Guru Goddess

A yummy Easter treat, also great any time.

What You Need:

1/2 C sugar

3 T self rising flour

1 (20 oz.) can pineapple tidbits, reserve juice

1 C sharp cheddar cheese, grated

1/2 C crackers, crushed

1/4 C butter, melted

 

• How to Make It:
• Place the oven temperature on 300 degrees and allow the oven to preheat.
• Pour the sugar into a large mixing bowl.
• Add the flour to the sugar and toss gently to combine.
• Dump the pineapple, juice and all into the bowl.
• Add the cheese and stir the mixture together until completely combined.
• Spray a 2 qt casserole dish with a non stick cooking spray.
• Spread the pineapple mixture evenly into the prepared dish.
• Spread the cracker crumbs over the top being sure to go completely to the edges of the dish.
• Pour the melted butter evenly over the cracker crumbs.
• Bake 20 minutes or until bubbly.
• 
  

Serves: 6
  
Mini marshmallows can be added to this casserole. This dish is great as a fruit side dish or as a sweet and tasty dessert any time.

What You Need:

12 frozen puffed pastry shells

12 medium eggs

12 slices of ham, fully cooked

1 C of butter

6 egg yolks

1/4 C lemon juice

1/4 t cayenne pepper

How to Make It:

Bake the pastry shells according to the package directions but not for the full amount of time.

Undercook the shells just slightly they need to be a very light brown when you remove them from the oven.

Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.

Allow the shells to cool enough to handle then cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.

Place the shells on a rimmed cookie sheet.

Crack the eggs and place the contents of each into each shell.

Bake 18 minutes or until the eggs are set.

Remove and set aside

Melt the butter in a saucepan over low heat.

When completely melted remove the pan from the stove and allow it to cool for 5 minutes.

Place the egg yolks and lemon juice into the blender.

Sprinkle the cayenne pepper into the blender.

With the blender on high speed carefully pour the cooled butter into the mixture.

Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.

Pour the mixture into a double boiler pan over low heat until ready to serve.

Place a piece of ham on a plate.

Place the shell with the egg onto the ham.

Pour the sauce over the top just before serving.

Serves: 12

These are perfect served at an Easter brunch. Try Canadian bacon instead of ham for something a little different.

What You Need:

 

3 (16 oz.) pkgs. frozen corn

1 (8 oz.) and 1 (3 oz.) pkg. cream cheese, cubed

1/4 C butter, cubed

3 T water

3 T milk

2 T sugar

6 slices processed American cheese, broken into small pieces

 

How to Make It:

 

Place the corn into the crock pot.

Add in the cubed cream cheese and the butter.

Pour the water then the milk over the top.

Sprinkle in the sugar into the crock pot.

Add the pieces of cheese to the top of the ingredients.

Use a wooden spoon and mix the ingredients together well.

Cover the crock pot and cook the low temperature for 4 hours.

Remove the lid and stir making sure the cheese has completely melted.

If the cheese has not melted recover and continue at 15 minutes intervals, stirring after each cooking time, until the cheese has melted completely.

 

Serves:  12

 

This recipe makes a creamy corn casserole just like the one grandma used to make.  The only difference is it frees up the oven for other foods.

A delicious Easter dinner idea, a departure from the usual leg of lamb.

What You Need:

3 lbs. ham, cooked

1 t salt

4 C dried tart apples

3 T of brown sugar

1 onion, chopped fine

2 C of flour

4 t baking powder

1/2 t salt

1/2 t pepper

1 large egg, beaten

3 T unsalted butter, melted

1/2 C milk

How to Make It:

Lay the ham into the bottom of a large cooking pot.

Sprinkle the salt over the ham then cover completely with water.

Place the cooking pot over high heat and bring the water to a steady boil.

Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.

Place the apples into a large mixing bowl.

Cover completely with water and allow the apples to soak for 2 hours.

After 2 hours add the apples and the water they soaked in to the pot with the ham.

Sprinkle the brown sugar into the water.

Add the onions and up the heat to high.

Bring the mixture back to a rapid boil.

Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.

Sift the flour into a large bowl.

Sift in the baking powder, salt and pepper.

Add in the egg and butter.

Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.

Uncover the cooking pot and turn the heat to medium.

Allow the mixture to come to a brisk steady boil.

Drop the batter by spoonfuls into the boiling liquid.

When all the batter has been added, cover the pot and cook 15 minutes.

Serves: 8

What You Need:

 

1 (21 oz.) can cherry pie filling

1 (21 oz) can strawberry pie filling

2 C crushed pineapple, drained

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container whipped topping, thawed

3/4 C pecans, chopped

 

How to Make It:

 

Place the both cans of pie filling into a large mixing bowl.

Fold in the crushed pineapple until well combined.

Pour the milk into the mixture and stir until all the ingredients are incorporated together well.

Fold the whipped topping into the mixture until the topping is smooth.

Sprinkle in the pecans and stir until well combined.

Cover and refrigerate at least 2 hours being sure the salad is chilled completely through before serving.

 

Serves:  8

 

This salad is easy to make and delicious to eat.  Spice it up with some seedless grapes cut in half and a few colored mini marshmallows.  Fresh fruit can be substituted for the pie filling if you prefer.