Cooking and baking – for Easter and everyday

Check out some good recipes for your Easter treats and meal. We also would love to have yours. Stella has an excellent thread at her place. Come on over and share!

Stella's Place

In my last food post – Cooking with vegetables – something new, something different – I mentioned that there a couple of new pasta dishes that I wanted to try.

I have made Pasta With Parsnips and Bacon twice now. It is delicious, although not particularly healthy (lots of saturated fat). Bacon, cream, grated cheese – what’s not to like?

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79 Responses to Cooking and baking – for Easter and everyday

  1. Sentient says:

    Yeah, but is it organic? KIDDING

    Liked by 4 people

  2. Aristotle says:

    For Easter dinner lets have Hasenphafer

    Liked by 3 people

  3. StarryNights says:

    Mac & Cheese with a side of bacon tossed in! What’s not to like!

    Liked by 3 people

    • Deplorable_Infidel says:

      I also like to throw in onions and colored bell peppers that have been sautéed in butter. I like diced ham better than bacon with the O & P, though.

      Liked by 3 people

      • stella says:

        If you go to my blog (see link) the whole recipe is there. It calls for leeks, but I have also used sweet onions and scallions (mixed). The parsnips are so sweet and add a lot to this dish.

        Liked by 6 people

  4. H.R. says:

    luv me some parsnips!


    Liked by 3 people

  5. Jenny Hatch says:

    A significant portion of my personal blog is dedicated to cooking tutorials.

    I have made video demonstrations of whole grain bread, cinnamon rolls, muffins, bagels, cookies, zucchini bread etc etc…

    Check out my recipe section here:

    For Easter we bake orange sweet rolls, whole grain of course!

    Liked by 9 people

  6. Deplorable_Infidel says:

    I just made scrambled eggs with roasted asparagus and diced ham this morning for breakfast. I make a big batch, then put individual servings into cold ramekins so I have a few meals for the upcoming days. I reheat in a double boiler on the stove top because the ramekins are very heavy. It work better than the microwave.

    I will have to type up the recipe and come back and post it.

    Liked by 4 people

    • Cisco says:

      Looking forward to it.

      Liked by 2 people

    • stella says:

      I make skillet eggs all the time, just varying the vegs that I use. I usually start with scallions, chopped, and a small potato (cooked in the microwave) chopped (leave the skin on). Chopped mushrooms are a nice addition, and cooked bacon, if you have it, but just the scallions and potatoes are good enough. After everything is more or less cooked, pop a couple of eggs on top, and cover the skillet. If you add a few drops of water, the whites of the eggs cook up nicely.

      I have used cooked asparagus and cooked broccoli in this too.

      Liked by 5 people

      • Kate says:

        Hi Stella, I fix this often and when I have leftover salmon or crab, it all goes into the mixture too, then I will put a concoction of ranch dressing with dill as a spread over egg mixture as it starts firming.
        Yummy, if you like seafood.

        Liked by 2 people

      • KittyKat says:

        I’m going to try leeks in that recipe.


      • I want to try that….I usually have some kind of egg dinner once a week and am always looking for something new. I like to have lots of vegies around, too…this sounds like a good dinner recipe.


      • I made it tonight; potatoes, scallion, mushrooms, asparagus, brussel sprouts…only problem…egg overcooked. I have that problem with eggs sunny side up…any suggestions as to how long to cook without overcooking?


      • KittyKat says:


        I was inspired by your recipe for skillet eggs and made them today. I need to eat more eggs but never know how to prepare them. Boiled eggs gets boring after a while and I have never been able to master making a nice fried egg.

        I had some fresh Brussels sprouts so steamed those till tender. TIP – trimming after they are steamed is a lot easier that doing it before. I cut each cooked sprout in half and browned them all in lard in a skillet (nothing compares to lard for browning things).

        Then I cracked three small eggs on top and put the lid on for a very short time till the eggs were done. At the end I put some shredded mozzarella on top to melt.

        It was soooooo good and even better, so easy and fast, and it fits with my keto eating choices perfectly. I see endless future possibilities for this recipe.

        So thank you very much for posting it!!!!!


      • What no cheese? Stella I need cheese!


    • NJF says:

      That sounds delish!


    • The Demon Slick says:

      I thought this an Easter recipe thread.
      Quick snack on a Friday during Lent
      Shrimp in the shell, the bigger the better.
      Heat in a skillet some white wine, garlic, lemon juice, and Frank’s. I add a little butter but you can leave it out if you’re calorie concious . Heat it up to a simmer. Toss in the shrimp for a minute or two, don’t walk away or you get chewy shrimp. Serve with the sauce in a ramekin or a paper bowl for dipping, peel and eat. Throw down with some rice or cappelini if you want to make it a meal.

      Liked by 1 person

  7. Watching my mother, who was always trying to eat healthily, decline ever so slowly with dementia, makes me want to eat things like this all the time! I may go out with a heart attack at 75 but at least I will have enjoyed myself and my kids won’t have to take care of me long after I have forgotten who they are….

    Liked by 7 people

    • Food, especially Holiday food isn’t something that should be eaten to just survive. It should be enjoyed and it should have meaning.

      I’m with you on this one. Until I have to eat bland food, I’ll eat what tastes the best.

      I make a sweet potato dish. My oldest daughter made it for her family one year and said it didn’t come out the same but was OK.

      When I went to visit her we both made it together.
      Think the original recipe called for a topping of half cup brown sugar and a quarter stick of butter with pecans.
      That became more than enough brown sugar to cover it and a stick of butter with pecans to fully cover the top.

      Much better…

      Liked by 4 people

      • llamamama3 says:

        I make a dish like this. Mine uses Ritz crackers. But pecans sound so much better! Thanks, I will try your version next time!
        Oh I am really hungry! 😋😀

        Liked by 1 person

    • Mary Kate says:

      I’m sorry about demential affecting your family! I recently learned via the death a dear friend’s father, that some types of dementia are accelerated by a high sugar diet. Scary!


    • New Nonna to be Again!!! says:

      I’m sorry, vikingmom. It’s so hard to watch a parent lose their health. I often feel I don’t want to live long if it means my loved ones get to suffer because of how watching me hurts them.

      I always say, no matter how we go, no ones getting out alive.

      Thanks for the reminder to enjoy bacon and ‘good’, but not necessarily good-for-you, food along w the healthy, good choices.

      🥓🍔🌭🍕🥩🍟🍰🍫🍪🍩🍿🍦🍦=mmmmmm, decadent

      🍌🍇🥑🍆🍅🍒🥕🥗🍗🍤🥦🍓🥒🍉=mmmmmmm AND good

      Yes, please, to them ALL! ☺️


  8. Cisco says:

    Give this one a try.
    Tried this last night.😋


    1 head cabbage
    extra virgin olive oil
    salt & pepper to taste
    a few cloves of garlic

    Preheat your oven to 400 degrees. Remove the outer leaves from the cabbage head & slice into 1/2 inch rounds. Lay on a baking sheet & drizzle with olive oil. Season with salt & pepper.

    Bake for 20-25 minutes, until tender & starting to brown. Remove from the oven. Using a microplane, mince 1 head of garlic over each cabbage round. Or, alternatively, mince it with a knife & sprinkle it evenly over the cabbage rounds. Bake for another 3-5 minutes.

    All images and text ©Mrs Happy Homemaker for Mrs Happy Homemaker

    Liked by 4 people

  9. be says:

    My 2 alarm wick fowler chili was frozen just pulled it out to have with some excellent home made tamales from someone that knows how. yum … little cheese …little sour cream.. maybe some red onion chopped yum yum.

    Liked by 2 people

  10. Ish Kabibble says:

    Is this cooking with olive branches?


  11. Just Sayin says:

    I love these kinds of threads. Makes me hungry. 🙂

    Liked by 1 person

  12. Mary Kate says:

    Bright sunshine outside, but 12 inches of snow on the ground. So I’m not yet ready for mint and asparagus. Tonight we’re having:

    5 lb pork shoulder, rubbed with dried thyme, rosemary, fennel, garlic and salt & pepper, wrapped tightly in plastic wrap overnight.

    remove from plastic, and lay on top of a bed of peeled, cored and sliced apples and onions – about 3 apples and 1 large onion, tossed with 1 tbs olive oil, in a dutch oven or baking dish.

    roast uncovered at 450 degrees for 1/2 hour. Add 1/2 cup white wine, broth or water to the dutch over, cover with lid or heavy duty foil, and lower heat to 300 degrees for 3-4 hours.

    remove roast from dutch oven, skim fat off apples/onions, and blend (blender, food processor, stir blender or even a potato masher), adding 2 tsp dijon mustard and additional water/broth/wine to make a gravy.

    Liked by 9 people

  13. Katherine McCoun says:

    We have a tradition of dressed eggs (some call them “deviled” eggs) and now I make them with bacon fat from the bacon I cook and crumble into the dressed eggs.

    Pea salad with chopped ham is also a tradition. We always have various types of pork as I was brought up in a Protestant denomination that followed OT dietary laws – no pork – so I Always include pork because it reminds of the freedom I really do have in Jesus (v. living under OT ceremonial and cultural laws) and it is delicious! 🙂

    Liked by 3 people

    • Kathy says:

      Greetings, Katherine … I thought you and other Treepers might enjoy watching these videos about eggs (each is only about 2 minutes long):

      The first video shows a different way to cook eggs which are on their way to becoming “dressed” or “deviled”. I especially liked the idea of being able to present a greater number of finished D-eggs on a flat platter than what fits on a traditional egg plate (D-eggs disappear quickly at our parties). The end of the video shows the addition of “other” ingredients, which can be ignored in favor of you own choices.

      This second video shows a fun/fancy way to present D-eggs for those who have an abundance of free time — or extra Helping Hands in the kitchen.

      Liked by 1 person

  14. Zimbalistjunior says:

    It is official. This is the greatest website on the net.
    If SD starts a daily posting of NHL playoff hockey, full of his usual insight and wisdom, I will have found paradise.

    Liked by 5 people

  15. Menagerie says:

    A way to sneak in a little fresh fruit to the kids, amongst all the Easter candy.

    Liked by 9 people

  16. Keebler ac says:

    The parsnips makes it the perfect recipe! Always have something cruciferous or lots of fiber in dishes with fat content or even tea afterwards, which helps cleanse. I’ll be trying this recipe for sure! 🥘🍲


  17. zephyrbreeze says:

    Our Polish tradition. The Easter Lamb Cake.

    Liked by 5 people

  18. Minnie says:

    Thanks, Stella 😁


  19. NJF says:

    Anyone else here do Easter meat pie and spaghetti pie?

    Haven’t cooked the first in a number of years bc it’s so labor intensive, but you guys are inspiring me.

    The spaghetti pie has actually become a summer staple as it’s easy, and in hot weather it’s great a room temp with a nice big salad &
    Italian bread.

    Liked by 1 person

    • talkietina says:

      Spaghetti pie sounds good. Especially with a salad. How do you make it?


      • NJF says:

        Oh so easy.

        1lb of speghetti cooked

        5-6 eggs
        1 + stick of butter
        And 1/2- 3/4c parmasean cheese.
        Salt & pepper

        Put speghetti In a large bowl, add eggs (not beaten) and add butter. I cut the butter in chunks.

        Mix using your hands, while adding most of the grated cheese & salt & pepper.

        Put into a greased baking dish, I use a shallow round one. Top with remaining grated cheese and bake at 350 to 30-40 min or unto lightly browned on top. Let it rest at least an hour. If I’m in a rush I stick it on the fridge.

        I got this recipe from my MIL and cut way down on eggs &
        Butter. Hubby’s grandmother used to use 10 eggs & 2 sticks of butter!

        I like it room temp and add some more salt to taste. Its even better the next day, but we usually don’t have any left over.

        Liked by 1 person

  20. Shark24 says:

    Try making some Hot Cross Buns and explain the tradition to family and friends. Just did it this week for our CCD kids and they really enjoyed learning the history and then eating the buns! God bless.


  21. daughnworks247 says:

    Marinated Asparagus – family staple
    2lbs of fresh asparagus, cut off the tough ends about 1 1/2″
    Boil about 4 qts of water in a small stock pot. Cut raw asparagus into approx. 2″ pieces, and dump into rolling boil water. At 4 minutes, the asparaus is perfect, al dente.
    Dump asparagus into a colander and cover/mix with ice to stop cooking.
    Within 4-5 minutes, dump asparagus into the marinade and frig overnight.
    3/4 Cup of Veg Oil
    1/4 C White Wine Vinegar
    2 TBSP stone ground mustard
    1/4C of Honey
    2 tspns of tarragon

    Recipe doubles/triples/ 10X for a spring wedding is easy but use less marinade. It’s like eating candy.

    Liked by 1 person

    • NJF says:

      Love asparagus.

      My other fav is artichoke.

      I just wash & trim them and put in a large pasta pot. I fill it about 2/3 way with water and then roughly 1 cup of olive oil, garlic (powder is the easiest) oregano, salt and pepper.

      Boil for at least 45 minutes until leaves pull off easily. Roll the artichokes occasionally for even cooking. Most of the water evaporates, leaving you with a delicious “broth”

      Serve warm with plenty of Italian bread for dipping and don’t forget the heart!


  22. Surfhut says:

    Thank you so much for this post! I lurk like crazy but rarely post. Still, I feel like great friends/family with so many regulars here. So, I’m sharing a recipe of my Moms that I make every Easter in remembrance of her. Here goes: My Mom and I became great friends when I became an adult. I make her Carrot Cake every Easter (always wearing a pair of her earrings and one of her aprons).

    In a big mixing bowl, mix together:
    3 eggs
    1 cup crushed pineapple, well drained
    2 cups sugar
    1-1/4 cup vegetable or canola oil

    Mix together and add to the big bowl mixture:
    2-1/2 cups sifted flour
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1 cup chopped pecans

    Then mix in:
    2 cups grated carrots
    1-1/2 teaspoon vanilla

    This will make a very thick, heavy batter. Spread it into a greased & floured 9×13 baking dish. Bake at 270 for 1-1/2 hours. Let cool and spread on cream cheese frosting. (At this point, I’m usually in no mood to make cream cheese frosting, so use ready made.)
    Hope some of my fellow Treepers enjoy!

    Liked by 3 people

  23. Donna in Oregon says:

    Southern celebration…Hummingbird Cake.

    (Note: Some like to add coconut to this recipe approx 3/4 cup sweetened or unsweetened, it’s up to the baker :))

    3 cups all-purpose flour, 2 cups sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3 large eggs (beaten), 1 1/2 cups vegetable oil, 1 1/2 teaspoons vanilla extract, 1 (8-oz) can crushed pineapple (undrained), 2 cups chopped bananas, 1 cup chopped pecans. Shortening Cream Cheese Frosting and another 1/2 cup chopped pecans

    Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

    Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

    Cream Cheese Frosting (yield 5 1/2 cups)

    2 (8-ounce) package cream cheese (softened), 1 cup butter or margarine (softened), 2 (16-oz) package powdered sugar (sifted) 2 teaspoon vanilla extract

    Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.

    Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

    Liked by 1 person

    • Man do I love this cake.
      The first recipe I found for this wanted 4 16 ounce boxes of powdered sugar.
      I did 3, needless to say it was so sweet it made your teeth hurt.

      But this is such a good cake to make at any holiday.
      Thanks for posting this.


  24. tazz2293 says:

    Y’all are making me hungry.

    Roasted Asparagus in Eggs? Hmmm… Might I inquire as to the roasting method used.

    Mushrooms in Eggs???? Are they cooked some way first?


  25. Donna in Oregon says:

    For adults……a mimosa.

    Ingredients in the Orange Sherbet Mimosa Punch cocktail

    1 bottle chilled dry Champagne (750 mL)
    4 cup chilled fresh orange juice
    2 cup chilled ginger ale
    1 1⁄2 qt Orange sherbet

    Glass: Rocks

    How to make the Orange Sherbet Mimosa Punch cocktail
    Serves 8-10.

    In a large punch bowl, gently stir together the Champagne, orange juice and ginger ale.

    Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch.

    Ladle into rocks glasses (which are easier to ladle into than Champagne flutes).

    Liked by 1 person

    • Carrie2 says:

      Donna in Oregon, I also like my Spanish sangria as well but usually I make it only at Christmas, but is delicious also.


  26. Carrie2 says:

    Hey, WordPress, why am I suspended again and no explanation. In any case, my husband will prepare great Asian-style ribs, and I will make a great sweet potato dish, and a side salad with Gorgonzola cheese, mixed greens and my honey-fried pecans and some avocado, and trying to decide on the real Red Velvet Cake or a great flan I learned to make while living in Mexico (and that country is well known for great flans). Relax, have a margarita and a great meal while actually taking time for ourselves! Mass at 11 a.m. and then home to enjoy relaxation and reading a good book and eating good food. Nothing better to welcome the Resurrection.


  27. Carrie2 says:

    Thank you, WordPress for allowing me to comment once again on The Last Refuge.


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