What’s Cookin’ in the Parsonage?

Easter dinner is a pretty traditional meal at our house.  We usually always have ham.  This year was no exception.  You just can’t beat a honey-glazed spiral cut one! However, I added a couple of new side dishes.

The potato recipe was found here.  This is a nice change from a standard baked potato and super fast and easy. 



To cut your potatoes evenly without going all the way through, lay them on a cutting board in between two wooden skewers or spoons. This will ensure that you won’t accidentally go all the way through the potato while slicing.



We have a friend that grows a big garden each year and knows that we love fresh asparagus.  He brought us some this weekend, so I was excited about serving it for Easter.  Here’s how I fix it:

Roasted Asparagus
Snap tough ends off each stalk.  Lay on a baking sheet.  Drizzle with Olive oil and sprinkle with salt.  Roast in 425 degree oven for approximately 7 minutes. That’s it!

I simply made up a box of white cake mix for the cupcakes, then proceeded with the rest of the recipe found on Southern Living’s Web site here.

Scoop out a hole in the cupcake using a melon baller, then fill with one heaping tablespoon of the pineapple filling.

Pineapple Filling 

2 (8-oz.) cans crushed pineapple in juice, undrained

1/4 cup sugar

2 tablespoons cornstarch

2 tablespoons butter

1/2 teaspoon vanilla extract

Preparation

1. Stir together first 3 ingredients in a small saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until a pudding-like thickness.

2. Remove from heat, and stir in butter and vanilla; pour mixture into a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 2 to 24 hours.

Frozen Peanut Butter Pie

2 Graham Cracker Crusts
Peanuts – 1 Cup, divided

1/2 Cup Smooth Peanut Butter
1/2 Cup Milk
1 8oz container Cool Whip, thawed

Spread peanuts into bottom of crusts.  Set aside.

In a large bowl, beat cream cheese until smooth.  Add powdered sugar and blend together.  Add peanut butter, then milk and blend.  Fold in Cool Whip.  Divide filling into prepared crusts.  Freeze until firm.
To serve, drizzle with chocolate sauce, a dollop of Cool Whip and more peanuts.

How did you celebrate Easter?  Did you try any new foods?  Did you invite guests?

From my parsonage kitchen,