Ham Spinach Rolls with Gouda Cheese...

 

I love brunches.

Yes, I do end up stuffing myself silly... there is usually just so much to choose from!

You have an array of savory and sweet dishes served... the best combination, if you ask me.

I love serving at least one brunch dish that includes ham as an ingredient. Ham... you really can do so much with it!

For this dish, I wanted to combine ham and spinach... and it doesn't hurt to throw a little Gouda cheese in there, either...

This would be a fabulous Easter brunch item... it's easy... and takes hardly anytime to prepare and bake. Who wants to be slaving away during meal time!?! 

Not this lady!

Ham Spinach Rolls with Gouda Cheese

• 12 Flaky Crescent Rolls, Unbaked
• 1 Cup Cooked Ham, Diced
• 1 Tablespoon Extra Virgin Olive Oil
• 6 oz. Fresh Spinach
• Pinch of Sea or Kosher Salt
• Pinch of Black Pepper
• 1 Cup Shredded Gouda Cheese

Preheat the oven to 375 degrees (F).

Line two baking sheets with parchment paper; set aside.

In a large saute pan, heat the oil on medium/low heat. Add the spinach, salt, and pepper. Saute the spinach until just wilted. 

Transfer the spinach to a paper towel lined plate, to drain any excess oil.

On a clean surface, gently stretch the triangular crescent rolls a bit, to allow more surface area. Divide the spinach, cooked ham, and Gouda between the crescent rolls. Fold the crescent rolls by over lapping all three sides and pinching to close, securing the ingredients inside.

Place the closed rolls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the rolls are cooked and browned on top. Makes 12 rolls.

Enjoy! 

Carrot Cookies with Vanilla Maple Drizzle...

I hope everyone is having a nice Spring Break.... or had a nice Spring Break! My girlies are off this week, but my nieces had last week off.

So, anyway... I have some yummy cookies that not only will the Easter Bunny love, but I think you will too!

My aunt sent me a recipe for Carrot Cookies around Christmas time, but I've only just gotten around to making them. I tweaked the ingredients a little and added a drizzle on top.

These cookies are fabulous anytime of the year, but are especially perfect for Easter. Since they have carrots in them, of course.

The little specs of orange look pretty, don't they!?!

They are a no fuss cookie and great to take to an Easter brunch or dinner as a dessert.


Carrot Cookies

• 2 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Ground Cinnamon
• 1 Pinch Ground Nutmeg
• 1 Egg
• 1-1/2 Teaspoons Pure Vanilla Extract
• 3/4 Cup Sugar
• 1 Cup Shortening
• 1 Cup Carrots, Cooked and Mashed

Preheat the oven to 350 degrees (F). Line cookie sheets with parchment paper, set aside.

In a medium bowl, sift the flour, salt, powder, cinnamon, and nutmeg; set aside. In a small prep bowl, beat the egg and add the vanilla into the beaten egg, then set aside. In a large bowl, cream the sugar and shortening until light and fluffy. 

Add the egg/vanilla to the creamed sugar and shortening. Mix until just combined, scrapping down the sides of the bowl. Next, add the sifted flour mixture to the wet ingredients in thirds. Finally, mix in the mashed carrots. 

Drop the cookie dough by tablespoon, about an inch apart onto the prepared cookie sheets. Bake 12-14 minutes. Cool the cookies on the sheet a few minutes before transferring to cooling racks. Frost with Vanilla Maple Drizzle (recipe below). Makes a little over two dozen cookies. 

Vanilla Maple Drizzle

• 2 Cups Powdered Sugar
• 3 Tablespoons Pure Maple Syrup
• 1 Tablespoon Half & Half
• 1 Teaspoon Pure Vanilla Extract

In a small bowl whisk together the sugar, syrup, half & half, and vanilla until smooth. Drizzle onto somewhat cooled cookies. 

Enjoy! 

Cadbury Egg Cookie Nests...

I know I haven't had a blog post in about a week...... sorry about that.

I've been quite busy around here lately with PTA, appointments, and preparing for our move in a few months......

Yep, that's right..... I said move!

We are preparing for our move off island a year earlier than expected. It's bittersweet, as I've come to enjoy our time here in Hawaii...... but we will be moving closer to family. More about where we are moving in another blog post, soon!

This will be our 5th move in the 12 years my husband has been in the U.S. Coast Guard. I guess it's not too bad. We've experienced west coast living, New England, the Pacific North West, and island life.

With everything going on, I hadn't realized that Easter is just around the corner! So, I thought I'd make some cute little nests for the holiday! They are easy and don't take up too much time to make...... perfect if you feel like you're in a jam and need a cute, quick treat for a party.

I originally did not use cupcake liners, but found the cookies to stick to the muffin pans, even though I did grease them a bit. So, I incorporated them into the recipe, because when I make them again, I will definitely use them!

So, stay tuned to find out where the military is sending us next...


Cadbury Egg Cookie Nests

• 2 Packages (12 Count) Pillsbury Big Deluxe Chocolate Chip Cookies
• 1/2 Pint Heavy Whipping Cream
• 12 OZ. Semi-Sweet Or Milk Chocolate Chips
• 1 Tablespoon Butter
• 2 Cups Shredded Coconut
• 1 Cup Plain Corn Flakes, Crushed
• 1/4 Teaspoon Pure Vanilla Extract 
• 72 Mini Cadbury Eggs, Multiple Colors

Preheat the oven to 350 degrees (F).

Line two muffin pans with cupcake liners and gently press each piece of refrigerated cookie dough into the liners, covering the bottom and up the sides, slightly. Bake for 13-15 minutes, or until the cookies are a golden brown around the edges. The cookies should deflate a little when removed from the oven. If not, use the back of a spoon to indent them some. Cool completely.

For the cookie filling:

Heat the whipping cream on medium/low heat until steaming. Turn the heat off and add the chips and butter. Whisk or stir until the chocolate and butter has completely melted and is smooth. Remove from the stove and stir in the coconut, corn flakes, and vanilla. Divide the chocolate mixture evenly between the 24 cooled cookie cups. Arrange three Mini Cadbury Eggs in the middle of the chocolate mixture. Chill in the refrigerator until the filling is set. Makes 24 cookie nests. 

Enjoy!

I'm linking this post up to I'm Lovin' It and Hippity Hop Easter Party.

Fresh Raspberry and Lemon Pie...

 

I hope everyone is all geared up and ready for Easter...

... we're gettin' there.

I've got our eggs boiled and ready for coloring and my potatoes cookin' for my potato salad that I'm making for our Easter picnic tomorrow.

Since we live on an island, I thought it would be a great idea to do something totally out of the ordinary for us and have an Easter picnic on the beach. Usually we stay at home and I prepare a nice brunch or sit down supper for the family.

... kinda rebellious.......... I like it!

I figured, nothing too fussy... just a picnic lunch of ham and cheese on sweet rolls, potato salad, fruit salad, a cooler to pack it all up in, and the beach!

Something else not-so-fussy...... this super easy, throw together pie...... a great Spring time dessert.

Whether you do something traditional or totally, crazily out of the ordinary this Easter....... just have fun!

Aloha and Happy Easter!


Fresh Raspberry and Lemon Pie

• 1 package Cream Cheese (8 Oz. Package)
• 1 package Jell-O Instant Lemon Flavor Pudding And Pie Filling (1 Oz. Sugar Free Or 3.4 Oz. Regular)
• 1 cup Cold Milk
• 2 teaspoons Lemon Zest
• 2 cups Cool Whip - Divided
• 1 whole Keebler Shortbread Pie Crust (6 Oz. Package)
• 1 cup Fresh Raspberries
 

Beat the cream cheese, dry pudding mix, milk, and lemon zest in a large bowl until well blended. Gently stir in 1 cup of Cool Whip. Spoon into the crust and top with the remaining Cool Whip. Refrigerate for 4 hours or until firm. Top with the raspberries before serving.

Presentation tip: you can also pipe your whipped topping on the pie and/or create a berry medley using strawberries, blueberries, and raspberries.

Enjoy!

Printable Recipe here on Tasty Kitchen