Friday, March 29, 2013

Naturally Dyed Easter Eggs

Dying eggs naturally has been a family tradition ever since I could remember.  We would all go to Nana's house and dye eggs with onion skins.  For the past three years, I've shared and created this tradition with my good friend Natalie.  This years were probably not as good as last year.  Partly because I don't have as many plants in my back yard as she did at her house last year.  I'd love to hear if anyone else is dyeing eggs naturally and what you've used.  I hope you enjoy!  Happy Easter!

This was from last year (2012)

And this was 2011

So this year we continued the tradition of onion skins.  Which are always a fun experience to buy at the grocery store; Hopefully they won't charge you at the grocery store.  Usually they're just confused.  And we added chopped beets, red cabbage, and coffee.  We also did a cold method for each dye.  It was interesting to see the difference in color between the boiling and overnight dye.

 Pink: chopped beets
Pale blue: cabbage
Brown: coffee
Red: onion skins

Soaking overnight in the dye.  Look at the colors!
Blue: cabbage
Pale pink: beets
Red/orange: onion skins
Brown: coffee

Breakfast Casserole

Happy Easter weekend! I'm looking forward to cooking and baking this weekend in celebration of what Jesus did for us and how blessed we are as a family.  I forgot that I hadn't blogged this yummy casserole that I had made a few weekends ago when we had family in town.  This would be a great Easter breakfast if you're having house guests.  I love that you can make it the night before and enjoy your morning without being in the kitchen.  This recipe was from my cousin Natalie in my recipe book that I got at my wedding. I hope you enjoy!
  • 1 1/2 lbs. bulk Pork sausage
  • 9 eggs, beaten
  • 3 cups milk
  • 1 1/2 tsp dried mustard
  • 1 tsp salt
  • 3 slices day-old bread, cut into 1/4 inch cubes
  • 1 1/2 cups shredded cheddar cheese
Cook sausage over medium heat until done, stirring to crumble.  Drain well on paper towels; set aside.  Combine sausage and remaining ingredients, mixing well.  Pour into a well greased 13x9 baking pan or dish. Refrigerate overnight, covered.  Bake at 350 for one hour.  Makes 8-10 servings.

Tuesday, March 19, 2013

Weekend Biscuits

They say to never start something with your husband that you're not willing to do for the rest of your life.  Well, unfortunately I haven't followed that advice.  I made these biscuits once, and then my husband later asked "Can you make those Pilsbury biscuits for breakfast?"  Little did he know that they weren't Pilsbury, but little did I know that I'd be making homemade biscuits every weekend.  (I know.. wife of the year award?!)  But now that I have made them a couple times, I've cut down the prep time to the oven preheating time, so I guess it's worth it.  They are delicious- and new household tradition!  I hope you enjoy.  PS.. I enjoy them with butter and syrup, like a pancake.  Delish!

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1/3 cup shortening (Crisco)
  • 1 cup milk
Preheat oven to 425 degrees.  Whisk together flour, baking powder, salt, and sugar in a large bowl.  Cut in shortening until mixture looks like coarse crumbs.  Gradually pour in milk until dough pulls away from the sides of the bowl.  Turned onto floured surface and knead 15 times.  Pat or roll dough until 1" thick.  Cut biscuits out using large cutter or juice glass.  Place on ungreased cookie sheet or baking stone.  Bake for 13-15 minutes or until edges are golden brown and biscuits are no longer doughy.