My first day off yesterday was wonderful. Chris and I got up and had coffee together-its the little things-and talked about how much Good Friday meant to us. I remember in high school my church would have a mid-day service that I would attend. Sometimes we get so caught up in our own lives that we forget what a huge sacrifice was made for all of us. Tomorrow we celebrate a risen King. Death has lost its sting. When we die, we don't have to be afraid because we will soon see our Savior.
For our first recipe, I'm going to share my Butterfinger cake. I made this last Friday for my church's Eggstravaganza cake walk on Saturday. I totally forgot to take a final picture though. So please forgive me :)
1 cake box mix(I used Butter Pecan)
2 bags mini Butterfingers
4-5 cups powdered sugar
1-2 tsp vanilla
1 8oz cream cheese
1 stick butter
Preheat oven to 350 degrees. Prepare box cake mix as directed. Once mixed thoroughly, crush around 20 Butterfingers and stir into cake mix. Separate between 2 greased cake pans and bake according to box. The cake is complete when a toothpick is inserted and removed clean.
Let cake cool completely. While it is cooling, you can mix together the icing. Cream softened stick of butter and cream cheese together in a mixer. Once fluffy, add in vanilla extract. Mix. Slowly add in the powdered sugar cup by cup. Crush 18 Butterfingers and fold into icing.
You are now ready to ice your cake! Be generous with your icing, and be creative. I decorated the edges and center of my cake with the leftover Butterfinger pieces. I hope you all enjoy this recipe. There is always a first and I believe always a way to improve. Next time, instead of cream cheese, I'm going to use peanut butter.
Spaghetti Squash bake
I found this idea on Pinterest, and I thought that I would try to expand on it a little more.
2 medium Spaghetti Squash
2 medium yellow-orange tomatoes(or of choice)-slice
1 cup grated mozzarella cheese
Grated Parmesan cheese
1 jar marinara(I used Publix garden medley)
Preheat oven to 350, and grease a casserole dish. Take both spaghetti squash and poke holes all over. Place one in the microwave for 5 minutes. Remove. While that one is cooling, place the other one in the microwave. While #2 is cooling, cut #1 in half and scrape out the pulp and seeds from the middle. Here comes the fun part! Using a fork scrape the inside out. The inside starts to string and look like spaghetti noodles. Use about half as the bottom layer. Place tomato slices on top. Sprinkle pepper. Pour enough marinara to cover and top with 1/3 mozzarella and as much Parmesan as your desire. Layer until you have used all of your squash. Top with marinara and cheese. Bake uncovered for 25-35 minutes.
This recipe is very easy, and you can do it at any time of the year. All you have to do is use ingredients with colors that coordinate to the holiday/event.
1 box Oreos-regular or Spring
1 bag Pretzel m&ms-Pastel colors
1 bag Reese eggs-Pastel colors
1 container spring colored sprinkles
Break 1 1/2 sleeves or oreos. Place the M&M's and Reese's into a bowl separately. This way you are prepared for when you melt the chocolate.
Put 1 box of chocolate into the microwave for one minute. Remove and stir. Place back into microwave and heat for 30 seconds. Remove and stir. Pour 2/3 onto wax paper and use knife to thin out a layer. Sprinkle candy, Oreos, and sprinkles over chocolate. Using a fork, drizzle remaining chocolate over the candy so that it melds together. Repeat until you have used all of the chocolate. Place into refrigerator until hardened. Break into pieces and you're finished! Easy, quick, and delicious!!