Deviled Egg Chicks

DEVILED EGG CHICKS - saw this idea on Pinterest and it's just too cute. These are a HUGE hit!

Make traditional deviled eggs (I make mine by mixing the yolks with mayo, yellow mustard and a dash of brown mustard, salt and white pepper in a food processor until smooth and creamy). To make the chicks: cut the narrow top off the egg (instead of splitting them lengthwise down the middle) and scoop out yolk. Fill with deviled egg filling mounding it up a bit on the bottom part - that's where the eyes and beak will go. Replace the top of the egg that you cut off, add pieces of black olive or black peppercorns for eyes and little bits of carrot for the beak. To keep them standing upright I put a dab of filling under each one to help stabilize it.

Easter Side Dishes

I love Easter dinner - instead of sharing main dish ham recipes I thought I'd give you a couple ideas for side dishes to serve with it. These are my usual go-to sides, they are really nice with ham but would probably work with other meats as well.



PINEAPPLE STUFFING - my friend Mary introduced me to this and OMG it's so good, very rich and very addictive. It's quite sweet and is perfect with ham.

1/2 cup butter
3/4 cup sugar
4 eggs
1 (20 ounce) can crushed pineapple, drained
5 slices white bread, cubed

Preheat oven to 350'. Grease a 9 inch baking pan with butter. In a mixing bowl, cream butter and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake for one hour. Let sit a few minutes to firm up before serving. Makes 5 servings.

NOTE: I usually double this and put it in a 13x9 baking dish.


CREAMED NEW POTATOES AND PEAS - recipe from Epicurious

2 pounds small red skin potatoes
1/4 cup butter (1/2 stick)
1/4 cup flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon nutmeg
salt and pepper
16 ounce frozen peas, thawed

Boil potatoes until just tender, approx 20 minutes. Cut them in half and set aside.

Melt butter, whisk in flour for 3 mintues. Gradually whisk in milk. Bring to a simmer, stir often until very thick approx. 10 minutes. Mix in cream, nutmeg, salt and pepper to taste. Add the potatoes (note: you can make this 1 day ahead up to this point, cover and refrigerate. Bring to a simmer before continuing with recipe). Mix peas into sauce, cook on medium-low until heated thru, 8 minutes. Makes 8 servings.


ROASTED CARROTS click here for complete recipe. I double this recipe, everyone loves them and they are great leftovers, so if you end up with too many that's a good thing.

Halve 12 carrots lengthwise; toss with 1/4 cup olive oil, salt, and thyme and place on baking sheet. bake at 400'  for 35 - 45 minutes. Makes 6-8 servings.