By Sherrie Norris
Easter is considered by many to be the holiest of all Christian observances and is a time when families and friends come together to keep long-held traditions alive. For many, it is a day to worship together, enjoy fellowship and feasting.
Planning the menu for Easter brunches and lunches is just half the fun, so this week and next, we will share recipes that will, hopefully, help you host an event to remember.
Spring Fluff
1 (4-oz.) pkg. pistachio-flavor instant pudding and pie filling
1 can (20 oz.) crushed pineapple in syrup
1 cup miniature marshmallows
½ cup chopped nuts
1¾ cups thawed whipped topping
Sliced strawberries, optional
Stir pudding mix, pineapple, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve. Garnish with additional whipped topping and sliced strawberries.
Cream Cheese Crescents
2 cans Pillsbury butter crescent rolls
2 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar
About 1/4 cup sugar
1 Tbs. cinnamon
Unroll one can of the crescent rolls and spread on bottom of lightly greased pan or baking dish. In a bowl, combine softened cream cheese, sugar and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over cream cheese mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
Tropical Dump Cake
1 (20 oz.) can pineapple tidbits or crushed pineapple
1 (15 oz.) can tropical fruit
1 pkg. orange cake mix
1 ½ sticks of butter
½ cup instant oatmeal
1 cup coconut flakes
Preheat oven to 350 degrees. Dump fruits and their juices into a 9 x 13-inch baking dish. Pour dry cake mix on top of fruit and spread out evenly. Mix oatmeal and coconut; sprinkle over cake mixture with fingers. Melt butter and pour on top evenly. It should cover entire cake mix. Bake for one hour serve with ice cream.
Baked Eggs Brunch Dish
¼ lb. country ham, sliced, or 8 slices Canadian bacon
½ lb. Swiss cheese, sliced
8 eggs
1 cup cream
1/3 cup Parmesan cheese
Pre-heat oven to 450; line a 9 x 13-inch baking dish with ham or bacon. Top with a layer of cheese. Break eggs onto cheese, being careful not to break the yolks. Drizzle cream over egg whites until the yolk peaks through. Bake at 450 for 10 minutes. Sprinkle with Parmesan cheese and bake for additional 10 minutes. Cut into squares to serve.
Sunrise Salad
16 oz. sour cream
2 cups miniature-marshmallows
2 cups coconut
1 small can mandarin oranges
1 (15 oz.) can pineapple chunks, partially drained
Gently mix all ingredients together and refrigerate.
Chocolate Covered “Eggs”
2 boxes powdered sugar
2 sticks butter or margarine
1 small pkg. chopped nuts
1 sm. bottle maraschino cherries, drained and chopped
1 can crushed pineapple — well drained
1 cup coconut
1 tsp. salt
1 small can of Carnation milk
1 pkg. (12 oz.) chocolate chips
1/3 block paraffin
In large bowl, mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add enough milk for ingredients to “stick” together, but not enough to be “runny.”
Shape into oval “eggs” and allow to dry.
Melt chocolate chips and paraffin in double boiler. Dip “eggs” into melted chocolate and set on waxed paper to dry. When chocolate is set, eggs can then be personalized and decorated as desired.