English Pea Salad and Early Easter

A wonderful Good Friday to everyone today.  I hope this day and Easter weekend finds you full of Blessings.

As our girls are out of town this week, we celebrated Easter early and had our traditional dinner last weekend together.  I actually started celebrating about a month ago.  As soon as February was over, I began the Spring table decorating.   I love the thought of Spring and bringing in something old (a family decoration) and purchasing something new for the table to mix the two.

This year I decided we needed new Spring placemats and napkins (on sale of course).  I mixed them with the turquoise chargers I purchased for our Thanksgiving table and brought out my favorite bunny plates.  When I was expecting our girls 17 years ago, I took a ceramic painting class and made two of these bunny plates...where has the time gone?  I made one for each girl, so they could carry on the family special plates and have their own heirloom.

Our finished table with other heirlooms included candy dishes from my mother-in-law and feathered wreath as a centerpiece along with bunny and duck taper candle holders from my mom.

We use to hide these plastic eggs for the girls during their morning Easter egg hunt when they were toddlers. Now they fill my new hurricanes on the dining table...such special memories of those Easter mornings.

Our dinner also included some old and new recipes.  I made my stand by Corn Souffle along with the favorite Sweet Dreams Jello and Pretzel salad.  I also tried a new side dish...English Pea Salad.  It went together so quickly and had incredible flavor for something so simple.

English Pea Salad

1 (20 or 24 ounce) package frozen baby peas
1 cup chopped celery
1/4 cup chopped green onions
2 hard boiled eggs, peeled and chopped
1 cup sharp cheddar cheese, shredded
1/2 cup Best Foods Olive Oil Mayonnaise
1 tsp. sugar
1 tsp. ground mustard
1 tsp. Lawry's Season Salt

Thaw bag of peas in refrigerator.

In a medium bowl, whisk mayonnaise, sugar, ground mustard and salt.  Add peas, celery, eggs, green onions and cheese.  Stir well to incorporate.

Cover and refrigerate until ready to serve.

One Year Ago: Pear Salad
Two Years Ago: Spaghetti Squash

May you have a Happy and Blessed Easter!

Christmas Muffins and My Elves

We are of course in the throws of a whirlwind week for the entire family.  Action packed with sports practices, company parties, concession commitments, school finals and assignments and my husband's birthday tomorrow. Thank goodness though, the holiday decorating is complete and I didn't have to lift one box.

Last weekend I was receiving a verbal reprimand from my girls as to why the house had not been decorated yet, as it was way past December 1st.  I simply explained that they were now old enough to take over the duties and I was passing my torch on to them and they had full reigns to decorate as they wish.  They had plenty years of experience with helping me in the past and I shared I was fully confident that they would do a beautiful job.

On that note, I went upstairs, closed the blinds, curled up in a comfy blanket and took a nap (still trying to shake this terrible head cold).  An hour later I woke, opened up my bedroom door and saw a sea of red, green, silver garland and wreaths everywhere while listening to their favorite holiday hits.  In that one hour, they proceeded to pack up Thanksgiving, pull out all the Christmas bins from the basement and decorate away.  My little elves took over the house and I couldn't be happier.

To thank them, the next day I tried out a new muffin experiment.  I still have an abundance of pantry items from the family visit and am determined to use everything up before I do another major grocery store venture.

These taste like Christmas morning to me... a little of that cinnamon/sugar coffee cake we all grew up with and a touch of chocolate that brings back those hot coco memories.

Christmas Muffins

1 package plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup canola or vegetable oil
3/4 cup water
4 eggs
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees.

Lightly mist a regular size (12 count) muffin pan with non-stick baking spray and set aside.

Put the light brown sugar and ground cinnamon in a bowl and stir well.  Set aside.

Put the yellow cake mix, vanilla pudding mix, canola oil, water, eggs and vanilla extract in a large mixing bowl with an electric mixer at medium speed for about 1 minute.  Stop and scrape the bowl sides.  Mix again on medium speed for another 2 minutes.  Pour the mini chocolate chips in the batter and fold in to get it fully mixed.

Pour approximately 1/3 cup of batter into each muffin tin until all 12 tins are full.  Spoon approximately 1 Tablespoon of the sugar/cinnamon mixture on top of each muffin.  Swirl the mixture into the batter with a toothpick so there is cinnamon/sugar in both the batter and on top.

Bake at 350 degrees for approximately 15-18 minutes.

Makes 18-20 muffins.

One Year Ago:  Zens Master Meatlovers Chili

Orzo Salad With Everything and Redecorating Everywhere

As all new school years typically go there is the new wardrobe, new school supplies and new haircuts to start the year off fresh.

Well, since we had recently moved into our new house, the girls decided they also wanted new rooms...something a little more grown up, sophisticated and mature. Yes, another rite of passage that breaks my heart...my little girls are growing up too fast.

We have spent the last couple months searching out ideas on Pinterest and slowly transforming not only their rooms, but also seeing them really coming into their own young ladies.

Love the owl lamps and owl headboard piece we discovered.

The oldest one really took to the set designs of the show Gossip Girl.  She loves the elegance and classy sophistication of their home in New York.  My daughter really has an affection for her owls and I found the greatest finds at Hobby Lobby to finish it off.

Gossip Girl's infamous butterfly wall design.

We started her collection of accent pillows, a beautiful jacquard bed set and she now has her espresso colored dresser and nightstands.  I love finding great deals and never paying full price for "fabulous".

My other daughter is more of a relaxed, colorful spirit with a touch of pizazz.  She loves organic designs and lots of color around her.  Again, we searched far and wide and found incredible designs and deals at Target and Hobby Lobby.

The perfect wall decals to bring out the bedding colors.

Eggplant color framed mirror with her sparkle arrangement.

Beautiful art piece that sparkles in just the right light.

After the finishing touches everywhere it was time for our neighbor's annual end of summer potluck dinner with all the neighbors on their street.  I decided to make the family Orzo Salad With Everything.  

My sister-in-law Leslie first introduced this salad to us at one of our family dinners.  Love this salad...really versatile and goes great with any type of meat dish.  Leslie and my husband's brother Steve will be visiting us in the next couple weeks, so I know that there will be much cooking, baking and BBQ going on...stay tuned for that one next month.  They both love to cook as much as me and my husband, so rest assured no one will be starving that weekend.

Orzo Salad With Everything
Courtesy of Leslie

1-1/2 cups orzo (rice shaped pasta) uncooked
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 Tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped Kalamata olives
1 cup finely chopped radicchio (about 1/2 of a small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup crumbled Feta cheese
2 cloves garlic, finely minced

Cook orzo in a pot of boiling, salted water until tender.  Drain well.  Transfer to a large bowl.  Add sun-dried tomatoes, oil, vinegar and olives.  Toss to blend.  Let stand until cool.  (This part can be prepared up to 6 hours ahead, cover and refrigerate).  Bring to room temperature before continuing.

Mix chopped radicchio, pine nuts, chopped basil, Feta and garlic into the orzo mixture.  Season salad to taste with salt and pepper.

Enjoy!

One Year Ago: Pasta Puttanesca