Tablespoon Top40 Rainbow Recipe Book Rev

TOP 40Rainbow Recipestop 40

2013 TABLESPOON.COM

Rainbow Piata Cake

Double Rainbow Cupcakes

Fruit and Creme Cake

Polka Dot Rainbow Cupcakes

Rainbow Angel Birthday Cake

Rainbow Cake

Rainbow Cake in a Jar

Rainbow Fondant Cupcake Cakes

Teeny Tiny Rainbow Cakes

Tie-Dyed Cupcakes

Vanilla Rainbow Cake

Rainbow Cheesecake

Double Rainbow Pudding

Mini Rainbow Whoopie Pies

Rainbow Cheesecake Hearts

Rainbow Fudge

Rainbow Cookie Pop Mash-Up

Rainbow Peppermint Patties

Rainbow Pinwheel Cookies

Rainbow Sprinklers

Rainbow Strawberry Shortcake Treats

Triple Rainbow Push-up Cakes

COLORIFFIC

BIRTHDAY

CAKES

BRIGHT

PARTY

BITES

DREAMY

DESSERTS

& TREATS

MAGICAL

MAIN

DISHES

Double Rainbow Cake Jelly Shot

Double Rainbow Shots

Rainbow Cherry Jigglers

Rainbow Chex Mix

Rainbow Gelatin Orange Wedges

Rainbow Milk Shooters

Rainbow Slaw Salad

Spiked Rainbow Ribbon Salad

Yogurt-Gelatin Ribbon Salad

Rainbow Pasta

Double Rainbow Bagels

Double Rainbow Pancakes

Rainbow Breakfast Bento Box

Rainbow Donuts

Rainbow Pizza

Rainbow Sushi Rolls

Rainbow Swirl Bread

Rainbow Waffles

COLORIFFIC BIRTHDAY

CAKES

RAINBOW PIATA CAKE

DOUBLE RAINBOW CUPCAKES

FRUIT AND CREME CAKE

POLKA DOT RAINBOW CUPCAKES

RAINBOW ANGEL BIRTHDAY CAKE

RAINBOW CAKE

RAINBOW CAKE IN A JAR

RAINBOW FONDANT CUPCAKE CAKES

TEENY TINY RAINBOW CAKES

TIE-DYED CUPCAKES

VANILLA RAINBOW CAKE

COLORIFFIC BIRTHDAY CAKES

INGREDIENTS

1 16-ounce box Betty Crocker pound cake mix cup ( stick) butter, softened2/3 cup water2 large eggsshortening to butter pans and counterflour to dust pans1 can Betty Crocker cake icing

2+ cups assorted candy24-28 ounces white fondantpa ste or gel food coloring - red, orange, yellow, green, blue, indigo, violet1 container Betty Crocker Rich and Creamy vanilla frosting

SUPPLIES NEEDED

2 white coated cake boards

RAINBOW PIATA Cake

Directions

Preheat oven to 350 F. Grease two 9 round baking pans with shortening. Dust pans with flour and tap to remove excess.

Beat cake mix and softened butter on low speed until combined. Add water and eggs and beat on low to combine. Mix on medium speed for 2 minutes. Equally divide batter among the two round cake pans (13 ounces in each.) Bake for 22-26 minutes until a toothpick in the center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a cooling rack.

Measure and cut cakes in half, so you have four rainbow shaped cakes. Set the cakes on top of each other to make sure they are all the same size. If not, cut off any excess.

Set two of the rainbow shaped cake pieces aside. Lay the two remaining cakes flat on a cutting board. Trim off the rounded tops of each cake so that these cakes can be sandwiched flat in between the other two cakes. Then, use a sharp knife to cut a smaller rainbow shape out of the centers of these two cakes, making a well for the candy.

Remove all the scraps and crumbs from your work surface, leaving your two cut-out cakes and two whole cakes.

Pipe Betty Crocker Cake Icing onto one side of a cut-out cake. Place the flat side of one whole cake on top of the icing. Pick up the stacked cakes and turn it upside down, so that the whole cake is now on the bottom and the cut-out cake is on top. Pipe icing along the edge of the cut-out cake, and carefully pick up the other cut-out cake and set it on top.

Pour candy into the cut out area of the cake, filling the hole completely, so that

there is no room for the cake to sag once its upright. Pipe icing around the edge of the top cut-out cake.

Place the flat side of the final cake layer on top. If needed, pipe any remaining icing in between the cake layers to fill in any gaps.

Cut a piece of cake board the size of the bottom of the rainbow cake. Pick up the cake and turn it so that the rainbow is facing you, not lying flat, and set the cake on the board. Use a container of frosting to frost the cake, making it as smooth as possible.

Color 16 ounces fondant light blue. This will be the sky and it looks good with streaks of darker blue throughout, so theres no need to completely mix the coloring into the fondant.

Lightly grease a cutting board or counter with shortening and roll out light blue fondant into a large rectangle.

Pick up fondant and drape it over cake. Smooth out fondant. Cut off any excess fondant from edges of cake. Set cake on a larger cake board. You can use a dab of frosting to hold it in place, if needed.

Create a rainbow by coloring pieces of fondant (about 1 ounce each) using violet, indigo, blue, green, yellow, orange and red coloring. Roll each color into a long log.

Set the baking pan used to bake the cake, upside down on your counter. Start with the red fondant, set one log on the pan along the top edge. Set the orange log next to the red. Your fondant pieces may stick to each other if they are a bit sticky. If they dont stick, use a small amount of water as edible glue.

Continue to add rainbow stripes, adding yellow, green, blue, indigo, then finally

violet. Cut across the fondant logs in the middle of the cake pan, so your rainbow is the same size as your cake. Remove excess fondant.

Smooth out the rainbow, pressing all the pieces together. Brush one side of the rainbow lightly with water. Carefully pick up rainbow and press the side that has been brushed with water up against the fondant covered cake. Hold the rainbow in place for about a minute until it adheres to the cake.

To make clouds, pinch off varying sizes of white fondant, roll them into balls. At the end of each side of the rainbow, stack the fondant balls into cloud formations.

Once the clouds are completed your cake is ready to be displayed. I cut my larger cake board to look like a cloud, and set it on a piece of blue sky paper for added affect.

To serve cake, cut and allow candy to fall out. I made a cut in the center of the cake in order to get a nice photo but found that by doing so my candy got covered in crumbs. I suggest you start by cutting off one end of the rainbow cake, allowing the candy to spill out of the cake for more of a piata like effect.

NOTE: When you create a candy filled cake, the candy inside will become moist as it sits inside the cake. Choose candies that will keep their shape once moist.

MAKES

8SLICES

TOTAL TIME

3.5HOURS

PREP TIME

2HOURS

Recipe by Hungry Happenings

INGREDIENTS

1 box Betty Crocker SuperMoist white cake mix1 can Betty Crocker whipped fluffy white icing24 cupcake wrappers1 water, vegetable oil, & eggs called for on box3 drops each red, orange, yellow, green, blue and purple food coloring12 quart size freezer bags cup each red, orange, yellow, green, blue and purple candy melts1 wax paper

Double Rainbow Cupcakes

Preheat oven to 350F. In a large bowl, combine cake mix, eggs, oil and water. Mix well.

Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a bag of each color. Seal and squeeze bag to combine.

Cut a corner off each bag and pipe out about 2 teaspoons of each color into muffin tins lined with cupcake wrappers.

Bake at 350 degrees for 18-22 minutes, until done.

While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a time, stirring after each interval, until smooth.

Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw rainbows onto wax paper. Let set completely.

When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper and place on top to garnish.

DIRECTIONS

TOTAL TIME

1:00HOURS

SERVINGS

24CUPCAKES

PREP TIME

30MINUTES


Recipe by Gourmet Mom

INGREDIENTS

CAKE

1 round angel food cake (8 or 9 inch)1 cup raspberry sherbet, slightly softened1 cup lime sherbet, slightly softened1 cup orange sherbet, slightly softened

FROSTING

1 pint (2 cups) whipping cream cup powdered sugar1 teaspoon vanilla

Fruit and Cream Cake

Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.

In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.

DIRECTIONS


Recipe by Betty Crocker

TOTAL TIME

1:50HOURS

SERVINGS

16SLICES

PREP TIME

20MINUTES

INGREDIENTS

1 box Betty Crocker SuperMoist party rainbow chip cake mix1 cup water cup vegetable oil3 eggs2 containers Betty Crocker Rich and Creamy vanilla or creamy white frostingfood coloring for rainbow colors

Polka Dot Rainbow Cupcakes

Mix the cake mix with the eggs, water and oil until combined.

Fill cupcake liners 3/4 of the way full and bake for 15-20 minutes at 350F. Then let them cool completely.

Divide (no need in measuring) one container of frosting into six mini bowls.

Add a few drops of food coloring in a mini bowl. Repeat one color to each bowl to make separate frosting bowls of the colors of the rainbow - red, orange, yellow, green, blue, purple.

With the other container of frosting, frost a layer of white onto each cupcake.

Fill small zipper storage bags with the individual frosting. Cut a tiny hole in the corner of the bag and pipe on the dots.

DIRECTIONS


Recipe by Sugar and Charm

TOTAL TIME

50MINUTES

SERVINGS

16CUPCAKES

PREP TIME

10MINUTES

INGREDIENTS

1 box Betty Crocker white angel food cake mix1 cups cold water1 teaspoon grated lemon or orange peelRed, yellow and green liquid food colors1 cup Betty Crocker vanilla frosting (from 1-lb container)12 to 15 square candy fruit chews

Rainbow Angel Birthday Cake

Move oven rack to lowest position (remove other racks). Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.

Spoon cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.

Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

DIRECTIONS


TOTAL TIME

3HOURS

SERVINGS

12SLICES

PREP TIME

20MINUTES


INGREDIENTS

2 boxes Betty Crocker white cake mix4 drops food coloring4 packages cream cheese (8 oz)1 cup butter5 cups powdered sugar (confectioners sugar)1 tablespoon vanilla

Rainbow Cake

For the cake, make one box cake mix according to the directions on the box. Separate batter into 3 bowls with roughly about 1 cup of cake mix per bowl. Add desired food coloring to each bowl (purple, blue, green).

Bake cakes in round pans according to box instruc-tions, but make sure you check the cake about 10 minutes before its supposed to be done. With less mix in each pan, they can cook faster.

Repeat for the remaining colors (red, orange, yellow). You will now have six layers of different colors.

For the frosting, mix together softened (room temperature) butter and softened (room tem-perature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powdered sugar.

After the 5th cup of powdered sugar, taste the frosting and see if you would like it sweeter. (I tend to use the full 6 cups, but some prefer the frosting less sweet.)

Try to level each layer of cake with a large bread knife. For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it.

To assemble, start with the PURPLE layer first. Put

the purple layer on your cake stand or plate. Add enough frosting to cover the layer and some to spill over the edges, anywhere from to one cup of frosting. Run the flat, straight side of a knife around the cake to smooth out the edges.

Add the BLUE layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of a knife so that it covers the cake and falls out over the edges. Then run your knife around the outside edge of the cake to smooth out the sides.

Put the cake into the fridge for at least 2 hours or freeze for 1 hour.

Repeat with GREEN layer, then YELLOW layer.

Put cake into fridge for at least 2 hours or freeze for 1 hour.

Repeat with ORANGE layer, then RED layer.

Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting.

Once you have finished frosting the cake, add any decorative touches or words that fit your occasion!

DIRECTIONS


by Food 4 Thawt

TOTAL TIME

3HOURS

SERVINGS

16SLICES

PREP TIME

2HOURS

Rainbow Cake in a Jar

DIRECTIONS

INGREDIENTS

1 Betty Crocker SuperMoist white cake mix1 container Betty Crocker Whipped Ready to Spread white frosting3 egg whites (for cake mix)1/3 cup vegetable oil (for cake mix)1 cup water (for cake mix)Betty Crocker NEON food colors in neon pink, neon blue and neon purpleRegular food colors in yellow, green, red and blue3 (1-Pint) wide-mouth glass canning jarsNon-stick cooking spray

Preheat oven to 350F. Wash canning jars and dry thoroughly. Set lids and rims aside. Spray inside of each glass jar with a generous amount of non-stick cooking spray.

Make cake batter according to directions on cake mix box.

Divide batter evenly between 5 bowls (approxi-mately 1 cup of batter in each bowl).

Add 15 drops of neon pink food coloring to the 1st bowl. Stir to blend well.

Add 14 drops of regular yellow food coloring to the 2nd bowl. Stir to blend well.

Add 24 drops of regular green food coloring to the 3rd bowl. Stir to blend well.

Add 7 drops of neon blue food coloring to the 4th bowl. Stir to blend well.

Add 8 drops of regular red + 7 drops of regular blue + 3 drops of neon purple food coloring to

the 5th bowl. Stir to blend well.

Spoon about cup of each color batter into each of the jars, layering the colors in this order: purple (first), blue, green, yellow, pink (last). Use a paper towel to wipe any spills or drips from the jars.

Place the jars in a glass baking dish. Add of water to the bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but dont bake so long that the cakes are brown. You can also use a long bamboo skewer to test doneness if you have one.

Allow cakes to cool completely, about one hour, before frosting.

Spread frosting over top of cake and decorate as desired.

Recipe by tbspErin

COLORIFFIC BIRTHDAY CAKESCOLORIFFIC BIRTHDAY CAKES

TOTAL TIME

1:20MINUTES

SERVINGS

3JAR CAKES

PREP TIME

40MINUTES

INGREDIENTS

2 tablespoons shortening or butter16 ounces mini marshmallows4 tablespoons water2 teaspoons corn syrupoptional, flavored oil or extract2 pounds confectioners sugar

pas te or gel coloring - violet, indigo, blue, green, yellow, orange, red

12 baked cupcakes (baked in the same muffin tin you use to make the fon-dant cups)

Betty Crocker frostingopt ional decorations, gold luster dust,

gold edible glitter, sprinkles

Rainbow Fondant Cupcake Cups

You will need to make 6 single batches of colored marshmallow fondant in indigo, blue, green, yellow, orange and red plus one double batch in violet. For each single batch, lightly grease a microwave safe mixing bowl with butter or shortening. Pour 1 cup of mini marshmallows into the bowl. Sprinkle 1 teaspoons of water, teaspoons corn syrup and 2-5 drops flavoring, if using, over marshmallows. Toss to coat. Double amounts for the violet fondant.

Microwave for 25-45 secs on high power until the marshmallows puff up and melt (45-60 secs for a double batch.)

Stir in coloring. Make sure the color looks really bright, as it will dull a bit once the confectioners sugar is added.

Pour 1 cup powdered sugar into the bowl. Stir with a greased rubber spatula until the fondant comes together.

Grease your hands then pick up the fondant and begin to knead it working in any excess confectioners sugar. If the fondant feels sticky, add in a small amount of confectioners sugar, if its dry, add a few drops of water. Continue to knead until the fondant is smooth. With these

small amounts of fondant, I find it easiest to just knead it in my hands. If you want, you can grease your counter and knead it there.

Wrap each color of fondant in plastic wrap and allow it to rest for at least an hour.

Pinch off a heaping teaspoon of the indigo colored fondant. Roll it into a 10-inch long by 1/8 inch thick rope. Repeat with the blue fondant. Immediately, press the two fondant ropes together, using corn syrup as glue, if needed. Continue making fondant ropes add-ing a green, then yellow, orange and finally red rope to the rainbow. Cut a straight line at both ends of the rainbow. Rub the palm of your hand over the entire surface of the rainbow a few times to smooth it out. Allow it to dry for 10-15 minutes then flip it over and do the same on the other side. Repeat making a total of 12 rainbows. Wrap any excess fondant up in plastic wrap and place in a zip top bag and store for another use.

Roll out the violet fondant to about 1/8 inch thickness. Cut, using a 2 inch round cookie cutter. Re-roll as needed to make 12 violet rounds.

Brush a very thin line of corn syrup around

the top edge of violet colored fondant round. You only want a very thin line, as it will act as glue once you add the rainbow strip to it.

To shape a rainbow fondant cup, turn a muf-fin tin upside down. Lightly brush butter or shortening all around the back side of each muffin cup. Turn the violet fondant round, that is brushed with the corn syrup, upside down and set it on one of the muffin cups. Carefully pick up a fondant rainbow and wrap it around the muffin cup with the indigo stripe next to the violet round. Press the seams together. Cut off any excess fondant, press the seams of the rainbow together, us-ing corn syrup as glue if needed.

Allow the rainbow fondant to harden for about 30 mins on the muffin tin. Then, re-move the rainbow cups from the muffin tin, carefully turn them right side up.

Allow the cups to dry for at least an hour.

Fill each fondant cup with a cupcake. Frost and decorate each cupcake. Dust with gold luster dust or sprinkle on some edible gold glitter to dress up the cupcakes. Serve.

DIRECTIONS



TOTAL TIME

5HOURS

SERVINGS

12CUPCAKES

PREP TIME

3HOURS

INGREDIENTS

2 boxes Betty Crocker SuperMoist white cake mix, mixed up according to package directions

3 containers Betty Crocker white frostingparchment paper9x 13 inch pansliquid food coloring (colors from both the classic and neon sets)

Teeny Tiny Rainbow Cakes

Measure out 6 sheets of parchment to line your 9x13 pan - youll want a couple inches of overhang on both long sides of pan.

Preheat oven per cake baking directions on box.

Divide cake batter evenly into 6 bowls.

Color with liquid food coloring. Using a clas-sic food color set for the red and yellow, a 2:1 yellow/red ratio for the orange, blue and purple from a neon set, and a custom mix of the neon and classic green on the green layer. Youll need about 20 drops total in each bowl to get nice, vibrant colors.

Place one of the parchment sheets in the pan. Secure the sides to make distributing the batter easier. I used binder clips, which worked great. (Remove these before bak-ing!)

Pour the first bowl of batter into the pan, and spread it just to the edges of the pan with a spatula. When you pour the batter in, it wont look like much. Spread it out on the parchment as evenly as possible, and pop it in the oven.

Bake the layer for about 10 minutes. Watch it carefully - these thin little layers cook fast!

Remove from oven and allow layer to cool on a cooling rack (in the pan) for 10 minutes.

Remove layer from pan using the paper parchment handles, and place layer back on cooling rack to continue cooling.

Repeat with remaining layers.

Once youve baked all six layers, and allowed them to cool completely (wont take long), grab the white frosting. Give the frosting a thorough stir so its nice and loose.

Place the first layer back in the pan (leaving the parchment on). Spread about 1/3 of a tub of the white frosting evenly on the layer.

Grab the next layer in your line-up. You can use the parchment to position it, lay it face down on the frosted first layer, and then just peel the parchment off.

Repeat with remaining layers, until you get to the last one, which you wont frost.

Wrap the pan with parchment (which wont stick to the cake) and then a layer of heavy

foil and place in the freezer. Weigh the cake down using a cutting board or another pan, with a few pounds of frozen food or other freezer safe items on top.

Let the cake freeze at least overnight.

Several hours before serving, remove from freezer, unwrap, grab the cake slab out of the pan with the parchment handles, and get ready to cut. Cutting is best done when the cake is frozen!

Cut with a 2 diameter round biscuit cut-ter and keep in mind that youll need a tall cutter with handles that dont interfere too much. Once youve cut, just push the cake out of the cutter, gently but firmly onto a plate or cutting board. Repeat with remain-ing cake.

Top with frosting and sprinkles.

Spread rainbow cake joy throughout the land.

DIRECTIONS


Recipe by Michelle.p

TOTAL TIME

4:30HOURS

SERVINGS

14CAKES

PREP TIME

1:30HOURS

INGREDIENTS

1 box Betty Crocker SuperMoist white or yellow cake mixWater, vegetable oil and egg whites called for on cake mix box1 container (9 oz) Betty Crocker Parlor Perfect confetti sprinkles

Tie-Dyed Cupcakes

Heat oven to 350F (325F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes--except fill muffin cups half full; top each with teaspoon sprinkles. Top with remaining batter; sprinkle each with teaspoon sprinkles.

Bake and cool as directed on box for cupcakes.

DIRECTIONS


TOTAL TIME

1:25HOURS

SERVINGS

24CUPCAKES

PREP TIME

15MINUTES


INGREDIENTS

1 box Betty Crocker white cake mix3 egg whites1 cup water1/3 cup vegetable oil1/8 teaspoon food coloring gel (each color: red, orange, yellow, green and

blue)2 containers Betty Crocker Whipped Fluffy White Frosting

vanilla Rainbow Cake

Mix the cake mix, egg whites, water and oil until the batter is smooth.

Divide 3/4 cup of the cake batter into five bowls and add food coloring gel (red, orange, yellow, green and blue) to each. (Divide any remaining batter equally into the bowls.)

Bake each layer individually in a 6 round cake pan for 12 minutes.

After baking (and cooling), stack each layer, starting with blue, adding a nice amount of fluffy white frosting in between.

Divide the frosting into five bowls and add food coloring gel to each of them. Make sure to add a little more frosting in the bowl with red coloring, since you will be using red to cover the top of the cake.

Fill a decorating bag with the blue frosting. Using a large tip, start at the bottom of the cake and create circles around the entire bottom of the cake. Then repeat using a fresh decorating bag for each remaining colors.

DIRECTIONS


TOTAL TIME

3:30HOURS

SERVINGS

10SMALLSLICES

PREP TIME

20MINUTES

Recipe by Sugar and Charm

DREAMY DESSERTS & TREATS

RAINBOW CHEESECAKE

DOUBLE RAINBOW PUDDING

MINI RAINBOW WHOOPIE PIES

RAINBOW CHEESECAKE HEARTS

RAINBOW FUDGE

RAINBOW COOKIE POP MASH-UP

RAINBOW PEPPERMINT PATTIES

RAINBOW PINWHEEL COOKIES

RAINBOW SPRINKLERS

RAINBOW STRAWBERRY SHORTCAKE TREATS

TRIPLE RAINBOW PUSH-UP CAKES

DREAMY DESSERTS AND TREATS

INGREDIENTS

CRUST

2 cups finely crushed graham crackers2 tablespoons sugar teaspoon ground cinnamon1 pinch salt6 tablespoons unsalted butter, softened

FILLING

4 packages (8 oz each) cream cheese, room temperature1 1/3 cups sugar2 teaspoons vanilla1 pinch salt1 cup sour cream1 cup heavy cream4 large eggs1 each of liquid food colors (blue, yellow, green, red)

RAINBOW CHEeseCake

Preheat oven 350F. Before you get started with the crust, make sure your 9 inch springform pan is water tight. Do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!

Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized.

Press all of the graham cracker mixture into the prepared springform pan. Press it down firmly in the pan. Use a measur-ing cup for this, which makes it easy to get around the edges. You should have an even, flat crust.

Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325F.

To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 11/3cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.

Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the de-sired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)

Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings di-rectly in the center. This will create layers so that each slice has some of each color.

Place cheesecake into a baking dish on

oven rack, and fill baking dish with boil-ing water about 1 inch up the side of the springform pan.

Bake at 325F in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.

Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. The slow cooling will help it not crack.

Then loosely wrap the dish in foil so the foil isnt touching the top of the cake and refrigerate for at least 4 hours.

When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.

Serve either alone or with a cherry/rasp-berry sauce. Its so rich and creamy that it really doesnt need a topping.

MAKES

16SLICES

TOTAL TIME

8HOURS

PREP TIME

45MINUTES

DIRECTIONS

Recipe by Macheesmo

Double Rainbow Pudding

INGREDIENTS

1 box (5.1 oz) vanilla instant pudding, prepared per package directionsred, yellow, blue, green and purple liquid food coloringwhipped topping and rainbow sprinkles, for garnish

Separate the prepared pudding into 6 individual bowls.

Add 2 drops of food coloring to each bowl to make the rainbow colors. For orange, use one drop yellow and one drop red.

Layer the pudding by adding 2 tablespoons of the first pudding color into four small, thin parfait glasses (about 8 oz volume works well). Tap the bottom of your parfait glass gently on the counter after each layer to make the layer flatten. Repeat with remaining pudding colors.

Refrigerate per the pudding package directions, until fully set.

Immediately before serving, top with whipped cream and rainbow sprinkles.

DIRECTIONS



TOTAL TIME

1:30HOURS

MAKES

4SERVINGS

PREP TIME

15MINUTES

Mini Rainbow Whoopie Pies

INGREDIENTS

COOKIES

2 tablespoons butter, softened

cup granulated sugar1 cups Original Bisquick Mix1 egg cup milk1 teaspoon vanillaRe d, yellow, green and blue food

colors

FILLING

4 ounces (half of 8-oz. package) cream cheese, softened

cup butter, softened teaspoon vanilla1 cups powdered sugar

Heat oven to 350F. Line large cookie sheets with cooking parchment paper

In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scrap-ing bowl occasionally, until smooth. Divide batter into 5 small bowls (about cup each).

Stir food color into each as desired to create rainbow colors. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut inch off corner of each bag. Onto cookie sheets, squeeze each bag of colored batter gently to make 20 -inch circles of dough (about teaspoon each), about 1 inch apart.

Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.

In medium bowl, beat cream cheese, cup butter and teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.

For each whoopie pie, spread about teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

DIRECTIONS


TOTAL TIME

2HOURS

MAKES

50PIE BITES

PREP TIME

2HOURS


INGREDIENTS

3/4 cup graham cracker crumbs1 pinch cinnamon3 tablespoons butter, melted16 ounces cream cheese, softened2/3 cup granulated sugar1/3 cup heavy whipping cream

2 large eggs1 teaspoon vanillared, yellow, blue, green food coloring

SUPPLIES NEEDED

2 Silicone Heart Molds each with 6 cavities

Preheat oven to 325F.

Make the crust. Combine graham cracker crumbs, cinnamon, and melted butter, stirring until it looks like sand. Spoon out a heap-ing tablespoon of crumb mixture into 9 heart cavities in your molds. Press the crumbs down making an even crust. Bake crusts for 10-12 minutes until golden brown. Remove from oven and allow to cool.

Make cheesecake filling. Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor and pulse just until smooth. If you prefer, you can mix it by hand. First, mix the cream cheese and sugar together until well blended. Add whipping cream, eggs and vanilla and mix until smooth. Note: You dont want a lot of air in this mixture, so I dont recommend using a hand mixer.

Evenly divide cheesecake filling into six bowls, about a half a cup in each. Color one bowl with yellow food coloring then the oth-ers with orange, red, green, blue and purple. Start with one drop of coloring, then add

more until you achieve the desired color. To get orange, use red and yellow, for purple, use red and blue.

Equally divide the purple cheesecake filing among the 9 heart cavities, spooning about a tablespoon of the filling over each crust. Spread it out in a thin layer making sure it touches the sides of the mold completely. Wipe off any filling that smeared on the sides of the mold. Repeat this process with the blue, spreading it in an even layer over the purple.

You will need to repeat this process layering all the colors in the mold. Top the blue with green, then yellow, orange and finally red.

To achieve the creamiest cheesecakes with the smoothest top surface, you will want to bake them in a water bath. It is not mandato-ry with this recipe, but highly recommended. To do so, set your heart molds in a roasting or baking pan. Set the pan in the oven, then carefully pour enough boiling water into the pan, being careful not to splash on the cheesecakes, until the water comes halfway

up the sides of the heart mold.

Bake your cheesecakes for 20-24 minutes until the top forms a smooth film and the center is still jiggly but not wet.

Allow your cheesecakes to cool for an hour then refrigerate for at least 3 hours then freeze for two hours. Your cheesecakes will be much easier to remove from the mold if frozen.

Carefully turn the silicone mold upside down and set it over a baking sheet lined with parchment or wax paper. Gently tug at the mold pulling it away from the cheesecake, allowing the cheesecake to fall out. Im-mediately turn the cakes right side up. Your frozen cheesecakes will probably have beads of condensation on them. You can simply pat them dry with a paper towel. While the cheesecakes are frozen and are easy to move, set them on a serving platter or indi-vidual dessert plates. Keep refrigerated until about 30 minutes before serving. They will have a creamier texture if allowed to sit at room temperature for a while before eating.

RAINBOW Cheesecake hearts

DIRECTIONS



TOTAL TIME

8HOURS

SERVINGS

9INDIVIDUAL

CAKES

PREP TIME

1:30HOURS

Rainbow Fudge

INGREDIENTS

2 cans (14 oz each) sweetened condensed milk (not evaporated)5 boxes (6 oz each) white chocolate baking squares, chopped1 teaspoons vanillaliquid food color (red, blue, green and yellow)

Line 9 x 5-inch loaf pan with foil.

Divide sweetened condensed milk between 5 microwave-safe small bowls, about cup per bowl.

To make the bottom PURPLE layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in teaspoon vanilla. Tint PURPLE by adding 9 drops of red food color and 6 drops of blue food color; stir well. Im-mediately pour fudge mixture in the bottom of a foil lined pan, spreading to edges. Firmly tap pan on counter to even out layer. Place in freezer for at least 15 minutes or until top appears set.

For the BLUE layer, add 6 ounces of chopped white chocolate to one bowl of the sweet-ened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in teaspoon of vanilla. Tint BLUE by adding 18 drops of blue food color; stir well. Gently pour and spread mixture over PURPLE layer in pan. Firmly tap pan on counter to even out

layer. Place in freezer at least 15 minutes or until top appears set.

For the GREEN layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave un-covered on High 1 minute; stir until smooth. Stir in teaspoon of vanilla. Tint GREEN by adding 18 drops of green food color; stir well. Gently pour and spread mixture over BLUE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.

For the YELLOW layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave un-covered on High 1 minute; stir until smooth. Stir in teaspoon of vanilla. Tint YELLOW by adding 12 drops of yellow food color; stir well. Gently pour and spread mixture over GREEN layer in pan. Firmly tap pan on coun-ter to even out layer. Place in freezer at least 15 minutes or until top appears set.

For the top RED layer, add 6 ounces of chopped white chocolate to one bowl of the

sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in teaspoon of vanilla. Tint RED by adding 18 drops of red food color; stir well. Gently pour and spread mixture over YELLOW layer in pan. Firmly tap pan on counter to even out layer.

REFRIGERATE at least 12 hours until cold and firm. Cut into 8 rows by 4 rows, trimming edges as desired. If fudge becomes soft during slicing, return to refrigerator to firm up. Store covered in the refrigerator.

DIRECTIONS


Recipe by tbspErin

TOTAL TIME

13:30HOURS

SERVINGS

32PIECES

PREP TIME

1:30HOURS

Rainbow Cookie Pop Mash-up

INGREDIENTS

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies24 Dum Dum Pops, unwrapped

Heat oven to 350F. Line cookie sheets with cooking parchment paper. Cut cookie dough into 24 slices. On parchment-lined cookie sheet, place cookie slices about 2 inches apart.

Press a pop in center of each cookie slice.

Bake 9 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.

DIRECTIONS


Recipe by BC TasteSeekers

TOTAL TIME

45MINUTES

SERVINGS

24POPS

PREP TIME

15MINUTES

Rainbow Peppermint Patties

INGREDIENTS

5 cups powdered sugar3 tablespoons light corn syrup3 tablespoons water3 tablespoons vegetable shortening1 teaspoon peppermint extractRe d, orange, yellow, green, blue, and purple food colors (the gel version

works well here)Parchment paper16 ounces dipping chocolate

In the large bowl of a stand mixer (you can also use a hand mixer), beat 4 cups of the powdered sugar with corn syrup, water, peppermint extract, and shortening at me-dium speed until just combined. Knead on a work surface dusted with remaining cup of powdered sugar until smooth. If its not dough consistency, add a tiny bit of water until its workable.

Divide dough evenly into 6 balls. In a small bowl, color each ball red, orange, yellow, green, blue, and violet respectively. Remem-ber that adding food coloring could make your ball a little too wet, so feel free to add more powdered sugar here until the ball is workable and not sticky.

Take one ball at a time, roll it into a snake shape, place it in between two sheets of parchment paper, and roll it into a rectangle

about 11x5. Place each sheet of dough in the fridge to chill for about 15-20 minutes.

Once dough has chilled, remove the parch-ment from each layer (leaving one layer on the bottom so it doesnt stick to your surface) and stack each layer on top of the other in the order of red, orange, yellow, green, blue, purple. Chilling the dough allows the parchment paper to be removed without tearing the dough. If the dough begins to tear, chill the dough longer.

Once the layers have been stacked on top of each other, slightly roll them to get rid of any air bubbles.

Trim the long end of one side with a sharp knife so that you have an even edge to begin rolling. Starting with the long side, begin rolling the dough using the parchment paper to help roll. If your dough is too hard here, let

it soften a bit before rolling. Then freeze the roll of dough until hardened (about an hour).

When log is frozen, cut into inch circles. Turn the log after each couple of slices to keep the log round because the pressure of the knife can make the log turn oblong.

Melt dipping chocolate according to the package directions. Using a fork, dip one pin-wheel, shaking the excess off and letting it set on parchment lined cookie sheets. Repeat with all of them. Return them to the freezer to chill if they get too soft.

Place patties in the fridge or freezer to set. Store patties in between layers of parchment paper so they dont stick.

Inspired by: Hanielas.com

DIRECTIONS


Recipe by Girl Who Ate Everything

TOTAL TIME

2:30HOURS

MAKES

36PATTIES

PREP TIME

15MINUTES

Rainbow Pinwheel Cookies

INGREDIENTS

1 bag (17.5 oz) Betty Crocker Sugar Cookie Mix, mixed per package directionsLiquid food coloring, as desiredRainbow sprinkles, if desired


For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).

Roll each color dough into 14 grape-sized balls.

Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.

Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.

Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.

Roll edges of the cookie in sprinkles.

Repeat with remaining cookies.

Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).

DIRECTIONS


TOTAL TIME

1:30HOURS

SERVINGS

14COOKIES

PREP TIME

30MINUTES


DIRECTIONS

Rainbow Sprinklers

INGREDIENTS

1 cups sugar cup butter or margarine, softened cup shortening2 eggs2 3/4 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda teaspoon saltAbout 1 cups assorted colored sugars or candy decors

Heat oven to 400F. In large bowl, stir sugar, butter, shortening and eggs with spoon until mixed. Stir in flour, cream of tartar, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Roll balls in colored sugar until coated. On un-greased cookie sheet, place balls about 2 inches apart.

Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack.


TOTAL TIME

1:15HOURS

SERVINGS

72COOKIES

PREP TIME

1:15MINUTES


Rainbow Strawberry Shortcake Treats

INGREDIENTS

STRAWBERRIES3 cups chopped strawberries3 tablespoons sugar

BISCUITS2 1/3 cups Bisquick baking mix3 tablespoons sugar3 tablespoons melted butter cup milk3 cups whipped cream or whipped toppingrainbow sprinkles


Cut strawberries into small chunks. Toss with the 3 tablespoons of sugar, and place in refrigerator to macerate.

Combine the Bisquick, sugar, melted butter and milk in a medium bowl. Mix until a soft dough forms.

Divide the dough into six portions. Mix each with a few drops of food coloring (4 to 5 drops for each color) to make the rainbow colors: red, yellow, orange, green, blue, purple.

Working quickly, divide each color into several small chunks. Form small balls with one of each color. Pat the balls together to make a round

about 8 inches in diameter and 3/4 of an inch thick.

Cut with a 1 inch biscuit cutter. Pat dough remnants together lightly, and cut out more rounds until you have about 20 total.

Arrange rounds on a cookie sheet and refrigerate for about 15 minutes.

Bake for 7 to 9 minutes.

Remove from oven and allow to cool slightly.

To serve, split the biscuits in half with a serrated knife, and top bottom half with strawberries, whipped cream and, naturally, rainbow sprinkles. Prop top half on the side.

DIRECTIONS


TOTAL TIME

40MINUTES

SERVINGS

20CUPCAKES

PREP TIME

30MINUTES


DIRECTIONS

Triple Rainbow Push-Up Cakes

INGREDIENTS

1 box Betty Crocker Rainbow Chip Cake Mix1 cups water1/3 cup oil3 eggsnonstick cooking spray36 plastic push-up pop containers2 containers Betty Crocker Rich & Creamy White Frosting cup rainbow sprinkles5 drops food coloring in red, orange, yellow, green, blue and purple


In a medium mixing bowl, combine cake mix, water, oil and eggs until well blended.

Spray two mini muffin pans with nonstick cooking spray. Fill each 2/3 full with batter and bake at 350F until done, about 15 minutes.

Remove from oven and repeat with remaining batter. Let cool completely.

Drop one mini cupcake into each push-up pop container.

Divide icing into 6 bowls and tint with red, orange, yellow, green, blue and purple.

Add a generous teaspoon of frosting to the top of each cupcake.

Sprinkle with rainbow sprinkles.

Top with a second mini cupcake and add another dollop of frosting to the top.

Finish with more rainbow sprinkles and serve.


TOTAL TIME

1HOUR

SERVINGS

36CAKES

PREP TIME

10MINUTES

Recipe by Gourmet Mom

BRIGHTPARTYBITES

DOUBLE RAINBOW CAKE JELLY SHOT

DOUBLE RAINBOW SHOTS

RAINBOW CHERRY JIGGLERS

RAINBOW CHEX MIX

RAINBOW GELATIN ORANGE WEDGES

RAINBOW MILK SHOOTERS

RAINBOW SLAW SALAD

SPIKED RAINBOW RIBBON SALAD

YOGURT-GELATIN RIBBON SALAD

BRIGHT PARTY BITES

INGREDIENTS

1 3/4 cups prepared lemonade4 envelopes plain gelatin1 cups cake flavored vodka (or substitute vanilla or whipped cream vodka and a touch

of amaretto)2 teaspoons sweetened condensed milk (up to 4 tablespoons is okay, use to sweeten to taste!)

6 small bowls (one for each color)liquid food colorfrosting and sprinkles, for garnish, if desiredflexible silicone mini muffin pan

Double Rainbow Cake Jelly Shot

DIRECTIONS

Pour lemonade into a small saucepan, and sprinkle with gelatin. Allow to soak for a minute or two.

Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).

Remove from heat, stir in the vodka and sweetened condensed milk.

Pour cup portions into 6 bowls. Use liquid food color for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (For a very vibrant rainbow, use 4 drops of liquid food coloring for the red, yellow, green and blue colors. To get orange, use 3 drops red and 1 drop yellow. To get violet, use 2 drops red and 2 drops blue.)

Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue, which will assist in unmold-ing without affecting the taste or appear-ance of the jelly shots.)

Spoon 3/4 teaspoon of the red gelatin mix-ture into the muffin pan cavities. Refriger-ate until set, but still sticky when touched. (The first layer will take 10 minutes or so, subsequent layers less, about 5 minutes each.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.

Immediately before serving, garnish with a small dollop of frosting and sprinkles.

Cant find a silicone pan? Wax-lined paper cups also work for this recipe. Just re-frigerate until firm and when ready to eat, loosen by gently squeezing the cup, then simply peel away the paper cup.

MAKES

24SHOTS

TOTAL TIME

3HOURS

PREP TIME

1HOUR

Recipe by Jelly Shot Test Kitchen

DIRECTIONS

Double Rainbow Shots

INGREDIENTS

4 boxes (3oz) flavored gelatin (2 blue, 1 yellow, 1 red)3 cups vodka20 ice cubes3 cups boiling water

Youll be making five layers:

Blue (BASE layer, poured FIRST) Yellow (poured SECOND) Red (double height) (poured THIRD) Yellow (poured FOURTH) Blue (TOP layer, poured LAST)

Make the first packet of blue gelatin by mix-ing the powder with 3/4 cup of boiling water in a pitcher. Stir well until the powder is fully dissolved. Stir in 3-4 ice cubes until theyve melted and cooled the liquid down to something approaching room temperature; then stir in 3/4 cup of vodka.

Use the pitcher to pour a blue layer into your glasses. You should get between 4-8 large shots out of this depending upon your glasses. Youll wind up using about half your liquid. The other half will probably set up before you can pour it again for the final layer, so pour it in a bowl or use it as one-flavor shots... whatever you like.

Put the glasses in the fridge to set. This should take about 30-60 minutes.

Now make the yellow gelatin just like you made the blue. Pour your layers, careful to use only half the liquid. The other half can be kept at room temperature. You should be able to deploy it a second time before it sets up at room temperature. Cool the glasses again so the first yellow layer sets up.

Make the red gelatin. Pour a double layer on top of the yellow gelatin, and let it set up.

Use the other half of your yellow gelatin to create a second yellow layer atop your red layer. Chill it until it sets.

Make your second box of blue gelatin and pour a blue top layer. Again, youll have about half leftover for whatever purpose you like.

Chill your last layer, and youre set!

BRIGHT PARTY BITES

Recipe by JR Norton

TOTAL TIME

5HOURS

SERVINGS

6SHOTS

PREP TIME

1HOUR

Rainbow Cherry Jigglers

INGREDIENTS

30 maraschino cherries

OPAQUE LAYER INGREDIENTS

1 cup pineapple or orange juice1 envelopes Knox gelatin ( envelope equals about teaspoon of gelatin powder)

CLEAR LAYER INGREDIENTS

2 cups white cranberry juice cocktail2 envelopes Knox gelatin ( envelope equals about 1 teaspoon of gelatin powder)

cake sprinkles for garnish, if desired

Implements: Two flexible silicone half-sphere molds (Half-Sphere .68 Oz, 1.57 Dia. x .79 Deep, 15 Cavities), a little spray cooking oil or vegetable oil, and paper towels

Prepare the molds by wiping the mold cavities with a paper towel moistened with a a little vegetable oil (or a quick spray of unflavored cooking oil spray will also work). Then, wipe the mold cavities with a clean paper towel. This will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface.

Prepare cherries. Cut the very bottom end off each cherry. (This will allow the cherries to stand up straight in the molds.) Place the

cut cherries on a paper towel to drain.

Prepare Opaque Layer. Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until dissolved (approximately 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with the gelatin mixture. Refrigerate until fully set, 30 minutes to an hour.

Meanwhile, prepare the Clear Layer. Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until dissolved (approximately 5 minutes). Remove from heat and set aside to cool slightly (about 15 minutes).

When the mixture has cooled, and the Opaque Layer is set, remove the molds from the refrigerator. Place a cherry, cut side down, in each mold cavity. Using a table-spoon, carefully fill each mold cavity to the top with the reserved clear gelatin mixture. Return molds to the refrigerator, and chill for several hours (ideally overnight to allow the layers to fully bond).

To serve, unmold. Immediately before serv-ing, garnish with the cake sprinkles, if desired.

DIRECTIONS

BRIGHT PARTY BITES


TOTAL TIME

5HOURS

SERVINGS

30JIGGLERS

PREP TIME

1HOUR

DIRECTIONS

Rainbow Chex Mix

INGREDIENTS

1 bags (8oz) Chex Mix, chocolate peanut butter cup each candy melts in pink, orange, yellow, green, blue and purple1 cup Chex Mix Muddy Buddiessmall rainbow sprinkleslarge rainbow sprinkles

Spread the chocolate peanut butter Chex Mix on a cookie sheet.

Put the candy melts in plastic storage bags, one for each color, twisting the top, carrot style. Then, microwave one color at a time on 50% power, checking every 30 seconds or so. Once the candy is pliable, snip off the very corner of the bag and drizzle it over the Chex Mix. Repeat with each remaining color, one at a time, until youve used all the colors. I added small rainbow sprinkles after each color.

Once the candy melts have set, gently break up the mixture into bite sized chunks.

Add the Muddy Buddies. Mix gently

If desired, add large colored sprinkles for garnish.

BRIGHT PARTY BITES

TOTAL TIME

30MINUTES

SERVINGS

16SMALL CUPS

PREP TIME

10MINUTES


Rainbow Gelatin Orange Wedges

DIRECTIONS

INGREDIENTS

9 small to medium oranges6 (3oz) boxes gelatin, one in each of 6 colors (lemon, orange, strawberry, lime, berry blue, grape)

Water to make gelatin

Cut each orange in half. Remove orange sections, leaving the cup of rind. Continue until all 9 oranges are cut in half and scooped out (so 18 orange cups are ready). Set orange cups in muffin tins to keep each upright. Set aside.

Prepare six flavors of gelatin according to package directions, one at a time. With each flavor, fill 3 orange cups, filling up to the edge of the cup. Pour leftover gelatin into a food storage container and refrigerate to use as desired later. Repeat until all 6 flavors are made and all 18 orange cups are filled.

Carefully place muffin tins into the refrigerator and chill at least 4 hours (overnight is better) until fully set.

Remove each orange cup from the muffin tin and, using a sharp knife, slice into three wedges. Continue until all orange cups are sliced into colorful wedges. Place wedges on a serving platter in rainbow-color order (light to dark).

Serve immediately, or return plate of wedges to the refrigerator until serving time.

TIPS: Use an electric citrus juicer (the kind that easily juices lemon and orange halves) to make the orange cups, which made that step super quick -- and with the added benefit that we ended up with awesome homemade orange juice too! Also, if you want more than 54 wedges, just use more oranges. You have plenty of leftover gelatin to fill them.

IDEA: Use your choice of gelatin for special occasions or to coordinate with team or theme parties.

BRIGHT PARTY BITES

Recipe by tbspSusan

TOTAL TIME

4:30HOURS

SERVINGS

54WEDGES

PREP TIME

30MINUTES

DIRECTIONS

Rainbow Milk Shooters

INGREDIENTS

Cup Fruity Cheerios (use mix or all one color)1 cup nonfat milk

Combine the Cheerios and milk in a blender. Whirl until blended. Chill until ready to serve.

Create a rainbow of milk shooters by separating the Cheerios by color and mixing cup of each color with 1 cup of milk. Makes 40 shooters.

BRIGHT PARTY BITES

Recipe by Scaron

TOTAL TIME

10MINUTES

SERVINGS

8SHOOTERS

PREP TIME

5MINUTES

DIRECTIONS

Rainbow Slaw Salad

INGREDIENTS

cup honey cup lime juice2 tablespoons vinegar1 tablespoon ground cumin teaspoon salt teaspoon ground pepper1/3 cup olive oil

3 cups shredded red cabbage1 cup grated carrot4 thinly sliced green onions1 cup sugar snap peas, sliced1 sliced red pepper1 sliced yellow pepper1 cup chopped cilantro

In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.

Chop vegetables to bite size.

In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow pepper. Give a toss and add cilantro.

Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as needed.

BRIGHT PARTY BITES

Recipe by Baked Bree

TOTAL TIME

25MINUTES

SERVINGS

8BOWLS

PREP TIME

20MINUTES

DIRECTIONS

Spiked Rainbow Ribbon Salad

INGREDIENTS

4 cups water, divided6 packages (3oz) flavored gelatin dessert mix3 envelopes plain gelatin (6 tsp gelatin powder, divided)3 cups flavored rum or vodka, divided1 1/8 cup vanilla yogurt, divided

Place the bottle of liquor in the freezer for several hours before beginning recipe.

Lightly spray bundt pan or gelatin mold with non stick cooking spray. (I used a 10 cup bundt pan.) Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a min-ute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 min-utes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).

Remove from heat. Add cup of the cold liquor, and stir to combine.

Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator.

Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important if the layers set up too much, the next layer wont bond appropriated.

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thick-ened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigera-tor. Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the lay-ers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.

Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.

After completing all the layers, refriger-ate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!

BRIGHT PARTY BITES


TOTAL TIME

5HOURS

SERVINGS

16SLICES

PREP TIME

1HOUR

DIRECTIONS

Yogurt-Gelatin Ribbon Salad

INGREDIENTS

2 cups boiling water1 box (6 oz) lime-flavored gelatin1 container (6 oz) Yoplait Original Key lime yogurt

2/3 cup cold water2 cups boiling water1 box (6 oz) lemon-flavored gelatin1 container (6 oz) Yoplait Original lemon burst yogurt

2/3 cup cold water2 cups boiling water1 box (6 oz) raspberry-flavored gelatin

1 container (6 oz) Yoplait Original red raspberry yogurt

2/3 cup cold water

In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13x9-inch glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into remaining plain lime gelatin; let stand at room temperature.

When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set.

In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain lemon gelatin; let stand at room temperature.

When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.

In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain raspberry gelatin; let stand at room temperature.

When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.

BRIGHT PARTY BITES

Recipe by Yoplait

TOTAL TIME

5:30HOURS

SERVINGS

18PIECES

PREP TIME

30MINUTES

MAGICAL MAIN

DISHES

RAINBOW PASTA

DOUBLE RAINBOW BAGELS

DOUBLE RAINBOW PANCAKES

RAINBOW BREAKFAST BENTO BOX

RAINBOW DONUTS

RAINBOW PIZZA

RAINBOW SUSHI ROLLS

RAINBOW SWIRL BREAD

RAINBOW WAFFLES

MAGICAL MAIN DISHES

INGREDIENTS

COLORED PASTA

1 pound dry spaghetti, linguini (pictured), or other favorite pastafood coloring

PARMESAN CLOUDS

1 cup Parmesan cheese

RAINBOW Pasta

DIRECTIONS

Cook pasta al dente according to package instructions.

While pasta is cooking, combine about 2 tablespoons of water and 20 drops of food coloring in a large ziptop bag. Repeat with however many additional colors you would like. (Shown are 6 colors red, orange, yellow, green, blue and purple.)

When pasta is finished cooking, transfer pasta to a large collander to drain. Then immediately rinse it in cold water to halt the cooking.

Transfer the pasta in even portions to the prepared ziptop bags and seal. Use your hands to carefully combine the pasta and food coloring, and then let each bag sit for at least 1 minute to soak up the color.

Then, one color at a time, transfer a bag of pasta back to the collander and rinse with cold water to remove any extra food coloring. Then transfer the pasta back to your original pot. Repeat with the remaining colors of pasta. Toss all of the colors of pasta together to combine the colors. Serve and enjoy.

PARMESAN CLOUDS: To make the Parmesan clouds to accompany the pasta, preheat your oven to 350 degrees F. Then, on a baking sheet lined with a Silpat or parchment paper, place about 2 tablespoons of shredded Parmesan cheese in a flat circle. You can use a cookie cutter to help you shape the circles, if desired. Bake for 4-5 minutes until the cheese is melted and the edges just begin to brown, then remove and let sit for at least 2 minutes. Peel off and serve.

MAKES

4SERVINGS

TOTAL TIME

20MINUTES

PREP TIME

20MINUTES

Recipe by Gimme Some Oven

DIRECTIONS

Double Rainbow Bagels

INGREDIENTS

1 cups lukewarm water2 teaspoon active dry yeast3/4 tablespoon salt3/4 tablespoon sugar3 cups plus 2 tablespoons bread or unbleached, all-purpose flourgreen, red, yellow and blue food coloring1 teaspoon baking soda (for boiling pot) cup sugar (for boiling pot)

In the bowl of a stand mixer, combine water, yeast, salt and sugar. Add in flour and mix with a dough hook attachment until just combined. The dough will be wet and tacky this is normal.

Divide dough into fourths, placing each piece in a separate bowl. Dye each dough a different color and mix with a spatula or in a clean stand mixer bowl, one at a time, until the dough is fully dyed. Add in more flour 1 tablespoon at a time until dough is smooth and elastic.

With doughs in their separate bowls, cover with plastic wrap and let rise until doubled, about 2 hours.

Preheat oven to 400F. Set aside two bak-ing sheets lined with parchment paper and sprinkled lightly with flour. Place an empty

broiler pan in the oven anywhere it wont eventually interfere with the baking sheets.

Once doughs are risen, divide each fourth in half, shape into a ball and place on a lightly floured counter. Cover balls with lightly greased plastic wrap and let rise 20 minutes.

Meanwhile, prepare the boiling pot: Fill a large stock pot with water and bring to a boil. Reduce heat to a simmer and add in sugar and baking soda.

Poke holes in the middle of each ball with your finger and spread out dough until the hole in the middle is about 2 times larger than the diameter of the bagel wall. Drop bagels in the boiling pot two at a time, careful that they dont touch each other.

Let simmer for 2 minutes then, using a slotted spoon, flip over and simmer for

another minute. Remove bagels with the spoon and place on baking sheet.

Place bagels in oven and pour 1 cup hot tap water in the broiler pan and quickly close oven door. Bake bagels about 20-30 minutes until a deep golden brown. Remove from oven and allow to cool completely before slicing.

Drop a few drops of food coloring in light cream cheese and fold into the cream cheese, being careful to just swirl the colors, not mix them. Spread on your colorful bagels and youve got a double rainbow!

MAGICAL MAIN DISHES

TOTAL TIME

3HOURS

SERVINGS

8BAGELS

PREP TIME

2:40HOUR

Recipe by Girl Versus Dough

DIRECTIONS

Double Rainbow Pancakes

INGREDIENTS

2 cups Bisquick baking mix1 cup milk2 eggsred, orange, yellow, green, blue, and purple food colorred fruit: raspberries or strawberriesorange fruit: orangesyellow fruit: pineapple or bananasgreen fruit: kiwis or green grapesblue fruit: blueberriespurple fruit: purple grapes or blackberries6 inch bamboo skewers

Choose one fruit for each color of the rainbow (red, orange, yellow, green, blue, purple). Cut fruit into one inch cubes. String one fruit from each color onto the skewer in rainbow order. Repeat this until you have 12 fruit skewers.

In a small bowl, combine the Bisquick mix, milk, and eggs until blended. Separate mixture evenly into 6 small bowls (around cup each). Dye each bowl one of the colors of the rainbow (red, orange, yellow, green, blue, purple). Cook pancakes by pouring cup of batter onto a hot greased skillet or griddle. This will make two pancakes of each color.

Stack cooked pancakes in rainbow order and insert 6 fruit skewers into the pancakes creating a rainbow shape.

Serve with syrup.

Makes 2 stacks of complete rainbows with 2 fruit rainbows.

Inspired from iambaker.net

MAGICAL MAIN DISHES

Recipe by Girl Who Ate Everything

TOTAL TIME

20MINUTES

SERVINGS

12STACKS

PREP TIME

10MINUTES

DIRECTIONS

Rainbow Breakfast Bento Box

INGREDIENTS

Trix cerealColorful fruit (such as raspberries, blueberries, cherries, cut-up kiwifruit, pineapple or apricots)

Place small bowls, cookie cutters or paper baking cups in box or lunch container.

Arrange cereal and fruit in container, using photo as a guide.

Serve immediately, or store covered in refrigerator up to 1 day before serving.

MAGICAL MAIN DISHES

Recipe by Start Happy

TOTAL TIME

15MINUTES

SERVINGS

1BOX

PREP TIME

15MINUTES

INGREDIENTS

2 teaspoons active dry yeast (1 package)

2 tablespoons warm water (105-115F)1 cup milk, room temperature cup unsalted butter, melted3 large egg yolks2 tablespoons sugar

1 teaspoons salt teaspoon cinnamon3 cups all-purpose flour plus some

for working the dough1 Canola oil (48 oz) or other neutral oil for frying

cups cinnamon sugar (4 parts sugar, 1 part cinnamon, optional)

GLAZE

cup unsalted butter1/4 cup milk1 tablespoon light corn syrup2 teaspoons vanilla extract2-3 cups powdered sugar1 package Betty Crocker Gel Food Colors (Red, Blue, Yellow, Green)

NOTE: If you let the glaze sit for a few minutes, it will start to harden. To bring it back to life, just stir in a few drops of warm water.

DIRECTIONS

Rainbow Donuts

Add warm milk and water to a mixing bowl with dry yeast. Let sit for 5 minutes. If yeast bubbles, you are ready to go. If it doesnt, you need new yeast!

In stand mixer, attach dough hook. On low, add butter, egg yolks, sugar, salt, and cinna-mon to liquid. Finally, add flour in 3 batches. Mix on low until dough forms a tight ball. If the dough is sticking to the side of the bowl, add more flour by the tablespoon. NOTE: You dont need a mixer to make these, you can also mix the ingredients in a large bowl with a wooden spoon and then knead lightly on floured surface for a few minutes until dough is soft, but not sticky.

When dough is mixed well, lightly oil a large

bowl and add dough. Cover and let rise for 2 hours at room temperature. It should at least double in size.

When dough has risen, turn out onto lightly floured surface and roll out dough until its inch thick. Use circular cutters to cut out donut shapes. If you have a tiny cutter, you can cut out the holes for the donuts, but you can also just leave them whole.

Meanwhile, pour neutral oil in a heavy pan (cast iron or dutch oven) until the oil comes about 1.5-2 inches up the pan. Thats all you need to fry these since the donuts float. Heat the oil until it reaches 350F. Use a candy/deep-fry thermometer to ensure safe temperatures.

Once oil is hot, add donuts and cook for 60-90 seconds on each side until lightly browned. You will probably have to work in batches.

Remove donuts once they are done on each side and let cool on drying rack.

Apply glaze to the donuts!

For glaze, melt butter in a bowl and whisk in corn syrup and milk until its well dissolved. Add vanilla extract. Sift in powdered sugar until glaze is thick but still liquid.

If youre coloring your glazes, add a few drops of food coloring until you get the desired colors.

MAGICAL MAIN DISHES

Recipe by Macheesmo

TOTAL TIME

4HOURS

SERVINGS

12DONUTS

PREP TIME

45MINUTES

DIRECTIONS

Rainbow Pizza

INGREDIENTS

1 Pillsbury Artisan Pizza Crust (13.8 oz tube) 4 tablespoons jarred pesto5 purple fingerling potatoes, diced1 tablespoon extra-virgin olive oil, plus more for drizzling green bell pepper, diced yellow squash, sliced orange bell pepper, diced1 cup halved cherry tomatoes1 pinch coarse salt and freshly ground pepper


Toss the potatoes with the tablespoon of oil and arrange on a baking sheet. Season with salt and pepper and roast for 20 minutes.

Roll the pizza crust out on a flat surface. Evenly spoon the pesto over the crust, in the shape of a rainbow.

Arrange the vegetables in the order of the colors of a rainbow. The potatoes will go at the bottom, followed by the green diced peppers, then the yellow squash, followed by the orange diced peppers, and finally the halved cherry tomatoes as the very top color. Using a paring knife or pizza cutter, cut away the extra pieces of dough, creating the rainbow shape for the pizza. Season lightly with salt and pepper.

Place back in the oven and bake another 20 minutes, until the veggies have softened and the tomatoes wilted.

Drizzle with a little more oil and serve immediately.

MAGICAL MAIN DISHES

Recipe by Bev Cooks

TOTAL TIME

50MINUTES

SERVINGS

4SLICES

PREP TIME

15MINUTES

DIRECTIONS

Rainbow Sushi Rolls

INGREDIENTS

1 cup uncooked sushi rice2 tablespoons rice vinegar1 tablespoons granulated sugarpinch of saltfood coloring (red, blue, green, yellow)3 sheets nori (roasted seaweed) of an avocado, sliced into 6 slices6 matchstick strips of carrots3 pieces leg-style imitation crab, sliced in half lengthwise

Cook sushi rice according to package direc-tions.

Combine rice vinegar, sugar and salt in a small bowl. Microwave 30 seconds, then pour warm mixture into cooked rice. Fold mixture into rice until incorporated.

Divide rice among four resealable plastic food storage bags. Add about 10 drops of food coloring to each one (red in one, blue in an-other, etc). Seal bag and carefully use fingers to incorporate color into rice. Open bag and let rice sit a few minutes to absorb color.

Carefully fold colored rice together in a large bowl (OR, leave separate and arrange on nori in layers). Place one sheet of nori on top of a sheet of plastic wrap on top of a bamboo sushi mat. Wet fingers and top nori with a third of the rice mixture. Carefully press rice into a flat, even rectangle leaving a 1-inch border around the edges.

Place two strips of avocado, carrot and imita-tion crab along the bottom third of the rice/nori. Carefully roll up nori in the plastic wrap and sushi mat, pulling plastic wrap away from you with one hand while pulling rolled sushi mat toward you with the other hand to tighten the roll.

When roll is fully rolled, use a little water to seal the edge of the nori.

Use a very sharp knife to slice roll into 3/4 inch thick slices, cleaning knife between cuts.

Repeat steps 4-7 with remaining rice, nori and filling.

Arrange sushi on a plate and serve.

MAGICAL MAIN DISHES

TOTAL TIME

35MINUTES

SERVINGS

19PIECES

PREP TIME

25MINUTES


DIRECTIONS

Rainbow Swirl Bread

INGREDIENTS

1 cup milk plus 1 egg yolk (totaling 1 cup together)3 cups Gold Medal unbleached all-purpose flour2 tablespoons granulated sugar2 teaspoons (1 packet) active dry yeast1 tablespoons unsalted butter, softened2 teaspoons saltred, yellow, green, and blue food coloring

In a small, microwave-safe bowl, whisk milk and egg yolk together and microwave 30 seconds. Set aside.

In a large bowl or bowl of a stand mixer, whisk together flour, sugar and yeast.

Add milk mixture, butter and salt and stir to combine. Using dough hook and stand mixer or by hand on a lightly floured surface, knead dough until it comes together and is smooth and elastic, about 5 minutes with stand mixer or 10 minutes by hand.

Divide dough into 5 equal pieces; place each piece in a small bowl and cover with a tea towel.

Remove one piece from a bowl and place it on a plastic cutting board (or any surface youre willing to cover with food coloring). Add several drops of food coloring (Id start with 10 drops and keep adding as you go).

Using gloves to prevent your hands from getting dyed, begin to knead the food coloring into the dough, adding more food coloring until it is fully incorporated. This takes some time; just be patient and it will come together!

Shape dough into a ball and return to its bowl. Repeat with remaining pieces of dough, dying each a different color (red + blue makes purple), being sure to wash your hands/gloves and your work surface between each color.

Cover bowls with a tea towel or plastic wrap and let rise until doubled, about 1 to 2 hours.

When dough is risen, punch down dough. Remove red dough and roll out on a lightly floured surface into an 8x4-inch rectangle. Roll out yellow piece of dough into an 8-by-

4-inch rectangle and place directly on top of red dough. Repeat with green, then blue, then purple doughs until you have a stack of 8x4-inch rectangles.

Roll up dough tightly from the short end into a loaf. Place loaf in a lightly greased 9x5-inch loaf pan. Cover with a tea towel or plastic wrap and let rise until doubled, about 1 hour.

Heat oven to 375F. Uncover dough and bake until browned on top and a thermom-eter inserted in the bottom center reads 190F, about 30 minutes.

Remove loaf from pan and cool completely on a cooling rack before slicing.

MAGICAL MAIN DISHES


TOTAL TIME

3HOURS

SERVINGS

1LOAD

PREP TIME

30MINUTES

DIRECTIONS

Rainbow Waffles

INGREDIENTS

2 cups Bisquick2 eggs1 cup milkgel food coloring (red, orange, yellow, green, blue, purple)whipped cream (for clouds)Lucky Charms (for the treasure)

In a large bowl, whisk together Bisquick, eggs and milk until smooth.

Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls for the red and orange colors.

Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of batter to your desired vibrancy. Whisk in food coloring until evenly blended.

Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill the batter).

Carefully pour each color into a heated circle waffle maker to make your rainbow, starting with red, then orange, yellow, green, blue and purple. Cook according to waffle maker instructions.

Remove, and repeat with remaining batter. Cut each waffle in half.

Serve with whipped cream for clouds and Lucky Charms as the treasure at the end of the rainbow.

MAGICAL MAIN DISHES

Recipe by Gimme Some Oven

TOTAL TIME

30MINUTES

SERVINGS

6SERVINGS

PREP TIME

30MINUTES

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