Bunny In The Hole Sandwich Recipes

BUNNY IN THE HOLE SANDWICH

Bunny in the Hole Sandwich image

Make and share this Bunny in the Hole Sandwich recipe from Food.com.

Provided by LUv 2 BaKE

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
8 slices whole wheat bread (or favourite sandwich bread)
4 slices light process cheddar cheese (or your favourite cheese)
green peppers or frozen peas
red peppers or purple onion
fresh chives or green onion
margarine, as needed

Steps:

Preheat oven to 400°F.
Cut a hole in the centre of 4 slices of bread using a 3-1/2 inch egg shaped cookie cutter (a circular cookie cutter will also work); set the inner "hole" aside.
Butter remaining 4 bread slices and place butter side down on baking sheet.
Top each with a cheese slice and a piece of bread with a hole in it; break one egg into each hole.
Top eggs with 2 frozen peas or green pepper for eyes, a red pepper triangle for the nose, and chives for whiskers (this decorating also works after baking, if desired).
Bake 15 minutes or until the cheese has melted and the egg is set but slightly runny. Check frequently as the eggs set quickly.
Remove from oven, cut the bread "hole" in half to use as bunny ears (you may stick these on with a bit of cream cheese or spread cheese, if desired).
TIP: toast bunny ears during the last 5 minutes that the egg is cooking.

BUNNY BUTT CAKE

Bunny Butt Cake image

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

Steps:

Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g

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