Fun Bunny Cake

This cute bunny was created by my 13-year-old daughter. It tastes as good as it looks!

Prepare one cake recipe according to package directions (or use the cupcake recipe from the February 12 post) but add 1/2 cup chocolate chips, and cook the batter in two 9-inch round pans for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. Remove cakes from pans.

Frost one cake with white frosting to form the face.

Cut the other cake to make two ears and one bow tie. (If the tie breaks in half, you can stick it back together with frosting.) Place the ears and tie as shown. Frost all the pieces. You can use any color for the tie. Decorate the ears with pink frosting in the center. Pipe whiskers, nose, and mouth. Add two candies for eyes (or pipe with frosting).

Macaroni Salad

Here's a refreshing salad to welcome in the warmer weather of May. The pasta also stores well in a lunchbox when packed in a chilled container.

2 cups uncooked elbow macaroni
1-2 tablespoons olive oil
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced olives
1 Tablespoon chopped onion (red or green)
1/2 cup frozen English peas, thawed
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper

Cook pasta according to package directions (7-8 minutes in boiling water). Drain. Toss pasta with olive oil in a large bowl. Add olives, onion, peas, peppers, and stir. Add mayonnaise, salt, and pepper. Stir well. Refrigerate for one hour.

Yield: 8 servings