The Resurrection of Christ, brought us the promise of new life, both in Heaven and on earth.
Easter is celebrated all over the world and in many different ways. Here in the US, we attend sunrise services, passion plays and “feast” to celebrate the ascension of Christ. More secular celebrations include Easter Egg Hunts and chocolate bunnies.
Growing up, I remember loving Easter Sunday. My brother and I would wake up and run around the house trying to find what the Easter Bunny left us. We would then get dressed in our new Easter clothes, all the while, dodging threats from our parents of what would happen if we EVEN tried to eat some of our Easter candy after putting on our new threads. After attending morning worship, we would then go to our grandparents house for a wonderful meal. Funny, the only thing I can remember eating is Granny's ham, but I'm sure there was lots of other food also. After eating a plateful of ham, we would go out into the backyard and hide all of our eggs, then we would drag Granddaddy out of his recliner, give him our baskets and watch him walk around gathering eggs. We had to be extra sneaky in our game because he was such a good egg-finder. I loved it when he would get close to an egg and we would scream “Warmer, warmer!” Granddaddy would find most of the eggs, but there would always be a few that we hid so well, even we forgot about them. He would remind us a few weeks down the road, when he found the rotten smell while he was outside doing his yard work.
And for all you fashionable, southern-raised ladies, (including me), now that Easter is here, we can get our white shoes out of the closet!
Grilled Chicken with Orange-Raspberry Glaze
●2 lbs boneless, skinless chicken breasts
●Orange-Raspberry Glaze
●1/4 cup raspberry preserves
●1/4 cup orange marmalade
●2 teaspoons fresh rosemary, minced
●1 small shallot, finely chopped
●2 cloves garlic, finely chopped
●3 tablespoons balsamic vinegar
●1 teaspoon thyme
Preheat grill to medium heat. In small bowl, combine raspberry preserves, orange marmalade, shallot, garlic, vinegar and ginger until well blended. Grill boneless-skinless chicken breasts, turning occasionally and brushing with glaze, 15 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not brush during the last 5 minutes of grilling.
Honey Glazed Baby Carrots ●2-3 cups small baby carrots (pre-peeled)
●1/2 cup butter
●1 tablespoon brown sugar
●1 tablespoon honey
●1/2 teaspoon cinnamon
●1/4 teaspoon nutmeg
●fresh minced parsley and/or chives
In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy. Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.
Easy Coconut Poke Cake
●1 yellow cake mix
●1 can cream of coconut
●1 can sweetened condensed milk
●1 large container cool whip
●1 small can coconut
Put cream of coconut and sweetened condensed milk in hot water (while still in unopened can) before making the cake. Bake the cake according to package directions, in 9x13 inch greased and floured pan. When cake comes out of the oven, poke holes in it with a fork. Pour condensed milk and cream of coconut over the cake. When cool, spread with cool whip and top with coconut.
NEXT WEEK—My Favorite Teachers.
Remember......Life is Short. Eat Dessert First!!
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