As you get ready to gather with immediate family for holiday celebrations this weekend, be aware that the ShopRite app has recipes this week (and always). The Sky-High Brunch Bake will be a good, nutritious breakfast for the kids to wake up to, before they dive into whatever the Easter bunny left in their baskets. And speaking of the bunny, the Easter Bunny Cake could be a fun baking project to do with the kids. Maybe this will be the year that some new family food traditions are established and carried forward.
Along with each recipe, the ShopRite app allows you to place the ingredients in your cart. Visit shop.shoprite.com/recipeshop for more recipes.
12 Servings / 55 min. Cook Time
1 hour, 15 min. Total Time
2 sheets puff pastry, thawed
6 eggs, beaten
1 cup Polly-O Original ricotta cheese
Hot pepper sauce, 1 dash
2 pkgs frozen chopped spinach, thawed
4 pcs, cooked Oscar Mayer Bacon
1 1/2 cups Kraft Shredded cheddar cheese
1 cup chopped red peppers
Heat oven to 400 degrees F.
Unfold pastry sheets. Roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of nine-inch springform pan sprayed with cooking spray.
Reserve one Tbsp. eggs for later use. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
Bake 45 to 55 minutes or until golden brown. Cool 10 minutes. Run knife around edge of pan to loosen crust before removing rim.
Easter Bunny Cake
10 Servings / 20 min Cook Time
40 min Total Time
1 box cake mix of choice
1 container vanilla frosting
3 1/2 cups sweetened, shredded coconut
Pink food coloring
Assorted candy for decorating
Take one of the cooked round cakes and carefully cut out the bunny “ears.” Do this by cutting a pointed oval shape out of each side of the cake, leaving the middle piece as the bowtie.
Place the other round cake in the lower third of your serving plate. Place ears above the cake round, trimming off the bottom edges of the ears so that they sit flush with the head. Place the bow tie shape below the cake round/head. Use the vanilla frosting to frost the cakes and secure them in place on the serving platter.
Dye one cup of shredded coconut pink (if desired) and use to create the inside of the bunny ears and coat the bowtie. Use the remaining white shredded coconut to coat/cover the frosted cake to create the fur.
Use your favorite candies to create the eyes, whiskers and mouth. We used licorice for the whiskers, candy coated chocolates for the eyes and for the bowtie buttons but get creative and use whatever you have on hand!