Easter will be here soon and Food Lion is making it easier than ever to get all your Easter dinner needs, including a free ham! Natalie and Heather will show you how to earn money toward completing your Easter meal and they'll share six great recipes to compliment your big dinner. Visit your local Food Lion today and be sure to check out www.FoodLion.com for the latest promotions, recipes and more!
Deviled Egg Easter Chicks
Ingredients
12 eggs (older eggs peel easier)
1/2 cup mayonnaise
1/2 cup fresh shaved Parmesan copped up
2 full tsp finely chopped purple onion
1/2 tsp curry powder
1/2 tsp yellow mustard
1/8 tsp black pepper
1 TB pickle or olive juice
Kale (For greenery)
A few stuffed green olives
1 carrot
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Directions
Hard Boil the 12 eggs (keep eggs in fridge until ready to use)
Cut a thin slice off the bottom of each egg to make it sit up straight by itself.
About 1/3 of the way down the egg, use a paring knife to deeply cut the zig-zags in the eggs.
Pull Egg parts apart and carefully scoop out yolks.
Put yolks in a bowl and smash them with a fork.
Add the Mayonnaise, Parmesan, onion, curry, mustard, pepper, and olive juice to the smashed yolks. Mix well.
Next I used a frosting piping bag and tip to squirt the mixture into the larger bottom half of the egg white, but if you don't have a bag and tip you could probably just spoon it in there.
Place the egg white tops on top of the yolk mixture.
Slice the green olives to make eyes, and the carrot to make little beaks.
Gently press the eyes and beaks into the chick.
Place chicks on a bed of Kale if desired. (it is also handy to help keep unsteady chicks standing)
Refrigerate until serving.
Easter Deviled Eggs
Ingredients:
7 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
Paprika
Directions:
Slice eggs in half lengthwise.
Drop halved egg whites into various glasses filled with water tinted to desired colors with food coloring. Remove after color is achieved and allow to air dry.
Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, Dijon and ground mustard, parsley and seasoned salt until smooth and creamy.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Refrigerate 1 hour or until ready to serve.
Roasted Carrots & Parsnips
Ingredients:
1 lb carrots, peeled and sliced lengthwise
1 lb parsnips, peeled and sliced lengthwise
2 Tbsp honey
3 Tbsp canola oil
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
salt and pepper to taste
Instructions:
1. Prepare carrots and parsnips. Place in large plastic bag.
2. Combine honey, canola oil, garlic and rosemary in a small bowl. Mix well. Pour into plastic bag and shake to coat vegetables.
3. Empty carrots and parsnips on a foil-lined roasting pan. Roast at 350F (180 C) for 45-60 minutes, turning once or twice, until vegetables are tender and nicely browned.
Yield: 6 to 8 servings.
Super Sweet Potato Salad
Ingredients:
3 large sweet potatoes, peeled and quartered
1 large Granny Smith apple, cut into cubes
1/2 cup dried cranberries
1/4 cup pecans, toasted and coarsely chopped
3 Tbsp apple cider vinegar or red wine vinegar
2 Tbsp orange juice
2 Tbsp maple syrup
1 tsp Dijon mustard
3/4 tsp salt
1/2 tsp cinnamon
2 Tbsp canola oil
Instructions:
1. Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
2. While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
3. To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled. Yield: 10 servings.
Serving size: 1/2 cup
Easter Bird Nests
2 cups Mini Marshmallows (I used 3/4 of a bag of large marshmallows)
1/4 cup Butter
4 cups of Chow Mein Noodles
Jelly Beans, M&M's or Robin's Eggs to fill
Rub butter in muffin pan. (I sprayed with PAM)
In a large, microwave safe bowl, melt the butter. Add marshmallows, stir and microwave 45 seconds on full power. Stir; microwave an additional 45 seconds. Stir; add Chow Mein noodles. Stir until coated with marshmallow/butter mixture.
Put butter (PAM) on your hands. Spoon the coated Chow Mein noodles in each cup, then use your hands to form it into little nests.
Put the pan in freezer for an hour or so.
Pop each nest out using a knife or fork.
Place on a lightly buttered serving plate or a plate lined with parchment paper or wax paper so nests won't stick.
Fill with candy and enjoy! Recipe makes 12 nests.
Easter Cupcakes
INGREDIENTS
1 pkg Favorite Cake Mix
1 container Vanilla Frosting
Flaked Coconut
McCormick® Assorted Food Colors
Jelly Beans
DIRECTIONS
1. Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks. Frost cupcakes.
2. Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.
3. Sprinkle frosted cupcakes with tinted coconut. Decorate as desired with candies.