Tag Archives: Easter

Easter leftovers: Spinach Cobb Salad with Honey Mustard Dressing.

If you’re like me, you probably have about 8 lbs. left of your 10-lb. Easter ham & are hoping that it doesn’t go the way of your Christmas ham leftovers, which may or may not have sat forgotten at the back of the fridge for, oh, 2 months or so.

Again, if you’re like me, you had the best intentions of making slow-cooker split pea soup, but waking up to a high in the 80s just didn’t make soup sound that appealing. (Completely forgetting about it until lunchtime may have played a role as well. Maybe.)

Enter the Cobb Salad. Now, there are different types of salad eaters out there. Some like the iceberg, some like more veggies than lettuce, some like ranch, some like vinaigrettes, etc. I, personally, am a lover of fruity spinach salads with sweet dressings. So this is my version. The honey mustard complements the honey ham quite nicely!

For starters, here’s the easy dressing recipe. I found it at AllRecipes.

  • 1/2 cup mayo (yes, this is a lot… feel free to sub lowfat, fat-free, or even Greek yogurt)
  • 2 Tbsp. dijon mustard (I used the cheap stuff, so it was a little on the bitter side; I compensated by adding a little more honey. If you have the good stuff, great. If not, you can always use regular old yellow!)
  • 2 Tbsp. (plus a little if you’re using cheap dijon) honey
  • 1 Tbsp. lemon juice
  1. Whisk ingredients together.
  2. Chill until ready to use.

Easy enough, right?

Now all you need to do is mound some spinach on a plate, top it with some leftover ham, any fruits/veggies of your choice (think avocado, tomato, onion, etc. — I like Craisins), & one of your leftover hard-boiled eggs. Bonus points if it’s still got egg dye on it:

Top with the dressing, & you’re enjoying a perfect 80-degree-day way to use some of your Easter ham (& dyed eggs!).

Here’s what My Husband The Eloquent thought of it: “That was seriously good. & I’m a guy, so I don’t say stuff like that about salad.”

Can’t get any more rave than that!

How are you using your Easter leftovers? I’ve still got about 7 lbs. of ham to go!

works for me wednesday at we are that family

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Busy Mom’s Strawberry Shortcake.

I hope everyone had a happy Easter!

The Easter Bunny paid us a generous visit:

But man (& Munchkins) can’t live by chocolate & jellybeans alone. However, I really wasn’t interested in spending hours on an Easter menu for just us & some hungry missionaries, so here’s our quick-&-easy Easter menu:

  • A Cook’s brand spiral-sliced ham I got for 79 cents a pound with my ShopRite card, with glaze packet included. (No mixing of honey with anything!)
  • The easiest Funeral Potatoes (the Mormon term for cheesy potatoes — this came about because they’re often served at funerals for the families of the deceased) ever, found here & not even made with the cornflake topping. But still cheesy, melty, comfort food-y!
  • Sliced pineapple — I didn’t even feel like making a salad because I was planning on using all my salad energy on Cobb salad with my leftover ham.
  • Strawberry shortcake

 

This shortcake recipe comes from my mother-in-law… I don’t think My Husband The Persnickety would ever eat it any other way. It’s easy, delicious, & cheap. Win!

Just make a white cake mix using the whole-egg recipe (2 whole eggs instead of 3 egg whites). I poured mine into a Bundt pan to make it prettier, but you could just do a 9×13 even! Give it ample time to cool, then mash up a 1-lb. container of strawberries with a potato masher & add a little sugar to let it macerate. Then whip up some whipped cream (you know, powdered sugar, vanilla), & put it all together! My Husband The Devourer likes the 9×13 method because you can cut it in half & stack layers upon layers of cake, strawberries, & cream.

Mouthwatering Mondays

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Martha Stewart & other crafting & culinary geniuses.

Guess where I get to go tomorrow? I’m very excited. I plan to post lots of photos & neat things I learned!

But in the meantime, here are some great recipes & ideas I’ve found & tried from around blogland that I wanted to share: (All pictures are copyrighted by their respective blog owners because I didn’t take my own.)

This pasta with asparagus & marinara, from Gina’s Skinny Recipes, was a huge hit with our family! I saved time & money by using regular parmesan plus a pinch of salt in the marinara instead of Pecorino Romano, & making the marinara with the Tuttorosso Crushed Tomatoes with Basil, rather than having to buy & chop fresh. I also used whole-grain bowtie pasta for added protein & fiber. (P.S.: The leftover marinara tastes amazing as a breadstick dipping sauce.)

At the complete other end of the omnivore spectrum was the huge, delicious steak I grilled using The Frugal Flambe’sGrilling without a Grill” method. It was perfectly done through, & without all the smoke of the stovetop method I found on another blog before. So great when you want a steak but you live in an apartment complex!

How cute are these free printable candybar wrappers from Anything But Perfect? I’ve already made some to give to the ladies I visit-teach! What a great Easter treat!

Speaking of Easter, Quit Eating Out featured a fabulous recipe to teach an object lesson about the true meaning of the holiday. These Resurrection Rolls are made of a crescent roll that represents the shroud in which Christ was wrapped. The marshmallow inside “disappears” while the roll is in the oven — “He is not here, for He is risen, as He said. Come, see the place where the Lord lay.” (Matt. 28:6) We’re definitely making these with The Munchkin on Sunday!

Last but not least, the only thing better than a great recipe is when one great recipe makes two great meals. I started with these fabulous barbecue chicken sandwiches from the Reluctant Entertainer. (I skipped the broccoli slaw this time, but doesn’t it look yummy?) I just tossed everything in the Crock Pot on low for 5 hours, then shredded the chicken & put it back in for another hour. The sandwiches were so delicious! But wait, there’s more…

The recipe made more than enough for the 3 of us. I saved the half we didn’t eat because I had another delicious meal in mind. My friend Kelsey shared this Barbecue Chicken Braid recipe from Mel’s Kitchen Cafe with me some time ago, but I wasn’t so hot on taking the time or forethought for making bread dough ahead. But thanks to our fabulous local bakery’s Greatest Pizza Dough Ever for $1.75, & my delicious leftover barbecue chicken, I finally got to try it out. I’ll tell you what — I can’t believe I waited so long! These two recipes will forever be linked to one another on my weekly menu. 

Until next time, look for me on Martha!

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Painted Easter Cookies.

How’s this for a fun new take on cookie decorating?

Truth be told, it’s only sorta new. You see, the original idea came from my Grandmother, LaRee. She was the kind of homemaker I aspire to be: fabulous cook, incredible seamstress, great pianist (& even wrote music!), & celebrated holidays like no one else.

Every Christmas, my aunt Becky gives the whole family a great gift: a piece of our family history. This past Christmas she wrote about some of Grandmother’s holiday traditions, & even included some of her old recipes! (You can bet I’ll be trying & blogging her Milkless Pumpkin Pie this fall!) One of those traditions was painting gingerbread cookies at Thanksgiving time. The “paint” was egg yolk & food coloring — they didn’t worry about salmonella back then. I thought it was such a fun idea! But obviously, the salmonella bit had to go.

I baked my favorite sugar cookie recipe; this is the recipe that I come back to every time, like a good hairdresser — when you stray, you always end up feeling sorry you did. I got it from a coworker whose wife made them for a potluck of some kind years ago. I hope she doesn’t mind that I’m stealing it & reposting it (at the end of the post) for the world to see, but it really is the perfect cookie — thick, soft, & always delicious. Then I frosted them with I Am Baker’s famous glaze for a nice, hard white surface to paint on.

The next day, The Munchkin’s friend & her mommy came over to paint with us! The paint was a grand experiment that thankfully went right: a healthy glob of gel food coloring (we wanted vivid colors for the girls; if you want a lighter, more watercolor-esque effect, start with very little), plus a drop of corn syrup to stabilize, plus a couple tablespoons of water. I put a different color in each well of a muffin tin & had different brushes for each color to avoid mixing. The brushes were brand new & very well rinsed before using.

The girls had a blast! The Munchkin’s friend, who’s almost exactly a year older than her, was very careful & intent in her painting: she covered each cookie entirely in one color, switching colors only with new cookies.

You could tell the girls’ cookies apart in 2 ways: 1) The Munchkin enjoyed mixing her colors, & 2) the bite marks.

Once the girls got tired of the painting, the mommies got to have a turn. My friend Wendy is a cookie-egg-decorating master, I’ll tell you what.

(Special Easter Bunny tip: if you have small children, skip the fake grass — go with tissue paper instead. Your carpets, vacuum cleaners, domesticated animals, & sanity will thank you.)

Now, before you rush off & go paint some Easter masterpieces yourselves, here are a few things we learned:

One – If the colors touch, they will run. Leave a generous white border between colors, or you’ll get this:

Two – Food coloring isn’t as washable as Crayola. Expect your hands to look like this for a day or two if you have a particularly young &/or messy child:

Three – The corn syrup makes the paint a little sticky, even after drying, so for storage, shipping, packaging, etc., use parchment paper.

Four – No matter what holiday it is or what we’re decorating cookies for, as long as My Husband The Cougar Fanatic is around, there will always be a BYU athlete. Always.

Five – This was totally AWESOME!!!

Here’s the Perfect Sugar Cookie recipe, courtesy of my coworker’s wife, Grace:

  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla (I usually let a little “spill over” to add just a teeny bit more)
  • 5 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  1. Cream butter & sugar until smooth.
  2. Beat in eggs & vanilla.
  3. Add dry ingredients gradually & mix until well combined.
  4. Chill one hour to overnight.
  5. Preheat oven to 400.
  6. Roll dough out on lightly floured surface, 1/2 inch thick, & cut with cookie cutters.
  7. Bake 6-8 minutes.

Enjoy, & have a happy, sweet, & colorful Easter!

Tidy Mom

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