Cookies

Chubby Bunny Cookies

4

This soft cookie made from a cake mix bakes up in minutes. And kids will enjoy adding the simple decorations. Sounds like the perfect Easter treat!

16
1 package yellow cake mix (regular size)
2 eggs
1/2 cup water
15 drops red food coloring
16 red gumdrops
32 miniature semisweet chocolate chips
In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a 1/4-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter. Using pink batter, pipe a 4-in. x 2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters. Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake at 375° for 4-6 minutes or until set. Cool for 1 minute before removing to wire racks to cool. Store in an airtight container. Yield: 16 bunnies.
Nutritions

Calories
1182

Sodium
381mg
15% DV

Fat
9g
14% DV

Protein
5g
11% DV

Carbs
287g
97% DV

Fiber
3g
12% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV