Happy Easter...

Today is Easter, hope you are enjoying it with family. Claire and Will colored eggs yesterday and had fun doing so. Drat, that I didn't take any pictures, though! The kids still like to find their baskets and filled plastic eggs. I put together and wrapped their baskets last night and filled the eggs. I managed to make it to bed by 9:30 or 10:00. I was exhausted as I had gotten up that morning at 2:00am to get to my brother's bakery to help pack orders for pickup on Saturday for Easter. Since the kids were still up when I went to bed, I left the hiding for this morning. We've been in this house for nearly 19 years, so a lot of the "good" hiding places have been used and many have been elevated to "remember when..." status, now making them "easy" hiding spots. I tried my best. I hid the baskets first, then about 15 filled, plastic eggs each. The eggs are filled with change and/or candy. I didn't think that Chelsea would be interested in hunting for eggs, so I planned on putting a single bill in one egg and having her find that single egg. Turned out though, that she wanted to look for eggs, too, so I filled extra eggs with candy for her to find.

We're going to my sister's house this afternoon for dinner. I'll be making the following recipe from Ellie Krieger to bring. My other sister and I both purchased Ellie's book and she made this already and highly recommended it. I read it over again after typing it out and I think I'll bring the asparagus all cut up and microwave it when I get to my sister's. I'll be doubling the recipe.

Asparagus with Lemon and Tarragon
(from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger)

1 bunch asparagus (about 1 1/4 pounds), woody bottoms removed and cut diagonally into 2-inch pieces
1 tablespoon water
1 tablespoon olive oil
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon chopped fresh tarragon

Place the asparagus in a microwave-safe bowl with the water, cover tightly, and microwave on high for 2 minutes. Drain well.

While the asparagus is cooking, whisk together the oil, lemon zest and juice, salt, and pepper in a small bowl. Pour the dressing over the asparagus, add the tarragon, toss, and serve.

ETA: I just made two pans of Rice Krispie Treats. My sister hinted around about me making them. They're a favorite of hers. I make mine in a 7x11 pan sprayed with Pam. I find that they're too thin when you make them in a 9 x13 pan and too thick if you double the recipe in a 9x13. I make brownies in the same sized pan for the same reason.

Kellogg's® Rice Krispies Treats®

Ingredients:

3 tablespoons butter or margarine
1 package (10 oz. about 40) regular marshmallows
- or - 4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies®

Directions:

1. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.