Holiday-Easter

~ country pineapple bake ~ I’m still catching up on trying to post all of my Easter recipes from this year. This pineapple bake is truly amazing with brown sugar-glazed ham, cheesy fan potatoes, and four seasons fruit salad. 1/2 cup butter, softened 2 cups brown sugar 8 eggs 2 (20 ounce) cans crushed pineapple, drained very well 1/4 cup freshly squeezed lemon juice 10 slices day-old white bread, cubed maraschino cherries and pineapple chunks for garnish In a mixing bowl, cream butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a buttered 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes...

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~ fan potatoes ~ Fan potatoes, or Hasselback potatoes are made by cutting slits across the potatoes every 1/6 inch, roasting them in the oven, basting them with butter, and sprinkling them with a cheesy seasoned breadcrumb mixture close to the end of their cooking time. While the potatoes roast the little slices will fan out dramatically, thus the name “fan potatoes.” These little gems are cheesy, buttery, toasty and completely delicious. Some people like to peel their fan potatoes, but we prefer to leave the skins on, as it adds to the wonderful flavor.  We love them with our spiral cut, honey baked ham on Easter, and with grilled ribeyes. 6 large baking potatoes, unpeeled (red or russet) 1/4 to 1/3 cup unsalted butter, melted 1 teaspoon Lawry’s...

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