Suggest an Easter recipe for me to make!

What about a fruit salad?

A very basic one that I like from time to time:
1-2 qt strawberries, roughly quartered and cut in chunks
1 qt blueberries, fresh or frozen (thawed)
2 can peaches, drained, cut in chunks
Sugar, to taste (I did abt 1 1/2 t. last time)

After rinsing the blueberries and strawberries, blot with a paper towel and drain well.
Layer the fruit in a bowl, with sugar sprinkled lightly between layers. For example: peaches, blueberries, strawberries, sugar, repeat. This should be made the day of, as it gets juicy the longer it sits.

Another great spring/Easter fruit salad is Lime Pear Salad. It is very light and refreshing, always gets good reviews.
Mix:
2 3 oz lime jello packets
2 c hot pear juice
Once dissolved add 1 c cold water
Blend together:
2 c. puréed pears
8 oz cream cheese
Add to jello. Chill until partially set up
Add:
2 c. Whip cream
Chill until completely set. I have made this with Philadelphia reduced fat cream cheese (would not recommend generic reduced fat) and light Cool Whip and didn't notice much if any difference in taste.

I'm doing strawberries (leave the stems on) and cutting them in half. I'm going to dip them in that colored (orange) melted chocolate disks. They will look like carrots.

I'm also probably going to make shelled edamame, shredded radicchio with a lemon vinaigrette salad OR a pea salad with mayo, green onions and shredded carrots. I'm leaning towards the first.

casserole dish
pour in two tablespoons olive oil
pour on a bag of baby carrots
pour on a box of dried penne
pour on a bag of the frozen veggie of your choice: zucchini, broccoli, etc.
pour on a box of cherry tomatoes
pour on a jar of alfredo sauce

cover tight with foil

bake until done. about an hour. about 300 or 350 degrees.

the tomatoes will burst and the frozen veggies will release their liquid cooking the pasta. the carrots will brown nicely on the bottom and protect the pasta from burning. the alfredo sauce will mix with the tomato bursted juices and make a nice creamy tomato sauce.

Yumm. Will try this

i am making my mom's 24 hr omelette or i guess a strata :
1 ½ loaves Challah sliced
3 cups grated Swiss and cheddar cheese (1 lb of each)
4 sliced green onions
1 red pepper and 2 green peppers
Red onion, mushrooms, broccoli
6 eggs
Dried mustard (1 tbsp)
2 ½ cup milk
Dash of Worchester sauce and Tabasco
Butter bread and cube it
Mix bread with cheese
Save some cheese for the top
grease the pan
Layer of bread in 9x13 buttered pan
Layer of vegetables
Layer of bread
Beat 6 eggs; add Worchester and Tabasco sauce, salt, mustard, and milk
Pour over bread
Sprinkle remaining cheese on top
Cover with foil tightly
Refrigerate for 12-24 hours
Put in 325° back ½ hour covered and uncovered for ½- ¾ hour until brown and set

** i'm actually going to do mine with goat's cheese and zucchini, but i think you could do any sort of combination to make it to your liking

Well... these aren't healthy but I'm definitely making these!

Well... these aren't healthy but I'm definitely making these!

so cute and so easy. i will make those too. except imma put green coconut on the frosting that will be brown chocolate. AND the bunny. AND the almond mnms. the cupcakes will have gummy worms baked in because i think those will be funny, tasty, cute and they i beleive come in fruit flavors and I was supposed to bring fruit salad.