I don’t know why but that old Easter song has been running through my brain this week! Easter is on its way regardless of our winter like weather. We have no choice but to accept the snow and cool temperatures but we can decorate like spring is here and create an illusion of spring! I remember the years growing up, the tradition was to have a new dress for Easter along with an Easter bonnet and white gloves. Today I am sharing a springy light fluffy salad that could be served with your Easter dinner. It can be made the night before and is a pretty pale green. Happy Easter!
Fluffy Lime Salad
1 can ( 8 oz.) crushed pineapple
1 package ( 3 oz.) lime jello
3 Tablespoons water
6 oz. cream cheese, softened
1 cup coarsely chopped walnuts
1 cup miniature marshmallows
1 cup whipping cream, whipped
Drain pineapple reserving juice: set aside the pineapple. In saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate until syrupy, about 15 minutes.
In a small mixing bowl, beat cream cheese until fluffy. Stir in jello mixture, walnuts, marshmallows and reserved pineapple. Fold in whipped cream. Transfer to a 1 qt. serving bowl. Cover and refrigerate for 2 hours or until set.
Have a great week!
My daughter, Mary just left this morning after spending the night with us. She was going to Blue Earth to do a job follow for the morning she will soon finish school for coding. When I was 50, I went to college after being a LPN for 32 years I decided to return to school to become a RN. I barely finished paying off my school loan before I retired! I think I went back to school to reach my full potential and to be an example to my children. I guess it worked. My son John went to school at age 38 to become a RN and Mary is in college in her 40’s to further her career. I just tried a new recipe for Lemon bars. It was tasty, easy and one I will make again. I hope that you will like it too.
Lemon Curd Bars
1 cup butter, softened
1 cup sugar
1/2 tsp. baking powder
2 cups flour
1 jar lemon curd ( 10 oz. size)
2/3 cup flaked coconut
1/2 cup slivered almonds or pecans.
Beat butter 30 seconds, add sugar beat until combined. Add flour and baking powder, beat until just combined and resembles coarse crumbs. Reserve 2/3 cup crumb mixture. Press remaining crumbs in the bottom of a greased 13x9 inch pan. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Mix reserved crumbs with the coconut and nuts. Spread curd over warm crust to within 1/2 inch of edges. Sprinkle remaining crumb mixture over curd layer. Bake 18-20 minutes until topping golden. Cool. Cut into bars store in the refrigerator.
Have a great week!
I bet the robins that have returned are sorry they came back so soon!! Certainly warm weather will be coming soon! I know I am whining I can’t help it, so bear with me!! I am now on the lookout for gluten free recipe’s , I fixed this chicken dish a few weeks ago, we all enjoyed it. Best of all is was fast and easy!
Breaded Ranch Chicken
3/4 cup crushed corn flakes
3/4 cup grated parmesan cheese
1 envelope dry ranch dressing
8 skinless, boneless chicken breast halves
1/2 cup melted butter or margarine
Pound chicken breasts to even out, in shallow bowl combine crumbs, cheese and salad dressing. Dip the chicken in the melted butter to coat then roll in crumb mixture. Place on tin foiled greased cookie sheet. Bake at 350 degrees for 45 minutes or until golden brown and juices run clear.
Stay safe and warm!
A sure sign that spring is around the corner, we both saw a robin yesterday! We have had a busy time at our house, we have had company three out of four weekends. We love having our family come to visit. This weekend our grandchildren Aimee and Evan came down from up north for our great granddaughter Lydia’s 1st birthday. Our son Jason and his fiancé’, Pattie also came so we had a festive time. Lydia loved eating her very first cupcake to the last crumb. That little girl loves to eat just like her great grandma! Our daughter-in-law Melissa brought us a treat to share on their weekend visit. I’m not crazy about pretzels, but Pa Lloyd loves them. I have to admit this is a snack where its hard to eat just one! Melissa shared the recipe, so I hope that you will like them too. It makes a huge batch so you will have a supply for awhile!
3 ( 15 oz.) bags pretzels
2 ( 12 oz.) bottles butter flavored pop corn oil
2 pkg. dry hidden valley ranch seasoning
1 tsp. dill weed
1 tsp. cayenne pepper
1 Tablespoon black pepper
1 Tablespoon accent seasoning
Mix all ingredients except pretzels. Add pretzels, and mix until coated with seasoning mix. Spread on 4 cookie sheets. Bake 1 1/2 hours at 200 degrees. Stir every 20 minutes. Cool. Store in air tight container.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.