Carrots, Carrot Cake, Banana Cream Pie & More Spring Recipes
Easter weekend was sunny and beautiful on the Oregon coast albeit with its share of wind! We drove two hours south on the 101 to spend the weekend with family near Depoe Bay where we had no shortage of food or laughter. So, while these recipes may not be as relevant after Easter, I thought I’d share anyway! Besides, if you’re like me, I’m already thinking about what I’ll make next Easter. And, leftover ham in your scalloped potatoes is always a good idea.
Only some of what we made: Carrot Cake, Banana Cream Pie (with chocolate bird’s nest), Scalloped Potatoes, Carrots with Pistachios and Thyme, Easter Salad, Ham and Pepperjack Quiche
Quiche is the Word
One late afternoon last week, I was mulling over the monumental decision of what to make for dinner. I always have chicken and salmon that can be quickly defrosted. But didn’t want chicken again. Not salmon either. I typically buy beef the day I intend to cook it so didn’t have that on hand. Hmmm. I wanted something lighter and none of this was giving me inspiration. Then I remembered that I had a formed pie crust in the freezer from my recent pie dough mania. Maybe Real Men Don’t Eat Quiche but I announced to my husband that quiche was the word, or more specifically, quiche is what’s for dinner! Now to figure out what to put inside said quiche.