Yummy Easter!!!

Like we promised here are the recipes from Easter dinner. Some things I have no recipe for, I just make it and taste it to see if it needs more of one thing or another.

Appetizers

Red Salsa

Homemade Green Salsa

1 large clove garlic

2-6 jalapeno peppers, seeds removed

6 small tomatillos (about 1 c)

1 medium onion, finely diced (about 1/2 c)

1/2 green Italian pepper, finely diced (about 1/4 c)

2 TBS coarsely chopped parsley

2 TBS coarsely chopped cilantro

juice of one lime (about 2 TBS)

1/2 tsp. salt

In a food processor finely chop garlic and jalapeno peppers. Add tomatillos and chop again. Remove the mixture and combine it with the remaining ingredients. The salsa can be served immediately, but the flavor will blend nicely if chilled several hours or over night

For salsa with more bite: Add more jalapenos or some cumin.

Homemade Guacamole

Homemade Pan Fried Onion Dip

Deviled Eggs

Cheese Plate

First Course

Gazpacho

From Jason's Cousin's Cookbook

Yields: 6 large servings

4 cups tomato juice

1/2 cup onion, finely minced

1 clove garlic, minced

1 medium bell pepper, minced

1 teaspoon honey

1 medium cucumber, peeled, seeded, and minced

2 scallions, minced

1/2 lemon, juiced

1 lime, juiced

1 teaspoon tarragon

1 teaspoon basil

1/2 teaspoon cumin

1/4 cup fresh parsley, minced

2 Tablespoon

salt to taste

black pepper to taste

cayenne to taste

2 cups fresh tomatoes, diced

Combined tomato juiced, onion, garlic, 1/2 of bell pepper, honey, lemon juice, lime juice, tarragon, cumin, basil, olive oil, salt, black pepper, and cayenne. Puree in blender.

Add 1/2 cucumber, 1/2 scallions, 1/2 parsley, to pureed mixture and puree. Add all remaining ingredients.

Chill and serve cold

Main Courses

Spinach and Ricotta Lasagna

Honey Baked Ham

Side Dishes

Homemade Breads

Potato Salad

Baked Macaroni and Cheese

Whipped Sweet Potatoes

Desserts

Coconut Cake

from Paula Deen

Ingredients
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
7-minute Frosting
Flaked, sweetened coconut, for sprinkling

Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake

Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Seven Minute Frosting

This classic boiled frosting recipe is great for coconut cakes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
dash of salt
2 egg whites
1 1/2 tsp vanilla

Preparation:
Stir together sugar, water, cream of tartar and salt in 2 quart saucepan. Cook over medium heat until mixture boils and sugar dissolves, stirring occasionally. Put egg whites into mixer bowl and beat until stiff but not dry. While beating slowly pour in syrup mixture, beat until stiff peaks form. Add vanilla; blend well. Great for coconut cakes.

Peeps Sunflower Cake

St. Louis Gooey Butter Cake

Beverages

Fresh Lemonade