Coconut Cream Flake Cake

I came across this recipe reading my People magazine and it's from jello.com. It seemed so simple and the perfect Easter cake so I couldn't resist making it. It turned out wonderful and delicious and the cake was as moist as can be. It was a little tricky getting coconut to stay on the sides and I also think in the future I would put more frosting in the middle, I was just nervous I wouldn't have enough to cover the top and sides. Overall I would make this again and my husband who ate 3/4 would agree.

Ingredients:
1 pkg yellow cake mix
2-2/3 cup flake coconut (7oz pkg)
1-1/4 cups cold milk, divided
1 pkg coconut cream instant pudding (3.4 oz)
1 pkg vanilla instant pudding (3.4 oz)
1/4 cup powdered sugar
1 tub cool whip, thawed (8oz)

Directions:
Preheat oven to 350
Prepare cake batter as directed on box for 2-9 inch round layers. Stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into the batter.
Bake both cakes, when finished let cool completely
While the cakes are baking best dry vanilla pudding mix, sugar and remaining milk in a medium bowl with a whisk for 2 minutes. (Pudding will be thick) Stir in cool whip until completely mixed. Refrigerate until ready to use
Stack cakes putting 1 cup pudding (frosting) mixture and 3/4 cup coconut flakes in between. Use the remaining to frost the top and side. Press remaining coconut on top and on the sides.
Refrigerate for 1 hour and then enjoy!!!!

I definitely need a cake stand because this plate does not do justice and you can't see how tall the cake really is.

Frittata

For Easter I decided to try something new and make a frittata. Our grocery store had a special where you could get a free dozen eggs with a purchase so we had plenty of eggs. The cool thing about a frittata is that you can add almost anything to it. I kept it simple with what we had, onions, peppers and cheese but in the future would probably add mushrooms and you could also add any variety of meat.
It turned out really well and the eggs were perfectly fluffy. I would definitely make this again and the nice thing is that you can pretty much make it different every time.

Ingredients:
8 eggs
1tbsp butter
1/2 cup milk
3/4 cup cheese ( I used cheddar, Parmesan and Monterey Jack)
1 bell pepper, 1/2 cup onion (or whatever toppings you choose)
1/2 tbsp each rosemary, basil and thyme
Salt and pepper to taste


Directions:
Preheat oven to 350
On the stove heat 1tbsp butter in a cast iron skillet
Once butter is melted add your toppings (I used 1/2 cup onions and a diced bell pepper)
Sauté until done.
In a bowl beat 8 eggs well. Mix in milk and spices.
Pour egg mixture over sautéed veggies and stir to mix.
That is the last time you will stir it. Let it set for about 5 minutes adding cheese around 3 or 4 minutes.
Place the skillet in the oven and cook for 8-10 minutes until eggs are done (shouldn't jiggle)
Cut into slices and enjoy!!!!

Tuesday Treats

Been awhile since I've done this. I guess with Easter coming up and candy on every aisle my brain is constantly thinking sweets. Our local donut shop Amy's must have the same mindset because they've been coming up with all kinds of donuts like twix, Reese's, oatmeal creme pie, butterfinger, Oreo and kit kat. Yummmmmm