Easter Weekend {Re-Cap}

 Our weekend consisted of matching outfits and eggs…pretty much sums it up.

Friday:  The girls had their Spring parties at school.  Their classes had egg hunts and then good food to follow!

Saturday: Hadleigh, Hayden, and I dyed some eggs and then dressed them all up.  We took advantage of Harper taking a nap and daddy going outside to cut the grass.  They wanted to dye most all of the eggs pink as you can see.

I dressed the girls in their matching Lolly Wolly Doodle dresses, so I had to get some pictures.  I’ve told Hadleigh that every time the three of them are dressed alike, that I need to take a picture.  So, she gets it.

Sunday:  The girls woke up and came downstairs to see what the Easter Bunny had brought them.

 They were pretty excited and immediately wanted to eat candy.  They had a few pieces and then we were off to get them all dressed in their matching Easter dresses (from Zulily.)  We met Daniel’s family for breakfast.  We were in and out of the restaurant in an hour (benefits of not going to church on Sunday).  

 After breakfast we came back home to start our Easter Egg Hunt.  The guys did a good job hiding all the eggs and the girls did awesome finding them!

  More candy was consumed while Daniel and his dad worked on our ½ bathroom (which is DONE by the way – update coming this week!)

We missed spending Easter with my family as they were in South Carolina, but we got to chat with them through FaceTime!

How was your Easter weekend?

Easy Zucchini Pie {Recipe}

What you will need:

2 zucchini; sliced

2 squash; sliced

½ of a medium onion; chopped

Handful of fresh mushrooms (optional)

2 eggs

2 cups of cheese (any kind, any mixture!)

Salt

Pepper

Basil

4 tablespoons Butter

1 can of crescent rolls

Preheat your oven to 350 degrees

Line a pie dish (or in my case a square dish) with your crescent rolls to make your crust. 

Set aside.

Slice your squash & zucchini

Chop your onion

Place into skillet with butter & seasoning (salt, pepper, basil)

Simmer until cooked

While the above is cooking, in a separate bowl add eggs & cheese. Mix well.

Drain vegetables (you do not want the excess juices into the pie)

Add vegetable mixture in with the eggs & cheese – continue to mix well.

Then pour into your dish on top of your crescent roll crust.

Place into the oven and bake for 40 minutes.

 

This is comfort food at its best! It works in the summer or the winter J Enjoy!!