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Showing posts with label easter eggs 2013. Show all posts
Showing posts with label easter eggs 2013. Show all posts

Friday 29 March 2013

Easter Egg Hunt 2013 Wallpapers, Egg Hunt Wallpapers

Easter has a very cute and unique association with egg and bunny. Around the world people play Easter egg hunt competition and enjoy this day.Check out some of the best collection of pictures on Easter Egg hunts which is very popular among the peoples who celebrate Easter with all fun and spirituality.

Easter Egg Hunt Picture #1

Easter Egg Hunt Picture #2

Easter Egg Hunt Wallpapers  #3

Easter Egg Hunt Picture #4

Easter Egg Hunt Picture #5

Easter Egg Hunt Iamges #6

Easter Egg Hunt for Kids #7

Easter Egg Hunt for Kids #8

Easter Egg Hunt for Kids #9

Easter Egg Hunt pictures #10

Easter Egg Hunt #11





  

Thursday 28 March 2013

Top 10 Easter Recipes


Celebrate this Easter  2013 with top 10  healthy, fun making and delicious recipes which are easy to prepare and has nutritional value

1. Straberry Salad with Poppy Seed Dressing Recipe


This recipe is Quick and Diabetic Friendly
Prep/Total Time: 30 min.
Yield: 10 Servings

Ingredients
1/4 cup sugar 
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced 
2 cups halved fresh strawberries 
CREAMY POPPY SEED DRESSING:
1/4 cup mayonnaise 
2 tablespoons sugar 
1 tablespoon sour cream
1 tablespoon milk 
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

Directions

In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.

Nutritional Facts 
3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.