Kool-Aid Dyed Easter Eggs

Who doesn't love Kool-Aid?

My daughter and I have done this project before a few years ago. Tonight, the night before Easter, she asked to do it again. 

The smell in the house is phenomenal. Strong, fruity blends wafting through the air. 

There really is no recipe for this project. Simply purchase the Kool-Aid flavors of your choice. Use an entire packet to approximately 10 ounces of water per cup or other container. Dunk your egg and leave until you receive the desired color. 

I personally do not use vinegar with this project. The Kool-Aid dyes the eggs very well by itself. Vibrant colors at that!

Don't forget to have the kiddos use a white crayon to draw a picture or write a secret message on the eggs for  a fun color contrast surprise!

Oreo Truffles

Want a quick and easy dessert that is mouth watering? Well, here it is......Oreo Truffles!

What you will need:

1 pkg Original Oreos (Not double stuffed)--reserve 3 cookies
1 8 ounce cream cheese, softened
16 ounce vanilla almond bark

Instructions:

Spread a long sheet of wax paper out on the counter top or area you will be working on. Place 36 Oreos in a food processor or chopper. Do not separate cream from cookies--use entire cookie. You want finely ground cookie crumbs when you are done. Add cream cheese. Mix well. Form into balls.

In a separate microwavable bowl, melt the almond bark. Dip the Oreo balls into the vanilla almond bark. Place on wax paper. Grind the remaining 3 cookies into fine ground crumbs. Sprinkle across the truffles after dipping. Allow to sit up until hardened. You may leave out or place in the refrigerator. They sit up nicely however you decide to store them.

Enjoy!

Old Fashioned Tea Cakes

Who doesn't love an Old Fashioned Tea Cake? Tea Cakes are holiday tradition in our home. I am pleased to share this simple recipe for them with you!

What you will need:

1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup butter
1 egg
3 tbsp milk
1/2 tsp vanilla


Instructions:

Preheat oven to 350 degrees.

Cream butter; add sugar and well beaten egg. Add salt and vanilla. Sift flour and baking powder. Add slowly to mixture, alternating with milk until mixed well. Roll 1/8 thick and cut into desired shapes with cutters. *Note: You will need flour for dusting your rolling pin and the dough as it will be slightly sticky (or at least mine was).  Bake for 10-15 minutes or until light golden.

Enjoy!

Sweet Potato Casserole

Sweet Potato Casserole is one of my all time favorite side dishes year round. I have several recipe variations of this dish, however, this is one of the best I have ate!

You will need:

• 3 cups cooked and mashed sweet potatoes (you may use canned if you prefer)
• 2/3 cup sugar
• 1/2 cup butter, softened
• 2 eggs, lightly beaten
• 1 teaspoon vanilla (not imitation flavoring)
• 1/3 cup milk

Topping

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup chopped pecans (you may substitute with walnuts if you prefer)

Instructions:

Preheat oven to 350 degrees.

To the mashed sweet potatoes, add sugar, butter, eggs, vanilla and milk. Beat until smooth.

Place mixture into a greased 9x13" baking pan.

Prepare topping by combining melted butter, brown sugar, flour and chopped pecans. Mix well. Drop by spoonfuls all over the top of the sweet potato mixture.

Bake for 30 minutes or until brown and bubbly on top. 

Enjoy!!

Strawberry Marshmallow Pie

If you like strawberries....and you like pie...then I have the pie for you! This pie is amazing. You may eat the entire thing yourself if you're not careful!

What you will need:

• 1 graham cracker crust
• 12 oz. cream cheese (softened)
• 1 - 7 oz. marshmallow creme
• 2 - 8 oz. whipped topping (thawed)
• 1 cup strawberries, diced or sliced thin
• lemon zest

Instructions:

Wash and dry strawberries thoroughly. Beat cream cheese on medium-high speed until creamy smooth and free of lumps. Scrape down the sides of the bowl occasionally. 

Add marshmallow creme and beat into cream cheese until smooth and well mixed. 

Add one container of whipped topping into the cream cheese/marshmallow mixture; mix well.

Add strawberries to the mixture then lemon zest. Mix on medium-high until everything is incorporated. 

Pour into prepared pie crust and refrigerate for approximately 2.5 hours or until firm. 

Top with whipped topping as desired.  *Note: I topped my entire pie with whipped topping before refrigerating. 

Optional Crust: If you prefer to make your own graham cracker crust, I have included the recipe below.

Graham Cracker Crust

2 1/4 cup graham cracker crumbs

1/2 cup unsalted butter

In a bowl, crush graham crackers into fine crumbs. Add melted butter and mix. Press into the bottom and sides of a pie plate. Refrigerate the crust until you are ready to add the filling. 

Enjoy!!

Apple Dumplings

The perfect Fall dessert. This recipe is divine and could not be any easier!

Ingredients:

1 large apple (2 if small)
1 - 8 ounce (8 count) tube of crescent rolls
1 stick butter, melted
3/4 cups sugar
1/2 tsp. cinnamon
1 1/2 tbsp. flour
6 ounces Sprite 

Instructions:

Preheat oven to 350 degrees.

Core and peel apple(s) into slices. Open can of crescent rolls and unroll. Place one apple slice on the wide end of the crescent dough and roll it up into the crescent roll shape. Fold both ends over and seal. 

Place into a greased 8x8 or 9x9 pan. Continue with other rolls. 

In a small bowl, combine melted butter, sugar, cinnamon, and flour. Mix until just combined. Spoon over each crescent. Pour Sprite into empty space in the  middle of pan (DO NOT pour over crescents).

Bake for 35-40 minutes or until crescents are golden brown. Serve warm with whipped topping or vanilla ice cream. 

2 Ingredient Peanut Butter Fudge

This recipe is super easy, fast and absolutely amazing! One of the best I had tasted in years. And, it is so versatile. You can alter it any number of ways.

You are sure to love this one!

My beautiful Sous Chefs!

What you will need:

1 16 ounce crunchy peanut butter
1 16 ounce vanilla frosting (not whipped)

Remove the lid and protective covering from the peanut butter. Heat in the microwave for 1 minute on HIGH. Spoon into a medium-large mixing bowl. Next, remove the lid and protective covering from frosting and heat in the microwave for 1 minute on HIGH. Spoon into the mixing bowl with peanut butter. Stir well until blended.

Pour into a greased container. We buttered a 9" round cake pan. You can double the recipe and use a 9x13 pan if you desire. Otherwise, it makes just enough for a smaller container.

Chill in the refrigerator for an hour or until set.

Enjoy!

**Recipe Variations**

Instead of Peanut Butter, use -

• Nutella
• A combination of 8 oz. Peanut Butter and 8 oz. Nutella
• Hershey Milk Chocolate Spread

Instead of Vanilla Frosting, use-

• Milk Chocolate Frosting (not whipped)
• Cream Cheese Frosting (not whipped)