April Fools Fish Sticks

Recipe found HERE

Ingredients

• Cornflakes
• Sugar wafer cookies
• Peanut butter

• Green taffy candy (we used green apple AirHeads)
• Seedless strawberry jam

Instructions

1. For the fish sticks, place a couple of handfuls of cornflakes in a ziplock bag and crush them with a rolling pin. Cover 2 sugar wafer cookies with peanut butter, then toss them in the cornflake crumbs to coat.
2. For the peas, tear off and roll small pieces of the taffy candy into balls. If the taffy is too stiff to work with, microwave it for about 6 seconds.
3. For the ketchup, use a fork to stir a few teaspoons of the jam until it's smooth.

Fruitsicles

Again, no recipe, but great idea!  Stick fruit in the Popsicle containers and fill in with slightly concentrated juice.  Yum!

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries
from HERE
Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Watermelon Pops

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

  Ice cubes

1 cup cold water, divided

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

1/2 pkg.  (4 oz.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups thawed COOL WHIP Whipped Topping

make it

1 MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min. 2   MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup. 3 BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups. 4 POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving. Recipe found HERE

Chicken Not Pie (April Fools Food)

Recipe Found HERE

If your kids are fans of April Fools' Day, they'll love digging into this surprise dessert version of a traditional comfort food. Our convincing potpie is easy to make and has a flaky pastry top crust, just like the classic dish. But while the real deal is filled with chicken and vegetables in savory sauce, ours features candy and fruit look-alikes in sweet, creamy pudding. It's the perfect unexpected treat for this most mischievous of holidays.

Ingredients

• 1 (4 1/2-inch) aluminum foil potpie tin
• 1 refrigerated piecrust (most 15-ounce packages contain 2 crusts, enough for 6 of our pies)
• Aluminum foil
• 1 egg (makes enough for 6 pies)
• 2 tablespoons water

• 1 (3.4-ounce) box instant vanilla or white-chocolate pudding (1 box makes enough for 3 pies)
• 1 yellow and 2 orange Starburst candies
• 1 green Chewy Jolly Rancher candy or green Tootsie Roll candy (we found the green Starburst candies to be too pale)
• 1 banana (makes enough for 6 pies)
• 1 to 2 dried apple rings or a 4-ounce bar of white chocolate (1 bar is enough for 6 pies)

Instructions

1. Bake the crust:
   Heat the oven to 450°. Unroll or unfold a piecrust on your work surface. Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin. (If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third.) Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in the potpie tin. Cover it with a layer of foil to create a smooth mound, then lay the circle of dough on top. (A)
2.  Now press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust. (B)
3. Beat the egg with the water, then brush the mixture over the dough.
4. Set the pie tin on a baking sheet and bake the crust for about 10 minutes. Let it cool completely.
5. Make the filling:
   Prepare the pudding according to the package directions and refrigerate until serving time.
6. Create the faux chicken and vegetables:
   To make the Starburst or Tootsie Roll candies easier to work with, place them unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds. (The Jolly Rancher candies will soften from the warmth of your hands.) Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
7.  Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces. With your fingers, form each piece into a kernel by flattening one end and pinching the other.
8.  Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces. If you're using white chocolate, chop or break it into roughly 1/2-inch-wide pieces.
9.  Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
10. Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
11. Cubed carrots: Cut each orange candy into 4 squares.
12. Assemble the pie:
    Just before serving time, spoon about 2/3 cup of the pudding into the pie tin.
13. Add the candies and the fruit to the pudding, then set the piecrust on top.
    
    

Cookie Dough Ice Cream Pizza

 

Now, I don't have an exact recipe for this because I couldn't get to the website I "found" it on.   However, I imagine your favorite cookie dough baked on a pizza pan, spread with softened ice cream and topped with cookie dough and frozen hard, would turn out a little but like this!

REESE’S PEANUT BUTTER BARS

Reese’s Peanut Butter Bars(from Let’s Dish)

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Frozen Strawberry Crumble

Recipe found HERE

FROZEN STRAWBERRY CRUMBLE

Ingredients

• 1 cup flour
• 1/4 cup brown sugar
• 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted)
• 1/2 cup melted butter
• 2 egg whites
• 1/2 cup granulated sugar
• 10 fluid ounces whipping cream
• 2 tablespoons fresh lemon juice
• 2 cups sliced fresh strawberries, crushed/smashed

Instructions

1. Preheat oven to 325° F.
2. Combine flour, brown sugar, almonds and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
3. Once cooled, evenly press 2/3 of the mixture in the 8×8″ deep dish to create crust.
4. Beat egg whites and granulated sugar until stiff.
5. Beat whipping cream until soft peaks form.
6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
7. Sprinkle remaining crust/crumb mixture on top.
8. Freeze for 3-6 hours.
9. Cut in squares to serve. Garnish with additional strawberries if desired.

Brownie 'N Berries Dessert Pizza

 

1

box Betty Crocker® Gluten Free brownie mix

Butter and eggs called for on brownie mix box

1

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

2

cups sliced fresh strawberries

1

cup fresh blueberries

1

cup fresh raspberries

1/2

cup apple jelly

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3. Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Recipe found HERE

Caramel Apple Nachos

Ingredients (serves 7)

• 4 large Granny Smith apples, sliced
• 35 large marshmallows
• 1/4 cup butter
• 35 caramels
• 1 Tbsp evaporated milk (or half and half)
• 1/4 cup peanuts
• 1/4 cup mini semi-sweet morsels
• 2 Tbsp chocolate syrup

Instructions

Slice apples and arrange on platter.

In saucepan, melt marshmallows and butter until creamy. Set aside.

In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside.

Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!

Snickerdoodle Muffins Snickerdoodle Muffins

Snickerdoodle Muffins
recipe found HERE

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.

Dump Cake

1 box of cake mix, yellow or white

21 oz. can of peach pie filling

19 oz. can of sliced peaches

1/2 to 1 cup of chopped pecans

2/3 cup of butter

In a greased 9x13 inch pan, pour the peaches and all the juice.

I used my kitchen scissors to cut the peaches up to more of a bite size.

Then spread the pie filling over the top of the canned peaches.

Spread out the dry cake mix over the two kinds of peaches.

Sprinkle the pecans over the top.

Now spread out the butter over the top, either in slices or little pieces. Now you are ready to bake for about 50 minutes at 350 degrees.

Try using Cherry pie filling with a can of pineapple, or even apple pie filling!