A delicious salad, or even a dessert if you substitute vanilla yogurt for the sour cream.

What You Need:

2 (3 oz.) boxes apricot gelatin

2 C boiling water

2 C sour cream, divided

4 t lemon peel, grated and divided

1 (16 oz.) can apricot halves, drained and chop coarsely

2 T sugar

1 t ginger

1 T lemon juice

How to Make It:

Place the gelatin powder into a mixing bowl.

Pour the boiling water carefully over the gelatin.

Whisk until the gelatin is completely dissolved

Place 1 C of sour cream into the gelatin mixture and whisk until smooth.

Fold in 2 t of grated lemon peel and the chopped apricots until well combined.

Pour into a gelatin mold or large serving bowl.

Refrigerate at least 4 hours or until solid.

Place the remaining sour cream into a mixing bowl.

Sprinkle the sugar and ginger into the bowl.

Pour the lemon juice into the mixture and whisk until all the ingredients are combined together well.

Fold in the remaining 2 t of lemon peel.

Unmold the gelatin and spread on the topping before serving.

Serves: 8

Just about any fruit combination works in the salad. Use pineapple, blueberries or grapes. Just remember to use the same type of gelatin as you do fruit.

Everyone will be hopping with joy over this yummy salad.

What You Need:

1 head of lettuce, rinsed and shredded

1/2 C celery, diced

1/2 C green onions, chopped

1 can water chestnuts, sliced

2 (10 oz.) pkgs. frozen peas

2 C of mayonnaise

1 T sugar

1/2 C Parmesan cheese

10 slices of bacon, cooked crisp and crumbled

5 hard boiled eggs, chopped

6 small tomatoes cut into wedges

How to Make It:

Place the shredded lettuce into a large salad bowl.

Sprinkle the celery and green onions over the top of the lettuce.

Layer the water chestnuts over the celery and onions.

Place the peas, still frozen, into the bowl.

Place the mayonnaise on top.

Sprinkle the sugar onto the mayonnaise.

Sprinkle the Parmesan cheese over the entire salad.

Toss the salad until the mayonnaise is mixed in well and all the ingredients are incorporated together.

Cover and refrigerate over night.

Just before you are ready to serve the salad remove it from the refrigerator.

Stir once to mix the ingredients together again.

Spread the bacon bits and chopped egg over the top of the entire salad.

Lay the tomato wedges over the top.

Serves: 8

If you prefer you can use sweet onions, chopped or red onions, chopped instead of the green onions. Sprinkle shredded Cheddar cheese on the salad before adding the tomatoes. You can even add a little Pimento to the salad before adding the mayonnaise if you want to give it some color.

Here is a delicious and low calorie change of pace from the usual leg of lamb at Easter.

What You Need:

1 (2.5 lb.) pink salmon fillet

1/4 C olive oil

1/2 t salt

1/4 t pepper

2 cloves of garlic, minced

3 T fresh parsley, chopped

How to Make It:

Place the oven temperature at 425 degrees and allow the oven to preheat.

Line a rimmed baking sheet with aluminum foil.

Rinse the salmon and pat dry with paper towel but do not remove the skin.

Pour the olive oil into a small bowl.

Sprinkle in the salt and pepper and stir to combine.

Add the garlic and parsley and blend until combined together well.

Rub the mixture over the top of the salmon being sure to cover it well.

Bake the salmon 15 minutes or until cooked through but still lightly translucent in the center.

Remove the salmon and allow it to rest 5 minutes before serving.

Serves: 4

When it comes to salmon we seem to overcook it quite often. By allow the salmon to rest for 5 minutes the residual heat will finish the cooking process. The larger the piece of salmon the more important this resting time will be.

A yummy and colorful treat.

What You Need:

1 C of flour

1/2 t baking soda

1/4 t salt

1/2 t pumpkin pie spice

1 C cold sweet potatoes, mashed

1/2 C sugar

3 T canola oil

2 T of buttermilk

1 t vanilla extract

1 large egg

How to Make It:

Place the oven temperature on 350 degrees and allow the oven to preheat.

Lightly spray a loaf pan with a non stick cooking spray.

Dust the loaf pan lightly with flour and tap out any excess.

Place the flour into a mixing bowl.

Add the baking soda, salt and pumpkin spice.

Whisk together until the ingredients are blended well.

Place the mashed sweet potatoes into a separate mixing bowl.

Sprinkle the sugar over the top of the potatoes.

Pour the oil, buttermilk and the vanilla into the mixture.

Break the egg into the mixture then whisk until blended together well.

Transfer the sweet potato mixture into the bowl with the flour mixture.

Stir just enough to moisten the dry ingredients through.

Place the batter into the prepared loaf pan.

Bake 28 minutes or until a butter knife inserted in the center comes out clean.

Cool the loaf in the pan on a wire rack for 12 minutes.

Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves: 1 loaf

Sweet potatoes make breads very moist so there’s no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.

What You Need:

3 T of extra virgin olive oil

1 small onion, chopped

1 1/2 t fresh gingerroot, minced

1 C apricots, chopped

1 C pears, chopped

1 C pineapple, chopped

1 C apples, chopped

2 T lime juice

2 T of brown sugar

How to Make It:

Place the olive oil into a skillet.

Position the skillet over medium heat.

Place the onion and garlic in to the heated oil.

Stirring continuously, cook for 1 minute.

Stir in the apricots, pears, pineapple and apples pieces.

Continue cooking for 4 minutes or until the fruit is tender.

Adjust the heat setting to low.

Pour the lime juice into the skillet with the fruit.

Sprinkle in the brown sugar and stirring continuously cook an additional 2 minutes or until the brown sugar is completely dissolved.

Serves: 6

There are numerous combinations of fruit that you can use to make this delicious side dish. Try bananas, oranges, grapefruit, mangos, nectarines or even papayas. Mix and match them until you find the perfect taste for your family.

What You Need:

3 C of water

1 C long grain white rice

1/2 t salt

1 C sugar

1 t cinnamon

2 C of whole milk

1 t vanilla extract

2 (6 oz.) containers fresh raspberries, rinsed

2 (4 oz.) containers vanilla yogurt

How to Make It:

Pour the water into a large saucepan and position the pan over high heat.

Bring the water to a brisk boil.

Add in the rice and the salt and reduce the heat to medium low.

Simmer the rice, uncovered, for 20 minutes or until the rice is tender and the water has been absorbed.

Add the sugar and cinnamon to the saucepan and blend in well.

Reduce the heat to low and slowly pour in the milk.

Continue simmer the mixture for 25 minutes or until the mixture is very thick, being sure to stir often.

Remove the pan from the heat and stir the vanilla into the mixture.

Cool for 1 hour or until the mixture has reached room temperature.

When cool fold the raspberries into the mixture.

Fold in the yogurt until completely combined.

Serve at room temperature or chill for 1 hour if you prefer.

Serves:  8

If your not fond of raspberries other fruits such as blueberries, blackberries, sliced strawberries or even fresh chopped peaches will work. 

A wonderful fruity treat for the whole family.

What You Need:

2 pints strawberries

4 fresh peaches, sliced

2 (6 oz.) cans frozen pineapple juice

24 ice cubes

4 C sparkling mineral water

How to Make It:

Place the strawberries into the blender.

Add the sliced peaches.

Place the juice concentrate unthawed into the blender.

Cover and puree until well combined.

Gradually add the ice cubes one at a time and puree after each addition.

When the last ice cube is added continue to puree until the mixture is smooth and creamy.

Immediately pour the mixture into a large punch bowl.

Pour the mineral water into the bowl and stir to combine.

Garnish the top with slices of strawberries.

Serves: 24

If your Easter dinner entails serving a large amount of people, this punch may be just the thing. It’s easy to make and very delicious, and even the kids will come back for more.

Seltzer water or club soda can be used in place of the mineral water if you prefer. Just watch the sodium in  club soda.

What You Need:

2 T of olive oil

1 onion, chopped

2 lbs. red cabbage, shredded

1/4 t ground cloves

3 T of red wine vinegar

1 T sugar

1/2 C natural applesauce

How to Make It:

Pour the olive oil into a skillet that has been placed over medium heat.

When the oil is hot but not smoking add the onions.

Stirring often cook the onions for 5 minutes.

Stir in the cabbage and continue cooking 3 minutes or until the cabbage is wilted.

Sprinkle in the ground cloves and stir to blend into the cabbage.

Pour the vinegar over the mixture in the skillet.

Sprinkle the sugar over the mixture and stir until the sugar has dissolved.

Fold in the applesauce until well combined. 

Cook 15 minutes being sure to stir frequently. 

Serves:  6

Instead of the ground cloves use ground cinnamon for a slightly different yet delicious change.   

What You Need:

1/2 C carrots, cut into 2 in. sticks

1 C broccoli

1 C cauliflower florets

2 T honey

2 T Dijon style mustard

1/2 t dill weed, dried

How to Make It:

Place the carrots into a large saucepan and cover with water.

Position the pan over medium heat and allow the water to come to a brisk boil.

Reduce the heat to low, cover and steam 10 minutes.

Add the broccoli and cauliflower to the pot and continue steaming for 8 minutes.

Drain the vegetables well in a colander then place in a serving bowl.

Place the honey in a small mixing bowl.

Add in the mustard.

Fold in the dill weed and continue stirring until the ingredients are incorporated together well.

Pour the honey mixture over the vegetables just before serving.

Serves: 6

These vegetables are easy to make and everyone will eat them up. Add snow peas or Brussels sprouts if you like for something a little different.

A great snack for Easter, or any time.

What You Need:

1 (8 oz.) pkg. cream cheese, softened

2 hard boiled eggs, peeled, rinsed and chopped fine

2 t butter, softened

1/2 C green onions, diced fine

How to Make It:

Place the cream cheese into a mixing bowl.

Add the chopped eggs and butter.

Sprinkle the green onions into the mixture.

Use a rubber spatula and blend the ingredients together until well combined being sure the mixture has a spreadable consistency.

Cover and refrigerate at least 1 hour or until completely chilled through.

Serves: 8

This is a great way to use up some of those Easter eggs. Serve with crackers or rye bread rounds for an appetizer before dinner. Finely chopped black olives can also be added to this spread as well as chopped pimento.