Clearly, I love to make a celebration of everything. My birthday is near Easter so it was the time growing up that we celebrated with my extended family. And, since I was born on my uncle’s birthday it was always a big deal. Actually, most of my pictures in those little years were next to a big blow up bunny. They would put me on the dining table next to it and take my picture each year. In the background, you see plastic eggs, plastic grass and probably some chocolate sprinkled here and there. My mom, aunt, and grandmother always made sure we had a fun Easter basket full of goodies.
While I don’t really know the history of the tradition of the Easter basket, I do know that they were something we always had at our house and I can’t wait until my little man is big enough to start these traditions with him.
So, what makes good items to put in an Easter basket? READ MORE
The next holiday season is upon us. Much of the décor of the day involves glittery eggs, baby chicks, bunnies in various dimensions, baskets, fake grass made out of paper or plastic and stuffed furry things in all the wrong colors. But, this holiday represents so much more. Easter is simply the biggest exclamation mark to the greatest story ever told. It’s a day that Christian denominations celebrate the resurrection of Jesus. It’s the period, end of sentence, at the end of a series of events that were predicted and foretold. Frankly, it’s the reminder of grace magnificent and mercy undeserved. READ MORE
Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere. She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all that she is learning as a #boymom!
Blog –bigpittstop: new journey, new normal, new you – http://www.bigpittstop.com/
What are your family traditions for Easter dinner celebrations? Today’s Tasty Tuesday offers a few suggestions from our ARWB family.
ANITA STAFFORD: DEVILED EGGS
My family loves deviled eggs, especially my grandson. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He’s only six, but I think he’ll soon be helping to make these. Deviled eggs can be made ahead and are super easy. A tray of deviled eggs will make a great addition to most any menu. READ MORE
JENNIFER MAUNE: EASTER DINNER MENU IDEAS
We have curated the perfect Easter Dinner menu for you that includes everything you need. Meat, vegetables, fruit, bread, and an amazing dessert that is sure to impress, and hopefully make it easy to celebrate the season! READ MORE
This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita. READ MORE
TALYA BOERNER: FANCY RASPBERRY S’MORES
Did I mention these Fancy Raspberry S’mores were made with marshmallow Peeps? Oh, yes. Leftover Easter Peeps. And of course, there’s a story, a foodie challenge of sorts. What could I do with the Peeps my sister-in-law sent home with me after Easter lunch?
Before I get to the recipe I created, first the backstory. READ MORE
We made these Easter Rolls last year and plan to do it again this year, but not until Easter weekend, so I’m re-posting last year’s recipe so you can have it now. It’s a wonderfully simple illustration of the empty tomb, AND it’s a dessert…double duty! READ MORE
LACIE RING: BBQ PEACH GLAZED HAM {PJEats}
Complicated Easter menus are a thing of the past. This 3 ingredient BBQ Peach Glazed Ham usher in the BBQ season with ease. I leave the hard work to Petit Jean so I can focus on the side dishes. When the time changes and makes us spring forward, my mind automatically springs forward to BBQ season. I love pork and I love BBQ. Both are a must have in mine and my family’s life. READ MORE
My Toffee Almond Bites are the perfect sweet treat. These bite-sized candies combine the sweet taste of toffee with crunchy almonds and a creamy dark chocolate. Not only are these little candies tasty, but they are so very simple to make with an option to make them with no special ingredients.
I love to have recipes like these Toffee Almond Bites up my sleeve when I need candy but I don’t have a lot of special ordered ingredients on hand. Not only can some special ingredients be hard to find, they don’t always fit into our budgets. So that is why I am thankful that this recipe calls for just 5 basic ingredients I can find locally. READ MORE
JENNIFER MAUINE: RAINBOW NO BAKE CHEESECAKE
With Spring in our midst and Easter coming soon, I’ve been wanting to create some colorful, light dessert recipes. It’s time to put the cold weather behind us and say goodbye to Winter! And nothing screams Spring more than a sweet, colorful dessert. We will have several family gatherings over the next few weeks, and I will definitely be serving this Rainbow No Bake Cheesecake. READ MORE
During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.
This weekend, many of us will gather with family and friends. There will be new Sunday dresses, Easter egg hunts and HAM!
If your family is like mine, there will be a big buffet with lots of white things, a few green things and a gigantic HAM that you haven’t seen the likes of, well since Christmas.
My mom makes sure we don’t waste anything after a big family day and that means interesting combinations of mac ‘n cheese, green beans and HAM. Seriously, she loves leftover night. Sometimes everything went on the kitchen counter with a pile of 4 plates and you just went through and picked out what you want (can you tell it was not my favorite dinner night….)
But, not this year…Glorified HAM Ssandwiches to the rescue. I had this recipe the first time when I lived in Arkadelphia. It was the best thing to feed hungry collegekids. It’s always good, always a luxurious flavor and never (ever) disappoints. I mean; how can you go wrong with Hawaiian Sweet rolls covered with butter and brown sugar!
This weekend it’s the perfect way to take care of that leftover Ham. Or, the perfect way to use Petit Jean Ham (in any form)…any day of the week. What I love most about this recipe are all the variations. I mean; it’s almost a competition with Sonic for the number of combinations!
Insights on variations:
Bread – can be leftover dinner rolls, hot dog buns, Hawaiian Sweet rolls or bread from a local bakery
Ham – sliced, thinly sliced lunch meat, chunky random pieces left off the bone
Cheese – Swiss is the original, provolone works as well and Pepper Jack kicks things up
Mustard – the original recipe calls for Dijon mustard; I prefer yellow. I’ve had a dark brown variation, but that cranberry mustard after Thanksgiving could be delightful
Whatever you do…make 2 pans…you are going to want to eat for 2 on this one!
Cut rolls in half. (If they are connected, slice through the middle with one cut simultaneously to have one bottom and one top. You will cut them apart individually later)
Place 6 slices of cheese on top of bottom of rolls.
Cover with HAM, layering evenly.
Place 6 more slices of cheese on top if ham. Cover with tops of rolls.
In a medium sauce pan, combine butter, brown sugar, Worcestershire sauce and mustard.
Bring to a boil over medium heat. Remove from heat.
Add poppy seeds and pour over rolls making sure to cover tops of rolls as it spreads to bottom of pan.
Bake at 350 for 15 minutes on the middle rack of the oven.
If you are cooking multiple pans, cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes.
Cut rolls apart and serve hot. Enjoy the ooey, gooey yumminess.
By Keisha Pittman of BigPittStop
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
What food reminds you of childhood? Anything baked. My mom is a baker and she learned it all from her mom. The way they both expressed love was with yummy baked goodies. cookies, pies, cakes. It didn’t matter.
Also, Salisbury steak has to sneak in there. It was my favorite meal at daycare. Anytime my mom, sister and I are together this conversation comes up. And, yes we are talking about the “soy” patties covered with cafeteria brown gravy.
What is your favorite international cuisine? Mexican is my first response, but since I’m really thinking Tex Mex I’m not sure it fits! I’m learning to love Thai food, something I didn’t even know existed until I moved to Northwest Arkansas. And, a new friend has introduced me to Bul-gogi, a Korean BBQ dish.
But, when I think about “International” food experiences, I’m taken back to my trip to Italy with my sister. We were determined to find the best Carbonara in the country, or a tleast that Venice, Florence and Rome had to offer. One of us ordered the dish at every sit down restaurant we attend (mostly because we knew what I was). I still dream about the meal at the blue awning restaurant next to St. Mark’s Cathedral. It was muy delicioso!
What is always in your refrigerator at home? salsa, flavored creamer, balsamic vinaigrette and a block of cream cheese.
What is your most used cookbook? “Mama Made it and So Do I” – a collection of my mother’s recipes! When I was first out of college, I was broke but thoughtful. It took me a couple years, but I typed up all my mother’s recipes and put them in a bound book. I was smart enough to make us all a copy and a few extras that we have to access now that we have dripped brownie batter and spaghetti sauce on the pages of the original copy!
And, I’d be remise not to include allrecipes.com – my digital cookbook when I get to the store and realize I have forgotten to add the ingredients of what I’m cooking to my shopping list!
What is your favorite kitchen gadget? Kitchen Aid Mixer – most used
Garlic Press – most fascinating
Do you have a favorite food indulgence?
Brownies, chips and salsa, homemade frittatas and caprese salad, anything buffalo chicken, or covered with butter! So, maybe….
What is your go-to ingredient that you use time and time again? Cream cheese, Tony Chachere’s and those herb pastes in a tube (Cilantro and Basil)
What is your favorite food meal to cook at home Spaghetti with mini penne – must be homemade meat sauce and wheat pasta. Served with mixed power greens, balsamic dressing and garlic toast – the cheap kind covered with cheese!
What is a cooking tip that you would like to share with beginning cooks? Read a recipe – taste it – make it your own
Your grandmother’s recipes are the best ones you will ever have
Make a mess – the food will taste better
When you’re not cooking, what are your favorite pastimes? Writing, offering my opinion, mentoring, sewing, drinking too much coffee and taking pictures of “things”
What else would you like us to know about you?
I’m an open book. I can talk to a brick wall. I’m a 7-year cancer survivor. I don’t like snow days. I know that life is not about me; it’s about the journey God has me on for His glory. I’m most grateful for community and the gift of friendship. I like to sprinkle sunshine dust!
Keisha Pittman