Tuesday, March 14, 2017

Fun Easter/Spring Recipes

We all like to find fun new things to fix around the holidays.  Of course we all have our family favorites, but I have always liked to try new recipes too.  They can become some of those family favorites!

Here are a few yummy recipes.  I have made them all and YES they are good!

1 box orange cake mix
large can of mandarin oranges (15-16 oz.)
1 C sour cream
Pint of whipping cream or 16 oz. container Cool Whip
4 Tbsp. powdered sugar

Drain juice from oranges and use it for part of the water in cake mix.
Pat half of the oranges dry - then put them in the cake mix.
Bake as a sheet cake or 2 layer cake according to the directions of cake mix box.
Beat whip cream till stiff (or thaw Cool Whip) and stir in sour cream and powdered sugar.
After cake has cooled "ice" with the whipped cream mixture and then top with the other half of oranges.
Keep refrigerated!  This is soooooo light and refreshing.  It is wonderful.  One of my favorite cakes.

2 C white chocolate chips
1 - 16 oz. container vanilla frosting
2 C assorted jelly beans  (I like to use the mini ones)
Butter a 9" pan.  Melt chips - stir till smooth, then add the frosting.  Cool slightly and add the jelly beans.
Spread into pan and cool at room temperature.  Cover and refrigerate at least 2 hours.

1 1/2 sticks butter
2/3 C  cream
3 C sugar
7 oz. marshmallow creme
12 oz. white chips
9 drops red food coloring
12 drops yellow food color
1 Tbsp. orange extract

Mix butter,  cream, sugar and bring to a rolling boil for 6 minutes.  Remove from heat and add marshmallow crème and chips.
Take out 1 1/2 C and set aside - put food coloring and extract in the balance.
Pour into a 9 x 13 buttered pan.  Pour on the plain (white) mix and swirl it through the orange with a knife.

6 Tbsp. butter, softened
1/4 C creamy peanut butter
1/4 C marshmallow crème
1 3/4 C confectioner sugar
3/4 pound milk chocolate candy coating
2 tsp. shortening or coconut oil

In a small mixing bowl, cream the butter, peanut butter, and marshmallow crème till smooth.  Gradually beat in the confectioner sugar.  Drop by level tablespoons onto wax paper and form into egg shapes.  Freeze for 10 minutes
In a microwave, melt the candy and shortening together, stir until smooth.  Dip eggs into candy coating: allow excess to drip off.
Return to baking sheet. (Decorate with sprinkles if desired).
Let them set till firm and store in an airtight container.
About 1 1/2 doz.

Maybe you can try something new for your family this Easter and start a new family tradition!
I love trying new recipes.  How about you?


  1. Love you recipes! I have to try the jelly bean fudge! The grandkids would love it.

    1. Vickie, it is a hit with kids
      My favorite recipe is the cake. Oh my is it good.

  2. Love the colors and love the orange recipes!

    1. Hope you get to enjoy some of them.
      I am a dreamsicle gal!!!

  3. I wouldn't dare make the peanut butter eggs. I am afraid they would be so tempting!!! Nancy

    1. Nancy, chocolate and peanut butter is my G's downfall! They don't get made often here either!!
      Have a lovely day