Easter Sugar Cookie Squares

Who says the Easter Bunny doesn't want cookies just as Santa gets each year too? Leaving cookies the eve before the holiday isn't just for Santa, let's not go ripping off the Easter bunny now =).  
Have I told you yet how much I love these sugar cookie squares? I make them on average about 2-3 times every month and I take them to nearly every family get together. It's funny, they are always the first thing to go at the get togethers, even beating out my white chocolate raspberry cheesecake. They are so loved by kids and adults alike. Its hard for me not to eat 3 at a time =). When I make them for my small family I always have to give some to the neighbors because these are dangerously delicious! They are so fun for holidays because you can switch up the frosting and sprinkle colors. I decided to up the frosting amount just a bit, to ensure there's enough for piping the diagonal lines on top so don't use the amounts for frosting listed in the original recipe, use the one listed below.  Have a great Easter everyone!

Easter Sugar Cookie Squares
Yields 24 squares


Ingredients:
1 recipe Sugar Cookie Squares, found here
1 recipe Vanilla Frosting, recipe follows (this is 1 1/2 original recipe)
Red, yellow and green food coloring
White sprinkles


Directions:


Prepare Sugar Cookie Squares according to directions listed and allow to cool completely.  Prepare vanilla frosting according to directions listed, then scoop out 1/3 of the vanilla frosting into a separate mixing bowl (about a heaping 1/2 cup).  Tint remaining 2/3 of the frosting with red and yellow food coloring (a 1:2 ratio, for every drop of red add 2 drops yellow), add food coloring and stir with a fork or electric mixer until desired orange color is reached.  Tint remaining 1/3 frosting with green food coloring until desired green color is reached.  
Spread orange frosting evenly over entire sheet of "cookie" then cut into squares (cookies).  Scoop green frosting into a Ziploc bag and seal bag. Then using scissors cut a tiny end off one of the edges of the Ziploc bag (start tiny when cutting because this will determine the size when piping, you can cut more after testing the size of the pipe, if desired.)  Then pipe diagonal lines in one direction over each cookie (see photos below), then repeat this processes making diagonal lines heading the opposite direction.  Outline the edge of each cookie with green frosting.  Sprinkle each cookie square with white sprinkles.  Store cookies in an airtight container.


Vanilla Frosting


Ingredients:
6 Tbsp butter, softened
3 cups powdered sugar
1 pinch salt
1/2 tsp vanilla extract
4 Tbsp half and half


Directions:
Combine all ingredients in a large mixing bowl and using an electric mixer, whip until well blended and fluffy (I used to do this in separate steps but I really don't think it's necessary).

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Coca Cola Tres Leches Cake

Cake Caffeinated...  yes, I like the sound of that. This cake is incredible to say the least! Tres Leches meets chocolate meets Coca Cola soda.  In other words, pure bliss. I love the simplicity of this cake, it starts from a cake mix but no one would know. There are two variations on this cake, if you want to do the Cherry Coca Cola version I would say the crushed cherry lollipops for garnish are a must =).  

This cake has similar flavors that remind me of one of my favorite cakes, which I'm sure nearly all of you have tried (and loved) at least once, "Better Than Sex Cake." I never though it could meet its match but here it is. This Coca Cola Tres Leches cake is an exciting, decadent must try that you will likely be adding to your favorite cakes recipe collection and sharing with others. Enjoy!

Also, check out MyCokeRewards where you can create your own recipe book and find many other exciting recipes using Coca Cola.

Compensation was provided by Coca-Cola, but Coca-Cola is not a sponsor, administrator, or involved in any other way with this pin/post. All opinions expressed are my own and not those of Coca-Cola.

Coca Cola Tres Leches Cake

Yields about 20 servings

Ingredients:

1 (15.25 oz) box Devil's Food Cake Mix (such as Betty Crocker)

1 1/4 cups Coca Cola or Cherry Coca Cola

1 Tbsp vegetable oil

4 large eggs

1 cup sweetened condensed milk

2/3 cup evaporated milk (1 5oz can)

2/3 cup heavy cream

1 cup Coca Cola or Cherry Coca Cola

Sweetened Whipped Cream Frosting:

1 1/3 cups heavy cream

1/4 cup granulated sugar

(Note: if you like cool whip you could use that instead, I just prefer the real thing)

Red Sprinkles, chocolate sprinkles or crushed cherry lollipops (optional)

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl combine cake mix, 1 1/4 cups Coca Cola, vegetable oil and eggs.  Blend ingredients together using an electric mixer, on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes.  Pour mixture and evenly spread into a greased 13x9 baking dish.  Bake 30-35 minutes or until toothpick inserted into center comes out clean.  Remove from oven and allow cake to cool for 5 minutes.

Meanwhile, in medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup heavy cream.  Add in 1 cup Coca Cola and mix until combined.  Poke cake every 1/2"-1" with a long tinned fork.  Slowly pour Coca Cola milk mixture evenly over entire cake.  Allow cake to rest, uncovered for 30 minutes at room temperature.  Cover cake with plastic wrap and refrigerate for 1 hour (or overnight) until cake has cooled completely and the majority of the milk mixture has been absorbed.  

In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form.  Stir in granulated sugar and whip until stiff peaks form.  Spread sweetened whipped cream evenly over cooled cake.  Sprinkle frosted cake with optional sprinkles or crushed lollipops.  Serve immediately (note: when cutting and plating I'd recommend using a spatula to lift cake from pan, this isn't one of those cakes you can plate using a fork). Store cake in refrigerator (note that the sweetened whip cream will begin to separate after about 3 hours).

Recipe Source: Cooking Classy

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Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

If you haven't noticed yet Mexican food is my favorite.  Good Mexican food just bursts with exciting flavors that all blend so perfectly well together.  Nothing is bland, and it always keeps you craving it and coming back for more.  
My latest food craze is blackened salmon.  I've been getting it at one of my favorite local Restaurants almost weekly.  When I have a new food favorite I love to come up with my own version of it at home.  These tacos are bursting with enticing flavors that will likely have you making this dish many times around.  Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa, then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it's drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco!  Yum yum YUM! 

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Blackened Salmon Tacos
Yields 4-6 tacos


Ingredients:
2 (6 0z) salmon fillets
3 Tbsp olive oil, divided


2 Tbsp all-purpose flour
2 1/2 tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper


For Serving:
Flour or corn tortillas, warmed (for corn I'd recommend the fry cooking method I use here)
Chopped Romaine lettuce 
Cotija or Parmesan Cheese, grated/crumbled
Corn Salsa, recipe follows
Cilantro Lime Ranch, recipe can be found here

Directions:
In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.  Heat 2 Tbsp olive oil in a non-stick skillet over medium heat.  Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side.  Place coated salmon in preheated skillet and cook 3-4 minutes per  side until outside is lightly blackened and center of fillet is cooked through and opaque.  Flake salmon using a fork.  Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch.  Serve immediately.


Corn Salsa


Ingredients:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1 dash garlic powder
Salt and Pepper to taste


Directions:
Combine all ingredients in a mixing bowl.

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Cookies and Cream Popcorn

What do you make when your in a crunch for time but want a wowing, incredible and highly addictive treat?  Cookies and cream popcorn mix.  I don't know if there's a  better way to celebrate Oreos 100th birthday than by making a batch of this perfect, intensely delicious popcorn.   I didn't have time for a time consuming post today, so this was the perfect thing for me to make.  I made it in under 10 minutes!  It is one of my new favorite treats!  I couldn't stop eating it and even though it was 10:00 in the morning =).  Be warned, once you start munching it is going to be hard to stop.  I'd recommend wrapping some up in treat bags, tying them with a ribbon and gifting them to friends, neighbors or coworkers.  Enjoy!

If you love this popcorn then you may also like to try Cookies and Cream Rice Krispie Treats or Funfetti Popcorn.

Cookies and Cream Popcorn

Ingredients:

1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn

1 (12 oz) bag Vanilla Candy Melts, such as Wilton

24 Oreo cookies, chopped into pebble size pieces (about 3 cups)

Directions:

Pop popcorn kernels in popcorn popper into a very large bowl, according to manufacturers directions (or alternately in microwave if using microwave popcorn bags).  Remove any unpopped kernels.  Toss chopped Oreos into popped popcorn.

In a microwave safe bowl, melt Vanilla Candy Melts in 30 second intervals,  stirring after each interval until melted and smooth.  Drizzle half of melted candy melts over popcorn mixture.  Toss several times with a rubber spatula then drizzle remaining melted candy melts over popcorn mixture and toss mixture gently for about 30 seconds - 1 minute until evenly coated.  Pour mixture into wax paper to allow mixture to cool and candy melts to set.  Store Cookies and Cream Popcorn in an airtight container.

Recipe Source: adapted from Sing for Your Supper

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Cold Stone Creamery Sweet Cream Ice Cream - make it at home!

I want it.  No I don't.  I need it.  No I don't.  I crave it.  No, I definitely don't.  I can't live without it.  Yes, yes okay it's true =).  Ice cream is something I will never give up!  It's just one of those things that makes life good.  It makes life simple for a moment to just be able to sit back on the comfy sofa or in the warm sunshine and enjoy a generous scoop of silky smooth, perfectly sweet ice cream.  I can't explain my addiction but at least I will admit it =).  
My all time favorite is Cold Stone Creamery's Sweet Cream Ice Cream.  So, of course I've had to figure out how to make it on my own at home.  I'd have to say the recipe I created tastes exactly the same.  I did make a change in ingredients compared to what they use, they use guar gum as a thickener but I didn't want to purchase it so I used cornstarch in my recipe.  The benefits of guar gum are that you don't have to heat the ice cream in order for it to thicken, whereas with cornstarch you do.  But the benefit of cornstarch is that it is a much more common house hold ingredients so you likely already have it on hand and use it for other recipes.  
To explain Cold Stone Creamery's Sweet Cream Ice Cream I would call it The Ice Cream of the God's.  Purely decadent, silky smooth, simple yet unbelievably incredible and the perfect base for any "mix-in."  My personal favorite "mix-ins" are Oreos or brownies.  I also love raspberries and graham cracker crust.  Oh and twix, okay okay I love them all but my top fav is Oreos.  What's your favorite mix-in?  Pick your favorite and add it to this insanely delicious Sweet Cream Ice Cream recipe.  I also love to eat it excluding mix-ins, it's so amazingly good no mix-ins are needed, just a bonus if desired.

Cold Stone Creamery Sweet Cream Ice Cream
Yields about 4 servings


Ingredients:
1/2 cup granulated sugar
2 Tbsp cornstarch
2 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup


In a large saucepan, whisk together sugar and cornstarch until combine.  Pour in cream, milk and corn syrup and whisk until well blended.  Cook mixture over medium heat (sometimes I even cook it over medium high to speed it up a bit), stirring constantly until mixture comes just to a gentle boil. Once mixture reaches a gentle boil, reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl.  Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming.  Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour - 1 1/2 hours (I've found this really helps the ice cream structure when freezing post ice cream maker processing, it basically gives it a head start). Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions.  Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened.  Mix in desired "mix-ins" (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker). 

Recommended mix ins:
crushed oreos
cookie dough bites, chopped
crushed graham cracker or graham pie crust
berries
diced brownies
sprinkles
chopped chopped candy bars
caramel, chocolate or berry sauce
crushed sugar cones or waffle cones
chocolate chips
chopped nuts
...basically whatever you feel like =)

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Better Than Olive Garden Fettuccine Alfredo

Comfort food at it's best, creamy and utterly satisfying Fettuccine Alfredo!  Simple to make yet exquisitely divine.  This dish to me is proof of how a few basic ingredients can create an unforgettable dish.  An exciting meal doesn't have to be extravagant or expensive to be incredible. 
In my opinion this Fettuccine Alfredo is better than that of Olive Garden's.  You wouldn't believe how easy it is to make, you could have it made 5 times before you'd have it plated in front of you ready to eat at Olive Garden =).  Also, with this recipe you can basically feed your entire family for what it costs to buy one bowl of it at Olive Garden.  That's one reason I created this recipe, I'd rather make it myself at a lower cost.
Another way I love to enjoy this dish is with diced, grilled chicken breast.  So, if you'd like to add a protein to your meal toss in some seasoned grilled chicken.  You could even add in steak or shrimp for delicious alternative protein options, if desired.  I hope you and your family or friends enjoy this alfredo as much as I do!  Watch my future posts for my other Olive Garden recipe favorites: their bread sticks and salad (I've said it before home-made croutons make every salad better, the home made version is awesome.  Not to mention you don't have to be stingy with the tomatoes and olives like they are).
PS all you professional chefs out their don't judge my recipe =), I know I used two thickening agents and that isn't so common.  But, when you are the chef/recipe creator you get to make it exactly as you like which is what I did here.  I wanted the thickness of about 5-6 egg yolks without the added fats and cholesterol.  Some of you may be thinking whats the point with a dish this hearty, but I say every calorie counts.  I love how this sauce uses half milk, half cream and no butter.  Many Alfredo sauce recipes use all cream, add butter and sometimes even add cream cheese, for a pasta sauce that's too thick and shockingly fattening.  So, I guess you could say this Alfredo sauce is slightly lightened up, a great bonus.

Fettuccine Alfredo
Yields 4 Servings


Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 large egg yolks
2 tsp cornstarch
1/4 tsp garlic powder (you can add an additional 1/4 tsp for more garlic flavor)
1/4 tsp onion powder
1/2 tsp salt, or to taste
2 oz freshly, finely grated Parmesan Cheese (1/2 cup)
2 oz freshly, finely grated Romano Cheese (1/2 cup), plus more for serving
2 oz freshly, finely grated Mozzarella Cheese (1/2 cup)
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish (optional)
1 lb Fettuccine Pasta, uncooked


Directions:
Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
In a large saucepan combine cream and milk.  Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl.  Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl.  Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling).  Reduce heat to medium low.  Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds.  Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth.  Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend.  Pour both mixtures into hot cream mixture in saucepan.  Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon.  Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses.  Cook, stirring constantly until cheese has melted.  Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).  
Pour Alfredo sauce over drained pasta, toss to evenly coat.  Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper.  Serve immediately.


Recipe Source: Cooking Classy

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Almond Poppy Seed Pancakes with Almond Syrup

I speak the utter truth when I say these are one of the best stack of pancakes I have ever eaten!  They are undeniably incredible!  If you like almond poppy seed muffins then you will love these pancakes.  I created this recipe because I myself adore almond poppy seed muffins, but sometimes I'd just rather have pancakes so I wanted to combine the two delicious breakfast foods into one amazing dish.  I adapted the syrup recipe for these pancakes from my Vanilla Cream Syrup recipe, so it is a creamy, perfectly sweet, almond syrup that is a must with these pancakes.  If you are looking to switch up the ordinary buttermilk pancakes then you are definitely going to want to try these pancakes.  Once you try them it's likely you are going to want them every week.  

I love adding twists on pancakes, you may also like to try my Cornbread Pancakes with Honey Butter Syrup.  Everyone I've ever made them for loves them!

Almond Poppyseed Pancakes
Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 cup milk*
1/3 cup granulated sugar
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.


Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup buttermilk
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.


Recipe Source: Cooking Classy

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Banana Mug Cake with Simple Cream Cheese Frosting

Can something this good really be this easy to make?  Yes!  Oh how I love mug cakes. Simple yet divine.  This cake is like banana bread meets vanilla cake, then it's smothered in a rich cream cheese frosting and of course it's finished of with some chopped pecans. If you haven't gotten into the mug cake craze yet then now is the time. This mug cake it unbelievably satisfying!  Curb that banana bread craving in a number of minutes and add a new recipe to your quick desserts recipe collection.  

Banana Mug Cake

Yields 1 large mug cake

Ingredients:

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 tsp baking powder

1/8 tsp cinnamon

1 pinch salt

1/2 overripe banana, mashed very well (scant 1/4 cup)

1 tbsp vegetable oil

1 tbsp applesauce

1 tbsp buttermilk

1 large egg yolk

1/4 tsp vanilla extract

1 recipe Quick Cream Cheese Frosting, recipe follows

1 Tbsp chopped pecans or walnuts, optional

Banana slices, optional

Directions:

Prepare Simple Cream Cheese Frosting according to directions listed, set aside.  In a large mug, whisk together flour, sugar, baking powder, cinnamon and salt.  Add in mashed banana, vegetable oil, applesauce, buttermilk, egg yolk and vanilla, stir mixture until well blended (being sure to mix in the flour at the bottom of the mug well).  Cook mixture in the microwave on HIGH power for 2 1/2 - 3 minutes until done being careful not to overcook or your cake may be spongy.  Dollop with Simple Cream Cheese Frosting, sprinkle with optional nuts then garnish with optional banana slices.  Enjoy warm (once mug cakes cool they aren't quite as good).

Simple Cream Cheese Frosting

Ingredients:

1 1/2 Tbsp Cream Cheese, softened in the microwave several seconds

4 Tbsp powdered sugar

Directions:

In a small mixing bowl, using a fork,  whisk together softened cream cheese and powdered sugar until smooth.

Recipe Source: Cooking Classy

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Funfetti Popcorn (or Bunny Bait for Easter)

I'm going to warn you now so you can't say I didn't warn you later, this festive, sweet treat is HIGHLY addictive!  Isn't it fun?  It's perfect for birthdays and holidays because not only is it amazingly delicious but it makes a huge bowl full so you'll have enough for a crowd of people.  It is also easy to switch it up for different holidays, I listed a few alternate variations below.  No matter what holiday it is, you are going to want this stuff around!  Both kids and adults alike will absolutely love it, and you will love how easy it was to make!

Funfetti Popcorn




Ingredients:
1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton*
1 1/3 cups pretzel squares, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
Multicolored Sprinkles, about 1/4 - 1/3 of a 2 oz. container


Directions:
Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions.  Remove any unpopped popcorn kernels.  Toss in broken pretzel pieces and M&Ms.  
Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.  Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).  Pour mixture into a single layer onto wax paper.  Sprinkle entire mixture evenly with sprinkles before vanilla chips set.  Allow to cool and harden, then gently break into pieces and store in an airtight container. 
Note: I was able to fill 8 - 9 1/2"x 4" party treat bags about 2/3 full with this recipe, just to let you know so you have an idea for gift giving.


*These can be found in the cake decorating section of some supermarkets, at craft stores or at specialty kitchen kneads stores. 


Recipe Source: Adapted from Bake at 350




Switch it up (and name accordingly =)


Christmas - Christmas Crunch
Use 1 12 oz bag green and red Milk Chocolate M&Ms
Optional - add in crushed hard or soft (such as Bob's) peppermint candies
Use green and red sprinkles



Valentines - Love Lure
Use 1 12 oz bag pink, red, white Milk Chocolate M&Ms
Use red and pink sprinkles
Optional - add in cinnamon imperial hearts candy or pink, red and white conversation hearts


St. Patricks Day - Leprechaun Lunch
Use 6 oz green and 6 oz. yellow M&Ms, or 12 oz. green (available at craft stores)
Use green and yellow sprinkles 


Easter - Bunny Bait
Use 1 12 oz bag pastel colored Milk Chocolate M&Ms 


July Fourth - Fourth Fireworks Crunch
Use 6 oz red M&Ms and 6 oz blue M&Ms (available at craft stores)
Use multicolored red, blue and white sprinkles mix
Optional - sprinkle with red Poprocks candy once chocolate has almost set (so they don't just dissolve)


Halloween - Bat Bait
Use 12 oz brown and orange M&Ms
Use black and orange sprinkles
Optional - add in crushed Oreos in place of pretzles


Thanksgiving - Turkey Treats Mix
Use 12 oz. Reese's Pieces in place of M&Ms
Use brown, yellow, orange, red sprinkles


...That's just my random list I thought up but you could change these up (Bunny Bait not my own idea, adapted from Bake at 350) and add your own ideas.  You could even replace the M&Ms with jelly beans, skittles or Sixlets.  I hope you have fun holidays throughout the year and a great upcoming Easter!

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