Tag Archive for Easter

Bacon Quiche Tarts


      Here’s a scrumptious little recipe that I got from my cousin Debbie. They’re little quiches made in a muffin tin…..and as an added bonus they can be made ahead of time, reheated, and they taste as if you just made them! I think they’re particularly good for holiday breakfasts or brunch buffets. That’s why ever since I got this from her I’ve been making them for our Easter morning breakfast. Just serve with a quick fruit salad or a pretty little dish of melon cubes. Be sure to bake plenty because, believe me…… no one is going to be satisfied with just one.


     I don’t think there’s anything more refreshing on a warm Spring or Summer morning than to serve glasses of iced water with lemon and orange wedges!


     Speckled eggs on the table, all ready for hiding later in the afternoon. If you’d like to know how to make these you can find the directions here in this post.

Debbie’s Bacon Quiche Tarts


SDC14271 (1)

1 8 oz. package cream cheese
5 tsp milk
2 large eggs
1/2 cup of shredded cheese
2 Tbsp chopped green pepper
1 Tbsp chopped onion
2 tubes refrigerated crescent rolls
(there are 8 in each tube, you will have 4 left over for other purposes)
6 strips of bacon, cooked and crumbled and divided evenly into two parts
 Beat cream cheese and milk until smooth. Add eggs, cheese, green pepper, onion and mix well. Separate dough and mold into greased muffin cups. Sprinkle half of bacon crumbles evenly into each cup then pour egg mixture over the bacon. Top with remaining bacon. Bake at 375 degrees for 18-20 minutes or until knife comes out clean. Serve warm. Makes 1 dozen.
* Filling and bacon crumbles can be made ahead of time and kept refrigerated overnight…..then in the morning all you have to do is mold the dough into the muffin cups, fill, and bake.




Linking to:

Masterpiece Monday                    Treasure Box Tuesday         Full Plate Thursday

Mouthwatering Monday                 The Scoop                        Tablescape Thursday

Inspiration Monday                       Wow Me Wednesday          Foodie Friday 

Inspire Me Tuesday                      Centerpiece Wednesday

How to Make Speckled Eggs


     For some reason I found these charming speckled eggs so satisfying to make. There was no special dye kit to purchase…..just a few things I already had in the kitchen, along with a small amount of brown craft paint and an old toothbrush.

For the tea-stained eggs,I added 3 tea bags to a glass of hot water and allowed it to steep. Then I lowered an egg into the water for several minutes until I got the color I desired. Then I set it aside to dry.

For blue eggs,I combined 1 drop of blue food coloring with 1 drop of green food coloring in a small glass of water. Feel free to play with different amounts of food coloring to adjust the color.I then lowered an egg into the water. When I got the shade of blue I wanted I set it aside to dry.

For baby pink eggs, I used 2 drops of red food coloring in a small glass of water. Once again feel free to play with the amounts of coloring and/or water to get the look you want.

To speckle the eggs,I made sure each egg was thoroughly dry then I used one bottle of brown craft paint and a toothbrush.I dipped the brush into the paint and pulling my index finger across the top of the brush,I lightly splattered around the egg to achieve a random, dotted pattern.Honestly I was so pleased with the results.


      I especially love the soft natural look of the eggs and can envision them in beautiful little birds nests as part of an elegant Easter dinner table. These particular eggs, however, were  placed in a plain kitchen bowl and graced our Breakfast table instead. Simple. Lovely. Charming.



Today I am linking with

Inspire Me Monday                            Treasure Box Tuesday

Masterpiece Monday                           The Scoop

Make it Pretty Monday                        Wow Me Wednesday

Metamorphisis Monday                       Centerpiece Wednesday

Tablescape Thursday

Retro Bunny Cake

   Retro Bunny Cake
  Isn’t this just the most adorable Easter Bunny cake ever? I call it a Retro Bunny cake because the recipe comes from a 1966 Betty Crocker cookbook I happened across in a thrift store. That was back in the 80’s and I’ve been making it ever since.


Vintage Betty Crocker

      If you keep your eyes open an occasional copy can still be found. Such a fun cookbook! However, until you’re fortunate enough  to find your own vintage copy, let me share instructions for making it yourself.

Retro Bunny Cake

Bake a two layer cake mix (or a two layer recipe of your own) in two round layer cake pans as directed. Allow to cool. Cut one layer in half. Put both sides together using a white frosting. Stand cake upright on cut edge.


Retro Bunny Cake instructions

With a sharp knife cut a notch about a third of the way around the semicircle, forming the rabbit’s head. Save cutout piece for the tail.Secure in place with a wooden pick. Frost the entire rabbit with remaining frosting. Sprinkle generously with shredded coconut.
Make ears of white paper; color inside pink with a crayon or colored pencil. Use pink jelly beans or gumdrops for eyes and nose. Form an attractive nest around the bunny with tinted green coconut ( see instructions below) and place a few Easter Eggs (jelly beans) around him.
Freeze the other layer for later use, or make another bunny…….color the inside of his ears blue and you’ll have a ” Mr. and Mrs.” for your Easter dinner table.

Tinted Coconut

Place one cup of coconut in a a jar or plastic bag. Mix 1 or 2 drops of food coloring with 1 teaspoon of water. Add to coconut. Screw on lid or fold close bag and shake until coconut is uniformly colored.





Linking today with:

Make it Pretty Monday                  Treasure Box Tuesday

Masterpiece Monday                     Wow Me Wednesday

Inspire Me Monday                       Centerpiece Wednesday  

Metamorphisis Monday

The Scoop

Inspire Me Tuesday

Amaze Me Monday

Full Plate Thursday

Foodie Friday

Sew Many Ways Linky Party