(4/2020) April is a month of transformation and excitement. Even though this happens every year, somehow the cold barrenness of winter drives it from our minds. Dormant trees are finally showing green emergent sprouts. Birds are beginning to sing their greeting to the sun. Each year, spring feels new again and exciting – at least for me. And this newness, more so than New Year’s, inspires me to make changes and start new again.

We all have areas in our lives that are just not that obvious that they need to be cleaned and spruced up. But I challenge you, and myself, to use spring as an opportunity to not just clean your house but also to clean your life. Maybe parts of your life need to be rearranged. How about moving TV time and adding in a phone call? Or maybe moving bedtime later 10 minutes to give yourself time to try and learn something new for 10 minutes?

This spring let nature inspire you with its transformation. Not everything needs to be transformed in our lives, but there are always bits and pieces that do need a new approach. Activity isn’t always good, but good activity can be meaningful. Birds do not build nests just for something to do. Bees do not buzz just because it sounds good. Each of nature’s activities in spring are full of meaning and vitality. Make your activities meaningful and good. Enjoy spring. Enjoy the burst of a new, clean world.

Cinnamon Sugar Applesauce Muffins

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup applesauce
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon

Ingredients for Topping:

• 1/2 cup melted butter
• 1/2 cup sugar
• 1 tablespoon cinnamon

Directions: Cream together the butter and sugar until smooth. Add the eggs, vanilla and applesauce to the butter mixture and combine well. Mix the flour, salt and cinnamon together in a separate bowl and add slowly to the butter mixture Scoop into a greased mini muffin tin and back at 350 degrees for 15 minutes After the muffins have cooled, dip in the butter then the sugar mixed with cinnamon to coat well.

Baked Egg Boats

Ingredients:

• 2 small baguettes
• 6 eggs
• 1/4 cup half and half or whole cream
• 1/2 cup ham cut into cubed
• 1/2 cup grated cheese
• 2 tablespoons chopped chives or green onions

Directions: Preheat oven to 350. Cut a V shape into each baguette and hollow out - leaving about 1/2 inch border of bread. In medium bowl, scramble eggs. Add cream, ham, cheese, salt and pepper.

Spoon into boats - making sure each egg boat gets equal parts ham and cheese.

Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned. Cool for 5 minutes - slice and eat!

Easy Asparagus Casserole

Ingredients:

• 2 pounds asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup mayonnaise
• 6 ounces sharp cheddar cheese, grated
• 1/2 onion, diced
• 2 tablespoons flour
• 2 cloves garlic, minced
• 1 cup milk
• salt and pepper
• 15 Ritz crackers or similar, crushed

Directions: Place the asparagus, mayo, and cheese together in a large bowl. In a skillet over medium heat, add the onion with a drizzle of oil. Saute the onion for about 5 minutes until soft and slightly browned. Sprinkle the garlic and flour all over the onion mixture. Stir to create a roux and let the flour cook for a minute or two. Very slowly pour the milk into the skillet, stirring as you go to incorporate the milk into the flour mixture. Let the milk sauce come to a bubble. Sprinkle with salt and pepper. When the milk sauce is slightly thick, pour it into the bowl with the asparagus and other ingredients. Stir to mix everything together, and pour the mixture into a baking dish, 9×13 or similar. Sprinkle the crushed crackers over the casserole. Bake the asparagus casserole at 375F for 40-50 minutes or until the asparagus is just tender and the cheese is bubbly. Broil the top for one minute if you’d like to brown the crackers.

Grilled Lemon Honey Asparagus

Ingredients:

• 1 pound fresh asparagus
• 2 tablespoon raw honey
• 1 tablespoon freshly squeezed lemon juice

Directions: Rinse asparagus and slice off ends. Heat a grill to med-high heat. Place the asparagus on the grill in a single layer and toss with olive oil. Cook, turning occasionally, until tender (about 12-15 minutes). While asparagus is cooking, combine the raw honey, lemon juice and sea salt in a small saucepan and bring to a simmer. Drizzle the asparagus with the honey sauce to serve.

Lemon Cream Cheese Cookies

Ingredients:

• ½ cup butter softened
• 4 ounces cream cheese softened
• 1 cup sugar
• 1 egg
• ½ tsp vanilla
• 1 tbsp lemon juice I got from 1 large lemon
• 1 tbsp lemon zest from 1 large lemon
• 2 ¼ flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Lemon Icing

• ½ cup powdered sugar
• 1 tsp lemon juice
• 1 tsp milk

Directions: Cream your softened butter, softened cream cheese, and sugar for 5 minutes until light and fluffy. Start at low speed with your mixer and gradually get to medium-high. Add the egg, mix on low speed until combined. Add the vanilla, lemon juice, and lemon zest. Mix on low until combined.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined. Slowly add to the mixer on a low speed until the dry and wet mixtures are combined smoothly. Cover and place in the refrigerator for at least 4 hours.

When you're ready to bake, preheat your oven to 350E. Place a piece of parchment paper on a cookie sheet. Use a spoon to scoop dough about golf ball size. Roll between your hands until it's a smooth ball. Place on the parchment paper at least 2 inches apart. Bake in your preheated oven for 12-14 minutes until the edges are just starting to brown. Cool for 20 minutes before icing. While cooling, make your icing. In a small bowl mix together with a fork the powdered sugar, lemon juice, and milk until smooth.

Once cookies are cooled, use the fork to drizzle the icing on top of the cooled lemon cream cheese cookies. Finish with a sprinkle of the lemon zest.

Glazed Lemon Poppy Seed Bars

Ingredients:

• 1/2 cup butter {softened}
• 3/4 cup sugar
• 2 eggs
• 1 tbsp lemon juice
• 1/4 tsp salt
• zest from 1/2 lemon
• 3/4 cup all-purpose flour
• 1/2 tbsp poppy seeds

Glaze

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• zest from 1/2 lemon

Directions: Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray.

In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. Add flour and mix until just combined. Then add poppy seeds and stir. Pour into prepared pan and spread into an even layer. Bake for 18-22 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool. While the lemon poppy seed bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Cut into squares and serve.

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