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What’s Cookin’ in the Parsonage?

Easter Sunday Dinner
I love Easter Sunday!  What a special day as we remember our Lord’s resurrection! 
I love to ponder the day he arose, and the women who went early to the tomb. 
I can go meet with Him anytime because He lives!
We invited my MIL and a church family to come and eat dinner with us.  He got to come home from the police academy for the weekend, so they were enjoying having some family time and shared a few of those special hours with us.  We loved having them here!
Our guests were at the table…

While we sat beside them at the counter. 
What would I do without this extra space?  (Thank you, again, Dad!
Even though I’ve enjoyed this for many years, I’m still so thankful for it!)

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.

Honey-Glazed Ham
Hasselback Potatoes
Roasted Asparagus ~ Corn Saute’
Frozen Cranberry Salad ~ Deviled Eggs
Sister Schubert Rolls
Pineapple-Coconut Cupcakes with Cream Cheese Frosting
Frozen Peanut Butter Pie

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

Hasselback Potatoes



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.



4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese

1.  Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.

3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.

4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.

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!

It was so pretty outside that we took our dessert and coffee out to the umbrella table and enjoyed it and  another gorgeous day!

Pineapple-Coconut Cupcakes with Cream Cheese Frosting

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

8 oz pkg cream cheese – softened (I used 1/3 less fat)
1 Cup powdered sugar

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,



2 thoughts on “What’s Cookin’ in the Parsonage?

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