Strawberry Lemonade Cake

Easter weekend was filled with a large base Easter egg hunt, dyeing Easter eggs, a trip to see my Grandma and cousins, and another road trip to my parent's house for a big Easter dinner. Amidst all of the activities I found time to throw together an easy dessert recipe that is the perfect combination of sweet and sour!!! Actually my nine year old daughter helped me prepare the cake and frosting. 

Truthfully any type of cake mix would work for this dessert……but what really makes this cake is the delicious fluffy tart frosting!!! The ingredients of the frosting require this dessert to be stored in the refrigerator. That actually makes this cake extra special because the cool lemonade zing pairs beautifully with the sweet marshmallow cream and strawberry flavor. 

Strawberry Lemonade Cake

1 box Strawberry Cake mix (plus oil, water & eggs as directed on the box)

1 (8 oz.) package cream cheese, softened

1 packet (0.23 oz.) of Kool-Aid Lemonade

1 container Jet Puffed Marshmallow Creme

8 oz. container of Cool Whip

Prepare cake according to directions on the box and bake in 2 (9-inch) greased round cake pans. Turn baked cakes over on cake racks and allow to cool completely.  In a large bowl, beat cream cheese, 1/2 packet lemonade mix and marshmallow cream until smooth. Add in more lemonade mix to taste; add entire packet if you like it more tart. Then mix in Cool Whip until completely smooth.   Place one cake on serving stand; spread a layer of frosting on top. Place second cake on top of first cake and use the remainder of frosting to cover entire cake (top and sides). Refrigerate until ready to eat. 

If you wanted to add more pizazz to this cake, then simply add some sliced strawberries to the top.  Also, if you choose, you can leave the lemonade packet out and enjoy the cream cheese marshmallow frosting on its own. Words can't describe how yummy the creamy fluffy frosting tastes. It is the perfect treat for the upcoming warmer months of summer.  

Cheesy Pesto Bread

One of the best things about this recipe is that it complements almost any dinner!!! From a fancy Italian dish to a down home casserole this bread makes the perfect appetizer or side. It is surprisingly easy but looks like you spent lots of time preparing it.  The flavors are mild and cheesy which makes this very family friendly.  

Cheesy Pesto Bread

1 loaf French bread

1 container of prepared Pesto

1 package of sliced Mozzarella cheese

season to taste…..Mrs. Dash Italian Medley, Garlic powder, grated Parmesan cheese

Preheat oven to 350 degrees. Cover a cookie sheet with foil and lightly spray with Pam. Slice bread in the center into two pieces and place on the cookie sheet. With a long knife, score the bread lengthwise (but don't cut all the way down to the base of the bread) and then cut going the other direction crosswise. You will end up with little squares of bread. Using a small spoon spread the pesto down into the crevices of the bread.  Next tear the mozzarella slices into thirds and push down into the slices of bread. If desired, sprinkle a few dashes of Italian seasoning, garlic powder, salt, pepper and grated Parmesan cheese over the top of the bread. Bake in preheated oven for 10 to 15 minutes until the cheese is melted. 

The possibilities for this bread are endless!!! You could add your favorite type of sliced cheese such as monterey jack, cheddar or smoked gouda. Even a drizzle of melted butter over the bread as it comes out of the oven would be delicious! Serve large slices of this warm and gooey bread to your grateful dinner guests!!! Enjoy!