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Cinnamon Roll Poke Cake

PREP TIME 10 mins

COOK TIME 20 mins

COOL TIME 20 mins

TOTAL TIME 50 mins

INGREDIENTS  

For the Cake

  • 1 box white cake mix 

For the Filling

  • 5 tablespoons butter
  • ½ cup light brown sugar packed
  • 3 teaspoons ground cinnamon
  • 2½ teaspoons clear vanilla extract
  • 14 ounce can sweetened condensed milk

For the Frosting

  • 8 ounce bar cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons clear vanilla flavoring 
  • 2 ½ cups powdered sugar
  • 2 teaspoons half and half

INSTRUCTIONS 

  • Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
  • Prepare the vanilla cake as directed on the cake box.
  • Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference.
  • These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
  • Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart. I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
  • In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined.
  • Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
  • Carefully ladle the butter mixture evenly over the top of the cake slowly.
  • Using a stand mixer, or a handheld mixer and a medium size mixing bowl, on medium to medium-high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl until fully incorporated.
  • Reduce the mixer speed to low, add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time. Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth and slightly fluffy.
  • Spoon all of the frosting onto the cake and smooth it out evenly with a silicone spatula or an offset frosting knife. Cake is ready to serve immediately or is also delicious chilled with some ice cream.
CategoriesRecipes
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ONE HOUR EASTER DINNER

prep time30 minutes

cook time25 minutes

total time55 minutes

servings4 people

INGREDIENTS

Au Gratin Potatoes

  • 3 cups Yukon Gold potatoes, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated

Honey Butter Carrots

  • 1 pound baby carrots,* washed and peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme, optional
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon honey

Parmesan Asparagus

  • 1 bunch thick asparagus, woody ends removed
  • 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
  • 2 tablespoons olive oil
  • 1/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham

  • 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
  • 1 can sliced pineapples (reserve the juice)
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon Dijon mustard

Optional

  • 1/2 large baguette, sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Italian Seasoning
  • Fresh parsley, fresh lemon

INSTRUCTIONS

  • Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes

  • Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 
  • Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.

Honey Butter Carrots & Parmesan Asparagus

  • Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
  • On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
  • Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
  • For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Brown Sugar Pineapple Ham

  • Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
  • In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
  • Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
  • Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
  • Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
Bacon-Wrapped-Pork-Tenderloin-for-Easter-DinnerCategoriesRecipes
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Bacon-Wrapped Pork Tenderloin for Easter Dinner

Prep Time10 mins

Cook time40 mins

Total Time50 mins 

Ingredients

  • 5 slices OSCAR MAYER Selects Smoked Uncured Bacon
  • 1 pork tenderloin (1 lb.)
  • ¼ tsp. cracked black pepper
  • ¼ cup packed brown sugar
  • 2 Tbsp. apple juice
  • 1 tsp. GREY POUPON Dijon Mustard
  • Dash ground nutmeg

Instructions

  1. HEAT oven to 400ºF.
  2. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
  3. BAKE 20 min. or until cooked to 135ºF. (I went to 145ºF.) Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  4. BRUSH meat with glaze using pastry brush. Bake 10 min. or until done ( at least 145ºF but I went to 165ºF.).
  5. To achieve a crispier bacon top, broil meat for 1 to 2 minutes or until desired crispiness. Cover loosely with foil. Let stand 5 min. before slicing.

easter-egg-tiffinCategoriesRecipes
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Easter Egg Tiffin

MAKES:36 servings

PREP TIME:0 hours 35 mins

COOK TIME:0 hours 30 mins

TOTAL TIME:1 hour 5 mins

Ingredients

115 g unsalted butter, plus extra to grease

100 g pecans

397 g tin condensed milk

150 ml whole milk

425 g light brown soft sugar

1 tsp. vanilla bean paste

1/2 tsp. flaked sea salt

150 g dark chocolate (70% cocoa solids), chopped

Directions

  • Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool.
  • Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115˚C on a sugar thermometer – about 15min.
  • Set pan aside for 5min. Meanwhile roughly chop the pecans.
  • Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min.
  • Stir in the chopped pecans. Scrape mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge. 
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile transfer the fudge to a board and trim the edges to neaten. Cut into 36 squares, each roughly 3 x 3cm.
  • Line a baking sheet with baking parchment. Dip each square into the melted chocolate to 1/2 coat. Leave to set on the lined sheet at room temperature, or chill briefly if needed. Serve.

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.
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!

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.
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!