Spring Break ALL WEEK!!! YAY

My kids are off ALL week for Spring Break!  Last year we had a day trip to Elephant Rocks and Johnson Shut Ins.  And yes we even swam because it was 90 degrees!  Crazy Missouri weather!

So, I decided we better have some indoor activities this week. 

I decided to share some of those things with you.

With Easter being this Sunday I did want to focus around this wonderful day.

My first project we will be completing is a Resurrection Garden!  I LOVE this idea and my kids will enjoy doing it!  There are so many different ways to make your resurrection garden so be creative!

Head on over here to We are that Family for step by step instructions!

Also my daughter loves to cook and bake.  One thing we will be making is resurrection rolls/muffins.
Head on over here for that recipe!

I will be coming up a few more ideas as the week progresses.  

When my kids are home I do alot of baking, because will they are hungry ALL THE TIME!
So here are a couple of recipes Kaelyn and I will be preparing!

Cinnamon Roll Swirl Cake Recipe!

For the batter~
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.
once mixed ...slowly pour in the butter.

Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined.

Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake. :)
In reference to..

Check out my website too, where you can purchase the tools with which to prepare and serve these wonderful recipes - at http://www.pamperedchef.biz/cherylsinspiration

Banana Pudding Poke Cake~
1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other

similarly-sized object, begin poking holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.
In a bowl,whisk together instant pudding with 4 cups milk.
Stir until all the lumps are gone.
Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible.
Spread it all out and using the back of the spoon gently push pudding down into the holes.
Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.
This will ensure the wafers are Crunchy when you serve it.
I think this cake gets more delicious over time.
To me, it's even better the next day so it's a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.

In Reference to..

If you have any questions please feel free to message me or call / text 903-271-0615 me or visit my website www.pamperedchef.kayblack for all your Pampered Chef needs!

So do YOU have any ideas for Spring Break?  Do you have any special recipes you would like to share?  Please leave a comment if you want to share!


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