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Easter Bunny Cheese Spread

Have fun with the kids shaping this great cheeseball  recipe into an Easter Bunny.  Use carrots for his ears and jelly beans or maybe olives for his eyes and buttons.  This cheeseball recipe is great served with crackers and veggies.  Perfect for your holiday get together.

 

Easter Bunny Cheese Spread

Ingredients:

• 3 packages (8 ounces each) cream cheese, softened
• 2 packages (2-1/2 ounces each) thinly sliced deli beef
• 12 pimiento-stuffed olives, chopped
• 2 teaspoons dill weed
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 3 green onions
• 6 miniature jelly beans
• 1 small carrot
• Fresh vegetables and/or crackers

Directions:

In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight.
    Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers. Yield: 4 cups.

 

Family Favorite Milky Way Poke Cake

My family loves this yummy Milky Way Poke Cake.  Give it a try, I think your family will love it too!

 

Milky Way Poke Cake

Ingredients:

• 1 package (18-1/4 ounces) yellow cake mix
• 10 fun-size Milky Way candy bars, divided
• 1 can (14 ounces) sweetened condensed milk
• 1 jar (12 ounces) Milky Way ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed

Directions:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Chop six candy bars. Remove cake from the oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes.
    Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour ice cream topping over cake; cool completely.
    Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in the refrigerator. Yield: 12-15 servings.

 

 

Irish Creme Chocolate Trifle Recipe

I'm not irish but once a year its sure fun to pretend!  Here's a trifle recipe I found that looks really yummy.  I think I'll change it up a bit and use Bailey's Irish Cream instead of creamer. I may use chocolate cooked pudding instead of instant, and I am going to use Andes Chocolate mints instead of the hard Candies. This dessert looks divine!!

Irish Creme Chocolate Trifle Recipe

 

TIME: Prep: 20 min. Bake: 30 min. + chilling

Ingredients:

• 1 package (18-1/4 ounces) devil's food cake mix
• 1 cup refrigerated Irish creme nondairy creamer
• 3-1/2 cups cold milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 3 cups whipped topping
• 12 spearmint candies, crushed

Directions:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
    With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
    In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
    Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 14-16 servings.