Toad In The Hole
Welcome to Mitten Movie Night the Royal Wedding Edition! Tonight I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread ‘pudding’. Top with an Mustard-Onion gravy and you have a meal fit for a King.
I haven’t ever had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries. Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have. See how I did that? Wink, wink….I know it was a weak analogy but like most things I’m going with it! Now on to the meal.
So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy. For the base it’s just flour, salt, eggs and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Get The Recipe, Get The Goods
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
|
|
- To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
- Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
- Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
- For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
- To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
- Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
‘Celebrate with 8’ Bachelorette Party Fun
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
The last hurrah before the big day why not go all out?
‘Celebrate with 8’ Bachelorette Party Fun. Grab your girls and get ready to party.
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After the hubby-to-be proposes send wedding attendants a Bridesmaid Box Proposal from MailboxMelodies. A personalized gift box with 10 favors to ask if they will be part of your very special day.
As the night goes on these To Have & To Hold Your Hair Back by MelissaLynneDesign will sure come in handy. The ties come in 30 different colors & designs so yet another place to throw in your wedding colors.
Fit your crew with custom sashes from VeiliaDesignCo. Choose the color then embossed in gold with ‘Future Mrs.’. You will glitter like the Queen you are.
Skipping an all out Bachelorette Party? Pancakes and Panties Shower Invite from RusticElegance18 gives a neat idea for a low key shower. These invites can be printed by you or printed and shipped to save you time with yet another thing to do.
You can only dance and drink so much throughout the night so why not play a game? This Bachelorette Scavenger Hunt Game from TheSwagElephant goes from basics to wild times. This is one hunt that really gets everyone involved.
Who is the ‘Hot Mess’ or ‘Diva’ in your group? These Gold Bachelorette Party Pins from LetsWearDresses let’s everyone know who is who in your crew.
A keepsake for the friends that will stick with you forever….no matter what trouble you might get into. Bachelorette Party Mugshot Signs from FrankieandClaudeshop are customized 5 different ways and great photo props for the good times.
Make sure to pack these as the day gets closer to be sure party guests have the after party essentials. Fill up these Hangover Bags from DanielleTaylorCo and save the ‘day after’.
Wedding planning can wait. Celebrate.
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Chicken & Mushroom Subs
Not looking to spend a lot of time on dinner? Then I have the perfect sandwich for your busy Friday night. Chicken & Mushroom Subs on a steamed bun. Using pre-cooked chicken, sliced mushrooms and shredded cheese this is a one pan wonder that will easily become your go to meal for the warm weather season.
Well we are heading into Mother’s Day weekend with lots of rain and dreary weather on this Mitten Movie Night. Trying not to get too down because we have really had great weather lately and it really was a long time coming. Since it’s rainy out tonight we will stay in and make these easy sandwiches and enjoy a cold Latitude 42 Michigan Honey Amber. This beer is such a unique mix of honey and citrus. The nice thing about this chicken sandwich is that it pairs so well with a big flavor craft beer like this. For me the perfect meal is this-a great beer and sandwich. Tonight we are watching Super Troopers! We had date night last weekend and watched Super Troopers 2 so naturally we have to go back and re-watch the original classic. Now on to the sandwich.
Start by preheating the oven to 375 degrees and grease a sheet pan. This sandwich is a great use of cooked chicken. If you have a rotisserie chicken on hand shred it up. Did you cook some chicken in the crock-pot and have some leftover? Great! Even boil 2 chicken breasts on the stove top. Whichever way you choose to cook your chicken breast shred it then add to the pan. On top of that add the sliced mushrooms. Pop into the oven and cook for 10 minutes. After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
For the buns I decided that I wanted them to be steamed and not toasted. I tried a little trick to steam buns in the microwave that I found online and it worked really well! Just leave them in the plastic bag (of course remove the bag tie first which could have metal on it) then microwave for 30 seconds, viola! Fresh steamed buns.
The sauce is simply made by combining 1/4 cup mayonnaise and 2 Tbs Caesar dressing. This adds a creamy layer of flavor to the sandwich. Slather the sauce on the buns then slide the chicken, mushroom and cheese filling on to each bun. Pair with some chips. I recommend Better Made Garlic Dill Pickle! And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
sandwiches
|
- 2 cups cooked chicken shredded
- 8 ounces sliced mushrooms
- 8 sub sandwich buns steamed
- 1-1/2 cup shredded monterey jack cheese
- 1/4 cup mayonnaise
- 2 Tbs Caesar dressing
Ingredients
Chicken & Mushrooms
Dressing
|
|
- Preheat the oven to 375 degrees and grease a sheet pan. To the pan add the cooked and shredded chicken. On top of that add the sliced mushrooms. Put into the oven and cook for 10 minutes.
- After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
- To steam the buns leave them in the plastic bag (remove the bag tie first which could have metal on it) then microwave for 30 seconds.
- Slather the sauce on the buns then add the chicken, mushroom and cheese filling to each bun. Pair with some chips. Enjoy!
- Combine 1/4 cup mayonnaise and 2 Tbs Caesar dressing.
‘Celebrate with 8’ Camping Fun
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
It’s time to set up camp! Whether you have a decked out RV or a simple tent
‘Celebrate with 8’ Camping Fun treats from food to accessories.
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Heading out into nature is a time to sit back, relax and just be you. This adorable ‘Camp Hair Don’t Care’ shirt from MittenMommaCreations let’s you choose between t-shirt or long sleeve and different colors to customize your camping look.
Wake up to a perfect morning with this Camping Breakfast Skillet from Family, Food & Travel. Full of stick to your ribs meat, eggs, potatoes and cheese to get you up and at em’ for a full day of adventuring.
This 17 piece Camping Cookware Mess Kit has everything that you need to get your grub on! Who needs a kitchen when you’ve got a campfire.
Have lots of people congregating at your campfire for dinner? This Simple Campfire Stew from Happy Foods Tube is easy and delicious and the perfect recipe to feed a crowd.
Need to make a cozy spot for the night? Check out this Legit Camping Sleeping Pad Camping Mat. Easy to fill up and your ready for a great nights sleep under the stars.
These Easy Grilled Banana Dessert Bar Idea from Home Cooking Memories make the perfect ending to a great day at the campsite. Everyone gets to add their own topping for a one-of-a-kind treat.
Your not the only one that likes to camp so be prepared with this Travel Roll Up Bowls and Mat for your best friend. Collapsible and rolls up for easy storage.
Camping season is short so get going. Celebrate.
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Hacienda Torta Cubana
Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby? Double celebrations for this Mitten Movie Night. Who is ready to party? I know I am. For this very special day I made this copycat recipe that I really love from a very popular restaurant, Hacienda. Really going out for this recipe I made the bread from scratch then piled it high with slow cooked pork, ham, cheese and a special spicy sauce to top it off.
What are your plans this weekend? We are actually going to have our first date night in awhile Saturday. We might go to a non-kids movie or a brewery to watch the Derby. What do you do when you and your significant other have a little time off?
For tonight though we are easting this Torta Cubana and enjoying some Latitude 42 Brewing Company Nectar of the Goddess. I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham. Now on to the recipe!
As I said in the intro I made the bread for this sandwich from scratch. This Salsa Bread was so good and I was pleased at how well it took off on the blog. In fact, just two days it is now my #1 post on the blog. If you do not want to make the bread from scratch any sandwich bun will work.
Need a use for leftover pulled pork?
Then this sandwich is the perfect use for that. When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once. I used half for that recipe then the other half for this one.
The amount of ingredients should make 6 sandwiches. Divide the pork and ham up and you will make each of these made-to-order style in one pan. To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat. Butter the bottoms of the bread with some butter then add to the pan butter side down. Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted. Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha. Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.
Assemble the sandwich with warm and toasted salsa bread. Pile high with the pork, ham and cheese. Add the pickles and the sauce. Top off this deliciousness with the last piece of bread. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Get The Recipe, Get The Goods
| Servings |
sandwiches
|
- 6 buns or 12 pieces of Salsa Bread/Regular Bread
- 1 cup cooked pulled pork
- 1/2 pound cookied ham
- 1/2 cup shredded colby jack cheese
- 1/4 cup sliced dill pickles
- 2 Tbs butter
- 1/4 cup Apricot Preserves
- 2-4 tsp Sriracha Sauce depending on taste
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
|
|
Salsa Bread
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory. However I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe.
First let’s start by preheating the oven to 350 degrees and make the salsa. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle. Let the bread cool for 10 minutes then slice and eat. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Get The Recipe, Get The Goods
| Prep Time | 5 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
|
|
- Preheat the oven to 350 degrees
- In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
- In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Pulled Pork Mac and Cheese
Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather. Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, Pulled Pork Mac and Cheese.
A little more on the backstory of where this recipe originated from. This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine. So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had. I mean look at this picture of the boys heading down to the beach. A picture truly is worth a thousand words.
While we were in Florida we visited my friend and her family who hosted us for Easter. Visited the Clearwater Marine Aquarium to see Winter & Hope. Then enjoyed lots of time at the pool, the beach and eating really good food. On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal. The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of Mac & Cheese with piles of pork and sweet BBQ sauce. It was so good and one that I kept note of so I could make it as soon as we got home.
Let’s start with the pulled pork. For this recipe I made the pork in the slow cooker. You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good. Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.
About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance. Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses. Make sure you stir the whole time. See how awesome this sauce comes out. The ‘pull’ of the cheese. Thick enough to coat all the noodles. Another word for it is ‘cheesetastic’.
Now add the noodles to the pot and stir to get all the sauce all over the noodles. Now set out a plate and add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce (I recommend my Best BBQ Sauce). Finish off with pickled red onions and jalapenos.
Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country. Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
|
|
- To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
- Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
- To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!
Mother’s Day Gift Guide
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
Looking for affordable Mother’s Day Gifts that will Wow Mom this year?
Check out this Gift Guide that is full of fun and unique
treats that every Mom will love.
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Have a Mom in your life that’s always putting everyone before herself and even her coffee? Then this ‘If Found In Microwave, Please Return to Mom’ Mug from ByTracey is the perfect gift for her.
Is there a new Mommy on your gift list? Customize this adorable photo frame from Zoey’s Attic for a unique gift that she will always have.
Does Mom live far away? If so send this sweet little Mini Succulent Gift Box from OliveBranchDecorCo. Comes complete with a pretty little card.
Need a gift for a Doggy Mom? This cute Tee from TennesseeSweetTee is a great and comfortable way for them to show their puppy pride.
Looking for a double gift for Mother & Daughter? These delicate little bracelets from LemonArtStudio are the perfect one for you, one for me gift for this Mother’s Day.
Say a ‘Thank you’ to the Mom that loves cooking your favorite foods. Personalize a Cheese Board from CopperFoxCompany for a gift that will look great in her kitchen all year long.
I know that I love kitchen items and I would love this ‘Definition of Mother’ towel from TennesseeSweetTee. Cute, cute, cute!
Your Mom has probably put up with a lot over the years….am I right? Treat her with the ultimate relaxation with this ‘Thank you Mom’ candle from AtoZCandles.
Today is Mom’s Day so do as she says. Celebrate.
Need more More Mother’s Day inspiration? Visit Etsy for items from cute to customized.
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‘Celebrate with 8’ for National Pet Day
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
Pets are the cornerstone of a family.
Whether it’s puppy, kitty, birdie or even slithers
it’s time to ‘Celebrate with 8’ for National Pet Day!
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Want a unique reminder of how cute your little critter? This Custom Pet Magnet from KitAtlas is 100% handmade and ready to greet your anywhere a magnet can be placed. Perfect for you or a gift for new pet owners.
How about an exact miniature replica of your fluffy little fella? The creative workmanship from OringalSockDogs turns a photo into a 4″ Felted replica of your pet. How neat!
Have a little guinea pig at home that you are super proud of? This World Best Guinea Pig Mom T-Shirt from Blessed Society is a cute way to let everyone know.
Treat your pretty pooch to this Floral Ruffle Collar from MuttsnBones. The clasp can be personalized for an extra piece of mind if your pup ever gets lost. Pretty and personalized for the ultimate style hound.
Not all pets have 4 legs. Does your pet possibly have no legs at all? This ‘My Pet Can Eat Your Pet‘ Mug from RealPeopleGoods can be taken as a funny brag that not all pets are created equal.
Welcome a new dog home with this Personalized Pallet Dog Bed from Crosswoodworks. Made from reclaimed wood, whitewashed, their name added then the finishing touch…a super snugly bed.
Have a travel loving pooch? Don’t forget a thing with this Puppy Tote from MJMonograms. Comes in 10 different color and design options for the perfect on-the-go bag.
A gift for you or someone else who wants to show their ‘paws’ off for their animal. This Personalized Ring from Emily J Design is completely customized.
A bonus because I had such a hard time choosing just ‘8’ treats…..
Designate your doggies space with this Sign from HouseOfJason. So cute!
Treat your pet well and they will treat you well in return. Celebrate.
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‘Celebrate with 8’ Easter Dishes
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
Don’t wait until the Bunny Hops to plan your Easter Sunday.
Plan ahead with these recipes to make the whole day yummy
and leave your guest happy and full.
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Making baskets for the kids? Adorable Peeps on a Stick from Suburban Simplicity are so cute and easy to make you can have it done the night before. Plenty of time to hide Easter Eggs instead.
Now on to the appetizers for the day. This Easy Carrot-Shaped Veggie Pizza Bars from Crayons & Crayons makes the perfect spread loaded with vegetables but also has the good stuff like Crescent Rolls, Cream Cheese and Ranch. Oh and lots of cheese.
Let’s skip the traditional deviled eggs this year and try this retro Shrimp Cocktail Deviled Eggs from Home. Made. Interest. Not only is the shrimp an unexpected treat but there’s also a bite of Horseradish in there too.
Just because it’s the holiday it doesn’t have to mean you can’t think healthy. Swap cauliflower for potatoes with this Keto Herbed Goat Cheese Cauliflower Mash from Peace, Love and Low Carb. The perfect side to any main course.
Looking for a fancy meal that will make an impression? Try this Stuffed Pork Tenderloin from Spend With Pennies. Spinach and mushrooms combine with a cream cheese and breadcrumbs all rolled up and baked to perfection.
There are just 4 simple ingredients in this Guilt Free Slow Cooked Shoulder Of Lamb from Recipe This. Add them to the slow cooker and let that do all the rest of the work. Easy, simple and delicious. Perfect for when you want a relaxing day but a fabulous meal.
A little bunny inspired treat for your guest are probably in order for an adorable Easter. These Easter Bunny Popcorn Bars from It Bakes Me Happy are filled with popcorn, marshmallow, graham crackers and my favorite: Cadbury Mini Eggs.
Who doesn’t love this signature treat around Easter? How about adding them to brownies? These Crème Egg Brownies from Recipes from a Pantry really up the dessert table ‘Wow’ factor.
Spread the Joy, Good Food & Easter Cheer. Celebrate.
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