Yes, Easter fell on April Fool’s Day this year. What tricks did the “Easter Bunny” have in store for you and your kiddos?
For us, our son-in-law Timmy and our granddaughter Presley are the tricksters of the family. The one trick our non-Greek side of the family receives from me is the fact that I celebrate Eastern Orthodox Easter. It falls on the first Sunday after the first full moon after the Vernal Equinox, after the 23rd of March and Passover, and often, it does not coincide with Western Christian Easter. Our Greek Easter will be on April 8. So, our American Easter Bunny will carry out the real jokes on Easter/April Fools Day! What tricks and goodies were we surprised with on Easter morning? As you all know, I’m all about healthy living and sticking to the 80/20 rule: eats healthy 80 percent of the time and indulging in moderation 20 percent of the time. With that in mind, I had a few fun and surprising April Fool’s treats in my Easter basket. How about these … Foil-covered chocolate eggs that when opened revealed green and red grapes. Or this trick I found on Pinterest: Place baby carrots in Tootsie roll wrappers. In case you didn’t know, I love Milk Duds, so maybe I ate a box and replaced the candy with sugar snap peas. The last joke food I created is a mock spaghetti and meatballs dish. This one I adapted from the “Hello Cupcake” cookbook, available at Target or Amazon. Please “Join My Table” as I pull off this trick on Tim and Presley. It was definitely the best trick of the day!

Spaghetti  Cupcakes

12 vanilla cupcakes (I used the top halves only)
10 large chocolate truffles (I used Ferrero Rocher)
1 can of cream cheese frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
Low-sugar strawberry preserves (low-sugar gives the right shade of red)
White chocolate block
1 large pasta bowl, serving plate or bowl
1 Ziploc freezer bag

DIRECTIONS: Place the cupcake tops in the pasta bowl. Place the frosting in a medium bowl and add drops of yellow food coloring and sprinkles of cocoa powder; mix well until it turns the color of pasta. Carefully scoop the pasta-colored frosting into a Ziploc freezer bag and seal it well, removing all the air. Cut one of the corners and pipe the frosting in spaghetti squiggles onto the cupcake tops. Pile it up till you no longer can see the cupcake tops. In a small bowl, mix up the truffles with the strawberry preserves. Dump some of the preserves onto the “spaghetti.” Place the “meatballs” one by one on top of the “sauce.” Grate some white chocolate over the meatballs (for a Parmesan cheese look). Serve with a large wine glass of red grape juice!

I received this recipe from Holly Nowak, a local Kingwood artist, who obviously has artistic abilities in the kitchen as well. Thank You, Holly, this is a real Easter morning delight. No tricks here!

Holly Nowak’s Chicken Quiche
(This recipe makes two 9-inch quiche pies)

1 large boneless chicken breast, cut into small pieces
1/2 of a packet of Knorr Vegetable Recipe Mix
1 tablespoon olive oil
1 diced zucchini
1 cup of mushrooms, diced
1 can of artichoke hearts, drained and diced
1 cup quesadilla cheese
1 cup spicy blend Mexican cheese
4 cups heavy cream
8 eggs
2 unbaked pie shells

DIRECTIONS: Preheat the oven to 425 degrees. In a large skillet, saute chicken in the olive oil with Knorr Vegetable Recipe Mix. Add diced zucchini and mushrooms. Drain and dice artichoke hearts. Saute these ingredients together. IMPORTANT! After you saute, drain the filling on a paper towel to remove all moisture. Set aside; if you have extra liquid in your quiche it won’t be fluffy, it’ll be watery. In a large bowl, mix cheeses with heavy cream and 8 eggs. Mix well. Blind bake the pie shells for 10 minutes at 425. Remove pie shells from oven and divide the sauteed filling into each pie shell. Pour cream, cheese and egg mix over the filling. Reduce oven temperature to 325 and return the quiches to the oven and continue to bake at 325 for 40-50 minutes. Let cool 5-10 minutes before serving.

Karen Boughton
Author: Karen BoughtonEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
I grew up in a big, Greek, cooking family. I married my high school sweetheart and soon had three daughters. My husband and I worked in the family’s Greek restaurant, “Zorba’s,” for several years before moving to Baton Rouge and eventually Corpus Christi. There I taught microwave cooking classes for studio and on television for three years before moving to Kingwood in the late '80s. I reached out to learn more about regional and international foods, spending 16 years in management in private athletic/dining/country clubs for ClubCorp, where I embraced health and cooking. In 2008 I joined the Tribune Newspapers as food editor, the same time that I became a nutrition advisor and USANA Health Sciences Associate. These two passions have given me better health and the freedom to live life my way.

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