With spring comes sunshine, fashion week, and spring potlucks! As a proper southern gal I always bring my A-game when making a dish for a potluck or a family event. If you grew up in the south you know there is always an unspoken competition for who can dish it up the best!
Pro tip #1 - Do NOT cut on the calories. Yes, I know bikini weather is around the corner, but this is an event dish… It’s a big deal! The trick to being the best cook at the potluck and still making it into that bikini in a few weeks is to leave your yummy dish for OTHER people to eat and go home to stuff your pretty face with baked salmon and broccoli (insert evil laugh here).
Pro tip #2 - Have cute serving dishes and totes that can transport your food. Nothing is worse than spending time in the kitchen to make a culinary masterpiece and showing up after a car ride with a big pile of goo…. Let’s not lie, you would still eat it, (probably with a spoon straight from the dish if you were by yourself at home) but this is not the picture you’re trying to recreate for your guests.
Pro tip #3 - “With April showers comes spring flowers.” The weather is something to keep in mind! I don’t care what people say, never make a cake on a rainy day! I attempted this once and while the cake looked fine in the oven, when I took the lil guy out it gave up… no I mean it died. Really it collapsed into itself and then magically turned into cake pops (funny how that worked out). So bakers beware! Only bake in good weather.
Pro tip#4 - Talk with family and friends and swap recipes! You’re only as good as your friends and family’s recipes! We all tweak things to fit our taste, but your family and friends are definitely the place to start if you’re looking for the best!
This is a recipe that was given to me by a family friend. It’s super easy to make and to transport, and my husband just ate half of it with a spoon... I might have eaten the other half ;) Yeah… it’s that good!!!
Fabulously spring-y Banana Ice box cake
1 cup flour
½ cup chopped pecans
½ cup margarine
1-10oz Carton whipped topping
1-8oz Pkg. Cream Cheese
2sm. Pkgs Cheese cake instant pudding
3 Cups Milk
1 Cup Powdered Sugar
First make your crust:
Pre heat oven to 375 degrees
Mix flower, chopped pecans and margarine. Pat into a 9 x 13 pan. Bake for 20 min and let completely cool
Now it’s time to mix up your layers while the crust is cooling
Mix on low speed 1 cup whipped topping, 1 cup powdered sugar, and cream cheese. Spread on cooled crust
Make the 2 packages of cheese cake instant pudding and place in fridge to set
Rest of the whipped topping
Now when the crust is cooled and your pudding is set its time to start laying your cake! The hard part is to actually make a cake at this point and not just eat everything with a spoon!
Once you have your layers, place cake in refrigerator for four hours… and then ENJOY! This is a great cake to make the day before your event, it even freezes well. And if you want to be fancy like me add shaved chocolate on top and flower pedals – can you think of anything that looks more fabulously spring-y!