I am going to try these few out below. They fit all my important criteria of simple, pretty, and minimal supplies required.
5 Ingredient Cheesecake Stuffed Strawberries
Prep time
Total time
With only 5 ingredients and a few simple steps, these sweet strawberry desserts will please everyone!
Author: LivingLocurto.com
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
- 1 lb. Strawberries
- 1 Package of 8 oz. Soft Cream Cheese
- ½ cup Powdered Sugar
- ½ Tablespoon Vanilla Extract
- Graham Cracker Flavored Annie's Bunnies
Instructions
- Cut off the strawberry stems. Remove the inside of the strawberry with a small knife or strawberry corer tool to create a cup for the filling.
- Trim the pointed strawberry tip with your knife so the strawberry will stand upright. Place on a cookie sheet.
- In a bowl, beat softened cream cheese, sugar, and vanilla with a mixer until fluffy.
- Place the cream cheese mixture in a pastry bag and pipe into the strawberries.
- Refrigerate until ready to serve. Only make 4-5 hours before serving or your strawberries will get soggy.
- Right before serving, garnish with a graham cracker bunny. Crackers will get soggy if you add these too early.
There is no special recipe for the cake itself. You can choose to make a homemade cake or use a box mix (any flavor you want). The icing flavor is up to you as well.You will need to purchase several colors of Peeps and a bag of plain Easter M & M’s.If you do not want to use plain M & M’s, you could try Whopper’s miniature Robin Eggs candy.
One more.......
If you are still reading I am forever grateful. Just to prove that we are not always about sweets here is a recipe for brunch that will please all.
This last one we have actually tried when my in-laws were in town around New Year's. Sooo good. I am not a big french toast fan, but figured with lots of mouths to feed I needed something hearty. This fit the bill. It made enough for 6 adults and 2 kiddos, and even provided leftovers. It tastes even better after sitting overnight in the fridge. Some of us tried it with syrup and some of us had it plain, either way delicious.
RECIPE
Baked French Toast
May 9, 2010 568
- PREP TIME:
- 15 Minutes
- DIFFICULTY:
- Easy
- COOK TIME:
- 1 Hours
- SERVINGS:
- 12 Servings
- FOR THE FRENCH TOAST:
- 1 loaf Crusty Sourdough Or French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Whipping (heavy) Cream
- 3/4 cups Sugar
- 2 Tablespoons Vanilla Extract
- FOR THE TOPPING:
- 1/2 cup All-purpose Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 pinch Nutmeg (optional)
- 1 stick Cold Butter, Cut Into Pieces
- Fresh Fruit (optional)
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Happy Easter friends! I hope you are as blessed as I am.
Love,
Heather
