You will be excited to try these tasty recipes from Tina’s kitchen. She wanted to give you some Easy Peasy Easter Recipes. Have a great Easter.
Puff Pastry Cream Cheese Danishes
Ingredients
8 oz. cream cheese softened
1/4 c. granulated sugar
1 egg yolk
1 t. lemon juice
1 t. Vanilla
For the Danishes
2 Pepperidge Farm Puff Pastry Sheets slightly thawed (1 Box)
1 egg white
1 t. water
Several tablespoons of Jam, Jelly or mini chocolate chips
For the glaze
1 c. powdered sugar
1-2 T. milk
Instructions
1. Prepare the filling. Beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until combined. Set aside. You will have a bit of filling left over, you can decide what to do with it or only make 2/3 of a batch if math is your thing.
2. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Roll each puff pastry sheet into a 12×12″ square. Cut each into 9 pieces. Prick with a fork several times in the center. Beat the egg white and water together and brush onto each puff pastry square.
3. Place a scant tablespoon of cream cheese filing onto each square and then a teaspoon of your choice of jam, jelly, mini chocolate chips or just the cream cheese.
4. Bake at 400°F for 15-18 minutes or until puffy and lightly browned. Cool on wire racks.
5. Make the glaze by beating the powdered sugar with enough milk until smooth. Drizzle on cooled Danishes. Store in tightly covered container for several days.
Most Creamiest Yogurt-Granola and Fruit
Ingredients
1 3/4 c. plain Greek Yogurt
1/4 c. Heavy whipping cream
1/2 t. almond extract
1 t. vanilla extract
Honey
Instructions
Mix all together well. Pour into a whipped cream dispenser and refrigerate for 24 hours. If no dispenser, place mixed yogurt in a covered bowl overnight in fridge over night. When ready to use beat with a hand mixer or whip well with a wire whip. Place in bowls and top with Granola and Berries (I use blackberries, raspberries and blue berries but strawberries can be added too. Then drizzle with Honey.
Mom’s Homemade Granola
Ingredients
Nonstick cooking spray
2 c. old-fashioned oats
1/2 c. dried cranberries
1 c. sliced almonds
1 t. ground cinnomon
1/4 t. salt
4 T. (1/2 stick) unsalted butter
1/4 c. lightly packed brown sugar
1/4 c. honey, plus more for serving
1 t. pure vanilla extract
Mixed berries, for serving
1 (2-lb) container nonfat plain yogurt
Instructions
1. Preheat the oven to 400°F. Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray.
2. Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl.
3. Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat.
4. Pour the butter over the oats, mixing until well coated Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan.
5. Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and plan on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey.
Mini Frittatas
Ingredients
6 tsp. feta cheese
1/3 c. shredded fresh spinach
3 t. chopped sun-dried tomatoes
12 basil leaves, torn
1 1/2 large fresh tomatoes, seeded and chopped
1 1/2 t. grated Parmesan cheese
12 eggs, beaten
Salt and pepper
Instructions
1. Preheat oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray. Divide feta cheese, spinach and sun-dried tomatoes equally in the other 6 tins.
2. Pour the eggs equally among the tins. Season each one with salt and pepper and mix well.
3. Bake for 15 to 17 minutes. Let cool for 5 minutes, the remove from tins.
Monte Cristo Breakfast Casserole
Ingredients
2 1/2 c. milk
8 eggs
3 cloves garlic, minced
1 (1 to 1½ lb.) round loaf country Italian bread, cut into ten 1/2″ thick slices
1/4 c. Dijon-style mustard
8 oz. thinly sliced cooked ham
6 oz. Gruyere or Swiss cheese, shredded (1 1/2 c.)
1/4 c. butter, softened
Powdered Sugar
Instructions
1. Grease a 3-qt. baking dish. In a large bowl whisk together milk, eggs, garlic, 1/2 t. salt, and 1/4 t. black pepper.
2. Spread half the break slices with mustard then top with ham and half of the cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
3. Preheat oven to 350°F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.
Makes 12 servings.
