Frog Bites

Found on The Seven Year Cottage

Frog Bites

• Two-bite brownies
• Fruit slices (candy aisle)
• Spice drops (candy aisle)
• Sour Power red candy strips (Dollar General)
• Edible eyes (Michael’s)
• White chocolate chips
• Vanilla frosting
• Blue food coloring
• Blue sugar sprinkles
• Gallon-size resealable bag
• Miniature cupcake papers
• Toothpicks

Place two-bite brownies in paper liners and set aside.

Mix together vanilla frosting and 6-8 drops of food coloring.  Transfer to gallon-size zipper bag, seal, and snip one corner.  Pipe blue frosting onto brownies and sprinkle with sugar crystals.

To create frogs, separate green fruit slices and spice drops (you’ll need one large candy and two gum drops for each frog).  Form heads by carefully inserting two toothpicks, about 5/8 inch apart, through the bottom of fruit slices and into smaller candies.

Melt 1/2 cup white chocolate chips in small microwave safe bowl for 30-45 seconds.  Dab a small amount on the back of edible eyes and attach them to the green spice drops.  Once the chocolate sets up, they will be stuck like glue… pun fully intended!

For tongues, cut flat, red candy in half lengthwise with a clean pair of kitchen shears.  Cut strips into smaller pieces approximately 1.25 inches long.  Snip a small v-shaped notch in one end.

Top iced brownies with candy frogs, sliding tongues in between toothpicks.

Now you’re ready to serve!

Watermelon Scratchcakes

Found on Felt Photography


Happy Summer!

Watermelon Cupcakes with Sweet Watermelon Cream Cheese Frosting

Adapted from mybakingdom.com

Makes 2 1/2 dozen

Ingredients

FOR THE CUPCAKES

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

3 eggs (room temp works best)

1 dram (1 teaspoon) watermelon flavoring oil

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 – 16 ounce container (about 2 cups) sour cream
Food coloring (optional)

1/4-1/2 cup chocolate chips (optional)

FOR THE FROSTING

1 stick salted butter, softened

1 8oz cream cheese, softened

1 dram (1 teaspoon) watermelon flavoring oil

3-4 cups powdered sugar, sifted

Food coloring (optional)

To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners. 

-Sift the flour, baking powder, and salt together in s small bowl; set aside.

-Cream the butter and sugar together until light and fluffy.

-Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. -Stir in the watermelon flavoring.

-Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream.

-Add food color as desired.

-Fill liners 1/2 full and bake 18-20 minutes until toothpick comes out clean.

To make the frosting:  In a large bowl, cream together the butter and cream cheese. (I like using the wisk attachment to make it really fluffy.)  On low speed add the flavoring oil and then the powder sugar until light and creamy.  Frosting will be pink. Add food color as desired.

Lemonade Party Cake

Found on Betty Crocker

1	box Betty Crocker® SuperMoist® lemon or yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	can (6 oz) frozen lemonade concentrate, thawed
3/4	cup powdered sugar
1	container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
	Yellow colored sugar, if desired

1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. 2Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. 3Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

CRANBERRY MALLOW PIE

Found on OceanSpray

INGREDIENTS:

32 large marshmallows or 3 cups miniature marshmallows
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 cup chilled whipping cream
1 teaspoon vanilla extract
1 (6-ounce) pre-made vanilla wafer or graham cracker crust

DIRECTIONS:

Combine marshmallows and cranberry sauce in a medium saucepan. Cook on medium-low heat, stirring constantly, just until marshmallows are melted. Remove from heat; cool 10 minutes. Refrigerate, stirring occasionally, about 1 hour or until mixture mounds slightly when dropped from a spoon.


Beat whipping cream and vanilla in a small mixing bowl until stiff peaks form. Stir cranberry mixture until blended; fold gently into whipped cream. Pour into crust. Chill until set, at least 5 hours. For a cool treat on a hot day, try freezing the Cranberry Mallow Pie until firm.


To serve, garnish slices with additional sweetened whipped cream, if desired.

Bears at the Beach

Found on Kraft

Mosaic JELL-O

Found on Kraft

6-1/2 cups water, divided

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin

3 pkg.  (3 oz. each) JELL-O Lemon Flavor Gelatin, divided

1 can (12 oz.) evaporated milk

make it

BRING 4-1/2 cups water to boil. Dissolve strawberry, orange and 1 pkg. lemon gelatin mix each in 1-1/2 cups boiling water in separate bowls. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 40 min. or until firm. Cut into 1/2-inch cubes; refrigerate until ready to use.

BRING remaining water to boil. Add to remaining lemon gelatin mixes; stir until dissolved. Stir in evaporated milk. Pour into 12-cup fluted tube pan or gelatin mold sprayed with cooking spray. Refrigerate 30 min.

ADD gelatin cubes to gelatin in pan; stir gently. Refrigerate 2 hours or until firm. Unmold.

Kraft Kitchens Tips

SPECIAL EXTRA

To give this refreshing dessert a casual look, cut flavored gelatins into 1/2-inch cubes, then place in 3-qt. glass bowl sprayed with cooking spray. Add the cooled gelatine; stir lightly until well blended. Also, it can be made for individual servings. Spoon flavored gelatin cubes into individual dessert dishes; fill evenly with cooled gelatine. Refrigerate until set.

JELL-O GELATIN PREPARATION TIP

If you've added the boiling water to the dry JELL-O Brand Gelatin and cannot get the gelatin to completely dissolve, place the gelatin mixture in a microwaveable bowl and microwave on HIGH 30 sec. This should bring up the temperature of the water to a point where it is hot enough to completely dissolve the gelatin. Stir until completely dissolved.

HOW TO UNMOLD GELATIN

Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.

Impossibly Easy Toffee Bar Cheesecake

Found on Betty Crocker

1/4	cup milk
2	teaspoons vanilla
2	eggs
3/4	cup packed brown sugar
1/4	cup Original Bisquick® mix
2	packages (8 oz each) cream cheese, cut into 16 pieces, softened
3	bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2	cup caramel topping 1Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. 2In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. 3Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. 4Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. 5Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

Dessert Nachos

Found on Disney Family Fun

Ingredients

• 3 6-inch flour tortillas
• Cooking spray
• 1 1/2 tablespoons sugar
• 1 1/2 cups fresh strawberries, cleaned and hulled

• 1 tablespoon orange juice
• 8 ounces vanilla yogurt
• 1 cup chopped strawberries
• 1/2 cup shredded coconut or white chocolate shavings

Instructions

1. To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.
2. Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.
3. For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.
4. Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6.