Simple Strawberry Banana Sheet Cake

      I have a confession to make. It's about my family (hangs head in shame). What is it you ask?  I know you want to know 'cause don't we all like a good confession every now and again?  Okay I'll quit stalling......we have a dessert problem......as in "we want dessert with every meal". Yep, if we could justify it, we'd all throw caution to the wind and have something luscious every night. Oh, and let's not forget a little something after lunch too.  Maybe it's just me, but I think for anyone who really likes to cook, doesn't it just look so nice and seem so right to put a delicious dessert in your daily menu plans? 

     Reason prevails most of the time in our family, thankfully, and we suck it up and have only the occasional dessert after dinner.  I think most families are doing the same thing. Still, that doesn't mean you don't WANT something more often, does it?  Obviously finding lighter versions of the originals (when you can find a really good one) is part of the answer. Smaller portions are always an option too. Hubby and son don't seem to like this option very much. Obviously there's no easy answer. I'd like to tell you I found the answer but I haven't.

     I have, though, found at least one little idea that seems to be working for my family. I've started making sheet cakes. It seems there are several definitions of what a sheet cake actually is, but here's my take on it. I took a standard cake recipe from a favorite old cookbook and adapted it (actually that means I experimented with it) using bananas and strawberries that I had on hand. The difference was that I decided to bake it in a very large cookie sheet....and when I say large I mean large (12x18). It turned out great and the best part was that I actually got 24 pieces from it. We had 3 slices for dessert that night, I saved another 3 in the fridge for later in the week, and I froze (unfrosted)  the rest in 2 packages of 6 each for another time. This kept the cake safely tucked away in the freezer instead of on the counter in the glass cake keeper. Out of sight, out of mind.  

     Obviously the slices are thinner, but very generous. No complaining at all from the guys about little pieces. I topped it with the Strawberry Cream Cheese frosting right before I served it. It turned out to be an incredibly moist cake.....good warm from the oven, reheated, or straight from the fridge. I've since made several versions, including an absolutely delicious orange version along with a chocolate one. Those recipes will be coming up real soon so be watching for them!

Strawberry Banana Sheet Cake

Ingredients:

2 cups flour

2 cups sugar

2 tsps baking powder

1/4 tsp salt

3 eggs

1 Tbsp mayonnaise

Mashed strawberries/bananas to equal 2 cups

4 oz orange juice

1 tsp vanilla

Preheat oven to 350 degrees. Prepare a 12x18 inch baking sheet (the kind with a lip) by spraying liberally with a cooking spray. In mixing bowl combine all ingredients and mix for 3 minutes on low speed. Pour batter onto baking sheet and bake for 23 to 25 minutes.  It is okay to go ahead and frost while cake is still warm. Makes 24 slices.

Strawberry Banana Cream Cheese Frosting

Ingredients:

8 oz. Cream Cheese, softened

1/4 cup orange juice

1/8 tsp salt

1 tsp vanilla flavoring

Mashed strawberries/bananas to equal one cup

2 cups powered sugar

In the bowl of a stand mixer, or a medium mixing bowl using a hand mixer,  blend the cream cheese, orange juice, salt, and vanilla until smooth. Add the fruit and mix another minute or so. Finally, add the powdered sugar a little at a time until you get the consistency you want. If you need to you can even add more orange juice if you like. I wanted it to be a spoonable consistency rather than a spreadable one but either would be good. This frosting will keep in the fridge, covered, for about 2 weeks.  

enjoy!

I am linking today with:
Foodie Friday
Friday Follow 40 and Over
Home Sweet Home
Friday Unfolded
Open House Party
Friday Homemaking Linkup
Friday Hop Till You Drop

Friendship Friday
Seasonal Sundays

Dynamite Autumn Combo Cookie..Peanut Butter and M & M's !n

Since I've had quite a few requests for the big cookies recipe I mentioned here in my Autumn Meal post I thought I'd share them finally.  On a recent Facebook post  I said I was "Autumnizing" my house....making it look and smell like Autumn on the INSIDE even though the temps were still over 100 on the OUTSIDE! It does take some creativity and quite a bit of imagination but it is worth it. This time of year goes by so fast, and as one of my friends pointed out, it will be Christmas (and 2012) before we know it! It's amazing how quickly  time seems to pass....especially once we get into this last part of the year. 

So I took the time late this afternoon to make these cookies just because I felt like it....and nothing can make a home smell better than the smell of cookies in the oven.   Like most good cookie recipes these take very little time....don't you love that about cookies? This is a conglomeration of recipes I've seen over the years that I've tweaked to just the way I like it.....but it's very forgiving and can be played with even more. Gotta warn you though, this version is pretty darn good! Make a batch or two and see if you don't get some instant love going on at your house.

Monster M&M Peanut Butter Cookies

 

Ingredients:

 

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp salt

1/2 cup butter

 1/2 cup vegetable shortening

1 cup peanut butter (crunchy preferred but smooth is fine)

1 cup brown sugar

1 cup white sugar

2 eggs (beaten)

1 teaspoon vanilla extract

1 1/2 cups M&M's (divided)

Step #1: Pre-heat the oven to 350 degrees. Combine the baking soda, baking powder, and salt with the flour.......sifting it all together is a great way to do this......in a large mixing bowl and set aside. Combine the next ingredients in the mixing bowl of your stand mixer, or in the bowl you use for mixing with your hand-held mixer.



Step #2: Using your electric mixer (or it can be done by hand) beat the butter, shortening, and the peanut butter until nice and smooth. Add white sugar and brown sugar and beat until well blended.



Step #3: Add the eggs one at a time....mix a little between each addition....then mix in vanilla.


Step #4: Add the flour 1/2 cup at a time mixing each time until well blended.


Step #5: Fold 3/4 cup of the M&M's into the batter, distributing it as evenly as possible.


Step #6: For really big cookies, scoop out dough using a heaping Tablespoon measure and drop balls onto a cookie sheet. Or actually use a bigger measure to make gigantic ones if you like. Be aware that if you use the Tablespoon measure you should only bake 6 or 8 cookies at a time so they will not run into each other.....even fewer if making the super large ones. If you use a teaspoon measure you can bake a dozen at a time as in most recipes. With a fork dipped in granulated sugar,  flatten each ball slightly making a criss-cross pattern on each.



Step #7: Top each batch of unbaked cookies with remaining M&Ms. Bake in the oven about 9-10 minutes for chewy cookies or 11-12 minutes for crispy. After letting them sit for a minute or two remove the cookies from the baking pan with a spatula. Let cool on rack.



HINT: As with all cookies take them out of the oven right before they look done to you. They will continue to bake for a short time after they are removed! Experiment with each cookie recipe you bake to get them just the way you and your family likes them!
 
 


 



 
 

Today I'm linking to these fabulous sites:

Foodie Friday @ Designs by Gollum
It's a Keeper Thursday 

Fall Festival

Stalk Hop Friday
What's on the Menu Monday @ Stonegable
Mouthwater Monday @ A Southern Daydreamer
Weeklong Blog Hop @ Homemaker by Choice
Domestically Divine Tuesday @ Far Above Rubies

   
  

From Our House to Yours, Happy Fourth of July!

Due to a series of events last week, it turns out that we are spending the Independence Day Holiday at home this year.  Actually this is fine with me.....I love to travel and I love to go to special events.....but I like to stay at home as well.  I'm pretty easy that way.

Waiting on the counter for tomorrow are some fresh fruits and veggies that we'll be eating with some traditional BBQ. We couldn't wait....had to cut the watermelon this afternoon....it was calling to us.  Turns out to be the best one so far this season.

We're also having to use some self control with the bowl of strawberries.....okay, actually we have no self control when it comes to these and have eaten quite a few of these already since I took the picture this afternoon. They're very hard to resist, so why not?

I also made a jar of sun tea this afternoon and now have it chilling in the fridge.  Does anyone else like to have a big cold glass of sweet iced tea for breakfast in the summertime?  I grew up in the South and iced tea goes with any meal, right?

Jim or Christopher are usually the ones who man the barbecue  in the family, while I make the sides. I've had my copy of The Summer Book by Susan Branch  for several years now....it's such a cute book I'd enjoy reading it even if I never made any of the recipes.  I have, however, used it quite often over the years so this weekend I pulled it out and chose the "Peach and Plum Crisp" to make for our July 4th dessert.

Here's the finished product when it first came from the oven.  It looks and smells so good that I've included the recipe in this post for you.  In fact, I've had so much fun this afternoon looking through this cookbook with all it's adorable summertime drawings, I've decided to choose something to make from it every week for the rest of the summer.....I'll be sure to share with you when I do. :)

Peach and Plum Crisp

Filling:

4 medium peaches, peeled and pitted

2  1/2 lbs plums, pitted

1/2 cup sugar

2 Tbs quick cooking Tapioca

1 tsp fresh lemon juice

pinch of salt

Topping:

1/2 cup butter, softened

1/2 cup brown sugar

3/4 cup flour

1/4 cup oats

1/4 cup chopped walnuts

2 tsp lemon zest

1/2 tsp cinnamon

Butter a 10 inch glass or pottery pie plate...... I used a different size dish because my 10 inch is broken :(   ...... I think the trick is to make sure it is at least 2 inches deep.  Peel peaches by dipping each one briefly in boiling water. Cut them and the plums into wedges.  Mix together all ingredients for filling and put into the pie dish.  Let stand one hour, stirring occasionally. Preheat oven to 350 degrees.  Mix together topping ingredients and spread evenly over fruit.  Bake on center rack of oven, placing a cookie sheet on lower rack to catch juices.  Serve hot with ice cream or cold with whipped cream. 

Enjoy and have a Happy 4th!

The Case for Outdoor Lunches

Since I knew I'd be eating lunch alone this afternoon I made myself a favorite Spring Salad, grabbed one of the books I'm currently reading, and set a place on the patio. Such lovely weather right now........don't want to waste a minute of it.

 

It's so quick and easy to put together a salad like this. I like to use the Baby Leaf Spring Mix from our local Fresh and Easy market......a nice mixture of organic green and red romaine lettuce, green and red oak leaf lettuce, arugula, spinach, and chard. My sister Jane likes to put little raspberries in her salad, but today, since I didn't have any fresh or even frozen ones, I decided to add a few mandarin oranges. Then I topped it off with avocado slices and glazed walnuts.

Finally I drizzled it with Lite Raspberry Pomegranate Dressing......doesn't just reading that name make you feel good?.......and it was every bit as delicious as it sounds.

The place mat and napkin are Laura Ashley, and the salad bowl and plate are some of my favorite inherited blue pieces.

 

As I spent time in California a couple of weeks ago, I had several lovely lunches on Jane's patio.....and today I found myself wishing she was here enjoying this with me on my patio. Still, even lunch alone on a beautiful spring day like today is definitely worth the effort!

Hope you're enjoying your Springtime,

Tortilla Soup

A day or so after Christmas we made a trip to California to visit with relatives we had not yet seen during the holidays. While we adore leftovers this time of year (who doesn't, right?) it was really nice to find out what was on the menu at my sister's house the first night we were there. You got it......tortilla soup. Spicy, festive, and different. *Little note here....if you haven't seen the movie by the same name, "Tortilla Soup" you may want to watch it, if only for the gorgeous food preparation scenes....really....so much fun to watch.

Jane always sets a beautiful table.....spicy and festive, just like the soup.

You garnish the meal with sliced avocados, grated cheese, and sour cream. For variety you can try the "blue" tortilla chips along with your favorite regular ones.

So here's the recipe........Enjoy.......we did!

Tortilla Soup

2 fresh tomatoes chopped ( or 1 can of tomatoes), 2 8oz cans of Tomato sauce, 2 gloves minced garlic, 4 cups water, 2 Tbl sugar, 3 tsp chili powder, 2 tsp salt, 1 tsp oregano, 1 tsp cumin, 1 4oz can of chopped green chilies, 2 cups of chopped cooked chicken,

Tortilla Chips, Grated Cheese,

Sour cream and avocado for garnish

Bring all ingredients except chicken, chips and cheese to boil in a large pot. Once boiling, reduce heat and simmer for 15 minutes. Add chicken and simmer an additional 10-15 minutes. (This can also be made in a crock pot as shown in the pictures)

Ladle into bowls and top with chips, cheese, etc.

My first chance to say "Happy New Year!" to you all,

Neiman Marcus Bars

On our recent ( all too short) visit to see family in Camarillo we had dinner one evening at my baby sister Jane's house. I always call her "baby " sister and I think she likes that even though there is only two and a half years separating us ( and we have another sister in between us.....people always told my Mom she might as well have had triplets). Anyway, at the ages we all three find ourselves now I'd guess I'd enjoy being called the "baby" too.

She had her house beautifully decorated for fall.....here's just a little shot in the entryway. After dinner we all enjoyed our cups of hot coffee with not just one, but two desserts , one of which I'm featuring today. Neiman Marcus Bars. Since I've eaten at her place so many times over the years I was surprised that I had never tried these. By the way, these are also known as Vacuum Cleaner Cookies.....I think after you taste them the reason for that name will be obvious.

Not long after she gave me the recipe, I made these for my father-in-law. He has the habit of having a little something sweet everynight before going to bed. One of his current favorites had been to have a warm brownie (click here for my Brownie recipe post) topped with vanilla ice cream. Now I think he's hooked on Neiman Marcus Bars. Obviously this little "bedtime habit" of his hasn't done him much harm..........he'll soon be 91 years old! In any case he gives a big stamp of approval on these.

Neiman Marcus Bars

1 box of Yellow Cake Mix

1 box (1lb) powdered sugar

1 (8 oz) pkg cream cheese, softened

1/2 cup margarine (not butter)

3 eggs

1 cup chopped pecans (or walnuts)

1 cup coconut

Heat oven to 325 degrees

Mix cake mix, 1 egg, and margarine until well blended. Spread mixture into a well-greased jelly roll pan or a large cookie sheet with sides.

Beat other 2 eggs slightly and add powdered sugar and cream cheese. Beat until blended then stir in nuts and coconut. Spread evenly over mixture in pan.

Bake @ 325 degrees for 45 to 50 minutes, or until golden brown. You can serve these warm with vanilla ice cream or let them cool and cut into bars. (makes about 35 bars)

Enjoy,

The Perfect Fall Cookie

We recently spent a few days in Camarillo, California celebrating my Mother's birthday. I wanted to share a few photos of my sister Joan's home while it is decorated for Fall. We felt like we were staying at a charming Bed and Breakfast. I also wanted to share her recipe for a delicious cookie she baked for us while we were there.....Oatmeal Walnut Chocolate Chip Cookies. This is a little table she has set up in her kitchen......the basket there is holding the leftover biscuits we had that morning for breakfast with our sausage gravy and eggs......see what I mean about that Bed and Breakfast?

Pilgrims on the table...........

Beautiful tabletop vignette in the diningroom...........

Some of you will recognize her Jack Vettriano painting of the dancers on the beach........by the way it rained every day we were there........which was fine with us........very cozy

Here's a little proof that Autumn has indeed arrived........even in Southern California......a few falling leaves

And finally here's the cookie recipe.....there were a few left so she sent them with us when we left town........driving in the rain, cups of hot Starbucks coffee in hand......perfect ending to a great trip!

Joan's Oatmeal Walnut Chocolate Chip Cookies

1 cup of vegetable shortening

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

2 Tbsp milk

1 1/2 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

4 cups oatmeal ( not instant)

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

Preheat oven to 375 degrees. Blend shortening and sugars together gradually. Add eggs, milk, vanilla, and beat well. Add flour, baking soda, salt and beat well. Stir in oats, chocolate chips, and walnuts.

Drop by rounded tablespoons onto ungreased cookie sheet placing them about 2 inches apart.

Bake for 13 to 15 minutes depending on your oven and how chewy you want them.

Cool on wire rack or flat surface (they can easily break if not laying flat)

Makes about 42 cookies.

Enjoy!

Quick Autumn Breakfast

It's beginning to seem like Fall even here in the desert. Perhaps next Wednesday I'll post some "Outdoor Wednesday" pics of the big hailstorm we had this week.....quite an event for Phoenix. In any case, the quick drop from three-digit temp days to days in the 70's and 80's has made everyone around here positively giddy!

Yesterday we had to leave town yet again on business, but before we did I managed to throw together a quick autumn-type breakfast.....one we don't usually have in the summer.....couldn't get any simpler......oatmeal! The trick this time of year is to set the table for Fall and serve the humble bowls of oatmeal with raisins, brown sugar, and a little Half and Half.

It's hard to find a quicker, cozier, or more delicious little breakfast.

   Used my "apple" napkins that I've had for who knows how many years now.....only use them in Autumn so they've stayed in pretty good shape.....just worn enough to be comfortable.

 


  We usually have orange juice with almost any breakfast so I used some little wildlife themed juice glasses that I don't use very often (can't wash them in the dishwasher so I have to be a little more careful with them)

The key to this breakfast, like I said, is the brown sugar, raisins, and Half and Half. The small milk pitcher I picked up at Crate and Barrel Outlet a few years ago, the amber sugar dish is the perfect color for a fall tablescape, and the the white raisin dish is just one of many little inexpensive white dishes I collect......they work for so many things.

Quick, Easy, Delicious......aren't we glad Autumn is here?

  Today I'm linking to Tablescape Thursday, Foodie Friday,

Sexy Joes for Swimsuit Season

Who among us hasn't decided this time of year that we'd better get busy and lose a few pounds before swimsuit/shorts season is in full swing? Here is a great little sandwich that comes in at only 331 calories and is actually very good. I don't mean to sound surprised, but you all know what I mean.......sometimes the stripped down versions of things just don't taste that good. This is from the Biggest Loser Cookbook. I think it makes a great supper with lemon sliced cucumbers, veggie sticks, or a slice of nice juicy melon......and of course a big glass of iced tea! This "good for you" meal is guaranteed to be painless.

Sexy Joes

Ingredients:

I pound of extra lean ground chicken....

(if you can't find it in the package most butchers at major grocery stores will grind chicken breasts for you)

1 tablespoon of white vinegar

2 teaspoons Worcestershire sauce

1 1/2 teaspoons honey

1/2 teaspoon hot pepper sauce

2/3 cup chopped yellow onion

1/3 cup chopped green bell pepper

3/4 cup tomato sauce

3/4 cup chili sauce

1/4 teaspoon chili powder

4 whole-grain or whole- wheat buns

Mist a medium non-stick skillet with olive-oil spray ( or another cooking spray) and set on medium-high heat. Add the chicken. Cook, stirring with a wooden spoon, breaking into large chunks, for 4 to 6 minutes, or until no longer pink.

Meanwhile, in a small bowl, combine the vinegar, Worcestershire, honey, and hot-pepper sauce. Whisk to blend. Set aside.

Drain off any liquid that has accumulated in the pan. Add the onion, bell pepper, tomato sauce, chili sauce, chili powder, and the reserved vinegar mixture to the pan. Stir to blend. Bring the mixture to a boil then reduce the heat so mixture simmers. Cook for 20 minutes, or until the mixture is thickend

Spoon the mixture equally onto the opened buns. Serve immediately. Makes 4 servings.

If you're like me and want to add a little mayo to spread on the buns be sure to add the extra calories........45 for 1/2 Tablespoon of mayonnaise.

Enjoy!

Today I'm linking with:

Foodie Friday, Friday Favorites, Friday Feasts, Food on Friday

Friday Follow, and Follow Me Friday

Don't forget to drop by these great sites!

Lemon Basil Pasta

Since we've been so busy around our home this week I've tried to keep things as simple in the meals department as I could. Last week I ran across a wonderful little recipe that I definitely think is a keeper. Right now I have plenty of basil and Italian parsley in the garden along with a few lemons still left from my father-in-law's Meyer Lemon tree, so I couldn't resist trying this. It turned out to be very quick and easy. My son especially loved it and my husband gave it a thumbs up ( but also added that he thinks an Italian sausage would be great on it.....of course he would say that). I found the recipe at Budget Confessions and I tweeked it just a bit and added the equivalent substitutions in dry herbs in case you want to use those instead of fresh. Serve this with garlic toast or breadsticks and a big green salad and you're set to go........ Oh and maybe an Italian sausage or two. :)

Lemon Basil Pasta

Ingredients:

16 fresh basil leaves, finely sliced

(or 1 1/2 tsps. dried basil)

2 tsps. Italian parsley, finely chopped

(or 1 tsp. dried parsley flakes)

Zest of 1 lemon

Juice of 1 lemon

2 1/2 Tbps butter, preferably unsalted

2 1/2 Tbps extra virgin olive oil

1 tsps salt

8 oz. Angel Hair pasta

Coarse ground black pepper

Grated Parmesan cheese

Black olives for garnish

Italian parsley for garnish (optional)

To Make:

In a large bowl put basil, parsley, lemon zest, lemon juice, salt, and extra virgin olive oil. Prepare angel hair pasta as on package. In the meantime melt butter and add to other ingredients in bowl. Mix well. When pasta is ready, drain in collander then add to bowl. Take tongs and repeatedly lift the pasta to coat evenly. Serve immediately adding salt and pepper to taste and topping with Parmesan cheese and black olives.

Today I'm linking with these parties so be sure to check them out :

Foodie Friday, Friday Food, Food on Fridays Friday Favorites, Follow Me Friday, Friday Follow

Bacon Quiche Tarts on Easter Morning

Here's a scrumptious little recipe that I got from my cousin Debbie. They're little quiches made in a muffin tin.....and as an added bonus they can be made ahead of time, reheated, and they taste just as wonderful! I think they're particularly good for Holiday breakfasts or brunch buffets. That's why ever since I got this from her I've been making them for our Easter morning breakfast. Just serve with a quick fruit salad or a pretty little dish of melon cubes. Be sure to bake plenty because, believe me...... no one is going to be satisfied with just one.

I don't think there's anything more refreshing on a warm Spring or Summer morning than to serve glasses of iced water with lemon and orange wedges!

Speckled eggs on the table, all ready for hiding later in the afternoon. If you'd like to know how to make these you can find the directions here on the Southern Living website.

Debbie's Bacon Quiche Tarts

Ingredients

1 8 oz. package cream cheese

5 tsp milk

2 large eggs

1/2 cup of shredded cheese

2 Tbsp chopped green pepper

1 Tbsp chopped onion

2 tubes refrigerated crescent rolls

(there are 8 in each tube, you will have 4 left over for other purposes)

6 strips of bacon, cooked and crumbled and divided evenly into two parts

*Beat cream cheese and milk until smooth. Add eggs, cheese, green pepper, onion and mix well. Separate dough and mold into greased muffin cups. Sprinkle half of bacon crumbles evenly into each cup then pour egg mixture over the bacon. Top with remaining bacon. Bake at 375 degrees for 18-20 minutes or until knife comes out clean. Serve warm. Makes 1 dozen.

* Filling and bacon crumbles can be made ahead of time and kept refrigerated overnight.....then in the morning all you have to do is mold the dough into the muffin cups, fill, and bake.

ENJOY!

Be sure to check these out.......

Today I'm linking with Foodie Friday, Food on Friday, Friday Feasts,

Follow me Friday , Friday's Favorite , Friday Follow

and Tablescape Thursday

Easter Bunny Cake

Back in the 80's I picked up this cookbook at a used book sale. It was first published in 1966 and it turned out to have so many great ideas in it. I've used it over and over through the years. The nice thing about this is that while all of these cakes are made with mixes, they can easily be adapted to use with homemade cakes too. Just use your own favorite recipes. I've seen copies several times over the years and they're well worth picking up if you run across one.

I've made this Bunny cake for so many Easter dinners. It's so simple to make and turns out looking great AND tasting great every time. Guaranteed.

Easter Bunny Cake

Bake any layer Betty Crocker layer cake mix in two round layer pans (8 or 9 1/2 inch) as directed on the box. Or use your own favorite recipe. Cool. Cut one layer in half. Put both halves together with a prepared frosting (either a can of Betty Crocker White or Cream Cheese Frosting.........or again, use your own recipe if you like.) Stand cake upright on cut edge.

With a sharp knife cut a notch about a third of the way around the semicircle, forming the rabbits head. Save cutout piece for the tail. secure in place with a wooden pick. Frost the entire rabbit with remaining frosting. Sprinkle generously with shredded coconut.

Make ears of white paper; color inside pink with a crayon or colored pencil. Use pink jelly beans or gumdrops for eyes and nose. Form an attractive nest around the bunny with tinted green coconut ( see instructions below) and place a few Easter Eggs (jelly beans) around him.

Freeze the other layer for later use, or make another bunny.......color the inside of his ears blue and you'll have a " Mr. and Mrs." for your Easter dinner table.

Tinted Coconut:

Place one cup of coconut in a a jar or plastic bag. Mix 1 or 2 drops of food coloring with 1 teaspoon of water. Add to coconut. Screw on lid or fold close bag and shake until coconut is uniformly colored.

Here's a photo of 2 year-old granddaughter Kylie the first year she discovered the bunny.

Enjoy!

Today I'm linking with these great sites....Just click on the names for the link and be sure to check out their cute buttons in my sidebar!

Friday Follow

Foodie Friday

Friday Feasts

Friday Food

Vintage Recipe Thursday

Inspired on Friday

I'm Lovin' It Fridays

Show and Tell Friday

Funky Junks Saturday Nite Special

Strut Your Stuff Easter/Spring

Making the World Cuter Monday

Tasty Tuesday