Easter Dishes

Easter is right around the corner and we could all use a little comfort food right now. Here are some delicious options to accompany your Easter ham.

Heather Dombos

Heather comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

Baked Macaroni & Cheese

1 Tbsp vegetable oil 1 lb macaroni 9 Tbsp butter 3/4 cup mild cheddar cheese, shredded 1⁄2 cup sharp cheddar cheese, shredded 3/4 cup Monterey jack cheese, shredded 2 cups half-and-half 8 oz Velveeta cheese, cubed 2 eggs, lightly beaten 1⁄4 tsp seasoning salt 1⁄8 tsp fresh ground pepper

Preheat oven to 350.

Lightly butter a deep baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 Tbsp oil. Cook for 7 minutes, or until tender. Drain well and return to the pot. Meanwhile, in a small saucepan, melt 8 Tbsp of the butter. Stir into macaroni.

In a large bowl, combine all the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. Top with remaining 1 Tbsp of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly.

Pineapple Spoonbread

1/4 cup butter 1/2 cup sugar 20 oz can pineapple, crushed (undrained) 4 eggs

Pinch of salt (optional) 7-9 bread slices, cubed Preheat oven to 350 degrees. Cream butter and sugar. Add pineapple, eggs and salt. With a spoon, gently stir in bread cubes and toss lightly until combined.

Pour mixture into a greased casserole dish. Bake 45-60 mins until beginning to brown.

Broccoli Salad

SALAD:

5-6 cups broccoli florets 1 cup sharp cheddar cheese thicker, not finely shredded 2/3 cup dried cranberries 1/2 cup crumbled bacon 1/2 cup salted sunflower seeds 1/3 cup red onion diced into small pieces

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined. Pour dressing over broccoli combination and toss or stir well. Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Strawberry Dream Cake

1 (18.25-oz) package white cake mix 1 (3-oz) package strawberry gelatin 4 large eggs 1/2 cup sugar 1/4 cup all-purpose flour 1/2 cup finely chopped fresh strawberries 1 cup vegetable oil 1/2 cup milk

STRAWBERRY BUTTERCREAM FROSTING

1 cup butter, softened 2 (16-ounce) packages powdered sugar, sifted 1 cup finely chopped fresh strawberries

FOR THE CAKE:

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.) Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool in pans on wire racks for 10 mins. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

FOR THE FROSTING:

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)