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Sharing Easter Favorites

Today I want to share with you a few Easter favorites.  I start preparing my Easter menu about a week before Easter and I include Mr. D in the process so he will have some of his favorites too.  Usually we have ham or chicken for Easter but this year we will have a beef roast.  My sides will include mashed potatoes, lima beans, a marinated salad and of course deviled eggs.  I do believe everyone in the South has deviled eggs on their Easter table.

This first recipe would be a great marinated salad and it is so good.  You can prepare it in advance and that is a great way to save time in your Easter meal preparation.

calico salad

The following recipe is for a coconut pineapple cake that I have made.  It is so good and very easy to make.  You could definitely prepare this ahead of time.  I do love to serve some type of recipe that includes coconut or pineapple in my Easter meal.  Could be a Southern thing but I love coconut.

coconut pineapple pie

The recipe for the cheesecake below is labor intensive and is well worth it.  It is a delicious cheesecake and I think the most challenging part is remembering to adjust the temperature of the baking time for the recipe.  It makes a very large thick pie and the taste is not overly sweet.  I could say it is especially creamy but with two pounds of cream cheese I think you can already determine that.

Andy’s Famous New York Style Cheesecake


2 lbs cream cheese

1 and 1/4 cup of sugar

1 teaspoon of grated lemon peel

pinch of salt

2 eggs

1 tbsp. vanilla

3 tbsp. corn starch

2 cups of sour cream


2 cups graham cracker crumbs

2 tbsp. sugar

1/2 cup butter, melted

For Crust:  Combine graham cracker crumbs, sugar, and melted butter in a bowl and mix well by hand.  Take mixture and put in bottom and up the side of a spring form pan.  Chill in the freezer while mixing ingredients for pie.  (I used my hands to press and form this to the pan and it worked so well.)

Filling:  Mix the cheese and sugar together first, then add the other ingredients mixing well but not so much as to make it thin.  Cook at 450 degrees for about 10 minutes then 200 degrees for 45 minutes then turn oven off.  Crack open door and let it be for 3 hours.  Refrigerate after it cools.

The next recipe is the way that I make deviled eggs.  My Mother never gave me her recipe and I really don’t remember helping her to make them.  I just remember what she put into the eggs and made my own combination. Of course you can adjust the ingredients to satisfy your taste too.

Deviled Eggs

9 Hard Boiled Eggs – Most devil egg plates come with a space for 12 halves of eggs so I boil extra just in case I can’t get one of my eggs to peel correctly

1 and 1/2 teaspoons of vinegar

1 tablespoon mustard

2 to 3 tablespoons of mayo

2 or three tablespoons of sour cream

1 Tablespoon of Durkees

1/2 teaspoon of salt

1/4 teaspoon of pepper

Cook, cool and peel hard-boiled eggs.  Cut in half lengthwise and scoop out the yolk (yellow) of the egg.  Mix the mashed yellow of the egg with the above ingredients and put them back in the white reserved egg halves. If you are wanting a creamier filling, add more mayonnaise.

I usually use a fork to stuff the yellow back into the white of the egg.  I then smooth it with a knife.

The deviled eggs are tastier if you chill them in the fridge for four to eight hours before serving.

Below is the process I use for hard-boiled eggs and it works well for me.  I have found through experience that it is difficult to peel a fresh egg.

Place eggs in pan and cover with cold water.

Bring water to a rolling boil; immediately turn off heat.  (don’t let the eggs continue to boil and I usually set them off the hot burner)

Let eggs stand in hot water for 14 minutes if small or 17 minutes if extra-large

drain eggs and cool in ice water.  I have learned to peel the eggs quickly when they are cool.  If you start at the rounded top of the egg and break that membrane the eggs will peel smoothly.  If you are having difficulty, make a small break in the membrane and continue to dip them in the cooled water.

For dessert this year I will make some type of sugar-free dessert for Mr. D.  I am very thankful and appreciate Pillsbury’s sugar-free yellow cake and chocolate cake mixes.  They also make a brownie mix that is sugar-free and Mr. D loves it too.  The cake mixes give me so many options to prepare dessert for him.  I am thinking I will make a key lime pie for me. I love key lime pie.

I really enjoy preparing our special meal and I will admit I have learned to work smarter and not harder.  I hope you enjoy your Easter and will spend it with the people who are special for you.

Thanks for stopping by.

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