Easter Bunny Cake

This recipe will make two Bunny Cakes. We have made these cakes in our house as long as I can remember, my mom made then when we were kids, and then we took over the tradtion years ago. It is a fun project and the cake tastes great too!

1 white cake mix
White Mountain Frosting Recipe (or your favorite white frosting recipe)
Coconut
Green Food Coloring
Jelly Beans
Paper for the ears

Prepare the cake mix per directions and pour the batter into 2 round cake pans. When done remove and cool the cake.

Once the cake is cooled, cut each round in half and stand the cut edge up on a cake plate. Cut out a 'v' sahpe just above where the face would be for the ears. Take one of the little pieces you just cut out for the tail, and eat the other one.

Make the frosting, we have always used a White Mountatin frosting which is very fluffy and tastes like marshmallows, it is also very sticky which works great with the coconut.

Once the frsoting is ready, put some between the two pieces and sandwich them together. Frost the outside generously.

Cover the cake with white coconut. Color some of the coconut green with food color and scatter around the bunny for the grass.

Decorate the face and grass with jelly beans.

Cut out the ears with pink construction paper.

Repeat for second bunny.

Roasted Vegetable Grilled Cheese

This grilled cheese sandwhich is made by taking some leftover roasted vegetables and adding them to the grilled cheese. 

I am using the leftover roasted cauliflower, red pepper, garlic and green onion from this mornings  roasted vegetable omelet. When I am roasting vegetables, if I have some leftover, I just put them in a food storage container and put them in the fridge. Then when trying to come up with the next meal, just look to the fridge, there is always something that can be used again.

Heat a pan on the stove, butter one side of each piece of bread and put both slices of bread butter side down in the pan.  Put a slice of cheese on each piece of bread, whatever kind of cheese you have is fine.

Then spoon the leftover roasted vegetables on each peice of bread and top with more cheese. We had leftover shredded motzarella and parmisian which worked really nicely with the vegetables.

Put a cover on and cook over low to medium hear so the cheese can melt and warm the veggies.

When done, put both sides of the sandwich together.  Goes well with ketchup, need to add a touch of spice though and make a spicy ketchup next time.

Roasted Vegetable Omelet

This omelet is made in the same pan that was used to roast the vegetables, you could make it in the traditional way so it looked more like an omelet.

1 Red Bell Pepper
1/2 head Cauliflower
3 Green Onions
2 cloves Garlic
1/2 cup grated Parmisian Cheese
6 Eggs
Parsley
Salt and Pepper

Heat the oven to 400 degrees. Chop up the cauliflower and red pepper into big chunks and put on small 9 x 13 baking pan. Add Garlic and green onions to pan. Drizzle vegetables with olive oil and salt and pepper.
Bake in oven for about 30 minutes, stirring every 10 minutes to prevent burning.  When done, remove from oven and place vegetables on cutting board to cool, then chop up vegetables and garlic a bit more, and mix together.

Reduce oven to 350.

Mix together eggs, little bit of water, salt and pepper in a bowl. Pour Egg mixture into the same pan you roasted the vegetables in. Sprinkle with cheese, and put back into the oven. Cook until set about 15 to 20 minutes, or until firm.  Remove from oven and sprinke with parsley for color.

We cut ours into six square pieces and put it on a toasted onion bagel with cream cheese, and made a sandwich out of it. Oh so good, the cream cheese just takes it to another level.

Pistachio Salad

One of the easiest and best salads out there, and it's green!

Mix together:

1 small box instant pistachio dry pudding mix
1 can crushed pineapple
1 container cool whip, thawed
1/2 bag mini marshmallows

Makes a nice salad to take for a pot luck too!