We just got through Easter weekend, and boy, was it wonderful. Busy, but lovely.

Thursday and Good Friday were run, run, run. You know how it is. Get all your food menu items purchased and get ready for the Easter bunny’s arrival!

Saturday, my mother-in-law hosted an Easter lunch in her beautiful new kitchen. It was so nice for all of us to be together and enjoy the first holiday meal in her new kitchen! It was so spacious and decorated so sweet with little ducks and bunnies. She did such a sweet job.

Then, on Sunday, my momma hosted lunch, and our whole Liddick family came in the afternoon for a big Easter egg hunt and desserts/snacks for dinner. When I say big Easter hunt, I mean it. Each family member brings two to three bags of candy. Now, if you do the math on that with all my aunts and cousins, it adds up. But then you throw my brother into the mix, who brought two bags of candy and a large Sam’s Club box of animal cookies? ONE BAG had 270 pieces of candy. We could have spread candy out across all 200 acres on the farm and made a whole day of this Easter egg hunt.

My mom saw all the candy and said, “Are we hosting all of Lycoming County for an Easter egg hunt this year?”

There was so much candy, and twelve kids.

We adults decided to pick a few pieces up for ourselves because there was just so much. I helped myself to a bite-sized Snickers, a pack of Ritz cheese crackers, and possibly a bag of Cheetos. They were speaking to me. I couldn’t help it!

The kids had a ball even though it was cold and windy. It was just the best day celebrating our Lord and Savior. I just kept thanking him all day on Good Friday.

“Thank you, Lord. Thank you, Lord.”

Easter is such a special holiday, and I love that we get to celebrate his resurrection!

Hallelujah!

On Easter, my mother-in-law, Marlene McElroy Rook, gave us a bag of sugar. It was a small bag she wasn’t using, and I thought it was the perfect size for our camper this year. I mean, river season is practically here (gahhhh so excited!), so I might as well start stocking the camper, right?

I laid this bag of sugar on the counter Saturday night when I got home, to deal with it later. I have a tote that camper stuff goes in, then goes straight out to our camper. But it was Easter, and I had baskets to throw together and food to think about.

Let’s jump to the next morning after Easter service at church. The kids found the Easter bunny’s baskets and were looking through them to see all the goodies they got. Ty walked over to the counter to grab something and just started laughing.

“Mom. This is so stupid,” he said.

“What, honey? What’s stupid?” I replied.

He picks up the bag of sugar and points to the label.

“Did you know this is guaranteed sugar in this bag?”

I knew exactly what he thought he saw.

“Um. Ty. It says granulated sugar. Not guaranteed sugar.”

He double looked at the bag, and his head fell straight into his hands.

“Oh my gosh!” he said, as we all laughed.

Chris said, “Ty, do you really think they would put guaranteed sugar on a bag?”

“Well, I wondered!” Ty said.

Ahh, these are precious moments one shall never forget, and I get to share them with you! We now have guaranteed sugar in the McElroy house. It’s going to stick forever. I guarantee you, I’ll never forget! *enter my guaranteed cheesy smile here*

Ground Turkey and Rice Skillet

Ingredients:
• 1 tbsp extra virgin olive oil
• 1 lb. lean ground turkey
• 1 small sweet onion, diced
• 2 cloves garlic, minced
• 15 oz. can diced tomatoes, undrained
• 6 oz. fresh green beans, cut into 2-inch pieces (about 1½ cups)
• 11/2 cups uncooked short or long grain white rice
• 2 1/2 cups low sodium chicken broth
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 2 tsp Worcestershire sauce
• 2 tsp sugar

Directions

In a large nonstick skillet, heat the oil over medium-high. Add the turkey and onion; sauté breaking up the turkey into crumbles and cook until onions become soft and no pink remains with the turkey (about 10-15 minutes), stirring occasionally. Add in the garlic and cook until fragrant, about 1 minute.

Season with some salt and pepper, to taste. Drain off fat; return to heat.

Stir in all the other ingredients, including green beans.

Bring to boil, cover with lid, then reduce heat to medium-low, simmer for 20-22 minutes until rice is cooked and tender.

Remove from the heat, taste and adjust seasoning if necessary. Serve immediately and enjoy!

I served garlic bread and apples with it.