This April Fools’ Day get the kids in the kitchen to have some April Fool’s fun with these recipes that look like the real deal, but don’t taste at all the way they appear!
FOOLING AROUND WITH FRENCH FRIES
Ingredients
1 package of plain prepared refrigerated bread stick dough
¼ cup sugar
1 cup seedless strawberry or plum jam
Directions
- Begin by unrolling the dough and separating the breadsticks. Use kitchen scissors to cut them into 1/4-inch-wide sticks.
2. Place sugar in a zip-lock bag and shake each of the breadsticks to coat with sugar. Place them on a foil-lined sheet pan and bake them on a cookie sheet according to the package directions or until golden brown (about 8 minutes). Remove from oven and allow them to cool a few minutes before removing from the sheet pan. Make this mix-up even more fun by putting the fries in a fast-food fry sleeve (the cutoff end of a sealed envelope and serving them with a side of “ketchup” (jam whisked with a fork to a smooth consistency). These are good…no fooling!
Fried Egg Sundae
Makes 1 sundae
INGREDIENTS
1 scoop of Vanilla or Chocolate Ice cream
1-2 tablespoons Marshmallow fluff
Instant Vanilla pudding/pie filling colored yellow with food coloring
Directions
1. Scoop ice cream into a dish, then spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes).
2. For a yolk, add a rounded blob of yellow Vanilla pudding.
Follow package directions to make Vanilla pudding or buy purchased Vanilla pre made pudding.
Foolish Cupcakes
The first surprise here- there’s not a grain of sugar in these cupcakes!
Cupcake Ingredients
Makes 12 cupcakes
1 pound lean ground beef or ground turkey
½ cup seasoned bread crumbs
1 cup Monterey Jack cheese, grated
3 Tablespoon ketchup
1 egg, beaten
½ teaspoon salt
Pepper to taste
Potato Frosting
3 cups mashed potatoes
Assorted food colorings
Directions
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
1. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
2. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
3. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake.
Recipes and photos adapted from FamilyFun Magazine.
