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.

Hot and Saucy Cocktail Meatballs

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Photo by Betty Crocker©

Yield: 6 Servings

  • Ingredients:
    2 pounds lean ground beef
    1 cup Progresso™ dry bread crumbs (any flavor)
    2/3 cup finely chopped onion
    1/2 cup milk
    2 tablespoons chopped fresh parsley
    2 teaspoons salt
    1 teaspoon Worcestershire sauce
    1/8 teaspoon pepper
    2 eggs
    2 bottles (12 ounces each) chili sauce
    2 jars (10 ounces each) grape jelly

 

Directions:

  1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
  2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
  3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes.
  4. Serve hot with toothpicks.

Betty Crocker’s Creamy Potato Salad

Ingredients:

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped ( 1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Directions:

  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips:

  • For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
  • Trim fat grams by using fat-free mayonnaise and just 2 eggs.
  • Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

National Meatball Day – March 9th

On March 9th, we celebrate one of the American food holidays. It is National Meatball Day.

It is not clear how this day got started, but who could resist the idea of celebrating National Meatball Day? There are many different ways to celebrate meatballs: Spaghetti and meatballs – Swedish Meatballs – Meatball Sub. – Meatball Pizza – Turkey Meatballs – Lamb Meatballs – Porcupine Meatballs (made with rice) – and the list goes on and on.

There is a restaurant in New York that has 54 different kinds of meatballs.

To celebrate, some restaurants are give a free side order of meatballs, while others are donating money to homeless shelters from the meatball orders. Cook yourself up your favorite meatballs (recipe found below for a new favorite) or go out and order some from a menu near you!

Betty Crocker’s Hot and Saucy Cocktail Meatballs

Hot and Saucy Cocktail Meatballs

Betty Crocker’s website offers this and many more recipes.

Yield: 6 Servings

Ingredients:

  • 2 pounds lean ground beef
  • 1 cup Progresso™ dry bread crumbs (any flavor)
  • 2/3 cup finely chopped onion
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 2 eggs
  • 2 bottles (12 ounces each) chili sauce
  • 2 jars (10 ounces each) grape jelly

Directions:

  1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
  2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
  3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Expert Tips:
Handle meatballs as little as possible when forming them to keep them moist and tender.

This mouthwatering sauce is just as scrumptious when used with prepared frozen meatballs or smoked cocktail sausages.

Nutrition Information: Serving Size: 1 Meatball Calories65 ( Calories from Fat20 ), Total Fat2 g (Saturated Fat1 g, ), Cholesterol15 mg Sodium200 mg Total Carbohydrate9 g (Dietary Fiber0g ), Protein3 g ; % Daily Value*: Vitamin A2%; Vitamin C2%; Calcium0%; Iron2%; Exchanges:1/2 Starch; 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.