...for a good cause.

When I cut my hair off a few years ago I don't exactly know why I didn't think of donating it until after it was all on the floor--which is too late, it has to be in a ponytail or braid.  I guess I had forgotten, and the stylist's are probably not allowed to suggest it to clients....  After that cut I decided to grow my hair out until it was long, and then if I want to cut it off I couldn't until it was long enough to donate.  (8" for some, 10" for others and 12" for some)

On Thursday I measured my hair and indeed it was long enough to donate.  I called a couple of salons and they would only donate to one specific charity that had a longer requirement than I was willing and really able to give at this time.  So...I had to take it into my own hands. :)  I tied off sections with rubber bands, then measured and cut.  I ended up getting about 9" to donate to Pantene Beautiful Lengths.  The requirement for them was 8" and I went a little over in case I hadn't measured right or something.  

I placed the ponies in a ziploc, then in a padded envelope and sent it on its merry way.  I know it won't cure someone's cancer, but it will help provide a hair piece for someone which is super neat in my book!  I did go to a professional to actually get my actual haircut after I chopped these off.  It's pretty short now, but I think I'm going to dig it.  :)  Especially because it's for a good cause.

This is no way is to pressure anyone into cutting off their hair and/or donating it.  I just wanted to share this experience with my readers.  If you have any questions, comments or concerns please let me know by either commenting or emailing me at:  SingingCinderella@gmail.com

ADM 2013 Calendar!

Hello!  You can now purchase (at a discounted right now!!!) my 2013 year in NC through my eyes Calendar!

White Chicken Chili

I never used to be a big fan of chili or beans.  In the last few years I have realized that they are so versatile and comfortning though.  So, when I fell in love with a White Chicken Chili from one of my favorite places in the area I knew I wanted to make some at home.  And here it is.  In fact, I think I like this one better than the one I was trying to replicate.  This is hearty, flavorful and warming from the inside out.  Perfect for fall and winter! :)

White Chicken Chili
2 T. Canola (or vegetable) Oil
1 Poblano Pepper, finely diced
1 Medium Onion, diced
3 Cloves Garlic, minced
1/2 to 1 lb chicken breast, cut up in bite size pieces
1 can Great Northern Beans, rinsed and drained
1 can Navy Beans,  rinsed and drained 
1 can White Kidney Beans,  rinsed and drained 
4 c. Milk
3 c. Water
1/2 t. Salt
1/2 t. Pepper
1/2 t. Chili Powder
1-1/2 t. of your favorite taco or smokey seasoning (you could also use cumin)
1/4 c. Corn Starch
1/3 lb. Monterrey Jack Cheese, shredded

1.  Saute onion, garlic, poblano pepper and chicken, until the chicken has no more pink.
2.  Add beans, milk and water bring to boil.  Immediately turn to simmer once it's boiled.
3.  Add salt, ground pepper, chili powder and taco/smokey seasoning then stir to combine.  Simmer for 30 minutes.
4.  Mix corn starch with a little water to make paste and stir into chili.
5.  Slowly stir in shredded cheese until melted and combined.  Serve immediately or let simmer until ready to serve.  Enjoy!

Weeknight Dinner: Tuna Cakes

Here's a quick, easy and delicious recipe for Tuna Cakes.   Small Can of Tuna yields 3 good sized Tuna Cakes.  Easy to double or triple.

Tuna Cakes:
Small Can of Tuna
1/4 c. Bread Crumbs (either plain or seasoned)
1 Egg
1 T. Water
1/4 c. Veggies, chopped (peppers, onions, etc.)
Oil

1.  Heat about 1/4 " of oil in a skillet on medium high.  (I used a cast iron skillet but stainless would work well too.)
2.  Mix together the egg and water.  Add in tuna, bread crumbs and veggies then mix until well combined.  It will be fall apart.
3.  Make "cake like" (thick) patties and place in the heated oil.  Cook each side until golden brown.  Be sure to be careful with the hot oil.  Turn the cakes very slowly and carefully.

Serve with salad, or other sides.  Enjoy!

Patriotic Cupcakes (and Multi-Colored Frosting Tutorial)

So, one friends/co-workers just got her US Citizenship this week.  She's from New Zealand, but has been in  the US for about 10 years now.  She lived in the New England for a while, met her (now) hubby and then he was transferred down to NC about a year ago.  She took the test last month and just had her Citizenship Ceremony on this past Monday.  So, in order to honor her huge accomplishment one of my other co-workers and I threw a little party for her.  I made some very Patriotic cupcakes, and my other co-worker brought the card/gift.  

Now, I really think Patriotic treats are fantastic any time of year.  I love the way that red, white and blue go together to show our love for our Country, support for our Troops and how blessed we are to live here and be free.  So, these are perfect for the 4th of July or Memorial Day of course!  I went all out making them Red, White and Blue inside and out, which was fun but not totally necessary.  You can just use whatever cupcakes you have and them frost them like this if you'd like.  :)  

Here there are....

I used my favorite white cake recipe by Better Homes and Gardens, and the frosting I used on my Mexican Hot Chocolate Cupcakes but I will also post the recipes below to make it easier.

BH&G White Cake Recipe:

ingredients

• 4
  egg whites
• 2
  cups all-purpose flour
• 1
  teaspoon baking powder
• 1/2
  teaspoon baking soda
• 1/2
  teaspoon salt
• 1/2
  cup butter or shortening, softened
• 1 3/4
  cups sugar
• 1
  teaspoon vanilla
• 1 1/3
  cups buttermilk or sour milk
  
  

1.Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3.Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13x9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

(You can also use this recipe for cupcakes, just line muffins tins and bake at 350 degree for ~20 minutes.  Makes about 24 cupcakes. ~Cindy)

My White Frosting Recipe:
1 T. Water
1/2 c. Shortening
1 t. Vanilla
3-4 c. Powdered Sugar
1 T. Milk
            Instructions for Frosting--whip together water and shortening until fluffy.  Add in vanilla and 2 c. Powdered Sugar until combined.  Add milk and mix thoroughly.  Mix in more powdered sugar until it is to your desired consistency   I usually use 3.5c. of powdered sugar in this recipe.

Ok, so I made the white cake batter according to the recipe BUT before I put it in the lined tins I split it into thirds and left one white, colored one red and one blue.  Then I layered them into my cups.  Everyone at work had a pleasant surprise when they bit into the cupcakes!  It was priceless to see their expressions! :)  You could also just swirl in red and blue coloring into the cups before you bake the cupcakes.  (Picture A is layered and B is swirled above.)

Once the cupcakes were baked and cooled, I frosted them using a technique I first learned about on Our Best Bites here.  They only ever did it with two colors tho but i just thought it had to work with three so I did it!  :)  It worked perfectly.  It's kind of wasteful is the only prob...but easy to clean up which is a plus.  

After you make the frosting split into thirds and refrigerate for about 30 minutes. Then keep one white, then tint one red and one blue.  I use paste coloring because it's easier to get a more vivid color, tastes better (to me at least), mixes in easier and doesn't change the consistency of the frosting.  But work with whatever you prefer or have on hand!  :)  I used "rose" for the red and "cornflower" for the blue and I really like the way it turned out.

Ok, now prepare a decorating bag with the coupler and tip like normal and set aside.  Then get three more bags out.  Fill one with the white frosting and tie off with twist tie or rubber band.  Fill one with red and tie off. Fill the last one with the blue and tie off.  Make them lie flat on counter and get air out of them before you cut the tips off.  (You may have to open the end at this point...I didn't have to though, so hoepfully you won't have to.) Cut the tips off, but don't cut too much. Just remember you can always cut more off later, but you can't glue it back on if you cut too much...  Carefully insert one flattened bag at a time into the bag prepared with the coupler until it looks something like this below.  I did red, white and blue, but you can order them however you want AND of course can use this technique for other colors for other seasons, etc...

 Then pull the bag up over the ends and decorate like normal.  I am still totally digging the really large tips and couple I recently got.  Makes frosting cupcakes go SO fast!  I like the faux rose technique most of the time...  Love the way it looks in red, white and blue...

 Another cupcake....love the way the colors are a little different each swirl that comes out!

 Yep, can't get enough of it....  btw these were all take with either my phone or Rocket Scientist's phone because I needed to charge my camera....  Love that phones are finally having pretty great cameras these days!  :)

Anyway, happy Independence day!  or Citizenship day!  or Patriotic day!  or Memorial day!  :)  God bless the USA!

Source: adeliciousmelody.com via Cindy on Pinterest

Mexican Hot Chocolate Cupcakes (or Cake)

Our Adult Sunday School class had a get together last night and it was fiesta themed.  So I had the perfect dessert idea for it, Mexican Hot Chocolate Cupcakes! I really enjoyed the way they turned out too.  (Which is always a plus.)  I went ahead and made a regular batch (~26 cupcakes) and sent half with the hubby for his co-workers, and took the other half to our dinner.

I tweaked Better Homes and Gardens Chocolate Cake recipe and then also put a Mexican twist on it.

Here's my recipe, Mexican Hot Chocolate Cupcakes:
2-1/4 c. Flour
1-3/4 c. Sugar
1-1/4 c. plus 1 t. Water
1 t. Baking Powder
3/4 t. Baking Soda
1/4 t. Salt
2/3 c. Shortening (or butter)
2 Eggs
2 oz. Unsweetened Chocolate, melted
1 T. Cocoa Powder (heaping)
1-1/2 t. Vanilla
1-1/2 t. Cinnamon (Any works, but my favorite for this recipe is this one from Savory Spice Shop)
Additional Cinnamon for sprinkling on tops of frosted cupcakes

Frosting:  Your favorite white frosting, buttercream or this...
1 T. Water
1/2 c. Shortening
1 t. Vanilla
3-4 c. Powdered Sugar
1 T. Milk
(Instructions for Frosting--whip together water and shortening until fluffy.  Add in vanilla and 2 c. Powdered Sugar until combined.  Add milk and mix thoroughly.  Mix in more powdered sugar until it is to your desired consistency   I usually use 3.5c. of powdered sugar in this recipe.)


For cupcakes beat together shortening and sugar until combined.  Add in baking powder, baking soda, salt and eggs until combined.  Then mix in vanilla, melted chocolate, cocoa powder and cinnamon until combined. Finally, alternate mixing in flour and water until all combined.

Pour into ~26 cupcake wrapper lined tins, one 9x13" pan, two 8" round cake pans or two 9" round cake pans.  (Cake pans should be prepared with grease and flour before the batter is poured in.)

Bake cupcakes for 20 minutes at 350 degrees or the cake/s for 30 minutes at 350 degrees.

Cool on wire racks, then frost with desired frosting.  Once cooled and frosted sprinkle a touch of cinnamon on top! (As pictured below)  :)

Roasted Peaches with Vanilla Sauce

Peaches are still plentiful, at least around these parts.  So grab a couple and make this yummy and versatile dessert!  I pretty much guarantee you will love it.  That is, unless you hate fruit, or peaches, or sugar, or vanilla....if you do, then you probably won't like this much at all....  But if you like those things, then you will love it!  :)

 Slice your peaches into eighths or so, and distribute around shallow baking dish.  Pour 1/4 cup water over them, then sprinkle about 1/4 c. of sugar on them and drizzle a splash of vanilla.  Then bake in a 400 degree oven until the peaches are tender or about 13 minutes.  (If you'd like them fall apart bake longer, if you'd like them more firm bake them less.)

 This is them right out of the oven, see all that juicy vanilla-ee goodness in the bottom?  Yum.  You can eat them by themselves OR...

put them in a bowl and top with ice cream!  Yum-O! :)

Roasted Okra

So, since I grew up (and lived the majority of my life) in Colorado, I never really had a chance to eat Okra.  Truth be told, I think the only place you could even get it (in my hometown at least) was at the Bar-b-que Restaurant I happened to work at in high school. I wasn't too keen oin the idea of fried okra though...so I never tried it.  Plus most of the time it was on the buffet line and--let's face it--things are really never at their full potential in those lines.

Then, we moved to the south, and all that changed.  Okra was everywhere, from the grocery stores to farmers markets to just about every stinkin' restaurant.  So, I gave in and tried some once.  Then had to try it again, and just to be sure I gave it fair trial I had it a third, and forth, and...well....you get it.  I love fried okra!  Crazy huh?  Funny, thing is...I thought I just liked it because it was fried.  I was wrong!  I guess I like the taste of okra itself because when I bought some at the farmers market last weekend and roasted it...it was like a little bit of heaven in my mouth AND tasted almost the same as the fried kind.  Not slimy, not squishy...just perfect okra-ness! Yum!  I can't wait to get more this weekend in fact! :)

Super simple too....
Okra, green or purple
Olive Oil
Sea Salt
Coarse Pepper


Slice up okra into 3/8-1/2 inch pieces.  Toss with Olive Oil, Sea Salt and Coarse Pepper.  Roast (bake) in 425 degree oven for ~8 minutes turning halfway through.  Serve hot, but be careful because they are hot!  And yummy.  :)

Chocolate Swirled Zucchini Bread

I love quick breads, but I bet you already knew that.  They are just what they say they are; quick!  You whip them up in a couple minutes, bake them for a bit and voila in an hour you have a marvelous, delicious and sometimes decadent cakish bread!  :)  Yum.

So, when one of my co-workers had her last day of work yesterday, I wanted to make something for her going away "party" of sorts.  So I thought of swirling some chocolate into my zucchini bread, and boy am I happy I did!  It takes the yum factor up a lot!  I'd experimented with chocolate chip quick breads before but not the swirl.  The swirl not only adds a "wow" factor but also melds together the flavors of the bread and chocolate better than just adding some chips in... or at least in my opinion it does! :)  See for yourself...

 Chocolate Swirled Zucchini Bread: (My zucchini bread with a twist)
1 generous cup of shredded zucchini
2 eggs
1/3 c. shortening
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/3 c. sugar
2 c. flour
2 oz. Semi-Sweet Chocolate (Any will do, but if you wouldn't eat it outside of the bread don't use it...could also use unsweetened or milk chocolate if you prefer!:)
optional: 1/4 t. each Cinnamon, Cloves, Allspice 

1.  Mix together shredded zucchini, eggs, shortening, baking powder, baking soda, salt and sugar until well combined.  Then stir in flour 1/2 c. at a time until combined.  
2.  Slowly melt chocolate in a microwave safe bowl in 15 sec. increments--stirring in-between--until smooth and melted.
3.  Pour about half of the zucchini bread batter into a lightly greased 1 lb. loaf pan.  Then spoon the chocolate across the batter.  Gently spoon the rest of the batter over the chocolate layer as pictured below.  Then using a knife or an offset spatula carefully swirl the chocolate around.  Only swirl 3 times or so, unless you want chocolate zucchini bread without a swirl.

 4.  Place in preheated 350 degree oven and bake for 40-50 minutes or until a toothpick inserted comes out clean.
5.  While you can feel free to eat it hot (careful!) or warm, I recommend letting it cool down at room temp, wrapping it up overnight and eating it the next day.

 Ready to slice!

Ready to eat!  Went over very well with my co-workers too!  :)

Nectarine Plum Hand Pies

 What better way to eat pie in the summer than just in the palm of your hand?  These combine the tart and sweet elements of these fruits with sugar and a touch of vanilla wrapped in pie crust to create a masterpiece in your mouth.

What you'll need:
1 Large Plum, diced up (pit free)
1 Large Nectarine, diced (pit free)
2 T. Sugar
1/4 t.  Vanilla
1 Pie crust (homemade, store bought, whatever floats your boat)
1 T. Butter, melted
1 T. Sugar

1.  Preheat oven to 350 degrees.  In a medium bowl mix together the pieces of plum, nectarine, sugar and vanilla until coated.

2.  Roll out the pie crust into a circle.  Cut the crust pizza style into 8 pieces.  (like slices of pizza or pie)

 3.  Evenly distribute the fruit mixture onto the triangular pieces of pie crust dough.  (~1/8c each) Then gently roll up the hand pies, so they look like the above picture.
4.  Bake on a greased cookie sheet for 8 minutes.  Then take out of the oven and brush the tops with melted butter.  Sprinkle the tops with remaining sugar and bake for about 6-8 more minutes or until golden brown.

5.  Enjoy! Serve them warm or room temperature.  Try with ice cream or on a picnic!  :)

Tomatillo Salsa inspired by Moe's Southwest Grill

Have you ever eaten at Moe's before? They aren't everywhere, but there are a lot in Kentucky and NC at least.  It's similar to Qdoba and Chipotle but different.  Since it's a Southwest Grill the rice is a little spiced, and they have just tons of fresh ingredients that you can add to your entree (quesadilla, burrito, bowl, salad, etc...) free!  Anyway, they also give you free chips with every entree and the best part about that is their salsa bar!  They usually have 5 or so varieties to choose from and my fave is their tomatillo.  I'd never really even heard much about, or let alone consumed, tomatilloes before we moved to NC and stumbled across Moe's.  Boy am I glad we did.  They are delicious, especially in salsa!  So here's my take on Tomatilla Salsa!:) 

What you'll need:

3 Medium Tomatillos

1 Small Sweet Pepper (preferably yellow to blend in)

Juice from 1 Small Lemon (or about 2 T.)

1 Jalapeno

2 Cloved Garlic, minced

1/2c-3/4c Cilantro

 Grab your ingredients.  For some reason my garlic, onions and jalapeno didn't make it into this photo...

 Aren't tomatillos just cool too?  I can't get over the whole husk thing, and the whole deliciousity thing.  They are cute too, right?

 Here's our first jalapeno from our garden.  Stubby but quite spicy!  Yum!

 The inside of a tomatillo.  Interesting huh?  Nothing like a tomato, really, at, all.  Yet SO yummy in salsa!  Sorry for a bit of jumping around in my post...apparently that's how I roll...some...times... :)

 Roughly chop everything up and throw it in the blender or food processor.  Pulse until combined!

 Mhmmm, delicious, fresh, tomatillo salsa!

It's just SO fresh and perfect for summer.  And perfect for every other season too.  But it's really perfect on these freakishly hot days.  :)  Enjoy.  I know I just did!  It's great on homemade burrito bowls too.  Just put some on the bowls I made tonight.

Mini Caprese Salad

So I had wanted to make a regular version of Caprese salad but the cat (or possibly some other animal) in our neighbor ate our first ripe heirloom tomato....so bring on the plethora of cherry tomatoes from our garden and you have Mini Caprese!  :)

All you need is some cherry tomatoes, fresh basil and fresh mozzarella.  You can also add EVOO, and some dry herbs or a dash of Italian dressing.  I just went without those this time.  With the fresh tomatoes and basil from my garden they perfectly flavored the mozz to make it a refreshing summer salad!

Zucchini Bread

Zucchini Bread Quick Bread

My generous cup of shredded zuke. 

1 generous cup of shredded zucchini
2 eggs
1/3 c. shortening
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/3 c. sugar
2 c. flour
optional: 1/4 t. each Cinnamon, Cloves, Allspice 

Mix together shredded zucchini, eggs, shortening, baking powder, baking soda, salt and sugar until well combined.  Then stir in flour 1/2 c. at a time until combined.  Pour into a lightly greased 1 lb. loaf pan and bake in preheated 350degree oven for 40-45 minutes.

Enjoy!

Microwave Honey Caramels (Sea Salt Chocolate Caramels and Turtles too!)

 So, I've seen plenty of recipes around the internet about microwave caramels.  I was always very skeptical to whether they would turn out, be easy to make or even taste good.  But this week, I decided to try some and boy was I pleasantly surprised!  :)  I liked them so much I immediately gifted some to our Music Director at our Church and his wife, who is also the accompanist.  I gifted them to be nice, but also to ensure that I would not be the sole eater of these..yummy...but likely caloric...goodies. :)

Microwave Honey Caramels:
originally found on  food.com, and this is my tweaked version. :)

1/4 cup butter, salted (or add 1/4 t. salt to the mixture)

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup honey

1/2 cup sweetened condensed milk

1.  In a large microwave safe bowl place all of the ingredients.  (no need to melt butter beforehand btw)

2.  Place in microwave on high for about 2 minutes.  Then carefully take out and stir.

3.  Microwave again on high for 2 minutes.  Carefully take out and stir well.

4.  Repeat step 3.  Then pour into a greased 7x11, 8x8 or 9x9 pan.  (or other size depending if you'd like them thicker or thinner.)

 Just poured.  Very reflective apparently... ;)  Now let it cool at room temperature for about 30 minutes.

 5.  Cut the caramel into pieces and wrap in waxed paper....  (you can also sprinkle the caramels with sea salt at this point = lovely treat!) .....

 ....or you can plop them by the spoonful onto waxed paper, and then dip in melted chocolate and then top with sea salt for a real gourmet treat!  :)

 ...or you can plop the caramel, then pile on some pecan pieces and then smother in chocolate for homemade turtles!  Divine!!!

Althoguh, I think these were the biggest hit in my mouth, I mean house! :)  Sea Salt Chocolate Caramels.  Yum.

Enjoy! :)  Hope you are all having a great May!  Can't believe it's more than half over!!

My Little Garden: Peas!

Just wanted to give you a little update on our garden!  The lettuce is still yielding yummy salads and the newest addition to our dinner plates is now:  peas!!  Cool huh?  I'm pretty excited about these!  Can't wait for tomatoes and more in the coming months! :)

Chocolate Cupcakes with Lavender Infused Buttercream

 So I've had this idea for a while now, and finally got motivation to put it into action today when I baked some treats for a staff meeting.  :)  And it turned out really well, so I am SUPER excited to share this with you!  I still used my favorite cupcake recipe which you can find here. (Best Loved Chocolate Cake by BHG)  Then I made this amazingly addictive, delicate lavender infused buttercream.  It's seriously good.  And I don't even like lavendar typically.  I don't even like floral anything typically.  (Perfumes, soaps, teas, etc..)  But this is good.  No, it's not good, it's great!  :)

 I picked up a couple of new jumbo tips for cake decorating and while I was at the store I saw these...and had to get them.  Aren't they so sophisticated and cute?!?    Ok, now I will really get on to the recipe....

This will frost about 18 cupcakes, so double if you need more.
Lavender Infused Buttercream:
1/2 c. Shortening*
1/4 c. Lavender Infused Water, strained**
1/2 c. Granulated Sugar
4-5 c. Powdered  Sugar (Depending on your climate AND desired consistency.)

* I suppose you could use butter, but I like the pure white the shortening gives it...
** Two prep methods for lavender infusion.  Hot and Cold.  Hot method: pour 1/4 boiling water over 1 T. lavender and steep for 15 minutes.  Cold method: Soak 1 T. lavender in 1/4 c. room temperature water for 3-4 hours.  (Food grade or tea grade lavender)

1.  Whip up shortening on high until fluffy.
2.  Add in strained lavender infused water and beat until fluffy.
3.  Mix in granulated sugar.
4.  Slowly add powdered sugar in by the 1/2 cup until it is to your desired consistency.  (I prefer mine on the stiffer side when I am going to pipe on frosting, and a little less stiff when I am spreading it.)
5.  Add in coloring if you'd like.  Since it's lavender flavored I thought I'd add a touch of purple to make it lavender, lavender frosting. :)
6.  Chill for at least 10 minutes or so before frosting your cake/cupcakes.

I'm still perfecting my technique (obviously) but this link that I saw on pinterest is super helpful.  It tells about a few basic frosting techniques and tips.  So I thought I'd pass it along!  And be sure to enjoy these yummy cupcakes.  I know I will...  :)

Our Easter Dinner 2012

Happy Easter!  Hope you all are getting to enjoy Resurrection Sunday with your family and/or friends!  Since we couldn't spend our with family, we had a couple of friends over for an Easter Dinner after Church.  We ate  food, talked and also played some Pictionary Man, so it was a great time had by all.  Here's what I served...

 You also get a glimpse into my (rather cluttered but it works) kitchen and, for today, buffet line.

 Roasted veggies.  (Summer squash, Zucchini, Onions, Carrots and Garlic with a ~ 1t. EVOO drizzled over then and sprinkled with touch of 21 Seasoning Salute from Trader Joes.  Roasted for ~1 hour at 375 degrees.)

 Hasselback Potatoes (although I baked these for 1 hr. at 375 today instead of microwaving them like my recipe), and Baked Chicken breasts with 21 Seasoning Salute.

 7 Layer Salad.  (Secret family recipe.  Soooo good.  I can hardly ever get enough!  In fact, I'm gonna go have some more...)

 Fresh Squeezed Lemonade in my new Mason Jar Style Drink Dispenser from World Market.  (You can see it here.)  I'm a little nervous abotu the spout because it's just plastic, but hopefully it will be fine.  Love the look, love the glass, loved the price and had been eyeing them elsewhere in the past...

I also served Hot Cross Buns (what Easter Dinner is complete without them?) and a Trifle of layered homemade chocolate cake, strawberries and cool whip (forgot to get a pic of it though.)  Oh and I made a sugar egg this year, as pictured above, a couple weeks ago.  I realized it wasn't nearly as fun to make them without my Mom though. :(

We had a great morning at Church celebrating the fact that He is risen and a good lunch with friends.  Hope you all are having a happy Easter too!  :)