APRIL 16, 2025
HIT THE ROAD WITH BAKED MINI KNAPSACK TREATS TO MAKE THE MILES FLY BY BY DONNA ERICKSON
EASTER APPS MADE EASY FAMILY FEATURES If you’ll be hosting friends and family for Easter this year, creating the perfect spread doesn’t have to be hard. Make your gathering as simple as it is delicious by serving dishes that can be made ahead of time then easily put together on the big day.
In bowl of yolks, add 1/2 cup mayonnaise, mustard, pickle juice, bacon pieces, garlic powder, onion powder and salt and pepper, to taste. With fork or hand mixer, blend until smooth. Add more mayonnaise until mixture reaches desired smoothness.
Opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones.
Spoon or pipe mixture into egg whites. Garish with smoked paprika, if desired. Note: Deviled eggs can be made day before and kept covered in refrigerator until needed.
Place dab of pimento cheese mixture on tops for smaller appetizers. Notes: Pimento cheese mixture can be made in advance and kept in refrigerator up to 5 days before using. Recipe can be halved or doubled depending on needs.
Spinach Bites Recipe courtesy of “Cookin’ Savvy” Yield: 24 spinach bites 1
Whether you’re celebrating with your nearest and dearest or hosting a larger crowd, these Deviled Eggs, Pimento Cheese Bites and Spinach Bites recipes can be halved or doubled to fit your needs. Plus, they feature many ingredients you may already have on-hand, making them easy to prep ahead of time to avoid spending too much time in the kitchen while trying to host.
Pimento Cheese Bites
2
cups shredded cheddar cheese
8
ounces cream cheese, softened
1/2-3/4 cup mayonnaise
1
package (2 1/2 ounces) real bacon pieces
1
teaspoon garlic powder
2
teaspoons onion powder
smoked paprika, for garnish (optional) Slice each egg and place whites on plate and yolks in bowl.
teaspoon garlic powder
2
teaspoons onion powder pepper, to taste
1
package (2 1/2 ounces) real bacon pieces
package (2 sheets) frozen puff pastry
With hand mixer, blend cream cheese, mayonnaise, sour cream, pepper, to taste spinach, Parmesan cheese, packages frozen puff pastry mozzarella, bacon pieces, garlic shells powder, onion powder and salt and pepper, to taste.
With hand mixer, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, bacon pieces and salt and pepper, to taste, until smooth; set aside. Heat oven to 400 F. Thaw then bake pastry shells 15 minutes.
pepper, to taste
1
salt, to taste
boiled eggs
salt, to taste
package (2 1/2 ounces) real bacon pieces
salt, to taste
1/2 teaspoon onion powder
2
tablespoons dill pickle juice
1
jar (4 ounces) pimentos, drained
1/4 teaspoon garlic powder
Yield: 16 deviled eggs
2
cup thawed frozen spinach
1/2 cup mozzarella cheese
1/2 cup mayonnaise
Recipe courtesy of “Cookin’ Savvy”
tablespoons mustard
1
1/2 cup Parmesan cheese
1
2
1/2 cup sour cream
Yield: 12 shells and 12 tops
Deviled Eggs
8
1/2 cup mayonnaise
Recipe courtesy of “Cookin’ Savvy”
1 Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.
package (8 ounces) cream cheese, softened
Remove tops and set aside. Spoon pimento cheese mixture into each shell.
Heat oven to 400 F. Thaw and roll out puff pastry sheets. Cut each sheet into 12 squares. Place each puff pastry square into hole in muffin pan then spoon spinach mixture into each square and pinch corners together. Bake 15 minutes and serve warm. Notes: Spinach mixture can be made in advance and kept in refrigerator up to 5 days before using. Recipe can be halved or doubled depending on needs.
Whether you and your family are off for a day trip or traveling across the country, everyone looks forward to the first car snack when you hit the road. These mini meat-and-cheese melts gathered up in crescent-dough pockets are yummy, and they’re easy to make before you go. When you are ready to leave, pack the cooled “knapsacks” along with small plastic containers or bags filled with bitesized grape tomatoes, fresh fruit, and trail mix. For a new healthy treat, boil, drain and cool edamame (fresh soybeans). Freeze bottled water (pour some water out first to allow for expansion as it freezes) to keep food fresh and cool until picnic or snack time. We transport our treats in a plastic tote that we’ve used for years. The kids can draw symbols and write the names of your favorite destinations with paint pens around the outside. Here’s the kid-friendly knapsack recipe: Makes 6 servings • 1 package prepared crescent dough (in the dairy section of the grocery store) • 6 mini rounds of Gouda or Edam cheese, red wax removed • 6 mini slices of Canadian bacon or pepperoni • Mustard (optional) Let your child unroll the dough, pinch together the perforations, and cut it into 6 equal squares. An adult should slice each round of cheese in half. Place meat between the halves to look like a sandwich. Place a cheese-and-meat stack in the center of each dough square. Top with mustard if you wish, and draw up the four corners of the dough to form a sack. Pinch the dough together to close. Bake at 350 F on a cookie sheet for 15 minutes, or until golden brown. Let cool and refrigerate. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2025 Donna Erickson Distributed by King Features Synd.
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