Let the Easter Egg Hunt Begin!
We have a delightful and delicious selection of Easter candy ready and waiting for gift-giving, craftily hidden for Easter Egg Hunts, or nestled in the bright grass of an Easter basket. Look for all your favourites – chocolate bunnies, marshmallow peeps, peanut butter eggs, chocolate hazelnut eggs, creme eggs, chocolate truffles and so much more!
Always a favourite with kids this smoothie is loaded with tropical fruit flavour.
Ingredients
3/4 cup DOLE® Pineapple Juice
1 carton (6 oz) strawberry yogurt
1 DOLE Banana(s), sliced
Directions
Combine pineapple juice, yogurt and banana in blender or food processor. Cover; blend until thick and smooth. Serve immediately.
A fun dessert the kids will love to help make and the adults will love to eat.
A great breakfast casserole with eggs, peppers, onions and Johnsonville Breakfast Sausage that is sure to be a family favorite. This crowd-pleasing favorite is great for your Easter Brunch buffet table and can be made ahead of time to make entertaining easy! (more…)
With the purchase of 2 or more of these brands you can enter to win the following prizes:
Enter to win online at www.bga.bm or bring you receipt to BGA, 1 Mill Creek
Contest Ends March 30th, 2013
Winners of the vacation must be prepared to travel on April 26, 2013
©/TM/® The Folger Coffee Company ®/TM/© The J. M. Smucker Company
Filled with Nutella and bananas these crepes are a quick and satisfying treat for breakfast or dessert and always a hit with the kids.
Makes 9 crepes
Prep time: 5 minutes
Resting time: 15 minutes
Cooking time: 25 minutes
You will need:
4 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup all purpose flour
Unsalted butter
1 cup + 2 tablespoons Nutella
2 large ripe bananas, thinly sliced
Directions:
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined; set batter aside to rest for 15 minutes. Whisk once more before cooking.
In a nonstick 10 inch pan, melt a small amount of butter over medium heat. When the butter foams, ladle in 1/4 cup of batter in the center of the pan. Immediately lift the pan from the heat and swirl it so the batter coats the bottom of the pan. Place the pan back on the burner and cook the crepe until the batter is just set and the underside is lightly browned, about 2 minutes. Using a spatula, flip the crepe over in the pan. Top with two tablespoons Nutella and a 1/4 thinly sliced banana. Cook until spread melts, about 1 minute. Fold in half or into quarters. If desired, drizzle with melted chocolate or Hersey’s chocolate syrup and top with a dollop of whipped cream or powdered sugar. Serve immediately.
