Christmas Recipe Swap

Hawaiian Banana Bread!!! This quick bread is full of coconut flakes, crushed pineapple and ripe bananas!!! Ingredients:... 1/2 cup butter softened 1 cup sugar 2 large eggs 1 very ripe banana, mashed 8 ounces crushed pineapple (do not drain) 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup shredded coconut Instructions; Preheat oven to 350 degrees. In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate. Stir in mashed banana and pineapple. In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients. Stir in coconut flakes/shreds. Pour mixture into a greased loaf pan (9 x 5). Bake for 60 minutes or until a toothpick inserted comes out clean. Cool and Enjoy!

Whipped Shortbread 1 cup butter 1 1/2 cups flour 1/2 cup icing sugar... Gel food colouring for pastels Preheat oven to 350F. Combine all ingredients in mixer and beat until dough is light and fluffy, about 7-9 minutes. Separate into 4-5 bows and add colouring to each. Mix to incorporate completely. Place in fridge for 20 minutes covered with cling film. Roll into 1 inch balls, place on parchment covered cookie sheet. Flatten with floured fork. Bake for 8-10 minutes or until lightly golden at the bottom edges. Enjoy!

Cute Easter Trifle Ingredients 2 white box cake mixes (prepared according to box directions)... Red, blue, green, and yellow food coloring 8 ounces whipped cream cheese 14 ounces sweetened condensed milk 12 ounce tub Cool Whip Instructions For the Cakes Prepare the cake mixes according to the box directions. Split batter evenly into 4 bowls. In the first bowl (to create the purple layer) add 6 red drops and 5 blue drops. In the second bowl (to create the yellow layer) add 5 yellow drops. In the third bowl (to create the pink layer) add 6 drops of red food coloring and 1 drop of blue. In the fourth bowl (to create the blue layer) add 4 blue drops and 2 green drops. Bake each layer in an 8 round cake pan for 23-25 minutes. Allow cakes to cool. Set aside. In a medium bowl, mix whipped cream cheese, sweetened condensed milk and Cool Whip until well combined. Crumble each cake, setting aside a 1/4 cup of each color for topping. To assemble trifle, alternate each color of cake with a layer of cream. It’s up to you how you would like to layer the colors, but I chose, purple, yellow, pink and blue at the top. To finish, sprinkle remaining cake crumbs on top.

EASTER NO-BAKE MINI CHEESECAKES Looking for an easy Easter dessert? These Easter No-Bake Mini Cheesecakes are perfect! They’re cute pastel striped cheesecakes that are simple to make, no baking required! INGREDIENTS:...Continue reading

Mini Easter Cakes with Chocolate Eggs Wondering what to make for Easter dessert? Try these adorable mini Easter cakes with chocolate eggs and green grass. These colorful pink cakes are sure to brighten up any dessert table this spring! Servings 6... Ingredients: Cake: 2 cups all-purpose flour 2 teaspoons baking powder pinch salt 2 large eggs room temperature 2/3 cup granulated sugar 1 teaspoon vanilla extract cup canola oil 2/3 cup + 1 tbsp whole milk teaspoon pink gel food coloring Decorating: 1 sticks butter softened 3 cups icing sugar 2-3 tbsp milk Kelly green gel food coloring Teal green gel food coloring Candy-covered chocolate eggs Instructions To make the cake: Preheat oven to 350 degrees F. Line a baking sheet (about 13 x 9 in size) with parchment paper and set aside. In a medium-sized bowl, sift together flour, baking powder and salt. Using an electric mixer, beat together eggs and granulated sugar until creamy. Add vanilla extract and canola oil. Continue mixing. Alternate between adding dry ingredients and milk into your wet ingredients, ending with the dry ingredients. Add pink gel food coloring and beat until completely tinted. Evenly spread cake batter onto lined baking sheet. Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool completely. To assemble and decorate: Use a round cookie cutter (3 inches in diameter) to cut out 12 circles from your cake. (Extra cake can be used for cake pops or parfaits.) Make your teal buttercream by beating 1 stick of butter, 2 cups powdered sugar and 2 tablespoons milk with an electric mixer. Once buttercream is smooth, add teal gel food coloring and mix until completely tinted. Scoop teal buttercream into a decorating bag with a round piping tip, Wilton #10. Frost 6 of your mini cakes. Top with an unfrosted cake. To make the green buttercream, beat stick butter, 1 cup powdered sugar and 3 tablespoons milk. Add green gel food coloring. Scoop green buttercream into a decorating bag with Wilton icing tip #233 attached. Frost the top of each mini cake with green buttercream. Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!

White Chocolate Bunny Munch INGREDIENTS: 12 Cups Popped Popcorn... 16 Oz White Chocolate 2 Cups Pretzels Bag of Easter M&Ms INSTRUCTIONS: 1. Mix together 12 cups of popped popcorn, 2 cups of pretzels and 1 bag of Easter M&Ms 2. Melt your 16 oz of white chocolate 3. Drizzle your white chocolate over then mix it together 4. Pour into cups