I am quite bummed out, this will be the first Easter I have spent away from family & friends. I guess this is what I get for getting a job just before. I am especially aching home because my Mom was in Greece, Italy & Turkey on a class trip for 2 weeks, and she will be full of stories & gifts!!
If anybody has any great Easter recipes, pass them this way -- my housemate Amy and I will be celebrating together while all of Trent goes home. BUT.... there is a girls night out due...as we are almost finished school!!
At least it is going to be SUNNY -- we will be taking the dog for lots of walks & taking tonnes of pictures!!!
Have an amazing Easter all ---
- Jenna Dowling
- Just living is not enough. One must have sunshine, freedom, and a little flower.
1 comment:
I found a cute easter recipe on Kraft. Mini cheesecakes made to look like cupcake sized Easter baskets.
Prep: 15 min
Ready In: 3 hr 35 min
Serves: 12
2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 vanilla wafers or chocolate sandwich cookies
Decorations, such as small candies or cut-up fresh fruit
12 pieces shoestring licorice (4 inches each)
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 min. or until centres are almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Add decorations as desired. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.
Substitute
Save 36 calories and 4 grams of fat by substituting Philadelphia Light Cream Cheese for regular product.
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