The Easter bunny is hopping on over this weekend and to celebrate this special family holiday, I’d like to share with you a delicious Easter Sunday Brunch from my friends at Making Life Better!
Start the day off with some scrumptious Huevos Revueltos and Guava Almond Tamales that will make your family’s mouth water. These dishes will surely fill their tummies and get the kids ready for an exciting Easter egg hunt.
After the fun-filled search, your children will love to cool down and rehydrate with some tasty Dulce de Leche Tea Pops. YUM!
2 Tbsp. Country Crock® Spread
1 cup chopped vegetables, (tomatoes, onion and/or jalapeno peppers)
4 eggs, slightly beaten
Chopped fresh cilantro
1/4 cup crumbled queso fresco cheese
1. Melt Country Crock® Spread in large nonstick skillet over medium heat and cook vegetables, stirring occasionally, 4 minutes or until tender. Stir in eggs.
2. Season, if desired, with salt and black pepper. Cook, stirring frequently, 2 minutes or until eggs are done.
3. Sprinkle with cilantro and cheese.
Cost per recipe*: $2.55 Cost per serving*: $.63 *Based on average retail prices at national supermarkets.
Guava Almond Tamales
30 corn husks
1/2 cup slivered almonds, toasted
8 ounces guava pasta
1/2 cup water
3/4 cup sugar, divided
2 tsp. ground cinnamon
1/2 cup PLUS 2 Tbsp. Country Crock® Spread
3 cups masa harina for tamales
1/2 tsp. baking powder
1/2 cup milk, slightly more or less
1. Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
2. Toast almonds in 2-quart saucepan over medium heat until golden brown, about 3 minutes; remove. Stir in guava paste, water, 1/4 cup sugar and cinnamon and cook over medium heat, stirring frequently, until completely melted, about 10 minutes.
Stir in toasted almonds.
3. Beat Country Crock® Spread on medium speed with paddle attachment until fluffy. Beat in remaining 1/2 cup sugar until sugar is incorporated. Slowly beat in masa harina, then baking powder until mixture looks like a course crumble.
4. Slowly add milk until dough is dense and moist. Beat in melted guava mixture and beat until combined, adding more milk, if needed, until spreadable consistency.
5. Spread 1/4 cup masa dough onto each husk. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.
6. Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales.
Cool tamales 3 minutes before serving.
Dulce de Leche Tea Pops
1/2 cup boiling water
4 Lipton® Vanilla Caramel Truffle Pyramid Tea Bags
1/2 cup sugar
1 1/2 cups half and half
1. Pour boiling water over Tea Bags; brew 5 minutes. Remove Tea Bags and squeeze. Stir in sugar until dissolved. Add half and half; let cool.
2. Evenly pour into 8 (4-oz.) paper cups or ice pop molds. Freeze until almost firm, about 1 hour. Insert wooden ice pop sticks into centers; freeze until firm.
To serve, press firmly on bottom of paper cup to remove.
Disclosure: No monetary compensation was provided for this post. All opinions are my own.