Are you looking for a method to transform a simple basket into a sweet Easter basket? Check out how we made this homemade Easter basket with felt flowers.
It’s springtime outside! For Better Homes and Gardens, we made this adorable DIY Easter Basket with felt flowers. This one-of-a-kind spring basket was made with only a few craft supplies, like felt sheets and a hot glue gun.
You can make this gorgeous flower-adorned basket in less than an hour if you choose your felt colors, prepare your scissors and glue gun, and choose your felt colors. Making blooms that are reminiscent of ranunculus, dahlias, and even a small cabbage rose, is a lot of fun.
However, be careful because creating these felt flowers will make you want to keep making them. They really only take a short amount of time and are so beautiful. You won’t want to put them anywhere else! Head on over to BHG.com for the full instructional exercise.
Think our daughters will adore their brand-new Easter baskets this year!
This dish is perfect for dinner following an Easter Egg hunt because the chicken finishes cooking in the sauce so quickly.
Everyone benefits when everything cooks together. This is the simplest and most comforting meal because the chicken will finish cooking in the sauce. It’s exactly what you’d want for dinner on a weeknight!
Have you already made this? Please share your thoughts in the section below!
11/2lb. boneless skinless chicken breasts
Freshly ground black pepper
2tbsp. extra-virgin olive oil, divided
1 small shallot, diced
8oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2tsp. fresh thyme leaves
1tsp. dried oregano
1c. low-sodium chicken broth
11/4c. half and half
Pinch crushed red pepper flakes
1 (17-oz.) package gnocchi
3/4c. shredded mozzarella
1/2c. freshly grated Parmesan
3c. packed baby spinach
Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
Add cheeses and stir until melted, then add spinach and stir until wilted.
Slice chicken and return to skillet. Season with more salt and pepper to taste.
With our assortment of holiday cards inspired by spring, wish them a happy Easter. Your handwritten note takes center stage because the interior is empty.
Decorating a party is one of the best aspects. It’s simple to kick off a celebration with the right accessories. Tissue paper pom-poms in a variety of vibrant colors are a common party decoration. Huge technicolor poufs or tiny poms in bright colors can astonish and delight guests. A baby shower, birthday party, or New Year’s Eve celebration will all benefit greatly from the homemade decorations.
Follow these easy steps to make your own pom-poms out of tissue paper. In addition, if you are in a pinch and need a lot, it is less expensive and very simple to make several from a basic pack of tissue paper. You can change the color schemes to suit any holiday or special occasion with this adaptable hack. String them on a garland or dangle a group from the ceiling for large party displays. or gather them in pretty containers to display as a centerpiece or use small ones as gift toppers.
What You’ll Need
Equipment / Tools
1 Wire cutters
1 Tissue paper
1. Stack and Fold Tissue Paper
To make a single pom-pom, you’ll need about 8-12 sheets of tissue paper. You can use tissue paper in one color, or mix and match for a unique multicolor look. Stack the sheets, then accordion-fold the full stack into about 2-inch pleats. Be careful not to rip the tissue paper. Press down to crease the folds.
2. Trim Edges of Tissue Paper
Get creative for this step. For a scalloped edge, you can use scissors to round both ends of the tissue paper stack. If you’d like more of a spiky look, cut triangle points at the end of the tissue paper.
Editor’s Tip: If you prefer a small pom-pom, trim the ends of the tissue paper until they mimic the size you desire.
3. Attach Wire to Center
Take a long piece of wire and create a loop around the middle of the tissue paper stack. Twist the ends of the wires to secure the pieces of paper. Use a thin crafts wire for this step; thick wire may be too heavy and tear the paper. With the excess wire, fashion a hanging loop.
4. Open the Pom-Pom
Lastly, fan out the paper to create a full and fluffy tissue paper pom-pom. Start by very gently pulling on each sheet to form the thick sphere shape. Ruffle and reposition the sheets carefully until you get an arrangement you like. To hang the pom-pom, attach a string or ribbon to the wire loop. To create a garland, string multiple pom-poms onto a long piece of string or wire for the perfect party decor.
Natural Easter egg dyes in gorgeously muted hues can be made with the help of these recipes made with common household ingredients.
It’s not hard to make Easter eggs with natural dyes! Using our straightforward recipes that make use of common ingredients like spices, fruits, and vegetables, we will demonstrate how to naturally color eggs. We have creative suggestions for using natural Easter egg dye to make a rainbow of colored eggs.
Once you know how to dye eggs naturally, you can try out new color combinations. Recipes for egg dye are a clever way to make use of spices or leftover food that are past their best before dates. To make a batch for your Easter decor or egg hunt, simply follow our straightforward directions.
How To Make Natural Easter Egg Dye
What You Need
Natural Easter egg dye recipe, below
Hard-boiled eggs in shells
Large wide-mouth jar
When dyeing Easter eggs naturally, the shade may vary from ingredient to ingredient, but you can generally expect the following colors. You should be able to fit two to six eggs per jar, depending on size. Soak your eggs in the refrigerator longer to increase the intensity of the colors; we recommend soaking them overnight.
Bluish-Gray: Mix 1 cup frozen mashed blueberries with 1 cup water, bring to room temperature, and let sit until the water is colored. Strain blueberries before adding hard-boiled eggs.
Blue: Yes, red cabbage-dyed Easter eggs turn out blue! Cut a head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Peel the skin from 6 yellow apples.
Simmer in 1½ cups water for 20 minutes; strain.
Add 2 teaspoons of white vinegar.
Simmer 4 ounces chopped fennel tops in 1½ cups of water for 20 minutes; strain.
Add 2 teaspoons of white vinegar.
Orange: The longer you soak these onion-dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Faint Red-Orange: Stir 2 tablespoons paprika into 1 cup boiling water; add 2 teaspoons of white vinegar.
Rich yellow: Simmer 4 oz. chopped carrot tops in 1½ cups water for 15 minutes; strain. Add 2 teaspoons of white vinegar.
Mustard-yellow: Stir 2 tablespoons turmeric into 1 cup boiling water; add 2 teaspoons white vinegar.
Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
Pale yellow: Chop 4 ounces goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 teaspoons of white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1½ cups water for 20 minutes; strain. Add 2 teaspoons of vinegar.
Brown-Gold: Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes; strain. Add 2 teaspoons of white vinegar.
Brown: Add 1 tablespoon vinegar to 1 cup of strong coffee.
Faint pink: Chop 4 ounces amaranth flowers and simmer in 2 cups water; strain. Add 2 teaspoons of white vinegar. Simmer the skins from 6 avocados in 1½ cup water for 20 minutes; strain. Add 2 teaspoon white vinegar.
Medium pink: Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
Dark pink: These beet-dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar and let cool to room temperature; remove beets.
Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.
Teal: Soak eggs in blue made from red cabbage and then soak eggs in yellow made with turmeric.
Worried about the flavor of the finished natural Easter eggs? According to our Test Kitchen, unless the eggshells are cracked, they shouldn’t absorb the flavors of the natural dyes. Keep the eggs in the refrigerator for up to a week until you’re ready to display. Get our favorite ideas for decorating with dyed Easter eggs!
Despite its name, Pizza Rustica is an Italian Easter pie that does not resemble pizza. It’s more like a quiche than anything else, but it’s filled with more cheese and meat. Eggs, cheese, meats, and spinach are all added to the enriched pie crust on Good Friday to mark the end of Lent. The filling can be made up of any kind of cured meat or even cooked vegetables. Additionally, it makes an excellent starter for Easter brunch.
To make our basic pie crust strong enough to hold the filling together, we added eggs. Additionally, this makes it flakier and richer. Bonus: It rolls out beautifully and is simple to use. Simply removing the sides of a springform pan makes it much simpler to slice and serve. Because it’s a tall dish, you’ll need a deep pan.
It’s called pizza rustica. So, does that mean it’s a rustic?
No and yes. First, the dish’s history. It is said that pizza rustica was first served in the Italian countryside around Naples in the 17th century. In that sense, it is a dish that is “rustic.” However, Team Delish would not describe it as rustic; rather, we believe it to be somewhat opulent.
Can I make it ahead?
We do not recommend putting it together and storing it in the refrigerator; Cooking it first is much better. The cooked and cooled pizza rustica can be stored for up to a month in the freezer or refrigerator when tightly wrapped in plastic. It’s best to freeze or put it in the fridge. Bake as directed in the recipe after it has been frozen and chilled for 24 hours.
Have you tried this recipe before? If so, GREAT! Give it a rating below and tell us what you think.
FOR THE CRUST
4 c. all-purpose flour
1 tsp. kosher salt
1 c. (2 sticks) butter, cold and cut into cubes
3 large eggs, beaten
6 tbsp. ice water
FOR THE FILLING
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
3 c. baby spinach
8 large eggs
1 (16-oz.) container ricotta
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
4 oz. salami, chopped
Freshly ground black pepper
Egg wash, for brushing
Make dough: In a large bowl, whisk together flour and salt. Add butter and cut into flour with a pastry cutter or your hands until pea-size and some slightly larger pieces form. Add eggs and knead with your hands to combine, then add cold water 1 tablespoon at a time until dough comes together. Cut off ⅓ of the dough. Form both pieces of dough into discs and wrap in plastic wrap. Refrigerate until well chilled, at least 1 hour.
Meanwhile make filling: In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes more. Remove from heat and let cool. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, salami, and cooled sausage mixture. Season with salt and pepper.
Preheat oven to 375° and grease an 8″ springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a 16″ circle. Transfer to prepared pan, guiding dough upward and letting excess hang over the sides. Roll smaller piece of dough into a 12″ circle. Pour filling over bottom crust, then top with smaller crust. Trim overhang to 1″ then pinch crusts together and crimp.
Cut slits in pie crust for steam to escape. Brush top with egg wash and bake until golden, 1 hour and 15 minutes. Let cool 15 minutes, then remove springform ring to serve.
Nutrition (per serving): 773 calories, 30 g protein, 42 g carbohydrates, 2 g fiber, 1 g sugar, 53 g fat, 26 g saturated fat, 1165 mg sodium