What a weekend!! Our Easter table was overflowing with baskets, chocolates, flowers (tulips and hydrangeas), touches of Peter Rabbit here and there (a childhood favorite), sugared eggs, crepe paper wrapped gifts for the kids and most importantly our friends and family. On Friday, we threw a neighborhood party for the kids to dye eggs. They sat in adorable Anthropologie Farmer's Market Baskets throughout the Dining table. Saturday morning was the Egg hunt for the kids in the local park. We stuffed and hid over 300 eggs with candy and games. The kids loved every minute. Sunday afternoon we clinked our mimosas together and began our meal consisting of amazing southern cheese grits (see recipe below), the must-have traditional honey baked ham, grilled asparagus, cranberry poppy seed muffins, and a jello salad with strawberries, bananas, blueberries and pecans. We topped it all off with everyone's favorite, homemade New York cheesecake! We hope you all a wonderful Easter weekend as well! On to the next holiday!
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Davis Family Cheese Grits:
- 1 1/2 Cup Grits
- 6 Cups of Water
- 1 Stick of Unsalted Butter
- 3 Eggs (beaten)
- 1 lb of American or Cheddar Cheese (Grated) (plus a handful for top)
- 1 Teaspoon Salt
- 1/2 Teaspoon Savory Salt
- 1/2 Teaspoon Hot Sauce
Preheat oven to 350
Butter a 9x13 casserole dish (I use a Le Creuset Casserole)
Boil water in a large stock pot. Slowly whisk in grits. Stir Continuously until thick.
Add in Butter. Temper Grits with Eggs. Add eggs slowly (don't scramble!).
Add in Cheese, Salt, Savory Salt and Hot Sauce.
Stir to combine.
Pour into casserole dish. Sprinkle top with remaining cheese.
Bake uncovered for 1 hour.
Note: You can make this dish one day ahead and store in the refrigerator covered in plastic wrap.
Also, feel free to experiment with different cheeses.