Tag: Lent

Easter Lemon Cake Trifle

Easter Lemon Cake Trifle

Trifle made for easter with lemon cake and peeps That’s pretty. I always have a desire to make or eat a trifle, but until recently I did not own a trifle bowl. I needed to correct that fast……

My fiance took it upon himself to start looking up places for me to buy a trifle bowl.  Every place was either online with shipping or out of the way, then he checked Walmart, not only is it close by but it was priced so nicely ($6. 97) I went out and bought it straight away.

As my grubby hands placed my new trifle bowl in the cart, I said to my son “We can’t leave here with out buying ingredients to fill this beautiful vessel to the rim.” I then asked “Do you want to make an Easter Trifle? We can decorate it with the new blue raspberry peeps, and a chocolate bunny.” My son looked at me and said excitedly “Can we get jellybeans too?” Me, being a pleased new owner of a trifle bowl, I said “Of course we can!” Then we ran like little kids do across Walmart to the Easter candy section and picked out our prized treats. The blue raspberry peeps didn’t make it all the way home, my son had to have them in the car, luckily I bought an extra pack of regular blue peeps.

ingredients used to make an Easter trifle

Ingredients for Easter lemon cake trifle:

  • 1 – 6 ounce box of strawberry jello mix
  • 1 1/2 – cups boiling hot water
  • 1 – 14 ounce can sweetened condensed milk
  • 1 – box Duncan Hines Lemon Supreme Cake mix (bake according to box instructions. Use egg, water, and vegetable oil)
  • 1 – box pink bunny peeps
  • 1 – large container cool whip
  • 1 – box of blue raspberry peeps / or blue peeps
  • 1 – bag Starburst jellybeans
  • 1 – Lindt chocolate bunny


  1. In a large mixing bowl add in jello mix and hot boiling water. Mix with a fork or whisk until all jello is dissolved.
  2. Pour sweetened condensed milk into jello mixture. Mix to combine.
  3. Pour creamy jello mixture into the bottom on the trifle bowl. jello made for bottom layer of trifle bowl
  4. Place in fridge.
  5. Preheat oven to 350 degrees fahrenheit.
  6. Mix cake batter according to box (add in egg, water and oil) and bake.Duncan Hines lemon cake batter being poured into pan baked lemon cake still in pan
  7. Allow cake to cool. Remove from pan and cut into 1 1/2 inch cubes. Lemon cake cut into cubes for trifle bowl.
  8. Remove trifle bowl from fridge and start building your trifle. By alternating between the cubed cake and a bunny peep. Alternating between a piece of cake and a peep for an Easter trifle
  9. Then fill the entire center with cake cubes. Filling the center of a trifle with cubed cake
  10. Spread a nice thick layer of cool whip on top of cake.
  11. Then place another layer of cake on top of the cool whip. Close to being finished building a trifle
  12. Top with another layer of cool whip filling the trifle to the rim.
  13. Then decorate the top with blue raspberry peeps, jellybeans, and a chocolate bunny.
  14. Place back in the fridge till ready to eat.
  15. Enjoy!

Themed Easter trifle



My Shrimp Tater Tacos make Lent the best time of year.

My Shrimp Tater Tacos make Lent the best time of year.

Today marks the beginning of Lent…. Ash Wednesday…. Religious or not, for some reason if you are Latino you usually practice the rituals of Lent. Which basically boils down to no meat on Friday’s (with the exception of seafood) from now till Easter and you give up a luxury as a form of penitence. The people I know usually give up candy or alcohol or some type of food.  Last year I gave up sweets…. I’ll never do that again. 🙂 Either way…. Lent also brings out a parade of amazing recipes that make their appearance during this Cuaresma. I cherish this time of year and all the deliciousness it brings.

All photos taken by: Mando Lopez

Ingredients for Shrimp Tater Tacos:

1 – pound raw shrimp (peeled and deveined) (chopped into 1/2 inch bites)

4 – tablespoons salsa for the ages (Click here for recipe)

1 – teaspoon Lawry’s

1/2 – teaspoon black pepper

1/2 – potato (peeled, chopped into 1/2 inch bites, and boiled for 9 minutes)

1 1/2 – cups grated jack cheese

1 – cup grated cheddar cheese

16 – corn tortillas

1/2 – cup chopped onion

16 – cilantro sprigs

In a bowl combine shrimp and salsa. Mix well. Then season with Lawry’s and black pepper. Set to the side.


Warm your tortilla on an open flame just enough to heat. Then get your work station ready.

Start with a corn tortilla, take a small handful of jack cheese and sprinkle on half of tortilla, then add a tablespoon of raw shrimp salsa mixture and spread it out evenly. Top shrimp mixture with a heaping tablespoon of boiled potatoes and a teaspoon of onion. End with a small handful of cheddar cheese and cilantro leaves, then fold to finish. Start working on the next one.


Ready to cook. Get a comal or large non stick pan and place over a medium flame until hot. Then place taco on comal and cook on each side for 5 minutes or until shell of tortilla is crisp and shrimp inside of taco is white with a tint of pink.

Serve hot, and garnish with sour cream and additional salsa.

This recipe makes 16 tacos

Please let me introduce “The Lent Club”,  a group of spectacular food bloggers. Find their recipes for Lent below, and expect to see more of us as the season unfolds!!!