Strawberry Milk Shake Recipe {#EasterIDeas}

With Easter right around the corner, I’m LOVING this Strawberry Milk Shake with Whipped Cream. It tastes sinfully delicious and since it’s pink, it’s the perfect festive Easter treat. Since it’s pretty healthy (just think of all the calcium and fresh fruit!!!) there’s no excuse not to make it all. the. time, right? {{snicker}} How to Make this Strawberry Milk Shake Recipe is a snap. The secret ingredients are vanilla ice cream, International Delight French Vanilla Creamer and strawberries. The best part about this shake is that it can be made year round. I’m just using Easter as an excuse to make it constantly this week. There’s no better way to welcome Easter than with a delicious milkshake, right?



Strawberry Milk Shake Ingredients




    • 3 scoops of vanilla ice cream


    • 4-5 strawberries


    • 1/3 cup International Delight french vanilla creamer


    • 1/2 cup crushed ice



Strawberry Milk Shake Recipe




Tip: Add strawberries to blender first so that they completely puree.




Top with whipped cream and festive sprinkles and watch it quickly disappear!


For more Easter inspiration, be sure to check out the International Delight Easter IDeas pinterest board! I find such fun ideas there, don’t you?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Kid Friendly Easter Dessert Recipes knows How to Make Kid Friendly Easter Dessert Recipes that look fabulous.  These three recipes are perfect to make with your kiddos and would make perfect centerpieces for you table before you eat them.   Happy Easter, y’all!

Courtesy of

Easter Bunny Cake – This Easter Bunny Cake is sure to be a crowd pleaser and can double as a table center piece.  That’s one of the things I love most about it.  Plus, your kids can help decorate it, and you know that if they are involved it’ll definitely be the hit of the party!

Kid Friendly Easter Dessert Recipes
Recipe type: Easter Dessert
Cuisine: Cake
Prep time: 
Total time: 
Serves: 12 to 14 people
  • Frosting:
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 cups confectioners’ sugar
  • Pinch fine salt
  • 1 tablespoon vanilla extract
  • 2 to 3 tablespoons milk
  • Bunny:
  • 2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
  • 1¼ cup sweetened flaked coconut
  • 2 store-bought biscotti
  • 1 tube pink decorating icing
  • 2 black jelly beans
  • 2 marshmallows
  • 1 white jelly bean, halved lengthwise
  • 1 pink jelly bean
  • 1 black licorice wheel, such as Haribo
  1. For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  2. For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about ⅔ cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
  3. Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  4. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny’s body.
  5. Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny’s body and adhere with a dab of frosting. This is the bunny’s tail.
  6. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  7. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  8. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
  9. Unroll the licorice wheel and cut 2 pieces about 1½ inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
  10. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny’s feet. Adhere the bottom of the feet with icing if necessary.
  11. Cook’s Note:
  12. Take 2½ sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
  13. Make sure your cakes are completely cooled before you being to ice and cut them.

courtesy of Food

Sugar Cookie Bunny House – How cute is this bunny hutch?  The best part is that the roof is detachable so it can double as an Easter basket.  Made with a buttery cookie, this bunny house will make your kids squeal in delight as they decorate.  Good luck trying to get them not to sample as they go…..

courtesy of food

Easter Egg Cookie – Make a giant cookie this easter!  Decorate with candy and frosting to make it as festive as you wish.  I just love this idea!

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Mediterranean Turkey Sub {recipe}

This sponsored post was written while participating in my partnership with Oscar Mayer and One2One Network.

Now that baseball season is in full swing I’ve turned to dinner options that are quick, filling, nutritious and full of flavor.  Lucky for me, Oscar Mayer introduced Deli Fresh BOLD flavors lunch meats in March. Deli Fresh BOLD lunch meats contain no artificial preservatives, no artificial flavors and are gluten free! I’m a huge fan of the simplified ingredient list and bold, spicy flavors. The sliced meats are freshness sealed, and at least 97 percent fat free.   So, I can serve my large family sandwiches for dinner without guilt!

Here’s my Mediterranean Turkey Sub Recipe, which you really have to try.  The flavors are delicious.  Nothing in the sandwich is over powering, all the flavors compliment each other, yet the flavors are bold enough to make the sandwich dinner worthy. {smiling}  This is not just and sandwich, y’all!  The best part is that it’s easy peasy, and pretty darn healthy to boot!

mediterranean turkey sub

Mediterranean Turkey Sub Recipe

bold italian style herb turkey

TIP:  The first thing you’ll want to do before my making this recipe is to pick your Oscar Mayer Deli FRESH Bold Meat.  I used Italian Style Herb Turkey Breast, but the sandwich would be equally delicious with either of these flavors including:  Cajun Style Turkey Breast or Chipotle Season Chicken Breast.  {{they also carry Maple Honey Ham}}

Mediterranean Turkey Sub Ingredients

med turkey sub

      • Deli Fresh Bold Italian Style Herb Turkey Breast
      • Deli Buns or French Sliced Rolls
      • Basil Pesto
      • Yellow Cherry Tomatoes
      • Fire Roasted Red Peppers (sliced)
      • Deli sliced golden Greek peperoncini’s
      • Green Olives
      • Lettuce

Directions {step-by-step}

Note:  Make one sandwich or many.  If you are feeding a large family or group, I’d recommend lining up your sandwiches and putting them together like an assembly line. 


Step 1:  Open and spread pesto on bottom of bun or roll.


Step 2:  Cut tomatoes in half and then layer vegetables on bun or roll.  If you don’t want to use cherry tomatoes (I like the flavor), just use regular tomato slices.


Step 3:  Fold Oscar Mayer Deli Fresh Bold Italian Style Herb Turkey Breast slices in half and layer over the vegetables.  Fold the top of bun or roll over the turkey and garnish with olives.  ENJOY!

Visit for more information on various product offerings, or connect with them on Facebook or Twitter!

What’s Your Best Sandwich Making Tip?

This sponsored post was written while participating in my partnership with Oscar Mayer and One2One Network, but as always, all opinions are my own. I received Deli Fresh BOLD coupons and other related items from Oscar Mayer/Kraft Foods.Tracking Pixel

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Edible Bird’s Nest {recipe}

How to Make this Edible Bird’s Nest Recipe is a snap.  It’s similar to rice krispie treats but uses chow mein noodles instead.  So, you know just how easy they are to make.  Bake at 350 has this simple recipe I was inspired by and changed things up a tad and added some fun Easter sprinkles.  There’s no better way to welcome spring than with a fun treat, right?

Edible Bird's Nest

Edible Bird’s Nest

Edible Bird’s Nest {recipe}
Recipe type: Edible Bird’s Nest
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
Easy edible bird’s nest cookies perfect for Easter and Spring.
  • 3½ cups Mini Marshmallows
  • 4 cups Chow Mein Noodles
  • ¼ cup butter
  • ½ tsp. vanilla
  • Easter Sprinkles
  • Mini Cadbury Eggs
  1. Spray a muffin pan with non-stick cooking spray. Set aside.
  2. Melt butter in small saucepan over medium heat. When butter is almost melted add the marshmallows and stir constantly until melted.
  3. Remove from heat and add vanilla and chow mein noodles.
  4. Tip: Rub a small amount of Crisco onto your hands so that the mixture won’t stick when forming the nests.
  5. Take a golf ball sized portion of the mix, gently press into a muffin cup, use your fingers to push down the center to make a recessed bowl.
  6. Add sprinkles. (If you add the sprinkles to the mix they will melt so add after you’ve shaped the nests.)
  7. Cool.
  8. Add mini Cadbury eggs.
  9. Enjoy!

How To Make the Nests

how to nests

A muffin pan is perfect for shaping the nests.  Simply spray with Pam or other non-stick spray so they won’t stick to the pan.

Nest Cookies

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Easy Lemonade Cupcakes {recipe}

How to Make this Easy Lemonade Cupcakes Recipe is a snap.  The recipe is perfect for Spring and has a secret ingredient for super moist cupcakes – pudding mix.   Achieving great frosting is easier than you’d think too, you just need a ziplock back with the end cup off.  So, wow your family and friends with these luscious lemony cupcakes that look and taste too delicious to be easy.   There’s no better way to welcome spring than with cupcakes, right?

easy lemonade cupcake

Easy Lemonade Cupcakes

Easy Lemonade Cupcakes {recipe}
Recipe type: Easy Lemonade Cupcakes
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Easy Lemonade Cupcake Recipe perfect for Spring.
  • Cupcakes
  • 1 box of lemon cake mix {I used Duncan Hines Lemon Supreme cake mix}
  • 1 3.4 oz box of lemon instant pudding mix
  • 4 eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 2 TBS presweetened lemonade flavor drink mix {I used Smuckers}
  • Frosting
  • ¼ cup presweetened lemonade flavor drink mix {I used Smuckers}
  • 3 tablespoons water
  • 1 stick of butter- softened
  • 3 tablespoons heavy whipping cream
  • 2½ cups of powdered sugar
  • 4 drops yellow food color {I used more because my lemonade mix was pink}
  1. Preheat oven to 350 degrees.
  2. Place cupcake liners in cupcake pan.
  3. Blend cupcake ingredients until moistened and stir until lumps are gone and all ingredients are well incorporated.
  4. Pour Batter into cupcake liners and bake for 15 minutes or until toothpick inserted into cupcake comes out clean. Let cool.
  5. *To make the cupcakes, follow the directions on the back of the box, and add one extra egg, the pudding mix and lemonade mix.
  6. Frosting:
  7. Stir lemonade mix and water until mix is dissolved in small bowl.
  8. In large bowl, beat butter, whipping cream and lemonade mixture until creamy.
  9. Beat in powdered sugar and food color until well blended.
  10. Frost cupcakes. Insert Washi Tape Straws.
Add frosting to bag, snip end and pipe onto cooled cupcakes for finished look!

How To Easy Washi Tape Flags

washi tape flags

Using Washi Tape flags is one of my favorite ways to embellish cupcakes, and making them is super easy.  Simply lay a toothpick on a roll of wash tape, fold the tape over onto itself, and then cut.  Then, fold the ends together and snip a little “V” going towards the toothpick so that you get a flag at the end with the same angles and lengths!

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St. Patrick’s Day Chex Mix {recipe}

How to Make St Patrick’s Day Chex Mix is so easy to make your kids could do it too.  It’s a festive treat that looks super cute and tastes really yummy.  This Chex Mix Recipe uses Vanilla Chex cereal, Honey Nut Chex Cereal, white chocolate baking chips, pretzels and green M&M’s.  The mix is perfect for a birthday party, St. Patrick’s Day, or customize the color to match your party or event! It’s a great homemade gift idea for friends and neighbors, too!

St. Patrick's Day Chex Mix

Chex Mix Ingredients


  • 1 Box Vanilla Chex Cereal
  • 1 Box Honey Nut Chex Cereal
  • 12 oz bag of white chocolate baking chips
  • 1 bag pretzels
  • 1 bag green M&M’s

Directions {step-by-step}

Chex Mix

MIX vanilla chex cereal, honey nut chex cereal and pretzels in a bowl.

SPREAD out on a cookie sheet.

MELT white chocolate baking chips in microwave safe dish in microwave or you can use a Wilton disposable piping bag like I did.  My 12 oz. bag took about 2.5 minutes.  I’d recommend melting your chips in 30 second increments.

DRIZZLE melted white chocolate onto chex cereal mixture.

COOL after white chocolate cools break up mix and return to bowl.

MIX M&M’S into chex mix.

St. Patrick’s Day Chex Mix {recipe}
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 box Vanilla Chex Cereal
  • 1 box Honey Nut Chex Cereal
  • 1 bag pretzel’s
  • 1 bag White Chocolate Baking Chips
  • 1 bag M&M’s
  1. Combine vanilla chex cereal, honey nut chex cereal and pretzels in a large bowl. Be careful not to crush or break cereal pieces.
  2. Spread mixture in batches onto a cookie sheet. Drizzle melted white chocolate on mixture. Let cool.
  3. Break apart and return mix to bowl and add M&M’s.


ENJOY, GIVE as a GIFT, or let the chex mix be part of your birthday party decor like I did for my daughters party!

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Easy Brownie Toffee Trifle Recipe

How to Make this Easy Brownie Toffee Trifle Recipe is really easy.  It’s actually really quick, too, once you’ve done the prep work of baking and cooling the brownies and making the pudding. It tastes so delicious that my trifle dish is always spooned clean.  The recipe serves 15-18, so it’s great for largish gatherings and chocolate lovers are going to be coming back for seconds.  Just you wait and see.  If you like brownies and toffee, you are going LOVE this dessert!

brownie toffee trifle recipe

Easy Brownie Toffee Trifle Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
Brownie Toffee Trifle Recipe that amazingly creamy, chocolatey and a crowd pleaser!
  • Boxed Fudge Brownie Mix (plus eggs, oil and water)
  • 5.9 oz box of Instant Chocolate Pudding Mix (plus 3 cups of milk to make pudding)
  • 1 bag of Toffee Bits (8 oz)
  • 2 containers of Cool Whip (8 oz)
  • 1 cup Semi Sweet Chocolate Chips
  • ¼ cup Semi Sweet Chocolate Chips and strawberries for garnish
  1. Prepare Brownie Mix as directed on Box. Allow to cool completely. Cut into 1 inch squares.
  2. While Brownies are cooking, prepare pudding as directed on box. Refrigerate.
  3. Trifle Assembly: Layer half of brownie squares in trifle bowl. Pour half of pudding over brownies. Top with half a bag of toffee bits and half cup of chocolate chips. Add 8 oz. of whipped topping. Repeat layers.
  4. Garnish with remaining semi sweet chocolate chips and sliced strawberries.
This recipe can be made the night before and refrigerated.

The prep time is really only about 15 minutes….the thing that takes the longest is letting the brownies cool before you assemble the trifle.

brownie toffee trifle

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Starbucks Banana Walnut Bread {recipe}

How to Make this Starbucks Banana Walnut Bread Recipe is really easy.  It tastes so delicious that it’ll probably make it’s way into your best of the best recipes section. Starbucks distributed this recipe a few years ago, and I’ve been making it ever since.  There’s a reason people line up to buy slices of this loaf.  My favorite thing about this recipe is that it uses considerably smaller amounts of sugar, eggs and oils than other bread recipes.  Starbucks Banana Walnut Bread

5.0 from 2 reviews

Starbucks Banana Walnut Bread {recipe}
Recipe type: Bread
Cuisine: Snack, Dessert
Prep time: 
Cook time: 
Total time: 
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1⅛ cups sugar
  • ½ cup vegetable oil
  • 2 tbsp buttermilk
  • 3 ripe medium-large bananas (mashed)
  • ½ c + ⅓ c chopped walnuts (or pecans)
  1. Preheat oven to 325 degrees. Grease 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in ½ c chopped walnuts (I use pecans) and pour batter into prepared loaf pan. Top batter with remaining ⅓ c chopped walnuts. Bake for 45 to 60n minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
  2. Tip: If you don’t have buttermilk you can substitute by adding 1 tbls of vinegar or lemon juice to 1 c milk. Let stand 5 minutes.


Starbucks Banana Bread

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Indian Fry Bread Recipe {how to}

How to Make this Indian Fry Bread Recipe is so quick and easy it should be criminal.  Seriously. The best thing about this recipe is that you don’t need to let the dough rise, and, since the main ingredient is flour, it’s super inexpensive to make.  My kids teacher makes this recipe with her students as part of their Native American unit at school every year (that’s where I got the recipe) and it’s a highlight for the students each year.  I’ve helped a few years in a row, and I can tell you that I’ve seen nearly 70 kids devour this bread.  It’s THAT good.  To me, with a sweet topping,  it tastes like funnel cake at the fair.  Conversely, you can put savory toppings on it, like taco fixings, and it tastes more like a chalupa.  Yummy.  The recipe is absolutely kid friendly too (well, except for the frying part)!

Indian Fry Bread

Traditionally, you’ll make the Indian fry bread into a round disk, but for Valentine’s Day, I decided to make it into a heart.  {{sweet}}

Indian Fry Bread Ingredients

  • 4 cups white flour
  • 2 tsp salt
  • 6 tsp baking powder
  • 1 large TBSP Shortening
  • water (approximately 2 cups) to make a medium stiff dough
  • *additional flour to work with dough
  • vegetable oil to fry dough

Directions {step-by-step}

Indian Fry Bread

Step 1:  Mix together dry ingredients.

Indian Fry Bread

Step 2:  Add in shortening and water (approximately 2 cups).  Mix together to make a stiff dough.

Indian Fry Bread

Step 3:  Cover hands in flour and sprinkle work surface with flour so dough doesn’t stick.  Make dough balls about 3 inches in diameter.

Indian Fry Bread

Indian Flat Bread

Step 4:  Flatten balls with the heels of your hands to make 6 inch circles (or shape into a heart like I did).  You do not need to use a rolling pin!

Indian Fry Bread

Step 5:  Heat 1″ of cooking oil in skillet and when hot, drop in the flattened bread.

TIP:  To keep oil cleaner longer, tap off excess flour from dough before dropping into hot oil.

Indian Fry Bread

Step 6:  Brown each side.  Drain on paper towel.

Indian Fry Bread

Step 8:  Serve with favorite topping.  We love powdered sugar, syrup, apricot or strawberry jam.  Also yummy are taco toppings:  seasoned meat, lettuce, tomatoes, etc.

Indian Fry Bread Recipe {how to}
Recipe type: dessert or savory
Prep time: 
Cook time: 
Total time: 
Serves: 8
Can be used as a dessert or as bread for savory dish
  • Indian Fry Bread Ingredients
  • 4 cups white flour
  • 2 tsp salt
  • 6 tsp baking powder
  • 1 large TBSP Shortening
  • water (approximately 2 cups) to make a medium stiff dough
  • *additional flour to work with dough
  • vegetable oil to fry dough
  1. Mix together dry ingredients.
  2. Add in shortening and water (approximately 2 cups). Mix together to make a stiff dough.
  3. Cover hands in flour and sprinkle work surface with flour so dough doesn’t stick. Make dough balls about 3 inches in diameter.
  4. Flatten balls with the heels of your hands to make 6 inch circles (or shape into a heart like I did). You do not need to use a rolling pin!
  5. Heat 1″ of cooking oil in skillet and when hot, drop in the flattened bread.
  6. Brown each side. Drain on paper towel.
TIP: To keep oil cleaner longer, tap off excess flour from dough before dropping into hot oil.

Serve with favorite topping. We love powdered sugar, syrup, apricot or strawberry jam. Also yummy are taco toppings: seasoned meat, lettuce, tomatoes, etc.


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