Spicy Buffalo Cauliflower Bites

Ingredients:
• 1 cup water
• 1 cup all purpose flour
• 2 tsp garlic powder
• 22 oz (6 1/2 cups) cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 tbsp melted unsalted butter

Directions:
• Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
• Combine the water, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
• While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.

Enjoy!

Vanilla Ice Cubes

Ingredients:

• 2 c. almond or refrigerated coconut milk

• 1/3 c. granulated sugar

• 1 vanilla bean

• 1 tsp. vanilla (optional--add for more intense vanilla flavor)

Directions:

Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.

Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

• Be aware that if you use soy milk, it's more likely to curdle when added to tea or coffee.

Surf Quesadilla

Ingredients:

• 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.) 

• 3 garlic cloves, chopped

• 1/2 teaspoon coarse sea salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/4 teaspoon pepper

• 1/4 teaspoon cayenne

• 1 tablespoon orange juice 

• 1 tablespoon olive oil 

• 1 1/2 cups (5 oz.) shredded sharp cheddar cheese 

• 1 1/2 cups (5 oz.) shredded jack cheese

• 4 large (9 to 10 in.) flour tortillas 

• 3/4 pound zucchini, coarsely shredded

• About 3/4 cup fresh corn kernels (from 1 cob) 

• 2 green onions, thinly sliced

Directions:

•  Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

• Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

• Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

• Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Enjoy!

Peeps Sunflower Cake

Ingredients:
• 1 package yellow cake mix (regular size)
• 2 cans (16 ounces each) chocolate frosting
• 19 yellow chick Peeps candies
• 1-1/2 cups semisweet chocolate chips

Directions:
• Prepare and bake cake mix according to package directions, using two parchment paper-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake.
•For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.

Happy Easter
Enjoy!

http://epicurioussandiego.com/

Hash Brown Broccoli Bake

Ingredients:
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (8 ounces) shredded Swiss cheese
• 6 cups frozen shredded hash brown potatoes, thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1/2 cup dry bread crumbs

Directions:
• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted. Stir in potatoes.
• Spoon half of the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Cover and bake at 350° for 35 minutes.
• Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, for 15-20 minutes or until heated through and topping is golden.

Happy Easter
Enjoy!

http://epicurioussandiego.com/

Mashed Potatoes with Garlic Olive Oil

Ingredients:
• 4 pounds red potatoes, quartered
• 1/2 cup olive oil
• 2 garlic cloves
• 2/3 cup heavy whipping cream
• 1/4 cup butter, softened
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2/3 to 3/4 cup whole milk
• 3 green onions, chopped
• 3/4 cup grated Parmesan cheese, optional

Directions:
• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blended.
• Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, cheese.

Note: For food safety purposes, prepare garlic olive oil just before serving; do not store leftover oil mixture.

Happy Easter
Enjoy!
http://epicurioussandiego.com/

Cinnamon Roll Bunnies

Ingredients:

• 1 tube (12.4 ounces) refrigerated cinnamon roll dough
• 12 M&M's miniature baking bits
• 4 pink jelly beans
• 24 pieces black shoestring licorice (1 inch)
• 1 drop red food coloring
• Brown decorating gel or color of your choice

Directions:
• Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
• Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
• Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel.

Makes 4 bunnies

Happy Easter
Enjoy!