Polka Dot Salad Recipes

SPRING POLKA DOT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
• Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

POLKA DOT EGG TREATS

Steps:

• Wash and dry the inside of plastic egg. Line cookie sheet with waxed paper.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in cereal until well mixed. Stir in chocolate candies.
• Working quickly, press cereal mixture into each egg half, filling full. Remove from mold; gently press 2 halves together. Place on cookie sheet. Repeat with remaining cereal mixture. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave candy melts on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip bottom third of each egg treat into melted candy; let excess drip off. Return to cookie sheet. Let stand until set, about 5 minutes. Store covered at room temperature.

POLKA DOT SALAD

Steps:

• Cook the pasta according to the package directions; drain, rinse with cool water, and drain again; set aside to cool.
• In a mixing bowl, combine the cooled rigatoni, cucumber and the next 4 ingredients.
• In a smaller mixing bowl, stir the parsley, Miracle Whip, sugar, and vinegar; blend well.
• Pour dressing over salad mixture; toss to combine and coat well.
• Mom chills the salad for several hours before serving.

POLKA DOT PASTA SALAD

Steps:

• Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.
• In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.
• Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.
• Top with the toasted almonds and serve chilled or at room temperature.
• To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

POLKA DOT QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
• Coarsley chop the cranberries and set aside in a small bowl.
• In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
• Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
• Add the milk mixture to the flour mixture and stir until just moistened.
• Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!)
• Cool to room temperature on the wire rack before slicing.