ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

One more idea.......

Misc.

that I found in this month's Woman's World magazine:

Make your cupcakes as usual. Separate your icing and color it several different colors. Frost cake with one color. Add sprinkles and squiggles. They look just like balls for the Christmas tree. They even added a very small piece of pull and peel twizzlers (that had already been separated) to make it appear to have a place for the hook.

NOTES: For a cupcake surprise, put 1 vanilla wafer in the muffin liner. Fill the liner halfway with batter. Put a hershey kiss on top. Put another layer of batter on top of that. Bake as usual.

Hope this has been of some help.



MsgID: 212163
Shared by: Juanita/Carolina
In reply to: Thank You: Thank you
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Christmas Cupcakes
  Dianne
2 How about.........
  Juanita/Carolina
3 Christmas Cupcake
  Chrissy
4 Thank You: Thank you
  Dianne/Louisiana
5 One more idea.......
  Juanita/Carolina
ADVERTISEMENT
Random Recipes
  • Curried Cabbage in Beer (1966)
  • CURRIED CABBAGE IN BEER 3 tablespoons butter or margarine 2 teaspoons curry powder 1/2 teaspoon salt 2/3 cup beer 6 cups shredded cabbage Melt butter in large skillet. Stir in curry powder, salt, beer and cabbage. Co...
  • Peanut Butter Hummus (food processor)
  • PEANUT BUTTER HUMMUS 1 (19 ounce) can chickpeas, rinsed and drained 1/4 cup water 3 tablespoons peanut butter 3 tablespoons vegetable oil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1 garlic clove In a food pro...
  • Breakfast Bruschetta (serves 2)
  • BREAKFAST BRUSCHETTA 2 large plum tomatoes Four (1/2-inch thick) slices whole wheat Italian bread, sliced diagonally 2 tsp. extra virgin olive oil 1 garlic clove 3 large eggs 2 Tbsp. skim or low-fat (1 percent) milk 1...
ADVERTISEMENT
  • Haitian Griots
  • HAITIAN GRIOTS 2 pounds boneless pork shoulder or butt, cut into 1-inch cubes 1 red onion, diced 1/4 cup snipped fresh chives 1/2 cup freshly squeezed lime juice (from 4 to 5 limes) Pinch of dried thyme Kosher salt Bl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • One more idea.......
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!