Don't Have a Cloverleaf Pan? ~ Don't Need a Cloverleaf Pan!

‎~~***DON'T HAVE A CLOVER PAN?***~~

~~DON'T NEED A CLOVER PAN~~

Place paper liners in 32 standard muffin cups, then fill each halfway with the batter.

For each cupcake, roll three balls of foil (ours were 2/3 inch in diameter) and insert them evenly around the perimeter between the liner and the tin, as shown.

Bake the cupcakes for a few minutes less than the package suggests (because there's less batter per cup than usual), or until a toothpick comes out clean.

Allow the cupcakes to cool, then remove them from the tin.

Cover each with green frosting (our ratio was 1 teaspoon of green food coloring to one 16-ounce can of white frosting).

Use a toothpick to draw leaf veins, and insert a 2-inch-long piece of green licorice for a stem.

Resource~familyfun.go.com

Easter Bunny Veggie Tray

EASTER BUNNY VEGGIE TRAY...

1 Loaf French Bread

1 Small Sized Round of Italian Bread

1 Medium Round of Italian Bread

6 Scallions

3 Raisins

Carrots, celery, broccoli, cauliflower - any raw veggies of your choice - washed and ready to serve

Toothpicks, to assemble the bunny

Veggie Dip Ingredients:

2 cup Sour Cream

1 cup Mayonnaise

1 tsp Dill Weed

1 tsp Beau Monde

1 tsp Minced Onion

1 tsp Parsley

DIRECTIONS:

Mix together the ingredients for the vegetable dip and refrigerate. Let it chill for at least two hours for best flavor.

Cut the loaf of French bread in half (to make the ears). Carve a large circle out of the middle of the medium (round) bread (the bunny's belly). Try to be careful to reserve the bread that is carved out. You will flip this leftover piece over and it will become the bunny's tail.

Using toothpicks, assemble the general shape of the bunny on a decorative platter, leaving room for the vegetables. Attach the ears to the head with toothpicks, and do the same with the head to the belly. The "cottontail" is the part of the bread that was carved out, turned over...the fluffy part. Using a small knife, carve out tiny spots for the eyes and nose (raisins). This is where the raisins will sit. If they have trouble staying in, just dab a little of the veggie dip in, and it will keep them in. Next to the nose, use toothpicks to poke 3 holes on each side of the nose. Right before serving, insert the scallions into these holes (If you put the scallions in too early, they will wilt).

Once everything is assembled, add the dip into the bunny's belly, add the vegetables to the tray, and enjoy!

Recipe By: brookesmommy  http://easter.betterrecipes.com/easter-bunny-veggie-tray.html

Lime Jello Cuppie Cakes

Lime Jello Cuppie Cakes

1 box lemon cake mix 

1 small box lime Jello 

3/4 cup water 

1/3 cup lime juice 

1/3 cup oil 

3 eggs 

2 or 3 drops green food coloring 

Lime Cream Cheese Frosting:

1 (8 oz) cream cheese, softened 

1/4 cup butter, softened 

1 tsp. vanilla extract 

1 1/2 cups powdered sugar 

2 tsp. lime juice 

2-3 drops green food coloring

24 chocolate candy hearts (optional)

Pre- heat oven to 350 degrees

Place paper baking cup in 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, divide batter evenly among muffin cups, filling each about two-thirds full. 

Bake for 20 to 25 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. 

In large bowl, mix cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla extract, lime juice, green food coloring and 1 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes by swirling frosting in the center of the cupcakes (I topped mine with a chocolate candy heart, optional). Chill until ready to serve, enjoy.

Recipe from:  https://www.facebook.com/TsAllKineOnoGrinds

Shamrock Cookies

Shamrock Cookies 

Ingredients 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 

1/4 cup all-purpose flour 

1/4 cup green sugar 

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.

2 Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.

3 Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Recipe from:  https://www.facebook.com/HolidayCentral

Bunny Cinnamon Rolls!?

Bunny Cinnamon Rolls? ~ Cute for Easter Morning!

(shared by a fan from ** Everything Holiday **)

Start by removing the cinnamon rolls from the package. Place 4 cinnamon rolls on large lightly greased cookie sheet about 3 inches apart. Unroll remaining 4 cinnamon rolls and place on cookie sheet touching one of the coiled cinnamon rolls and folding ends under to create the floppy bunny ears. Pinch the dough to secure the ears to the bunny head.

Firmly press 3 raisins on top of each roll to form the eyes and nose and the almonds for the teeth.

Bake according to package directions.Cool completely, frost and decorate the ears

Recipe from:  https://www.facebook.com/HolidayCentral

Emerald Mint Milkshake

Emerald Mint Milkshake

Ingredients 

1 pint (2 cups) vanilla ice cream

1 cup milk

1/2 teaspoon McCormick Pure Peppermint Extract

1/4 teaspoon McCormick Green Food Color

Whipped cream and green sprinkles (optional)

1. Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.

Recipe from Everything Holiday:  https://www.facebook.com/HolidayCentral

Slow Cooker Beef Goulash

Slow Cooker Beef Goulash

INGREDIENTS

2 tablespoons extra-virgin olive oil

4 pounds boneless beef short ribs, cut into 2-inch pieces

Salt and freshly ground pepper

1 large onion, chopped

3 garlic cloves, minced

4 carrots, cut into 2-inch lengths

1/4 cup sweet paprika

1 tablespoon ground caraway

1 teaspoon ground coriander

3 cups chicken stock or low-sodium broth

4 thyme sprigs

2 bay leaves

Sour cream and buttered noodles, for serving

DIRECTIONS

1. In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.

2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute.

3. Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.

Recipe from:  https://www.facebook.com/whatsfordinner.tonight.5

Strawberry Margarita Cupcakes

Strawberry Margarita Cupcakes...yum!!

Here is the recipe if anyone is interested

Ingredients

Cupcakes

1 cup regular sugar

1 3/4 cups cake flour (not self-rising)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1/4 cup unsalted butter at room temperature

2 large eggs, room temp

1/3 cup sour cream

1/4 cup vegetable oil

1/3 cup + 1 Tbsp whole milk

3 Tbsp tequila

1 1/2 Tbsp lime juice

Directions

1. Pre-heat oven to 350

2. In a stand mixer (or medium size bowl), mix together the cake flour baking powder, baking soda, salt, and sugar

3. Add in the butter and beat for about 3 minutes on medium-low. The mixture should be crumbly

4. In another small bowl, whisk together the eggs, sour cream, vegetable oil, tequila, and lime juice

5. Add the egg mixture to the dry ingredients until just combined

6. Slowly pour in the milk and mix on low speed until just combined (batter will be runny)

7.Fill prepared cupcake pans and bake for about 14-16 minutes or until toothpick comes out clean

Strawberry filling

1 16 oz container of fresh strawberriees

1/8 cup sugar

1/2 lime, juiced

1 1/2 Tbsp cornstarch

pinch of salt

1.Hull and cut the strawberries into small pieces.

2.Place into small bowl and sprinkle with sugar.

Let sit for about an hour and then strain the juice into a 1/2 measuring cup (you probably won't get a full 1/2 cup of juice so add a little water to fill the rest). 

3.Add strawberry juice to small saucepan and add in the lime juice cornstarch (mixed with a little water so it doesn't clump up) and salt)

4.Cook on medium heat and stir constantly until mixture because thick.

5. Add mixture to the reserved strawberry peices and then pulse in a food processor until smooth (I just used my immersion blender which worked pretty well).

6. Cool mixture completely

Add mixture to decorating bag and pipe into cupcakes

*I cut the holes out of my cupcakes with an apple corer which was pretty easy to do

Strawberry tequila frosting

1 Stick (1/2 cup) butter

1 1/2 Tbsp tequila

1/2 Tbsp lime juice

3 Tbsp Strawberry puree (5 or 6 medium strawberries that have been run through the food processor until smooth)

3 cups powdered sugar

Pinch of kosher salt

1. Cream butter

2. Add in the tequila, lime juice, strawberry puree and a pinch of salt

3. With mixer on low, slowly add in the powdered sugar.

4. Mix for a few minutes or until mixture comes together. If it seems to runny add a little bit more powdered 

5. Spread or pipe onto cooled and filled cupcakes. Roll in pink decorating sugar and serve with a sliced strawberry and lime sugar.

*tip: if using fresh fruit on top, you may want to dry it off first so it doesn't get runny and make the icing and cupcake soggy. If you have more cupcake than you need, I would store the icing in the fridge and decorate when ready to eat (icing may need to sit out for a minute to be spreadable)

Recipe from: https://www.facebook.com/whatsfordinner.tonight.5

Fresh Apple Cake with Honey Glaze

Fresh Apple Cake with Honey Glaze

Serves 8 to 12

Ingredients:

For the honey glaze:

1 cup confectioners sugar

2 tablespoons honey

2 tablespoons milk

For the apple cake:

3 cups diced granny smith apples (I used honey crisp)

1 cup lightly toasted chopped walnuts

2 teaspoons vanilla extract (I used vanilla bean paste)

2 teaspoons ground cinnamon

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1-1/4 cups vegetable oil (I always use canola)

3 eggs

Create the Apple Cake and Honey Glaze:

Prepare the honey glaze:

Add all the ingredients to a small bowl and stir until smooth. Cover with plastic wrap and set the bowl aside. (This will thicken up as it sets.)

Prepare the apple cake:

Preheat the oven to 325 degrees F. Lightly grease or spray a bundt or coffee cake pan. Baking times will vary for pan used, noted below.

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan. The batter is going to be thick. If you are using a coffee cake pan, as I did, place the pan on center rack and cook for 60 minutes, or until a tester inserted into the middle of the cake comes out clean. (If you are using a bundt pan, the recipe states to bake for 1-1/2 hours, or until a tester inserted in to the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with the honey glaze! The cake can be wrapped tightly and stored in refrigerator for 3 to 5 days.

Recipe from:  https://www.facebook.com/SliceofLifemd

Marinated London Broil

Marinated London Broil

Marinated London Broil grilled to perfection (medium rare)! 2 minutes per side on the sear burner, 10 minutes per side on indirect heat (time depends on thickness of beef - this one was approx. 2" thick) - let sit 10 minutes (covered with aluminum foil).

Recipe from: https://www.facebook.com/cookingwithmary?ref=stream

Bunny Buns

Bunny Buns

(Bunnies)

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg


Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.


Recipe belongs to: Ancika konhája
Facebook page: https://www.facebook.com/ancikakonyhaja

Banana Split Cake

~~Southern Mama~~

Banana Split Cake yummy

Ingredients

•1 20-ounce can crushed pineapple, drained
•1 16-ounce box powdered sugar
•2 eggs
•3 sticks butter
•4 cup crushed graham crackers
•2-3 bananas, sliced
•1 12-ounce container whipped topping

Instructions
1.Preheat oven to 350 degrees.
2.For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 x 9-inch pan with mixture. Bake crust for 5 to 8 minutes.
3.Beat until fluffy eggs, 2 sticks butter, and the powdered sugar. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Southern Mama FB Page:  https://www.facebook.com/4lifeinthecountry

Nail Polish Bites

NAIL POLISH BITES

Marshmallows dipped in melted colored chocolate (or the candy discs) and topped with a tootsie roll.  So cute, I had to share!

Eggs Baked in Ham Cups

EGGS BAKED IN HAM CUPS

6 thin slices of ham
6 large eggs
Grated white cheddar, mozzarella, Gouda or other cheese
Salt and Pepper, to taste

Preheat the oven to 375°F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.

Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support.

Serves 3-6