Here are some tips for cooking and baking up your Easter Holiday Dinner.

The En tree -

Barbecue Brisket - Marinate a trimmed Brisket in Italian or Balsamic Dressing and slow cook it on the Grill. All you need to do is wrap the Brisket in Heavy Duty Aluminum Foil and cover it with the Dressing and Seasonings and marinate for at least 4 hours or overnight in the Refrigerator. Then place the entire foil wrapped Brisket on the Barbecue Pit for approximately 3 or 4 hours until cooked.

Desserts -

Desserts are usually the easy and fun part. This Easter I am going to bake up some Cupcakes from a store bought mix and fill the center with a creamy filling and top it off with icing and Easter themed Sprinkles that I bought at the store. For the filling I was thinking about some strawberries blended with some whipped white icing in a can. All you need to do then is pipe it in the cupcake using an icing bag then frosting the top of the cupcakes with a white or chocolate frosting. There are so many things you can do with cupcakes. Just experiment and have fun with it.

Here’s wishing Everyone a Happy Easter!

Deviled Eggs

1 dozen Hard-Boiled Eggs
1/2 teas Mustard
1/2 - 1 cup Mayonnaise (to taste)
1 Tbls sweet Pickle Relish
1 Tbls diced Green or Black Olives
Season to Taste

Peel eggs and cut into half. Remove yokes and place into a medium size mixing bowl. Stir yokes with remaining ingredients and mix well. Place filling into egg white halves and place on a serving plate or platter. Serve immediately.

Optional Ingredients:

-Try a few drops of Tobasco.

-Sprinkle your eggs with some Paprika for color.

P.S.

Check out this Article at our main site on Pocking Eggs!