Colored Deviled Eggs

I just think these are so cool for Easter Dinner! Thanks to Theresa over at Theresa's Mixed Nuts for posting them in her Eater Party Ideas post!

Colored Deviled Eggs

You can use your own Deviled Egg recipe if you want. Everyone likes theirs different.
If you don't have a one, here is mine.

6 Eggs
2 Tbsp. mayonnaise
2 tsp. green relish
1/2 tsp. onion powder
1/4 tsp dry mustard

Put eggs in pan and cover with cold water.  Bring to the boil.  Boil 10 minutes.  Remove from heat and place under running cold water.  Once cool. Peel and slice lengthwise.  Remove yolks and place in separate bowl.
Using a separate bowl for each color you want (I did three, pink, yellow and purple) add 1 cup of water, 1 tsp.  Apple Cider Vinegar and your food coloring to each bowl.  Stir to mix color throughout water. Add your egg white halves to each color and let sit about 10 minutes or until the color you want is achieved stirring around every now and then.  Remove and let dry on paper towels.

Meanwhile mash yolks with a fork and add relish, onion powder, mustard powder and mayonnaise.  Mix well and use teaspoons to fill egg halves.  Sprinkle with paprika if desired.
Refrigerate until ready to enjoy!

Lasagna Soup

I came across this recipe awhile ago over at A Farm Girls Dabbles and had been trying to find the time to make it ever since.  With all the all the other soups I am constantly making, this recipe sat on the back burner.  I finally made it last week and we loved it so much I made it again yesterday!

So here is the recipe adapted from A Farm Girls Dabbles.  All of her recipes look so great I'd like to find the time to try them all.

Lasagna Soup

2 tsp. olive oil
1-1/2 lbs. lean ground beef or hot italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes (I only had plain diced tomatoes)
2 bay leaves
6 c. low sodium beef broth
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Cheese Topping ( I did not use the cheese topping)

8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add ground beef or sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and beef broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. The pasta will absorb the broth as it sits, for this I just added more beef broth to reheat. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheese topping. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheese topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8

The leftovers froze well also.

Source: adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine