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I am thrilled and excited to say that I get to STAY HOME for Easter! WOO!! We travel for every Holiday, and since we just went to Alan's family for the weekend (Surprise 60th birthday party for his Dad) and spent the day with my parents on Sunday, we can just stay home! YES! Traveling with 2 kids isn't always fun, I'm sure most of you know!
So we are going to watch the girls dig into their baskets, go to church, and then I'm going to make us a ham or somthing..maybe a stuffed pork roast...and hide eggs for the girls..just relax and enjoy the day! I can' wait! :)
Happy Easter!
We're making ham because Tom's boss gives them out every year; I make it with a peach and apricot glaze that Tom and Andrew (and the Westies) love. For dessert, I made nutroll over the weekend, and this week I'm making decorated Easter sugar cookies in the shapes of eggs, rabbits, carrots and lambs. I'm also making melted chocolate nests to hold cadbury candy eggs, and cupcakes with edible Easter grass and candy eggs for the kids at my son's daycare. And last but not least I'm making Easter bread and a bunny cake using my 3D bunny cake pan from Williams Sonoma.
I make pistachio cake for Easter because it's green and Eastery:
1 package yellow cake mix
2 small packages of instant pistachio pudding mix
1/2 cup water
1/2 cup oil
1/2 cup milk
5 eggs
Blend cake with pudding mix. Add water, milk and oil. Add eggs one at a time. Pour into greased 10 inch tube pan and bake an hour at 350.
Icing:
Medium container of cool whip mixed with another 3 ounce packages of instant pistachio pudding mix. Then I put jelly beans on top of the icing to make it look extra festive!
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I'm just having two of my kids for Easter dinner, total=4. Making a standing rib roast, daughter is making some kind of potato dish, roasted asparagus, maybe some corn bread, usually a jello salad.
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