Natural Way To Dye Easter Eggs

16463_10153054611010630_3523948691453016265_nGraphic from www.YourHomeBasedMom.com

With so many processed foods we eat and the idea that nature can create so much more than we know this graphic from www.YourbasedMom.com is very cool. Create beautiful hues by dying your Easter eggs using natural ingredients. Boil each ingredient independently until it comes to a hard boil and then let it sit. It is important that you leave the ingredient in the water as it cools but you can remove contents to a bowl on counter to do this. When the water is room temperature strain contents. Add white distilled vinegar 1/2 cup to three cups water. Use water/vinegar/ingredient combination to dye eggs. Let eggs sit to retain a deeper color.

Save cabbage, onion, turmeric, and paprika and use as a soup starter. Add shredded chicken, potatoes, carrots and chicken bouillon to create a great dish. Amounts and quantities are based upon your likes. You might also water to add a little butter and salt and pepper.

Halloween, Thanksgiving & Fall Pumpkin Cheese Ball

prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)

package cream cheese, softened
1  (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mix­ture is firm enough to be shaped.

SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer sur­face with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

CUT florets from broccoli stalk, and re­serve for another use. Cut stalk to re­semble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,

Lamb Shanks with Couscous

Mideastern Lamb Shanks with Couscous

4   lamb shanks (about 4 Ib. total)
2   large (about 114 Ib. total) onions
2   tablespoons paprika
2   teaspoons dried thyme leaves
1   teaspoon pepper
1   can (28 oz.) tomatoes
1   cup dry red wine
1/3   cup calamata olives
1   package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt

Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.

Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.

Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.