Eat and Enjoy

Kay so I admit that maybe these might be a little childish but still.........

FROG CUPCAKES:

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 24 cupcakes

 

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) can prepared vanilla frosting
• 6 drops green food coloring, or as needed
• 1/4 cup green decorator sugar
• 12 large marshmallows
• 48 semisweet chocolate chips
• 1 drop red food coloring

Directions

1. Bake cupcakes according to the directions on the package. Allow them to cool completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

Nutritional Information 

Amount Per Serving  Calories: 342 | Total Fat: 15g | Cholesterol: 0mg

FRENCH CREPES:

So since I am in France I though I should throw in a French Recipe!

Prep Time:
5 Min

Cook Time:
30 Min

Ready In:
35 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 12 servings

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutritional Information 

Amount Per Serving  Calories: 94 | Total Fat: 4.1g | Cholesterol: 61mg

BROWNIES IN A BOWL:

Ingredients

• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Nutritional Information

Amount Per Serving  Calories: 398 | Total Fat: 24.1g | Cholesterol: 83mg

 

 

TO DIE FOR BLUEBERRY MUFFINS

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutritional Information

Amount Per Serving  Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg

FROM WWW.ALLRECIPES.COM