Hello Spring and Happy Easter! There are so many things growing now that it’s really looking like Georgia is getting her Easter hat on for sure. It starts with the azaleas in March and then we are all sneezing and blowing our nose through the pollen fog. Boom! The flowers and new leaves on the trees break forth as if they did it overnight. Something else is growing in Richmond Hill, too! The Hires family just added a new member! Our son Jay and his wife Julia now have a beautiful baby girl!
Layla Rachael arrived last week just in time to receive a visit this year from the Easter bunny! We are so excited for her arrival~ and for Julia and Jay’s new adventure into parenthood.
One of the best memories I have of Easter is from when I was in 2nd grade. My mom bought me a beautiful yellow maxi dress to wear to church. That was when we also wore little white gloves and matching hats for the big day. That year, on the Wednesday after Easter, it tricked us all by snowing. My grandmother had packed me a scooter skirt and a shirt to wear to my piano lessons after school. I didn’t change because the temperatures plummeted and the snow came down light and fluffy. My grandmother would bring up that memory a lot over the next decades. It was a beautiful sight. The daffodils and other flowers were blooming, but they were now surrounded in snow. A cardinal came and settled on our patio amongst the flowers as if he was trying to make a scene straight from a painting. God paints some of the best pictures!
My grandmother was wonderful at making memories with us. She was especially great at her cooking skills, her patience, and loving us. Above all else though, she loved God more than anyone I know. Her faith was exceptional! As a grandmother of three now, I hope that is what I can teach my own grandchildren.
Faith as small as a mustard seed can move mountains.
To help celebrate this season of life and resurrection, I’m sharing some of my family’s recipes. These are great ideas not only for Easter, but to encourage your children to help in the kitchen. We’re keeping it simple this week so you can enjoy your family time. May you be blessed today and always!
Easy Ambrosia
(Many people think of ambrosia as a Christmas dish. It’s perfect year-round!)
1 15¼-ozcanpineapplechunks(in juice or syrup) 2 TBSP orange juice 4 large naval oranges or blood oranges, peeled and sliced crosswise ¼ cup powdered sugar (divided) 4 medium bananas, diagonally sliced (choose bananas that are “just ripe”) 1 sm.Can flaked coconut (about 3 oz.)
Maraschino cherries, stems removed Directions: Drain pineapple and reserve juice/syrup in a bowl. Add orange juice to pineapple juice. In a large bowl, layer half the orange slices and half the pineapple. Sprinkle with 2 TBSP powdered sugar. Layer half the bananas and coconut.
Repeat the layers. Pour syrup mixture over fruit. Sprinkle with remaining coconut.
Garnish with maraschino cherries. Chill for at least 3 hours before serving.
Miracle Coconut Pie
(Makes its own crust; use 1 tsp vanilla if you don’t have rum extract/flavoring) ½ cup Bisquick ½ cup granulated sugar 4 eggs 2 cups milk 1 cup flaked coconut ½ tsp vanilla extract ½ tsp rum extract 3 TBSP melted butter Directions: Preheat oven to 400 degrees. Butter a 9- inch pie plate and set aside.
Combine all ingredients in a large mixing bowl. Blend on low speed for one minute.
Pour into prepared pie plate. Baked at 400 degrees until pie is set, about 20-25 minutes.
Swiss Vegetable Medley
(This was on a French’s Onion can back in the 80s. It is AMAZING! If you want something a step above the old green bean casserole, choose this. Use the frozen blend of vegetables that have cauliflower, carrots, and broccoli.)
1 can(101/2oz.) Campbell’s Condensed Cream of Mushroom Soup 1/3 cup sour cream 1/8teaspoon ground black pepper 1(16ounce)bag frozen California or Normandy medley vegetables, thawed* 1 1/3 cups French’s Original Crispy Fried Onions 1 cup shredded Swiss cheese Directions: Preheat oven to 350°F.
Combine soup, sour cream and pepper in 2-quart baking dish; mix well. Stir in vegetables, 2/3 cup Crispy Fried Onions and 1/2 cup cheese. Bake for 30 minutes or until hot; stir. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.
Libby Hires is a contributor for the Bryan County News.