What's Up - Your guide to what's happening in Fayetteville, AR this week!
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44 What's up! april 21 - 27, 2019 try these recipes Eggcellent ideas Easy and impressive for breakfast or brunch Easter Breakfast Casserole Ingredients • 1 pound bacon • 1/4 cup diced onion • 1/4 cup diced green bell pepper • 3 cups shredded Cheddar cheese • 8 eggs • 2 cups milk • 1 (16 ounce) package frozen hash brown potatoes, thawed Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. 2. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble. 3. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole. 4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set. Braided Easter Egg Bread Ingredients • 2 1/2 cups all-purpose flour, divided • 1/4 cup white sugar • 1 teaspoon salt • 1 (.25 ounce) package active dry yeast • 2/3 cup milk • 2 tablespoons butter • 2 eggs • 5 whole eggs, dyed if desired • 2 tablespoons butter, melted Directions 1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. 2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. 5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. 6. Bake in the preheated oven until golden brown, about 30 minutes. Bacon Cheddar Deviled Eggs Ingredients • 12 eggs • 1/2 cup mayonnaise • 4 slices bacon • 2 tablespoons finely shredded Cheddar cheese • 1 tablespoon mustard Directions 1. Use your leftover Easter eggs….Or: place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. 2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. 3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. Courtesy allrecipes.com