Happy Easter

Happy Easter Everyone

Hoppy Easter!

<----- This says it's an albino! Looks like a rabbit to me!

lol Yes, an albino rabbit! Happy Easter! Mine isn't until next Sunday though.

I'm Eastern Orthodox

Happy Easter!

what are you fixing for dinner? Ham? Lamb? olther?

We're in the other category... going way outside the box this year... Just the 2 of us. Making a 'breakfast casserole'... bread, sausage, eggs, cheese, milk.... yes, that's our dinner, and I'll make a Waldrof Salad to go with.... I get so overwhelmed with leftover ham...

can we safe spiffed up breakfast for supper? Yep, for us, it's whatever turns your dial LOL

We're hitting the road yet again, so I'm taking a ham, homemade pierogis (with and without onions because my sister is a big baby), butter and onions to go with them, and a white texas sheet cake. Other than that, I'll venture to say that my sister will bring olives.

My brother and I were invited to my friend Sofia's house next week,but you never know with her,she's such a flake .If that fall's through then we'll just order in

Lori wrote:We're hitting the road yet again, so I'm taking a ham, homemade pierogis (with and without onions because my sister is a big baby), butter and onions to go with them, and a white texas sheet cake. Other than that, I'll venture to say that my sister will bring olives.

I wish you could try my aunt's pierogies.My fathe's family lived in Russia for several yrs way back when,they deepfry their pierogies in oil and they puff up like bread and they make several fillings,one cheese,one ground beef and one potato with black or red pepper.The potato is our favorite.They call it Piroshki.Yummmm! She also makes a mean borscht!

Happy Easter!!

Lori - what is a white texas sheet cake?

Everyones food for Easter sounds delicious!

I'll post the link for you, trax. I've made this once already, and it was so good (and easy) I'm making it again. It travels great, because the glaze on top hardens up nice. If you try the recipe...I wouldn't let t he cake cool for 20 minutes before pouring on the glaze. Time it so it gets poured on when the cake is still quite warm because the glaze may be hard to spread quickly enough. Also, I used sliced almonds in the icing, not walnuts, since the cake is flavored with almonds anyhow.

http://allrecipes.com/recipe/white-texas-sheet-cake-2/

Hm,this looks interesting Lori! If I make it I would just leave out the nuts altogether though