Last year my kids and I dyed Easter eggs naturally. We used onion peelings, but you can boil and use the liquid from berries, red cabbage or coffee grounds to add to your arrange of color. We mixed different onion skins around the eggs and it made them look marbled. Wish I could find the digital pic of it, but check out this link for a DIY tutorial www.crunchydomesticgoddess.com.
So now it's time to prepare for the Easter Bunny. I have a cousin who told her kids from the beginning the truth behind the commercialism of holidays. She added what their family knew was a secret and they couldn't spoil it for other kids, but I think once kids know the truth it is a little easier on the parents. I had to explain to my kids that Easter is not like Christmas. Although both religious holidays at our house, the bunny is on a budget and doesn't accept lists like Santa. Why, oh why don't I just level with them and tell them about the harsh reality??? Will it really make things less magical? I don't know and am apprehensive to try.....crap.
Anyway, there will be baskets of goodies and new outfits that they would likely have gotten anyway. If I can manage to keep them focused on our real reason for celebrating, maybe we'll all be happy?!?
Here's a great recipe from a great cookbook I received as a wedding gift. My mom (step) compiled a book of recipes from my mom (birth) and her. I love this book and use it a lot. I am not sure who gets credit for what but the following are my favorite Easter recipes for this year from my "Two Mom's Cookbook."
Lemon or Lime Bars
1 c. butter or margarine
1/2 c. powdered sugar
2 c. flour
pinch of salt
Mix together until crumbly. Pat into a 9 x 13 pan. Bake 15 min. at 350 deg.
3 eggs, well beaten
2 c. sugar
4 Tbsp. lemon or lime juice
4 Tbsp. flour
Mix well until a little foamy. Pour over baked crust mixture. Bake 15-20 min. at 350 deg., or until golden. Cool for 10 min. then sprinkle with powdered sugar. Cool before cutting.
12 boiled eggs, diced and peeled
1 c. mayo, low fat is fine
Salt and pepper to taste
Mix together and I mash the chuncks a little to make it easier to spread. Spread on favorite bread.
We all love ham, but it's so traditional. I like to do different. This years it's still pork, but different.
5-6 lb. boneless pork ribs (feeds 6-8)
1 c. ketchup
1 Tbsp. Worcestershire sauce
2-3 dashes of Tabasco
1 c. water
1/4 c. vinegar
1 Tbsp. brown sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. horseradish
Combine ingredients except meat. Marinade for 1-2 hours and bbq as usual--about 20 min, basting often with extra sauce.
Easy and tasty!