You may still be recovering from that Easter ham and those Cadbury eggs, but there are still plenty of treats and holidays to go around this month.

Use some of those leftover candies for recipes to celebrate National Jelly Bean Day on Saturday, or pair that leftover ham with a delicious dessert to honor National Upside-Down Cake Day on Thursday.

Or just make something for Sunday’s National Cherry Cheesecake Day simply because it sounds good.

Pineapple upside-down cake


4 eggs

1/2 cup butter

1 cup light brown sugar

1 20-ounce can sliced pineapple

10 maraschino cherries, halved

1 cup cake flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar

1 tablespoon butter, melted

1 teaspoon almond extract


Melt a 1/2 cup of butter over low heat in a 10-inch heavy skillet. Remove it from the heat and evenly sprinkle brown sugar over the pan.

Arrange the pineapple slices to cover the bottom of the skillet. Distribute the cherries around the pineapple and set aside.

Sift together the flour, baking powder and salt.

Separate the eggs into two bowls.

In a large bowl, beat the egg whites just until soft peaks form. Gradually add the granulated sugar, beating well after each addition. Beat it until medium-stiff peaks form.

In a small bowl, beat the egg yolks at high speed until they’re thick and yellow. Use a wire whisk or rubber scraper to gently fold the egg yolks and flour mixture into the whites, using an over-and-under motion until blended.

Fold in 1 tablespoon of melted butter and the almond extract.

Spread the batter evenly over the pineapple.

Bake at 325 degrees for 30 to 35 minutes, until the surface springs back when gently pressed and a toothpick inserted in the center comes out clean.

Loosen the edges of the cake with a knife. Let it cool for five minutes before inverting it onto a serving plate.

Jelly bean cookies


1 cup butter, softened

2/3 cup light brown sugar

2/3 cup sugar

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/2 cups rolled oats

14-ounce bag jelly beans, chopped


Spray a cookie sheet with nonstick spray and set aside.

In a large bowl, mix together the butter, brown sugar and sugar until it’s smooth and creamy.

Add the egg, baking soda, baking powder, salt and vanilla, and mix well.

Slowly mix in the flour and oats. Stir in the jelly beans. The dough should be stiff.

Drop spoonfuls of batter about 2 inches apart on the prepared cookie sheet.

Bake the cookies at 350 degrees for eight to 10 minutes or until the edges turn a light golden brown.

Cherry cheesecake cupcakes


1 cup graham cracker crumbs

3/4 cup butter, melted

2 tablespoons sugar

1 pound cream cheese, whipped

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 21-ounce can cherry pie filling


Line 24 muffin cups with foil liners.

Mix the graham cracker crumbs, melted butter and 2 tablespoons of sugar together in a bowl. Press the crumbs into the bottoms of the prepared muffin cups.

Beat the cream cheese, 3/4 cup of sugar, eggs and vanilla extract in a bowl until the filling is smooth. Divide the filling in the muffin cups.

Bake the cupcakes at 350 degrees for about 10 minutes, until the tops are golden around the edges and slightly cracked.

Let the cupcakes cool completely and then top each one with the cherry pie filling.

Like Kelly Dickey on Facebook and follow her on Twitter @KellyD_THB, or call 765-640-4805.

​Like Kelly Dickey on Facebook and follow her on Twitter @KellyD_THB, or call 640-4805.

Kelly is the features reporter for The Herald Bulletin. She writes about art, churches, music, theatre and interesting people throughout Madison County.

Recommended for you