No Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Savoiardi. Lady Fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

EASTER EGG MARSHMALLOW CAKE BITES

Once again I have another super delicious and fun Easter recipe for you! These Easter egg cake bites are filled with just that…CAKE and not just any cake, this cake is colored blue and pink for a really fun surprise. These are perfect for an Easter Party, Easter baskets, a cute snack or even a bake sale. Enjoy…these are sure to be a HUGE hit at any party.

Easter Egg Marshmallow Cake Bites

Ingredients:

1 package White cake mix

3 Eggs

1/3 cup Vegetable Oil

Food Coloring

1 cup Marshmallow Creme

14 oz White Melting Chips 45.jpg5 Easter Egg Marshmallow Cake Bites

Directions:

Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed. 26.jpg6 Easter Egg Marshmallow Cake Bites

Cool completely on wire rack.

Crumble cake into large bowl.

Add marshmallow creme and mix until well blended.

Roll and shape into egg sized portions and refrigerate for 2 hours. 36.jpg6 Easter Egg Marshmallow Cake Bites

Melt white chocolate in microwave by heating for 30 seconds then stirring and repeating until candy is smooth and completely melted.

Dip cake bites using a fork to make sure they are completely coated.

Tap fork against edge of dish to help remove excess.

Place cake bites on wax paper and refrigerate to set.

Separate remaining white chocolate and tint using food colors.

Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.

STRAWBERRY FRENCH TOAST CASSORALE

This French toast casserole relies on just a few simple ingredients, so the better-quality ingredients you can use, the better this recipe will taste. I like use a good-quality challah or Italian bread for this recipe and organic eggs. The best time to make this French toast dish is in the spring when strawberries are in season, because the homemade strawberry sauce is truly amazing.

If you want to make this recipe a little lighter, feel free to use 2% milk or low-fat milk.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients:

For the Casserole:

1 loaf of day-old challah or Italian bread

1-1/2 cups ricotta cheese

3 oz. cream cheese

1/4 cup powdered sugar, divided

1 cup sliced strawberries

10 large eggs

3 cups whole milk or half and half

1 tsp. vanilla

pinch of salt

Strawberry Sauce:

4 cups sliced strawberries

2/3 cup sugar

2/3 cup water

Preparation:

Cut bread into cubes. Place half of the bread cubes in the bottom of a 9 x 13 baking dish.

With an electric mixer, beat ricotta cheese, cream cheese and 2 Tbsp. of the powdered sugar until smooth. Spread over bread cubes. Top with sliced strawberries. Top with remaining bread cubes.

In a blender, beat eggs, milk, vanilla, salt and remaining powdered sugar until smooth. Pour over casserole, making sure all of the bread cubes are coated.

Cover and refrigerate casserole overnight.

When ready to bake, bring the casserole to room temperature. Preheat oven to 350 degrees F. Bake 40-50 minutes.

While the casserole is baking, make the strawberry sauce: Place the strawberries, sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low. Let the strawberry sauce simmer until it starts to thicken - it will take about 8-12 minutes. Transfer three-quarters of the strawberry sauce to a blender and puree until smooth (or use an immersion blender (compare prices) to puree three-quarters of the sauce). Return the pureed strawberry sauce to saucepan. Let it simmer until thick. Cut the French toast casserole into pieces and drizzle with the strawberry sauce.

DARYLS PALMIEARS EDABLE NECKLACE

Daryl’s PalmiEARS

2 sheets thawed puff pastry

½ cup butter, melted

½ cup sugar

2 tbsp cinnamon

Congrats on having electricity. Instead of using it to send messages to fellow apocalypse survivors, flagrantly waste the power by preheating your oven to 350F.

While the oven preheats, unfold your puff pastry sheets.

Melt the butter and spread it evenly on both sheets.

Now spread each buttered puff pastry with half the sugar and cinnamon.

Here’s the moderately tricky part. When you make normal Palmiers, you roll each side of the puff pastry towards the middle so you have two evenly sized spirals connected by a tasty dough membrane. Ears aren’t shaped like that, though. Instead, you want to roll one side so it takes up ⅔ of the dough and the other side so it only uses ⅓ of the dough. That way you’ll get the nice shell of an upper ear with the narrowed question mark of the lower ear. Feel free to stare at your friends ears as you struggle to come up with better metaphors. They won’t consider that suspiciously creepy at all.

Once you’re satisfied with your rolling, cut the long tube of dough into 2 inch thick slices.

Put the slices on a well buttered cookie sheet 2-3 inches apart. Much like an aging man, they need room to spread.

Bake at 350F for 10-12 minutes, or until the ears are the golden brown shade of white people who enjoy tanning a little too much.

Let the cookies cool completely. When they’re the texture of distressingly cold zombie ears, string them through a length of kitchen twine in order to make a disturbingly edible necklace. Make sure to knot the twine behind each ear so they don’t all bunch up in the middle.

eat the zombie ears dont let the zombies eat yours,