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      Easter Bunny Butt Cake

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      By Culinary.netThis Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. [embedded content]Easter Bunny Butt CakeServings: 10-12            Nonstick cooking spray2          eggs, plus 4 egg whites, at room temperature3/4       cup cream of coconut1/2       cup crushed pineapple, drained2          teaspoons coconut extract1          teaspoon vanilla extract2 1/4    cups flour1          cup sugar2          teaspoons baking powder1/2       teaspoon salt12        tablespoons unsalted butter, at room temperatureButtercream Frosting: 3          cups powdered sugar2          sticks unsalted butter, softened3          tablespoons milk1          teaspoon vanilla extract1/2       teaspoon coconut extract4          thin pretzel sticks1          bag (10 ounces) sweetened shredded coconut8          drops green food coloring2          large round chocolate candy melts6          chocolate chipsmini candy-coated chocolate eggs, for garnishHeat oven to 325 F. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakesand anchor to bottom rim of bowl cake to create bunny feet. Frost feet.Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs. Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.Find more creative and scrumptious holiday recipes at Culinary.net More

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      A Sweet St. Patrick’s Day

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      Culinary.net | ContributorEven if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.Find more festive recipes at Culinary.net.[embedded content]Luck o’ the Irish Mint PieMakes: 2 pies (9 inches each)3 3/4    cups heavy whipped cream, divided8          ounces cream cheese, softened1 1/4    cups, plus 2 tablespoons, powdered sugar, divided5          drops green food coloring1 1/4    teaspoons vanilla extract, divided1/4       teaspoon mint extract1          bag mint chocolate candies, chopped, divided2          chocolate cookie crusts (9 inches each)1          bag mint chocolate candiesTo make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.Refrigerate until firm, 5-6 hours. More

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      St. Patrick’s Day Sandwiches

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      By Culinary.net | ContributorFreshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family. Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite. Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time. The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets. For more festive recipes and ideas at Culinary.net.[embedded content]St. Patrick’s Day SandwichesYield: 8 sandwiches8          ounces plain cream cheese spread, softened1          cup finely shredded mozzarella cheesesalt4          English muffins24        slices cucumber8          thin slices green pepperfresh cilantro leaveslemon juicelemon slices, for garnish (optional)In bowl, mix cream cheese spread, mozzarella cheese and salt well.Split English muffins in half. Cut each muffin half into shamrock shape.Spread cheese mixture over each muffin half.Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich. Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.  More

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      Orange Shrimp Quinoa Bowl Recipe

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      Enjoy Better-for-You Foods Focused on FlavorBy Family Features | Contributor From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.Eat Smart with SeafoodNo matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it’s a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.Find more wholesome, health-forward recipes at Culinary.net.Orange Shrimp Quinoa BowlsServings: 21          cup quinoa1          cup orange juice1          tablespoon hot sauce1          tablespoon honey1          tablespoon soy sauce4          tablespoons vegetable oil1          tablespoon lime juice1          tablespoon white miso1 1/2    pounds shrimp, peeled, deveined and tails removed1/4       cup butter1/4       teaspoon salt1/8       teaspoon pepper1          cup mushrooms, sliced1          red bell pepper, diced1          cucumber, sliced into half moons5          green onions, sliced1          avocado, sliced1          teaspoon sesame seeds2          tablespoons cilantro, choppedCook quinoa according to package instructions. Set aside.In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.Add shrimp to remaining mixture and marinate 15 minutes.Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.Drizzle with reserved dressing.Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net for more recipe inspiration. More

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      Easy-to-Make Red Velvet Cake

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      By Culinary.net | Contributor On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two. It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you. Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt. Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked. Find more recipes and dessert ideas for every celebration at Culinary.net.[embedded content]Red Velvet Mug CakeServings: 16          tablespoons flour2          tablespoons sugar1          teaspoon cocoa powder1/4       teaspoon baking powder1/8       teaspoon salt1/3       cup milk2          tablespoons butter, melted2          teaspoons vanilla extract30        drops red food coloring3          tablespoons powdered sugar1          tablespoon cream cheese, softenedIn 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.In small bowl, mix powdered sugar and cream cheese until smooth.Drop cream cheese mixture into cake batter. Press into batter until covered.Microwave up to 3 minutes until cake is done. More

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      Cocoa-Kissed Red Velvet Pancakes

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      By Family Features | ContributorIf the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.Cocoa-Kissed Red Velvet PancakesRecipe courtesy of NestléServings: 10 pancakes1          cup all-purpose flour1/4       cup granulated sugar3          tablespoons Nestlé Toll House Baking Cocoa1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1          large egg1          cup reduced-fat buttermilk or low-fat milk2          tablespoons unsalted butter, melted1 1/2    teaspoons vanilla extract1          teaspoon red food coloringheart-shaped pancake cutters or cookie cutters (optional)butter, for garnish (optional)powdered sugar, for garnish (optional)maple syrup, for garnish (optional)fresh berries, for garnish (optional)In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping. More

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      Healthy 7-Layer Taco DipBring Fans Together with a Big Game Dip

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      By MilkMeansMore.org | Contributor Gathering for the big game is a source of annual excitement for fans across the country, but the moment is as much about connecting with family and friends as it is the action on the field. The superstar of the celebrations is often the food, from snacks and appetizers to full-blown meals and tasty sweets.For a better-for-you way to grub out at gametime, this Healthy 7-Layer Taco Dip from Milk Means More features essential nutrients provided by yogurt so you can enjoy a football favorite that nourishes both the body and soul.Find more game day recipes at MilkMeansMore.org.Healthy 7-Layer Taco DipRecipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means MorePrep time: 15 minutesServings: 121          can (15 ounces) fat-free, refried beans1          cup salsa2          cups plain Greek yogurt1          tablespoon cumin1          tablespoon smoked paprika1          teaspoon salt, divided1/4       teaspoon cayenne (optional)2          avocados1/2       cup cilantro, minced, divided1          teaspoon garlic powder1          lime, juice only1/2       cup scallions, minced2          Roma tomatoes, seeded and diced1/4       cup black olives, sliced            tortilla chipsIn small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter. In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips. More

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      Prioritize Heart Health with a Balanced Eating Plan

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      By Family Features | ContributorNo matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.Greek-Style Flank Steak with Tangy Yogurt SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 25 minutesCook time: 25 minutesServings: 4Marinade:1/4       cup lemon juice1          tablespoon olive oil2          teaspoons fresh oregano, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1          beef flank steak (12 ounces)Yogurt Sauce:1          cup cucumber, peeled, seeded and chopped1          cup nonfat plain yogurt2          tablespoons lemon juice1          tablespoon fresh dill, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1/2       teaspoon saltTo make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.Preheat broiler to high with rack 3 inches from heat source.Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.Slice thinly across grain into 12 slices.Serve three slices with 1/2 cup yogurt sauce.Tip:Serve in sandwich with pita bread, lettuce and tomato.Teriyaki-Glazed Salmon with Stir-Fried VegetablesRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 20 minutesCook time: 15 minutesServings: 4Salmon:2          tablespoons light teriyaki sauce1/4       cup mirin or sweet rice wine2          tablespoons rice vinegar2          tablespoons scallions, rinsed and minced1 1/2    tablespoons ginger, minced12        ounces salmon fillets, cut into four portions (3 ounces each)Vegetables:1          bag (12 ounces) frozen vegetables stir-fry1/2       tablespoon peanut oil or vegetable oil1/2       tablespoon garlic, minced (about 1 clove)1          tablespoon ginger, minced1          tablespoon scallions, rinsed and minced1          tablespoon light soy saucePreheat oven to 350 F.To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.Remove salmon from marinade.Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.Add vegetables and continue stir-frying 2–3 minutes, or until heated through. Add soy sauce.Serve one piece of salmon with 1 cup vegetables.Baked Pork Chops with Apple Cranberry SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 10 minutesCook time: 30 minutesServings: 4Pork Chops:4          boneless pork chops (about 3 ounces each)1/4       teaspoon ground black pepper1          medium orange, rinsed and zested1/2       tablespoon olive oilSauce:1/4       cup low-sodium chicken broth1          medium apple, peeled and grated (about 1 cup)1/2       cinnamon stick1          bay leaf1/2       cup dried cranberries1/2       cup 100% orange juicePreheat oven to 350 F.To prepare pork chops: Season pork chops with pepper and orange zest.In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.Peel orange and cut into eight sections.Serve one pork chop with 1/4 cup sauce and two orange segments.Photos courtesy of Getty Images More