Tie Dye Easter Eggs

 Easy and fun to do, these Easter eggs look like your favorite tie dye shirt!

Ingredients:

Hard boiled eggs

Cool Whip

Gel Food Coloring

White Vinegar

Instructions

Soak the eggs in vinegar for 5 - 10 minutes.

Dry the eggs with paper towels.

Spread one tub of Cool Whip  over the bottom of a pie pan or 8x8 square baking dish.

Using gel food coloring, drop dots of colors on top of the Cool Whip.

Use a knife to swirl the color, but do not blend completely.

Roll the eggs around in the whipped cream. Allow to stand for 10 minutes.

Rinse the eggs in cold water and dry. Plastic gloves prevent staining your fingers.

Enjoy!

Crock Pot Corn Beef and Cabbage

This is my go-to recipe for Saint Patrick's Day!

Ingredients

4 carrots, peeled and cut into 3 inch pieces
3-4 pound corn beef brisket
2 - 3 medium onions, quartered
1 cabbage, cut into wedges
1 - 2 cups water
A variety of mustard.

Instructions

Put ingredients in crock pot in order listed. Cover and set to low for 12 - 15 hours or high for 7 - 10 hours. Push cabbage wedges into the liquid after about 5 hours of cooking.
When done, remove the brisket and slice. Place meat and vegetables on serving platter.
Serve with a variety of mustard.

Raspberry Mint Cream with Fresh Fruit

This is a refreshing spring or summer dessert with fresh fruit pieces that are dipped into a sweet tangy cream.

Ingredients

4 ounces cream cheese
1 cup marshmallow cream
1 (6 ounce) container lemon yogurt
1/2 cup fresh raspberries
2 teaspoons chopped fresh mint
Fresh fruit of your choice such as strawberries, melon, kiwi, peaches, pineapple or apples.

Instructions

In medium bowl, beat cream cheese, marshmallow cream, yogurt and raspberries with electric mixer on high speed until smooth, Stir in mint.

Cover and refrigerate at least two hours, but not more than 12 hours.
Serve as a dip with fruit.

Greek Orzo Salad

When we start to get some warm days in the spring, I look for light refreshing salads as a side dish. Gone is the comfort food of winter. This recipe, adapted from Cooking Classy, is a perfect addition to chicken or fish.

Ingredients

For the Dressing:
1/3 cup olive oil
3 Tablespoons fresh lemon juice (must be fresh)
1 clove garlic, finely minced
Salt and pepper to taste

For the Salad:
1 1/4 cup dry orzo pasta
1 cup feta cheese, crumbled
1 medium English cucumber, peeled and diced
1 (10.5 ounce) package grape tomatoes, cut in halves
3/4 cup sliced black olives (or 1/2 cup sliced kalamata olives)
1/2 cup chopped red onion
3 Tablespoon (or more) chopped fresh basil
2 Tablespoons chopped fresh parsley

Instructions

Combine salad dressing ingredients in small bowl and whisk together.
Cook orzo according to package instructions. Drain and cool.
Add all salad ingredients , including cooled orzo, in large bowl.
Just before serving, pour dressing over top and toss to coat evenly.

Asparagus, Tomato and Goat Cheese Pasta Salad

Asparagus is in season now and I love to include it in dishes that feel like spring. As the calendar moves to March, I like to incorporate more light dishes and move away from the comfort food of winter.

Ingredients

12 ounce bag bow-tie pasta
1 pound asparagus, cleaned and cut into bite sized pieces
1 pound ripe tomatoes, seeded and chopped
3 cloves garlic, minced
1/2 cup chopped onion
3 Tablespoons balsamic vinegar
4 Tablespoons olive oil
8 ounces crumbled goat cheese
6 cups assorted baby salad greens
1 cup fresh basil, chopped

Instructions

Place pasta in large pot of boiling water and cook until tender.
Steam asparagus until crisp-tender.
Drain pasta and asparagus. Rinse in cool water and drain again.
Combine tomatoes, onions, garlic, vinegar and oil in large bowl. Stir to mix.
Add pasta and asparagus. Toss to combine.
Add basil, salad greens and goat cheese.
Toss until mixture is uniformly covered with dressing.
Season with salt and pepper and serve.