cupcakes.today.com

 Trick someone into eating a grilled cheese sandwich, then when they bite into it and find out it’s actually cake you can have a good laugh.
Ingredients
2 slices poundcake (store bought is great)
1 cup white frosting (canned is fine)
yellow food coloring
red food coloring

Directions

Cut the pound cake into bread-like slices. Toast them in a toaster oven or carefully in the toaster,just until they turn golden brown. Cool for a few minutes. Stack two slices for each sandwich and cut the stack in half diagonally (slicing the sandwich before you fill it makes for fewer crumbs). Tint the frosting by stirring in a few drops of yellow and red food coloring (more yellow than red) to get a shade of orange that resembles American cheese. Carefully spread frosting between the slices of each half sandwich. If you mound the frosting on one slice, then top it with the other and gently press down, the frosting will ooze out a bit and look all the more like melted cheese.

By: LAURIE

Ingredients
1/4 cup butter
4 cups mini marshmallows
6 cups crisped crispy rice cereal
20-25 gummy worms
1-2 box fruit roll ups

Directions

Grease a 12×17″ baking sheet. Melt butter in a 2 quart saucepan over medium heat. Add marshmallows and stir until smooth. Remove mixture from heat and stir in rice cereal until it is evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly. Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms. Then stop and cut the log away from the rest of the mixture. Slice each log into 1 inch thick”sushi” rolls and wrap them individually with a strip of fruit roll-ups.

By: dayla

For only $10.46 you can get the book today and learn more about bentos. Renowned author, Naomi Kijima demonstrated how to make these appetizing meals in a few easy steps. With more than 40 main-dish recipes and step-by-step color illustrations, Bento Boxes is sure to be a welcome addition to the repertoire of anyone looking for new lunch ideas.

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 teaspoon vanilla
red food coloring
green food coloring
3 teaspoons flaked coconut
yellow decorator’s frosting

Directions
Sprinkle the relish around the hotdogs in the buns.Cream butter and sugar together. Beat in flour and vanilla. Remove 1 cup dough. Add red food coloring and knead until well mixed. Cover and chill remaining dough for 1 hour. For hot dogs, divide red dough into 16 portions. Shape into 2 1/2 inch hotdog shapes, rounding ends. Set aside. Divide plain dough into 16 portions. Shape into 3″ bun shapes. Make a very deep length-wise groove in the center of each. Smooth edges to form buns. Place 3 inches apart on an ungreased baking sheet. Place hotdogs in buns. Bake at 350 degrees for 12 to 15 minutes or until edges are browned. Cool. Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag. Shake well to color the coconut. For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.
By: Karen From Colorado

Ingredients

circus peanuts
1 square caramel candy
yellow decorator’s icing
red decorator’s icing
cut-up green gumdrops (optional)
1 baked cupcake
2 tablespoons white icing
1 teaspoon small mixed color nonpareils

Directions

For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it’s hard, first soften it in your hand or in a microwave for a few seconds. Caution: the caramel can get hot!
Place the “hot dog” in the bun and squirt on a squiggly line of yellow and/or red icing.
Garnish with green gumdrop “relish,” if you wish.
Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.

by: Cooks4_6