Monday, March 21, 2011

Aprils Fools Day Recipes

Tricky Taco Cups Recipe

Tricky Taco Cups Recipe
Photo by: Taste of Home
Rating 5
100% would make again
Fools of all ages will fall in love with these sensationally sneaky sweets that look like taco salads. Crunchy waffle bowls are filled with chocolate ice cream, then topped with tinted coconut "lettuce" and "cheese", maraschino cherry "tomatoes" and black licorice "olives".
This recipe is:

  • 6 Servings
  • Prep: 20 min. + freezing


  • 1 cup ground pecans
  • 1 pint chocolate or vanilla ice cream
  • 1-3/4 teaspoons water, divided
  • 6 drops green food coloring
  • 1-3/4 cups flaked coconut, divided
  • 4 drops yellow food coloring
  • 6 waffle ice cream bowls
  • 6 tablespoons whipped topping
  • 3 pieces black rope licorice, cut into 1/4-inch slices
  • 9 maraschino cherries, patted dry, halved


  • Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
  • Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 468 calories, 31 g fat (14 g saturated fat), 16 mg cholesterol, 130 mg sodium, 48 g carbohydrate, 4 g fiber, 5 g protein.
Tricky Taco Cups published in Quick Cooking March/April 2004, p57

Layer Cake Meat Loaf Recipe

Layer Cake Meat Loaf Recipe
Photo by: Taste of Home
Rating 5
100% would make again
If the kids are always asking to eat dessert first, here's your chance. The moist "cake" layers are really full-flavored meat loaves "frosted" with instant mashed potatoes. Ketchup and mustard "icing" help complete the look.
  • 8-10 Servings
  • Prep: 30 min. Bake: 15 min. + standing


  • 2 eggs, lightly beaten
  • 1 can (5-1/2 ounces) spicy hot V8 juice
  • 1 cup chopped green pepper
  • 2/3 cup chopped onion
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup quick-cooking oats
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef

  • 4-2/3 cups water
  • 1 cup plus 2 tablespoons milk
  • 7 tablespoons butter, cubed
  • 1-3/4 teaspoons salt
  • 4-2/3 cups mashed potato flakes
  • Ketchup and mustard


  • In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
  • Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
  • Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
  • Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
  • Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.

Layer Cake Meat Loaf published in Quick Cooking March/April 2004, p57