Easter Blessings: Faith, Family, Food!


Well, it was bound to happen.  There was no denying and no escaping it.  Sometime during this pregnancy, I was sure to get sick.  Funny, I was just marveling at how healthy this ride has been….just thinking to myself, “Wow….I feel good…despite the early mornings and long days I have been putting in.  This pregnancy gig isn’t so bad!”  And then….I woke up…SICK.  The culprit…no doubt my flights home from New Jersey last week.  There was some coughing and sniffling going on nearby and on a small regional jet, there was no escaping it!  Fortunately, I was able to come home and enjoy Easter weekend while the bug incubated.  Then I woke up yesterday and BAM!  Oh well….this too shall pass….but this time, without the soothing qualities of medication!  I know I’m not the first pregnant gal to come down with a bug…so I’m sure I’ll survive.  🙂 

Speaking of Easter, what a weekend it was!  Ryan and I were so thankful to have my parents in town to spend some time with us (which was mostly spent over meals!) and help us with projects around the house that we’re trying so desperately to complete before the baby arrives.  An example day….Saturday.  While Dad and Ryan spent hours upon hours tidying up the yard, fertilizing, and putting on a new storm door, Mom was busy with her sewing machine making Baby B a blanket to match her pack n play…which was chosen to match our living room (I know…I’m a little OCD!!) and I overhauled the inside of the refrigerator & cupboards.  It always amazes me how much we are able to get done with a little help….but how much is left on our list!  One day at a time….One day at a time.  (With 2 perfectionists living under one roof, we have to tell ourselves this over and over and over.)

Another fun perk to having Mom & Dad visit over Easter: THE EASTER BUNNY CAME TO VISIT!!  Yay!  LOL.  I can’t tell you the last time I had an Easter basket!  I assume…high school.  Thanks, Mom!  What a thoughtful, fun, cheerful basket!  A bunny and books for Baby B, some dark chocolates & Starbucks gift cards for Ryan & I….and of course, some Robin Eggs!  My Easter baskets were never complete without Robin Eggs.  Obviously.  😉

We really enjoyed that Easter morning surprise.  I guess that just proves…you are never too old for a visit from the Easter Bunny.

To end our weekend together and celebrate Easter the right way…I whipped up my first Easter Dinner…with some recipe help from Mom and Grandma, of course.  🙂  NOTHING says Easter like ham and cheesy potatoes!  Isn’t is funny that this delicious meal is something that we look forward to ALL year….but never make on any other night of the year?!  At our house…ham and cheesy potatoes are an Easter tradition…pulled out on Easter only.  (With the high salt and calorie content, I think that is a wise decision!  I have to save my calories for some of my creamy pastas!  LOL)

Mom’s Ham, Grandma Alice’s Cheesy Potato Casserole, and Garlic-Parmesan Asparagus.


All in all….a simple delicious meal that sent everyone back for seconds!

AND THEN….there was dessert.  You can’t have Easter without a sweet treat of a dessert!  With Mom & Dad is town, I thought I would treat them to a new award-winning recipe that I found on the Food Network.  “Grandmas Strawberry Rhubarb Pie.”  Need I say more?!

Before I share the recipe with you, I have to share a story…0ne that left me laughing out loud in shock and embarrassment.  As you can all see on this blog, I spend quite a bit of time photoing the food for each recipe that I share with you.  Some photos I take at an angle…some I take outside…some I edit and edit and edit….and some, I just stand on my tippy-toes and shoot from above.  Well, as I took the latter approach (on my tippy-toes from above) with this tasty pie, I suddenly looked down at the screen on my camera and noticed that the pie wasn’t the only thing that made it’s way into the picture…SO DID MY BELLY!  I immediately exclaimed, “Well!  I have never had THAT problem before!”  After I quit laughing, I thought…well…I will move this pie a little closer, bend my shoulders over a little bit more and try this again.  Umm…yea.  Baby B still made her way into the photo….and interestingly enough, she also adjusted her position…notice the bump isn’t so lop-sided in photo #2.  What a little nugget!


I’m pretty sure my little nugget put on a few more ounces after Easter dinner and a hefty slice of pie! 



Cook Time:  1 hr 5 min

Level:  Intermediate

Serves:  1 pie


  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water


  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Large granule sugar

Crust Preparation:


Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.  Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.  Toss the additional flour over the ball of dough and chill if possible.  Divide the dough into 2 disks.  Roll out 1 piece of dough to make a bottom crust.  Place into a pie dish.  Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:


Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. 

Dot the top of the filling with the butter.  Brush edges of pie crust with egg white wash.  Roll out the other piece of dough and place over filling.  Crimp to seal edges.  Brush with egg white wash and garnish with large granule sugar.  Collar with foil and bake at 425 degrees F for 15 minutes. 

Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.  Higher altitude will take 450 degrees F and 400 degrees F respectively.  Also, you can use a pie bird for extra decor.  Let cool before serving.

SHORTCUT SUGGESTION:  I opted to use pre-made dough for the crust.  If your grocer carries the brand “Pappies”, give it a try!  It is easy to use (just thaw and roll it out) and it is delicious!  You can’t go wrong and you will save yourself a lot of time!  WIN WIN!

Serve your pie with vanilla ice cream (Breyers Vanilla Bean, anyone?!), a strawberry on the side, and a sprinkle of cinnamon!

Indulge.  In Life.  In Love.  In Food.

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