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Best Spring Eats & Treats

Best Spring Eats & Treats

Tie-Dye Fruity Cupcakes


Courtesy of

Photo courtesy of JELL-O

Prep Time:20 Min

Ready In:1 Hr 15 Min

Original Recipe Yield 24 servings


1 package (2-layer size) white cake mix

1/4 cup JELL-O Lemon Flavor Gelatin

1/4 cup JELL-O Lime Flavor Gelatin

1/4 cup JELL-O Strawberry Flavor Gelatin

1 (16 ounce) can ready-to-spread vanilla frosting


Prepare cake batter as directed on package; divide evenly into 3 bowls. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. Cool completely. Pipe frosting onto cupcakes. (See tip.)


How to Pipe Frosting: Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag, To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don’t have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.

How to Use the Remaining Dry Gelatin Mixes: Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.

Nutritional Information

Amount Per Serving  Calories: 195 | Total Fat: 5.4g | Cholesterol: 0mg

White Chocolate Fruit Tart

By: Claire Darby

Courtesy of

Prep Time: 30 Min

Cook Time:25 Min

Ready In:55 Min

Original Recipe Yield 12 servings


3/4 cup butter, softened

1/2 cup confectioners’ sugar

1 1/2 cups all-purpose flour


1 (10 ounce) package vanilla or white chips, melted and cooled

1/4 cup heavy whipping cream

1 (8 ounce) package cream cheese, softened

1 (20 ounce) can pineapple chunks, undrained

1 pint fresh strawberries, sliced

1 (11 ounce) can mandarin oranges, drained

2 kiwifruit, peeled and sliced


3 tablespoons sugar

2 teaspoons cornstarch

1/2 teaspoon lemon juice


In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup of juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Baked Pork Spring Rolls

By: Rayna

Courtesy of

Prep Time:25 Min

Cook Time:20 Min

Ready In:45 Min

Original Recipe Yield 12 servings


1/2 pound ground pork

1 cup finely shredded cabbage

1/4 cup finely shredded carrot

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1/2 teaspoon sesame oil

1/2 tablespoon oyster sauce

2 teaspoons grated fresh ginger root

1 1/2 teaspoons minced garlic

1 teaspoon chile sauce

1 tablespoon cornstarch

1 tablespoon water

12 (7 inch square) spring roll wrappers

4 teaspoons vegetable oil


Preheat oven to 425 degrees F (220 degrees C). Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. Mix cornstarch and water in a small bowl.

Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes

Nutritional Information

Amount Per Serving  Calories: 154 | Total Fat: 4.9g | Cholesterol: 15mg