Fresh Springtime Recipes Round Up

Spring has arrived and it's time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!

~Breakfast~

Crustless Spinach, Onion, & Sundried Tomato Quiche from Girl Gone Mom

Baked Blueberry French Toast from Kate's Recipe Box

Crunchy Easter Bird Nest Granola Bites from Faith, Hope, Love, and Luck Survived Despite a Whiskered Accomplice

German Egg Pancakes from Savory Moments

~Sides & Drinks~

Citrus Tarragon Asparagus Salad from Jolene's Recipe Journal

Perfect Deviled Eggs from Cheese Curd in Paradise

Roasted Asparagus and Tomatoes from Blogghetti

Lebanese Tabbouleh Salad from Girl Gone Mom

Strawberry Rhubarb Margaritas from Cheese Curd in Paradise

Roasted Asparagus w/ Parmesan from Books n' Cooks

~Main Dishes~

Fresh Rice Noodles w/ Mushrooms, Asparagus, & Peas from Palatable Pastime

Garlic Scape & Olive Oil Cheese Pizza from Savory Moments

Beer-Boiled Shrimp & Corn from Craft Cooking Mama

French Cream of Carrot Soup from Faith, Hope, Love, Luck Survive Despite a Whiskered Accomplice

Lemon Pepper Chicken Kabobs from Kate's Recipe Box

~Desserts~

Paleo Tahini Black and Blueberry Bundt Cake from Pies and Plots

Fresh Strawberry Pie from Palatable Pastime

Lemon Poppy Seed Loaf Cake from Books n' Cooks

Blueberry Lemon Pound Cake from Blogghetti

Mixed Berry Galette from Crafty Cooking Mama

Citrus Berry Shortcake from Jolene's Recipe Journal

Lemon Bars w/ Poppy Seed Shortbread from Pies and Plots

~Monthly Recipe Round-Up Bloggers~

Pies and Plots ~ Jolene's Recipe Journal ~ Savory Moments ~ Cheese Curd in Paradise ~ Faith, Hope, Love and Luck ~ Blogghetti ~ Girl Gone Mom ~ Palatable Pastime ~ Crafty Cooking Mama ~ Kate's Recipe Box ~ Books n' Cooks

Comments

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try. They were delicious, but of course, I knew I could make them at home. I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing. I beat them up with some salt and pepper. Next up, the tomato and spinach. I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture. When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so. Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple. Beat up some eggs with salt and pepper. Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears). Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy. The bacon stayed crisp and there's just the perfect amount of cheese. I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size. I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them. Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract. This post is sponsored in conjunction with #SummerDessertWeek ! I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like. I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons. They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli. You can pipe them full of whipped cream or buttercream. If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f

Jolene's Recipe Journal

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