Happy Easter everyone! He is risen! He is risen indeed!
I hope you had a truly blessed Easter! I know we sure did!
This year, we had dinner with my husband’s grandparents (the kids’ great-grandparents!), as well as numerous uncles and aunts and cousins and loved ones.
Our original plans fell through, so I’ll have to share our amazing Easter egg hunt later next month after we have it! 🙂
I still made lots of food for us to share with everyone, including lil smokies in homemade BBQ sauce (see recipe at the end of this post), Easter pasta salad (I found some adorable Easter pasta at World Market), and Chex mix.
The Chex mix was very fun to make with Bean. Since it’s mostly about throwing what you have in your pantry into a bowl and mixing, he was quite helpful! 🙂
We used Corn, Rice, and Wheat Chex, then I had little baguette chips and pretzels on-hand, and Bean wanted to add raisins, as well. We followed the recipe on the box of Corn Chex for the seasoning and it turned out delicious!
Bean’s favorite part was the pretzels. Because they were not “bite-size” we put them in the baguette bag and I gave him his toy hammer and told him to go at it. He thought that was the coolest thing ever! We kept opening the bag to check and they still needed more breaking so he’d get to do it again and again!
All in all, I think it was a very delicious day! Hope yours was, too! Happy Easter!
***If you want to know how I made the egg wreath seen in the title image, it was so simple! I took plastic eggs (I chose to use pastel colors for this wreath), hot glued the lids together, then hot glued them into groups of four (do note that if you just do a circle of single eggs, it’s not strong enough and will break almost immediately), then hot glued the groups into a circle! Didn’t even have to use a base, so it literally cost me about $1, and it looks so pretty!
- 1 1/2 c ketchup
- 1/2 c brown sugar
- 1/2 c water
- 3 tbsp white vinegar
- 3 tbsp worcestershire sauce
- 1/3 c soy sauce (add less if you like it sweet)
- Whisk ingredients together on the stovetop in a small pot. Simmer on low about 10 min (at least). The longer this simmers, the better the flavor! Stores well in a mason jar in the fridge for about a week.