Sunday, April 17, 2011

It's Cookin Thyme... Celebrates EASTER!!!

Sorry I've not had the blog out the past 2 weeks, I'd like to say I was away on vacation but that would be wishful thinking! I actually have been so busy with catering I didn't get the chance to gather my recipes (but that's a good thing!).
So... here are a few easy ones for your Easter celebration that will bring you Rave Reviews!
(Appetizers and Desserts)
Enjoy and have a very Happy Easter!!!

*Vanilla Shrimp Crostini  (Love This!)


*1 loaf French bread
*2 ounces Gruyere or Manchego cheese
*4 tablespoons butter, divided
*1 pound large shrimp, peeled and deveined
*1/2 cup dry white wine
*2 teaspoons vanilla extract
*1/2 teaspoon basil leaves
*1/4 teaspoon  cayenne pepper
*Roasted red peppers, chopped 
*Fresh chives, snipped 


 1. Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
 2. Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1 minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.
 3. To assemble appetizers, brush toasted bread slices with warm sauce from skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red pepper and chives.


*Asparagus with Parmesan Crust ( this is really, really GOOD!)


  • 1 pound thin asparagus spears
  • 1 tablespoon extra virgin olive oil
  • 1 ounce shaved Parmesan cheese
  • freshly ground black pepper to taste
  • 1/4 cup balsamic vinegar, or to taste


  1. Preheat oven to 450 degrees 
  2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
  3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste. 

*Pineapple Cobbler (My Easter Dessert this year)


    •    1 cup all-purpose flour
    •    Pinch of salt
    •    1 cup sugar
    •    1 tablespoon baking powder
    •    3/4 cup milk
    •    1 teaspoon vanilla extract
    •    1 stick (1/4 lb.) unsalted butter, melted
    •    1 (20 oz.) can pineapple chunks in juice, drained 


  1. Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.
  2. Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.
  3. Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, about 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.

*Strawberry Supreme Cheesecake Dip

 (can't wait to try this!)


*16 ounces cream cheese - softened (reg.or low-fa)t

*1/2 cup strawberries

*1/4 cup sugar
1/4 cup light sour cream

*1 tbsp. orange liqueur

*1 tsp. vanilla extract


1.Process cream cheese, strawberries, sugar, sour cream, liqueur, and vanilla in a blender or food processor until very smooth. Pour into bowl, cover, and chill at least 2 hours.
2.Serve with your choice of dippers: fresh strawberries, pineapple, chocolate or vanilla pound cake cubes, waffle cookies, or assorted chocolates.

                                                   SEE YOU NEXT WEEK!

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