Oreo Cake

For my boy that is turning 6....who LOVES Oreos...I thought this cake was perfect! I can't waste to taste it!

{recipe & pic from} Kraft Food & Family

1pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed


HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. {{I used store bought chocolate frosting for this part}}
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Amish Friendship Chocolate Muffins

I have recently been luck enough to receive a few starters for Amish Frienship bread {which I LOVE}. So, I can't wait to try making these chocolate muffins with one of my starters! {recipe & pic from} pennies on a platter

Amish Friendship Chocolate Muffins

2 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 Tbsp unsweetened cocoa powder

1 (3.9 oz) package instant chocolate pudding mix

1 cup Amish Friendship Bread Starter (sourdough starter)

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce as I did)

1/2 cup milk

3 eggs

1 teaspoon vanilla extract

mini semi-sweet chocolate chips (optional)
Preheat oven to 350˚F. Line cupcake pans with liners.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate pudding mix. Make a well and add the Amish Friendship Bread Starter, oil (and applesauce, if using), milk, eggs and vanilla extract; mix well. Stir in about 1/2 cup chocolate chips. Pour batter into prepared pans. Sprinkle chocolate chips on top of each cupcake.
Bake for about 25 minutes or until it passes the toothpick test. Allow to cool on rack

Bird's Nest Cookies

{recipe & pic from} Baked Perfection

Bird's Nest Cookies

adapted from M&M's Recipes

1 bag M&M'S® Brand Milk, Peanut, Almond or Crispy Chocolate Candies for Easter {or mini cadbury eggs}

2 sticks butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon salt

1 1/3 cups flaked coconut

1/2 cup green candy melts {or icing}

Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring every five minutes, until it turns light golden, about 20 minutes. Remove coconut from cookie sheet and set aside.Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely (if your indentation is no longer visible, just use the back of a spoon to recreate it while the cookies are still warm). Coat indentations with some of the melted green candy melts (this will secure the M&M's and it looks like grass) and fill with M&M's.Makes 3 dozen cookies.

{** I thought you could probably use tinted icing for the nest and even mini cadbury eggs instead of m&m's...I love those!}

Avocado Bean Dip

Mmm....doesn't that sound good! Especially with my Chicken Burritos tonight!

Avodaco Bean Dip

{recipe courtesy of} Melanie at The Sisters' Cafe

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (I leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Easter Smores Tag

I found this cute tag that goes with the Easter Smores from yesterday...just print and attach it....I love things like this...so easy!

Easter Smores TAG

Coconut Cake

This is perfect for your Easter weekend.....it is OH so yummy! I made it aa a sheet cake...because I like MORE frosting LESS cake! It can also be made as a round layered cake!

INGREDIENTS
1 package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees. Grease a sheet pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
Bake at 350 degrees for 30 minutes or until done. Allow to cool.

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
Spread Icing on cake and sprinkle with browned coconut.

Easter SMORES

{recipe & pic from} creative holiday gift ideas