Chocolate Chip Cookie Dough Eggs Recipe

Disclosure AffiliateChocolate Chip Cookie Dough Eggs Recipe

Where are my chocolate chip cookie dough fans??? I LOVE it and especially this type of dough that doesn’t include eggs, so you don’t have to worry about any danger from eating it – except maybe a few extra calories! This Chocolate Chip Cookie Dough Eggs Recipe is a fun treat to make and, if you want to make them year round, just go ahead and make the easier-to-form circles or balls instead and go ahead and dip those. And if you like these, be sure to also see our Copycat Reese’s Peanut Butter Eggs recipe. Between the two of these you will have lots of yummy chocolate egg treats!

IMG_8753
 

Chocolate Chip Cookie Dough Eggs Recipe

 
INGREDIENTS
1/2 cup Brown Sugar
2/3 cup Flour
1/4 cup Chocolate Chips
4 tbsp softened Butter
2 tbsp Milk
1/4 tsp Salt
1/4 tsp Vanilla
8 oz Dark Cocoa Melting Chips or your favorite Chocolate Dipping Candy

IMG_8812 IMG_8828

DIRECTIONS
Line a tray with parchment or wax paper.
Heat flour in microwave for 2 minutes (internal temp 160).
Mix together brown sugar, butter, vanilla and salt until well mixed.
Add in milk and gradually add flour until desired dough consistensy is reached.
Stir in chocolate chips.
Form into eggs and place in freezer for at least 30 minutes.
Melt chocolate by microwaving for 30 seconds, stirring and repeating until melted and smooth.
Use a fork to dip each egg into chocolate, shake off excess and place on prepared tray.
Place in refrigerator until chocolate sets.

Chocolate Chip Cookie Dough Eggs

Chocolate Chip Cookie Dough Eggs Recipe
Author: 
Recipe type: Candy
 
Ingredients
  • ½ cup Brown Sugar
  • ⅔ cup Flour
  • ¼ cup Chocolate Chips
  • 4 tbsp softened Butter
  • 2 tbsp Milk
  • ¼ tsp Salt
  • ¼ tsp Vanilla
  • 8 oz Chocolate Dipping Candy
Instructions
  1. Line a tray with parchment or wax paper.
  2. Heat flour in microwave for 2 minutes (internal temp 160).
  3. Mix together brown sugar, butter, vanilla and salt until well mixed.
  4. Add in milk and gradually add flour until desired dough consistensy is reached.
  5. Stir in chocolate chips.
  6. Form into eggs and place in freezer for at least 30 minutes.
  7. Melt chocolate by microwaving for 30 seconds, stirring and repeating until melted and smooth.
  8. Use a fork to dip each egg into chocolate, shake off excess and place on prepared tray.
  9. Place in refrigerator until chocolate sets.

Twangy Tortilla Crusted Tilapia Taco Recipe

Sponsored Post DisclosureTwangy Tortilla Crusted Tilapia Taco Recipe

As we near the end of Lent, we only have this Friday and Good Friday before Easter. 40 days can go very quickly! After the 7 weeks of meatless Fridays, it’s often a habit to continue the meatless Fridays all year round. Today we have one more delicious recipe from Sea Cuisine to add to our Friday repertoire. But, seriously, you’re not going to want to limit this to Fridays only – you’ll want it any day of the week.

Chef Edgar Pendley, a Nashville local, has created a Twangy Tortilla Crusted Tilapia Taco recipe to share with us. He gives us a little insight into his point of view about cooking with tips and tricks for first time cooks in this video:
 

 

The Twangy Tortilla Crusted Tilapia Taco recipe is a simple, delicious and fun dish that the whole family can enjoy. It’s easy to make, starting out with Sea Cuisine® Tortilla Crusted Tilapia fillets. These premium white and flaky Tilapia fillets with a tortilla, chipotle, and lime crust are perfect for incorporating into all of your favorite Mexican dishes.
 

Twangy Tortilla Crusted Tilapia Taco Recipe

 
Ingredients

For Tacos:

· 2 Sea Cuisine® Tortilla Crusted Tilapia fillets
· 8 Warmed tortillas (flour or corn)

For Jicama Slaw:

· 1 medium jicama, peeled and shredded on a mandolin or chopped thinly
· 2 tbsp. mayonnaise
· 1 tsp. celery seed
· 1 tsp. celery salt
· 1 sprig chopped fresh dill
· 2 tbsp. toasted sliced almonds
· 1 tsp. fine ground black pepper
· 1 tsp. salt
· tsp. sugar

For Pickled Tomatoes:

· 2 cups cider vinegar
· 2 chopped garlic cloves
· 2 tsp yellow mustard seed
· 1 tsp fresh thyme
· 1 cup grape tomatoes, cut in half
· cup cauliflower, finely chopped
· cup celery, finely diced

Preparation

For Tacos:

· Cook Tilapia according to package directions; set aside. When partially cooled, cut each fillet into eight strips (16 strips total); keep warm.

For Jicama Slaw:

· Mix all ingredients for slaw together and set aside to allow flavors to develop.

For Pickled Tomatos:

· Place the vinegar, garlic, mustard seed, and thyme in a saucepan. Bring to boil, then reduce to a simmer for 30 minutes. Pour hot over tomatoes, cauliflower, and celery.

· When ready to serve, place two strips of Tilapia onto each warmed tortilla. Top with Pickled Tomatoes and finish with a sprinkling of Jicama Slaw for extra flavor and texture!
(Makes 8 tacos)

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Coupon: You can save $1.00 on your next purchase with this printable Sea Cuisine coupon.  Use it to purchase the Sea Cuisine® Potato Crusted Cod for this recipe or another delicious product. Sea Cuisine offers  a multitude of different types of fish including, cod, tilapia and salmon and you can choose seasoned, fire-roasted, and/or breaded varieties. From Potato Crusted Cod to Applewood Smoked Smoked Salmon and Cracked peppercorn Tilapia.

Find It: Sea Cuisine can be found nationwide at Target stores, or find your local retailer with their store locator.

Twangy Tortilla Crusted Tilapia Taco Recipe

 

4.9 from 10 reviews
Twangy Tortilla Crusted Tilapia Taco Recipe
Author: 
Recipe type: Entree
Cuisine: Seafood
Serves: 8 tacos
 
Ingredients
  • For Tacos:
  • · 2 Sea Cuisine® Tortilla Crusted Tilapia fillets
  • · 8 Warmed tortillas (flour or corn)
  • For Jicama Slaw:
  • · 1 medium jicama, peeled and shredded on a mandolin or chopped thinly
  • · 2 tbsp. mayonnaise
  • · 1 tsp. celery seed
  • · 1 tsp. celery salt
  • · 1 sprig chopped fresh dill
  • · 2 tbsp. toasted sliced almonds
  • · 1 tsp. fine ground black pepper
  • · 1 tsp. salt
  • · tsp. sugar
  • For Pickled Tomatoes:
  • · 2 cups cider vinegar
  • · 2 chopped garlic cloves
  • · 2 tsp yellow mustard seed
  • · 1 tsp fresh thyme
  • · 1 cup grape tomatoes, cut in half
  • · cup cauliflower, finely chopped
  • · cup celery, finely diced
Instructions
  1. For Tacos:
  2. · Cook Tilapia according to package directions; set aside. When partially cooled, cut each fillet into eight strips (16 strips total); keep warm.
  3. For Jicama Slaw:
  4. · Mix all ingredients for slaw together and set aside to allow flavors to develop.
  5. For Pickled Tomatos:
  6. · Place the vinegar, garlic, mustard seed, and thyme in a saucepan. Bring to boil, then reduce to a simmer for 30 minutes. Pour hot over tomatoes, cauliflower, and celery.
  7. · When ready to serve, place two strips of Tilapia onto each warmed tortilla. Top with Pickled Tomatoes and finish with a sprinkling of Jicama Slaw for extra flavor and texture!

 

Easter Candy Macadamia Bark Recipe

Disclosure AffiliateEaster Candy Macadamia Bark Recipe

One of my favorite things about Easter is the beautiful pastel colors of the decorations, little girls’ dresses, Easter eggs and Easter treats! That’s one of the reasons I like this Easter Candy Macadamia Bark Recipe. It’s just so pretty to look at! It really adds a special touch to an Easter dessert table, an Easter basket of homemade goodies or to any special gathering.

This Easter Candy Macadamia Bark recipe is also pretty special because of the macadamia nuts. They have such a smooth, buttery texture and delicate, sweet nutty flavor. If for some crazy reason you don’t like macadamia nuts, you can make this recipe with the candy alone, or you can substitute blanched almonds. They also have that light, almost white color.

Easter Candy Macadamia Bark Recipe Ingredients
 

Easter Candy Macadamia Bark Recipe

 
Ingredients

16 ounces vanilla candy coating
1/4 cup Macadamia nut pieces
1/4 cup mini Robin Eggs
1/4 cup Reese’s Pieces Eggs
2 drops red food coloring

Easter Candy Macadamia Bark Recipe Process

Easter Candy Macadamia Bark Recipe Swirls

Easter Candy Macadamia Bark Recipe Unbroken

Directions

Line a 13″x9″ dish or pan with wax paper overlapping the sides and set aside.
Break apart vanilla candy coating and place in microwave safe bowl.
Cook in microwave for 30 seconds, stir, and repeat until melted.
Reserve 1/8 cup and pour the rest onto the lined dish, spread evenly.
Add two drops of food coloring to the reserved vanilla candy coating and mix.
Spoon the colored vanilla candy coating randomly over the white chocolate
With the tip of a knife, swirl the two together.
Sprinkle the nuts over the chocolate, followed by the candy.
Lightly press everything down into the vanilla candy coating.
Place in the refrigerator until firm (about 45 minutes).
Lift out of the pan using the wax paper as handles and cut into pieces to serve or give as gifts.

Easter Candy Macadamia Bark Recipe

5.0 from 1 reviews
Easter Candy Macadamia Bark Recipe
Author: 
Recipe type: Candy
 
Ingredients
  • 16 ounces vanilla candy coating
  • ¼ cup Macadamia nut pieces
  • ¼ cup mini Robin Eggs
  • ¼ cup Reese's Pieces Eggs
  • 2 drops food coloring
Instructions
  1. Line a 13"x9" dish or pan with wax paper overlapping the sides and set aside.
  2. Break apart vanilla candy coating and place in microwave safe bowl.
  3. Cook in microwave for 30 seconds, stir, and repeat until melted.
  4. Reserve ⅛ cup and pour the rest onto the lined dish, spread evenly.
  5. Add two drops of food coloring to the reserved vanilla candy coating and mix.
  6. Spoon the colored vanilla candy coating randomly over the white chocolate
  7. With the tip of a knife, swirl the two together.
  8. Sprinkle the nuts over the chocolate, followed by the candy.
  9. Lightly press everything down into the vanilla candy coating.
  10. Place in the refrigerator until firm (about 45 minutes).
  11. Lift out of the pan using the wax paper as handles and cut into pieces to serve or give as gifts.

 

Applewood Smoked Salmon and Warm Potato-Apple Salad with Ale Dressing Recipe

Sponsored Post DisclosureApplewood Smoked Salmon and Warm Potato-Apple Salad with Ale Dressing Recipe

We have been sailing through Lent with new ideas for cooking fish thanks to Sea Cuisine. Have you tried the Potato Cod Sliders or Potato Cod Over Red Wine Sauce and Wild Mushrooms recipes we shared earlier? We are back today with another new recipe to make your fish Friday easy and delicious.

I always love recipes that share a complete meal in one simple recipe. That way there is no worrying about what side dishes to prepare or what will go well with the main entree. This Applewood Smoked Salmon and Warm Potato-Apple Salad with Ale Dressing Recipe does just that. It starts with Sea Cuisine® Applewood Smoked Salmon fillets, which takes care of a lot of the work for you. These fillets are flame seared with maple syrup, marjoram, and a tangy mustard BBQ finishing sauce. All you need to do is prepare the simple potato-apple salad and whip up the dressing. Then dig in!
 

Applewood Smoked Salmon and Warm Potato-Apple Salad with Ale Dressing Recipe

 
Ingredients
1 1/2 lbs. red potatoes, cut into 3/4-inch chunks
4 tbsp. olive oil, divided
2 golden delicious apples, cored and cut into -inch chunks
4 Sea Cuisine® Applewood Smoked Salmon fillets
1/2 cup pale ale or lager beer
1 tsp. sugar
1 1/2 tsp. salt
5 tbsp. cider vinegar, divided
4 scallions, sliced
1 tbsp. Dijon mustard
1/4 cup chopped parsley

Preparation

For Potatoes:
Mound potatoes on rimmed baking sheet. Drizzle with 1 tablespoon olive oil; toss to coat and spread even. Bake for 20 minutes at 350°F. Scatter apple around potatoes and bake 15 minutes more or until tender.

For Smoked Salmon:
Meanwhile, microwave Applewood Smoked Salmon fillets according to package directions.

For Dressing:
Combine ale, sugar, salt and 3 tablespoons vinegar in large skillet. Set over medium heat and bring to boil. Add scallions and simmer for 3 minutes. Remove from heat and whisk in mustard. Whisk in remaining 3 tablespoons olive oil and 2 tablespoons vinegar until blended.

Add potato mixture and parsley to skillet; toss together to coat. Serve with smoked salmon fillets.

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Coupon: You can save $1.00 on your next purchase with this printable Sea Cuisine coupon.  Use it to purchase the Sea Cuisine® Potato Crusted Cod for this recipe or another delicious product. Sea Cuisine offers  a multitude of different types of fish including, cod, tilapia and salmon and you can choose seasoned, fire-roasted, and/or breaded varieties. From Potato Crusted Cod to Applewood Smoked Smoked Salmon and Cracked peppercorn Tilapia.

Find It: Sea Cuisine can be found nationwide at Target stores, or find your local retailer with their store locator.

4.7 from 10 reviews
Applewood Smoked Salmon and Warm Potato-Apple Salad with Ale Dressing Recipe
Author: 
Recipe type: Entree
Cuisine: Seafood
 
Ingredients
  • 1½ lbs. red potatoes, cut into ¾-inch chunks
  • 4 tbsp. olive oil, divided
  • 2 golden delicious apples, cored and cut into -inch chunks
  • 4 Sea Cuisine® Applewood Smoked Salmon fillets
  • ½ cup pale ale or lager beer
  • 1 tsp. sugar
  • 1½ tsp. salt
  • 5 tbsp. cider vinegar, divided
  • 4 scallions, sliced
  • 1 tbsp. Dijon mustard
  • ¼ cup chopped parsley
Instructions
  1. For Potatoes:
  2. Mound potatoes on rimmed baking sheet. Drizzle with 1 tablespoon olive oil; toss to coat and spread even. Bake for 20 minutes at 350°F. Scatter apple around potatoes and bake 15 minutes more or until tender.
  3. For Smoked Salmon:
  4. Meanwhile, microwave Applewood Smoked Salmon fillets according to package directions.
  5. For Dressing:
  6. Combine ale, sugar, salt and 3 tablespoons vinegar in large skillet. Set over medium heat and bring to boil. Add scallions and simmer for 3 minutes. Remove from heat and whisk in mustard. Whisk in remaining 3 tablespoons olive oil and 2 tablespoons vinegar until blended.
  7. Add potato mixture and parsley to skillet; toss together to coat. Serve with smoked salmon fillets.

 

Veggie Ranch Dip Recipe with Cheez-It #BigGameSnacks

Collective Bias DisclosureVeggie Ranch Dip Recipe #BigGameSnacks #BigGameSnacks #CollectiveBias

It’s that time of year when the basketball season starts to really heat up! While I may not be a huge fan myself, my hubby loves to watch basketball and I love a good excuse to whip up some sports-themed snacks whether it’s just for the two of us or to entertain friends for a festive basketball-watching party.

New Cheez-It Snacks

At the top of the list for fun snacks is anything crispy and crunchy and Cheez-It totally fits that description. I was pretty excited to see that there are some brand new snacks from Cheez-It! Cheez-It Crunch’d is a super fun crunchy puff made with 100% real cheese. These are super light, fluffy and fun! Cheez-It Grooves combine the best of Cheez-It and a chip to make an awesome snack that I think is perfect for dipping!

Cheez-It at Walmart

To put that dipping ability to the test, I picked up the new Cheez-It varieties at Walmart and then created this delicious veggie ranch dip that compliments the cheesy goodness of Cheez-It.

Veggie Ranch Dip Process

Veggie Ranch Dip Recipe

Ingredients:
8 oz light sour cream
1 cup plain Greek yogurt
1/3 cup finely chopped carrots
1/3 cup finely chopped broccoli
1 packet (1 oz.) ranch seasoning

Chop carrots and broccoli into very small pieces. Mix together veggies, sour cream, yogurt and seasoning mix. Allow to cool for an hour to blend flavors before serving.
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To make serving our Cheez-It extra fun, I made this fun Basketball Backboard Printable. Just print out the set of four backboards, cut them out, and attach to the top of a plastic cup. Fill with your Cheez-It snacks and serve. For a larger gathering, you can write names on the backboards to avoiding snack cup confusion! That’s a slam dunk!

Printable Basketball Backboard Assembly

Most Valuable Cheese Contest – Through April 2015, cad your vote for your vote for your favorite flavors/varieties from six popular Cheez-It flavors and play games for a chance to win $10,000 in the Most Valuable Cheese Contest.

For more Cheez-It fun, visit the Snackable Moments Site!

Does your family enjoy watching basketball? Any favorite ways to make it extra fun?

Veggie Ranch Dip with Cheez-It

DIY Candy Buttons Recipe

DIY Candy Buttons Recipe

What is it about candy buttons (or candy dots) that kids love so much? Is it the bright colors? The sweet taste? The fun action of pulling your candy off a strip of paper? Whatever the reason for the kid-appeal of this classic favorite, it is actually pretty easy to make them yourself. It’s a fun project that the kids can get involved in – no cooking required! You can use your choice of colors to make themed dots for various holidays, match team colors for a sporting event, use school colors for a graduation party or coordinate with birthday party decor.

DIY Candy Buttons Template

To make the creation of these candy buttons even easier, we have this handy DIY Candy Buttons Template so that you can place them easily on the page in nice, even rows. Just print it out on your computer HERE and use it as a guide.

DIY Candy Buttons Ingredients
 

DIY Candy Buttons Recipe

 
INGREDIENTS
1 Pasteurized Egg White or 1 tbsp Meringue Powder
2 cup Powdered Sugar
1/2 tsp Vanilla Extract (optional)
Food Coloring
Plain Copy/Printer Paper

DIY Candy Buttons Stirring

DIY Candy Buttons Set-Up

DIRECTIONS
If you are using meringue powder, use 1 tbsp meringue powder and 3 tbsp water in place of egg white.
Whisk egg white until frothy.
Slowly add powdered sugar until incorporated and peaks form.
Add vanilla flavoring if desired.
Divide equally into as many bowls as you want to color.
Add one drop of color at a time to each bowl to achieve desire color.
Beat until color is uniform.
Transfer each color to a zippered sandwich bag.
Print template and place under each paper you will be piping onto as you do it.
Clip a very small tip off of one corner of each bag and pipe dots onto unprinted sheets.
Allow to set for 2 hours before cutting strips apart.

 

DIY Candy Buttons Recipe - Candy Dots

DIY Candy Buttons Recipe
Author: 
Recipe type: Candy
 
Ingredients
  • 1 Pasteurized Egg White or 1 tbsp Meringue Powder
  • 2 cup Powdered Sugar
  • ½ tsp Vanilla Extract (optional)
  • Food Coloring
  • Plain Copy/Printer Paper
Instructions
  1. If you are using meringue powder, use 1 tbsp meringue powder and 3 tbsp water in place of egg white.
  2. Whisk egg white until frothy.
  3. Slowly add powdered sugar until incorporated and peaks form.
  4. Add vanilla flavoring if desired.
  5. Divide equally into as many bowls as you want to color.
  6. Add one drop of color at a time to each bowl to achieve desire color.
  7. Beat until color is uniform.
  8. Transfer each color to a zippered sandwich bag.
  9. Print template and place under each paper you will be piping onto as you do it.
  10. Clip a very small tip off of one corner of each bag and pipe dots onto unprinted sheets.
  11. Allow to set for 2 hours before cutting strips apart.

 

Potato Cod Over Red Wine Sauce and Wild Mushrooms Recipe

Sponsored Post Disclosure

Potato Cod over Red Wine Sauce and Wild Mushrooms Recipe

We are now officially more than half way through Lent. What have you been making for meatless Fridays? Maybe the Potato Cod Sliders I shared with you last week? To make coming up with delicious meal ideas more easy, Sea Cuisine has teamed up with some amazing chefs to create meals that are perfect for Lenten fridays or ANY night.

Many people are intimidated by the thought of cooking fish at home, but it can be easy to do, especially when Sea Cuisine gives you a head start with its products. In this video, Jamie Malone (a chef local here in Minnesota) tells you a little more about this. I love all the scenes of Minneapolis in this video! If you haven’t visited here before, take a look and you’ll see what our lovely city looks like!

 

 
Are you ready to make the yummy dish you saw in the video? Here is Chef Jamie Malone‘s recipe for Sea Cuisine’s Potato Cod Over Red Wine Sauce and Wild Mushrooms featuring  Sea Cuisine® Potato Crusted Cod fillets. The finished product looks so extravagant, but it’s really easy to do with just a few simple steps.
 

Potato Cod Over Red Wine Sauce and Wild Mushrooms Recipe

 
Ingredients
2 pkgs. Sea Cuisine® Potato Crusted Cod Fillets
For the sauce:
Olive Oil
1/4 cup shallots, minced
1/2 cup red wine
1/2 cup chicken stock
2 tbsp. butter
1/2 cup wild mushrooms
2 tbsp. chopped green onions

Preparation
Cook Potato Crusted Cod according to package directions.
When the Cod has about 5-10 minutes left to cook, begin to prepare the sauce.
In a saucepan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.
Next, add the red wine and the stock and heat until reduced by half. Strain out and discard the shallots. Add butter to the strained sauce and stir until thickened.
In a separate sauté pan, cook the mushrooms and chopped green onions until tender. Once cooked, add the mushroom mixture to the saucepan with your red wine reduction sauce and stir everything together.
Heat sauce again until thickened. Add sauce, to taste, to the bottom of a dish. Place Cod fillets over the sauce, for a nice, restaurant-quality meal at home!

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Coupon: You can save $1.00 on your next purchase with this printable Sea Cuisine coupon.  Use it to purchase the Sea Cuisine® Potato Crusted Cod for this recipe or another delicious product. Sea Cuisine offers  a multitude of different types of fish including, cod, tilapia and salmon and you can choose seasoned, fire-roasted, and/or breaded varieties. From Potato Crusted Cod to Applewood Smoked Smoked Salmon and Cracked peppercorn Tilapia.

Find It: Sea Cuisine can be found nationwide at Target stores, or find your local retailer with their store locator.

5.0 from 5 reviews
Potato Cod Over Red Wine Sauce and Wild Mushrooms Recipe
Author: 
Recipe type: Entree
Cuisine: Seafood
 
Ingredients
  • 2 pkgs. Sea Cuisine® Potato Crusted Cod Fillets
  • Olive Oil
  • ¼ cup shallots, minced
  • ½ cup red wine
  • ½ cup chicken stock
  • 2 tbsp. butter
  • ½ cup wild mushrooms
  • 2 tbsp. chopped green onions
Instructions
  1. Cook Potato Crusted Cod according to package directions.
  2. When the Cod has about 5-10 minutes left to cook, begin to prepare the sauce.
  3. In a saucepan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.
  4. Next, add the red wine and the stock and heat until reduced by half. Strain out and discard the shallots. Add butter to the strained sauce and stir until thickened.
  5. In a separate sauté pan, cook the mushrooms and chopped green onions until tender. Once cooked, add the mushroom mixture to the saucepan with your red wine reduction sauce and stir everything together.
  6. Heat sauce again until thickened. Add sauce, to taste, to the bottom of a dish. Place Cod fillets over the sauce, for a nice, restaurant-quality meal at home!

 

 

Easter Bunny Cupcakes Recipe

Easter Bunny Cupcakes Recipe

Whether you’re looking for a dessert for the kids for Easter dinner, a spring classroom treat or just a fun after school snack, this Easter Bunny Cupcakes Recipe is perfect for spring. With their little pink ears and noses they add a big does of cuteness to a dessert tray or Easter basket.

They look the cutest with the pink sparkle sugar, but you can substitute sugar you have colored with food coloring. If you don’t have time to buy the edible Easter grass, you can use broken pretzel sticks for whiskers to add a little salty crunch to your creation.

Easter Bunny Cupcakes Recipe Ingredients
 

Easter Bunny Cupcakes Recipe

 
INGREDIENTS

CUPCAKES:
1 box White Cake Mix
1/2 cup Vegetable Oil
3 Eggs

ICING:
1/2 cup softened Butter
2 tbsp Milk
4 cup Powdered Sugar

DECORATIONS
6 Giant Marshmallows
Pink Sparkling Sugar
10-12 pieces of Edible Easter Grasss or Rips Whips Candy Strings
24 Pink Chocolate Chips or Mini M&M’s
48 Mini Chocolate Chips
1 cup Shredded Coconut

Easter Bunny Cupcakes Recipe Ears

DIRECTIONS
Bake cupcakes according to box directions.
Allow to cool.
Using kitchen shears, make cuts around the perimeter of the giant marshmallows.
Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 ears.
Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
Cut Easter grass into 3/4″ pieces and stick into muzzle to make whiskers.
Cream butter in a large bowl.
Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
Beat for 5 minutes to make sure it is fluffy.
Ice cupcakes then sprinkle with coconut.
Using icing, “glue” ears and muzzle on cupcake.
Sprinkle exposed icing with coconut.
Press pink “nose” into coconut and icing just above muzzle.
Press mini chocolate chips into coconut and icing just above nose.

Easter Bunny Cupcakes

5.0 from 2 reviews
Easter Bunny Cupcakes
Author: 
Serves: 24
 
Ingredients
  • 1 box White Cake Mix
  • ½ cup Vegetable Oil
  • 3 Eggs
  • ½ cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar
  • 6 Giant Marshmallows
  • Pink Sparkling Sugar
  • 10-12 pieces of Edible Easter Grasss or Rips Whips Candy Strings
  • 24 Pink Chocolate Chips or Mini M&M's
  • 48 Mini Chocolate Chips
  • 1 cup Shredded Coconut
Instructions
  1. Bake cupcakes according to box directions.
  2. Allow to cool.
  3. Using kitchen shears, make cuts around the perimeter of the giant marshmallows.
  4. Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 ears.
  5. Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
  6. Cut Easter grass into ¾" pieces and stick into muzzle to make whiskers.
  7. Cream butter in a large bowl.
  8. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  9. Beat for 5 minutes to make sure it is fluffy.
  10. Ice cupcakes then sprinkle with coconut.
  11. Using icing, "glue" ears and muzzle on cupcake.
  12. Sprinkle exposed icing with coconut.
  13. Press pink "nose" into coconut and icing just above muzzle.
  14. Press mini chocolate chips into coconut and icing just above nose.

 
a

Sea Cuisine’s Potato Cod Sliders Recipe + Printable Coupon

Sponsored Post DisclosurePotato Cod Sliders Recipe with Sea Cuisine

We are two weeks into the season of Lent and for those of us who don’t eat on meat on Fridays, it leads to the question “What should I cook?” For generations, the go-to choice for Fridays has been fish – and with good reason. It makes for nutritious, delicious budget-friendly meals and is oh-so versatile.

To give us all some inspiration for Fish Fridays, Sea Cuisine is sharing some of their fantastic recipe ideas with us. We’ll be bringing you one each Thursday for the remainder of Lent. These recipes feature Sea Cuisine products in delicious, but easy-to-make dishes the whole family can enjoy.

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Our first recipe features Sea Cuisine® Potato Crusted Cod fillets. These wild Pacific Cod fillets have a savory potato, cheddar, and chive crust. Sounds good already, right?
 

Sea Cuisine’s Potato Cod Sliders Recipe

 
Ingredients:
2 Sea Cuisine® Potato Crusted Cod fillets
1 small red onion, thinly sliced
2 tsp. olive oil
1 tbsp. white balsamic vinegar
Salt and pepper to taste
2 cups shredded cabbage
3 tbsp. chopped parsley
1/3 cup coleslaw dressing
2 slices American cheese, quartered
4 slider rolls

Preparation
Cook Cod fillets as package directs. Cut in half.
Cook onion in oil over medium heat until softened, 9 minutes. Stir in vinegar and cook 30 seconds. Season with salt and pepper.
Toss together cabbage, parsley, and dressing. Place cheese quarters on roll bottoms. Top with onion, Cod, slaw mixture and roll tops.

Screen Shot 2015-03-05 at 10.50.19 AM

Coupon: You can save $1.00 on your next purchase with this printable Sea Cuisine coupon.  Use it to purchase the Sea Cuisine® Potato Crusted Cod for this recipe or another delicious product. Sea Cuisine offers  a multitude of different types of fish including, cod, tilapia and salmon and you can choose seasoned, fire-roasted, and/or breaded varieties. From Potato Crusted Cod to Applewood Smoked Smoked Salmon and Cracked peppercorn Tilapia.

Find It: Sea Cuisine can be found nationwide at Target stores, or find your local retailer with their store locator.

15083_SC_TWIT_cover_SLIDERS

 

4.8 from 5 reviews
Sea Cuisine’s Potato Cod Sliders Recipe
Author: 
Recipe type: Entree
Cuisine: Seafood
 
Ingredients
  • 2 Sea Cuisine® Potato Crusted Cod fillets
  • 1 small red onion, thinly sliced
  • 2 tsp. olive oil
  • 1 tbsp. white balsamic vinegar
  • Salt and pepper to taste
  • 2 cups shredded cabbage
  • 3 tbsp. chopped parsley
  • ⅓ cup coleslaw dressing
  • 2 slices American cheese, quartered
  • 4 slider rolls
Instructions
  1. Cook Cod fillets as package directs. Cut in half.
  2. Cook onion in oil over medium heat until softened, 9 minutes. Stir in vinegar and cook 30 seconds. Season with salt and pepper.
  3. Toss together cabbage, parsley, and dressing. Place cheese quarters on roll bottoms. Top with onion, Cod, slaw mixture and roll tops.

 

Copycat Reese’s Peanut Butter Eggs Recipe

Copycat Reese's Eggs Recipe

My all-time favorite Easter candy is Reese’s Peanut Butter Eggs! I do like those pastel candy-coated malted milk eggs, mainly because it was always fun to rub them on our lips as pink, blue or white “lipstick” but for the taste champion, it is definitely the Reese’s eggs! Now you can make your own homemade version of this Easter favorite with this Copycat Reese’s Peanut Butter Eggs Recipe. You can whip up a whole batch of them in just over 30 minutes. This recipe will make 10 eggs.

Copycat Reese's Peanut Butter Eggs Recipe Ingredients
 

Copycat Reese’s Peanut Butter Eggs Recipe

 
Ingredients:

1 cup peanut butter
¼ cup butter
1 teaspoon vanilla extract
1 ½ cup powdered sugar
10 oz. dark cocoa melting chips

Copycat Reese's Peanut Butter Eggs Recipe Mix

Copycat Reese's Peanut Butter Eggs Recipe Process

Directions:
1. Melt peanut butter and butter for 1 minute in microwave. Stir until blended.
2. Add vanilla and powdered sugar, mix well.
3. Divide mixture into 10 portions and form each into an egg shape. Place eggs on a parchment lined baking sheet and place in freezer for 15 minutes.
4. Melt chocolate in microwave by heating for 30 seconds. Stir and repeat the process until chocolate is melted and smooth.
5. Using a fork, dip peanut butter eggs into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl – allowing excess chocolate to drip off.
6. Place back on parchment paper and refrigerate for 10 minutes.

Copycat Reese's Peanut Butter Eggs Recipe Dipping

Craftsy: Free Cake Decorating Classes

 

Copycat Reese's Peanut Butter Eggs Recipe
Author: 
Recipe type: Candy
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 cup peanut butter
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar
  • 10 oz. dark cocoa melting chips
Instructions
  1. Melt peanut butter and butter for 1 minute in microwave. Stir until blended.
  2. Add vanilla and powdered sugar, mix well.
  3. Divide mixture into 10 portions and form each into an egg shape. Place eggs on a parchment lined baking sheet and place in freezer for 15 minutes.
  4. Melt chocolate in microwave by heating for 30 seconds. Stir and repeat the process until chocolate is melted and smooth.
  5. Using a fork, dip peanut butter eggs into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl – allowing excess chocolate to drip off.
  6. Place back on parchment paper and refrigerate for 10 minutes.

 




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