Happy Easter!

Today I have some easy last minute recipes for your dinner. Ingredients can easily be picked-up at the grocery store after church.

Crunchy Coleslaw

2 Tbls. sunflower seeds, raw and unsalted

2 Tbls. almonds, sliced

4 Tbls. apple cider vinegar

1 tsp. pepper

1 tsp. celery seed

3 Tbls. canola oil

1 Granny Smith apple, diced and not peeled

1 lb. bag shredded cabbage

1 c. shredded carrots

Place the sunflower seeds and almonds into a warmed sauté pan. Heat over low until lightly toasted. Remove the nuts from the pan and set aside to cool.

Combine the vinegar and spices in a large bowl, then whisk in oil.

Toss all ingredients in the bowl to combine. Cover and chill for at least one hour before serving.

Easy Pineapple Upside-Down Cake

1/4 c. butter or margarine

1 c. packed brown sugar

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1 jar (6 oz) maraschino cherries without stems, drained

1 box yellow cake mix

Vegetable oil and eggs called for on cake mix box

Heat oven to 350 degrees. In 13- by 9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake until a toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Impossibly Easy Coconut Pie

3 eggs

1-3/4 cups milk

1/4 c. butter, melted

1-1/2 tsp. vanilla

1 c. flaked or shredded coconut

3/4 c. sugar

1/2 c. Bisquick mix

Heat oven to 350 degrees. Grease a 9-inch glass pie plate with shortening or cooking spray.

In large bowl, stir together all ingredients until blended. Pour into pie plate.

Bake 45-50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.