CATERPILLAR CUPCAKES
Kids will love these fuzzy, green Caterpillar Cupcakes from My Food and Family. Try making our Caterpillar Cupcakes recipe which includes two crawling rows of cupcakes coated with tinted coconut, decorated to resemble whimsical caterpillars.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 2 caterpillar cakes (12 cupcakes each) or 24 servings, 1 cupcake each.
Number Of Ingredients 7
Steps:
- Tint coconut with food coloring. Remove paper from cupcakes; frost tops and sides of cupcakes with whipped topping. Sprinkle coconut evenly over whipped topping; press gently into whipped topping to secure.
- Spread cookie crumbs evenly onto 2 large serving platters to resemble dirt. Arrange 12 cupcakes on each platter to resemble caterpillar.
- Decorate cupcakes with remaining ingredients as desired.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FUZZY CATERPILLARS
Kids and adults will all love this uniquqe way to prepare chicken. The coconut coating provides a crunch and the dip has a tropical flair. Using a food processor makes it easy to chop the cashews.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen (1-1/3 cups sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, combine the yogurts, zest and 1/4 teaspoon salt; cover and refrigerate., Cut chicken into 30 thin strips. In a large resealable plastic bag, combine marinade and lime juice; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., Meanwhile, in a shallow bowl, combine coconut and cashews. In another shallow bowl, combine eggs and milk. In a third shallow bowl, combine flour and remaining salt. Drain and discard marinade from chicken., Coat chicken with flour; dip into egg mixture, then roll in coconut mixture. In a large skillet over medium heat, cook chicken strips in oil in batches for 2 minutes or until lightly browned, turning once., Place a wire rack in a 15x10x1-in. baking pan; place chicken on rack. Bake, uncovered, at 350° for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.
Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 466mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 8g protein.
LIME GINGER CHICKEN
I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.
Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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