EASTER DESSERT : PINEAPPLE SLICE
Our family's favourite choice for Easter dessert, an easy and delicious Pineapple slice! The graham cracker crust and a fluffy pineapple filling is perfection!
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 7
Steps:
- Melt the margarine and combine the first ingredients for the crust. I crushed the wafers myself and it made such a lovely, chunky, solid crust! Press 2/3 of the mixture firmly into an 8x8 (or a 9x9) pan and bake at 300 for 8-10 minutes.
- When the crust is cooling, whip up the cream cheese (or eggs) icing sugar and margarine.
- When the crust is completely cooled, spread the mixture on top.
- Time for the topping! Whip up the cream until, well, it's whipped cream. Fold in the very well drained pineapple.
- Put the topping on, then sprinkle the rest of the graham crumb mixture on top. Refrigerate overnight for best results, or at least 4 hours if it's for the same day.
Nutrition Facts : Calories 499 kcal, Carbohydrate 51 g, Protein 3 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 487 mg, Sugar 36 g, ServingSize 1 serving
SWEET PINEAPPLE CASSEROLE
This baked pineapple recipe has just the right amount of sweetness. It's a great accompaniment to any meaty entree. Using canned pineapple makes it a snap to assemble. -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs and pineapple. In another bowl, combine sugar, cornstarch and cinnamon. Stir in pineapple mixture. , Transfer to a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, until golden brown, 1-1/4 hours.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 15mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE EASTER EGGS
If pineapple isn't your favorite candy flavoring you could substitute coconut, maple-flavoring or even maraschino cherries and juice for the pineapple and pineapple juice. Decorate the eggs after the chocolate has cooled if you'd like.
Provided by Valerie Cain Cuff
Categories Pineapple Desserts
Yield 15
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
- While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 39.6 g, Fat 11.7 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 70.5 mg, Sugar 37.9 g
HAM AND PINEAPPLE EGG BAKE
I'm always looking for different breakfast casseroles. This one looks perfect for an Easter morning!
Provided by Denise in da Kitchen
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, milk, Bisquick, butter, mustard, onion powder and nutmeg in blender until smooth.
- Stir in ham, cheese and pineapple.
- Pour into a greased 9-inch pie plate.
- Bake 35 to 40 minutes or until set.
Nutrition Facts : Calories 615.5, Fat 42.9, SaturatedFat 22.3, Cholesterol 318.2, Sodium 774.6, Carbohydrate 31.9, Fiber 1.2, Sugar 12.4, Protein 25.9
PINEAPPLE CASSEROLE
Perfect for Easter Sunday, Sandy Moyer sends Pineapple Casserole. "It is a wonderful side dish with ham," she writes from Gilbertsville, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple. Gently fold in bread cubes. , Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Serve warm.
Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 278mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET EASTER PINEAPPLE CASSEROLE
Saw this on the local news and my mom made it for Easter as a side dish. Very tasty! Made it myself and realized that it tastes better the second day after being in the fridge.
Provided by yornma
Categories Side Dish Casseroles
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a medium casserole dish.
- Mix sugar and flour together in a large bowl. Gradually stir in cream cheese. Add drained pineapple chunks and stir until well combined.
- Combine reserved pineapple juice, butter, and cracker crumbs in a medium bowl.
- Spread crumb mixture over the bottom of the casserole dish to make a crust. Pour pineapple mixture over crust and top with Cheddar cheese.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 46.6 g, Cholesterol 81.2 mg, Fat 32.3 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 18.1 g, Sodium 453.9 mg, Sugar 31.4 g
EASTER FRUIT AND NUT EGGS RECIPE - (5/5)
Provided by á-172139
Number Of Ingredients 10
Steps:
- In a medium size mixing bowl, combine butter, vanilla and salt, mix well with electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
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