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Does anyone have any good recipes for a side dish or dessert to bring to someones house for Easter dinner?

Something simple,easy and good! lol
thankyou and...


Asked by kimberlyinberea at 5:57 PM on Apr. 1, 2010 in Food & Drink

Level 29 (39,262 Credits)
This question is closed.
Answers (10)
  • Chocolate Dipped Almond Eggs,0,2536479.story

    April 8, 2009

    Total time: 40 minutes, plus chilling and setting time

    Servings: Makes about 2 1/2 dozen

    Note: The dry milk in these eggs makes for a light, malty crunch. For a grown-up version, use smoked instead of toasted almonds and sprinkle the eggs with a few grains of flaky sea salt.

    1 cup smooth almond butter
    3/4 cup nonfat dry (powdered) milk
    1/2 cup powdered sugar (2 ounces)
    1/4 cup honey
    3 cups milk or semisweet chocolate chips
    1/2 cup finely chopped toasted almonds

    1. In a medium bowl, mix together the almond butter, dry milk, sugar and honey until combined; you should have a stiff mixture.

    2. To form each egg, roll a scant tablespoon of the almond butter mixture in your palms to make a ball, then roll one end gently back and forth to taper th

    Answer by BSanchez45 at 3:38 PM on Apr. 2, 2010

  • look up funeral potatos on google....they're freaking delish!

    Answer by Anonymous at 6:09 PM on Apr. 1, 2010

  • green bean casserole (2 cans beans, 1 can mushroom soup, and those yummy fried onions - its a campbell's recipe you can google)

    homemade macaroni and cheese

    fruit salad

    mashed potatoes

    scalloped potatoes


    Answer by hypermamaz at 7:14 PM on Apr. 1, 2010

  • I'm making coconut cake for dessert for our family dinner. It is crazy delicious!

    Coconut Cake
    2 3/4 c. cake flour
    4 t. baking powder
    3/4 t. salt
    3/4 c. butter, softened
    1 1/2 c. sugar
    4 egg whites
    1 c. coconut milk (no sugar added)
    1 1/2 t. pure vanilla extract
    1 t. pure almond extract
    Preheat oven to 325. Aerate flour with spoon and measure, level with a knife. Sift three times along with baking powder and salt. Beat egg whites until foamy. Gradually add 1/2 c. sugar. Beat only to soft peaks. Cream butter, add 1 c. sugar until light and fluffy. Add sifted ingredients in three additions alternately with coconut milk . Add flavorings and fold in the beaten egg whites. Spread batter into two 9" round pans that have been greased and floured. Bake for 3--35 minutes. Cool 10 minutes. Turn out onto racks to cool completely.

    Answer by NikkiMomof2grls at 7:31 PM on Apr. 1, 2010

  • Coconut Filling

    3/4 c. sugar
    1 c. sour cream (full fat recommended)
    4 T. coconut milk (no sugar added)
    heaping 1/2 c. shredded coconut (I use unsweetened frozen coconut, thawed)

    Stir together sour cream, coconut milk and sugar until sugar is dissolved. Add coconut.

    *I make this and keep it in the frige while the cake is cooling. I always make sure I have enough ingredients on hand to double this filling recipe if needed.

    Fresh Whipped Cream (for frosting)
    2 c. heavy cream
    1/2 c. 10x Confectioners' sugar (sifted)
    2 t. vanilla extract
    Dr. Oetker's Whip It (stabilizer for whipped cream, optional but recommended)

    Using a chilled mixing bowl and whip attachment, beat cream to soft peaks. Add sugar, vanilla and Whip It. Beat to stiff peaks. Frost top and sides of cake with whipped cream. Should be enough left to chill and then pipe a border on the cake.


    Answer by NikkiMomof2grls at 7:41 PM on Apr. 1, 2010

  • I also buy a 14 oz. package of sweetened flaked coconut to cover the entire cake with. I usually have some left over.

    Another tip, I split each cake round in half and make 4 layers with 3 layers of filling. It is a monster of a cake and it will knock everyone's socks off! A little bit of heaven on earth. :)

    Answer by NikkiMomof2grls at 7:44 PM on Apr. 1, 2010

  • I ran out of space....cont'd

    2. To form each egg, roll a scant tablespoon of the almond butter mixture in your palms to make a ball, then roll one end gently back and forth to taper the ball into an egg shape. Transfer the eggs to a wax- or parchment paper-lined baking sheet when done. Gently insert a toothpick through the center of the egg, at the tip, and push the toothpick through almost the entire length of the egg. Freeze the eggs, uncovered, until firm, about 1 hour.

    3. Melt the chocolate in a bowl set over simmering water. Transfer the melted chocolate to a small deep bowl (this will make it easier to coat the eggs), and place the chopped toasted almonds in a separate small, deep bowl.

    Answer by BSanchez45 at 3:39 PM on Apr. 2, 2010

  • Part 3

    4. Working with about 4 almond butter eggs at a time (keep the rest frozen until ready to coat), quickly dip the eggs in the chocolate to coat, firmly tapping the toothpick on the rim of the bowl to shake off excess chocolate. Place the eggs on a wax- or parchment paper-lined sheet for a minute or so to allow any excess chocolate to settle at the bottom of each egg and form a footprint, then lift the egg and dip the base partially into the almonds to form a nest. The chocolate should harden quickly; if it takes awhile to set, place the eggs back in the freezer just until the chocolate is hard.

    5. Remove and discard the toothpicks from each of the eggs, then add a small dollop of chocolate to seal the holes. Set the eggs aside in a cool, dry place to set completely.

    Each egg: 217 calories; 5 grams protein; 19 grams carbohydrates; 1 gram fiber; 15 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 24 mg. sodium.

    Answer by BSanchez45 at 3:39 PM on Apr. 2, 2010

  • Sun Dried Tomato Stuffed Eggs,0,2656134.story

    Servings: 24 eggs
    Active work time: 25 minutes
    Total preparation time: 1 hour 15 minutes

    12 eggs
    8 sun-dried tomatoes (not in oil)
    2 tablespoons capers, drained and chopped
    1 large shallot, finely minced
    1 tablespoon Dijon mustard
    1/2 cup mayonnaise
    4 tablespoons thinly sliced basil, divided

    1. Place the 12 eggs in a large saucepan. Fill with cool water. Bring the water to boil over medium heat. As soon as it boils, reduce the heat to simmer and cook the eggs 20 minutes. Fill a bowl with ice cubes and cold water and set aside.

    2. Meanwhile, place the sun-dried tomatoes in a microwave-safe bowl and cover them with water. Microwave for 2 minutes, then let the tomatoes sit several minutes until they have softened. Drain on paper towels, then finely mince.

    Answer by BSanchez45 at 3:41 PM on Apr. 2, 2010

  • Sun-dried tomatoes Part II

    3. When the eggs are cooked, lift them from the pan using a slotted spoon and place them in the cold water. Chill completely, then peel and slice them in half lengthwise. Remove the yolks and push them through a potato ricer or a meshed strainer to break them up into small pieces. This will help make a smoother mixture.

    4. Combine the yolks, tomatoes, capers, shallot, mustard, mayonnaise and 2 tablespoons of basil in a small bowl. Stir to combine.

    5. If the egg whites are inclined to roll around on a plate, cut a very thin slice off the bottom. Fill a pastry bag fitted with the star tip with the egg yolk mixture. Pipe the filling into the egg whites, then garnish the eggs with the remaining basil. If you don't have a pastry bag, you can cut the tip off a resealable bag to pipe in the filling, or use a teaspoon. Cover the eggs with plastic wrap and refrigerate until ready to serve.

    Answer by BSanchez45 at 3:42 PM on Apr. 2, 2010