Easter dinner plans were to fix my traditional meal and then share it with several guests.
God’s plan was to have one guest – a new friend and young believer who got saved three weeks ago.
Sometimes the best thing about having a meal isn’t the food, it’s the fellowship around the table! Such was the case yesterday.
We had a wonderful time with Amanda, a sweet young woman who is hungry to learn more about her walk with God. We had the sweetest discussion about how to grow and add more knowledge of God to her life on a daily basis. What a blessing to talk with someone so young in the faith who has a desire to change and grow!
I was so desirous to make her at ease that I didn’t get a picture of the food buffet. That’s okay. You’ve seen spiral ham before. But here are all three of us at the table enjoying pie and coffee with a huge slice of sweet fellowship!
My Menu:
Spiral Brown Sugar Glazed Ham
Twice Baked Potatoes
Fresh Green Beans
Deviled Eggs
Can you believe that a “normal” piece of Coconut Cream pie has 423 calories and 23 grams of fat? This one from Cooking Light has 281 calories and 9 grams of fat…and you would never know it! I’ve changed over, friends. This is my new “go-to” recipe! It’s yummy!!!!!!
Coconut Cream Pie
Filling:
1/4 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
2 large eggs
3/4 cup 2% reduced-fat milk
3/4 cup light coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
Italian Meringue:
3 large egg whites
2/3 cup sugar
1/4 cup water
1 tablespoon flaked sweetened coconut, toasted
Preparation
Prepare and bake Pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.
Preheat broiler.
To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.
My girls made Easter dinner at their house yesterday. Whitney told me about her salad, and after she described it to me, I asked her to please share the recipe! I don’t like jello salads that take 50 steps. It sounds simple and they said it was really good! Take a look – I think you’ll agree!
This is called Orange Fluff Jello Salad; she used Cherry Jello instead.
You will need:
20 oz can of crushed pineapple
small box of orange Jello
8 oz of cream cheese
8 oz of whipped topping
Add entire can of pineapple (undrained) to a sauce pan and bring to a boil. Add orange jello and stir well. Boil about 2 minutes. Dice cream cheese and add that to jello mixture. Stir until most of cream cheese is melted. Pour into a large flat dish and put in the freezer or refrigerator. Once your mixture starts to congeal remove and stir in the 8 oz package of whipped topping. Put your dish in the refrigerator to set up for at least 3 hours before serving.
What did you serve up for Easter? Did you have guests?
From my parsonage kitchen,
RefreshHer 