easter breakfast cassaroleCategoriesRecipes
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Easter Breakfast Casserole

Prep:25 minsCook:1 hr 15 minsTotal:1 hr 40 minsServings:12Yield:12 servings

Ingredients

  • 1 pound bacon
  • ¼ cup diced onion
  • ¼ cup diced green bell pepper
  • 3 cups shredded Cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 (16 ounce) package frozen hash brown potatoes, thawed

Directions

  • Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.
  • Step 2Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  • Step 3In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  • Step 4Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Easter_Bunny_Buns_CategoriesRecipes
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Easter Bunny Buns

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Makes: Eight

Ingredients:

  • 2 cups all purpose flour or bread flour
  • 2 teaspoons (1 packet/7 grams) instant yeast
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup milk (reduced fat or whole milk) heated to 120° F
  • 2 Tablespoons softened butter or trans fat-free margarine
  • 1 egg at room temperature
  • additional 1/2 to 3/4 cup flour
  • 16 raisins

Instructions:

  1. In a large mixing bowl combine flour, yeast, sugar & salt.
  2. Stir in warmed milk & butter (or margarine), then egg.
  3. Beat on high for 2 minutes.
  4. Stir in enough additional flour to make a firm dough.
  5. Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
  6. Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
  7. Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
  8. Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
  9. Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
  10. Cut four tiny 1/2-inch circles for the noses.
  11. Slightly tuck 2 ears under the top of each bunny’s head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
  12. Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
  13. Bake each sheet separately in a preheated 375° F oven for 10-12 minutes until golden brown.
Easter-Dirt-CakeCategoriesRecipes
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Easter Dirt Cake

Servings: 12 servings 

Time: 4 hrs 30 mins

Ingredients

  • 19.1 oz Oreos regular stuffed, crushed and divided
  • 8 oz cream cheese softened
  • 8 Tbsp salted butter softened
  • 1 cup powdered sugar aka icing sugar or confectioners sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip thawed
  • 6.8 oz instant vanilla pudding 2 – 3.4 oz boxes
  • 3 cups milk cold

Topping

  • 1/2 cup shredded coconut
  • 15 drops green food coloring or to desired color
  • 9 Bunny Peeps 9-12 peeps
  • 20-25 mini candy eggs Cadbury, M&M, or Hershey’s eggs

Instructions

  • Add Oreos (filling included) to a food processor and blend until they reach a fine crumb. You can also place them in a large zip-top bag and crush them with a rolling pin.
  • Set aside 1/3 (around 9-10 cookies worth) of the Oreo mixture for the top of the cake. Press the remaining Oreo crumbs evenly into the bottom of a 13×9 pan.
  • With a hand mixer, combine the butter and cream cheese, beating until smooth and creamy, about 25-45 seconds.
  • Add the powdered sugar and vanilla extract, mixing to combine on low speed.
  • Fold the cool whip into the cream cheese mixture with a rubber spatula.
  • In a separate bowl, whisk together the milk and instant vanilla pudding until smooth and the mixture begins to slightly thicken. Allow the mixture to set in the refrigerator for about 10 minutes.
  • Fold the cream cheese mixture into the pudding mixture.
  • Pour over the Oreo crust, spreading gently to evenly distribute.
  • Add the remaining Oreo crumbs evenly on top of the dessert.
  • Cover and refrigerate for at minimum 4 hours or overnight.
  • For the topping, mix the shredded coconut with green food coloring to create “grass”. Sprinkle on top of cake.
  • Gently place the Peeps on top of the cake, pressing down slightly to make sure they stick up right.
  • Scatter chocolate eggs near the peeps and throughout any empty spaces.

Expert Tips & FAQs

  • Pop the dessert into the freezer for about an hour before serving for nice clean slices.
  • Switch up the flavor of the pudding to your liking. Chocolate, white chocolate, cheesecake, and even butterscotch pudding are all great options. Sugar-free instant pudding will work just fine as well in this cake.
  • It is truly up to you on how thick you’d like the crust and the top coat of Oreo crumbs to be. There is no wrong way, so eyeball it to your liking. We have made the layers both thin and thick, and it’s delicious either way! The only thing to note is that you’ll want the crust to be a bit thicker than the top coat so the base is fairly sturdy when removing a slice from the pan.
Jello-Poke-CakeCategoriesRecipes
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Lime Poke Cake

Ingredients:

  • 1 box white cake mix
  • 4 large egg whites, room temperature
  • ½ cup vegetable or canola oil
  • 1 cup buttermilk
  • ½ cup cold water
  • 1 small box (3.4 oz) lime gelatin (any flavor will work)
  • 1 cup boiling water

Frosting

  • 1 (8 oz.) tub whipped topping, thawed
  • 1 small box (3.5 oz) instant vanilla pudding mix

Toppings

  • Additional whipped topping
  • Sprinkles
  • Fresh limes

DIRECTIONS:

First, preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.

Combine cake mix, eggs, water, and oil until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.

Using a wooden skewer or large fork, poke holes into cake about every ½ inch.  Carefully pour gelatin over the cake.

Place in refrigerator at least 3 hours or overnight. 

Now, it is time to make the frosting. 

In a mixing bowl, combine whipped topping with pudding mix until completely smooth. Spread over cake.

Store in refrigerator until ready to serve. Serve with sprinkles or fresh limes

If you have leftovers, store in refrigerator covered with plastic wrap.

Mississippi-Mud-PotatoesCategoriesRecipes
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Mississippi Mud Potatoes

INGREDIENTS

6-7 cups potatoes, peeled and diced
2 cups cheddar cheese, grated
1 (1 lb) package bacon, cooked and crumbled
1 teaspoon garlic salt
1 cup mayonnaise
1/2 cup green onions, thinly sliced

PREPARATION

Preheat oven to 325°F.

In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.

Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Enjoy!

Almond flour CrepesCategoriesRecipes
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Almond Flour Crepes

Prep Time 15 mins

Cook Time 23 mins

Resting time 1 hr

Total Time 1 hr 38 mins

Grain Free Low Carb Crepe Batter

INGREDIENTS 

INSTRUCTIONS 

Make The Crepe Batter

  • Mix all ingredients in a blender to form the batter. Let it rest for at least 1 hour to thicken.
  • Pre-heat your pan and pour a little less than 1/4 cup batter into the heated pan. I use a 10″ non stick ceramic skillet.  It’s important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes. 
  • As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. 
  • Cook about one to two minutes until the edges start browning, flip and cook for another 20 seconds.
  • After you’re done stacking crepes, cover them with a plastic wrap or clean towel to seal the moisture.
  • The longer they stay covered the softer and more flexible they get.
Banana Upside Down CakeCategoriesRecipes
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Banana Upside Down Cake

Prep Time: 25 minutes

Cook Time: 60 minutes

Category: Dessert

Method: Oven

Ingredients

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp).
  3. Place the pan in the oven for 5-7 minutes (until butter has melted).
  4. Remove from the oven and stir butter and sugar and spread evenly on the bottom.
  5. Arrange sliced bananas to cover the bottom. Set Aside.
  6. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  7. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  8. Turn your mixer on low and add dry ingredients mixture. Mix just to combine.
  9. Pour the batter over bananas, smooth the top and bake.
  10. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  11. Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate.
  12. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To make caramel glaze:

  1. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly.
  2. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes.
  3. Pour 2/3 of the glaze over the banana layer.
  4. Reserve leftovers of the caramel glaze for serving.
  5. The glaze thickens as it cools and pale in colors!!!
  6. When serving reheat the leftovers of the glaze and drizzle on each slice.
  7. Sprinkle with toasted chopped pecans if desired.
  8. You can also top each slice with a scoop of vanilla ice cream or whipped cream.
orange creamsicle saladCategoriesRecipes
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Orange Creamsicle Salad

PREP TIME 35 mins

CHILL TIME 2 hrs

TOTAL TIME 2 hrs 35 mins

INGREDIENTS 

  • 1 3-ounce box orange flavored gelatin
  • 1 3.4 ounce box vanilla instant pudding
  • 1 cup boiling water
  • ½ cup cold water
  • 8 ounce tub whipped topping thawed
  • 1 28-ounce can mandarin oranges drained (reserve 8 – 10 for garnish)
  • 2 cups mini marshmallows
  • ¼ cup mini marshmallows (optional garnish)

INSTRUCTIONS 

  1. Using a medium size heat safe bowl, stir together the orange flavored gelatin and boiling water. Stir until the gelatin is completely dissolved.
  2. Stir in the cold water. Place in the refrigerator for 15 minutes.
  3. Remove the cooled gelatin from the refrigerator, and whisk in the vanilla instant pudding until completely incorporated. Cover the bowl and return to the refrigerator for 20 minutes.
  4. Remove the bowl from the refrigerator. Fold in the whipped topping, drained mandarin oranges and mini marshmallows. Return to the refrigerator and chill for 2 hours or overnight.
  5. Just before serving, garnish with the reserved mandarin oranges and mini marshmallows.
BLT DipCategoriesRecipes
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BLT Dip

PREP TIME: 10 MINCOOK TIME: 30 MINTOTAL TIME: 40 MIN

INGREDIENTS

  • 1 pound bacon, cooked, drained, crumbled and divided
  • 2- 8 ounce packages cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 6 slices of provolone cheese, cut into small pieces
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon black pepper
  • 1 1/2 cups tomatoes, chopped
  • 1 cup shredded iceberg lettuce

INSTRUCTIONS

  1. Preheat oven to 350 degrees. 
  2. Spray a 1 1/2 quart baking dish with non-stick spray. 
  3. Set aside 1/2 cup crumbled bacon.
  4. In a large bowl combine remaining bacon, cream cheese, mozzarella, provolone, sour cream, mayo, Italian seasoning, garlic powder, dijon, and pepper. 
  5. Spoon mixture into the baking dish. 
  6. Bake for 25-30 minutes or until hot and bubbly. 
  7. Sprinkle with lettuce, tomatoes and remaining bacon. 
  8. Serve immediately with crackers, pretzels, tortilla or pita chips!!
Italian Easter CookiesCategoriesRecipes
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Italian Easter Cookies

PREP TIME 1 HR 15 MINS

COOK TIME 15 MINS

LET COOL 5 MINS

TOTAL TIME 1 HR 35 MINS

SERVINGS 24

INGREDIENTS

  • ▢FOR THE COOKIES:
  • ▢2 1/2 cup All Purpose Flour
  • ▢1/2 cup Butter softened
  • ▢1/2 cup Granulated Sugar
  • ▢3 Large Eggs
  • ▢2 tsp Vanilla Extract
  • ▢Zest of 1 Lemon
  • ▢1 Tbsp Baking Powder
  • ▢1/4 cup Milk
  • ▢1/4 tsp Salt
  • ▢FOR THE GLAZE:
  • ▢2 cups Powdered Sugar shifted
  • ▢2 Tbsp Lemon Juice fresh
  • ▢1 Tbsp Milk
  • ▢Multi-Color Pastel Sprinkles

INSTRUCTIONS

  • Beat together the butter and sugar in a stand up mixer or with a hand held mixer until the ingredients are creamed together and smooth.
  • Then add in the eggs, vanilla extract and lemon zest. 
  • Mix until combined and light and fluffy.
  • Then add in the milk and mix until incorporated.
  • In a separate bowl, mix together the flour, baking powder, and salt together. 
  • Then gradually add these dry ingredients into the wet ingredients. 
  • Mix together until the ingredients are just combined – do not over mix.
  • Then cover the dough and refrigerate for at least 1 hour or overnight.
  • Then preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  • Remove pieces of dough from the bowl and roll into 5-6 inch long ropes (the ropes should be thin as they will rise as they bake).  Then form knots out of the dough ropes.  Place the formed knot cookies on the baking sheet and bake for 15-18 minutes until the cookies are lightly golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
  • While the cookies are cooling, make the glaze. 
  • In a bowl, stir together the powdered sugar, lemon juice and milk.
  • Once the cookies are cool, cover them with the glaze and top  with the pastel sprinkles.
  • Enjoy!