Easter Feast

Hello everyone. I know I've been gone for a while and I will probably be gone again for the next couple of weeks. I have a lot of family coming into town to celebrate the arrival of our latest addition to the Cordero Family - Frida Isabella Caldera-Cordero, born April 2nd, 6 pounds and a few ounces. Congratulations to my nephew Robbie and his lady Lydia. Job well done. She's gorgeous. After the family leaves, my daughter Lily will be having surgery on the 17th. So life is hectic right now. But as I wait for Bob to come back from running some errands before we take off to do the shopping for our family get together, I thought I'd share "last" year's Easter feast with you.

May you all have a lovely Easter Day with your family and friends. A wonderful time of hope and renewal. My love to all of you.

Strawberry - Lemonade Cooler

1 (12 ounce) can frozen lemonade
6 cups ice
1 cup fresh or frozen strawberries
3 tablespoons sugar
2 cups fruit juice (like white grape)

Blend lemonade, ice, strawberries, and sugar until smooth. Chill. Add juice to mixture right before serving. Serve drink over ice.

Glazed Pork Tenderloin

3 tablespoons jalapeno pepper jelly
2 tablespoons tequila
2 tablespoons pineapple juice
1 teaspoon orange zest
2 (1 pound each) pork tenderloins
3 medium firm peaches, sliced in halve, pits removed
2 tablespoons olive oil

In a small bowl, combine jalapeno jelly, tequila, juice and zest. Mix until well combined. Season tenderloin with salt and pepper. Coat pork with olive oil.Cook over hot coals until grill marks develop on all sides.Move pork to cooler side of grill. Coat pork with glaze and cover grill. Turn meat every 5 to 6 minutes and re-glaze. Cook until internal temperature reaches 150 degrees. Brush glaze on cut peaches and grill cut side down. Grill about 5 minutes.

Sweet Potato Soufflé

1 (29 ounce) can cut sweet potatoes in light syrup
1 (8 ounce) can crushed pineapple, drained
1 large egg
3 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
pinch of salt
1 cup miniature marshmallows

Heat sweet potatoes over medium heat. Drain. In mixing bowl, whisk sweet potatoes, pineapple, egg, butter, vanilla, milk, nutmeg and salt.Divide mixture into 4 custard cups that have been sprayed with non-stick cooking spray.Place cups on a baking sheet and bake for 30 minutes in a 350 degree oven.Sprinkle miniature marshmallows over each cup and return to oven. Continue baking for 10 more minutes until lightly browned.

Individual Layered Salad with Green Chile Ranch Dressing

Shredded lettuce
Chopped tomato

peeled and diced cucumbers
croutons
Sliced olives
Sliced sweet onion
diced avocado
Shredded Asadero cheese

Set out all cut vegetables and allow everyone at the table to create their own layered salad.Prepare dressing two hours before serving and allow to chill in refrigerator.

Green Chile Ranch Dressing

1 cup buttermilk ranch dressing
1 (4 ounce) can chopped green chiles
1/4 cup milk
Pinch of salt

Combine all ingredients in food processor or blender and blend until smooth. Chill until time to serve.


Lemon Mousse Easter Cupcakes

1 box deluxe lemon flavored cake mix
1 (12 ounce) tub prepared whipped topping
1 (21 ounce) can lemon cream pie filling
1 tablespoon lemon zest
jelly beans, green edible cake glitter, or green tinted shredded coconut

Prepare cake mix for cupcakes as per package instructions. Cool completely.Combine whipped topping, lemon pie filling, and lemon zest by gently folding together until well combined. Using a large star tipped pastry bag, fill with prepared whipped topping.Frost the tops of cooled cupcakes. Decorate as desired.


Come to my chocolate blog to find out how to make "CASCARONES". These are confetti filled eggs everyone enjoys here in the southwest.