Easter seems early this year but hey, we’ll take it. My kids love Easter and so do I. It symbolizes the end of the cold season and the beginning of Spring. We decorate the entire house in Springtime decorations and start to talk about what we’re going to plant in our garden. We brought Paigely home on Easter 6 years ago. My Mom had a cake waiting for us and a fridge stocked with food and even though the only thing I could think was – will I ever be able to sit again – I still felt comforted. This year, my official due date is 3 days before Easter and although I fully expect to go earlier than that or be induced (famous last words) I want to be as prepared as possible. I have all the decorations out, the Easter baskets ready to go with the eggs ready for hiding and the fridge stocked. I want to make sure this Easter morning is extra special since my kids are about to have their worlds rocked. So how do I do this? Just like my Mom did 6 years ago…with food! If you’ve been following along with me this pregnancy you’ll know that I’ve been eating an obscene amount of dairy. I can’t get enough cream in any form: milk, cheese, sour, cottage, yogurt. A special shout-out to Hood for being there for me every step of the way. They are New England’s #1 Dairy company and happen to be practically in my backyard. They’ll be playing an integral part in our Easter morning breakfast this April, too. Check out these 3 adorable kid-friendly and EASY (read: E-A-S-Y) recipes using their products. I did a trial run just to make sure they were simple enough for either an A) Miserable 10 month pregnant chick or B) Brand new mom of 3!
BREAKFAST BANANA SPLITS
- 1 medium banana, sliced lengthwise
- ¼ cup Hood® Cottage Cheese plain or with Pineapple & Cherry
- 2 medium strawberries, diced
- 2 Tbsp. walnuts, chopped
Place banana halves cut side up on a small plate. Top with cottage cheese, strawberries and walnuts. Serve!
BREAKFAST GRILLED CHEESE
- 2 slices hearty whole grain or whole wheat bread
- 1 tsp. unsalted butter, softened
- ¼ cup Hood® Cottage Cheese
- 2 Tbsp. raspberry preserves (or your favorite preserves)
Preheat a waffle iron or panini press to medium-high. Butter one side of each bread slice. Lay bread slices buttered side down on a plate. Spread one slice of bread with cottage cheese and the other slice with raspberry preserves. Place the two slices together and transfer to heated waffle iron or panini press. Close waffle iron or panini press gently. Cook for 3-4 minutes, until golden brown. Remove and let cool slightly. Slice in half and place onto a small plate. Serve!
BROWN SUGAR FRUIT DIP
- 1 1/4 cups Hood® Sour Cream
- 3 Tbsp. dark brown sugar
- 1 tsp. vanilla extract
Combine Hood Sour Cream, brown sugar, and vanilla in a bowl. Whisk until smooth. Serve with fresh fruit. And don’t forget the creamer for the coffee. Check your local newspaper for a Hood coupon insert this Sunday!
Not pictured: Hood Whipped Cream, that I may or may not be straight shooting in my mouth in between taking pictures. Carry on!
This post was written in partnership with Hood, LLC.