Friday, April 22, 2016

Pineapple Stuffing

A delicious side dish that is perfect when serving ham. This has become a new family favorite!  I hope you enjoy it too.

Pineapple stuffing in the fore front.

  • 1/2 cup margarine 
  • 1 cup white sugar 
  • 4 eggs 
  • 1 (20 ounce) can crushed pineapple, drained 
  • 5 slices white bread, cubed 

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan. 
  • In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. 
  • Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving.

Sunday, April 17, 2016

Vegetable Tian

This was delicious, in fact, it was so delicious I made it twice in one week.  I'd suggest using a mandolin for quick slicing!  It will save oodles of time!
After Baking

Before Baking

  • 1 Medium Yellow Onion
  • 2 Cloves Garlic, Minced
  • 1 Tbsp olive oil
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium potato
  • 1 medium tomato
  • 1 tsp dried thyme
  • to taste salt & pepper
  • 1 cup shredded Italian cheese
  1. Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
  2. While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.
  3. Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.
  4. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.