Tuesday, March 31, 2009

April Fool's Tricky Taco Cups

April Fool's Tricky Taco Cups
by: Taste of Home

Fools of all ages will fall in love with these sensationally sneaky sweets that look like taco salads. Crunchy waffle bowls are filled with chocolate ice cream, then topped with tinted coconut "lettuce" and "cheese", maraschino cherry "tomatoes" and black licorice "olives".

TIME: Prep: 20 min. + freezing

1 cup ground pecans
1 pint chocolate or vanilla ice cream
1-3/4 teaspoons water, divided
6 drops green food coloring
1-3/4 cups flaked coconut, divided
4 drops yellow food coloring
6 waffle ice cream bowls
6 tablespoons whipped topping
3 pieces black rope licorice, cut into 1/4-inch slices
9 maraschino cherries, patted dry, halved

Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately. Yield: 6 servings.

Nutrition Facts
One serving:(1 each)
Calories: 468
Fat:31 g
Saturated Fat:14 g
Cholesterol:16 mg
Sodium:130 mg
Carbohydrate:48 g
Fiber:4 g
Protein:5 g

April Fool's Layer Cake Meat Loaf

April Fool's Layer Cake Meat Loaf
by: Taste of Home


TIME: Prep: 30 min. Bake: 15 min. + standing

2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef

4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.

April Fool's Pizza Cake

April Fool's Pizza Cake
by: Taste of Home

TIME: Prep: 15 min. Bake: 20 min. + cooling

1 package (18-1/4 ounces) yellow cake mix
1 cup vanilla frosting
Red liquid or paste food coloring
3 squares (1 ounce each) white baking chocolate, grated
2 strawberry Fruit Roll-Ups

Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan.
Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.
Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes. Yield: 2 cakes (6-8 servings each).

Thursday, March 26, 2009

April Fools Berry Soda

April Fools Berry Soda
From Taste of Home

Here's a prank that will get your family to pucker up! These berry "beverages" look inviting to sip, but they're actually gelatin that's tricky to suck through a straw, so keep some spoons handy.

TIME: Prep: 10 min. + chilling

2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set. Yield: 6 servings

Nutrition Facts
One serving:(1 each)
Calories: 76
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:33 mg
Carbohydrate:18 g
Fiber:2 g
Protein:2 g

Tuesday, March 24, 2009


This was passed on to me by my friend Sarah.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug(MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world??
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Wednesday, March 18, 2009

Roasted Red Pepper, Feta, and Mint Dip

Roasted Red Pepper, Feta, and Mint Dip (Phase 1)
by: South Beach

Serve this hearty, full-flavored dip with crunchy raw veggies, like asparagus spears, cucumber slices, and broccoli florets.

Makes about 1 3/4 cups

1 bottle (12 oz) roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 oz reduced-fat feta cheese
4 oz reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 Tbsp finely chopped fresh mint
2 Tbsp fresh lemon juice (from 1 lemon)
1 Tbsp extra-virgin olive oil
Salt, as desired


Combine red peppers and garlic in food processor or blender. Pulse until well blended. Add remaining ingredients, except salt; process until blended but still thick. Add salt and additional lemon juice to taste. Refrigerate for 30 minutes to allow flavors to blend. Serve cold.

Make-Ahead Tip: Dip can be made 3 days ahead. Cover and refrigerate.

Nutritional information (per serving)
47 calories
2g protein
4g carbohydrate
0 g fiber
2g total fat
1g saturated fat
5 mg cholesterol
239 mg sodium