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Sunday, March 23, 2008

What's for Easter Dinner?

Since Brian's leaving tomorrow for his trip 'o the week to Detroit, we're postponing our traditional Easter dinner of ham and funeral potatoes until he'll be here to help eat the leftovers.

On the menu tonight is one of our favorite standbys - Lemon-Honey Chicken, Smashed Potatoes (aka Aimee's mashed potatoes), and a veggie side, with a YUMMY dessert (at least it better be!). Recipes posted below...

CITRUS - HONEY CHICKEN

1 whole chicken (make sure it's not bigger than your crockpot!)

1 lemon

1/2 cup honey
1/2 cup orange juice
Dried rosemary

Remove giblet packets, and other gross parts from your chicken, rinsing it thoroughly inside and out. Pierce lemon with fork several time, and place inside chicken. Place chicken inside crockpot Combine honey and orange juice, stir until smooth. Stir in rosemary. Pour over chicken. Cover crockpot. Cook on LOW for 8 hours, basting chicken w/ juices towards the end of cooking time.
Chicken is done when limbs fall off body. Carve up and serve! Delicious!!

CHOCOLATE PASSION BOWL

Prep Time:
20 min
Total Time:
1 hr 20 min
Makes:
16 servings, about 2/3 cup each

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping. Place half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers. Refrigerate at least 1 hour. Store leftovers in refrigerator.

UPDATE: I'm happy to report... dessert was DIVINE!

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