Easter Recipes // She's In Her Apron

 

Cheesy Ranch Potatoes


INGREDIENTS:

  • 4 lbs russet potatoes, cut into 1/4 – 1/2 cubes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tsp chili powder
  • 6 Tbs cubed butter
  • 8 oz shredded Colby jack cheese
  • 8-10 oz ranch dressing

 

DIRECTIONS:

  1. Preheat oven to 400°F. Lightly grease a 9×13 baking dish.
  2. Cube up potatoes and add them to the baking dish. Season with chili powder, salt, and pepper.
  3. Add cubed butter evenly over the top of the potatoes.
  4. Cover the baking dish with aluminum foil, and bake for 1 hour, until the potatoes are tender.
  5. Remove from oven, and mix in the cheese and ranch dressing.
  6. Continue cooking for 10 minutes, or until the cheese is melted and bubbly.

Ma’s Baked Macaroni & Cheese
INGREDIENTS: 12-16 oz elbow macaroni 
1 egg
2 cups milk
2 Tbs melted butter 
2-1/2 cups shredded cheese of choosing (we use American) 
salt & pepper to taste breadcrumbs

DIRECTIONS: 1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
2. in a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked through.
3. In a medium pot on low heat, whisk together the egg and milk. 
4. Add butter and cheese and mix until cheese has melted.
5. Drain the macaroni and place it in the baking dish. Pour the cheese mixture over the macaroni.
6. Sprinkle the top with some breadcrumbs. 
7. Bake uncovered, for 30-40 minutes, or until the top is golden
Recipe from ShesInHerApron.com

Greek Cheese Tortellini Salad


Ingredients:
3 hard-boiled eggs 
1/2 lb baby spinach leaves 
1/2 cup crumbled feta cheese 
1/4 cup sliced red onion 
1/4 cup extra virgin olive oil
2 Tbs lemon juice 
2 Tbs red wine vinegar 
1/2 tsp dried oregano
1 Tbs chopped fresh parsley 
1/4 tsp salt 
DIRECTIONS:
1. Boil a large pot of salted water, add tortellini, and cook for 6-7 minutes until they float and al dente. drain and set aside. 
2. Boil a small pot of water with the eggs bring to a boil. Remove from the heat and let sit for 10-12 minutes then drain, cool, peel, and quarter. 
3. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, oregano, parsley, and salt. 4. Add in the tortellini and gently coat with the vinaigrette. 
5. Cover, and chill for at least two hours in the refrigerator. 
6. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. arrange the eggs around the edge of the bowl.

Pineapple Pretzel Salad

INGREDIENTS: 
2 cups crushed pretzels
2 (20 oz) cans of crushed pineapple drained 
1 cup melted butter
8 oz cream cheese 
1 cup sugar
8 oz container of frozen whipped topping, thawed 
1/2 (3.4 oz) package of instant vanilla pudding mix
DIRECTIONS: 1. Preheat oven to 350°F 
2. Place crushed pretzels in the bottom of a 9×13-inch baking dish. 
3. Pour melted butter over top and bake for 10 minutes. 
4. Cream together cream cheese and sugar. 
5. Fold in whipped topping, and spread over cooled pretzel crust. 
6. Combine pineapple and pudding mix.
Spread over the whipped topping layer. Chill until serving.

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