Apr 052012

I thought it might be helpful to suggest a sample menu for those of you who might be cooking for the holidays for the first time. I hope you’ll notice the variety in color and texture with each of the menus. For finger foods: spiced bacon twists, asparagus ham roll ups, deviled eggs, stuffed mushrooms, brie with apricot topping, chicken salad puffs, and citrus pound cake. For a brunch you might serve: spiced bacon twists; asparagus,brie, and parma ham crostini; applesauce oatmeal pancakes; bacon quiche; chicken salad puffs; and citrus pound cake. For dinner may I suggest: applesauce pork loin recipe, glazed orange carrots, never fail scalloped potatoes, and Easter pie. These menus vary different flavors and don’t focus too much on one ingredient in case you have guests that don’t like a particular food. And most of these menus will have you out of the kitchen in less than an hour to prepare the entire menu (not including cooking time). Let us know which of these have become your favorites. We’d love to hear. You’ll find the recipes on http://www.pamperedchef.com and http://www.tasteofhome.com 

Apr 022012


Whether you are entertaining many friends or serving your family for Easter, here are some simple tips that have served me well over the years. There are three basic menus: finger foods, brunch, and dinner. Depending on the size of the group the menu can be scaled back. If you are serving finger foods or brunch it is best to have between 4-8 choices. For  dinner a main dish, 2 side dishes, and a dessert is enough. When choosing a menu try to remember to vary color and texture in your dishes. When the kids were little finger foods were a fun way for them to eat; but, if you have teens the dinner idea might be more filling!

For recipes try http://www.pamperedchef.com and http://www.tasteofhome.com