Pineapple Casserole

This recipe came from the Mennonite Girls Can Cook blog. I have to admit that I was very skeptical about it. But it was a huge hit at Easter dinner! It’s already been requested for Christmas… It was perfect with ham and no would guessed there was cheese in it!  It was even good warmed up in the oven for dinner the next day. This is also yummy enough to double as a dessert. :o)  Bonus!

Here is a link to the original recipe: Pineapple Casserole

I made only two changes. Here’s what I did:

I used 2 full sleeves of Ritz crackers for the topping.

I also used mozzarella cheese instead of cheddar.

No, it’s not the only thing I ate… I just took the pic before I loaded up my plate. ;o)

Jello Eggs

These are a favorite Easter tradition at our house! It doesn't seem like Easter without Jello eggs! I even made them into "dino eggs" for Zack's birthday one year.

1 1/2 cups boiling water

1 large or 2 small boxes of jello

Dissolve jello in water for 2 minutes, stirring constantly in a pouring container. Pour into closed egg mold sprayed with cooking spray. Chill at least 3 hours. Pry mold open with butter knife and carefully remove eggs by running finger along the edge of the mold to loosen eggs.

2-Tone eggs

Use 2 different small boxes of jello. Dissolve one box in 2/3 cup boiling water. Pour in one color, filling each egg mold halfway. Chill 1 hour. Dissolve second box of jello in 2/3 cup boiling water and pour on top of first color. Let chill at least 3 hours before removing.