Spring Recipes
Marshmallow Easter Fluff
Add colorful Bunny Peeps to this yummy dessert!
Ingredients:
- 14 serving size package instant pistachio pudding mix
- 18 oz. can crushed pineapple, undrained
- 1-1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1-1/2 cup pastel-colored tiny marshmallows
- 11 oz. can mandarin oranges, drained
- 1 cup frozen dark sweet cherries, thawed and halved
- Green-tinted coconut (optional)
- Rabbit shaped marshmallow Peeps
- White Chocolate Dessert Cups (optional)
- 6 wooden popsicle sticks
- 8 oz. white baking chocolate, chopped
- 2 tsp. shortening
- For fluff, in a medium bowl stir together pudding mix and pineapple. In a large bowl beat the cream and powdered sugar with a mixer on medium until stiff peaks form.
- Fold in pudding mixture, marshmallows, oranges and cherries. Transfer fluff to a large serving bowl and, if desired, top with green-tinted coconut and rabbit shaped marshmallows.
- Optionally, spoon some of the fluff into White Chocolate Dessert Cups. Sprinkle with green-tinted coconut and add a rabbit shaped marshmallow to each, if desired.
Place 1-1/2 cups coconut in a resealable plastic bag. Add a few drops of green food coloring. Seal the bag and knead to color the coconut.
White Chocolate Dessert Cups:
- Fill six 2-1/2 inch muffin cups 3/4-full with water. Lay a wooden popsicle stick in each at an angle. Freeze until firm.
- In a medium microwave safe bowl combine the white chocolate and shortening. Microwave on 100% power (high) for 2 minutes or until melted and smooth, stirring once.
- Line a tray with parchment paper. For each cup remove a frozen disk from muffin cup using the popsicle stick as a handle (keep remaining ice in the freezer until needed). Dip into the white chocolate, making sure the chocolate does not go above the top edge or the ice disk. Dip 4 to 5 times to coat well. Place on parchment-lined tray. Let stand about 1 minute or until chocolate is firm. Lift ice from chocolate. Repeat with remaining ice disks. If needed, use a clean paper towel to gently absorb any water that may have collected in the cups. Keep cups in the refrigerator until ready to serve.
Easter Dirt Cake
Chocolate dipped strawberry 'carrots' make this dessert fun all spring long, not just for Easter!
Ingredients:
- 1 package 2-layer-size strawberry, chocolate or white cake mix
- 6 oz. orange candy melts
- 16 fresh strawberries with hulls, washed and dried
- 1-1/2 cup shredded coconut
- Green food coloring
- 1 cup heavy cream
- 1/3 cup sour cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 cups finely crushed chocolate sandwich cookie crumbs (about 18 cookies)
- Preheat oven to 350°F. Grease a 13x9x2 baking pan. Prepare cake mix according to package directions. Transfer batter to prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool in pan on a wire rack.
- Place candy melts in a small microwave-safe bowl. Microwave on 100% power (high) for 1 to 1-1/2 minutes or until melted and smooth, stirring twice. Holding a strawberry by the hull, dip into melted chocolate mixture to completely coat, leaving hull exposed. Place on a sheet of waxed paper and let stand until set. Repeat with remaining strawberries. If desired, transfer remaining candy coating to a resealable plastic bag, snip off a corner and add crosswise drizzles of chocolate to coated berries to add texture, let stand until set. Once set, store in the refrigerator if not serving right away.
- Place coconut in a resealable plastic bag. Add a few drops of green food coloring. Seal bag and knead to color the coconut.
- For frosting, in a large mixing bowl combine the heavy cream, sour cream, powdered sugar and vanilla. Beat with an electric mixer on medium until stiff peaks form. Spread over cooled cake. Sprinkle generously with cookie crumbs to cover frosting. Place strawberries at even intervals on top of the crumbs. Sprinkle coconut around edge of cake and in between strawberries.
- Store leftover cake in the refrigerator.
Easter Popcorn Bars
Sticky, sweet, gooey and easy to make!
Ingredients:
- 10 oz marshmallows
- 1/4 cup butter
- 5 cups kettle corn
- 1 cup mini Cadbury eggs or other candy
- Optional: white chocolate, melted, to drizzle on top
- Line a 9 x 13 baking dish with parchment paper or foil (if using foil, spray lightly with cooking spray). Set aside.
- In a large microwave safe bowl, heat the marshmallows and butter in the microwave for 90 seconds. Stir until marshmallows are melted and smooth.
- Add the popcorn. Use a large spatula to mix until all the popcorn is coated in the marshmallow mixture. Gently fold in the Cadbury eggs or other candy.
- Press the popcorn mixture into the lined baking dish gently until level.
- Let cool for at least 30 minutes (quick set in the refrigerator or freezer). Once the marshmallow has cooled, and set, cut the bars into 9 squares.
- If desired, drizzle the white chocolate over the bars before cutting and serving.
Chocolate Nests
Candy coated chocolate eggs take these nests over the top with cuteness!
Ingredients:
- 12 oz. chocolate chips
- 3/4 cup smooth peanut (or other nut) butter
- 5 cups chow mein noodles (10 oz.)
- Candy-coated chocolate eggs
- Line a large rimmed baking sheet with waxed paper. In a 4-qt sauce pan, melt chocolate chips and nut butter on low, stirring constantly, about 5 minutes.
- Place chow mein noodles in a large bowl. Pour chocolate mixture over noodles; stir well to coat.
- Onto prepared sheet, drop 2 tablespoons of the mixture to form a mound; repeat with remaining mixture. Shape into nests. Refrigerate until set, about 30 minutes.
- To serve, fill nests with chocolate eggs. Makes 24 nests.