Play a tasty April Fool’s Day trick this year

Watch the surprise on their faces when family members sample these faux foods at dinnertime

    Celebrate April Fool’s Day by playing a tasty trick on family and friends.
    Use unexpected ingredients to make “faux” foods, and watch their faces as they bite into something completely unexpected. For example, peel a banana and spread peanut butter all over it to give it the appearance of a hot dog. Serve it in a hot dog bun with some strawberry preserves drizzled over the “hotdog” to make it look like ketchup.
    Serve spaghetti squash and a mixture of cheese, cracker crumbs and pecan “meatballs” or a pizza topped with creamy cheese and fruit.
    Try a special bagel sandwich, slicing a plain cake doughnut in half to resemble a plain bagel. Brush the top of the doughnut with honey and sprinkle with chopped chocolate-toffee bits.
    Make a filling by beating 1/4 cup cream cheese, 2 tablespoons confectioners’ sugar and 1/4 teaspoon vanilla extract. Spread on the bottom half of the doughnut, and top it with thinly sliced papaya or mango to simulate smoked salmon. For a tomato slice and chopped scallions, roll out a red gummy candy such as a Sunkist Fruit Gem and chop up a green gummy candy.
    Make some French fries by cutting stale white bread into sticks and frying them in 365-degree oil for about a minute. Drain them on a paper towel, then roll in cinnamon sugar while they’re still hot. Serve with strawberry jelly on the side as ketchup.
    But the fun doesn’t have to be reserved for lunch and dinner. Get the day off to a quick start with a surprise breakfast, perhaps a serving of faux eggs.
    And don’t forget dessert. Cake made of meatloaf and topped with mashed potatoes tinted with food coloring will be a creative “end” to your meal.
    Just don’t forget to yell “April Fool’s Day. Got ya” when your family bites into these unique foods.
    Following are a few ideas for April Fool’s foods from,, and Family Fun magazine.

Cracked Eggs April Fool Cupcakes

12 vanilla mini-cupcakes baked in white paper liners
1 cup white candy melting chocolate
2 teaspoons vegetable oil
1/2 cup lemon curd
1/2 teaspoons turmeric
1 cup vanilla frosting
Plastic Easter eggs
1 clean egg carton, optional

    Melt white chocolate until smooth.
    Line a cookie sheet with wax paper or a silicone baking sheet and place in the refrigerator.
    Lightly coat a paper towel with vegetable oil and rub the inside of each plastic egg. Using a small clean brush, generously coat the inside of each oiled plastic egg half with melted candy. Transfer the egg, open side down, to the cookie sheet. Repeat with the remaining melted candy and plastic eggs.
    After a few minutes, touch up any eggs where the candy is too thin or there is a hole. Repeat process several times. The thicker the coating the less likely they will break.
    Return eggs to the refrigerator for about 5 minutes, until set. Carefully remove the hardened candy from the plastic eggs.
    Tint the lemon curd with turmeric to look like egg yolk. Spoon tinted lemon curd into a small zipper-lock bag, press out the excess air, and seal.
    Spread the tops of the cupcakes with vanilla frosting and smooth. Snip a small corner from the bag with the lemon curd. Pipe a small mound of lemon curd on top of each of the frosted cupcakes. To make whole eggs, place the candy eggshells, open side down, on top of the lemon curd to cover. For the broken eggs, arrange broken pieces of shells around the yolk. Place cupcakes in the clean egg carton, if using.


Peanut Butter and Jelly Sushi Rolls

2 tablespoons creamy peanut butter
2 tablespoons strawberry jelly, jam or preserves
2 slices bread

    Remove crusts from bread. With a rolling pin or large soup can, flatten bread.
    Spread 1 tablespoon peanut butter and 1 tablespoon jelly on each slice of bread. Roll each slice into a tight spiral.
    Cut each spiral into four pieces and serve.


April Fool’s Grilled Cheese Sandwich

1 pound cake, cut into 1/2-inch slices
6 tablespoons butter, softened
1 cup white frosting
1/2 teaspoon yellow food coloring
1/8 teaspoon red food coloring

    Spread butter on both sides of each pound cake slice.
    Cook cakes slices on griddle over medium heat for 3 to 5 minutes, turning once, until golden brown on each side. Transfer slices to a wire rack to cool.
    Stir frosting and red and yellow food colorings in a bowl until frosting is the color of American cheese.
    Spread frosting on one side of half the pound cake slices and top each with a plain slice of pound cake.


Meatloaf Cupcakes

1 pound ground beef
1 cup crushed saltine crackers
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup milk
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 cup ketchup
1/2 cup brown sugar
4 cups mashed potatoes
1 cup shredded Cheddar cheese

    Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper and seasoned salt together in a bowl.
    Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each cup of a 6-cup muffin tin.Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
    Bake in a 350-degree oven about 30 minutes, until meat is no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees. Drain fat from muffin cups.
    Top each cupcake with mashed potatoes and cheddar cheese. Bake about 10 minutes more, until cheese is melted.


Deluxe Hamburger Sliders

24 vanilla wafer cookies
12 small peppermint patties
4 drops green food coloring
12 medium green gumdrops, sliced
2 tablespoons sesame seeds
4 small rolls of apricot fruit leather
1/2 cup flaked coconut

    Place coconut and food coloring in a bowl or jar with a lid. Shake until coconut is colored. Set aside.
    Place 12 vanilla wafers, flat side up, on a cookie sheet. Unwrap the peppermint patties and place on top of the wafers.
    Unwrap fruit leather and cut into squares. Place on top of the patties to look like cheese. Top with sliced gumdrops, then add coconut.
    Place the remaining wafers atop the coconut. With a small brush, lightly paint a small amount of water on the tops of the cookies, then sprinkle with sesame seeds before serving.


Chicken Pot Pie

6 4-1/2-inch aluminum foil pie tins
2 refrigerated pie crusts
1 egg
2 tablespoons water
2 3-1/2-ounce boxes vanilla instant pudding mix or white chocolate pudding mix
4 cups cold milk
4  to 6 yellow Starburst candies
10 to 12 orange Starburst candies
3 to 5 chewy green Jolly Rancher candies or Tootsie roll candy
1 banana    
2 to 3 dried apple rings

    Unroll or unfold a pie crust on work surface. Using the upside-down pie tin as a guide, cut two circles of dough about 1/2 inch larger than the tin. Reroll the scraps to cut out a third. Repeat with the other crust.
    Crumple a piece of aluminum foil into a 1-1/2-inch ball and set it in a tin. Cover with a layer of foil to create a smooth mound, then lay a circle of dough on top. Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
    Beat the egg with water, then brush over the dough. Set pie tin on a baking sheet  and repeat with the other crusts. Bake in a 450-degree oven for about 10 minutes. Let cool completely.
    Prepare pudding with milk according to package directions. Refrigerate until serving time.
    Place the Starburst or Tootsie Roll candies, unwrapped, on a paper plate and warm in the microwave for 12 to 15 seconds, just until slightly softened. The Jolly Rancher candies will soften from the warmth of your hands.
    Make corn kernels by rolling the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope. Use a kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces. With your fingers, form each piece into a kernel by flattening one end and pinching the other.
    Once candies are shaped, lay them on waxed paper or a paper plate, set apart from each other so they won’t stick together. To make peas, roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
    For cubed carrots, cut each orange candy into 4 squares.
    To make chicken, use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
    For potatoes, peel the banana, slice three 1/4-inch-thick pieces. Cut each piece into small cubes.
    Just before serving, spoon about 2/3 cup pudding into each pie tin. Add candies and fruit to the pudding, then set the pie crust on top.
    Makes 6 pies.


family fun

Fried Marshmallow Eggs

2 teaspoons butter
12 marshmallows
2 dried whole apricots

    Place a piece of aluminum foil on a flat working surface. Grease foil with 1 teaspoon butter.
    In a small saucepan, melt remaining butter over low heat. As soon as it has melted, add the marshmallows and turn heat to medium-low. Stir continuously with a wooden spoon until the marshmallows are completely melted and have just started to bubble.
    Immediately remove the pan from the heat and spoon the melted marshmallow, in two separate blobs on the greased foil. Work fast, before the marshmallow begins to solidify. When spooning the melted marshmallow onto the greased foil, use the back of the spoon to spread the “egg white” out a bit.
    Shape 2 dried whole apricots to resemble egg yolks, using your thumbs to push the center of the fruit until it is concave. Gently press each one, rounded side up, into the center of a marshmallow blob.
    When the marshmallow has set enough to hold together, but before it stiffens too much, use a spatula to transfer the eggs to a breakfast plate. Once the eggs have set, insert a plastic spatula beneath each one and, at the same time, use your fingers to gently peel the marshmallow from the foil.


Faux Fish Sticks With Peas

Sugar wafer cookies
Peanut butter
Green taffy candy, such as green apple AirHeads
Seedless strawberry jam
    For fish sticks, place a couple handfuls of cornflakes in a resealable bag and crush with a rolling pin. Cover two sugar wafer cookies with peanut butter, then toss them in the cornflake crumbs to coat.
    For the peas, tear off and roll small pieces of the taffy candy into balls. If the taffy is too stiff to work with, microwave it for about 6 seconds.
    For the ketchup, use a fork to stir a few teaspoons of the jam until it’s smooth.





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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
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