potato salad
egg salad
tuna salad with noddles
deviled eggs
veg. tray
fruit tray
bunny cake
cupcakes make into easter baskets

my favorite
small shell pasta cooked according to box
mayo
salt & pepper
1 cup frozen peas defrosted
1 pckg imitation crab meat
1 tom. seeded and chopped up
Mix everything together and put in frig. and then serve
mmmmmmm For a nice look I would put some green onion or red onions cut very small are nice also
References :

Make deviled eggs out of the children’s died eggs.
References :

There are standard egg cold dishes since it’s easter,egg salad sandwiches, deviled eggs. You could use cookie cutters to cut sandwiches into easter shapes. There are jello molds shaped like eggs for children. You could always have a spring salad. Good Luck and have fun.
References :

Make a cucumber salad. I always use the seedless ones. Peel and slice them super thin. Mix with sour cream until coated add fresh dill and salt and pepper. If you don’t have fresh dill dill weed or even celery seed works. It will be the hit of dinner.
References :

I like Ambrosia served with holiday dinners. It is mandarin oranges, pineapple, cherries, sour cream, marshmallows, and coconut all mixed together in a creamy fruit salad. It’s my absolute favorite!
References :

CREAMY CUCUMBER SALAD WITH DILL

3 med. cucumbers, sliced
1 med. sweet onion, thinly sliced
1 tbsp. sugar
1 c. sour cream
1/2 c. white wine vinegar
5 tbsp. fresh dill, chopped
1/2 tsp. salt
Dash pepper

In a bowl make alternating layers of cucumbers and sliced onion, sprinkling with chopped dill. Combine sour cream, sugar, white wine vinegar, salt and pepper. Pour over cucumbers. Let chill at least 4 hours.

Deviled eggs, I like to put capers on top.

"Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!"

INGREDIENTS
6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
DIRECTIONS
Place eggs in a medium 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, cool, peel and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving

KILLER QUICHE

CRUST:

1 1/4 c. enriched flour
1/2 tbsp. salt
1/3 c. butter flavored Crisco
3-4 tbsp. cold water
8 inch deep dish Cornell casserole dish or 9 inch regular pie tin (recommended deep glass dish)

FILLING:

1/2 lb. Bob Evans pork sausage
1 sm. med. onion
1 1/2 c. half and half
3 eggs
1 c. shredded colby cheese
1/4 tsp. thyme
1/4 tsp. Lawry’s seasoned salt
1/4 tsp. salt
3-4 DROPS Tabasco sauce

CRUST: Preheat oven to 450 degrees. Combine 1 1/4 cups flour and 1/2 tablespoons salt in mixing bowl, dry mix. Add 1/3 cup butter flavored Crisco and fold in very easily with pastry fork (regular fork tines are too close together) or similar instrument until you have a bunch of pea-sized dough balls with no shortening clumps. Add water, 1 tablespoons to mix and stir gently with a fork until moistened. Push to side and add 1 more tablespoon of water, stir gently to moisten and push to side with other. Continue this until 3-4 tablespoons water are used, mixing very gently, until entire mixture is moistened. Do not stir too hard or too long as this will make dough tough.
Form (push) dough into ball in center of bowl. On a flat surface, place pastry cloth, or lightly floured clean area (to prevent sticking). Lightly coat rolling pin with flour and roll dough to a thin sheet, starting at the center and rolling toward edges. (Finished product should be about 1/8 inch thick) when done, start at edge of dough sheet with rolling pin and wrap dough sheet around rolling pin lightly, picking up entire sheet. Carefully unroll dough sheet over pie tin tucking corners in carefully, as not to rip the dough. Trim excess dough with sharp knife or scissors. If using 9 inch shallow pie tin, leave enough excess to make (or pinch) scallops across (around) crust edge. Bake in preheated oven to 450 degrees for 10 minutes. Remove and let cool on rack.

While crust is cooling, brown sausage and onions in medium fry pan (I found with Bob Evans brand, there’s no grease to drain). Shred cheese, if not pre-shredded. After meat is browned, in another mixing bowl. Combine 3 eggs, 1 1/2 cups half and half, 1/4 teaspoon thyme, 1/4 teaspoon salt, 1/4 tsp. Lawry’s seasoned salt, 3-4 drops of Tabasco sauce, and whip with an egg whisk gently until well blended, being careful not to raise a foam.

In cooled pie crust, sprinkle 1/2 cup shredded cheddar cheese over bottom of crust. Spoon on the browned meat and onions, being careful not to fill more than 3/4 full. Pour on egg and cream mixture. Sprinkle top with shredded cheddar, and place at 375 degrees for 35-40 minutes. When done, you can insert a knife off center and it’ll come out clean. Remove when done and let stand 10 minutes before serving.

Strawberry Spinach Salad

This elegant and beautiful recipe is very delicious. You can use the dressing for other green salads too.
INGREDIENTS:
1/3 cup oil
2 Tbsp. honey
dash cinnamon
3 Tbsp. lemon juice
1 tsp. dijon mustard
1/8 tsp. salt
10 cups baby spinach leaves
2 cups sliced strawberries
PREPARATION:
In small clean jar with tight-fitting lid, combine oil, honey, cinnamon, lemon juice, mustard, and salt and shake well. Refrigerate until serving time.
Combine spinach and strawberries and toss gently.

Just before serving, drizzle with dressing and toss gently to coat. Serves 12
References :

peas salad
References :

1. Ham served at room temp with a selction of mustards

2. Steam asparagus til tender then refrigerate- toss in vinaigrette right before serving

3. Deviled eggs

3. Pistachio ambrosia1 (12 ounce) carton Cool Whip
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (16 ounce) can crushed pineapple, undrained
1 1/2 cups miniature marshmallows
1/2 cup nuts, topping or finely chopped pecans

In a large bowl combine cool whip and pudding mix.
Blend well.
Add pineapple, marshmallows and nuts, again blending well.
Chill 2 hours.
References :

Ok, I think I got it…Have you considered Green Bean Salad? Quick easy, healthy and may I add delish (delicious)
I was going to suggest carrot salad, but some people are not fans of carrots…they just cant see the benefits…
Maybe something sweet like Corn Pudding – it is a sweet surprise and cold just like you want….and easy to make just like I like
I included a web page for the salad
References :
http://southernfood.about.com/od/vegetablesalads/r/blbb411.htm

Have you thought of doing banana pudding? It’s simple and quick and you don’t need a lot of things to make it.
References :

EGGPLANTS PUREE :
Grill the whole eggplant on the barbecue until you can peel the skin easily.
In a pot, smash them with olive oil and some whole peeled tomatoes, salt, pepper.
You can also add crushed garlic.
Eat it warm or very cold

EGGS MIMOSA :
6 hard boiled eggs
parsley
mayo
black olives
salt & pepper

Cut the hard boiled in half, take carefully the yokes off and
put them (except 2) in a bowl where you add the shredded parsley, salt, pepper &
a little of mayo.
Feel the egg whites with the mixture. Smash the other 2 yokes a little and
sprinkle the yokes on top of the eggs.
Décorate with a slice of black olive

RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper

Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an apetizer

RICE SALAD :
choped black olives
diced bell pepper (small pieces)
diced tomatoes (small pieces)
diced cucumber (small pieces)
can of tuna
some caned corn (optional)
some laituce (optional)

Vinaigrette :
red wine vinegar
peanut or sunflower oil
dijon mustard
salt & pepper
All mixed together

Serve very cold, it’s delicious

I hope I helped
References :

kraftfoods.com or myfreerecipes.com
References :

i like seafood salad using those fake seafood sticks.
References :

This is soooo pretty toooo!

Fruit Pizza
Ingredients
1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained
1/2 cup apricot preserves
1 tablespoon water

Instructions
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Makes 8 to 10 servings
References :

try poached salmon served cold with a yogurt lemon dill sauce – you can poach a side of salmon the day before and keep refrigerated until time to serve. it presents well with greens, capers and/or wedges of lemon as a garnish.
References :