Easter Lunch (or Brunch) Ideas: With Bonus Pig Pickin’ Cake Recipe

Gentle Readers, Easter is not just about the Reese’s Peanut Butter Eggs, it’s also about dyed and deviled eggs. Okay, fine, and some other things as well, but from a food POV, it’s pretty eggy. The Practical Cook enjoys the egg trinity, but for those who are looking to expand their pantheon and not their waistline, read on.

Easter Eggs: Glittery Edition

Easter Eggs: Glittery Edition

Here’s a proposed menu for Easter Lunch (or Brunch, we eat earlier in the day in my family). My proposed contribution, the ultimate in bunny food, a salad. You see, I love salad, I really do. A good salad can be quite simple, it’s a matter of gathering the right ingredients and tossing it with a reasonable amount of dressing. I read once that a great salad is really quite a trick, and I agree. Too little dressing, it’s a pile of lettuce, too much, you’re just as well eating cheese fries.

Deviled Egg Illusion: Actually White Chocolate (with Paprika Sprinkles!)

Deviled Egg Illusion: Actually White Chocolate (with Paprika Sprinkles!)

Easter Lunch:

Ham
Biscuits (if I’m not lazy) or Rolls (if I am)
Macaroni and Cheese (because if you’ve had my sister in law’s version, it’s something to be thankful for)
Salad, TBD (right now I’m thinking something with greens, walnuts or toasted almonds, blueberries, and mozzarella, tossed with a light vinaigrette)
Sweet Potatoes (we eat our weight in these, still reeling from someone’s declaration that they didn’t like sweet potato pie)
Pea Casserole (don’t ask, I’ll reveal all at some point)
Deviled Eggs (I heart these in all their forms, all of them)
Pig Pickin’ Cake (if you’re not Southern, rest assured that this contains no pig)

Blueberry Herb Salad: This picture just makes me want to eat it again.

Blueberry Herb Salad: This picture just makes me want to eat it again.

So yes, we’ll be addressing the important carbohydrate groups inherent in a holiday meal in the South, but there will be vegetables. Possibly even some carrots. And I plan to eat a lot of salad, so I can eat a lot of this.

The Practical Cook’s Mom’s Pig Pickin’ Cake Recipe

1 box Duncan Hines Butter Cake Mix
1 can Mandarin orange slices and juice (11 oz.)
4 eggs
1/2 cup canola oil
1 1/4 cups sweetened flaked coconut

Mix well and beat with mixer for 6 minutes. Pour into greased and floured sheet cake pan. Bake at 350 degrees for 20 minutes. Watch for overbaking. Let cool before frosting.

Frosting:
1 large can (15-20 oz.) crushed pineapple (with juice)
1 small package dry Vanilla Instant Pudding Mix
1 large carton of Cool Whip (9 1/2 oz)

Beat together until thick. Spread generously on top of cake. If you don’t want to gross me out, please do not decorate with jellybeans, as they leave a gelatinous trail of badness and discoloration on the top. Thanks.

Refrigerate until cool. Consume and call it a fruit.

Alas, I don’t have pictures as of the initial posting, but hopefully TPC’s Mom will take a hint from this blog and I’ll be able to capture some shots this weekend.

Where do you stand in the deviled egg debate? Share your add-ins or favorites by posting a comment below. The Easter Bunny will thank you.

Questions, comments, and lucrative bacon endorsement deals can be sent to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Friday, it’s Restaurant Review time with a bonus recipe. Tune in to find out where and what.

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