SOoooooo Many Recipes!


While trolling my favorite sites for Easter recipes for you I stumbled onto a FANTASTIC site:   they have TONS of great recipes! It got to where I couldn’t type recipes any more and yet there were still LOTS I wanted to copy – you HAVE to check them out!


Pineapple Cake w/Coconut Pecan

1 1/2 C. granulated sugar
2 tsp. baking soda
2 C. flour
1/2 tsp. salt
1 (15.5 oz) can crushed pineapple,
undrained (20 oz can is OK, also)
2 eggs, beaten
1 tsp. vanilla

1 1/2 C. granulated sugar
1/2 C. (1 stick) butter, softened
1 (5 oz) can evaporated milk
1 C. chopped pecans
pinch salt
1 1/2 C. coconut
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Mix dry ingredients
together; add beaten eggs, pineapple
& vanilla. Pour into prepared pan.
Bake 25-40 minutes – begin checking
at 25 minutes for center of cake to
spring back. Remove cake from oven.
Place all icing ingredients in
a large saucepan & bring to boil;
boil 6 minutes, stirring continually.
Pour over cake while still warm & spread
out evenly.

NOTE: You can use this icing over a
chocolate cake & call it German


Deviled Egg Potato Salad

3 1/2 lb. Yukon Gold potatoes,
peeled/cut into 1 inch pieces
kosher salt/ground black pepper
1 C. mayonnaise
3 T. yellow mustard
6 hard-boiled eggs, peeled/chopped
3 ribs celery, thinly sliced
1/4 C. chopped celery leaves
6 scallions, thinly sliced
1/3 C. chopped flat-leaf parsley
1 (4 oz) jar diced pimentos, drained
sweet paprika, for garnish

Place potatoes in medium saucepan,
cover with cold salted water & simmer
until tender, 4-5 minutes; drain. Combine
mayo & mustard in a large bowl. Add
potatoes, eggs, celery & leaves, scallions,
parsley & pimentos – toss to combine.
Season with salt/pepper & garnish
with paprika. Serve immediately or
refrigerate 1 hour then serve.
Serves 6


Butter Sugar-Glazed Carrots

zest & juice of 1 orange
2 T. brown sugar
1 C. vegetable stock
1/2 C. dry white wine
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1l2 lb. carrots, peeled/cut
into 1/2″ diagonal slices
2 T. unsalted butter
1/4 C. fresh parsley, chopped

In large skillet over medium heat
combine 1 T. orange zest & juice,
brown sugar, stock, wine, salt/
pepper. Mix with a spoon, add
carrots & bring to a boil. Simmer &
cook, covered, 5 minutes. Remove
cover & cook until liquid is reduced
by half, 5-10 minutes. Add butter &
simmer until carrots are tender & sauce
has turned into a glaze. Garnish with
parsley & serve immediately. Serves 6

Creamy Herb Chicken

4-6 boneless skinless chicken
2/3 C. chicken broth
1 (4.4 oz) pkg. spreadable herb
cheese (poster used Boursin)
1 shallot, minced
1 large clove garlic, minced
1/2 lemon, zested & juiced
2 T. olive oil, divided
1 T. flour
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried tarragon
kosher salt
fresh ground black pepper, to taste

Brush chicken breasts with 1 T. oil &
season generously with salt/pepper.
Heat a large skillet over medium-high
heat & cook breasts until opaque &
no longer pink-transfer to a plate.
In same skillet heat remaining oil &
saute shallot & garlic, along with
dried herbs 1-2 minutes until fragrant.
Stir in herb cheese, broth, lemon juice
& zest; whisk together until smooth
then sprinkle in flour – whisk until
incorporated. Cook 5-10 minutes until
sauce has thickened. Return chicken
to skillet & cook 2-3 minutes more
until warmed through. Serve hot.
Serves 6


Ham & Cheese Breakfast Bake
(chill 1 hour or overnight)

2 1/2 C. milk
8 large eggs
2 T. Dijon mustard
1 tsp. chopped thyme
1 large French baguette,
sliced into rounds
8 oz. Cheddar cheese, shredded
8 oz. thinly sliced deli ham
1 T. chopped chives

Spray square 2 quart baking dish
with nonstick spray. Whisk milk,
eggs, mustard, thyme & 1/4 tsp.
salt/pepper in large bowl. Arrange
half of bread, overlapping in baking
dish; pour half of milk mixture over
bread. Sprinkle half of cheese on top,
then top with ham. Repeat layering
of bread, milk & cheese. Cover dish
& chill 1 hour or overnight.

Preheat oven 350 degrees F.
Bake 50-55 minutes until golden &
custard is set. Let stand 5 minutes
before serving. Garnish with chives.
Serves 6


Crockpot Italian Chicken & Potatoes

4-6 whole boneless skinless chicken
1 (16 oz) bottle Italian salad dressing
8 oz. shredded Parmesan cheese
Italian seasoning
4-6 whole potatoes, scrubbed, cut in
half or wedges (peeled or not)

Spray insides of crockpot with nonstick
spray. Squirt a small amount of salad
dressing in bottom of crockpot. Place
2-4 chicken breasts in crock & pour
more salad dressing on them. Sprinkle
about 1/3 of cheese on chicken & some
Italian seasoning. Place 2 more breasts
on top  but not directly on top of first
ones; pour more Ital. dressing on &
sprinkle with 1/3 of cheese, sprinkle
on more Italian seasoning. Place
cut potatoes on top & pour remaining
salad dressing over potatoes then cover
with last of Parm. cheese & some Ital.
seasoning. Cover & cook on Low 6-8
hours. Serves 8


Cheesy Baked Shrimp Scampi Dip

2 T. butter
3 cloves garlic, minced
1/4 C. dry white wine
1/4 C. fresh lemon juice
2 T. chopped parsley (more for
garnish, if desired)
1/2 lb. medium peeled/deveined
shrimp, defrosted
1 C. ricotta cheese
1 C. shredded white Cheddar cheese
1/4 C. grated Parmesan cheese

sliced baguette, for serving

Preheat oven 350 degrees F.
In large skillet over medium heat
melt butter. Add garlic & cook 1-2
minutes. Add wine, lemon juice,
parsley & shrimp – season with
salt/pepper. Cook 5-7 minutes
until shrimp is no longer opaque
& wine is reduced. Transfer
mixture to a cutting board & finely
chop shrimp. Add ingredients to
large bowl with ricotta, Cheddar &
Parm. cheeses, stir to combine.
Transfer mixture to a baking dish &
bake 15 minutes until warm &
bubbly. (you can put this under
the broiler to darken the top).
Garnish with parsley & serve
with baguette slices. Serves 4


Funeral Potatoes

3/4 C. finely chopped onion
1/2 C. plus 5 T. butter
2 lb. frozen hashbrowns (shredded or
2 (10 oz, ea) cans cream of chicken soup
1 pint sour cream
2 C. shredded Cheddar cheese & some
for garnish
salt/pepper, to taste
1 1/2 C. corn flakes, crushed

Preheat oven 350 degrees F.
Saute onion in 1 T. butter until translucent.
Combine all other ingredients (except
cornflakes, 4 T. butter  & garnish) Mix well.
Spray a 9 X 13″ baking dish with nonstick
spray & pour mixture into pan – spread
out evenly. Combine cornflakes & 4 T.
butter – sprinkle evenly over casserole &
top with extra Cheddar cheese. Bake 45
minutes until bubbly. Serves 6-8


Asparagus/Peas/Tomatoes in
Herb Butter

4 T. unsalted butter
1 T. chopped fresh chives
1 T. chopped parsley
1 tsp. ground black pepper
1/2 tsp. salt
2 T. olive oil
2 bunches asparagus
1 C. fresh peas
2 cloves garlic, minced
1 C. grape tomatoes, sliced in half
1/4 tsp. red pepper flakes

In small bowl combine butter, chives,
parsley, pepper & salt; mix well. Cut
a 12 inch long piece of plastic wrap &
transfer herb/butter to plastic-roll
into a log, twist ends to seal. Place
roll in fridge until firm, at least 1
hour or up to 2 days.
In large saute pan over medium-high
heat heat olive oil. Add asparagus &
cook 5 minutes. Add peas & garlic, saute
until asparagus & peas are just tender,
8 minutes. Add tomatoes & red pepper
flakes, cook 2 minutes. Transfer to a
large serving platter. Slice herb butter
into 1/2 inch thick discs, serve with
warm vegetables. Serves 8


Aunt Marion’s Fruit Salad Dessert

1 (20 oz) can pineapple chunks, drained
1 (15 1/4 oz) can sliced peaches, drained
& cut into bite-sized pieces
1 (11 oz) can mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-
sized pieces

Fruit Sauce:
1 C. cold milk
3/4 C. sour cream
1/3 C. thawed orange juice concentrate
1 (3.4 oz) pkg. instant vanilla pudding mix

In large bowl combine fruits. Whisk sauce
ingredients until smooth & gently fold in
fruits. Cover & chill 3-4 hours before
serving. Serves 10 (2 quarts)



Just had a bit of a freak-out …went to copy
some of these recipes to the blog when I
suddenly couldn’t find the last 1 1/2 HOURS
of recipes I’d typed! It’s Ok – they kind of got
mixed up a bit with another bunch of recipes –
WHEW! There are SOoooooo many great
side dish recipes – I just kept typing, moving
to the next recipe and then, Yep, ANOTHER
great one – got to type it! Not sure if I’ll get
them all posted for you before Easter, but
they are all equally yummy-sounding (at
least to me, anyway!).

I’m getting a little better each day – I stopped
the nasal spray (it made my nose burn inside
terribly!) and now I can breathe without having
the constantly stuffy nose I had for 2 1/2 weeks.
I know I need to go grocery (Easter dinner)
shopping soon, just can’t seem to find the
energy to do it today – oh well, I have 3 more
days, right? The GOOD thing is: oldest son &
I were deciding on what time/day for the dinner-
it seems his girlfriend’s Dad’s birthday is on
Easter and they want to do dinner with her
family so we’re doing dinner MONDAY! That
works for me – not all the pressure of the
day (I’m hoping I can go to church Sunday)
AND it gives my husband & I one more day
to get better feeling! Works for me! Think it’s
going to be the ‘usual’: baked ham, mashed
potatoes, green bean casserole, snow flake
rolls (Krogers’ – love them), veggie tray and
some sort of dessert. Might do a salad – not
sure yet. We usually eat around 6:30-7 p.m.
for holidays so sometimes no one even
wants to eat dessert!

Since I haven’t been ‘out’ exactly I’m not
sure what our gas prices are; read in our
local paper that they are hovering around
almost $2.00; I know my favorite station
(Clark) near our house was $1.94/9 last
I looked. Still, it’s better than $4.00 a gallon!

Enjoy your day!




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One CommentLeave a comment

  1. It was good you have an extra day to prepare for your dinner. I hope you will feel good enough to sing for your Easter festivities.

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