Pineapple Casserole

I heard about this dish about 2 years ago and have been intrigued ever since.  I finally got around to making it for Easter this year.  Boy am I glad that I did.  It was a hit!  It is a great side dish for ham, but is sweet enough that it could be served as a dessert.  The texture is between bread stuffing and bread pudding, definitely not too mushy though.  I thought it was perfect.

Pineapple Casserole

Serves 8-10

Ingredients:

12-14 slices (1/2 of a loaf basically) regular white sandwich bread, cut or torn into 1″ pieces

3 eggs, lightly beaten

1/2 cup milk (I used vanilla soy milk)

1/2 cup (1 stick) butter, melted

1 can (20 oz.) of crushed pineapple with juice

3/4 cup sugar

2 tsp cinnamon

1 tsp nutmeg

sprinkle of cinnamon and sugar for topping

Directions:

Preheat oven to 375 degrees.  Spray a large baking dish (such as a 9×13) with Pam or grease with butter.

Mix the eggs, milk, butter, and sugar in a large bowl.  Add the crushed pineapple with juice, cinnamon and nutmeg.  Then add the cubes of bread and stir just to coat.  Don’t over mix.  Pour into the prepared baking dish, top with a sprinkle of cinnamon and sugar and bake at 375 degrees for 40-45 minutes.

Can be served warm or cold.

Eggnog Cupcakes with Cream Cheese Frosting

It is a tradition for Tim’s family to drink eggnog at Christmas dinner, so I went ahead and concluded that they must like eggnog in a dessert as well so I decided to make these cupcakes for our get together with them.  And I was right!  Everyone really enjoyed them.

These cupcakes were fantastic – very moist and dense.  Although for me, the real star was the cream cheese frosting.  I’m not a huge fan of drinking eggnog, so I found the frosting to be the best part.  But there certainly wasn’t anything wrong with the cupcake itself.  The eggnog taste wasn’t overpowering at all.  I’ll definitely make these again next year!  Heck, I might even make them again for New Year’s!

My changes include – increasing the cinnamon and nutmeg used in the batter from a 1/4 tsp each to a full teaspoon each.  I also increased the amount of frosting because I really swirl it on heavy with Wilton’s 1M star tip.  I also added some eggnog to the frosting to help it reach the consistency I wanted and I figured a little extra eggnog flavor couldn’t hurt!  I sprinkled each frosted cupcake with ground nutmeg for decoration.

Eggnog Cupcakes

Source:  Life’s Ambrosia

Makes 12

You will need:

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 cup canola or vegetable oil
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup eggnog
  • Maple Cream Cheese Frosting (see recipe below)
  • additional nutmeg for garnish
  1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
  2. Sift together flour, baking powder, salt, cinnamon and nutmeg.  Set aside.
  3. In another bowl, using a hand held mixer cream together oil and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
  4. Add 1/2 of the flour mixture to the bowl. Mix until combined. Beat in eggnog. Gradually add in remaining flour, beat just until combined.
  5. Fill cupcake liners 2/3 of the way full with cupcake mixture. Bake for 12-15 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
  6. Allow to cool for a few minutes in the cupcake pan. Transfer to a cooling rack to cool completely. Frost with maple cream cheese frosting.

Maple Cream Cheese Frosting

Makes enough to frost 12 cupcakes

You will need:

  • 4 ounces cream cheese, softened
  • 8 tablespoons butter {one stick}, softened
  • 2 tablespoons eggnog
  • 2 tablespoons maple syrup
  • 2- 1/2 cups sifted powdered sugar – approximate
  1. Using a stand mixer on medium speed cream together cream cheese and butter until smooth.
  2. Beat in maple syrup.
  3. Gradually add in powdered sugar and beat until it becomes a thick spreadable mixture.
  4. Add 1-2 tablespoons of eggnog until desired consistency is reached.

Deviled Eggs

I don’t remember when I made these and took the picture, probably around the holidays, but I’m just now getting around to posting it!

Since most deviled egg trays hold 12, you only need to cook 6 eggs but I like to make 3-4 extras in case some don’t come out of their shell nicely.  Making a few extras also allows for plenty of filling, so you can fill the eggs nice and full.  Just discard any unused hard cooked egg whites.

Deviled Eggs

Ingredients

6 hard cooked eggs {or more}

1 tsp yellow mustard

1/4 cup mayo {or maybe slightly more}

1 scant tsp white vinegar

s & p to taste

paprika

Directions

Remove each cooled hard cooked egg from its shell and cut in half.  Carefully remove yolks and place them in a large bowl.  Stir in mayo, mustard, vinegar, and s & p.  Mash and combine with a fork.  Once the yolks are mashed, I like to switch to a whisk and beat until smooth.  Taste and adjust seasonings and add extra mayo depending on your preference.

Place the filling in a pastry bag fitted with with tip of your choice, or just use a sandwich bag with the tip snipped off.  Pipe mixture into egg white halves.  Sprinkle with paprika.  Chill until serving.

How I make hard boiled eggs:

Place eggs in a single layer in large saucepan making sure no eggs are cracked.  Add cold water to cover the eggs by about an inch.  Bring water to a boil.   Immediately, remove pan from heat and cover with the lid.  Let stand for 20 minutes.  Drain and rinse with cold water.  Place in a large bowl full of ice and let sit until completely cooled.