Spring is officially here, but you wouldn’t know it by the cold weather and snow that has continued to be relentless. Must be Mother Nature’s form of an April Fool joke.

So, in hopes of coaxing spring to really show up, I selected recipes that have the word “spring” in their name just to look at things in a more positive light.

I know that some of the ingredients in these recipes may not all be available for us right now, but the point is, it will give us something to look forward to. These recipes are all from www.allrecipes.com. As always, you can check on this website to read comments and reviews to see if there is a variation you might like better.

Spring Salad

Recipe by: BROWNDOG

• 12 slices bacon
• 2 heads fresh broccoli, florets only
• 1 c. chopped celery
• 1/2 c. chopped green onions
• 1 c. seedless green grapes
• 1 c. seedless red grapes
• 1/2 c. raisins
• 1/2 c. blanched slivered almonds
• 1 c. mayonnaise
• 1 Tbsp. white wine vinegar
• 1/4 c. white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve. (Yield: 8 servings)

Spring Rolls


• 2 oz. dry soy vermicelli
• 4 eggs, beaten
• 1 onion, finely chopped
• 2 oz. mushrooms, drained and

• 3/4 (4 oz.) can small shrimp, drained
and chopped
• 1 lb. lean ground pork
• 2 Tbsp. vegetable oil
• 1 carrot, shredded
• 2 oz. crabmeat
• 3 oz. bean sprouts
• 2 pinches ground black pepper
• 1 Tbsp. soy sauce
• 3 Tbsp. fish sauce
• 1 clove garlic, chopped
• 20 rice wrappers (6 1/2-inch
• 1 qt. oil for deep frying

Soak the vermicelli 30 minutes in warm water; drain. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes. In a large saucepan, heat the oil to 375 degrees. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels. (Yield: 20 rolls)

Spring Asparagus Salad

Recipe by: Seattle Dad

• 1 Tbsp. rice vinegar
• 1 tsp. red wine vinegar
• 1 tsp. soy sauce
• 1 tsp. white sugar
• 1 tsp. Dijon mustard
• 2 Tbsp. peanut oil
• 1 Tbsp. sesame oil
• 1 1/2 lb. fresh asparagus, trimmed and
cut into 2-inch pieces
• 1 Tbsp. sesame seeds

Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.

Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse

under cold water to stop from cooking any further. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve. (Yield: 6 servings)

Spring-Cleaning Cookies

Recipe by: SassGG

• 1/2 c. butter, softened
• 1/2 c. shortening
• 1 c. white sugar
• 1 c. light brown sugar
• 2 large eggs
• 2 tablespoons evaporated milk
• 2 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 c. rolled oats
• 1 1/2 c. semisweet chocolate chips
• 1 c. flaked coconut
• 1 c. chopped pecans

Preheat the oven to 375 degrees. Grease two cookie sheets. Cream together butter, shortening, white sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Stir in evaporated milk and vanilla.

Combine flour baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into the sugar mixture. Mix in oats, chocolate chips, coconut, and pecans. Drop by rounded goalfuls 2 inches apart onto the prepared cookie sheets.

Bake for 13 to 15 minutes in the preheated oven, until golden brown, switching racks halfway through. Cool slightly on cookie sheets before removing to wire racks to cool completely. (Yield: 4 dozen cookies)

Spring Fruit Trifle

Recipe by: Baker’s

• 36 each Nilla Wafers
• 2 Tbsp. orange-flavored liqueur or
orange juice
• 3 c. seasonal fresh fruit, such as
sliced ​​peeled kiwi, blueberries and/or
sliced ​​strawberries

• 3 c. cold milk
• 2 pkg. (4 serving size) JELL-O vanilla
flavor Instant Pudding & Pie Filling
• 6 (1 oz.) squares Baker’s premium
white baking chocolate, melted,
cool slightly
• 1 (8 oz.) tub Cool Whip whipped
topping, thawed, divided

Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gentle stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.

Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator. (Yield: 15 servings)

French Spring Soup


• 1/4 c. butter
• 1 lb. leeks chopped
• 1 onion, chopped
• 2 quarts water
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch fresh asparagus, trimmed
and cut into 1-inch pieces
• 1/3 c. uncooked long-grain white rice
• 4 tsp. salt
• 1/2 lb. fresh spinach
• 1 c. heavy cream

Melt the butter in a large pot over medium heat. Stir in the leeks and onions, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. (Yield: 10 servings)

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