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

Gluten Free Peanut Butter Cookies

Thanks to my friend Audrey Smith for this yummy flourless cookie recipe.

Beat one egg. Add 1 cup brown sugar and mix well. Stir in 1 cup peanut butter (crunchy or smooth). Add 1 teaspoon baking soda and mix well. Stir in 1/2 cup chocolate chips.

Bake at 350 degrees for 7-10 minutes, until edges begin to turn brown. Cool five minutes. Remove carefully to wire racks. These cookies are fragile but very yummy.

Salsa for Fish

Chop three tomatoes, 1 yellow pepper, and 1/2 sweet red pepper. Add 4 cloves garlic, 2 Tablespoons chopped fresh cilantro, 1 Tablespoon capers, 2 Tablespoons chopped fresh basil, 1 teaspoon salt, 3 slices jalapeño pepper, 1/2 shallot, and 2 Tablespoons chopped red onion. Add 3 Tablespoons red wine vinegar. Chill one hour.

Cook fish fillet 5 minutes on the first side. Turn, add salt and pepper to taste, and cook an additional 5 minutes or until fish becomes flaky.

Serve fish over rice with salsa on the top and 3 Tablespoons on the side.

Yield: 5 servings

Note: Add more jalapeños for spicier salsa.

Chicken Fettuccini Alfredo

Brown 3/4 pound chicken with salt and pepper to taste. Cook until almost done. Set aside.

Boil 8-10 ounces of fettuccini noodles according to package directions (boil about 9 minutes). Place cooked pasta in a strainer and keep the water hot. Place the strainer of fettuccini above the water to keep warm (but not immersed).

Melt 1 Tablespoon butter or margarine in skillet. Add 1 Tablespoon flour, and mix well, stirring for one minute. Add 1 1/3 cups milk and two cloves minced garlic, and stir for 2 minutes, until mixture is bubbly. Add 2 Tablespoons creamed cheese and stir 7 minutes, until mixed well. Add 1 cup shredded Parmesan and stir until mixed well. Add chicken and stir well. Place pasta on a plate and top with chicken mixture. Sprinkle fresh parsley and ground pepper on top.

Hint: If the pasta cools down or begins to clump together, use the strainer to dip it back into the hot water very briefly. Remove from hot water before serving.

Yield: 4-6 servings

Soft Turkey Tacos

Brown one pound ground turkey (or pieces of chicken) in a skillet. Add 1 Tablespoon chopped onion and one Tablespoon basil or taco seasoning.

In a small skillet, heat one corn tortilla, turning often, until hot but still soft.

Remove from heat. Add 2 Tablespoons turkey mixture to the center of the tortilla. Add chopped olives, onion, chopped chiles, lettuce, tomato, sour cream (optional), salsa, and shredded cheddar cheese to taste.

Yield: 4-6 servings

Sausage Stuffing

Brown 1/2 to 1 pound sausage (sweet or spicy, depending on your preference) in a large skillet. Remove sausage from skillet and add one stick butter or margarine. Add 1/4 cup chopped onion, 1/4 cup celery, and 1/4 cup chopped red or yellow sweet peppers. Add two bags stuffing mix and follow the package directions for the amount of water or broth to add. (See below for an easy vegetable broth.) Mix in stuffing. Place in a 9 x 13-inch baking dish. Cook at 350 degrees for 30 minutes.

Yield: 10-12 servings


Vegetable Broth
For your own vegetable broth, wash an onion. Cut in slices, adding the onion pieces with skin to 2-4 cups water. Cut up the remaining onion for use in the stuffing. If you have carrot and/or celery tops, wash them and add to the liquid. Also add two bay leaves. (The skin from the onion helps give the broth a deeper color.) Bring to a boil, reduce heat, and simmer 20-30 minutes. Remove bay leaves and toss. Strain remaining broth and save for use in the stuffing or for gravy.