Easter. Melting snow. Warmer temperatures. Spring!? Every year when we return from our February holiday I am ready for Spring/Summer to arrive immediately and envelop me with greenery and warmth. Unfortunately where I live Mother Nature does not grant me any such wishes as we usually are just entering the season of heavy wet snow and a blizzard or two or ten. That being said I do enjoy living where I do, the pros outweigh the cons.

At yoga this morning my instructor said with Spring in the air comes new growth, excitement for change – new replacing the old. Absolutely. Plants and trees start to embrace the warmth with new growth. We may decide to do some spring cleaning inside and yard cleaning outside, walking instead of driving as the snow and ice is melting, and emotionally the cold and dreariness of winter melts away and we feel revived. Renewed.

Many people love Fall, including my husband. He loves the changing colours of the trees, memories of harvest on the farm and if we are lucky Indian Summer. I am all about Spring as it signals that Summer is waiting to arrive. I think my love of Summer is not only due to loving the greenery and warmer temperatures but also the memories it evokes. Being at the cabin, riding bikes, swimming, sand, the lake. For me Easter is the gateway to it all…

Plus it means chocolate and hot cross buns, babka and paska. Colouring eggs, church on Sunday and a wonderful meal. Easter supper growing up always meant ham and scalloped potatoes. And usually devilled eggs and angel food cake for dessert with strawberries and real whipped cream. NO edible oil products allowed. Since purchasing a smoker last year my husband has mastered the art of smoking a whole turkey and it is beyond delicious. Thus began our new tradition, plus it allows the oven to be used for cooking other things. I do love potatoes, scalloped, baked, twice baked, fried, made into perogies, hash browned (Mc Donald’s style). This year I’m torn between scalloped and casseroled, old school casserole. Both recipes date back to my grandma’s recipe books and yes, were included in the book I received at my bridal shower 25 years ago. They are classic, taste delicious and should not be tampered with. But after 25 years I have amped them up and people have not complained one bit.

They are super easy to make and I bet everyone will have seconds. Unfortunately I do not have pictures to include at this moment but will add them at a later date. Sorry…

Sue’s Hash brown Casserole or Potatoes Supreme (as I received it at my shower)

Ingredients:

1 large bag of diced frozen hash browns (900 g)

1 large container of 14% sour cream (500 ml) You can use 7% but I prefer 14%

1 can of condensed creamed soup, the original used chicken, but I have substituted mushroom, broccoli, cheddar cheese, asparagus or celery (284 ml)

1 1/2 cups of shredded cheddar cheese

6 slices of bacon, cooked crispy, drained and then crumbled

1/4 cup butter, melted

2-3 green onions, sliced or you can use fresh chives (or neither if you don’t like them)

For the topping – 1/2 cup of bread crumbs or cornflake crumbs mixed with 2 tbsp of melted butter, sprinkle of paprika or chili powder if you want a bit of a kick

How to make it:

Dump the entire bag of frozen hash browns into a large mixing bowl. Add the sour cream, soup, shredded cheddar cheese, crumbled or chopped bacon, melted butter and the sliced green onions or chives. Give everything a good stir so it is mixed together. Grease a 12’x9′ glass pan or a sufficient sized casserole dish with butter, margarine or spray with oil. Scrape everything into the pan or casserole and lightly pat it down so it is somewhat even. Mix the crumbs with the butter and sprinkle in either some paprika or chili powder. Shake the crumb mixture over the hash brown mixture. Bake at 350 for 45 minutes. Let it cool for 10 minutes and then serve. You can prepare the casserole and freeze it for a later date, or put it in the fridge overnight to bake later. I have also put the mixture into two 8’x8 pans, baked one now and froze one for another day. Enjoy the cheesy, hash brown goodness!

Really, Really Delicious Scalloped Potatoes

Ingredients:

2 Tbsp butter

2 Tbsp flour

1/2 tsp table salt or 3 twists of sea salt

2 cups milk, I use 1% or 2%

1 box or container of garlic and herb creamy cheese ( Boursin or cream cheese)

6 cups of sliced potatoes, peeled first

2 Tbsp melted butter, to drizzle

1 Tbsp chopped chives

How to make it:

In a large frying or sauté pan over medium heat, melt the butter and then add the flour. Whisk together for about a minute. If it is very thick add a bit more butter so it is smooth and bubbly. Add the salt and then slowly add the milk while whisking continuously. Keep whisking over medium heat until the mixture thickens and begins to bubble. Be patient, and keep stirring eventually it will boil. Turn the heat down slightly and add the creamy cheese and continue to whisk it together so it it nice and smooth. Add the sliced potatoes, toss them in the sauce so they are completely covered and bring the sauce back to boiling. Take the potatoes off the heat. Grease a large casserole dish (with lid) with butter, margarine or spray well with oil. Dump the potatoes into the dish, pat them level with a spoon, sprinkle with the chives and drizzle with the butter. Bake covered (use tinfoil if you don”t have a lid) at 350 for an hour, then reduce the heat to 325 and bake for an additional 1 1/2 hours.

These scalloped potatoes are great with ham or smoked turkey. Enjoy!

Happy Easter and happy holidays from My Home Life to you!