2014-03-27 / Lifestyles

Recipes

Easy Spring Frittata

There’s no better way to capture
spring than by making this frittata
filled with Italian dressing, fresh
asparagus and cheddar cheese.
2 Tbsp. light Italian Dressing
1 lb. asparagus spears, cut
into 1/2-inch lengths
8 eggs
1/4 cup milk
1 cup shredded cheddar
cheese, divided
Preheat oven to 350 degrees.
Heat dressing in large nonstick
ovenproof skillet on mediumhigh heat. Add asparagus; cook 5
minutes, stirring occasionally.
Beat eggs, milk and 1/2 cup of
the cheese in medium bowl until
well blended. Pour over asparagus;
stir until well blended.
Bake 20 minutes or until center
is set. Sprinkle with remaining
1/2 cup cheese; continue baking 5
minutes or until cheese is melted.
Cut into 4 wedges to serve.

Pineapple Delight

Dessert

If you’re a pineapple lover then you’ll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. You remember my grandma and or mom making this all the time growing up and it was always the perfect chilled summer dessert!

1 14 oz. can crushed pineapple
1/2 cup butter or margarine,
softened
2 cups graham cracker crumbs
1/2 cup butter or margarine,
melted
1 egg
1 tsp. vanilla
2 cups whipped cream
(prepared from a small carton of
whipping cream, Cool Whip, or
Dream Whip)
1 1/2 cups icing sugar

Preheat the oven to 325 degrees and place rack in the center of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8” or 9x9” baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/ margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavor. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

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