This is a really great recipe I got from my friend Maureen!  We usually have it at Thanksgiving, but I was craving it, and seeing as it's made from carrots and all, I thought it would be perfect for Easter.   

Carrot Soup

Saute in soup pot:

• 6 TBS unsalted butter
• 1 large onion chopped
• 1/4 cup ginger root
• 3 cloves garlic, minced

Add and cook until soft:

• 7 c. chicken broth
• 1 c. white wine
• 1 1/2 lb. carrots

Add:

• 2 TBS lemon juice
• salt & pepper
• fresh chives
• pinch of curry

Blend all ingredients in a blender until smooth. Reheat and serve!

Owl Cookies

My nanny Melanie Taught us how to make these cute cookies when I was a kid.  I love passing this tradition on to my kids. 

1 c. brown sugar packed

3/4 c. butter softened

1 tsp. vanilla

1 egg

2 1/4 cups flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 oz. unsweetened baking chocolate, melted

1/2 tsp. baking soda

chocolate chips

cashews

In a large bowl, beat brown sugar and butter with a mixer until light and fluffy. Beat in vanilla and egg until blended. Beat in flour, baking powder, and salt until well blended. Place 1 c. of dough in small bowl and blend in melted chocolate and baking soda.

On plastic wrap, press half of light dough to form 10x4 in strip. Shape half of chocolate mixture into 10 in. roll. Mold sides of light dough around chocolate and wrap in plastic wrap. Repeat with remaining dough. Put in fridge for 1 hour.

Heat oven to 350. cut dough into 1/4 in. slices. Put two slices together and pinch corners to make the face. Stick on chocolate chips and cashew for eyes and beak. 

Bake 10 min. until edges are golden brown.  

Pumpkin Bars

4 eggs

1 - 2/3 c. sugar

1 c. oil

1 16oz. can pumpkin

2 c. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

Frosting

1 3oz. cream cheese, softened

1/2 c. butter softened

1 tsp. vanilla

2 c. powdered sugar

Beat eggs, sugar oil and pumpkin till fluffy. stir in dry ingredients. 

Bake on 15x10x1 baking pan at 350 degrees for 25 min. cool and frost.

Frosting: cream together cream cheese and butter.

 Add vanilla and sugar in small amounts, beat well. 

Mashed Potatoes

6 cups cubed redskin potatoes

3 heaping TBS horseradish

3/4 cup butter softened

1 1/2 tsp. salt, and to taste

1 1/2 cups shredded Gouda cheese. 

Boil potatoes until very soft - Drain.  

Add butter, salt and whip until butter melts. 

Whip in remaining ingredients. 

Serves about 6.