a food, home, and garden journal.
The kids are blessed to have a cousin who, despite being a busy senior in high school, still enjoys staging large scale egg hunts for them! Here are some of my favorite photos that hubby took of the hunt.
I suspect I’ll be posting recipes quite a bit this week since I’m in full scale menu planning mode for this Sunday. I originally found this recipe on allrecipes.com. This past Christmas, I adapted it to be gluten free for my mom who has Celiac Disease. She liked them so much she requested them for Easter. So on the menu it goes!
Ingredients:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer or cookie in each one.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or fruit. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
I found these were even yummier the next day, so I plan to make mine Saturday and refrigerate.
For the past two years, this has been my spring centerpiece in my dining room (I moved it outside for the photo.) 🙂
All I used was my hurricane globe, “sugared” eggs I picked up at Joann Fabrics last year, and a bunch of raffia I had kicking around in my craft drawer. First, swirl the raffia into the bottom of the globe to form the nest. Next, position your eggs, making sure to alternate colors of the eggs so the overall look is balanced. That’s it! Depending on the size of your globe, you can place just a few eggs in your nest, or a whole bunch! You could also use wood eggs, blown, dyed eggs (just be careful while positioning your delicate creations,) or you could use bright plastic eggs for a more playful look.
