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Chicken Salad with Apples
Recipe makes about 4 servings of 1 cup each Ingredients: • 2 cooked chicken breasts (about 12 ounces), cut up into 1 inch cubes • 1/2 low-fat or fat-free mayonnaise • 1 medium or large Granny... More
Recipe makes about 4 servings of 1 cup each Ingredients: • 2 cooked chicken breasts (about 12 ounces), cut up into 1 inch cubes • 1/2 low-fat or fat-free mayonnaise • 1 medium or large Granny... More
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Recipe Exchange
Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Shamrock Cupcakes
Posted on Mon, March 3rd, 2008
Everyone's Irish on St. Patrick's Day, so get the family together to make a batch of these great-looking festive cupcakes.
RECIPE INGREDIENTS:
Cooled cupcakes (baked from your favorite recipe)
White icing
Green gum drops or spearmint leaves
Heart-shaped cookie cutter
Rolling pin
1. Frost a cooled cupcake (baked from your favorite recipe) with white icing.
2. For the shamrock, flatten 3 green gumdrops or spearmint leaves with a rolling pin (sprinkle on a little sugar, if necessary, to keep the candies from sticking).
3. Use a small heart-shaped cookie cutter (ours was 1 1/2 inches across) to cut a heart from each flattened leaf.
4. Place the points of 3 hearts together on top of the cupcake to form a shamrock.
5. Cut a stem from the excess of one of the flattened candies and set it in place below the 3 hearts.
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Posted on Mon, March 3rd, 2008
Everyone's Irish on St. Patrick's Day, so get the family together to make a batch of these great-looking festive cupcakes.
RECIPE INGREDIENTS:
Cooled cupcakes (baked from your favorite recipe)
White icing
Green gum drops or spearmint leaves
Heart-shaped cookie cutter
Rolling pin
1. Frost a cooled cupcake (baked from your favorite recipe) with white icing.
2. For the shamrock, flatten 3 green gumdrops or spearmint leaves with a rolling pin (sprinkle on a little sugar, if necessary, to keep the candies from sticking).
3. Use a small heart-shaped cookie cutter (ours was 1 1/2 inches across) to cut a heart from each flattened leaf.
4. Place the points of 3 hearts together on top of the cupcake to form a shamrock.
5. Cut a stem from the excess of one of the flattened candies and set it in place below the 3 hearts.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.