Best Ever Meringues

These are by far the best tasting meringues I have ever eaten... and with using Jello the flavors are endless!!!

Ingredients:

• 4 egg whites, room temperature
• 1 Tbsp white vinegar
• 1 Tbsp corn starch
• 1 cup granulated sugar
• 3 Tbsp JELL-O gelatin powder (I used blue raspberry flavor)

Directions:

1. Preheat oven to 200°F. Line two baking sheets (or one large with parchment paper. Set aside.
2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
3. Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.
4. Slowly add in sugar a little at a time, while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 1-2 minutes).
5. Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours or overnight.Mine were ready in about and hour 
6. Store in an airtight container (if they last that long)

A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Post by Cherie Solomon Zimmerschied.

Crunchy Broccoli Salad

found this at tasteofhome.com

10 ServingsPrep/Total Time: 20 min.

Ingredients

8 cups fresh broccoli florets
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled
Directions
•In a large bowl, combine the broccoli, onions and cranberries. In a
small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli
and toss to coat. Chill until serving. Sprinkle with sunflower
kernels and bacon. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Lemon Crinkle Cookies

found this recipe here http://portland.todaysmama.com/2011/04/474/

Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Fresh Strawberry Pie

1 C sugar
1 C Water
1 small box strawberry gelatin mix
1 Pint Fresh Strawberries
3 Heaping Tablespoons Cornstarch
1 pie crust, cooked and cooled

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.
*** DO NOT DOUBLE****

TIP FOR CORING STRAWBERRIES:

take a plastic straw
insert it thru the pointed end of strawberry
push all the way thru center of strawberry
OUT COMES THE CORE

Resurrection Cookies

How to Make Resurrection Cookies

This recipe is a wonderful tradition to start with your kids, no matter what age. You need to make these cookies the night before Easter. They will cook overnight in a warm oven and will be ready for you and your family Easter morning.

Instructions

Things you'll need:
• 3 egg whites
• 1 cup whole pecans
• 1 tsp. vinegar
• a pinch of salt
• a cup of sugar
• a zip-lock baggie
• a wooden spoon
• wax paper
• cookie sheet
• tape
• Bible

1 Put the pecans in the zip-lock baggie. Have your children beat the pecans with the wooden spoon. Explain how this is a symbol of the Roman soldiers beating Jesus.
Read John 19:1-3.

2 Have the children smell the vinegar and then put it in the bowl. Explain how this is a symbol of when Jesus was thirsty on the cross, He was given vinegar.
Read John 19:28-30.

3 Add the egg whites to the vinegar. Explain how eggs represent life and these eggs are a symbol of Jesus giving His life for us.
Read John 10:10-11.

4 Sprinkle salt into the hands of your children.Have them taste it and then throw the rest into the bowl.Explain how this is a symbol of the salty tears that were shed by Jesus'disciples and loved ones.It also represents the bitterness of our sin. Read Luke 23:27

5 Add the sugar. Explain how the sweetest part of the Resurrection Story is that Jesus died because He loves us and wants us to trust Him so that we can be His children.
Read Psalm 34:8 and John 3:16

6 Beat your ingredients with a mixer on high speed for 12 to 15 minutes. When stiff peaks have formed explain that the white is a symbol of how clean we are when Jesus forgives us our sins when we trust Him as our Savior.
Read Isaiah 1:18 and John 3:1-3.

7 Gently fold the nuts into your mixture and drop by teaspoons on to wax papered cookie sheets. Explain that this is a symbol of the rocky tomb in which they laid Jesus' body.
Read Matthew 27:57-60

8 Put the cookies into the oven, shut the door and turn it off. Have your children place pieces of tape on the oven door to seal it. Explain that the Roman soldiers rolled the heavy stone in front of the tomb's entrance to seal in Jesus' body. Matthew 27: 65-66.

9 Tell the children it is now time to go to bed! They may feel sad, just as Jesus' disciples and loved ones felt that night they laid Jesus' body in the tomb.
Read John 16:20, 22.

10 On Easter morning, open the door and give everyone a cookie. As they are looking at it,explain that the cracks in the cookie represent the tomb. When they bite, they will find that the cookies are hollow inside! This is a symbol of the empty tomb, for the stone was rolled away...and the tomb was empty....Jesus had Risen!
Matthew 28:1-9

Lemon Meringue Cookies and lemon curd

Oh I soooo want to make these!!

Lemon Meringue Cookies
Recipe found on www.joythebaker.com

Makes: about 55 cookies







For the Meringues:

2 large egg whites

pinch of salt

2/3 cups granulated sugar

1 teaspoon lemon zest

1 teaspoon pure vanilla extract

Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside. Foil will also work in a pinch. Set the baking pans aside.

Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. The egg whites will be the consistency of melted marshmallow.

Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. Spoon into a piping bag, fitted with a large star tip. Pipe about a teaspoons worth of meringue onto the baking sheet. Stars can be close together, as they won't spread or puff during baking. Pipe stars onto the two baking sheets until no meringue remains in the bag. Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. The flattened star will become the bottom of the sandwich cookie.

Bake meringues for 2 hours, until no longer sticky , but firm and hardened.

Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.

For the Lemon Curd:

from: David Lebovitz

1/2 cup fresh lemon juice

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

pinch of salt

6 tablespoons unsalted butter

Place a fine mesh strainer over a medium bowl and set aside.

In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don't really need to boil lemon curd... it's probably done it if gets to the boiling stage.

Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.

Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.

To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. Top with a star shaped cookie. Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. I love these cookies right out of the freezer. You can also fill them and serve them immediately. These cookies do not last well if willed and left to sit.

Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 days... though humidity makes them sticky balls.

Jelly Bean Bark

found this recipe here http://www.scissorsandspatulas.com/2011/03/easter-treat-you-dont-want-to-miss-this.html


24-oz bag of Nestle Premier White Morsels {this is the large size bag}
10 to 14 oz bag of jelly beans.

That's it

Melt your morsels on the stove using a double-boiler or in the microwave on 70% power. Be careful to stir frequently so that you do not burn the chocolate!! If you are using the microwave, heat in 30-second intervals, stirring in between, until fully melted.

While your chocolate is melting, line a cookie sheet with wax paper.

Lay half of the jelly beans on the pan.


Pour the melted chocolate over the jelly beans and use a rubber spatula to spread it across the pan creating an even layer.

Place the remaining jelly beans on top of the melted chocolate. Allow to cool at room temperature for several hours or put in the refrigerator to cool for one hour.
Peel away wax paper and break into 2 to 3-inch pieces.

Golden Lemon Cake

Ingredients

* 1 package (18-1/4 ounces) white cake mix
* 3/4 cup vegetable oil
* 3/4 cup warm tap water
* 4 eggs
* 1 package (3 ounces) lemon jello
* 1 teaspoon lemon extract


TANGY CITRUS GLAZE:
* 2/3 cup orange juice
* 3 tablespoons sugar
* 2 tablespoons lemon juice
* 3/4 cup confectioners' sugar

Directions

* For cake, combine all ingredients in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour batter into greased and floured 12-cup tube pan. Bake at 350° for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack.
* For glaze, combine ingredients in saucepan; bring to a boil and simmer 5 minutes. Let cool at least 10 minutes. Place platter under wire rack. Using toothpick, poke holes in top of cake; pour glaze over top and sides. Allow cake to cool completely before cutting. Yield: 8-10 servings.

Easter Egg Treats

12 package of butterscotch chips
½ cup peanut butter
1 cup Spanish peanuts
5 oz. Chinese noodles

Melt the chips and blend well with the peanut butter. Add peanuts and noodles;mix well. Make "nests" on waxed paper on a cookie sheet. Cool in refrigerator. Fill nests with jelly beans, M&M's or candy of your choice.

Double Chocolate Cherry Eggs

Double Chocolate Cherry Eggs
Serves 10



Kid-friendly and delicious, these eggs combine two luscious chocolates, sweet maraschino cherries and yummy toasted walnuts. For variety, try dried fruit and different types of nuts.



Ingredients:
12 ounces white chocolate chips or bars, chopped
2 tablespoons unsalted butter
7 ounces marshmallow crème
1 1/4 cups sifted powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups chopped maraschino cherries (drain before chopping)
1 cup chopped toasted walnuts
11 ounces milk-chocolate morsels
2 tablespoons vegetable shortening

Directions:
1. In a large microwave-safe bowl, melt white chocolate and butter on LOW, stirring every 45 seconds until smooth. With a wooden spoon, stir in marshmallow crème, sugar and vanilla until well-blended.

2. Fold in cherries and walnuts. Divide into 12 equal portions and form into egg shapes. In a medium-sized microwave-safe bowl, melt milk chocolate and shortening on LOW, stirring every 45 seconds until smooth. Using a fork, dip white chocolate eggs in milk chocolate, turning to evenly coat. Place on wax paper to cool.

Note: Eggs can be decorated with sprinkles after dipping in milk chocolate.

Mandarin Orange Cake

1 box yellow cake mix
4 eggs
½ cup salad oil
1 large can Mandarin oranges, including juice

Mix all together and bake in three 8 inch cake pans at 350° for 15-20 minutes.

ICING
1 12 oz. Cool Whip
1 20 oz. crushed pineapple, well drained
1 5 oz. pkg vanilla instant pudding

Mix all together and spread between layers and on top and sides of cake.

Moist and yummy to the max!

Reeses Peanut Butter Egg Cookies

Reeses Peanut Butter Egg Cookies

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!) You can also use regular Reeses Peanut Butter Cups

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Orange balls

Ingredients:
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.

Cinnamon Red-Hot Salad

Ingredients:
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.

Pickled Pineapple

20 oz. can pineapple chunks, NOT TIDBITS
3/4 cup vinegar
1 1/4 cups granulated sugar
pinch salt
6 to 8 whole cloves
1 4 inch cinnamon stick ******I use the smallest one, like 4 1 inch so they can go in each individual gift jar.

Drain syrup into saucepan, add vinegar, sugar, salt, cloves, cinnamon and simmer for 10 minutes. Add pineapple. Bring to boil. Remove from heat. Cool. Refrigerate. Best made several days ahead. Serve cold. Or put into half pint or pint jars to gift.

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups milk
1 tblsp all purpose flour
1/2 teasp salt
1/4 teasp ground black pepper
2 teasp vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

Ham Quiche

INGREDIENTS
9-inch pie crust
1 1⁄2 cups cubed, cooked ham
1 cup frozen broccoli florets (thawed and cut into small pieces)
3⁄4 cup shredded Swiss cheese
3⁄4 cup shredded cheddar cheese
4 eggs
3⁄4 cup milk
1⁄4 cup half and half
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon ground mustard

Heat oven to 375 degrees. Layer ham, broccoli and cheeses in pie crust. Beat eggs with milk and half and half, then add salt, pepper and mustard. Pour over ham, broccoli and cheese. Bake for 40 to 45 minutes, or until knife inserted in center comes out clean. Let stand a few minutes before serving.

Jelly Bean Bark

Not only is this candy easy to make, but it's colorful too

Ingredients:

1 tablespoon butter (no substitutes), melted
1-1/4 pounds white candy coating
2 cups miniature jelly beans

Directions:
Line a 15-in. x 10-in. x 1-in. pan with foil. Brush with butter; set aside. Place the candy coating in a microwave-safe bowl. Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. Spread into prepared pan. Sprinkle with jelly beans. Let stand until set before breaking into pieces.
Yield: 2 pounds