Rainbow Cupcakes

Ingredients:

• 1 pkg (18.25 oz) white cake mix
• food coloring
• cupcake baking cups
  

Directions:

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Pizza Rollers

Ingredients:

• 1 pkg (10 oz) refrigerated pizza dough
• 1/2 cup pizza sauce
  
• 18 sliced pepperoni
• 6 sticks mozzarella cheese
  

Directions:

1. Preheat oven to 425*. Coat baking sheet with nonstick cooking spray.
2. Roll out pizza dough on baking sheet to form 9x12 inch rectangle. Cut pizza dough into 6 (4.5x4 inch) rectangles. Spread about 1 tbsp sauce over center third of each rectangle. Top with 3 slices pepperoni and stick of mozzarella cheese. Bring ends of dough together over cheese, pinching to seal. Place, seam side down, on prepared baking sheet.
3. Bake in center of oven 10 minutes or until golden brown.
   

Purple Cows

Ingredients:

• 3 cups frozen vanilla yogurt
• 1 cup milk
• 1/2 cup thawed frozen grape juice concentrate (undiluted)
  
• 1 1/2 tsp lemon juice
  

Directions:

1. Blend together ingredients in a blender.
2. Enjoy!
   

Creamy Turkey with Noodles

Ingredients:

• 1/2 lb. egg noodles
• 2.5 cups turkey, cooked and cubed
• 1 can cream of mushroom soup
• 1/2 - 1 can of milk (empty soup can)
  
• salt and pepper to taste
  

Directions:

1. Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
2. Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.

*I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

Pizza Pockets

(photo courtesy of Mckmama)

Ingredients:

• premade pie crust
• spaghetti sauce
• fresh mozzarella cheese
  
• pepperoni
• egg white
  

Directions:

1. Preheat oven to 350*.
2. Spread some pie crusts out. Use a platter or cookie sheet or cutting board if you want.
   
3. Use a pizza cutter to divide the crusts into six parts each.
4. Spread a little spaghetti sauce on each piece.
5. Put a hunk of fresh mozzarella cheese on half of the pieces.
6. Put some pepperoni on the other halves.
7. Lay the halves on top of each other.
8. Fold over the edges to make little pockets. Vent the tops with a knife. Coat each with a little bit of egg white.
9. Bake at 350 until golden brown.
   

Cheeseburger Pasta

Ingredients:

• 1 lb. ground beef
• 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup *
  
• 1 can (10 1/2 oz) Campbell's Beef Broth
• 1 1/2 cups water
• 1/2 cup ketchup
• 2 cups uncooked medium shell pasta
  

Directions:

1. Cook beef in skillet until browned. Pour off fat.
2. Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

*Homemade Cheddar Cheese Soup
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.

Wiggly Pumpkins

Ingredients:

• 2 packages (6 ounces each) orange gelatin
• 2-1/2 cups boiling water
• 1 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Candy corn
• Black licorice and/or gumdrops
  

Directions:

1. Dissolve gelatin in water; set aside for 30 minutes.
2. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended.
3. Pour into an oiled 13-in. x 9-in. pan. Chill until set.
4. Cut into circles or use a pumpkin-shaped cookie cutter.
5. Just before serving, add candy eyes and mouths.

Yield: 14-16 servings.

Ghost Cookies

Ingredients:

• 1 pound white candy coating, coarsely chopped


• 1 package (1 pound) Nutter Butter peanut butter cookies


• miniature semisweet chocolate chips

Directions:

1. In a microwave-safe bowl, melt candy coating, stirring occasionally.


2. Dip cookies into coating, covering completely. Place on waxed paper.


3. (Brush ends with a pastry brush dipped in coating where fingers touched cookies.)


4. While coating is still warm, place two chips on each cookie for eyes.


5. Let stand until set.

*** These make cute snowmen cookies. Justs add choc chip buttons and pipe a nose and scarf!

Black Cat Cupcakes

Ingredients:

• 1 package (18-1/4 ounces) cake mix of your choice
• 1 can (16 ounces) chocolate frosting
• 48 nacho tortilla chips, broken
• 2 cups pretzel sticks
• Assorted candies: yellow gumdrops, miniature marshmallows, pink Nerds candies and red Air Heads candies

Directions:

1. Prepare and bake cake batter according to package directions for cupcakes; cool completely.
2. Using a star tip, pipe frosting on cupcakes.
3. Use pointed tips of tortilla chips for cat ears and pretzel sticks for whiskers.
4. Slice gumdrops. For each eye, press a gumdrop slice onto a marshmallow.
5. Add Nerds candies for noses.
6. Cut Air Heads candies into mouth shapes; position on cupcakes.

Yield: 2 dozen.

Dirt Cups

Ingredients:

• 2 cups cold milk
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
• 15 OREO Chocolate Sandwich Cookies, finely crushed, divided
• 10 paper or plastic cups (6 to 7 oz.) or dessert dishes
• 10 worm-shaped chewy fruit snacks

Directions:

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 cup of the crumbs.
2. Spoon pudding mixture into cups; top with remaining crumbs.
3. Refrigerate until ready to serve. Garnish with fruit snacks.

*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

Ingredients:

• 1 (3.9 oz) package instant chocolate pudding mix
• 1/2 cup white sugar
• 3 cups milk
• 1 cup Cool Whip
  

Directions:

1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Edible Playdoh

Ingredients:

Equal Parts of

• Powdered Milk
• Honey
• Peanut Butter
  

Directions:

1. Mix together with hands to form a playdoh consistancy. Add a little bit of flour if playdoh needs to be firmer.
   

Cookies & Creme Pudding Pops

Ingredients:

• 1 pkg (3.9 oz) Chocolate Instant Pudding
• 2 cups cold milk
• 6 Oreo cookies
• 1/2 cup thawed Cool Whip
  

Directions:

1. Beat pudding mix and milk in large bowl with beater for 2 minutes
2. Crush oreo cookies into small bits
3. Add crushed cookies and Cool Whip to pudding, stirring just until combined
4. Spoon into 9 small paper or plastic dixie cups
5. Insert a plastic spoon or wooden popsicle stick into center of each cup for handle.
6. Freeze 5 hours or until firm

*To remove from cup, place bottom of cup in bowl of warm water for 15 seconds, press up on bottom of cup*

Cookies & Creme Pudding Pops

Ingredients:

• 1 pkg (3 oz.) chocolate instant pudding
• 2 cups cold milk
• 6 oreo cookies
• 1/2 cup thawed cool whip
  

Directions:

1. Beat pudding mix and milk in large bowl with whisk 2 minutes.
2. Place cookies in resealable bag; seal bag. Use rolling pin to crush cookies.
3. Add cookies and cool whip to pudding; stir until just blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden popsicle stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

These are delicious! The kids (& grownups) love them!

To Die For Blueberry Muffins

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


DIRECTIONS
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

yum yum

Easy Chicken Wraps

Ingredients:

• chicken breasts
• chicken broth
• green chilies
• cumin, salt & pepper
• shredded cheese
• sour cream
• salsa
• tortillas

Directions:

1. In a slow cooker cook chicken breasts with chicken broth & green chilies until done 2-3 hrs. Season with cumin, salt & pepper.
2. Drain chicken broth & shred chicken.
3. Serve warm on a tortilla with cheese, sour cream & salsa.

Oatmeal, Banana, Applesauce Cake

Ingredients:

• 1 1/2 cups all-purpose flour (1/2 cup wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup butter, melted and cooled (this is a lot. I used ¾ cup melted)
• 1 cup brown sugar
• 1/2 cup sugar
• 3/4 cup applesauce
• 2 eggs
• 1 teaspoon vanilla
• 3 cups old fashioned oats
• 2-3 bananas, mashed

Directions:

1. Preheat oven to 350°.
2. Spray 9×13-inch pan with cooking spray.
3. Combine: flour, baking soda, salt, cinnamon in bowl set aside.
4. Combine: sugars, and butter and beat with mixer till well blended.
5. Add applesauce, eggs, and vanilla beat with mixer till smooth.
6. Add bananas with mix and mash by hand or with mixer.
7. Stir in flour mixture till just combined.
8. Stir in oats.
9. Pour into greased pan.
10. Bake till golden brown, about 20-30 minutes depending on oven.
11. Cool and cut into squares.

I consider this more a cake than bars like it was originally called. Great for a snack, kind of like a muffin.

Easter Bunny Cupcakes

Ingredients:

• Cupcakes and miniature cupcakes of your choice
• 1 to 2 cans vanilla frosting (16 ounces each)
• Green paste food coloring
• Candy-coated sunflower kernels
• Assorted stick chewing gum
• Canned chocolate frosting
• Jumbo heart sprinkles
• Miniature marshmallows
• Corn syrup
• White nonpareils
  

Directions:

1. Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes.
2. Sprinkle with sunflower kernels.
3. For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip.
4. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting. Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes.
5. Place a heart sprinkle on each cupcake for nose.
6. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
7. For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick.
8. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.
   

I know Easter isn't until NEXT week, but I couldn't wait until then to share these. ** I found them at Taste of Homes!

Omelettes for a Crowd....in a ziploc bag!

Ingredients:

• 6 large eggs


• salt and pepper to taste


• 2-3 freezer ziploc bag


• optional ingredients:

shredded Cheddar, crumbled feta, shredded mozzarella, cooked and crumbled bacon, cooked and crumbled sausage , diced ham , chopped bell peppers, chopped spinach, diced red onion, diced tomatoes, sauteed sliced mushrooms, sliced black olives, etc.

Directions:

1. Bring water to a boil in a large pot.


2. In a medium mixing bowl whisk together eggs, salt, pepper.


3. Select your optional toppings.


4. Pour divided eggs mixture into resealable bags.


5. Add optional toppings, mix together in bag, then seal tightly.


6. Drop into boiling water and cook for 5-8 minutes.


7. Remove bags from the water with tongs.


8. Let cool slightly and slide omelette out of the bag.

Garnish with parsley and cheese! Enjoy!

Cheesy Shells with Veggies

Ingredients:

• 1 pkg (12 oz) Velveeta Shells & Cheese Dinner
• 1 c. frozen mixed vegetables
• 1/3 c. chopped red pepper (I don't always use them)
• 1/4 tsp. dried thyme leaves
  

Directions:

1. Prepare Dinner as directed on package, adding vegetables during the last 3 minutes of Macaroni cooking time.
2. Stir in remaining ingredients.