Strawberry Cake

Cake: 1 package Strawberry Supreme cake mix
2 (10 oz.) pkgs sweetened, frozen sliced stawberries
Topping: 1 pkg (4 serving size) vanilla instant pudding & pies filling
1 cup milk
2 cups cool whip
fresh strawberries

Preheat oven to 350 degrees. Grease & flour 9x13 pan. Prepare and bake cake according to package directions. Poke holes 1 inch apart in top of cake using handle of a wooden spoon. Puree thawed strawberries in blender. Spoon evenly over top of cake allowing to soak into holes.

For topping, prepare pudding mix following pkg directions using 1 cup milk. Fold cool whip into pudding mix. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours and serve.

Easter Eggs

Each year I put out a large wooden bowl filled with homemade Easter eggs. Some of them Grandma made for me, some I made throughout the years, and some I bought because I couldn't pass them by. My Grandma has a larger bowl with far more eggs, but it makes her smile when she sees mine, because she feels like she's passing down her traditions to me.

Strawberry Shortcake Cookies

2 cups strawberries, clean, hulled, and diced
1 tsp. lemon juice
1/2 cup + 1 T. granulated sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
6 T. cold butter cut into small pieces
2/3 cup heavy cream
raw sugar for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 T. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 T. granulated sugar in large bowl. Cut in the butter (or rub with your fingers) until mixture is crumbly. Stir in cream until soft dough forms, then stir in strawberries.

Drop by spoonfuls on lightly sprayed baking sheet. Sprinkle with raw sugar and bake until golden brown, 20-25 minutes. Allow to cool & enjoy!

Peanut Butter Cake!

Cake:

1 c. butter
1 cup water
3/4 c. peanut butter
2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1/2 c. sour cream
2 eggs

Cream peanut butter, water and butter together. Add sugar, flour and soda. Then mix in eggs, vanilla and sour cream. Mix well. Bake at 350 degrees for 30 minutes in a 10x13 greased pan. Cool then frost.

Frosting:

3/4 c. butter (softened, not melted)
3/4 c. peanut butter
1 tsp. vanilla
3 Tbsp. milk
1 il. (3+3/4 c.) powdered sugar

Combine butter, peanut butter, vanilla, and milk. Add powdered sugar and mix well.

Chocolate Chip Cake

1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 cup sour cream
1 tsp. baking powder
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
12 oz. (1 bag) choclate chips

Cream together butter and sugar; add vanilla, eggs and sour cream; mix well. Sift dry ingredients and add to wet mixture. Add 3/4 of the choclate chips. Pour into greased and floured tube pan (or brownie pan) and sprinkle with remaining chocolate chips. Bake at 350 degrees for 45 minutes.

Homemade Easter Basket

Supplies:
1 empty OJ or Milk container, clean and dry
1 roll masking tape
4 paper clips (or clothespins)
some good tacky glue
brown shoe polish
an old rag
scissors

Using the scissors, cut off the bottom 1/3 of the juice container. Cut 2 (1/2 inch wide x 5 inch long) strips up the side of the container. Using glue and paper clips secure handles to insides of square container. Allow glue to dry. Remove paper clips. Cut small squares of masking tape and layer in whatever pattern you like to the outsides, inside, and handle of basket. The darker the colors on your container, then the more layers of tape you'll have to use. Make sure tape is secure by pressing down the edges as you go. Using an old rag, apply brown shoe polish in circular motions. Allow to dry. Fill with 1/2 dozen eggs, or assorted treats.

P.S. This also makes a GREAT May-day basket to fill with flowers for a friend!

Best Ever Oatmeal Cookies

1 cup Butter Flavor Crisco
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 cups old-fashioned rolled oats
1 cup flour
1 tsp. baking soda
1 tsp. wheat germ (optional- but worth the purchase! It's good for you!)
12 oz. chocolate * or 1 1/2 cups golden raisins (optional)

*Martha Stewart says to use good quality baking chunks, personally, I use Hersey's Kisses that I cut into chunks. I always seem to have enough of those around.

Preheat oven to 350 degreees. Cream Crisco, sugars and egg together with a wooden spoon. Add vanilla and stir. In separate bowl combine, oats, flour, soda, and wheat germ together. Stir into creamed mix to combine. Add chocolate chunks or raisins and combine.

Use a small scoop and drop by spoonsful on ungreased baking sheet. Bake until edges are just golden (know your oven) about 14 minutes for small cookies and 18 minutes for large ones.

Chewy and crispy all at once! Yum Yummy!