Friday, March 29, 2013

Easter treats --- on the cheap

 Easter weekend is here and thought I would share two treat recipes that I usually make and they are quick, easy, and cheap to do. One is for a snack and the other a dessert --

Chocolate Pudding Cake:
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You need:

1 Devils Food cake mix
1 box Jello instant choc pudding (4 serving size)
Milk
Cool Whip container (regular size)
Choc sprinkles

Buy a Devils Food cake mix and make the cake following the box directions for a 13 x 9 cake. Cool the cake. Once that is done use a chop stick or a handle of a small wooden spoon and poke holes in the cake all over the top.

Using a whisk in a bowl put one box of Jello INSTANT chocolate pudding with 2 cups of milk and whisk continually for approx 2 mins --- you will see the pudding start to set up. Pour this over your cake and smooth it out with a spatula all over the top of the cake. Cover the cake (I use the cake pan with the snap on plastic lid) and refrigerate. After the pudding has set in the fridge for about an hour or so I then use a regular size container of thawed Cool Whip (I use the Extra Creamy) and spread that over the top of the cake with a spatula like frosting. Sprinkle the top with chocolate sprinkles, cover the cake, and then put it back in the fridge until serving.

I make this the morning of the day we are going to eat it --- everyone asks for this dessert and it is cheap to make and fast and easy to put together. No fussy layers to deal with.

Bellybuttons:
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You need:

2 bags Oyster crackers
1/3 cup oil
1/4 teas Lemon Pepper
1/4 teas Dill Weed
1/4 teas Garlic Salt
1 packet Hidden Valley Ranch Buttermilk dressing

In a large bowl with a lid (I use the big Tupperware bowl) pour in two bags of Oyster crackers. In a measuring cup I put 1/4 teas of lemon pepper, 1/4 teas of dill weed**, 1/4 teas of garlic SALT, 1/3 cup of vegetable oil, and add the whole packet of a Hidden Valley BUTTERMILK Ranch dressing. Mix this in the measuring cup with a fork and then drizzle over the Oyster crackers in the bowl. Gently fold in the crackers in the bowl as to not break them apart. Snap on the lid to the bowl and then I store it upside down on the counter. I make this also the morning of the day I am serving it. Give the bowl a light shake before serving and you will be all set.  ** If you can not find Dill Weed in your spice aisle at the grocery store you can use Dill Seed instead --- the Dill  Seed just has a stronger taste.  These crackers are light on taste and all the spices and the dried Hidden Valley Buttermilk Ranch dressing are just the right seasoning to give the Oyster crackers a kick.

Both recipes were shared with me and so I pass them on -- both economical and yummy and easy to transport if you happen to be taking foods to a dinner.  Happy Egg Day to my blog followers and looky-loos and Happy Easter -- TFL and YOLO

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