This week I am planning my menu and shopping list for two wonderful events—Easter Sunday and our son’s 16th birthday! These two events are of great celebration and both require some very special dishes. While these are neither low-fat nor low-carb, they are tried and true recipes that our family loves for special occasions. My son requests Chicken Cordon Blue Casserole for his birthday each year.
 

Chicken Cordon Bleu Casserole

6 boneless skinless chicken breasts (cut into bite sized pieces)
2 cups saltine cracker crumbs
4 eggs, beaten
¼ pound ham, cubed (I have used slices also)
¼ pound Swiss cheese, sliced

Sauce:
1 can cream of chicken soup
1/2 cup sour cream

Preheat oven to 375 degrees. Lightly grease or spray a 13x9-inch casserole dish.

Place the beaten eggs in a large bowl. Spread the cracker crumbs out on waxed paper or a cookie sheet. Dip the chicken breast pieces into the eggs and then roll them in the crumbs.

In a large skillet, melt 2 tablespoons shortening or oil. Brown the chicken pieces in this fat. (You don’t need to cook the chicken, just brown it.) Drain the chicken and place in the bottom of the prepared casserole dish. Top the chicken pieces with ham and then with the cheese slices.

In a medium sauce pan, mix 1 can cream of chicken soup and ½ cup of sour cream. Stir to blend and heat on low for 5 minutes. (Add a little milk if it seems to be too thick for a sauce.) Pour this hot sauce over the chicken/ham/cheese in the casserole. Bake for 40-45 minutes. Watch closely at the end of baking for browning on top.

This is very easily doubled, which I do most of the time. It makes a wonderful dish for company and scrumptious leftovers.

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One of my husband’s favorite treats is Breakfast Bars. Although they would be nice for a brunch, we usually use them as a dessert. But most assuredly, whenever you choose to serve them they will be well received!

Breakfast Bars

2 8-oz. tubes crescent rolls (don’t use Low Fat)
2 8-oz. packages cream cheese ("Light" works OK), softened
1-¼ cups sugar, divided
1 teaspoon vanilla extract
½ cup butter, melted (not margarine)
1 teaspoon cinnamon

Preheat oven to 350 degrees. In an ungreased 13x9-inch pan, place one can of unrolled crescent roll. Don’t press down or press down seams. In a medium bowl, mix the softened cream cheese, 1 cup sugar and the vanilla until smooth. Spread this over the top of the rolls in pan. Place the second can of rolls on top. Don’t press down. Pour melted butter on top of this and top with the remaining ¼ cup of sugar and sprinkle with the cinnamon. Bake for approximately 30 minutes. Don’t over-bake! Don’t be tempted to try and make the rolls look neat and straight. They will bake just fine and taste delectable! Cool before serving. Cut into squares or cut diagonally to create triangles.

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One quick and easy Easter tradition we have is to make Bird Nests! This is really a candy, but our Easter dinner would not be complete without them. They are so cute and easy to make. Children love to add the little jelly bean ‘eggs’ to the nest.

Bird Nest Candy

1 12-oz. package chocolate chips (or butterscotch chips)
½ cup peanut butter
1 bag (4 or 6 oz.) chow mein noodles
Jelly beans or malted milk "eggs" (I like the “mini bird eggs,” as they are speckled)

Have waxed paper spread on your table or counter top.

Melt the chocolate chips and peanut butter in the microwave or on the stovetop. Immediately add the chow mein noodles and stir. (I use a
long-handled wooden spoon.) Keep stirring and stirring to completely coat the chow mein noodles. Scoop out a heaping spoonful of the chocolate coated noodles onto the waxed paper; gently press down in the middle to create a well for the center of the nest. Quickly place 3 or 4 jelly beans into this well. As the chocolate cools and hardens it will hold the eggs in place.

That’s it! Allow them to cool and they're ready to eat. They look so pretty on a serving platter.