Type what you have

Ingredients

• ✓ green food coloring
• vanilla frosting
• cupcake
• sprinkle
• colored sugar
• candy

Instructions

1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Ingredients

• ✓ green food coloring
• cream cheese
• mayonnaise
• onion
• cucumber

Instructions

1. 1 Combine cream cheese, mayonnaise, onion, cucumber, and food coloring in a bowl until well blended and food coloring is incorporated. Cover the bowl with plastic wrap; chill in the refrigerator, 8 hours to overnight.

By Susie

Ingredients

• ✓ green food coloring
• butter
• marshmallow
• vanilla extract
• cornflake cereal
• cinnamon red hot candy

Instructions

1. 1 Gather ingredients.
2. 2 Melt butter in a large saucepan over low heat. Add marshmallows, and cook stirring constantly, until melted.
3. 3 Remove from the heat, stir in food coloring and vanilla, then stir in cornflakes.
4. 4 Set out one or two sheets of waxed paper. Fill a skillet with 1 inch of very hot water. Place the saucepan into the skillet so cookie dough stays warm.
5. 5 Quickly drop a heaping tablespoonful of cookie dough onto the waxed paper, and use lightly greased fingers to form it into a wreath shape. Immediately decorate cookie with red hot candies. Repeat to shape and decorate remaining cookies.
6. 6 Allow cookies to cool to room temperature before removing from waxed paper, about 15 minutes. Store in an airtight container.

By CANADAKATE

Ingredients

• ✓ green food coloring
• marshmallow
• butter
• vanilla extract
• cornflake cereal
• cinnamon red hot candy

Instructions

1. 1 In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes.
2. 2 Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour.

By Heather Dolan

Ingredients

• ✓ green food coloring
• popcorn
• brown sugar
• butter
• marshmallow
• candy eyeball

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs.

By Ashlee Marie Prisbrey

Ingredients

• ✓ green food coloring
• vanilla ice cream
• milk
• mint extract
• chocolate syrup
• whipped cream
• green decorator sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
3. 3 Drizzle chocolate syrup around the inside of 2 tall glasses; pour shake into the glasses. Top with whipped cream and green sugar.
4. 4 Enjoy!

By Julie Kimball Fitzgerald

Ingredients

• ✓ green food coloring
• egg
• sweet pickle relish
• mayonnaise
• celery salt
• yellow mustard
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely.
3. 3 Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
4. 4 Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon.
5. 5 Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

By ANGELA O

Ingredients

• ✓ green food coloring
• cucumber
• onion
• cream cheese
• dill
• hot pepper sauce
• cayenne pepper

Instructions

1. 1 Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
2. 2 Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
3. 3 Serve immediately or refrigerate to let the flavors meld.

By Heather

Ingredients

• ✓ green food coloring
• sweet roll dough
• vanilla frosting
• milk
• yellow food coloring
• red food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ green food coloring
• waxed paper
• butter
• miniature marshmallow
• almond extract
• vanilla extract
• cornflake cereal
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking tray with waxed paper.
3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Ingredients

• ✓ green food coloring
• graham cracker crumb
• butter
• sugar
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice

Instructions

1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
2. 2 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
3. 3 Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
4. 4 Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

By lutzflcat

Ingredients

• ✓ green food coloring
• milk
• heavy cream
• sugar
• vanilla extract
• peppermint extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, cream, sugar, vanilla, peppermint extract, and salt together in a large bowl until the sugar has dissolved. Mix in green food coloring.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Add chocolate chips about 10 minutes into the freezing. Continue churning until ice cream has thickened, about 20 minutes more.
5. 5 Transfer to an airtight container and freeze until firm, about 2 hours.
6. 6 Serve and enjoy!

By Darryn M Briggs

Ingredients

• ✓ green food coloring
• white cake mix
• water
• egg white
• vegetable oil
• white frosting
• candy-coated chocolate pieces
• water
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 (8-inch) round cake pans. Blend together cake mix, 1 cup water, egg whites, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared cake pans.
2. 2 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 15 minutes. Remove cakes from the pans and cook completely on a wire rack.
3. 3 Cut a circle out of the center of 1 cake layer, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place uncut cake layer on a serving platter and frost the top. Place ring layer on top of frosted layer and frost the sides and top of basket. Decorate the sides and top by pressing candy pieces into frosting.
4. 4 Combine green food coloring and 1/2 teaspoon water in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in the center of cake basket.
5. 5 Cut an 8x16-inch piece of aluminum foil. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert the ends into the cake top to create a handle. Fill basket with Easter candy and goodies, if desired.

By Valerie Cain Cuff

Ingredients

• ✓ green food coloring
• water
• salt
• watermelon rind
• clove
• mustard seed
• cinnamon stick
• apple cider vinegar
• white sugar

Instructions

1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Ingredients

• ✓ green food coloring
• chocolate fudge cake mix
• pudding
• butter
• cream cheese
• cream cheese frosting
• egg
• creme de menthe candy flavoring
• dark chocolate chips
• mint chips

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
3. 3 Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
4. 4 Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
5. 5 Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
6. 6 Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
7. 7 Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
8. 8 Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
9. 9 Pour batter over the chocolate crust in the 9x13 pan.
10. 10 Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
11. 11 Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
12. 12 Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
13. 13 Remove pan from oven and cool completely.
14. 14 Cover and refrigerate until chilled, at least 2 hours.
15. 15 Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
16. 16 Pour melted chocolate into a resealable plastic bag.
17. 17 Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
18. 18 Cut cake into bars to serve.

By Melissa Goff

Ingredients

• ✓ green food coloring
• egg
• salad dressing
• mustard
• salt
• black pepper
• hot sauce
• red food coloring
• blue food coloring
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
3. 3 Cut hard-boiled eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.
4. 4 Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
5. 5 Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
6. 6 Enjoy!

By NancyClancy

Ingredients

• ✓ green food coloring
• almond paste
• butter
• sugar
• egg
• all-purpose flour
• red food coloring
• red raspberry jam
• apricot jam
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
2. 2 Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
4. 4 Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5. 5 Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
6. 6 Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

By Penney

Ingredients

• ✓ green food coloring
• sugar
• corn syrup
• water
• butter
• cornstarch
• salt
• vanilla extract
• almond extract
• almond

Instructions

1. 1 Butter one 8-inch square pan; set aside.
2. 2 In a 2-quart saucepan over medium heat, combine sugar, corn syrup, water, butter, cornstarch, and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
3. 3 Remove from the heat; stir in vanilla, almond extract, almonds, and food coloring. Pour mixture into prepared pan. Let stand until cool enough to handle. Taffy should be lukewarm in the center as well as at the edges.
4. 4 Fold, double, and pull taffy until it is light in color and stiff, 5 to 10 minutes. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

By Monica Jimenez

Ingredients

• ✓ green food coloring
• pastry flour
• sugar
• cocoa powder
• water
• vegetable oil
• vanilla extract
• vanilla frosting
• strawberry
• round red candy
• candy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
2. 2 Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
4. 4 Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
5. 5 Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

By britt98

Ingredients

• ✓ green food coloring
• baking mix
• milk
• sugar
• butter
• black licorice
• candy corn
• confectioners sugar
• milk
• orange extract
• orange food coloring

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
3. 3 Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.
4. 4 Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
5. 5 Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
6. 6 While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
7. 7 Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
8. 8 Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

By Pi3

Ingredients

• ✓ green food coloring
• yellow cake mix
• water
• vegetable oil
• egg
• coconut
• red food coloring
• marshmallow
• pink frosting
• white frosting
• fruit roll
• bunny ear

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
2. 2 Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
3. 3 Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
4. 4 Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
5. 5 Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
6. 6 Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
7. 7 Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
8. 8 Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
9. 9 Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

By Barb Cook

Ingredients

• ✓ green food coloring
• cooking spray
• brown sugar
• butter
• cinnamon
• crescent roll dough
• powdered sugar
• milk
• yellow food coloring
• food coloring
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3. 3 Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4. 4 Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5. 5 Place one or two at a time in the prepared air fryer basket without overcrowding.
6. 6 Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7. 7 Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8. 8 Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ green food coloring
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• red food coloring

Instructions

1. 1 Gather the ingredients.
2. 2 Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
3. 3 Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth.
4. 4 Gradually stir in the flour mixture until evenly blended.
5. 5 Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to reach your desired shade, if needed.
6. 6 Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other.
7. 7 Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
8. 8 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
9. 9 Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

By Gitano

Ingredients

• ✓ green food coloring
• yellow cake mix
• water
• egg
• vegetable oil
• coconut extract
• butter
• confectioners' sugar
• heavy cream
• coconut
• water
• jelly bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.
4. 4 Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.
5. 5 Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.
6. 6 Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.
7. 7 Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.
8. 8 Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.
9. 9 Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.
10. 10 Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

By BeachPeach

Ingredients

• ✓ green food coloring
• butter
• butter
• white sugar
• egg
• self-rising flour
• vanilla extract
• doll
• cake board
• strawberry
• wooden skewer
• vanilla frosting
• pink food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease four 8-inch springform pans and line with parchment paper.
2. 2 Combine 1 cup plus 6 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Sift flour in gradually and add the vanilla extract, beating until smooth. Distribute batter evenly between the 4 prepared pans.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove rings and transfer cakes to wire racks. Cool completely before decorating, about 1 hour.
4. 4 Cut out a 2-inch hole from the center of each cooled cake using a round cutter of glass, large enough for the doll to fit through.
5. 5 Glue cake board onto a revolving cake stand using a small amount of frosting. Spread 2 tablespoons of frosting on the cake board and lay the first cake on top. Repeat with remaining cake layers, aligning the holes in the center; cake should reach the hips of the doll. Insert 4 straws 1/2 inch from the hole, piercing all the way through the layers, to add stability. Cut off the ends of the straws sticking out from the cake with scissors.
6. 6 Measure 1/2 inch from the top edge of the cake using a ruler, rotating the cake and making marks with a skewer. Trim off the edge at an angle to create a dome-shaped skirt.
7. 7 Color 2/3 of the vanilla frosting in a bowl with a few drops of pink food coloring. Frost entire cake with a thin layer of frosting, including inside the hole in the center using a thin spatula. Refrigerate cake for 30 minutes to 1 hour to set the first coat.
8. 8 Fill a piping bag with a large flat tip with frosting. Pipe frosting around the cake, working from the bottom up, until it is fully covered. Immerse a long icing spatula in hot water and dry thoroughly with a kitchen towel. Smooth frosting with the warm spatula for a polished, smooth finish. Repeat process until frosting is smooth. Chill cake in the fridge for at least 1 hour and up to overnight.
9. 9 Wrap the doll's legs with plastic wrap and insert doll into the hole, adding frosting to the hole if necessary to keep the doll in place.
10. 10 Divide remaining frosting into different bowls and color pink, green, and/or leave some white. Use the skewer to trace where you intend to pipe any patterns, bows, or other design elements over the frosting.
11. 11 Fit a small star tip on a piping bag and fill it with white or light pink frosting. Holding the bag almost perpendicular to the cake, make rows of small stars for the front of the dress. Work from the bottom up. Pipe more stars directly onto the doll from the waist up to make the top of the dress.
12. 12 Use a ruffle tip to create ruffles, ribbons, and bows. Use a small star tip to create rosettes all over the skirt of the dress. Use a leaf tip with green icing to add leaves. Keep completed cake in the refrigerator until serving.

By Fioa

Ingredients

• ✓ green food coloring
• chocolate cake mix
• water
• vegetable oil
• egg
• white cake mix
• egg white
• milk
• vanilla pudding mix
• vanilla sandwich cookie
• chocolate candy
• kitty litter box
• liner
• kitty litter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms of two 9x13-inch glass baking dishes.
2. 2 To make the cakes: Mix chocolate cake mix, 1 ¼ cups water, 1/2 cup vegetable oil, and 3 eggs in a large bowl with an electric mixer on medium speed until well combined. Pour into one of the prepared baking dishes.
3. 3 Mix white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in another large bowl on medium speed with clean beaters until well combined. Pour into the second prepared baking dish.
4. 4 Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes for the chocolate cake and 29 to 34 minutes for the white cake. Remove from the oven and let cool to room temperature on a wire rack, about 30 minutes.
5. 5 While the cakes are baking, make the pudding: Whisk cold milk and pudding mix together in a large bowl for 2 minutes. Refrigerate until needed.
6. 6 Crumble cookies in small batches in a food processor, scraping down the sides of the bowl often. Place 1/4 cup crumbs into a small bowl; stir in food coloring until crumbs are green. Set remaining crumbs aside.
7. 7 Unwrap candy rolls. Line the kitty litter box with the liner.
8. 8 Crumble cooled cakes into a large bowl. Add 1/2 of the uncolored cookie crumbs and some chilled pudding; toss to blend, adding more pudding as needed until mixture is moist but not soggy. Pour mixture into the kitty litter box.
9. 9 Microwave 1/2 of the candy rolls in a microwave-safe dish until soft, 30 to 60 seconds. Shape the ends so they are no longer blunt, then curve the candies slightly. Bury candies randomly in the litter box and sprinkle with 1/2 of the remaining uncolored cookie crumbs. Sprinkle a few green crumbs over top.
10. 10 Microwave 3 to 4 candies until almost melted. Place them on top of the cake and sprinkle some green crumbs over top.
11. 11 Microwave remaining candies until soft, then shape as in Step 9. Arrange all but one candy randomly over the cake, then sprinkle with remaining uncolored crumbs. Hang the remaining candy over one side of the litter box and sprinkle remaining green crumbs over top. Serve cake with the kitty litter scoop.

By Dee

Ingredients

• ✓ green food coloring
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• walnut
• corn syrup
• butter
• almond extract
• blue food coloring
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat 1 cup butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks until incorporated, then stir in vanilla. Add flour; mix well. Set dough aside.
3. 3 Whisk egg whites in a shallow dish until foamy. Spread walnuts on a plate or waxed paper.
4. 4 Roll 1 teaspoon dough into a ball; roll in egg whites, then in walnuts. Place on a cookie sheet. Repeat with remaining dough; space 2 inches apart on cookie sheets. Press thumb into each ball until makes an indentation.
5. 5 Bake in the preheated oven for 12 minutes.
6. 6 Meanwhile, beat corn syrup, 2 tablespoons butter, almond extract, and food colorings together; gradually stir in confectioners' sugar until fondant mixture incorporated. Roll ½ teaspoon into an egg-shaped ball; repeat with remaining fondant mixture.
7. 7 Place fondant eggs into cookie indentations.

By Dawn Hunt

Ingredients

• ✓ green food coloring
• cooking spray
• all-purpose flour
• pistachio
• yellow cake mix
• pistachio pudding mix
• water
• egg
• vegetable oil
• pistachio extract
• confectioners' sugar
• heavy cream
• vanilla extract
• pistachio

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
3. 3 Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
4. 4 Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.
5. 5 Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
7. 7 Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
8. 8 To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
9. 9 Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

By Marcia

Ingredients

• ✓ green food coloring
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• peppermint extract
• baking soda
• water
• all-purpose flour
• salt
• cream of tartar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water; stir into batter.
3. 3 Combine flour, salt, and cream of tartar in a separate bowl. Gradually add to batter; mix well. Stir in chocolate chips and food coloring until evenly distributed.
4. 4 Drop spoonfuls of batter onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

By Paulie B

Ingredients

• ✓ green food coloring
• cucumber
• pickling salt
• water
• water
• alum
• water
• water
• white sugar
• white vinegar
• pickling spice
• canning jar
• lid
• ring

Instructions

1. 1 Day 1: Place cucumbers in a large (10-quart) jar or pickle crock; set aside. Add pickling salt to a large pot; stir in 16 cups water or enough to cover cucumbers. Bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers; cover crock with a lid or dinner plate.
2. 2 Days 2: Stir pickle and brine mixture once; cover crock after stirring.
3. 3 Day 3: Stir pickle and brine mixture once; cover crock after stirring.
4. 4 Day 4: Strain pickles; discard brine. Bring 16 cups water to a boil in a pot; pour over pickles in crock. Cover crock.
5. 5 Day 5: Strain pickles; discard water. Add alum to a pot; add 16 cups water and bring to a boil, stirring until alum is completely dissolved. Pour boiling water-alum mixture over pickles in crock. Cover crock.
6. 6 Day 6: Strain pickles; discard water-alum mixture. Combine 16 cups water, sugar, vinegar, pickling spice, and food coloring in a pot; bring to a boil, then pour over pickles in crock. Cover crock.
7. 7 Day 7: Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil; pour over pickles in crock. Cover crock.
8. 8 Day 8: Inspect 11 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
9. 9 Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil.
10. 10 Pack pickles into hot, sterilized jars; add boiling syrup, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
11. 11 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
12. 12 Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Tammylou