. . .since Easter is a week away, I've been doing some planning. I am fortunate enough that my mom cooks the lion's share of the meal - I bring a side and sometimes dessert.
I bring the same side dish every year - it's become a tradition. I got the recipe years ago from a friend at work, and have been making it every year ever since. It is not even remotely close to healthy - but it is delicious.
Pineapple Stuffing (really more of a souffle) - serves 6 to 8
1 lg can of crushed pineapple - drained
10 slices of white bread - cubed
7 large eggs - fork beaten
2 cups of sugar
1/2 lb. butter
Preheat oven to 350F
Melt the butter with the sugar in a bowl.
Mix in the bread, eggs and pineapple.
Pour into a sprayed casserole pan (13x9x2)
Sprinkle top generously with cinnamon.
Bake at 350 F uncovered for 1 hour.
Let sit for 15 minutes before serving.
The dessert I chose to bring - is a simple Lemon-Blueberry Swirl Cake, I found at the Kraft website. It looks easy, delicious and seems as if it will travel well. As a bonus, Target has most of the ingredients on sale this week!
Let me know what's on your holiday menu - Passover or Easter or some other spring celebration.
catch you soon -