I made these hot crossed buns. They were delish.

https://natashaskitchen.com/hot-cross-buns-recipe/

I made these egg cookies.  They were also delicious, but need some work for next year. I used slow cooking oats so next year will try quick cooking oats. Also, the icing I made was too runny so need to find that exact place between runny and stiff. Otherwise lots of fun. I found the egg plate at Dollar Tree.

https://www.tasteofhome.com/recipes/easter-egg-cookies/print/

Easter Cookies

 https://www.tasteofhome.com/recipes/easter-egg-cookies/

Well, I haven't made these. I did buy an egg plate from Amazon. Just waiting.

Marie

 Dressing.

Last night I needed or should I say wanted Ranch Dressing. I looked up recipes and used this one here. But the website also has links to other dressings so... enjoy!

https://cookieandkate.com/ranch-dressing-recipe/

 https://www.foodnetwork.com/recipes/food-network-kitchen/tomatillo-shakshuka-8743808

Tomatillo Shakshuka

Adapted from food network recipe

4 servings 

1 lb tomatillos

1 jalapeno

1/2 bunch cilantro chopped

6 oz tortilla chips or make your own

Salt and pepper freshly ground

2 tbs olive oil

1 small onion

poblano chile pepper or green pepper 

8 ounce spinach

8 eggs

1/4 cup sour cream

Directions

In a saucepan, add water and bring to boil.

Add tomatillos and jalapeno. Cook about 10 min.

Add cilantro stems, 1 1/2 cups of corn chips, big pinch of salt and another one of pepper and 1/2 cup water.

Blend

Sauté the onion and pepper. Stirring until lightly brown. 5 min

Gradually add spinach.

Pour the sauce from the blender over the spinach mixture and stir.

Reduce the heat and maintain a gentle simmer.

Preheat oven on air fryer setting.

Add eggs to mixture by making  wells in the sauce.

Cook in oven until eggs are set.

Add 1-2 tbs water to the sour cream. drizzle over eggs and sprinkle with cilantro leaves.

Serve with tortilla chips.

 

Vegetarian Butternut Squash Chili with Black Beans

Adapted from

https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/

• 2 tablespoon olive oil

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• 1/2 chipotle in adobo sauce (next time I would put more

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 2 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving  oops I forgot this. We put grated cheese on instead, I guess

• ¼ cup chopped fresh cilantro, for serving I had Italian Parsley. That was great.

• ¼ cup minced red onion, again next time.

• 
  

• Directions

1. Heat oil in a large soup pot.
    Add garlic, onion and salt;
    cook, stirring often, until starting to brown, 4 to 6 minutes.
   
   Add chili powder, cumin, cinnamon and chipotle and stir to coat.
    Cook, stirring often, until the spices are fragrant but not burnt.

2. Add broth and squash; increase heat to bring to a simmer, stirring occasionally.

3.  Cover, reduce heat and simmer until the squash is tender, about 20 minutes.

4. Stir in black beans, and tomatoes.

5. Bring to a simmer, stirring often.

6. Reduce heat to low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thick, about 7 minutes. 

7. Serve topped with a dollop of yogurt or a sprinkling of cheese, cilantro and/or red onion.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019

 Thanksgiving 2023

Pizza Turkey- https://pinchofyum.com/fruit-pizza combined with https://www.pinterest.com/pin/88172105178674926/

Turkey and Cranberry Sauce by Russ

Mashed potatoes

Green Bean Casserole and Street Corn by Dave

Dressing by Melody

Mac-N-Cheese with biscuits by Jesse

Sweet Potato pie two ways. https://www.spendwithpennies.com/sweet-potato-casserole/

 Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.