In the Kitchen – April 2026

April…time to get ready to celebrate all sorts of holidays. Hard to believe Easter has arrived, almost. Mother’s Day is around the corner and Memorial Day follows shortly after. We offer some terrific suggestions for your holiday spread, regardless the celebration. Prepare some ahead of time and remove the stress of “the day of…” Have fun and enjoy. Bon Appetit!

Orange-Pineapple Carrot Cake

2 C. flour
2 tsp. baking powder
2 tsp. cinnamon
11/2 tsp. baking soda
1 tsp. salt
2 C. sugar
4 large eggs
3/4 C. frozen orange juice concentrate, thawed
1/2 C. sour cream
1/2 C. vegetable oil
2 C. grated carrots
1 81/2-oz. can crushed pineapple
in juice, well drained
1/2 C. raisins
1/2 C. chopped macadamia nuts

Preheat oven to 350°F. Prepare 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl…. Whisk to blend. Using electric mixer, beat 2 C. sugar, eggs, ½ C. juice concentrate, sour cream and vegetable oil in large bowl until smooth. Beat in dry ingredients. Stir in carrots, pineapple, raisins and nuts. Pour batter into prepared pan. Bake until tester comes out clean about 50 minutes.

Spanakopita Cups

3 sheets frozen phyllo dough, thawed
6 oz. fresh spinach, chopped
3/4 C. crumbled feta cheese
1 large egg, beaten
2 scallions, sliced
2 Tbsp. chopped fresh dill
Salt & Pepper to taste

Preheat oven to 425°F. Prepare a 12-C. muffin pan. Cut out 12 4-inch squares from phyllo dough. Press each square into prepared muffin cup, leaving dough hanging out over the edges.

Combine the spinach, feta, beaten egg, scallions and dill in medium bowl. Stir well and season with salt and pepper.

Divide the filling among muffin cups. Bake until golden and set, about 15 minutes. Cool before serving.

Neapolitan Pound Cake

1 frozen pound cake (10-12oz.), thawed
1 pint Neapolitan brick ice cream
1 C. hot fudge sauce or topping

Slice pound cake into 4 horizontal layers. Cut each flavor of ice cream into 2 slices. Place chocolate ice cream slices on bottom layer, top with cake layer and vanilla ice cream. Repeat for strawberry ice cream. Freeze cake, serve with sauce.

Chicken & Corn Chili

2 Tbsp. olive oil
1 large onion, chopped
1 green pepper, cored & chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 C. (14.5oz.) low-sodium chicken broth
1 can (14.5oz.) diced tomatoes, drained
1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 box (10oz.) frozen corn, thawed
2 cans (15oz. each) cannellini beans, drained and rinsed
3/4 tsp. salt

Heat oil in large pot over medium heat. Add onion and green pepper. Cook, stirring, 5 minutes. Stir in cumin and chili powder. Cook 1 minute.

Stir in chicken broth and tomatoes. Bring to a simmer. Add chicken. Cover and simmer over low heat for 10 minutes or until chicken is cooked through.

Stir corn, beans and salt into pot. Heat through. Spoon into bowls. Yum!!

Everything Bagel Cheese Bites

12 oz. cream cheese, softened
2 green onions
1 C. shredded Cheddar cheese
1/2 C. crumbled blue cheese
1/2 C. white sesame seeds
1/4 C. poppy seeds
1/4 C. dried minced onion
1 Tbsp. coarsely ground black pepper
1/2 tsp. sea salt
bagel chips or crackers of your choice

Cut the cream cheese into chunks and chop the green onions. Add both to a processor along with Cheddar cheese and Blue cheese. Pulse until combined.

Scoop and form cheese mixture into 1-inch balls and place on a parchment paper-lined platter. Refrigerate for at least 2 hours, until firm.

In shallow bowl or dish, combine sesame seeds, poppy seeds, dried minced onion, black pepper and sea salt. Roll each cheese ball in the seed mixture. Refrigerate until ready to serve. Serve with bagel chips or crackers.