Hello, readers. I hope everyone had a great weekend and a “Hoppy” Easter. I just love saying that.
Kell and I donned our Sunday bests and headed to church on Easter morning. Sometimes when I’m in church, I picture what it would be like if someone were standing just outside the church doors. Would they be drawn inside? Would they think everyone inside was a religious zealot? Would they be moved by what they heard? Would they just stand and listen? Would they just walk past? I know I should be more focused on what’s going on inside than what it sounds like in a church parking lot, but I can’t help it.
And I must admit, I had a twinge of disappointment when they message at church was not the Easter story. Just like the Christmas story, I always want to hear it on Easter. Am I crazy? Nevertheless, the pastor shared a verse that I was not familiar with but that I found particularly appropriate for the time in which we live. I think each of you can appreciate it:
“May the God of hope fill you with all joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit.” Romans 15:13
How encouraging, right? After church, we had Peyton over to eat with us, and I made a couple of delicious dishes:
Asparagus Casserole (because this is the only green Peyton likes)
2 cans asparagus, drained well (next time I’ll use 1 lb. boiled, fresh asparagus)
1 can Campbell's cream of mushroom soup (I used fat free)
1 stick real butter (you don’t really need the whole stick unless you just want it – I used ½)
1 sleeve Ritz crackers or 1 pkg Waverly crackers
1 8oz package Kraft shredded cheddar cheese
Place the two cans of the drained asparagus on the bottom of a casserole dish. Spread the Cream of Mushroom Soup across the asparagus. Then sprinkle the Shredded Cheddar Cheese across the asparagus.
Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz or Waverly crackers and add to the melted butter, mixing well. Cover the casserole with the crumbled cracker mixture. (I just poured the melted butter over the top)
Bake in a 350°F degree oven for 25-30 minutes or until the cracker topping is golden brown.
Bacon Cheddar Corn Muffins
A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded teaspoon smoked sweet paprika
3 to 4 tablespoons finely chopped chives
1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice
Preheat oven to muffin mix package directions.
Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
Enjoy them both!
Oh, and if I told you I wasn't completely engrossed in My Sister's Keeper, I would be lying. Thanks for the great recommendation, Claire.
Have a great week, everyone.