Spring is here with the daffodiles blooming, birds singing and the frogs croaking.
Just a reminder for clubs members to get their dues and list of officers to the county treasurer by May 1. I will have a report on International Night and the cultural arts display in next weeks column.
When we think of Easter coming soon we are always thinking of what I can prepare to eat. What about an Easter Brunch. I am including some recipes you may want to try for something different.
Very Vanilla French Toast
1 c. cup milk
1 30z. pkg. cook and serve vanilla pudding mix
1 tsp. cinnamon
1/2 tsp. vanilla
8 slices Texas toast or thick sliced French bread
3 tsp. butter
In a bowl, whisk the milk, pudding mix, egg, cinnamon and vanilla for 2 min. or until well blended. Dip toast in pudding mixture, coating both sides. Melt butter on a griddle; cook French toast for 2 to 4 min. on each side or until golden brown. Makes 4 servings.
For a change use butterscotch pudding.
Fiesta Scrambled Eggs
1/2 c. chopped onion
1/4 c. chopped sweet red pepper
1 jalapeno pepper, chopped (optional)
8 slices bacon, cooked and crumbled
8 eggs, lightly beaten
1 c. shredded cheddar cheese, divided
salt and pepper to taste
In a large nonstick skillet coated with cooking spray; saute the onion and peppers until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 c. cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa. Makes 6 servings
Augratin Hash Brown Potatoes
2 lb-pkg. frozen hash brown potatoes, thawed
1 small onion, diced
1 stick butter, melted
16-oz container French onion dip
16-oz jar Cheez Whiz, heated
Place hash browns in slow cooker. Combine onion, butter, dip and cheese. Pour over hash browns. Mix well. Cover. Cook on low 4-6 hours or on high 2-3 hours. Makes 12 servings