STRAWBERRY CREAM CAKE
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This pin on Pinterest caught my eye from Katherine's Kitchen. It is basically strawberry shortcake...but it doesn't taste basic! It is so delicious. I brought it to my son's Blue and Gold Banquet for Cub Scouts and there might have been a little competition on who got the last piece! I had to check the recipe twice because it did not call for any OIL or BUTTER. But it worked like a dream and actually cake out with the texture of angel food cake.

1/2 package white cake mix

1 egg

3/4 c. water

2 T. flour

Mix together the ingredients and blend on high for 2 minutes. Pour into a greased 9 X 13 pan. Bake at 350 degrees for 20-25 minutes or until toothpick tests done. Allow to cool completely before adding cream layer.

8 ozs. softened cream cheese
2 c. powdered sugar
1 c. heavy whipping cream

Beat the whipping cream on high until soft peaks form. In another bowl, beat the cream cheese until smooth and then gradually add the powdered sugar. Gently fold in the whipped cream. Spread over the cooled cake.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)

-OR-

2 small packages frozen strawberries (thaw and save the juice)

1 pkg. Danish Strawberry Dessert (found near the jello desserts)

Mix the Danish Dessert using the 1 3/4 cup liquid method- using the strawberry juice and additional water to make up the difference. Cook according to package directions and cool completely before adding the berries. Gently spread the berry mixture over the cream cheese layer of the cake. Refrigerate for 4 hours before serving.

STRAWBERRY RHUBARB MARSHMALLOW CAKE
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I got this recipe from a cute lady I worked with back when I had a job outside of the home...so about 10 years ago. It is a keeper for sure and a totally delectable way to use up all that seasonal rhubarb! I think rhubarb is a love/hate thing. If you are one of the haters, use all strawberries in this recipe. Enjoy!

1 pkg. white cake mix+ ingredients called for on box
1 pkg. (12-16 ozs) frozen strawberries, thawed OR
use half fresh or frozen (and thawed) rhubarb and half of the strawberries
1 small pkg. strawberry jello
1 bag miniature marshmallows
whipped topping to top finished cake with (optional)

Preheat oven to 350 and grease 9 X 13 pan very well with cooking spray. (The marshmallows tend to stick). Line pan with marshmallows. Combine fruit of choice with jello powder until dissolved; set aside. Mix cake using ingredients and directions on the box. Pour batter over marshmallows. Finally, pour fruit mixture over cake batter. Bake for app. 40 minutes or until the cake pulls away from the sides. Serve warm or at room temperature with a dollop of whipped cream.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

PIONEER WOMAN’S STRAWBERRY SHORTCAKE

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1 1/2 c. flour
3 T. corn starch
1/2 tsp. salt
1 tsp. baking soda
9 T. unsalted butter, room temperature
1 1/4 c. sugar
3 large eggs
1/2 c. sour cream, room temperature
1 tsp. vanilla

ICING ( or just frost with whipped cream)

1 block cream cheese, room temperature
2 sticks unsalted butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla
1 lb. strawberries

Preheat oven to 350. Sift together flour, salt, baking soda, and corn starch. Cream butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into a greased and floured 8-inch cake pan. Bake for 25 to 35 minutes, or until cake tests done with a toothpick. Remove from pan, and place on a cooling rack. Allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

CARROT CAKE MUFFINS

WW FRIENDLY

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I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

EASTER NESTS
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A cute and fun idea for Easter!

10 ozs. your choice baking chips (butterscotch, chocolate, or peanut butter)
1T. shortening
1 large package chow mein noodles
candy "eggs" (can use egg-shaped candy such as peanut m & m's, cadbury mini eggs (my all time FAVORITE), or even jelly beans

Melt the chips of your choice on the stovetop or in the microwave. When the chips are completely melted, add shortening and stir to blend. Add the chow mein noodles to the melted candy and toss to thoroughly blend the mixture. Working quickly, drop tablespoons of the mixture into a muffin tin or onto wax paper, hollowing out the center to shape into the form of a bird’s nest. Before the nests dry completely, place candies of your choice in the center of each nest. Let set for a couple of hours. Can be stored in an airtight container.

SPINACH STRAWBERRY SALAD

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Who is ready for spring?! I know we are. I am loving all the fresh new strawberries popping up in stores for reasonable prices. This is a great way to use those.

Spinach
Lettuce (optional)
Sliced Strawberries
Shredded Mozzarella cheese
Sliced Almonds I like these

Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. milk (I use water)
1/4 c. vinegar
1/4 c. sliced strawberries
2 tsp. poppy seeds
1/4 tsp. onion powder
1/4 tsp. salt

Blend the mayo, sugar, milk or water, vinegar, strawberries, poppy seeds, onion powder, and salt. I like to let the dressing chill for a few hours to let the flavors blend. Dress and top with strawberries, cheese, and almonds.

CARROT CAKE

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My Mom makes this for my sister's birthday in April every year. It is really the only time of year we have it, which I'm not sure why that is because it's so good!

2 c. sugar
1 1/2 c. oil
3 eggs
1 tsp. vanilla
1 c. crushed pineapple, drained
3 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
2 c. carrots, shredded
1 c. chopped walnuts
1 c. raisins (optional)

Preheat oven to 325. Mix sugar, oil, eggs, vanilla, and pineapple. Sift together the flour, baking powder, salt, soda, and cinnamon. Add to creamed mixture. Finally, add carrots, walnuts, and raisins. Pour into greased 9 X 13 pan (or desired pan/pans) and bake for 1 hour. Cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/4 c. butter or margarine, softened
4 oz. cream cheese, softened
2 T. milk
2 tsp. vanilla
1 lb. powdered sugar

Combine butter, cream cheese, milk, and vanilla. Beat well with a hand mixer. Add powdered sugar until you reach your desired consistency. Frost cake. Devour!

LEMON COOL WHIP CRINKLES

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These are really simple and a nice treat to welcome Spring!
Original recipe found at Allrecipes, but my new favorite recipe blog tipped me off to them.

1 (8 oz.) container frozen whipped topping, thawed
2 eggs
1 (18.25 oz.) package lemon cake mix
1/2 c. powdered sugar

Preheat oven to 350. Beat together the whipped topping and eggs. Add the cake mix and mix until combined. Refrigerate dough for 30 minutes-1 hour. Lightly spray baking sheets. Drop by teaspoonfuls into a bowl of powdered sugar and roll around to coat. Bake for for 8-10 minutes or until bottoms of cookies are lightly browned. Allow to sit on the cookie sheet for a few minutes before cooling on wire racks.

KEY LIME PIE ICE CREAM

All I have to say is this is by far my favorite ice cream I have ever tried that does not involve chocolate. So sweet, tart, and summery! I have to thank Real Mom Kitchen for the recipe.

1 1/2 c. 2% milk
1/2 c. bottled Key lime juice (I used Nellie and Joe’s)
1/2 c. heavy whipping cream
dash of salt
1 (14-ounce) can sweetened condensed milk
8 graham crackers (2 cookie sheets), coarsely crushed, divided

Stirring with a wisk, combine milk, lime juice, whipping cream, salt, and sweetened condensed milk.
Pour mixture into freezer bowl of an ice-cream freezer, and freeze according to manufacturer’s instructions.
Stir graham crackers into ice cream or add during last 5 minutes in the freezer. (In my Cuisinart it takes about 25 minutes for the ice cream so I add the crackers just a little after the 20 minute mark). Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Makes 1 1/2 quarts.

TROPICAL LIME OAT BARS

So summery and so good!

3/4 c. sugar

1/2 c. butter, softened

2 c. oatmeal, uncooked

1 1/4 c. flour

1/2 tsp. salt

1 14 oz. can sweetened condensed milk

1/2 c. sour cream

2 tsp. finely grated lime peel

1/2 c. fresh lime juice

1/2 c. shredded coconut

3/4 c. macadamia nuts, chopped fine

Preheat oven to 350. Lightly spray bottom and sides of a 9 X 13 baking pan with cooking spray. In a large bowl, beat sugar and butter with electric mixer until creamy. Combine oats, flour and salt and add to creamed mixture. Mix until crumbly. Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of pan. Bake 10 minutes or until light golden brown. Transfer to cooling rack. In same bowl, combine sweetened condensed milk, sour cream, lime peel and lime juice. Mix well. Carefully pour evenly over the hot crust. Combine reserved oat mixture, coconut and nuts. Mix well and sprinkle evenly over filling, patting lightly. Bake 30 to 35 minutes, or until topping is light golden brown. Cool completely before cutting into bars. Store covered in the fridge.

PAULA DEEN'S LEMON BLOSSOMS

Cute little bite-size sweet-tarts!

1 pkg. yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze:

4 c. confectioners' sugar

1/3 c. fresh lemon juice

1 lemon, zested

3 T. vegetable oil

3 T. water

Preheat the oven to 350 degrees F. Spray miniature muffin tins well with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Allow to cool slightly and then turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in a container with a tight-fitting lid.

CHICKEN PASTA SALAD

12 oz. pasta shells
2 c. cooked, chopped chicken
2 c. coarsley chopped celery
2 c. red grapes, cut in half
2-3 green onions, diced
1 c. pineapple tidbits, drained (optional)
1 c. cashew halves
1 small bottle Kraft coleslaw dressing
1 c. mayonaisse
sprinkle of seasoning salt

Cook pasta until done in salted water. Drain and allow to cool slightly. Combine chicken, celery, grapes, green onions, pineapple, and cashews in a bowl. Combine the coleslaw dressing, mayo, and seasoning salt. Pour over salad. Refrigerate several hours.

BERRY SQUARES

1 angel food cake or pound cake
(mine was store bought)
3 T. orange juice
4 cups frozen or fresh berries (halved
strawberries, raspberries, blackberries,
blueberries, etc)
2 kiwi fruit, chopped
2 T. sugar
2 1/2 c. cold milk
2 small pkg. vanilla instant pudding
1 8 oz. cnt. french vanilla or original Cool Whip, divided

Slice cake about 1" thick and arrange on the bottom of
a 9 X 13 pan. Cut to fit if necessary. Drizzle cake with
orange juice. Top with berries and kiwi and sprinkle
with sugar.

Pour milk into a large bowl. Add dry pudding mixes. Whisk
for 2 minutes or until dissolved. Fold in 1 cup of the Cool
Whip. Spread over berries. Top with remaining Cool Whip.
Refrigerate at least 1 hour. (I did overnight).

This Kraft recipe could easily be made light with the use of angel food over pound cake and sugar free pudding and whipped topping.

GREAT way to use up all those dyed eggs after Easter!

GRANDMA T'S BACON EGG SPREAD
Wondering what to do with those extra boiled eggs from Easter? This makes a great lunch on toast or snack on crackers! Reminds me so much of Grandma!

2 hard boiled eggs, peeled and diced
2 T. finely minced onion
6 slices crisp bacon, crumbled
1 c. shredded cheddar cheese
1/4 c. chopped olives
1/4 c. diced green or red pepper
1/2 c. mayonnaise
salt and pepper to taste

Combine eggs, onion, bacon, cheese, olives, and peppers. Stir in mayo to coat and season with salt and pepper. Chill before serving.

EASTER BUNNY BREAD


I found this gem in a Taste of Home magazine way back when. I've made it twice and it was a hit both times! It's almost too cute to eat!

Prep: 20 min. + rising
Bake: 25 min. + cooling

Ingredients
2 loaves (1 pound each) frozen bread dough, thawed (or your favorite homemade bread dough)
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice

Directions
Cut a fourth off of one loaf of dough; shape into a pear shape to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip.

This would also be fun to just serve in place of rolls at your Easter feast! You could fill his tummy with honey butter! My mom took this bunny to a potluck on the Saturday before Easter. She cut out the hole in the tummy and put a white bowl in the hole. Then she filled it with crab salad and sliced the ears, leaving them in place. She also put crackers on the tray around the bunny. It was a hit - people were even taking pictures of it!

Yield: 1 loaf (24 servings)

STRAWBERRY CHEESECAKE BITES
WW Friendly

4 oz. fat free cream cheese, softened
3 T. powdered sugar
1 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. butter extract (optional)
app 22 medium strawberries, whole
1/4 c. graham cracker crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag or small spatula to just slightly above the tops. Smooth out to cover the top with the cream cheese mixture. Mix butter extract with graham cracker crumbs (if using) and then dip each top into the crumbs. Chill for a few hours or over night.
These are also good dipped in chocolate graham cracker crumbs of even oreo crumbs. Of course, that changes the WW points!
4 strawberries per serving
WWPOINTS: 1

SOUR CREAM LEMON PIE

Think Spring!

Use your favorite pie crust recipe or already made crust found in the refrigerated section of the grocery store and bake according to directions for 2 one crust pies.

Filling:

2 Cups Sugar

1 tsp salt

2 Tbsp cornstarch

Whisk together in microwave safe bowl

Then add: 2/3 cup lemon Juice

2 Tbsp Lemon zest (optional-but best with it)

6 egg yolks

2 cups milk

Stir with a whisk until combined then add:1/2 cup margarine or butter

Microwave 3 minutes at a time for 12-15 min., stirring well with whisk between each 3 min. interval. Refrigerate until cool. Whip until creamy and add about 1/2-3/4 cup sour cream, stir.

Top with whipped cream if desired.

Makes 2 pies