easter lamb cupcakes

inspiration: landolakes website

prep: 30 minutes

bake: 20 minutes

makes: 12 cupcakes







Description: These were alot of fun to make. Not all the eyeballs were the same size, and sometimes the eyes dried crosseyed. The silly looking ones were people's favorite. I was surprised how fast they dissapeared at the party I served them at.

Ingredients:

24 black gumdrops

Decorator candy eyes

1 box of cake mix
1 can of vanilla or cream cheese icing
1 package of mini marshmellows
Licorice pieces or black jelly beans

Directions:

 1. Bake cupcakes according to package directions

2. To make the face: press the gumdrops flat. With a toothpick poke two holes in the bottom (for the nostrils)  Using the toothpick and the can of icing glue the eyeballs to the top of the gumdrop. Slice a licorace piece or jelly bean and glue them to the back of the gumdrop (for the ears)
3.  Frost  the cupcakes, creating mound of frosting in center.
4. Attach a  lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for the tails.
5. Let harden and enjoy!

Easter Carrot Cupcakes

inspiration: family fun magazine
prep: 45 minutes
cook: 20 minutes
makes: 15 cupcakes

Description: These little guys were fun to make. My kids were able to make the carrots with minimal supervision. We used mini cupcakes and mini marshmellows, but big marshmellows on regular cupcakes would look cute too.

Ingredients:

1 bag of large or small marshmallows depending on how many carrots you want on each cupcake

1 bag of orange candy melts

1 bag of green edible grass

Orange sprinkles

1 package of Oreos crumbled

Cupcakes with chocolate frosting (any flavor)

Toothpicks

..

Directions:

1. Insert a toothpick halfway into the bottom of a marshmallow.

2. Follow package directions on bag of candy melts to heat until they are melted to a smooth consistency.

3. Dip each marshmallow in the candy melt until coated.

4. Immediately dip the candy coated marshmallow into the sugar.

5. Set marshmallows on parchment paper, foil lasagna pan, or stick into styrofoam while the candy coating sets.

6. Use another toothpick to make a hole in the top of each candy coated marshmallow.

7. Cut edible grass into small pieces, dip the end into the leftover orange candy melt and set 3 strands in each marshmallow.

8. Ice your cupcake and press several small carrots to the top of the cupcake
9. Sprinkle cookie crumbs around the carrot to create dirt.

Rainbow Cupcakes

Inspiration: rainbow pancakes

Prep: 30 minutes

Cook: 15-20 minutes

Makes: about 15 cupcakes

Description: I have had some fabulous computer problems.  A total rehaul of the computer and some updated software was needed, and now I'm ready to go!

These latest experiments are a bit late. But they were pretty neat so I'm going to post them anyway.  I created these cupcakes for St Patrick's day. They could easily be for a birthday party, a special event, or just because. This did take a lot of time and effort. The kids thought it was great and were surprised that the cupcake matched the frosting.

Ingredients:

1 box of vanilla,butter,or white cake mix

2 cans of vanilla, cream cheese, or white frosting

assortment of food coloring drops (I use wilton gel)

disposable spoons,cups, and/or bowls

Directions:

1.  Mix the cake according to package directions.

2. Separate the batter using measuring cups into  7 bowls or cups.

3. Add food coloring to the batter according to the rainbow colors (ROY G BIV)

4. Put the mixed batter into muffin tins and bake according to package directions

5. Separate your icing into bowls or cups.

6. Mix the food coloring into the icing in the same fashion as the cupcakes

7. When the cupcakes are finished baking and cooled, ice them.

Separated cupcake batter with food coloring

The batter with the rainbow colors

This was a regular muffin tin. 1/2 cup of batter. It made two cupcakes each color

The frosting from a can

The frosting with the food coloring

The cupcakes baked and cooling

All the pretty cupcakes....in order of course

St Patrick's Day Picnic/packed lunch

inspiration: st patrick's day
prep: 15-20 minutes
cook: none
serves: depends on how much you pack
this was enough for three


Description: This is a fun way to pack the kids lunch or have a picnic on St Patrick's day. It is as simple as finding things in your fridge or at the grocery store that are green. We were having a family picnic at the park so I had many different options.  The kids thought it was fun and didn't notice there were mostly healthy fruit and vegetables that happened to be green!

Some Ideas:
 guacomole chips
shamrock pretzel bites
green apple roll up
pickles
spinich tortilla (with turkey and cheese)
green grapes
green applesauce (tinted with green food coloring)
green jello
green gummy bears (found in the bulk section)
cucumber slices (not pictured was the guacamole dip)
green apple
key lime yogurt
limeade (lemonade with a drop of green food coloring)
etc....

Rainbow Pancakes

inspiration: st patty's day
prep: 15 minutes
cook: 15 minutes
serves: 1 rainbow stack



Description: Unlike the rainbow cupcakes, these were quite easy to make.  The kids gobbled these down and were quite surprised when they came down for breakfast.

Ingredients:
favorite pancake mix  (krusteaz is mine)
food coloring


Directions:
1. Mix enough batter to make at least one rainbow. (or more, depending on the size of your family)
2. Add 1/2 cup of the pancake mix to 6 disposable bowls, keep some extra plain batter handy for the first pancake.
3. Add food coloring to each bowl. (I use Wilson's food paste)
4. Stir each bowl until incorporated
5. It is some weird rule that the first pancake never turns out right. I used extra plain batter to cook the first one. Then make the pancakes as usual. If one messes up it is always good to have some plain batter to remix and do again.
6. Stack as a rainbow (ROY-G-BIV) and enjoy!

7. I had an extra pancake that had a bite taken out of it...and was inspired.

Shamrock Pinch Free Shake

inspiration: St patty's day

prep: 5 minutes

cook: none

serves: 2-3  shakes

Description: I love holidays and will find any reason to celebrate them. This week I have been planning surprises for my family to come home to, wake up to, or as a sweet treat. This is a basic mint shake. Nothing special until you tell your kids it's a shamrock pinch free shake. Leprechauns won't pinch you if you drink this. (the 10 year old rolled his eyes, the 6 year old thought it was awesome) It was fun and a special surprise for the family. 

Ingredients:

3 cups of mint ice cream

1 cup of milk

whip cream from a can

sprinkles

Directions:

1. Pour the milk into a blender

2. Scoop the ice cream into the blender

3. blend the two together until it is the consistency you like your shakes to be.

4. Pour into tall glasses

5.Squirt some whip cream into your mouth, then into the glass

6. Garnish with sprinkles and a big straw!

Tips and Tricks
vanilla ice cream with mint flavoring and green food coloring will work also.

Pizza Pasta

Inspiration: my fitness pal
Prep Time: 10 minutes
Cook Time: 6-8 hours
Makes: Serves 6

Description: This was a fun dish and came out really well. The kids thought they were getting "pizza," but they were also eating mushrooms and peppers. This recipe can be adapted to any favorite pizza toppings.

Ingredients
8 oz. Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
1 3/4 cups tomato sauce
1/2 can of sliced olives
1 tsp. Italian seasoning
3 cups cooked egg noodles
1 package of mini pepperoni (if use regular size cut in half)
1/4 cup shredded Cheddar cheese
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese


Cooking Instructions
1. In a large skillet, sprayed with olive oil cooking spray, brown meat, onion and green pepper.
2. Stir in mushrooms, tomato sauce, Italian seasoning and pepperoni. 
4. Add cooked noodles to a serving bowl.
5. Add the meat mixture to the serving bowl.
6.Sprinkle cheeses on.
7.Mix  to combine and serve. 

Mixed berry nut granola

inspiration: Giada
Prep: 10 minutes
Cook: 45 minutes


 Description: Homemade granola can be tasty and quality controlled. You don't have to use as much syrup or brown sugar as directed. (it is tasty though) but sprinkled over yogurt or just plain dry for the kids is a great snack. It is packed with nuts, berries, and good old oats, they'll never know (and they didn't).

 Ingredients
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 cup maple syrup (use the real stuff)
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats
1/2 cup chopped roasted and salted almonds
1/4 teaspoon salt
1 cup dried berries ( I used cranberries and cherries)

Directions

1. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 10 minutes until lightly toasted at 350 degrees. Set aside to cool.
2. Reduce the oven temperature to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
3. In a small saucepan, combine the maple syrup, brown sugar, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
4. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
5. Pour the maple mixture over the oat mixture and stir until combined.
6. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes.
Remove the baking sheet from the oven. Stir in the berries and bake for an additional 15 minutes Cool completely. Store airtight in a plastic container for up to 1 week.

peanut butter reindeer

inspiration: food.com
prep: 15 minutes
cook: 10 minutes
serves: 40 cookies


Description: I thought these were the cutest cookies I've seen in a long time. They are simply a peanut butter cookie with some candy on it. The kids enjoyed sticking the antlers and candy on right as they came out of the oven. I used chocolate covered pretzels, but broken up ones are adorable too.

Ingredients:
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
48 red M&M's candy
96 miniature semisweet chocolate chips or mini brown M&M's
thin pretzel , broken into 96 1-inch pieces or chocolate covered pretzels 

Directions: 

1. Heat oven to 375 degrees and place rack in center.
2. Grease two baking sheets.
3. In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
4. Add egg and vanilla extract; beat until combined.
5. Stir in flour, baking soda, and salt until a dough forms.
6. Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
7. Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
8. For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
9. Transfer cookies on sheets to a wire rack and let cool completely.

Tips and Tricks:

You can also use nutty butter cookies, dip them in chocolate and create a reindeer

Nutty Snowmen

Inspiration: food buzz
prep: 45 minutes
Yield: About 20




Description: These are cute, tasty, and even better; kid friendly.I like how there is little cooking and the results are always adorable. Package these in a cellophane bag with a pretty ribbon and you have a quick inexpensive gift for family and friends.

 Ingredients:
Nutter Butter cookies
White candy chocolate
M&M candies
Orange Tic-Tacs, cut in half
Black decorator icing

 Directions:
1. Line a baking sheet with wax paper; set aside.
2. In a medium bowl,over a double boiler, melt the white chocolate until smooth and shiny.
3. Working one at a time, dip a Nutter Butter cookie into the melted coating and flip it over to coat completely. Remove and let any excess drip off then place on the wax paper-lined baking sheet.
4. Repeat with the remaining Nutter Butter cookies.
5. Place the baking sheet into the refrigerator for at least 30 minutes so the coating can set.
6..Attach a small decorating tip to a pastry bag and fill with black icing (or buy a pre-made black one).
7. Dab a small amount on one side of an M&M and place on the coated cookie. Repeat with another just below to make the two “buttons”.
8.. Dab another small amount on the bottom of half of a Tic Tac and affix to the center of the top of the cookie for the nose. Again, repeat.
9. Next squeeze out small dots for the eyes and the mouth. And you are done!

Melon-Berry Popsicles

Inspiration: Everyday foods

Prep time: less than 30

freezing time: 2-3 hours

Makes: 6-8 Popsicle

Description: These are fun to make with the kids. They can easily be converted to sugar free. I like the layering effect. When berries are in season play with the different flavors and create some fun shapes. Red White and Blue comes to mind!

Ingredients

1 cup fresh raspberries

2/3 cup sugar
1/2 cup low-fat plain Greek yogurt
1/2 cantaloupe, peeled, seeded and cut into large pieces (about 2 cups)

Directions:
1. Blend raspberries and 1/3 cup sugar until smooth.
2. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing on solids. Discard solids.
3. Whisk in 2 Tablespoons yogurt to the berries.
4. Blend cantaloupe with remaining 1/3 cup sugar.
5. Pour through a fine-mesh sieve into another measuring cup, pressing on solids. Discard solids.
6. Whisk in 6 Tablespoons yogurt.
7. Fix 6-8 Popsicle molds halfway with raspberry mixture, then top with cantaloupe mixture.
8. Insert Popsicle sticks and freeze until solid.

Tips and Tricks
A sugar substitute works great for this recipe.
Play with different berries and different layers.

Corn Dog Muffins

kraft.com
less than 30
makes 12 muffins

                                   

1 package of favorite corn bread mix
1 package of favorite hot dogs

1. make corn bread according to directions
2. slice hot dogs into bite size pieces
3. incorporate the hot dogs into the muffin mixture
4. put corn dog mixture into muffin tins and bake as directed.

*fun for kids parties

April Fools Cupcakes

Idea from day time talk show

2 hours (for both cupcakes)

12 meatloaf cupcakes

12 chocolate cupcakes

favorite meatloaf recipe (I used Giada's)

favorite mashed potato recipe (make it smooth not chunky)

favorite cupcake recipe (used box chocolate)

favorite vanilla icing

green M&M's

orange star bursts cut into 1/4ths

aluminum cupcake liners

"vanilla cupcake"

1. Make your meatloaf recipe. Put into cupcake tins. Cook until done (will be significantly less than a regular meatloaf)

2. Make your mashed potatoes. I got fancy and put into a piping bag and then on the meatloaf cupcake.

*I made these ahead, before kids got out of school. I just put them in the fridge and then warmed them in the oven when it was time for dinner.

"veggie cupcake"

3. make your normal cupcakes in desired flavor.

4. pipe on your vanilla icing.

5. add M&M's and cut star burst to look like veggies.

* I put these side by side with the meatloaf cupcakes. Kids had a hard time telling them apart at first!

Sliders

Inspiration: my genius mind
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 16 sliders

Description: I love these mini hamburgers. There are tons of ways to make this your own. They are always a hit at parties. My kids request them for birthday parties too. The hawaiian roll gives some softness and sweetness to the savory meat and condiments. 

Ingredients
4 large beef patties 
1 package of Hawaiian rolls
1 bottle of spiced mayo/sandwich mayo/or chipolte mayo

favorite burger condiments such as:
tomatoes
cheese
lettuce
pickles
sauteed onions
ketchup
mustard
etc....

Directions:
1. Grill hamburgers and cut them into 1/4ths.
2. Spread mayo mixture on the Hawaiian rolls.
3. Add desired toppings to hamburger.
4. Put hamburger patty on roll and try not to eat to many!



Variations
For the hamburger patties, you can use turkey, chicken, or Boca patties.

Microwave Caramel Popcorn

Inspiration: can't remember where it's from, got it in 2001
Prep time: 5 minutes
Cook time:15 minutes
Makes: 2 bags of popped pop corn

Description: Homemade Carmel corn so easy the kids can do most of the work. We have made this for years and haven't changed it. The only trick is to stir and shake VERY WELL. It cools in.....about 3 minutes. Just enough time to turn around and it's gone. We don't make it with nuts since a few ornery family members don't like them. but would be yummy with them.

Ingredients
2 bags of microwave pop corn (plain is best)
1 tsp vanilla
1/2 c butter
1 c peanuts (optional)
1 c brown sugar
1/4 c corn syrup
1/2 tsp baking soda
Pam or cooking spray
Large brown paper bag

1. Spray paper bag generously with Pam. Pop the popcorn and put the popcorn into the sprayed bag.

2. In a saucepan combine sugar, butter, and corn syrup. Cook for about 2 minutes or until mixture bubbles. Boil for 3 more minutes stirring constantly. Do not cook the mixture any longer or it can get a bitter burnt sugar taste.  Remove from heat and add baking soda and vanilla.

3. Pour caramel mixture over popcorn. Roll top of bag closed and microwave for 1 minute. Take bag out and shake well.
4. Microwave again for 30 seconds, shake well, microwave another 30 seconds. SHAKE WELL. Stirring with a long handled spoon each time will ensure each morsel of goodness is coated; watch out because you can burn yourself easily.
5. Pour over wax/foil paper and spread evenly into one layer. The caramel corn will be cool and dry within 5 minutes.

Tips and Tricks
Better make a double batch because this goes fast!
The caramel corn makes quick and cheap gifts for the holidays just buy Christmas Tupperware or Halloween bags to complete the look.