Easy Yummy Easter Recipes


Corn Souffle

Corn Souffle

In a large bowl, mix all ingredients together:

  • 1 can cream style corn
  • 2 cans whole kernal corn – drained (yellow or bi color)
  • 1 can whole kernal corn – not drained (yellow or bi color)
  • 1 box jiffy corn muffin mix
  • 1 small onion finley chopped with the best food chopper
  • 8 oz sour cream
  • 1 stick of butter or margarine softened
  • 3 eggs beaten
  • 1 cup cheddar cheese

Dump all ingredients in flat baking dish. Top with more cheese (to your liking – I use ¾ cup). Bake at 325 for 1 ½ hours. You can add ½ cup of green pepper if you like. This is a great dish to take to potlucks. It taste great at room temperature. It also reheats really well. Enjoy!

Recommended reading: Best Ramekins and Souffle Dishes

Salmon Cakes

In a large bowl mix:

  • 6 pouches of boned and skinned salmon (I use chicken of the sea)
  • ½ cup finely minced sweet onion
  • ¾ cup saltine cracker crumbs (finely mashed)
  • 1 T milk
  • 1 T lemon juice
  • 2 eggs beaten (3 if you think it is not sticking together well)

Form into patties. Roll the patties in cornmeal. Fry over medium heat in margarine (until brown to your liking) in a skillet. Makes around 12 Salmon Cakes. These reheat well for sandwhiches the next day (with mustard and onions). Enjoy!

Easy Coconut Cake

In a large bowl mix well:

  • 1 package prepared french vanilla cake mix (I use Duncan Hines)
  • 4 eggs
  • 1 1/3 cup water
  • 1/2 cup vegetable oil
  • 1 package coconut pudding/pie filling
  • ½ cup coconut (I use grated)
  • 1 teaspoon coconut flavoring

Bake in a 9×13 sheet cake pan for around 30 minutes or until cake is done (toothpick comes out clean).


  • 1 can prepared white icing
  • 1 can prepared vanilla icing
  • 1 teaspoon coconut flavoring
  • ½ cup coconut

Mix well. Ice cake when completely cooled. You can sprinkle more coconut on top if you like for decoration. For a colorful touch, put some coconut in a zip lock bag with a few drops of green food coloring, shake all around. Sprinkle on cake and top with jelly beans.

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