These were my three contributions to Easter lunch this year. Not so healthy (& I felt like poo afterwards), but they were SUPER yummy and a big hit. I wanted to get the recipes posted so I can refer back to them. If you need a treat for a special occasion, these were great. I made a few healthy exchanges here and there too. Enjoy!
Oh, and HAPPY EASTER from the Butlers! (All 4 of us are in this picture if you look closely.)
Broccoli Salad : (Original Recipe Here)
It’s Paula Deen, so you know it’s good.
1 head organic broccoli (I think I had more?)
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
I saw this floating around Facebook claiming to be the BEST strawberry cake, so I decided to give it a shot. Strawberry cake happens to be my favorite, & I was pretty impressed. Make sure to refrigerate and add fresh strawberries on top.
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Carrot Cake Trifle : (Original Recipe Here)
- 1 box Betty Crocker carrot cake mix, prepared according to package directions into a 9x13 cake
- 8 ounces cream cheese, softened
- 1½ sticks (3/4 cup) butter, softened
- 3½ cups powdered sugar
- 1 tablespoon vanilla
- 16 oz. Cool Whip
- 1 cup chopped walnuts
- Prepare the carrot cake and bake according to the package directions for a 9x13 cake. Allow the cake to cool, then cut it into cubes.
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3-5 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at at time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes. Gently fold in the Cool Whip until it is completely mixed in.
- In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top. Refrigerate until serving.