drained

15 oz. can garbanzo beans, rinsed and drained

15 oz. can cannelini beans, rinsed and drained

15 oz. can red kidney beans, rinsed and drained

15 oz. can black eye peas, rinsed and drained

15 oz. can 3-bean salad, not drained

1-2 jars pickled vidalia onion slices, not drained

2 c. frozen corn kernels

2 cans white shoepeg corn

1 avocado, peeled, pitted, and diced, optional

1 red or green pepper, diced*

celery, chopped

sweet onion, chopped*

2 fresh tomatoes, chopped, I used 2 pts. grape tomatoes, halved

1/2 c. fresh cilantro, optional

Dressing**:

1 3/4 c. sugar

1 1/4 c. white vinegar

1/4 c. oil

2 T. water

1 t. salt

1/2 t. pepper

Combine all salad ingredients except avocado and tomatoes in a large bowl. Combine dressing (I didn't use dressing since I used 3 bean salad and pickled vidalia onions) ingredients, and shake well. Pour dressing over salad and place in refrigerator overnight. Just before serving add avocado and tomatoes. Gently stir before serving. Makes 20 servings.

*may substitute frozen fajita vegetables instead: they contain colorful peppers & onions

**Optional dressing:

1 c. olive oil

1/2 c. fresh lime juice

1-2 garlic cloves, minced

2 t. salt

1/2 c. sugar/ splenda, optional

1/4 t. cayenne pepper, optional

Combine and pour over salad, place in refrigerator overnight, following same directions as above.

Lemon Cookie Cups

1 pkg 24 ct premade sugar cookie dough, other flavors may be used

20 oz. can lemon pie filling, other flavors of filling or pudding can be used too

powdered sugar, optional

frozen blueberries, optional, thawed (the frozen ones are smaller than the fresh)

lemon zest or true lemon

sprinkles, or pastel candies, optional

Preheat oven to 350. Spray mini muffin pan. Drop one cookie dough piece in each tin. Bake 12-14 minutes until edges are lightly golden. Immediately after taking out of oven, use a pestle or back of spoon to press centers down, creating a small well. Cool 10 minutes. Fill wells with pie filling. Dust with powdered sugar, lemon zest, or true lemon if desired. Top with 2-3 blueberries, sprinkles, or candies, if desired. Makes 24 cookie cups. These can be made very festive for the seasons.

Chocolate ganache sets up too hard to bite into if you decide to make these with chocolate chip cookie dough. Using chocolate pudding would be much better. 

1st pic: placing dough in mini muffin tins, 2nd pic: after baking, pestle used to make a small well,  3rd pic: lemon filling in wells, 4th pic: placing the thawed blueberries on top of filling, 5th pic: making with chocolate chip cookie dough, 6th pic: chocolate ganache with Easter sprinkles. (next time I'll use chocolate pudding instead)

Peanut Butter Blossom Cookies from Cake Mix

15.25 oz. white or yellow cake mix, chocolate or red velvet can also be used

1 c. creamy peanut butter

1/2 c. butter, softened

2 eggs

1/4 c. sugar

food coloring gel

24 Hershey's kisses, or miniature peanut butter cups, unwrapped

Preheat oven to 350. Combine all ingredients. Mix well. Dough will be thick. Divide sugar into small bowls and add small amount of food coloring gel. Stir. Add more color if needed, until the desired color is reached. Scoop mounds of dough into balls and roll in colored sugar. Place on parchment paper lined baking sheet. Bake 8-10 minutes. Cool 1-2 minutes. Place Hershey's kiss or mini peanut butter cup in middle of each cookie. Cool completely. Store in airtight container.

Kentucky Butter Cake Cookies

1 box white or yellow cake mix, (flavored cake mixes may also be used)

2 eggs, whisked

1/3 c. butter, melted

Glaze:

1/4 c. butter

1/2 c. sugar

1 T. water

1 t. vanilla or other flavors to match cake mix

food color gel, optional (gel doesn't break down and has more vibrant colors even after baking)

powdered sugar

Preheat oven to 350. Combine cookie ingredients and mix well. Dough will be thick. Use a cookie scoop (1 T.) to make small balls. Place dough balls on parchment paper lined baking sheets. Bake 7-8 minutes. Remove from oven. Cool 4-5 minutes. Combine glaze ingredients in small saucepan. Cook until all of sugar is dissolved about 4 minutes on medium low heat. Be sure to whisk the entire time.  Spoon 1 t. of glaze onto each cookie and spread out. Add food coloring to glaze divided into separate  bowls before placing on cookies, for a more festive look, if desired. Let glaze set & sprinkle with powdered sugar, if desired. Keep in airtight container.

after baking and glazing:

Daisy Shortbread Cookies with Pastel Candies

2 c. butter, softened, not melted

1 c. sugar

1 t. vanilla

4 c. plain flour

pastel m&m's or other candies

Preheat oven to 350. Beat butter and sugar until light and fluffy. Stir in vanilla and flour. Chill for 30 minutes. Remove from fridge and form into small balls. Place 5-6 balls in the shape of a circle on parchment paper covered baking sheet. Press candy in center of cookies. Place a small square of parchment paper over flower and press down with bottom of glass before baking. Use a knife to make lines on cookies. Bake 10-12 minutes until lightly golden on edges. 

after baking: 

*for a more stable flower a center ball of dough can be placed and candy placed on top of it. (seen in picture)

Daisy Cookie Cups

1 basic sugar cookie recipe, or premade dough in tube

1/2 T. vanilla, lemon, or almond extract, your choice

Filling:

any flavor instant pudding*, prepared

or homemade if desired

powdered sugar, to garnish

Preheat oven to 350. Make basic sugar cookies, adding extract for added flavor if you desire. Use a flower shape cookie cutter to cut shapes. Place one cookie shape in sprayed mini muffin tin with petals hanging on the outside/top. One cookie in every other tin to allow space for the petals. Bake at 350 degrees for 14-15 minutes. Cool. Make pudding flavor. Fill each cookie cup with pudding and sprinkle with powdered sugar if desired. (Might want to sprinkle powdered sugar on before adding filling).

*making these in different colors/flavors would be a great way to be festive for spring or Easter.

Chocolate Fudge Marshmallow Cake

1 chocolate cake mix, made in 8x8 pan as directed

1 c. chocolate fudge sauce, slightly warmed

1 c. marshmallow fluff

2 c. cool whip, thawed

sprinkles, optional

Poke holes all over cake with fork. Pour fudge sauce over cake (it spreads easier if warmed). Let it soak in. Spread marshmallow fluff over top. Top with cool whip. Spread evenly. Refrigerate 2 hours. Garnish with sprinkles before serving, if desired.

Easter Blossom Cookies

2 c. SR flour

1/4 t. salt

1 c. sugar

1/2 c. butter, softened, not melted

1 egg, room temperature

1 1/2 t. vanilla

1-2 T. milk

colored sanding sugars*

food coloring/gel*

32 Hershey's kisses, unwrapped

Preheat oven to 350. Line baking sheets. Whisk together flour and salt. Cream butter and sugar until light and fluffy. Add egg and vanilla, beating until combined. Gradually add flour on low until combined. Continue mixing on low while adding milk. Add just enough to soften the dough. (Too much will cause the dough to be too sticky and thinned out, you want the cookies to be puffy, see picture.) Use a small cookie scoop to portion out dough and use your hands to roll it into 1 T. size balls. Roll each ball in colored sugar and place 2" apart on baking sheet. Bake 8-10 minutes until puffed and edges are just set but not browned. Allow cookies to cool 2 minutes then press Hershey's kiss in middle of each cookie. (Kathy places the kiss on after the first 8-10 baking minutes and bakes an additional 2 minutes to help hold kiss in place as it cools.) Allow to cool 5 minutes, then cool completely, or place in refrigerator for a faster set up making it easier to stack.

*dough can be divided and colored with food coloring/gel before rolling into balls, instead of buying colored sanding sugar. 

**dough can also be made with premade cookie dough (in a tube). Divide into different balls and roll in colored sugar before baking.