Secret Ingredient Stuffed Eggs Recipe

After finding hidden Easter eggs, discover this recipe by Taste of Home©

Yield: 1 dozen

Secret Ingredient Stuffed Eggs

Photo by Taste of Home©

 

Ingredients:

 

  • 6 hard-boiled large eggs
  • 4 tablespoons crumbled goat cheese, divided
  • 3 tablespoons finely chopped pecans, divided
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped celery
  • 2 tablespoons mango chutney
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

 

 

Directions: 

  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.
  2. Just before serving, sprinkle with remaining goat cheese and pecans.

 

Nutrition Facts

1 each: 94 calories, 7g fat (2g saturated fat), 110mg cholesterol, 140mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

Originally published as Secret Ingredient Stuffed Eggs in Country Woman April/May 2010

Betty Crocker’s™ Bunny Butt Cake

Yield: 15 Servings

Ingredients:

  • 1 box Betty Crocker™ SuperMoist™ yellow or white cake mix  (Water, vegetable oil and eggs called for on cake mix box)
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 container Betty Crocker™ Rich & Creamy vanilla frosting or make the Buttercream Frosting recipe below
  • Red food coloring
  • 1 large marshmallow, cut in half
  • 3 cups shredded coconut
  • Green food coloring
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • 1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
  • 3 green-colored sour candies, separated into strips
  • Construction paper

Directions:

  1. Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  3. Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  4. Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  5. Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  6. Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Further Instructions on how to assemble your Bunny Butt Cake, click here!

Betty Crocker™ Bunny Butt Cake

Click here for assembly instructions for the Betty Crocker™ Bunny Butt Cake (Photo by Betty Crocker™)

Expert Tips: 

  • Need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
  • Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.

Buttercream Frosting

Ingredients:

  • 4 cups powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla or almond extract

Directions:

  1. In large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth. If necessary, stir in milk, a few drops at a time, until spreadable.
    Frosts two 13×9-inch cakes, or fills and frosts two 8- or 9-inch two-layer cakes.

Mashed Cauliflower au Gratin Recipe

Yield: 12 Servings  (3/4 cup each)

Mashed Cauliflower au Gratin

Photo by Taste of Home©

Ingredients:

  • 2 large heads cauliflower, broken into florets
  • 1-1/2 cups shredded Parmesan cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 6 tablespoons butter, cubed
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon Montreal steak seasoning

TOPPING:

  • 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
  • 1/4 cup butter, melted

 

Directions:

  1. Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
  2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.

 

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutritional Facts
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.

 

Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79

Peter Cottontail’s Easter Bunny Story

Danny Kaye, Casey Kasem and Vincent Price voice the characters who live in April Valley  in the Jules Bass/Arthur Rankin Jr. produced “Here Comes Peter Cottontail.”

 

Deviled Eggs with Old Bay Shrimp

Yield: 24
Ingredients:
  • 24 rock or bay shrimp
  • 1 c. white wine vinegar
  • 12 hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. dill pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. salt
  • pinch Old Bay seasoning
  • 24 sprig fresh dill

 

Directions: 
  1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
  2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Braided Bread – Very Rich Challah Bread Recipe

May 21st, 2014. Bread, Very Rich Challah Bread Recipe.

by Khozam Julia

Very Rich Challah Bread Recipe

Find more recipes on the Food Venture.com

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Challah bread recipe in this post is for decadent and very rich. It is the best challah that you perhaps will love. The ingredients I give to you today will help you to make 2 large loaves. This recipe is ready for about 2 1/2 hours.”

Ingredients:

  • 1/3 cup honey
  • 1 1/4 cups warm water
  • 2 1/4 teaspoons: active dry yeast
  • 1 1/2 teaspoons: salt
  • 2/3 cup olive oil
  • 2 eggs
  • 5 c. unbleached flour and add more if necessary
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon white sugar

Keep in mind that you can use 20 minutes for preparation and 30 minutes for cooking.

Directions:

  1. Use large mixing bowl to dissolve the honey in water and stir in yeast. Set it aside so the yeast is creamy on the top for about 15 minutes. Stir in 2/3 cup of olive oil, salt and also beaten eggs before adding 1 cup of flour at the time so the dough is not sticky.
  2. Place the dough to floured surface and until smooth yet elastic you have to knead and it will need10 minutes to do. Oil a bowl to place the dough in and turn it for few times to the oil. Let it rise so doubled in draft free place but warm enough for 90 minutes.
  3. Make loaves: punch the dough down and cut to equal size. Cut the first to 4 equal parts and set the second under the cloth to avoid drying out when you make the first loaf.
  4. Roll 4 dough pieces to braid the first 4-strand loaf in thin rope with the length 14 inches. Pinch the top for 4 ropes together. Make under-2 over-1 braid and take left-most ropes. Move to the right underneath the 2 ropes and move to left cross back over the strand directly to the left. It should be in far right strand and then move to left and cross for under the two strands. Move right to cross back through the strand and directly go to the right. Repeat doing the strands so it is braided together. Allow the braided loaves to rise in 1 hour.
  5. Preheat to oven for 350 degrees F and take parchment paper to line the baking sheets.
  6. Whisk together with milk to make glaze, add 2 tablespoons olive oil, sugar and egg white in bowl. Use glaze to brush the braided loaves. Spend 30 minutes to bake the loaves for challah bread recipe.

Homemade Easter Egg Dye Recipes

Real Simple© offers ways to dye Easter eggs safely and naturally.  Need a refresher on how to create a perfectly hard-boiled egg?  Click here.

How to Make Blue

Handmade Dyed Eggs

Photo by Real Simple©

Ingredients:

  • 1 pound frozen blueberries (about 3½ cups)
  • 2 cups water
  • 1 tablespoon lemon juice

Directions:

1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Yellow

Ingredients:

  • 2 tablespoons turmeric
  • 2 cups water
  • 1 tablespoon vinegar

 

Directions:
1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Orange

Ingredients:

  • 2 tablespoons paprika
  • 2 cups water
  • 1 tablespoon vinegar

 

Directions:
1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Pink

Ingredients:

  • 12 ounces frozen raspberries (about 3½ cups)
  • 2 cups water
  • 1 tablespoon lemon juice

Directions:
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Brown

Ingredients:

  • ¼ cup instant coffee granules
  • 2 cups boiling water
  • 1 tablespoon vinegar

Directions:
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.

 

How to Make Green

Directions:

  •  In a bowl or cup, mix one part blue liquid with one part yellow liquid.