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.
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!
banana pudding cakeCategoriesRecipes
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Banana Pudding Cake

INGREDIENTS

For the cake:

Cooking spray

1 cup full-fat sour cream

1/2 cup whole milk

1/3 cup vegetable oil

3 large eggs

1 (15.25-ounce) box vanilla or white cake mix

1 (3-ounce) box cook and serve banana cream pudding mix (not instant)

For the frosting:

8 ounces full-fat cream cheese, at room temperature

1 1/4 cups cups powdered sugar

2 teaspoons vanilla extract

3 cups cold heavy cream

For assembly:

1 (11-ounce) box Nilla Wafers, divided

2 medium ripe (but not spotty) bananas

INSTRUCTIONS

Make the cake:

Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.)

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.

Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth.

Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth.

Evenly divide the batter between the prepared baking pans.

Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Place the pans on a wire rack and cool completely.

Make the frosting:

Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese.

Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes.

Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream.

Continue beating until the mixture thickens and is smooth, 4 minutes.

Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes.

Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake:

Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag.

Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs.

Peel and thinly slice 2 medium ripe (but not spotty) bananas.

Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake.

Place one cake layer, cut-side down, onto a serving platter or cake stand.

Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula.

Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.

Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting.

Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.

Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake.

Insert a whole Nilla Wafer between each mound of frosting.

Tornado CakeCategoriesRecipes
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Tornado Cake

PREP TIME10 minutesCOOK TIME45 minutesTOTAL TIME1 hour 10 minutesSERVINGS12

Ingredients 

Cake

  • 1 tablespoon salted butter for greasing pan
  • 1 package yellow cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk
  • 20 ounces pineapple crushed

Topping

  • 2 egg yolks
  • ¾ cup evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons salted butter
  • 1 cup sweetened flaked coconut
  • 1 cup pecans chopped

Instructions 

Cake

  • Preheat oven to 350°F. Grease 9×13 inch glass baking dish with a tablespoon of butter and set aside.
  • In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
  • Mix in crushed pineapple (including juice) until combined.
  • Pour the cake batter into the baking dish.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Topping

  • In a heavy saucepan whisk together egg yolks and evaporated milk.
  • Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.
  • Simmer, stirring frequently, until the mixture thickens and deepens to a golden color.
  • This takes about 5 minutes after mixture has come to a boil).
  • Remove from heat and stir in pecans and coconut flakes.
  • Set aside until the cake finishes cooking.
  • When cake comes out of the oven, poke all over with the handle of a wooden spoon.
  • Gently spread topping evenly over the top.
  • Allow the cake to cool slightly before cutting into pieces and serving.
chocolate crossant bakeCategoriesRecipes
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CHOCOLATE CROISSANT BREAKFAST BAKE

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Ingredients:

  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, softened
  • 1⅓ cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips

Ingredients:

  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, softened
  • 1⅓ cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips
jello cookiesCategoriesRecipes
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Jello cookies

PREP TIME 15 mins

COOK TIME 12 mins

TOTAL TIME 27 mins

INGREDIENTS

  • 1 17.5 ounce bag snickerdoodle cookie mix (you will not be using the cinnamon-sugar package for this recipe)
  • ▢½ cup (1 stick) salted butter melted
  • ▢1 large egg
  • ▢3 tbsp red flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp blue flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp green flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp yellow flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢1 cup granulated white sugar

INSTRUCTIONS 

  • Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or a silicone baking mat.
  • In a large bowl, stir together the cookie mix, melted butter, and egg until fully combined.
  • Separate the cookie dough evenly into four small mixing bowls.
  • To each bowl, knead in 3 Tablespoons of each color of flavored gelatin. You should have four different colored doughs when you finish. (I found it was easier to use my hands for this part)
  • Place the sugar in a shallow bowl, you will be rolling your cookies in it as you prepare them.
  • Scoop out the cookies using a 2 Tablespoon cookie scoop and roll them into balls. Roll them in the sugar until completely covered.
  • Place the balls on the prepared sheet pan with 2 inches between each cookie. Bake in the oven for 10-13 minutes or until the tops of the cookies get firm to the touch. You may begin to see a golden color on the tops of the cookies, if so take them out so that they don’t overcook.
  • Let cool on the baking sheet for 3-5 minutes and enjoy warm or cooled!
Cake-Batter-DipCategoriesRecipes
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Cheesecake Cake Batter Dip

Prep Time10 mins

Total Time10 mins

Servings: 6 servings

Ingredients

  • 8 oz package of cream cheese room temperature
  • 1/2 cup sour cream
  • 1/2 cup white cake mix
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sprinkles
  • Graham Crackers for dipping

Instructions

  • Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
  • Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
  • Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!
cake-mix-donuts-CategoriesRecipes
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Cake Mix Donuts

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

Ingredients  

  • 1 (16.25 oz) box cake mix
  • 2 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup milk

GLAZE:

  • 1 Tbsp unsalted butter melted
  • 1 1/2 cups powdered sugar
  • 3 Tbsp milk

TOPPING:

  • rainbow sprinkles optional

Instructions 

  • Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside.
  • Whisk together dry cake mix, egg, vegetable oil, and water until combined.
  • Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full.
  • Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack.

FOR THE GLAZE:

  • In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined.
  • Dip the cooled donut about 1/2 way into the glaze then lift and turn sideways to let extra run off. Place back on wire cooling rack.
  • Repeat with remaining donuts.
  • Top with optional sprinkles and enjoy!
edible cookie doughCategoriesRecipes
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Edible Cookie Dough

INGREDIENTS

  • 1¾ cups all-purpose flour
  • ¼ teaspoon of salt
  • 1 cup (16 tablespoons) salted sweet cream butter, softened
  • ¾ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoon heavy cream
  • 1½ cups mini semi-sweet chocolate chips

Directions

STEP ONE: In order to kill any possible strains of e. coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.

PRO TIP: If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP TWO: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.

STEP THREE: Using a stand mixer, or a large mixing bowl and a hand mixer, on medium-high speed. Cream together the butter, brown sugar, white sugar, and vanilla extract. Mix this mixture until it is fluffy.

STEP FOUR: Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.

STEP FIVE: Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and white streaks of flour are no longer visible.

STEP SIX: Using a large wooden spoon, mix in the regular and mini chocolate chips until they are evenly distributed.

STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.

HOW TO SERVE

The obvious way to eat this fun and tasty treat is right from the bowl, but you could use a little bit of cookie dough as a topping for other treats. Add pieces of your own edible cookie dough to a bowl of ice cream along with a drizzle of hot fudge and whipped cream.

STORAGE

IN THE FRIDGE: Keep the unused cookie dough covered in plastic wrap or in an airtight container and stored in the refrigerator. It will last for 2 to 3 days.

IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered for 2 to 3 months.

cherry breadCategoriesRecipes
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Cherry Bread

PREP TIME 15 minutes

COOK TIME 50 minutes

TOTAL TIME 1 hour 5 minutes

SERVINGS 16 Thin Slices

  • To help the cherries remain suspended throughout the batter, rather than sinking to the bottom, toss the cherries in flour before adding them to the mixture. This will help make sure you have a nice distribution of cherries throughout your loaf of bread. 

BREAD

¾ cup granulated sugar

1 tsp almond extract

1 tsp vanilla extract

½ cup vegetable oil

½ cup milk

¼ cup maraschino cherry juice

2 large eggs

½ cup sour cream

2 cups all-purpose flour

½ tsp salt

1½ tsp baking powder

  • GLAZE
  • 1 cup powdered sugar
  • 2-3 tbsps heavy whipping cream or milk
  • ½ tsp almond extract
  • 1-2 drops cherry extract or 1 tablespoon maraschino juice

FIRST STEP: Preheat the oven to 350°F. 

SECOND STEP: In a large mixing bowl, combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk to combine well.

THIRD STEP: In a separate bowl, sift together flour, salt, and baking powder.

FOURTH STEP: Drain maraschino cherries from the rest of the juice (you’ve already used ¼ cup of the juice in the bread batter) and coarsely chop the cherries into halves and/or quarters.

FIFTH STEP: Sprinkle 1-2 tablespoons of the flour mixture over the cherries and toss to combine.

SIXTH STEP: Stir the remaining flour mixture into the milk/eggs mixture. Stir just until wet and dry ingredients are combined – lumps and streaks of flour in the batter are fine.

SEVENTH STEP: Gently fold the cherries into the batter to distribute evenly, but do not overmix.

EIGHTH STEP: Pour batter into a greased or parchment-lined 9×5 loaf pan.

NINTH STEP: Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cover bread with  aluminum foil after 45 minutes to prevent it from over-browning on top.

TENTH STEP: Remove from the oven and cool. (You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan

ELEVENTH STEP: Whisk together the ingredients for the glaze.  Drizzle the glaze over the bread.  The glaze will set, dry to the touch after about 30 minutes.