Catching Up: Easter Recipes

Last weekend, we spent Easter with some very good friends here in Stuttgart.  It had been a while since I'd whipped up anything homemade in the kitchen; even then, I wasn't trying to kill myself.  You guys know how I love to keep things simple!

I was asked by the hostess to help her out by bringing a few dishes. Naturally, I agreed to do a side dish as well as a dessert. 

I wanted to do a side dish that I thought would go well with the ham that we were going to have.  The hostess already told me that she was going to have a salad as well as some sweet potatoes.  So I went with a green bean casserole...only this recipe was kicked up a notch.  I didn't think it would be noticeable.  I mean, it's green bean casserole, after all.  However, it was a hit.  Even I thoroughly enjoyed it and intend to make every green bean casserole this way from now on.

~Classy Green Bean Casserole~

{via allrecipes.com}

3 (14.5 ounce) cans French cut green beans, drained

1/2 cup sour cream

1/2 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup coarsely crushed buttery round crackers

2 tablespoon butter, melted

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.

3.Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.

For dessert, I wanted to have something light and I knew that I wanted to use strawberries.  Enter Kraft Foods' Strawberry Pretzel Squares recipe.  It's similar to a recipe that my cousin always makes back home, only this one incorporates fresh strawberries and a pretzel crust.  I love that sweet and salty combination!  Because we had so many desserts that evening, including a fabulous carrot cake that the hostess made, I had tons leftover (although I was told it was delicious).  No problem though, because I took it to work the next day and it was polished off in no time.  I am definitely making this one again too!

~Strawberry Pretzel Squares~

{via kraftfoods.com}

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

1 cup thawed COOL WHIP Whipped Topping

2 cups boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water

4 cups fresh strawberries, sliced

HEAT oven to 350°F.

1.  Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

2.  Beat cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

3.  Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

4.  Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Enjoy!

Now I'm off to find the perfect Cinco de Mayo recipe for a potluck we're having at work.  Any ideas out there?