Pineapple Casserole

 1 cup sugar

6 Tbsp all-purpose flour

2 cups shredded cheddar cheese

2 (20 oz) cans pineapple tidbits or cubes, drained, (reserve 6 Tbsp juice)

8 Tbsp melted butter

1 cup Ritz crackers, crushed

In a large bowl mix sugar with flour.  Add cheese and pineapples.  In a smaller bowl mix melted butter and crushed crackers to topping.  Grease a medium casserole dish and pour in pineapple mixture.  Top with crackers.  Bake in a 350 degree oven for 25-30 minutes until golden brown.

* a great side dish for Easter with ham or served with any type of pork 

 

Serves 10

Recipe:  Paula Dean

Pineapple Casserole

 6 Tbsp pineapple juice (juice drained from the pineapple can)

1 cup sugar

3 Tbsp all-purpose flour

1/4 cup melted butter

2 (20 oz) pineapple chunks, drained

2 cups shredded cheddar cheese

1 sleeve Ritz crackers, crushed

Mix together juice, sugar, flour and butter. Mix together. Add pineapple chunks and cheddar cheese. Pour into a casserole dish and bake in a 350 degrees for 20 minutes. In a small bowl mix crushed crackers and melted butter. Top casserole dish with crackers.  Reduce heat to 300 degrees for another 20 minutes.

Recipe: Mrs Happy Homemaker

Serve with ham at an Easter dinner

Cadbury Mini Egg Blondies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 unsalted butter (melted)
1 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
3/4 cup white chocolate chips
2 cups milk chocolate mini Cadbury eggs

1.  In a medium sized mixing bowl sift flour, baking soda and salt together.
2.  Add melted butter to the bowl of your electric mixer.
3.  Cream together with sugars.
4.  Add in vanilla, egg and egg yolk.  Mix until creamy.
5.  Slowly add in flour mixture until it is incorporated.
6. Add in white chips and gently fold in Mini Eggs.
7.  Spread batter into a greased 9x9 inch baking dish
8.  Bake at 325 degrees for aaboout 40 minutes or until a tooth pick is inserted in the center and comes out clean.
9.  Let the bars cool for 30 minutes before slicing.

Au Gratin Cheesy Potato Bake

4 russet potatoes
1/2 cup plain Greek yogurt
1/4 cup butter
2 1/2 cups shredded cheddar cheese (divided)
1/2 cup milk
salt and pepper, to taste
1 Tbsp dry chives (optional for garnish)

1.  Preheat oven to 350 degrees.
2.  Wash and peel your russet potatoes and cut them into thin slices.
3.  Lay them in a 9x9 inch pan, that has been sprayed with non stick cooking spray.
4.  Prepare the sauce, by combining the plain Greek yogurt, butter, 2 cups cheddar cheese, and milk in a pan, over medium heat.  Stir continually until smooth.
5.  Pour the sauce over the potatoes, and garnish with salt and pepper, and extra cheese.
6.  Place in the oven and bake for 20-25 minutes, or until the potatoes are soft.
7.  Remove from oven and garnish with dried chives, if desired.
8. Serve immediately

Hot Cross Buns

Hot Cross Buns

prep time: 30 minutes   Total Time: 8+ hours

Serves: 16

1 cup half and half

1 envelope instant yeast

½ cup sugar

2 large eggs

8 Tbsp (1 stick) unsalted butter, softened

4 cups all purpose flour

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

¾ tsp salt

1 orange, zested

½ cup raisins

2 cups confectioners sugar

3 Tbsp water

1. In bowl of stand mixer fitted with dough hook, combine half and half, yeast, sugar, eggs, butter, flour, cinnamon, nutmeg, cloves, salt and zest. Mix at medium-low speed until dough starts to come together, about 1 minute. Add raisins and continue mixing another 5 minutes. Dough won't form a ball and will be slightly sticky.
2. Turn dough out onto lightly floured surface and knead by hand 1 minute. Shape into ball and place back in bowl. Cover with plastic wrap and allow to rise until dough doubles in size, about 3 hours or more. Alternately, place bowl in refrigerator and let rise slowly overnight.
3. Turn dough out onto work surface and divide into 16 pieces. Shape into balls. Place dough balls in 4 rows of 4 in a 10-inch square cake pan lined with parchment paper and coated with nonstick cooking spray. Cover with plastic wrap and allow to rise another 2-3 hours until doubled in volume.
4. Preheat oven to 350 degrees. Using scissors, snip a cross in the top of each roll, about ½ inch deep. Bake 45 minutes or until tops are golden brown and toothpick inserted in center of roll comes out clean. Cool completely before removing from pan.
5. Make icing by whisking confectioners sugar and water in medium bowl. The consistency should be loose enough to drizzle but not watery, so adjust with more water or sugar accordingly. Use spoon or pastry bag fitted with small tip to ice crosses on tops of rolls. Enjoy, storing leftovers in an airtight container.

Deviled Eggs

6 eggs
1/4 cup mayonnaise
1 tsp. white vinegar
1 tsp. yellow mustard
1/8 tsp salt
ground black pepper to taste
smoked paprika and fresh dill weed for garnish

Hard boil eggs. Let them cool to touch. Slice them in half. Save the whites.  Scoop the yolk along with the other ingredients in a bowl and mix together.  Dollup back into whites and add paprika and dill weed for garnish. 

Serves: 12

 OR

6 hard-boiled eggs
salt and pepper
2 Tbsp mayonnaise
1 Tbsp yellow mustard
2 Tbsp dill pickle relish (can also use sweet pickle relish)
paprika

1.  Peel shells of of the hard boiled eggs and slice in half (lengthwise)
2.  Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.  Using a fork, mash the yolks into small pieces.  Add the mayonnaise, mustard, and relish to the yolks and mix until well combined and creamy.
3.  Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half.  Repeat until all egg whites are filled.  Lightly sprinkle with paprika and keep in the fridge until ready to serve.

Serves:12