Recipes that Kids Can Make Dad for Father's Day

Children can proudly make dad breakfast in bed with these delicious kid-friendly recipe ideas from Aunt Jemima Frozen Pancakes.

MAKE DAD BREAKFAST IN BED THIS FATHER’S DAY

 JUNE 20th

 

With Father’s Day fast approaching, it’s time to start thinking about the perfect way to celebrate dad.  As for gifts, most fathers have more than enough ties and gadgets, so why not give him something more memorable this year. Start his day with a delicious, warm and cheerful breakfast that is sure to fill his stomach and his heart.  With Aunt Jemima® Frozen Pancakes, making breakfast for dad can be so simple that kids, along with another adult, can help make his day.

 

Aunt Jemima Frozen Pancakes are easy to make and can be prepared in only one minute in the microwave or toaster.  Choose from a wide variety sure to please dad’s palate including: Buttermilk, Low Fat Buttermilk, Whole Grain, Mini and Blueberry and New Confetti Pancakes. Aunt Jemima Frozen Pancakes are available nationwide in the freezer section of grocery stores at suggested retail price of $2.69 for a package of 12 pancakes.  They are a good source of 6 vitamins and minerals and contain no preservatives.

 

Here are some ways to celebrate dad:

                                           

                                             HEAVENLY HOMESTYLE HAPPY FACE

Ingredients:

Aunt Jemima Frozen Homestyle Pancakes

Microwaveable Bacon

Microwaveable Sausage Links

Home fries- any style you prefer

Table Syrup

 

Directions:

-Prepare Aunt Jemima Frozen Homestyle Pancakes in a toaster oven or microwave according to package

-Prepare the microwaveable bacon according to package and arrange as hair

-Prepare microwaveable sausage and arrange as a happy face smile

-Prepare home fries according to package and use as finishing touch for the happy face eyes

-Put on a plate; serve with Log Cabin or Mrs. Butterworth’s Syrup

 

 

 

                                                  BUTTERMILK BANANA BEAR

Ingredients:

Aunt Jemima Frozen Buttermilk Pancakes

Aunt Jemima Frozen Mini Pancakes

One Banana

Blueberries

Raisins

Log Cabin or Mrs. Butterworth’s Syrup 

 

 

Directions:

-Prepare Aunt Jemima Frozen Buttermilk Pancakes in a toasted oven or microwave according to package

-Prepare Aunt Jemima Frozen Mini Pancakes in a toaster oven or microwave according to package and -arrange as bears ears

-Prepare two small slices of a banana and place on top of the mini pancakes for the bear’s ears

-Prepare two smaller slices of banana and arrange onto of pancake for the bear’s eyes

-Prepare one blueberry sliced in half and then place on top of banana slices for the bear’s eyes

-Prepare three raisins and arrange as the bear’s nose

-Add Log Cabin or Mrs. Butterworth’s Syrup to make the bear’s smile

-Put on a plate; serve with Log Cabin or Mrs. Butterworth’s Syrup

For additional recipes and more information about Aunt Jemima® Frozen Breakfast, log onto www.auntjemimafrozen.com. 

About Aunt Jemima Frozen Breakfast:

The Aunt Jemima® brand has been associated with high quality, great tasting breakfast products for over 100 years. Aunt Jemima Frozen Breakfast offers an easy breakfast solution, with a full variety of homemade-tasting items that can be prepared in minutes in the toaster or the microwave.  Aunt Jemima Frozen Breakfast includes light and fluffy pancakes, warm and delicious waffles, hand-dipped and griddle-cooked French toast, complete single-serve breakfast entrées and portable breakfast sandwiches.  For more information on Aunt Jemima Frozen Breakfast, log onto www.auntjemimafrozen.com.

About Pinnacle Foods Group LLC

 

Millions of times a day in over 80% of American households, consumers reach for Pinnacle Foods brands.  We are a leading producer, marketer and distributor of high-quality branded food products, many of whom have been trusted household names for decades.  Headquartered in Mountain Lakes , NJ , our $2.6B business employs more than 4,500 people in 19 sites around North America . We are a leader in the dry and frozen foods segments and our brands hold the #1 or #2 market position in 9 out of 12 major category segments in which they compete. Our dry foods brands consists primarily of Armour® canned meats, Bernstein’s® and Nalley® salad dressings, Comstock® and Wilderness® delicious pie fillings and toppings, Duncan Hines® baking mixes and frostings, Log Cabin® syrups and pancake mixes, Nalley® and Brooks® chili and chili ingredients, Mrs. Butterworth's® syrups and Open Pit® barbecue sauces, snacks from Tim’s Cascade Snacks®, Snyder of Berlin® and Husman®, and Vlasic® pickles, peppers and relish. The frozen foods brands consists primarily of Aunt Jemima® frozen breakfasts, Birds Eye®, Birds Eye Steamfresh®, Birds Eye Voila!®, Celeste® frozen pizza, C&W® (California & Washington) and McKenzie’s®, Freshlike®, Lender's® bagels, Swanson® and Hungry-Man® frozen dinners and entrees, Van de Kamp's® and Mrs. Paul's® frozen seafood, and Birds Eye Fresh®, a premium line of fresh vegetables.
-Courtesy of Aunt Jemima

NaBloPoMo: Vintage Recipe Thursday

French Vanilla Ice Cream

1/2 cup sugar
4 egg yolks
2 cups scalded milk
2 cups whipping cream
1/4 teaspoon salt
2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Ginger Ice Cream 

To French Vanilla Ice Cream: Add 1/2 cup crystallized ginger diced fine.

Peanut Brittle Ice Cream

Use French Vanilla Ice Cream Recipe: Omit the sugar and add 1/2 pound of peanut brittle rolled out into crumbs.

Coffee Burnt-Almond Ice Cream

To French Vanilla Ice Cream: Add 1 cup finely chopped toasted almonds and 2 tablespoons instant coffee.

-Courtesy of Helen Corbitt's Cook-Book, 1957

NaBloPoMo: Tasty Tuesday

For today's NaBloPoMo post I am doing Tasty Tuesday again. Inspired by some delicious tomatillos I saw at the grocery yesterday, here is the recipe for a delicious green tomatillo sauce. The recipe is from one of my all time favorite restaurants in Houston, TX, Mama Ninfa's. Growing up in Houston my family and I ate there all the time. Its the best green sauce of all time! Enjoy with tortilla chips or any Mexican cuisine.
They had a franchise here in Austin but sadly it closed down not too long ago. Austin folks just dont know! ;)
 

Ninfa’s Green Sauce

Ingredients:

3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Method:

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups

NaBloPoMo: Vintage Recipe Thursday

I was searching for ideas for todays NaBloPoMo post and found a good one. I got the idea from Joy of Desserts blog. The idea is to post Vintage Recipes: original vintage family recipes, and out of print recipes from old cookbooks, etc. I have an old cookbook that was my stepfather's mother's, she passed away about 4 years ago and I inherited it. The cookbook is from 1957 and is called Helen Corbitt's Cookbook. I found the following recipe in a section named "And What to Serve on Friday" and it sounds really good!

Strawberry Omelet with Sour Cream

For 1

Ingredients

3 eggs
1 tbsp light cream
1/4 tsp salt
2 tbsp butter
1/4 cup sour cream
1/2 cup frozen or fresh strawberries
Powdered Sugar

Directions

Beat the eggs in a bowl, add the cream and salt. Beat with a fork for 1/2 minute. Heat the butter in a skillet until it sizzles. Pour in the beaten eggs. Stir once or twice with a fork. Lift the edges as the eggs begin to cook and let the liquid part run under. Shake the pan back and forth to keep the omelet free. When cooked but still soft on top, add 1/2 of the sour cream and 1/2 of the berries. Slide the omelet well to the right edge of the platter. Pour remaining sour cream and berries on top, sprinkle lightly with powdered sugar, and run under a hot broiler for 10 seconds.

That sounds so good. Enjoy!

NaBloPoMo: Tasty Tuesday

I did it again! I forgot about NaBloPoMo yesterday. Oh well, I think I'm just going to persevere and try to finish my 30 days of posting. I wanted to do Tasty Tuesday again, where you post a recipe that has something to do with the book your currently reading. But I have fallen behind on my reading so... I think I will post the recipe I used for dinner last night. It was delicious! Here goes...

Our Favorite Chicken Milanese

prep time

15 min

total time

39 min

makes

6 servings

What You Need!

1/3 cup KRAFT Real Mayo Mayonnaise

2 cloves  garlic, minced

25 RITZ Crackers, finely crushed (about 3/4 cup)

1/4 cup  finely chopped fresh parsley

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1/4 cup oil, divided

Make It!

MIX mayo and garlic in pie plate; mix cracker crumbs and parsley in second pie plate.
DIP chicken in mayo mixture, then in crumb mixture, turning to evenly coat both sides of each breast.
HEAT 2 Tbsp. oil in medium nonstick skillet. Cook chicken, in batches, 4 min. or until done and evenly browned, turning after 2 min. and adding the remaining oil as needed.

Kraft Kitchens Tips

Substitute

Substitute pork loin cutlets for the chicken breast halves.

Fish Milanese

Prepare as directed, substituting mild white fish fillets, such as catfish or tilapia, for the chicken breasts. Do not pound fish fillets to flatten and reduce the cooking time to 3 min. on each side or until fish flakes easily with fork.

Serving Suggestion

Serve with a steamed green vegetable, such as broccoli, and glass of fat free milk.

 -Courtesy of www.kraftrecipes.com

I thought this recipe was really flavorful. I didnt use parsley because I had none, and used italian bread crumbs instead of crushed Ritz crackers but it tasted just as good to me. I have been searching for a way to get breading to stick to chicken and I think the method they use here is the key. The mayo gives flavor and makes the breadcrumbs stick, not falling off soggily as you try to cut it. I served it with green beans and a biscuit.

Recipes & Crafts

I know these are about a month too late but I wanted to post them anyway. I love recipes! They'll be on file for next year. Enjoy!

"Even if you can’t catch a leprechaun this March 17, you can still make one (along with many other crafts and treats) to celebrate the greenest holiday of all – St. Patrick’s Day!  Celebrate at home – or in the classroom – with Disney FamilyFun magazine’s mischievous ideas – and you’re sure to ‘strike gold!’"

Recipes

St. Patty’s Day Platter: Use a colorful variety of fruits for a rainbow platter. Marshmallows can act as the cloud at the end of the rainbow, and bananas for the pot of gold! (p. 29)

Clover Cookies: For St. Patrick's Day (March 17), or any day you feel like you need a little extra luck, bake up a batch of these cheerful green shamrock cookies. Give some to your friends and classmates, so they will be lucky, too. http://familyfun.go.com/recipes/clover-cookies-687480/

Taste a Rainbow Cupcakes: Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included. http://familyfun.go.com/recipes/taste-a-rainbow-cupcakes-842128/

Luck of the Irish Cupcakes: It's not far to the gold at the end of this rainbow-topped Emerald Isle cupcake, just the thing for your lads and lasses on St. Patrick's Day.http://familyfun.go.com/recipes/st-patricks-day-recipe-rainbow-cupcake-dessert-recipe-685421/

Shamrock Cupcakes: It doesn't take the luck of the Irish to make these St. Patty's Day treats look so sweet -- just a clever baking technique. http://familyfun.go.com/st-patricks-day/st-patricks-day-crafts-recipes-gallery-848733/#Clover%20Cupcakes;14

St. Patrick’s Pot of Gold: Surprise your favorite little people on March 17th with these wee emerald pots filled with sweet, edible gold. http://familyfun.go.com/st-patricks-day/st-patricks-day-crafts-recipes-gallery-848733/#St.%20Patrick's%20Pot%20of%20Gold;8

Crafts and Games too

Wee Leprechaun: Make-your-own leprechaun! http://familyfun.go.com/crafts/wee-leprechaun-667671/

Make a Festive Bowl-er: Create leprechaun hats by painting and embellishing paper bowls. (p. 34)

St. Patrick’s Day Scavenger Hunt: Follow fun all the way to a faux pot of gold. http://familyfun.go.com/playtime/st-patricks-day-scavenger-hunt-708446/

To Catch A Leprechaun: Three clever traps for taking a stand against St. Patrick's Day mischief: Leprechaun Hat Pit Trap, Rainbow Cage Drop, Tricky Trapdoor http://familyfun.go.com/crafts/to-catch-a-leprechaun-710897/  

Green Stamp: Spread the luck o' the Irish this St. Patrick's Day with a homemade shamrock stamp. Use it to decorate paper place mats, coasters, tablecloths, or anything else your little leprechauns wish to dress in green. http://familyfun.go.com/st-patricks-day/st-patricks-day-crafts-recipes-gallery-848733/#Green%20Stamp;1

-Courtesy of Disney FamilyFun

NaBloPoMo: Tasty Thursday

For NaBloPoMo Day 7 I got the idea from Shredded Cheddar blog. The idea is to post recipes inspired by the current book your reading. I deviated from this and am posting Twilight themed recipes. I'm not reading Twilight at the moment, but thats ok. Below are some dishes that Bella ate in Twilight. She has the mushroom ravioli on her first informal date with Edward in Port Angeles. Bella had the Garden Burger for dinner after her first day of school at Forks High at the local diner with her Dad. Then she has the Spinach Salad for dinner again at the diner with her Dad the evening before the big make out session with Edward in her room.

I'm not sure all these dishes are in the book but they are all in the movie. Enjoy! 

Feel free to post your Tasty Thursday posts in the comment section below. And if you have any meme ideas leave the link in the comments too!

 

Edamame Ravioli with Browned Butter-Mushroom Sauce

Makes: 4 to 6 servings Total Time: 5 hr

Submitted by: KacieJM

Category: Dinner Entrees Sub Category: Pasta Entrees

what you need

• 1 lb. shelled fresh or frozen edamame
• 8 oz. fresh goat cheese, room temperature
• 4 oz. cream cheese, room temperature
• 24 gyoza wrappers (potstickers)
• 1 large egg (beaten to blend (for glaze)
• 3/4 cup (1 1/2 sticks) butter
• 5 oz. fresh shiitake mushrooms, stemmed, thinly sliced
• Shaved parmesan cheese

make it

 

Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours.

Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze.

Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and sauté until soft, about 3 minutes. Season with salt and pepper.

Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce.

Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.

-Courtesy of KacieJM www.kraftrecipes.com

Best Veggie Burgers

prep time

5 min

total time

13 min

makes

4 servings

What You Need!

1 pkg. (10 oz.) frozen BOCA Meatless Original Vegan Burgers

4   kaiser rolls, split, toasted

1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread

4   CLAUSSEN Kosher Dill Burger Slices

Make It!

HEAT grill to medium heat.
GRILL burgers 8 min. or until cooked through (160ºF), turning after 4 min.
SPREAD cut surfaces of rolls with cream cheese spread. Fill with burgers and pickles.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread.

Use Your Microwave

To prepare in just minutes, microwave the burgers following the microwave directions on package.

-Courtesy of www.kraftrecipes.com

 

Spinach and Mushroom Salad

prep time

10 min

total time

10 min

makes

4 servings

What You Need!

4 cups fresh spinach leaves

1 cup  sliced mushrooms

1/4 cup thin red onion slices

1/4 cup  KRAFT Balsamic Vinaigrette Dressing

1/4 cup PLANTERS Walnut Pieces

Make It!

TOSS spinach leaves with mushrooms and onions in large salad bowl; set aside.
MIX dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
POUR over spinach mixture; toss to coat. Serve immediately.

Kraft Kitchens Tips

Make Ahead

Prepare as directed. Cover and refrigerate until ready to serve.

Variation - Warm Bacon & Spinach Salad

Prepare as directed, adding 1/4 cup OSCAR MAYER Bacon Pieces to the dressing mixture before microwaving. 

-Courtesy of www.kraftrecipes.com

Worried Your Kids are going to be Inactive over Break?

Worried Your Kids are going to be Inactive over Break?

Wellspring Camps, the leading weight loss organization for young adults and families across the U.S. , knows how common it is for kids to run back to their televisions and junk food during their spring and summer vacation time from school.  But these unhealthy and inactive habits can cause health problems among kids, so how can you help prevent them from becoming couch potatoes during their breaks?

Wellspring has developed some helpful, fun tips to help keep your kids staying active, and eating right while they are home for break! 

• Plan a fun activity: With the beautiful warm weather, the spring and summer seasons are the perfect time to engage in outdoor activities.  Whether it’s participating in a game of soccer, or going for an exciting hike in your local park, these activities will keep your kids from lounging around the house.

• Keep junk food out of the house:  It is always important to limit your children’s junk food intake, but while they are home from school, their access to it becomes greater.  Try to resist purchasing any unhealthy snacks that may sit in your cabinets during their time off.  By not purchasing these items, your kids will have limited access to junk food!

• Prepare a healthy snack or meal: Everyone knows it’s hard to feed children a healthy meal they will actually enjoy, but Wellspring has developed a plethora of delicious, healthy meals that every kid will enjoy!  Teriyaki chicken kabobs, chicken nuggets, and even French toast, can all be enjoyed with their improved recipes!  (Recipes below)  Visit http://www.wellspringcamps.com/delicious-lowfat-recipes.html for more recipes!

A healthy kid is a happy kid, and by following these simple tips, you can help keep your kids active and healthy during their spring and summer breaks!  For more information on staying healthy, or on Wellspring Camps, please visit www.Wellspringcamps.com.  

French Toast

Ingredients:

4 pieces of whole grain bread
4 Tbs. egg whites
2 tsp. skim milk
Dash of vanilla
Dash of nutmeg

Mix wet ingredients in a shallow bowl.  Lightly spray skillet and heat on stovetop at medium heat.  When skillet is ready, lay bread slices in bowl one at a time so that each side is coated with mixture and place on skillet.  Turn bread over after a few minutes (as soon as toast is browned) and heat second side until it is browned.  Serve with maple syrup and fat free vanilla yogurt.

Only 7 cal and 0g fat per slice, (add calories and fat for the bread you choose to use.)  

Teriyaki Chicken Kabobs

Ingredients:½ cup Teriyaki Marinade
1 lb Chicken, boneless, skinless
1 each Green Bell Pepper
1 each Red Bell Pepper
8 each Mushrooms
1 each Red Onion
8 each Cherry Tomatoes

Method:

1.        Soak 8 inch skewers in water

2.        Pour marinade into large bowl

3.        Cut chicken breasts into one ounce portions

4.        Cut bell peppers and onions into one square in pieces

5.        Place chicken and vegetables in the marinade. Marinate for 45 minutes

6.        Build kabobs by stringing chicken and vegetables onto the skewer

7.        Each skewer should contain 4 pieces of chicken

8.        Heat oven to 350 degrees

9.        Place kabobs on a cooking sheet, spray with PAM

10.     Bake for 20 minutes or until chicken is done

Yield: 4 kabobs, 1 each

Nutritional Information:

236 Kcalories
33 grams Protein
4.3 grams Fat

Chicken Nuggets

Ingredients

12 ounces Chicken Breast, Boneless, Skinless
1 cup Cornflakes
1 tsp Paprika
½ tsp Italian herb seasoning
¼ tsp Garlic powder
¼ tsp Onion powder
½ tsp Salt

Method:

1.       Cut chicken breasts into bite-sized pieces

2.      Place cornflakes in plastic bag and crush by using a rolling pin

3.      Add remaining ingredients to crushed cornflakes. Close bag and shake until blended

4.      Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly

5.      Lightly spray a cooking sheet

6.      Heat oven to 400 degrees

7.      Place chicken pieces on cooking sheet so they are not touching

8.      Bake until golden brown, about 12-14 minutes

Yield: 4 servings (3.25 ounces)

Nutritional Information:

168 Kcalories
27 grams Protein
3.13 grams Fat

-Courtesy of Wellspring 

Spread Easter Cheer With Creative, Decadent Treats

This spring, say goodbye to frost and hello to frosting with delicious treats. Your whole family can help make and enjoy these versatile recipes that are perfect for Easter breakfasts, brunches or desserts. 

HOP INTO THE KITCHEN THIS SPRING AND SPREAD EASTER CHEER WITH CREATIVE, DECADENT TREATS

AS MUCH FUN AS DECORATING EGGS, BUT A LOT MORE DELICIOUS

This spring, say goodbye to frost and hello to frosting with delicious desserts. Transform your traditional Easter celebration into an even sweeter experience with creative treats the whole family will enjoy baking and indulging in together. Duncan Hines® helps you create delicious family moments with decadent recipes even the tiniest pair of hands in your family can help make. Baking at home with family creates unforgettable moments and fills the holidays with that priceless feeling of togetherness.

These versatile recipes are perfect for your Easter breakfasts, brunches, or desserts and enable you to entertain on a shoestring. Store-bought sweets can be expensive, and economic times call for easy and budget-friendly ideas. Below are some particularly indulgent recipes that are sure to bring Easter cheer to the table.

For more recipes, log onto www.duncanhines.com.  

“HELLO  CUPCAKE!™” EASTER EGGS
 
Created by the authors of the popular cupcake decorating book Hello Cupcake!™. This is a fun Easter project to make with the kids or with your baking friends. All it takes are easy-to-find ingredients, fun food dye colors and delicious frosting. Easter Egg Cupcakes aren't hard to make -- but they’re sure to impress as gifts, or to decorate your holiday table. 

Ingredients:
 
•    12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
•    12 honey graham crackers
•    2 cans (16 ounces) Creamy Homestyle Classic Vanilla Frosting
•    Green, yellow, orange, blue, purple, and pink food coloring
•    2 tablespoons each mini and regular white, pink, green, and blue decorations

Baking Instructions:
 
1.    Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
2.    Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
3.    Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
4.    Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
5.    While the frosting is still wet add candy decors to create decorative patterns.

CARROT CAKE CHEESECAKE

A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.

Ingredients:
 
Carrot Cake:
 
•    1 box Duncan Hines Decadent Carrot Cake
•    1 cup hot tap water (for soaking carrots and raisins)
•    2 eggs
•    1/4 cup vegetable oil
•    8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
•    1/2 cup coconut (optional)
•    1/2 cup chopped walnuts

Cheese Cake Filling:
 
•    2 (8oz) packages cream cheese
•    3/4 cup sugar
•    2 1/2 teaspoons of vanilla extract
•    3 eggs
Pineapple Cream Cheese Frosting:
•    2 oz cream cheese (softened)
•    1 tablespoon butter (softened)
•    2 cups powdered sugar
•    1 1/2 teaspoons vanilla extract
•    2 T pineapple juice
 
Baking Instructions:
 
Carrot Cake:
 
1.    Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
2.    In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake:
3.    In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
4.    Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
5.    Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
6.    Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
7.    Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

CAPTIVATING CATERPILLAR CUPCAKES

For some togetherness, get the kids to help create the candy creatures that sit atop these yummy Captivating Caterpillar Cupcakes, made with Duncan Hines Classic White Cake Mix.
 
Ingredients:
 
•    1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
•    3 large egg whites
•    1 1/3 cups water
•    2 tbsp vegetable oil
•    1/2 cup star decors
•    1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
•    green food coloring
•    10 to 12 chocolate wafer cookies, crushed
•    1/2 cup candy-coated chocolate pieces
•    1/3 cup assorted jelly beans
•    assorted nonpareil decors

Baking Instructions:
 
1.    Preheat oven to 350 ºF. Grease muffin pans or line with paper baking cups.
2.    Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fold in 1/3 cup star decors. Fill muffin cups about 2/3 full.
3.    Bake at 350 ºF. 18 to 23 minutes or until toothpick inserted into center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely.
4.    Tint vanilla frosting with green food coloring. Frost one cupcake. Sprinkle 1/2 teaspoon chocolate cookie crumbs on frosting. Arrange 4 candy-coated chocolate pieces to form caterpillar body. Place jelly bean at one end to form head. Attach remaining star and nonpareil decors with dots of frosting to form eyes. Repeat with remaining cupcakes.

COCONUT CREAM CAKE

Hints of sweet, flakey coconut in both the Duncan Hines Classic White Cake and the Creamy Home-Style Classic Vanilla Frosting give this Coconut Cream Cake recipe a tropical flair.
 
Ingredients:
 
Cake:
 
•    1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
•    1 (3.4 oz) pkg coconut cream instant pudding and pie filling
•    4 large eggs
•    1 cup water
•    1/3 cup vegetable oil
•    1/3 cup flaked coconut

Frosting:
 
•    1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
•    1 1/3 cups flaked coconut

Baking Instructions:
 
1.    Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2.    For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans.
3.    Bake at 350°F for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
4.    Fill and frost cake. Sprinkle with remaining coconut. Refrigerate until ready to serve.

CRUMBLE TOP CARROT CAKE MUFFINS
 
Crumble Top Carrot Raisin Muffins feature delicious Duncan Hines Moist Deluxe Decadent Carrot Cake and raisin flavors combined with a sophisticated -- but easy -- crumble top.

Ingredients:
 
Muffin Batter:
 
•    1 box of Duncan Hines Moist Deluxe Decadent Carrot Cake
•    2 Tablespoons of flour
•    1 teaspoon of baking powder
•    2 eggs
•    1 cup water (add the carrot/raisin pouch and allow to stand for 5 mins)
•    1/4 cup vegetable oil
•    1/2 cup drained crushed pineapple (see below for other options)

Crumble Top:
 
•    1/2 c flour
•    1/4 c brown sugar
•    3 T butter (softened)
•    1/2 c chopped pecans (optional)

Baking Instructions:

1.    Preheat Oven to 350 º F (180ºc)
2.    One 12 cup and one 6 cup muffin tin, greased or paper lined
For Muffin:
3.    Add carrot/ raisin pouch to the 1 cup of water and allow to stand for minimum of 5 minutes. In a mixing bowl, add the cake mix, flour, baking powder, eggs, oil, drained pineapple and the carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into greased or paper lined muffin tins 2/3rds full. Make crumble topping following directions below and sprinkle on top of each muffin. Bake muffins for 20-22 minutes or until tops springs back when lightly touched. Cool for 15 minutes in pans on wire rack, then remove from pan and cool completely on rack.
For crumble top:
4.    In a bowl, combine flour, brown sugar, butter and pecans (if desired) mixing until crumbly. Use as indicated above.

Variation:
 
5.    For a different flavor replace pineapple with white chocolate chips or semi-sweet chocolate chips.

For more information on Duncan Hines or additional recipes, log onto www.duncanhines.com.

-Courtesy of Duncan Hines