10 Spring Cupcake Recipes

Celebrate Spring with one of these sweet spring cupcakes. Enjoy delicious flavors, including carrot cake, strawberry, key lime, and more. All these scrumptious recipes come from Taste of Home. 

Strawberry Lemon Cupcakes

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling 

MAKES 2 Dozen

Ingredients

• 1 package white cake mix (regular size)
• 3 large eggs, room temperature
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 2 tablespoons grated lemon zest
• 3 tablespoons lemon juice

FROSTING:

• 4 cups confectioners' sugar
• 1 cup butter, softened
• 1/4 cup crushed fresh strawberries
• Additional fresh strawberries

Directions

1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. In a large bowl, combine the first 6 ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Boston Cream Cupcakes

photo credit Taste of Home

Total Time Prep: 25 min. Bake: 15 min. + cooling  MAKES 1/2 Dozen

Ingredients

• 3 tablespoons shortening
• 1/3 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons 2% milk
• 2/3 cup prepared vanilla pudding
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

Directions

1. Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
3. Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until the ganache thickens slightly about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Strawberry Cupcakes with Whipped Cream Frosting

Total Time Prep: 20 min. Bake: 20 min. + Cooling MAKES 16 cupcakes

photo credit Taste of Home

Ingredients

• 1/2 cup seedless strawberry jam or preserves, warmed
• 3/4 cup butter, softened
• 1 cup sugar
• 3 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1 cup 2% milk
• 1/2 cup sour cream
• 1-2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Red food coloring, optional

FROSTING:

• 2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1/3 cup seedless strawberry jam or preserves
• 1/2 teaspoon vanilla extract
• Fresh strawberries, optional

Directions

1. Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring.
3. Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam, and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.

Arnold Palmer Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 2-1/2 dozen.

photo credit Taste of Home

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

ICED TEA FROSTING:

• 9 tablespoons butter, softened
• 6-3/4 cups confectioners' sugar
• 3/4 cup 2% milk
• 3/4 cup iced tea mixed with lemon and sugar

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream, beating well after each addition (the batter will be thick).
2. Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.

Aloha Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: 1 dozen.

photo credit Taste of Home

Ingredients

• 1-1/4 cups of cake flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup sugar
• 1/2 cup canola oil
• 1 teaspoon coconut extract
• 1/2 cup coconut milk
• 1/2 teaspoon white vinegar

PINEAPPLE FROSTING:

• 1/2 cup shortening
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1/2 cup finely chopped fresh pineapple
• 3 tablespoons unsweetened pineapple juice

TOPPING:

• 1/2 cup sweetened shredded coconut, toasted
• 1/2 cup coarsely chopped macadamia nuts, optional

Directions

1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk the first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat for 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to the batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth.
2. Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on the wire rack.
3. For frosting, cream shortening, and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
4. Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

1. ***************************************************************************

Would you like to help us do reviews? Here's a link to our 

• wishlist on Amazon.com. We have items starting as low as $6. 

  

  ***************************************************************************

Carrot Blueberry Cupcakes

TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD: 16 cupcakes.

photo credit Taste of Home

Ingredients

• 1 cup sugar
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely shredded carrots
• 3/4 cup grated zucchini
• 1/2 cup unsweetened crushed pineapple, drained
• 1 cup fresh or frozen unsweetened blueberries

FROSTING:

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, optional
• Fresh blueberries, optional

Directions

1. In a small bowl, beat the sugar, oil, eggs, and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda, and salt; gradually beat into the sugar mixture until blended. Stir in the carrots, zucchini, and pineapple. Fold in blueberries.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.

Cherry Cheese Cupcakes

TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling YIELD: about 2 dozen.

photo credit Taste of Home

Ingredients

• 3 packages (8 ounces each) of cream cheese, softened
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons vanilla extract, divided
• 5 large eggs
• 1 cup sour cream
• 1-1/2 cups cherry pie filling
• Mint leaves, optional

Directions

1. In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, 1 at a time, beating well after each addition.
2. Spoon into about 24 foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
3. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Top with pie filling; garnish with mint if desired. Store in the refrigerator.

Peanut Butter & Jelly Cupcakes

TOTAL TIME: Prep: 45 min. Bake 15 min. + cooling YIELD: 2 dozen.

photo credit Taste of Home photo credit Taste of Home

Ingredients

• 1 package yellow cake mix (regular size)
• 3 large eggs
• 1 cup 2% milk
• 1/2 cup butter, melted
• 1-1/2 teaspoons vanilla extract
• 1 cup peanut butter chips

FROSTING:

• 1-1/2 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• 6 cups confectioners' sugar
• 2 to 3 tablespoons heavy whipping cream
• 1/3 cup strawberry spreadable fruit
• 1/2 cup peanut butter
• Additional peanut butter chips

Directions

1.     Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter, and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

2.     In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach a spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to the remaining frosting; beat until blended.

3.     Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to the bag. With a metal or wooden skewer, poke a hole through the bottom of the paper liner. Insert tip through hole; pipe some of the strawberries filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over the cupcakes. If desired, pipe the remaining strawberry frosting over the tops; sprinkle with additional chips.

Key Lime Cupcakes

TOTAL TIME: Prep: 30 min. Bake 15 min. + cooling   YIELD: 16 cupcakes.

 

photo credit Taste of Home

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 2 cups graham cracker crumbs
• 3/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup 2% milk
• FROSTING:
• 1 package (8 ounces) of cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons grated Key lime zest
• 2 teaspoons Key lime juice
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar

Directions

• 1. Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
• 2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon, and nutmeg; add to creamed mixture alternately with milk, beating well after each addition.
• 3. Fill prepared cups with two-thirds full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
• 4. For frosting, in a large bowl, beat cream cheese, butter, and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

Chocolate-Dipped Ice Cream Cone Cupcakes

TOTAL TIME: Prep: 40 min. Bake 15 min. YIELD: 2 dozen.

                    photo credit Taste of Home

Ingredients

• 1 package French vanilla or yellow cake mix (regular size)
• 24 ice cream cake cones (about 3 inches tall)

• FROSTING:

• 1 cup butter, softened
• 1/2 cup shortening
• 6 cups confectioners' sugar
• 1/4 cup 2% milk
• 2 teaspoons vanilla extract

GLAZE:

• 4 cups semisweet chocolate chips
• 1/4 cup shortening
• Colored sprinkles

Directions

1. Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
2. Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon of batter. Divide the remaining batter among ice cream cones (scant 2 tablespoons each).
3. Bake until a knife inserted in the center comes out clean, 15-20 minutes. Cool in pans for 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely.
4. For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk, and vanilla on medium speed until soft peaks form.
5. To assemble, spread a small amount of frosting on the bottom of each plain cupcake; attach it to the top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until the frosting is firm, 5-10 minutes.
6. For the glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip the tops of the cones in the chocolate mixture. Decorate with sprinkles. Let stand until set.

We hope you make at least one of these scrumptious recipes and if you do, let us know by commenting below or sharing with us on our Facebook or Instagram pages.

Keep it sassy,

Kelly

🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.

So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Truths That Women Over 50 Want To Share With Younger Women

In looking back to my 20s, 30s, or 40s, I wish I had listened to wiser and older women about creating a life of meaning, creativity, and joy. It would have saved me a lot of wasted time, grief, and misery. And it would have given me clarity, calmness, focus, and confidence as I journeyed through this tumultuous world of ours.

Here are some truths that I want to share with women under 50. Please feel free to share this with your younger women friends and family.

1. REMEMBER YOU ONLY HAVE ONE LIFE - this is not a dress rehearsal. Use your time wisely and don't fritter away with things that really don't matter. 
   
   
   
   
2. THERE'S MORE TO LIFE THAN A PERFECT BODY - By the time women get to their 40s, they've hopefully given up the notion that happiness exists within a certain shape or size. I have fought the battle of the bulge most of my life. I can tell you that if you eat a balanced diet and get some sort of exercise you will feel better about yourself. I'm still working on this one.
   
   
   
3. PRACTICE SELF-CARE - We tend to put others first before our own needs. Remember that practicing self-care is not selfish. It’s a necessity if you want to lead a rich and rewarding life.
   
   
   
   
4. AGING IS INEVITABLE - I'm not saying I plan to age without putting up a good fight (goodness knows I spend enough money on serums and creams each month), but beyond that, I am proud of the life experiences, both good and challenging, that those lines reflect.
   
   
   
   
   
5. COMMIT TO A HEALTHY LIFESTYLE - It may shock you but the fact is that 95 percent of all diseases are related to lifestyle choices. Taking the time to de-stress, exercise, and have good nutrition, along with healthy relationships can lead to healthy living. 
   
   
   
6. SURROUND YOURSELF WITH FRIENDS AND FAMILY THAT SUPPORT YOU - Being around negative,  judgmental, or energy vampires can deplete your energy. Stop making excuses for keeping toxic people in your life. 
   
    
7. LEARN TO SAY "NO"  - This is difficult for many women to do. Kids' school, extracurricular programs, and relationships can deplete you. It takes practice to say 'no' but once you get the hang of it, you’ll be delighted at how doing this will free up your schedule and energy to do things that you really want to.
   
   
   
   

8. ***************************************************************************

Would you like to help us do reviews? Here's a link to our 

• wishlist on Amazon.com. We have items starting as low as $6. 

  

  ***************************************************************************

9. LOVE AND ACCEPT YOURSELF - You are beautiful and loving, The more you think of yourself in this way, you will appreciate your authentic self.
   
   
   
   
10. BE GRATEFUL FOR EVERYTHING - If you are grateful for every little thing in your life, your demeanor will be happier and it will show to others. Write down in a journal something you are grateful for every morning. It's easy to get started but after a while, you will be searching for something to be grateful for. It doesn't have to be something grand, it could be flowers you had seen in the yard the day before.
    
    
    
    
11. TAKE RESPONSIBILITY FOR YOUR LIFE -  Blaming external circumstances for not being happy with yourself or your life will keep you stuck, frustrated, and angry. Replace the "If only..." or blaming others when something doesn't go smoothly with “I am responsible for my own life and I choose to create an extraordinary one.”
    
    
    
12. STOP WORRYING ABOUT WHAT OTHERS THINK OF YOU - If you’re someone who needs acceptance from others, it’s time to change that. Spending that time will not only drain your energy but will keep you from getting to the best parts of yourself. You don't need approval from others to complete yourself.
    
    
    
    
13. BE PRESENT - Put your phone down. Enjoy the time you have with those that you're with. You won't get that time back.
    
    
    
    
14. BE MORE FORGIVING - So many of us are holding deep grudges and hurt inside—even when apologies have taken place. Let it go! You’ll be surprised at how quickly your feelings of anger and judgment towards yourself and others dissipate. You’ll go from feeling hurt, isolated, and stuck to experiencing a rush of positive energy, relief, openheartedness, and compassion.
    
    
    
    
15. DREAM MORE - If you set your mind to it, believe in yourself, and take action, you’ll find the way to create an extraordinary life. Don’t let anyone tell you otherwise!
    
    
    
16. SOME PROBLEMS SHOULD STAY SMALL - 
    You've heard the phrase: 'Don't sweat the small stuff.' It is true! When you hit 40, you understand that not every battle should be fought. Some aren't a priority and difficult people are just not worth your time and energy.
    
    
    
    
17. DON'T TAKE YOURSELF SO SERIOUSLY - Knowing how to integrate fun, laughter, and playfulness into your everyday life is not only a boost for the soul but is shown to electrify creativity and enable you to develop deeper connections with others. Think about it: after you’ve had a good laugh, don’t you feel more light-hearted, happier, and able to continue your day with more ease.

Thanks to the Best Life which gave me the inspiration for this blog post.

 

Are you over 50? Do have some knowledge you'd like to share with us? Comment below.

Keep it sassy,

Kelly

🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴🎴

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.

So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Easter Brunch Menu

My family is hosting Easter brunch this year and I've come up with a menu that everyone will love, even the kiddos.

Instant Pot Ham

This ham is juicy, flavorful and so easy to make with a spiral-sliced ham and sweet maple glaze that warms up in the pressure cooker. Comes together in less than 30 minutes and is perfect for your Easter table! 

https://lifemadesweeter.com/instant-pot-ham/

Serves 10

Total time 18 min.

Ingredients

• 4 pounds spiral-sliced ham, 4 lbs fits perfectly in a 6 qt. IP
• 1/4 cup unsalted butter 
• 3 tablespoons Dijon mustard
• 2 tablespoons granulated brown sweetener of choice 
• 2 tsp minced garlic

Instructions

1. Prepare the glaze: Heat the butter and sweetener in a small pot over medium-low heat until the butter has melted. Whisk in the mustard and garlic until combined. Remove from heat.

2. Insert a trivet inside the inner pot of the pressure cooker. Pour in 1 cup water.

   Place the ham on the trivet and brush the mustard glaze over the ham on the outside and inside the spirals of the ham.

3. Close the lid and press the "manual" or "pressure cook" button and set the timer to 9 minutes. The pressure cooker may take 10 minutes to come to pressure. Once cook time has elapsed, allow the Instant Pot to naturally release all the pressure (around 10 minutes).

   Carefully open the lid and transfer the ham to a cutting board. Serve with any leftover glaze.

4. For an extra-caramelized coating - set the oven to broil. Remove the ham from the pressure cooker and place it on a foil-lined baking sheet and brush it with leftover glaze.

   Place the ham under the broiler for 2-3 minutes or until the glaze is bubbly and caramelized.

5. Slice ham and serve warm with preferred side dishes.

Easter Bunny Cinnamon Rolls

These adorable bunny cinnamon rolls are so easy and make a great treat for Easter morning.

https://thebakermama.com/recipes/easter-bunny-cinnamon-rolls/

Serves 5

Total time 25 min.

Ingredients

• 1 can of store-bought cinnamon rolls with icing
• Easter color sprinkles
• Easter colored M&Ms

Instructions

• Preheat the oven according to the package directions on the canned cinnamon rolls. Separate the cinnamon rolls so you can start forming each one into the bunny shape. 
• Use your hands to pull the outer end out and up into one bunny ear and then another bunny ear. Press down between the two bunny ears and in on the outsides of the bunny ears to secure them to the round part of the cinnamon roll. Transfer them to a baking sheet and reinforce the shape, if necessary, so each one looks like a bunny.
• Place them in the oven and bake according to the package. Halfway through the baking time, remove the bunny cinnamon rolls from the oven and reinforce the shape with the handle of a spoon, be careful as they will be warm to the touch.
• Place the bunny rolls back in the oven to finish baking. Once baked, remove them and drizzle with icing while still warm. Immediately sprinkle with festive sprinkles and garnish with two round candies for the eyes and nose.

• ***************************************************************************

Would you like to help us do reviews? Here's a link to our 

• wishlist on Amazon.com. We have items starting as low as $6. 

  

  ***************************************************************************

Bacon, Potato, and Egg Casserole

This casserole can be made in advance. Pour the mixture into a pan and refrigerate for up to 24 hours, bake when ready to eat.

https://www.twopeasandtheirpod.com/bacon-potato-and-egg-casserole/

Serves 10

Total time 1 hour 5 min.

Ingredients

• 1 lb bacon, cut into 1/2-inch strips
• 1 yellow onion diced
• 1 red bell pepper seeds removed and diced
• 3 cloves garlic minced
• 12 large eggs
• 1 cup milk
• 3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
• 2 cups shredded cheddar cheese divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 green onions chopped

Instructions

• Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
• In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Roughly chop the bacon and set aside.
• Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
• In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
• Pour the mixture into the prepared baking dish and top the remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 to 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.

Fruit Salad 

The best tip I can give you for making the best fruit salad is to make sure your fruit is fresh. You don't want overripe fruit or smushy fruit, or fruit that will turn brown quick, such as apples and bananas.

Make sure you cut the fruit in similar sizes.

Toss with citrus juice and not sugar. 

Garnish with fresh herbs or spices. Mint, poppy seeds, or a dash of chili powder (for tropical salads) make great additions. Optional, of course.

https://lifemadesimplebakes.com/how-to-make-fruit-salad-4/

Serves 6

Ingredients

• 2 cup strawberries halved
• 2 cup red grapes
• 2 oranges (slice in rounds then quarter)
• 3 kiwis (slice in rounds then quarter)
• 1 cup blackberries
• 1 cup raspberries
• 1 cup blueberries
• 3 tbsp citrus juice 
• 1 tsp citrus zest

Instructions

• Toss fruit in a large bowl with the juice and zest. Let sit for 5 minutes before serving.

Sparkling Juice

My favorite sparkling juice is Welch's Sparkling Red Grape. My family loves this stuff. You can buy it at most grocery stores.

Do host Easter at your home? What are your favorite dishes to make? We'd love to hear from you.

HAPPY EASTER & Keep it sassy,

Kelly

🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕🎕

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.

So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.