So Begins the Countdown!


Easter is coming – are you ready? Of course, Easter means more to me than colored eggs, bunnies, candy, etc. – those of you who know me know that I am a Christian and Easter is the culmination of all I believe in. The Lord Jesus Christ is the center of my life and Easter is the celebration of His triumph. Easter also means family – getting together for a special holiday meal – what could be better? Since I’m getting LOTS of great-sounding recipes, thought I’d ‘try’ to post every day, at least a few recipes for you. I don’t know about you, but sometimes I just need a ‘boost’ – a fresh idea for a meal.


Lemon-Blueberry Dump Cake

2 (21 oz, ea) cans blueberry pie filling
1 (15.25 oz) box lemon cake mix
1 C. butter, melted

1 large tub Cool Whip, thawed

Preheat oven 350 degrees F.
Pour pie filling into a 2 1/2 qt. casserole
dish sprayed with nonstick spray. Pour dry
cake mix over filling, spread out evenly.
Pour melted butter over top of cake mix.
Bake 50-60 minutes until cake is cooked
through & edges are golden brown. Remove
from oven & let cool. Top with Cool Whip,
if desired.


Scalloped Potatoes

4 medium potatoes, peeled/
sliced 1/4″ thick
salt/fresh ground pepper
3 T. flour
4 T. butter
1 1/2 C. milk

Preheat oven 350 degrees F.
Butter a 1 1/2 qt. casserole dish.
Cover bottom of dish with a
single layer of potatoes. Sprinkle
generously with salt/pepper, flour &
a few dots of butter; repeat until all
potato slices are used. Pour milk over
mixture until top is almost covered;
dot with remaining butter. Bake
1 hour until potatoes are soft.

(recipe: Fanny Farmer)

Glazed Carrots

1 lb. carrots (about 6)
2 T. butter
1/3 C. packed brown sugar

Cut carrots in half crosswise, then length-
wise into 2 or 3 sticks. Place in pot of salted
water; bring to boil (covered) about 10
minutes until crisp-tender; drain. Melt
butter; stir in brown sugar until dissolved &
pour over carrots. Cook over medium-low
heat about 10 minutes, turning often.
Serves 6


Creamy Garlic Penne Pasta

1 (1 lb) box penne (or 1 lb box
penne rigate) cooked as per
pkg. directions; drained & kept hot
2 T. butter or margarine
2 garlic cloves, minced
2 T. flour
3/4 C. chicken or beef broth
3/4 C. milk
2 tsp. parsley flakes
salt/pepper to taste
1/3 C. grated Parmesan cheese

Melt butter &  add garlic to medium
saucepan; cook over medium heat
1 minute. Add flour & cook 2 minute,
stirring constantly. Stir in broth & milk,
cook, stirring frequently, until sauce
boils & thickens. Add parsley, salt/pepper,
& cheese; stir until cheese melts. Toss
hot pasta with sauce & serve immediately.
Serves 6-8


Hot Bacon Cheddar Spread

1 (8 oz) pkg. cream cheese,
1/2 C. mayonnaise
1/4 tsp. dried thyme
1/8 tsp. pepper
1 C. (4 oz) shredded sharp Cheddar
3 green onions, chopped
8 bacon slices, cooked/crumbled –
1/2 C. crushed Ritz crackers

assorted crackers, for serving

Preheat oven 350 degrees F.
In large bowl combine cream cheese,
mayonnaise, thyme & pepper; stir in
cheese, green onions & half the bacon.
Transfer to greased 3-Cup baking dish.
Bake, uncovered, 13-15 minutes or until
bubbly. Top with crushed crackers &
remaining bacon. Serve with crackers.
Makes 3 Cups.


Grandma’s Cocoa Cream Pie

1 pre-made & baked pie shell
1/2 C. cocoa
1/4 C. cornstarch
3 egg yolks, beaten
1 1/2 C. sugar
1/4 tsp. salt
2 C. milk
1 tsp. vanilla

topping: Cool Whip or
whipped cream

In a pot* over medium-high heat
mix cocoa, cornstarch, egg yolks,
sugar & salt; add milk gradually
while stirring. Cook until thick,
beating it smooth. Continue
stirring (can take 10-15 minutes).
Pour thickened filling into pie
shell. Refrigerate 1 hour. Top
with topping, if desired (OR use
leftover egg whites for meringue.)

NOTE: Using a heavy bottom pan

(recipe: Facebook)

Refrigerator Layered Salad

1 1/2 C. mayonnaise
1 T. sugar
1 tsp. curry powder
1 medium head iceburg lettuce,
2 large tomatoes, chopped
1/2 lb. sliced fresh mushrooms
1 medium red onion, thinly sliced
& separated into rings
10 radishes, sliced
1 1/2 C. (6 oz) shredded Swiss cheese
1/4 C. real bacon bits

In small bowl combine mayonnaise,
sugar & curry powder; mix well &
set aside. In large glass serving bowl
layer lettuce, tomatoes, mushrooms,
onions, radishes, cheese & bacon bits.
Spread dressing over top; cover & chill
overnight or at least 2 hours before
serving. Toss & serve. Serves 6


Lemon-Butter Parmesan Potatoes

3 lb. potatoes, peeled/cut into
large wedges
1 C. chicken broth
2 T. fresh lemon juice
1/4 C. butter, melted (do not
use margarine)
1 tsp. oregano
1 T. minced garlic
1/2 to 3/4 C. grated Parmesan
chopped fresh parsley

Preheat oven 375 degrees F.
Butter shallow baking dish; place
cut potatoes in dish. In bowl, combine
broth, lemon juice, butter, oregano,
salt/pepper & minced garlic; mix well
to combine- pour over potatoes & stir
to coat well. Cover tightly with foil &
bake 40 minutes. Uncover & stir well.
Sprinkle top with Parm. cheese*, return
to oven (uncovered). Bake another
20-30 minutes until potatoes are
done to desired tenderness. Sprinkle
top with chopped parsley & serve.
Serves 6

Note; Parmesan may be sprinkled on
just after baking if desired.


Oven-roasted Sweet Potatoes

7 C. sweet potatoes, scrubbed,
cut into 1 inch cubes
1 T. olive oil
3/4 tsp. salt
1/2 tsp. black pepper
4 C. coarsely chopped onions
1 T. butter, melted

Place potatoes in shallow roasting
pan sprayed with nonstick spray.
Drizzle with oil, sprinkle with salt/
pepper; toss well to coat. Bake 30
minutes; add onions, stir well. Bake
an additional 30 minutes; remove
from oven.
Preheat broiler
Drizzle potato mixture with melted
butter; stirring to coat. Broil 10
minutes until browned. Serves 12


Hard-COOKED Eggs

2-4 dozen raw eggs

Position oven racks in middle of
oven. Place eggs on racks & place
a baking sheet pan in bottom of
oven (just in case an egg breaks).
Set oven temp to 325 & bake
30 minutes.
When eggs are done, fill a large
bowl with ice water & place eggs
in bowl. Peel eggs as soon as they
are cool enough to handle, then
return them to ice water to thoroughly

NOTE: This makes a creamier egg than
steaming or boiling. It is definiely easier
to peel eggs in the water or while eggs
are still dripping wet. Egg white comes
out fluffier & less rubbery than traditional
hard-boiled eggs.

(recipe: Alton Brown –

Crustless Bacon-Cheese Quiche

5 green onions, chopped/divided
1 tomato, chopped/divided
12 slices bacon
1 C. sliced fresh mushrooms
12 eggs
1/3 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Reserve 2 T. onions & tomatoes.
Cook bacon in large skillet until crisp.
Remove bacon, reserving 1 T. drippings
in skillet; drain bacon on paper towels.
Add mushrooms to pan; cook & stir 2
minutes until tender – remove from heat.
Crumble bacon; add to skillet with
onions & tomatoes (not reserved)
mix well. Beat eggs & sour cream with
whisk until blended; pour into 9 X 13
greased dish. Top with bacon
mixture & cheeses; bake 30 minutes
until center is set. Top with reserved
onions & tomatoes. Let stand 5 minutes
before cutting to serve. Serves 12

(recipe: Kraft foods)

Our weather is slowly warming up (it’s supposed
to get into the 60’s by Wednesday!). I love seeing
and hearing all the signs of Spring: Robins (I saw
3 together!), singing birds, crocus blooming and
green shoots popping up. (Once again, my black
is at work – I tried planting chive seeds a
few weeks back – I had ONE tiny sprout, but it
died – sigh. . . I’m NOT a gardener!) Maybe when
the stores start having live plants out I can buy
some; husband loves chopped chives in his
cottage cheese and the dried variety is VERY
(in my humble opinion) expensive: $6.00 a
bottle! I also have dill seeds, but I’ll hold off
on attempting to plant them – weird thing is:
the bag of soil is the Miracle Gro kind so
I should have seen SOMETHING grow – at
least I’d ‘think’ I should! (My Mom & Grand-
mother would NOT be proud of me – they
were both BIG on planting/gardening). Guess
I’ll just have to be happy for the talents I DO
have, right?

Hope you are seeing sunshine where you
are and are anxious for Easter.




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One CommentLeave a comment

  1. On the contrary I posted the results of last nights surprise and am holed up inside right now. But it will get better (I keep saying)

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