take my word for it wednesday.. it's easter round up time!!

take my word for it wednesday.. it's easter time!! and i love easter.. we have a big brunch and it gives us good reason to spruce up the backyard... i can't wait to share with you all the fun things we have done to the house.. check back soon.. but for today.. here are a few of my favorite easter recipes..

spicy deviled eggs

prep time: 15 minutes
cooking time: 15  minutes
servings: 6


6 hard boiled eggs, {here are some tips and tricks to get that perfect egg}
1/4 cup mayo
1-2 tblsp. prepared horseradish
1 tblsp. low/no sugar sweet pickle relish
1 tsp. honey mustard
salt and pepper, to taste
hot paprika and cayenne mixed {about a tsp. of each combined}

hard boil your eggs, use the site referenced above for best results.. once they are cooled peel and cut in half, remove yolk to a medium mixing bowl and set the whites aside.. once all of the yolks are in the bowl mash with a fork.. then add mayo, horseradish, mustard, relish and salt and pepper and mix well.  you want it smooth.. pipe or spoon into the egg whites.. {i put the egg yolk filling into a small zip lock, cut off the corner and pipe my filling into my egg whites} sprinkle with paprika/cayenne mix and put in fridge until ready to serve..

deviled egg sandwich

prep time: 15 minutes
cooking time: 15 minutes
servings: 4 sandwiches


8 hard boiled eggs, {here are some tips and tricks to get that perfect egg}
1/2 cup mayo
2 tblsp. prepared horseradish
1 1/2 tblsp. low/no sugar sweet pickle relish
2 tsp. honey mustard
1 tsp. paprika
1 tblsp. chopped fresh chives
salt and pepper, to taste

8 slices of bread

hard boil your eggs, use the site referenced above for best results.. once they are cooled peel and cut in half, remove yolk to a medium mixing bowl and set the whites aside.. once all of the yolks are in the bowl mash with a fork.. then add mayo, horseradish, mustard, relish and paprika, chives, salt and pepper and mix well. you want it smooth.. chop up whites parts and add to egg yolks.. stir to combine.. you can now either eat it like this, add to a bowl of fresh torn lettuce, bread or serve with crackers.. i like to eat it with either crackers or like on this occasion i piled it on whole grain bread with a little lettuce..

grandmommy's zucchini bread

prep time: 15 minutes
cooking time: 60 minutes
servings: 2 loaf pans

1 cup vegetable oil {i used butter, room temperature}
2 cups sugar
2 eggs
2 cups flour
3 tsps. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup nuts, chopped {i didn't use}
1 tsp. vanilla
2 cups zucchini, chopped {i shredded mine with a box grater} *about 2 large zucchini*
dash of cloves {i omitted because i didn't see the notation}


{this is the way the recipe reads.. after i will tell you how i did it} mix flour, spices and chopped nuts well, set aside.  in a large mixing bowl, beat eggs well, add sugar and oil, beating at low speed on electric mixer for 1 minute after each addition.  fold in dry ingredient mixture.  add vanilla and zucchini.  pour batter into two greased and floured loaf pans.  bake at 325 degrees for 1 hour.

what i did was in a large mixing bowl with my stand mixer i creamed the butter and sugar together.. i then added the eggs and mixed again.. then the vanilla and mixed again.. in a separate medium bowl i whisked the flour, cinnamon, salt, baking powder and soda together.. slowly added it to the creamed sugar and butter mixture.. once all incorporated i added my shredded zucchini and mixed until well incorporated.. had i added nuts i would have done so at this point.. i then poured it into 2 loaf pans i had sprayed with pam.. baked for 1 hour and removed.. let cool and remove from pans and slice.. it was wonderful and such a wonderful memory of my grandmommy.

bunny bait

1 cup pretzel sticks
1 bag popped kettle corn popcorn
yellow or white melting candy {about 1/2 the bag} *in a pinch i've even melted white chocolate chips*
1/2 a bag of holiday peanut m n m's
1 cup of chex cereal
various easter sprinkles


spread pretzels, popcorn and chex on an foil covered bakinig sheet and drizzle melted yellow candy over the mixture.. gently stir to coat evenly.. toss in some sprinkles but don’t stir..let harden on your baking sheet add mnm's then kinda bread apart and serve in decorative bowls... my cousin danny couldn't get enough of it he said it was like pastel crack.. ha ha :)

green chili pepper jack cheese biscuits

prep time: 14 minutes
cooking time: 13-15 minutes
servings: 18 biscuits


2 cups white whole wheat flour
1 tblsp. baking powder
1/4 tsp. baking soda
1 tsp. sea salt
1 can of green chili's
1/2 cup butter, cold (i cubed mine and put in the freezer for about 15 minutes before using)
1/2 cup pepper jack cheese, shredded or cubed
3/4 cup buttermilk
1 egg

egg wash:
1 egg
1 tbls. buttermilk
whisk together..


pre heat oven to 400 degrees (f).. i used my food processor with the "mixing attachment".. in the bowl of your processor combine flour, baking powder, baking soda and salt.. pulse a few times to combine.. add green chilis.. pulse again.. in a medium mixing bowl add egg and beat with a whisk, then add your buttermilk.. whisk until well incorporated.. start your food processor and through the top opening slowing add your egg and milk mixture to the flour mixture.. once thoroughly mixed add your cold butter and cheese and pulse a few more times.. it will form a ball and stick to the side.. it will be sticky.. turn dough out onto a lightly floured surface and knead.. i separated it into 3 balls... flattened them out into a round disk about 1/2-3/4 inch thick, you will see chunks of butter it's ok then cut them into 6 wedges per disk.. put biscuits on a lined baking sheet.. brush tops with egg wash and bake for about 13-15 minutes.. you want them golden brown.. but still somewhat soft..

uncle jimmy's sausage gravy

prep time: 10 minutes
cooking time: 30 minutes
servings 6


1 lb. bulk sausage, hot or mild {we like hot}
1/2 stick of butter
1/4 cup flour
3 cups whole milk
salt and pepper


in a medium pan cook sausage over medium heat, breaking up sausage with your spoon as you cook it, you want it crumbly.. cook until browned and no longer pink.. in a separate large pot, over medium heat, melt butter, once melted add flour and combine.. cook for about 3-4 minutes.. {you've just made a roux} don't let it burn..now add milk, stirring constantly the hotter the heat the thicker the gravy becomes.. once all the milk is incorporated with your roux continue to stir until it's the desired consistency, if a little to thin crank up the heat keep stirring.. if to thick you can always add more milk.. once it's where you want it drop the heat to low and add cooked sausage to the gravy.. salt and add a lot of pepper.. stir.. and keep on low until ready to serve.. remove your biscuits from the oven, split one or two open and ladle on hot gravy.. a few dashes of tobasco a little more pepper and well you've got a meal fit for a king..

sunflower lemonade cake

prep time: 1 hour
cooking time:30-35 minutes
servings: 8-10


lemonade cake: 

2 sticks of unsalted butter, room temperature
2.5 cups ap flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbslp. lemon zest
1 1/2 cups sugar
4 large eggs
1/4 cup lemonade from concentrate
1 cup low fat buttermilk

lemonade frosting:

8 oz.  block of 1/3 less fat cream cheese, room temperature
1 stick butter, room temperature
3 tblsp. lemonade from concentrate
1/2 tsp. vanilla
4 cups powdered sugar


19 yellow peeps
1 1/2 cups semi sweet chocolate chips


making the cake:

preheat oven to 350 degrees {f}..butter or spray pam in two 8 by 2 inch round cake pans. line bottoms with parchment paper and then butter or spray it with pam.. dust with flour, tapping out excess..(this is so genius they pop right out no muss no fuss!) whisk together flour, baking powder, baking soda, salt and lemon zest..in a large mixing bowl, using an electric mixer, either hand held or stand mixer, beat butter and sugar until light and fluffy.. with mixer on low, beat in eggs one at a time.. then beat in lemonade.. alternately beat in flour mixture and buttermilk, beginning with and ending with flour.. mix until well combined.. divide batter between pans.. smooth tops and bake until cakes are done.. about 30-35 minutes.. let cool in pans about 10 minutes then run a knife around the edges of pans and invert cakes onto wire rack to cool, once cool start to frost cake.

making the frosting:

while cake is cooling make frosting..  in a medium mixing bowl with an electric hand held mixer or stand mixer cream butter and cream cheese together until fluffy.. with mixer on low add lemonade and vanilla.. slowly add in your powdered sugar once all added then beat on medium until smooth..

frosting the cake:

trim the tops off of your cake layers with a long serrated knife so they have a nice flat top.. place one layer on the bottom side up on your cake stand.. spread frosting on top of bottom layer.. place second layer on top.. apply a thin coat of frosting to the entire cake and put in the fridge for 15 minutes.. this is called a crumb coat.. remove from fridge and frost entire cake with a thick layer of lemonade frosting.
for the flower petals: arrange peeps around edge of cake, curving slightly and being careful not to separate chicks to much, then add the sunflower seeds by arranging chocolate chips in center of cake.. i ended up kinda dumping mine in because the carefully placing each chocolate chip became to tedious to bare.. but it still ended up being very cute..

carrot cake sandwich cookies

prep time: 20 minutes
cooking time: 12-15 minutes (each batch)
servings: approx. 25 sandwiches (I made mine bigger and got about about 12 but smaller would have been better)

2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs, room temperature
1 tsp. pure vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/2 cups finely grated carrots (about 3 large carrots)
1/2 cup golden raisins
cream cheese frosting (recipe here)

preheat oven to 350 degrees (f).  line 2 baking sheets with baking mats, parchment paper or foil and set aside.  with your mixer combine sugars and butter, beat until light and fluffy.  add eggs and vanilla and beat until well combined.  in large bowl sift together flour, baking soda, baking powder and spices. stir to combine.. gradually add flour to the butter mixture.. mix on low speed until just blended.. add carrots and raisins.. chill dough in fridge until firm for about an hour or more. using a 1/2 ounce ice scream scoop (i didn't this part and wish i had) scoop dough onto prepared baking sheets, leaving 2 inches between each cookie.. transfer to oven and bake until browned and crisp.. rotating pan 1/2 way through.. about 12-15 minutes..transfer to a wire rack and let cool.. repeat baking process until remaining dough is gone.  once cooled completely spread about 2 tsp. of cream cheese filling onto a cookie then sandwich together with a second cookie.. repeat with remaining cookies. 
 enjoy and get cook'n!!


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