Sunday, March 31, 2013

Easter (Bunny) Trap

HAPPY EASTER and  EASTER SEASON!  BAP and SSP have figured out that the Easter Bunny brings goodies.  SSP has even figured out the childproof locks on our doors. "If it is spun fast enough, it will pop off."  I did not realize it was that simple until I caught him in the act TWICE.  He has found the gifts hiding in the office.  However I have convinced that such gifts are for trapping the Easter Bunny.  The Easter Bunny is not the reason we celebrate Easter. Rather the Resurrection of Jesus is why we celebrate.  Today we celebrate with family; I love and appreciate that we can do this since we live in a 15mile proximity of each other  (My husband's family in the morning; my family in the evening). As we are the hosts for breakfast, I am putting together a fun 'spring' meal. These rolls I made for a friend and her family. My mother in law is bringing a fresh fruit salad.

Sweet Orange Rolls
adapted from:

1/4 cup warm water
1 pkg yeast
1/4 cup sugar
2 eggs, beaten
6 T UNsalted butter, melted
1/2 cup sour cream
1 t salt
3 1/2 - 4 cups flour

Filling (I might 'cheat' and just use orange marmalade for the sugar and orange zest)
3/4 cup sugar
1 T orange zest
2 T UNsalted butter, melted

1/2 cup UNsalted butter
3/4 cup sugar
1/2 cup sour cream
2 T fresh squeezed orange juice

In a large bowl combine warm water and yeast. Stir and let yeast dissolve.  Add remaining ingredients (except flour) and mix until smooth.  Add flour, starting with 2 cups and adding slowly until soft (and unsticky) dough forms. Knead.  Place in a greased bowl; cover and let rise 1-2 hours.
In a small bowl combine sugar and zest (or just the marmalade).  Divide dough in half and roll into 12-inch circles.  Brush each circle with butter and sprinkle with zest and sugar.  Cut into 12 wedges.  Rolls starting with fat end. (will look like crescent rolls). Place between 2-greased 9x13pans. Cover and let rise 2 hours.
Bake at 350 for 15-20minutes until golden brown.
While rolls are baking make the glaze.  In a saucepan combine butter, sugar, sour cream and orange juice.  Boil gently for 3minutes; stirring continually.  Cool slightly before glazing rolls.

Hashbrown & Bacon Casserole
adapted from:

1lb bacon, cooked and crumbled (save 2T drippings)
1 onion, chooped
1 bell pepper, chopped
1 (8oz) pkg mushrooms, sliced
2 T Dijon mustard
1/2 t salt
1/2 t pepper
1/2 cup milk
10 eggs
1 can Rotel tomatoes
1 (32oz) pkg shredded or cubed hashbrowns, thawed
(I ended used 1 pkg ehashbrown patties to line the pan & 1 pkg tater tots to cover)
1 1/2 cups cheese, shredded

Cook bacon; reserving 2 T drippings.  Remove bacon to a bowl. Saute onion, peppers and mushrooms in drippings.  Add mustard, salt and pepper. Combine bacon, Rotel and veggies.
In a large bowl combine eggs and milk. Whisk together. Grease 13x9inchpan. Spread out half the hashbrowns. Spread veggie mix on top. Then sprinkle with cheese. Repeat layers  again.  Top lastly with egg mixture. Bake at 350 for 45minutes.

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