Easter Bunny Treats Recipe

These cute treats were easy for our kids to assemble, and the whole family had fun making them. Great for craft for daycares and more.


This recipe is: Quick


Easter Bunny Treats Recipe

Prep/Total Time: 15 min.Yield: 12 Servings15 15

Ingredients

•2/3 cup vanilla frosting
•30 large marshmallows
•Pink gel or paste food coloring
•Red and pink heart-shaped decorating sprinkles
•60 miniature marshmallows




Directions


•Frost the tops of 12 large marshmallows; stack a large marshmallow on top of each. Quarter the remaining large marshmallows; set aside for ears. Tint 1/4 cup frosting pink. Cut a small hole in the corner of a pastry or plastic bag; place pink frosting in bag.
•Pipe a ribbon between the stacked marshmallows for bow tie. With white frosting, attach red hearts for eyes and a pink heart for nose. Pipe pink whiskers and smile.
•For ears, pipe the center of quartered marshmallows pink; attach to head with white frosting. With the remaining white frosting, attach the miniature marshmallows for legs and tail. Let stand until dry. Yield: 1 dozen.

Grannies Kitchen Easter Fun,Treats and Childcare Ideasor Kids
Easter Crafts for Kids

Blueberry-Stuffed French Toast Recipe

Easter Brunch Recipe

I came across this recipe in a local newspaper several years ago. The fruity French toast is truly company fare.

This recipe is:Diabetic Friendly










Ingredients

•1-1/2 cups fresh or frozen blueberries
•3 tablespoons sugar, divided
•8 slices Italian bread (1-1/4 inches thick)
•4 eggs, lightly beaten
•1/2 cup orange juice
•1 teaspoon grated orange peel
•Dash salt
•BLUEBERRY ORANGE SAUCE:•3 tablespoons sugar
•1 tablespoon cornstarch
•1/8 teaspoon salt
•1/4 cup orange juice
•1/4 cup water
•1-1/2 cups orange segments
•1 cup fresh or frozen blueberries
•1/3 cup sliced almonds


Directions

•In a small bowl, combine blueberries and 2 tablespoons sugar. Cut a pocket in the side of each slice of bread. Fill each pocket with about 3 tablespoons berry mixture.

•In a shallow bowl, whisk the eggs, orange juice, orange peel, salt and remaining sugar. Carefully dip both sides of bread in egg mixture (do not squeeze out filling). Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 7-1/2 minutes on each side; turning gently.

•Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Gently whisk in orange juice and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in oranges and blueberries. Cook for 5 minutes or until heated through. Serve with French toast; sprinkle with almonds. Yield: 8 servings.


Nutritional Facts
1 piece with 1/4 cup sauce equals 167 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 118 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.


Grannies Kitchen

Apple Butter French Toast Recipe

Easter Brunch Recipe Ideas!!





Mavis Diment of Marcus, Iowa, gives a special treatment in her baked French toast slices. She tops them with cinnamony apple butter and toasted slivered almonds for a pleasant sweetness and nutty crunch.

This recipe is: Diabetic Friendly




Ingredients

•6 slices French bread (1 inch thick)
•3/4 cup egg substitute
•2/3 cup fat-free milk
•2 tablespoons thawed apple juice concentrate
•1/2 teaspoon vanilla extract
•2 tablespoons slivered almonds, toasted
•1/4 cup apple butter
•1/8 teaspoon ground cinnamon



Directions

•Place bread in a 9-in. square baking dish that has been coated with cooking spray. In a large bowl, combine egg substitute, milk, apple juice concentrate and vanilla. Pour over bread and turn to coat. Cover and refrigerate for 2 hours or overnight.
•Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean and the edges are golden brown. Sprinkle with almonds. Combine apple butter and cinnamon; serve with French toast. Yield: 6 servings.

Grannies Kitchen Words

Here are five little things we can do each day to nourish our sense of gratitude:

1. Choose your friends wisely. If you want to be more grateful, spend time with grateful people. Spend time with positive people to be more positive; joyful people to be more joyful. If you strive to be spiritually strong, supportive, empowering, intelligent, energetic, and positive, seek those characteristics in..

Help your friends develop more positive traits by living those positive traits yourself. Know what kind of friends will help you nurture your soul, and set out to find some.

2. Help your friends cultivate gratitude.
Before you say anything about a friend's situation, remember that everyone's situation is unique. I've seen it happen to myself and to my friends. They'll be perfectly happy until someone tells them they're being mistreated. Suddenly, they're upset.

Don't let your friends wield such power, and work to avoid wielding such power yourself.

Day by day, hour by hour, make a goal to avoid complaining about your life. Make a pact with your friends to cut the complaints from your conversations.

3. Give the gift of gratitude to your children.
Help your children to be satisfied and grateful for simple, everyday things by giving thanks aloud. Keep a Gratitude Journal in which, each day, you record five or ten things for which you are grateful, and ask your children for contributions. Give your children a journal of their own or keep a family Gratitude Journal.

4. Say "Thank You." Whom in your life do you appreciate? Let them know, whether it's your mom, your kids, your friends, your husband, your child's daycare provider or the helpful woman behind the cosmetics counter.

Write thank you notes regularly - not just after a gift exchange - and be mindful of all the ways you show your appreciation by the things you do in return.

Tell your kids how thankful you are for them. Jot a note to each of your children in which you tell them how much you love them, why you're thankful for them, and all the ways they have enriched your life. This can be something you give them now or after they have grown.

5. Be mindful of the little things. Today, strive to be aware of all the aspects of your personal, professional, and family life for which you are thankful.

Take a few minutes today to appreciate nature. Go for a walk and notice only those things that are beautiful. Whether you focus on the stars above, a distant mountain range, or the cottonwood tree in your backyard, try to notice the details. Give thanks for the beauty that surrounds us.

Regardless of whether you record these items, spend some time each day to focus on the little things in your life that make each day special. Perhaps it's your child's toothless grin. A warm home. Delicious food enjoyed with family.

Together, let's work on focusing on what we have--not on what we don't have-- and all the ways we can help one another have more gratitude for the gift of life.

By Susie Michelle Cortright

Womenly Wisdom

We all have hidden resources that we can draw upon when put to the task. You can fix a toilet and kill a bug without a man around the house. And you can handle whatever it takes to manage your life. We are Women and have Wisdom.

Grannies Kitchen Words.

Easter Bunny Cupcakes Recipe

Prep: 1 hour
Yield: 24 Servings



Ingredients•1 to 2 cans vanilla frosting (16 ounces each)
•Green paste food coloring
•Cupcakes and miniature cupcakes of your choice
•Candy-coated sunflower kernels
•Assorted stick chewing gum
•Jumbo heart sprinkles
•Canned chocolate frosting
•Miniature marshmallows
•Corn syrup
•White nonpareils


Directions•Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.

• For Easter bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.
• Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
• For Easter bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.

Grannies Kitchen Easter Bunny Cupcakes fun and easy.

Grannies Kitchen Humor

There is always a certain peace in being what one is, in being that completely.
Ugo Betti

Peeps Sunflower Cake Recipe

Bethany Eledge Cleveland, Tennessee “The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive.”





Prep: 15 min. Bake: 30 min. + cooling Yield: 12 Servings



Ingredients•1 package (18-1/4 ounces) yellow cake mix
•2 cans (16 ounces each) chocolate frosting
•19 yellow chick Peeps candies
•1-1/2 cups semisweet chocolate chips

Directions•Prepare and bake cake according to package directions, using two greased and waxed paper-lined 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

• Level tops of cakes. Spread frosting between layers and over the top and sides of cake.
• Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake for sunflower petals. For sunflower seeds, arrange chocolate chips in center of cake. Yield: 12

Quick and Easy Easter Eggs

Easter Eggs:
1. Boil eggs.
2. Crack shell.
3. Dip in colored water (food color)
4. Peel shell off.

Grannies Kitchen

Quote For The Day

Grannies Kitchen Humor

The minute one utters a certainty, the opposite comes to mind.
May Sarto

Grannies Kitchen Quote

Petal Cupcakes Recipe

Great Springtime Cupcakes

You just need a few pantry ingredients to whip up these pretty flowers.








Grannies Kitchen Spring Cupcakes! Oh so simple but looks like you worked all day to make them.


Ingredients
•1 can (16 ounces) vanilla frosting
•Lavender food coloring
•Cupcakes of your choice
•Large and miniature marshmallows
•Lavender colored sugar
•Good & Plenty candies

Directions
•Tint frosting lavender; frost cupcakes.
• With kitchen scissors, cut marshmallows in half at an angle. Dip each cut side in colored sugar. Arrange large marshmallow petals on cupcakes, forming flowers. Add miniature marshmallow petal centers.

Cupcakes - Easter Baskets

Prep: 20 min. Bake: 20 min. + cooling
Yield: 18 Servings









Grannies Kitchen Cupcake Easter Baskets Recipe

Ingredients
•1/2 cup butter, softened
•1 cup sugar
•1 egg
•1 teaspoon grated orange peel
•2 cups cake flour
•3/4 teaspoon baking soda
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•2/3 cup buttermilk

•FROSTING:
•3/4 cup butter, softened
•2 packages (3 ounces each) cream cheese, softened
•1 teaspoon vanilla extract
•3 cups confectioners' sugar
•1 teaspoon water
•4 drops green food coloring
•1-1/2 cups flaked coconut
•Red shoestring licorice
•Jelly beans

Directions
•In a large bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over Easter Basket Cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

• Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in. strips for handles; insert each end into a hole. Decorate with jelly beans.

Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 351 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein

Quote For The Day

Best way to get rid of kitchen odors: Eat out. - Phyllis Diller

Grannies Kitchen Quotes

Quote For The Day

I have a great diet. You are allowed to eat anything you want, but you must eat it with naked fat people. –Ed Bluestone

Help Mom

Everybody wants to save the world. But, nobody wants to help Mom with the dishes.

Grannies Kitchen Humor

Quote For The Day

How long a minute is depends on what side of the bathroom door you’re on.

Grannies Kitchen Humor

Be Yourself

Food For Thought: "Always remember...a small plate of hurtful truth will feed the soul much better than a platter full of happy lies!!"

Grannies Kitchen Be Yourself

Gardening In A Small Space

Cleaver way to garden in a small space. Keeps weeds down as well.

Homemade Irish Cream Recipe

This is grand recipe from a lady right here in Minnesota.

Grannies Kitchen

Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. —Marcia Severson, Hallock, Minnesota.

Simple St Patrick's Day Recipe



This recipe is: Quick
Prep/Total Time: 10 min.
Yield: 10 Servings


Ingredients•1 can (12 ounces) evaporated milk
•1 cup heavy whipping cream
•1/2 cup 2% milk
•1/4 cup sugar
•2 tablespoons chocolate syrup
•1 tablespoon instant coffee granules
•2 teaspoons vanilla extract
•1/4 teaspoon almond extract
•EACH SERVING:
•1/2 cup brewed coffee

Directions
•In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
• For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired. Yield: 3-1/3 cups.

Note: Irish whiskey may be added to this recipe if desired

Burnt-Sugar Chiffon Cake Recipe

This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.—


Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings


Ingredients
•3/4 cup sugar
•1 cup water

•CAKE:
•1 cup egg whites (about 7)
•2-1/4 cups cake flour
•1-1/4 cups sugar
•3 teaspoons baking powder
•1 teaspoon salt
•5 egg yolks
•1/2 cup canola oil
•6 tablespoons water
•1 teaspoon vanilla extract
•1/2 teaspoon cream of tartar

•FROSTING:
•2 tablespoons plus 1/2 cup butter, divided
•3 tablespoons cake flour
•1/2 teaspoon salt
•4 cups confectioners' sugar
•1/4 cup 2% milk
•1 teaspoon vanilla extract

Directions
•In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside.
• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate.
• For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners’ sugar, milk and vanilla. Cool to room temperature.
• In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake. Yield: 12 servings.

To Make Ahead: Cake can be made the day before serving. Store the cake tightly wrapped at room temperature. The remaining caramelized sugar for the frosting can also be stored covered at room temperature overnight.

Nutritional Facts 1 slice equals 589 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 503 mg sodium, 96 g carbohydrate, trace fiber, 6 g protein.

Grannies Kitchen - Burnt Sugar Chiffon Cake

Shamrock Sandwiches Recipe

Simple St Patrick's Day Recipe

Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation.

Prep: 35 min.
Yield: 8 Servings










Ingredients
•1 package (8 ounces) cream cheese, softened
•1/4 cup mayonnaise
•2 tablespoons Dijon mustard
•1 package (2 ounces) thinly sliced deli corned beef, chopped
•2 tablespoons grated red onion
•2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
•1/4 teaspoon salt
•1 pound thinly sliced seedless rye bread
•Fresh dill springs, optional

Directions
•In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
• Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.

Grannies Kitchen - Simple St Patrick's Day Shamrock Sandwiches

Corned Beef 'n' Cabbage Recipe

Have a St. Paddy's Day celebration for two with this traditional combo from Connie Lou Blommers of Pella, Iowa. You'll savor the flavor whether you're Irish or not. —Connie Lou Blommers, Pella, Iowa



Prep: 35 min.
Cook: 1-3/4 hours
Yield: 2 Servings


This is one of my all time favorite recipes.


St Patrick's Day Recipe




Ingredients
•1 corned beef brisket with spice packet (1 pound)
•1 medium onion, sliced
•4 cups water
•1/2 cup unsweetened apple juice
•2 tablespoons brown sugar
•1 teaspoon finely grated orange peel
•1 teaspoon prepared mustard
•1/8 teaspoon ground cloves
•1/2 small head cabbage
•4 medium carrots, cut into 3-inch pieces

Directions
•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

Grannies Kitchen St Patrick's Day Recipe.

Candy Cereal Treats Recipe

Prep: 25 min. Bake: 15 min. + cooling Yield: 24 Servings

Fun rice cereal trest for kids of all ages or a kid a heart.











Ingredients
•1/2 cup butter, softened
•2/3 cup packed brown sugar
•2 egg yolks
•1 teaspoon vanilla extract
•1-1/2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•3 cups miniature marshmallows

•TOPPING:
•2/3 cup corn syrup
•1/4 cup butter, softened
•1 package (10 ounces) peanut butter chips
•2 teaspoons vanilla extract
•2 cups crisp rice cereal
•1 cup salted peanuts
•1 cup milk chocolate M&M's

Directions

•In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).
• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack.
• For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting. Yield: 2 dozen.


Nutritional Facts 1 serving (1 each) equals 298 calories, 15 g fat (7 g saturated fat), 34 mg cholesterol, 228 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Grannies Kitchen

Cupcakes- Puppy

What a cute idea puppycakes. Take a large marshmellow and work the frosting around it to create these cute cupcakes.



Grannies Kitchen