Spring has come! Now that the weather is nice, enjoy these spring recipes with family and friends.

Strawberry Poke Cake 

Ingredients:

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Directions:

1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
4. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
5. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

Creamy Grape Salad

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

Directions:

1. In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
2. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Tzatziki Potato Salad

Ingredients:

• 3 pounds small red potatoes, halved
• 1 carton (12 ounces) refrigerated tzatziki sauce
• 2 celery ribs, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 green onions, chopped
• 2 tablespoons snipped fresh dill
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 1 tablespoon minced fresh mint, optional

Directions:

1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain and place in a large bowl. Refrigerate, covered, until chilled.
2. In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat.

Icebox Sandwiches

Ingredients:

• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups cold milk
• 2 cups whipped topping
• 1 cup miniature semisweet chocolate chips
• 24 whole graham crackers, halved

Directions:

1. Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips.
2. Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze for 1 hour or until firm. Serve sandwiches frozen.

BLT Waffle Sliders

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 large eggs, separated
• 1 cup 2% milk
• 3 tablespoons butter, melted
• 1/2 cup shredded cheddar cheese
• 6 tablespoons mayonnaise
• 12 bacon strips, cooked and drained
• 2 small tomatoes, sliced
• 6 lettuce leaves
• Salt and pepper to taste

Directions:

1. Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
2. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
3. Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.

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