Kitchen Delights 4/4/19

What are some of your favorite Easter memories? For most of us, the details we remember most, are the ones that revolve around the people we were with. Maybe your family sat together at the early Easter church service, singing those favorite hymns, like, “I Know My Redeemer Lives,” or “The Old Rugged Cross.” Perhaps you recall coloring Easter eggs with your children and grandchildren. Maybe you can recall everyone’s names, who sat at the dinner table, enjoying that Easter meal.

The God who rolled the rock away is the same God who can roll your shame and pain away. We don’t have to be held back by the things of this world. By His dying on the cross, thanks to His sacrifice, we have the hope of heaven.

I’m sharing food recipes for brunch or dinner meal.


Pineapple Ham Bake

2 (8 oz.) cans crushed pineapple, undrained

2/3 c. brown sugar

1 T. vinegar

2 tsp. ground mustard

Large ham


Combine pineapple with juice, brown sugar, vinegar and mustard. Place ham in roaster. Pour mixture over ham. Bake at 300 degrees, 4 hours for a 5-10 lb. ham; 5 hours for a larger ham. Baste 3-4 times while baking.


Egg-Bacon Bake

Bread slices

6 eggs (extra large)

2 c. milk

1-1/2 tsp. ground mustard

8 slices bacon, browned & crumbled

Salt & pepper, to taste

Green onions, red pepper & shredded cheese


Place bread slices in a greased 9x13 inch pan. Beat eggs, milk and mustard together. Add bacon, salt and pepper. Add green onions, red pepper and shredded cheese (your choice). Pour over the bread. Sprinkle more cheese on top. Chill over night. Bake at 350 degrees for 1 hour, or until done.

Yield: 16 servings


Spring Time Quiche

Baked 9 inch pie shell

1/2 c. Stove Top® stuffing

1/2 c. asparagus, cut up

1 tsp. onion, grated

1/4 tsp. dry mustard

Sprinkle of salt & pepper

1/2 c. grated colby or sharp cheddar cheese

1/2 c. grated Swiss cheese

1/2 c. ham, diced

3 eggs

1-1/2 c. milk



Pre-bake pie shell for 5 minutes, at 375 degrees.

Place stuffing in pie shell, then follow with asparagus (or broccoli), onion, dry mustard, sprinkle of salt and pepper, cheeses and ham. Beat eggs and milk, pour over all in pie shell. Sprinkle top with a little paprika.

Place in oven, bake at 375 degrees for 10 minutes, lower temperature to 350 degrees and bake 40-50 minutes, or until set in center. Triple recipe for a crowd, using 9x13 inch pan.

Yield: 6 servings/recipe


Shoestring Potato and Corn Bake

40 oz. pkg. frozen shoestring potatoes, thawed

1/2 c. frozen corn, thawed

10-3/4 oz. can cr. of chicken soup

2 c. sour cream or Top The Tator®

3/4 c. diced onion

1 to 1-1/2 tsp. salt

1/2 tsp. pepper

8 oz. shredded cheddar cheese


Preheat oven to 350 degrees. Combine all ingredients in a greased 9x12 inch casserole. Add extra cheese on top. Bake 1 hour or until bubbly and hot.

Yield: 12 servings


Raspberry Chiffon Salad

21 oz. can raspberry (or strawberry) pie filling

20 oz. can crushed pineapple, drained

1-1/2 c. miniature marshmallows

14 oz. can sweetened condensed milk

12 oz. tub frozen whipped topping, thawed, divided

12 fresh raspberries (or strawberries)


In a large bowl, combine pie filling, pineapple, marshmallows, sweetened condensed milk and half the whipped topping. Before serving, top with remaining whipped topping and fresh berries.


Broccoli Slaw

with Lemon Dressing


1/2 c. sour cream

3 T. lemon juice

2 T. mayonnaise

2 T. sugar

1 T. rice vinegar

2 tsp. grated lemon zest

1 tsp. Dijon mustard

1/2 tsp. salt & a little pepper

12 oz. pkg. broccoli coleslaw mix

2 red apples, julienned


In a large bowl, mix sour cream, lemon juice, mayonnaise, sugar, vinegar, zest, mustard, salt and pepper. Add the coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving. Great dressing to also use on cabbage coleslaw.

Yield: 10 servings


Peas Amandine

16 oz. pkg. frozen peas

1/4 c. slivered almonds

3 T. butter

4-1/2 oz. jar sliced mushrooms

1/4 oz. finely chopped onion

Salt & pepper, to taste


Cook peas according to package directions; drain. Set aside and keep warm. In a small skillet, sauté almonds in butter until lightly browned. Remove them with a slotted spoon. Add to the peas. In the same skillet, sauté mushrooms and onion until tender; add to the peas. Season with salt and pepper.

Yield: 8 servings


My Favorite Easter Dessert

Heavenly Blueberry Dessert


1-1/2 c. graham cracker crumbs

1/3 c. melted butter

2 tsp. sugar



8 oz. pkg. cream cheese, softened

1/2 c. sugar

1 tsp. lemon flavored Kool Aid® (reg. or sugar-free)

12 oz. tub whipped topping, thawed, divided



20 oz. can blueberry pie filling

Remaining whipped topping


Melt butter, add graham crackers and 2 tsp. sugar. Press into a 9x13 inch pan. (Best to bake at 325 degrees for 5 minutes, but you don’t have to.) Cool.

Cream the cream cheese and sugar; add the dry Kool-Aid®, or you could add lemon zest in place of it. Fold in 1/2 of the whipped topping. Spread evenly over the crust.

Spread the blueberry pie filling on top of the creamy layer. Top with remaining whipped topping. Refrigerate until serving.

Yield: 16 servings


Strawberry Coffee Cake

1 c. butter, softened

1-1/2 c. sugar

1-1/2 tsp. vanilla or 1/2 tsp. almond extract

4 eggs

2-1/2 c. flour

1-1/2 tsp. baking powder

1/2 tsp. salt

21 oz. can strawberry pie filling



1/2 c. butter, softened

1 c. sugar

1/4 tsp. almond extract

3/4 c. flour


Preheat oven to 350 degrees (dark pan, 325 degrees). In mixing bowl, cream butter and sugar; stir in vanilla and eggs. In another bowl, combine flour, baking powder and salt. Incorporate into the creamy batter. Spread half the batter into the pan. Spoon the pie filling over. Dollop remaining batter over the top.

Combine crumb ingredients; sprinkle over the top. Bake for 50-60 minutes.


Best-Ever Lemon Meringue Pie

6 T. cornstarch

1-1/2 c. sugar

2 c. water

1 tsp. lemon zest

1/3 c. fresh squeezed lemon juice

3 egg yolks

3 T. butter

1-1/2 tsp. white vinegar

2 drops yellow food coloring, opt.

9 inch unbaked pastry crust



3 egg whites

1/4 tsp. cream of tartar

Pinch of salt

1/2 tsp. vanilla

6 T. sugar


Using a fork, prick holes in the unbaked pie crust. Bake at 350 degrees until light brown. (I place another pie pan over the crust, so it doesn’t shrink.)

To cook in microwave or on stove: In saucepan, or microwave-safe bowl, combine cornstarch and sugar, stir to blend together. Add water, zest, lemon juice and egg yolks. Cook until thickened. Take off heat, stir in butter, vinegar and yellow food coloring. Pour into baked crust.

For meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Add the vanilla. Slowly add sugar one tablespoon at a time, beating after each addition. Spoon over the filling, spread to cover all the filling, right up to the edge of the crust. Bake on top rack of the oven, at 350 degrees until golden brown, about 7-9 minutes.


“May the blessings of Easter fill your home with love and closeness, remembering the real reason for Easter.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

Sign Up For Breaking News

Stay informed on our latest news!

Manage my subscriptions

Subscribe to Breaking News feed