Page 19 - 5-29-15 Friday's Edition

Recipes
Graduation Cap Cupcakes
Orange-flavored cupcakes topped with a chocolate- graham mortarboard earn you a degree in cuteness.
1 package (2-layer size) yellow cake mix
1 pack of Orange Flavor Unsweetened Drink Mix
(Kool-Aid)
2/3 cup (1/2 of 7-oz. tub) Dark Semi-Sweet Dipping
Chocolate, melted
12 graham crackers, broken crosswise in half
(24 squares)
2 cups thawed whipped topping (Cool Whip)
2 chewy fruit snack rolls, any color (for tassels) 24 jelly beans (for tassels)
DIRECTIONS; Heat oven to 350oF.
Prepare cake batter as directed on package. Blend in dry drink mix; spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top of graham; place in single layer on baking sheet. Refrigerate until firm.
Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake, being careful to not poke through to bottom of cupcake. Spoon whipped topping into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe whipped topping into holes and onto tops of cupcakes, reserv- ing small amount of whipped topping for later use. Top cup- cakes with grahams, chocolate sides up, to resemble graduation caps.
Use fruit rolls to make tassels for caps (below). Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining whipped topping.
Option: For a black-and-white graduation, spread half the graham squares with additional whipped topping instead of the melted chocolate. Line up different-colored caps in alter- nating rows to create a checker-board pattern.
How to Make Tassels
DIRECTIONS: Cut each fruit snack roll into 12 pieces. Cut 3/4-inch slits at one short end of each piece to resemble fringe. Tightly roll up lengthwise to resemble tassel.
From Tonia Turner
From elementary school to grad school, every graduation is a mile- stone typically celebrated with a big party.
Finger-foods and sweet treats are a key part of celebrations.
By adding color schemes and personalized details you can truly make your graduate feel as special as they really are!
Diploma Sandwiches
Fun for a graduate's party, these easy sandwiches can be made ahead and chilled. Thinly sliced ham, turkey, beef and cheese are other options for the filling.
You can also use halves of 6” tortillas to make smaller "diplomas."
1 loaf (16 oz.) thin white sandwich bread, crusts removed or 6” tortillas
2 cups prepared ham, tuna or chicken salad or lunchmeat and cheese slices
(your preference)
Whole chives or green onion tops
DIRECTIONS: Option 1 - Flatten bread slices with a rolling pin. Spread a rounded table- spoonful of ham salad onto each slice of bread. Gently roll up; tie with a chive. Option 2 – Add choice of condiments (mayo, mustard, etc.) to your tortillas and add a slice of lunchmeat and cheese. Gently roll up; tie with a chive.
Diploma-Worthy Punch Punch up the party with this diploma-worthy punch.
2 packages (10 oz. each) frozen raspberries in syrup, thawed
2 cans (12 ounces each) frozen pink lemonade concentrate, thawed
2 cans (11- 1/2 oz. each) frozen raspberry juice cocktail concentrate, thawed
12 cups water
4 cans (12 oz. each) lemon-lime soda 1 lemon, thinly sliced
DIRECTIONS: Carefully spoon raspber- ries with syrup into 2 ice-cube trays. Add enough water to just cover raspberries. Freeze 3 hours or until firm.
In very large plastic or glass pitcher, mix lemonade concentrate, raspberry juice concen- trate and water. Refrigerate until serving time.
Just before serving, stir soda into lemonade mixture. Place ice cubes in glasses; pour lemonade mixture over ice. Garnish with fresh raspberries and/or lemon slices.
FRIDAY, MAY 29, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B