Easter Dinner

Creamy Mojito Torte

Nonstick cooking spray with flour 1/2 cup plus 2 tbsp dark rum, divided 1 pkg (18.25 oz) butter recipe yellow cake mix (plus ingredients to make cake) 1 1/4 cups powdered sugar, divided 3 limes, divided 1 pkg (8 oz) cream cheese, softened 1/2 tsp mint extract 1 container (12 oz) frozen whipped topping, thawed

Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles ofParchment Paper over centers of pans; set aside. Substituting 1/2 cup of the rum for 1/2 cup of the water, prepare cake mix according to package directions in Stainless (4-qt.) Mixing Bowl. Whisk batter 1 minute. Divide batter between pans, spreading evenly to edges. Bake 14-16 minutes or until wooden pick inserted into centers comes out clean. For glaze, combine 1/4 cup of the sugar and remaining 2 tbsp rum in Prep Bowl. Remove pans from oven to Stackable Cooling Rack; let stand 5 minutes. Invert one cake onto Simple Additions® Large Round Platter. Invert second cake onto cooling rack. Brush wells of both cakes with glaze. For filling, zest two of the limes using Microplane® Adjustable Grater to measure 2 tsp zest. Juice zested limes to measure 3 tbsp juice. In Stainless (6-qt.) Mixing Bowl, combine juice, zest, cream cheese, mint extract and remaining 1 cup sugar. Whisk briskly until smooth. Fold in whipped topping and mix until very thick. Attach open star tip to Easy Accent® Decorator; fill with 1/2 cup of the filling and set aside. Slice remaining lime. Cut slices into quarters. Spread half the remaining filling into well of cake on platter. Slide Large Spreader between second cake and cooling rack. Carefully place cake well-side up over filling. Spread remaining filling into well. Pipe rosettes around cake; garnish with lime slices.

Yield: 16 servings from The Pampered Chef Aunt Fay's Scalloped Corn Aunt Fay is my dad's oldest sister. When Todd and I visited her and my Uncle Don in Hawaii, she made for us this corn casserole. When I asked her for the recipe, she gave me the whole cookbook-- the cookbook from their church, Maluhia Lutheran Church in Waianae. It's a keeper! 1 can cream-style corn 1 can whole kernel corn 2 eggs 1 cup sour cream 1 1/2 sticks of butter or margarine, melted 1 medium onion, chopped 1 box Jiffy corn muffin mix Saute onion in butter and mix with corn (do not drain the corn), eggs and sour cream. Whisk this all together then add the muffin mix, stirring well. Pour into a 9x13 pan and bake, uncovered for 35 minutes at 350-degrees.

Aunt Marge's Easter Lillies

(via Dixie and Aunt Susie)

Use square sandwich bread cut into a circle with a cookie cutter or #15 can. Spread whipped cream cheese. Cut colby cheese into strips about 2" long and 1/4 to 1/2 inch wide. Lay on bread to look like a stem. Pinch together at bottom to look like an Easter Lily.