Rainbow Cake

Looking for a fun and unique idea for a birthday or upcoming holiday? This cake has endless possibilities and can literally be used for any event! It can even be turned into cupcakes for a more delicate touch. Honestly I was a little intimidated when I first saw the pictures of this cake online. It looked beautiful, but I was worried about the time it would take to layer it all, and about the colors running together and creating a murky brown swampy color. But the colors turned out perfectly defined and the cake was quick and easy to make. I also want to point out the versatility of this recipe: You can dye the batter any color to go with any event. For example, Valentine's Day: Red, Pink, and White. 4th of July: Red, White, and Blue. Easter: light pretty pastel colors. Sports parties: team colors. Bridal or baby showers: use the wedding colors or the colors of the baby's room. Have fun and feel free to go wild and crazy with the endless color combinations!

Ingredients:

• 1 box French Vanilla cake mix
• Food coloring

Cream Cheese Frosting:

• 1 pkg. 8 oz. cream cheese, softened
• 1/4 cup butter, softened (half a stick)
• 2 t. vanilla
• 4 cups + powdered sugar
• Milk

Make cake batter according to pacakge directions. Divide batter evenly between 4-5 bowls (more or less depending on how many colors you're using). Mix in food coloring, 1 to 2 drops at a time, until desired color is reached for each bowl. Grease and flour two round 9-inch cake pans. Pour half of one color in the bottom of each pan, tilting the pan so it covers the bottom. Pour half of the second color in each pan until evenly spread (Note: don't worry about completely covering the first layer - the less perfect the more fun and creative it looks!). Continue with the rest of the colors until both pans are evenly coated. Cook according to cake mix directions. Allow the cake to cool and then gently shake the cake out of the pans onto a flat surface.

While the cake is cooling, make the frosting by creaming together the cream cheese, butter and vanilla. Mix in 4 cups of powdered sugar and add about 1/4 cup milk and blend until combined. Continue to add powdered sugar and milk until desired frosting consistency is reached.

Layer the two cakes together using frosting between the layers. Frost the outside of the cake completely and, if desired, top with matching sprinkles.

Note: Any white/yellow cake mix can be used with any combination of frosting.

Southwest Mini Crescent Burritos

In case it isn't absolutely obvious yet, I happen to love mexican/southwest flavors in meals. I had a tube of crescent rolls sitting in my fridge screaming to be used before they expired and happened to stumble across this recipe on Pillsbury's website. These were super easy and healthy and had an incredible flavor! Warm, soft crescent rolls envelope seasoned chicken, beans, corn, spinach, cheese and tomatoes to make a hearty and delicious meal. An added bonus about the spinach in this recipe is that you can barely even see it or taste it! My husband abhors spinach, but I snuck some in without telling him, just to see if he'd notice. He loved every bite of these babies and even went back for seconds. There is only one stipulation for making these: you HAVE to make the dip to go with it! I'm not ashamed to admit that I actually licked the leftover sauce out of the bowl using my finger. Yes, it's that good (and so easy too!) These are also very versatile and can be served as the main dish for dinner or as a light appetizer at a party or fancy dinner. (Recipe and picture courtesy of Pillsbury)

Ingredients:

• 1 can Pillsbury refrigerated crescent rolls
• 1/2 cup frozen chopped spinach, thawed and squeezed to drain
• 1 cup cooked chicken breasts, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup cheddar cheese, shredded
• 1 medium tomato, diced
• handful fresh cilantro, chopped finely
• 1/2 package taco seasoning mix
• 1 tsp. cumin
• 1 tsp. lime juice
• 1 tsp. garlic powder

Sauce:

• 1 cup sour cream
• 1/2 cup salsa
• 1 tsp. lime juice
• 1 tsp. cumin
• 1/4 cup ranch dressing

Heat oven to 375 degrees. Unroll can of crescent dough and press perforations together to seal. Press or roll into a 13x9 inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds, making 6 squares.

Mix remaining ingredients together in a medium bowl until combined. Spoon about 1/4 cup chicken mixture onto the center of each crescent square. Bring up one side of the dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On greased cookie sheet, place rolls seam-side down and 2 inches apart. Bake 14-18 minutes or until edges are golden brown.

In a separate small bowl, mix together all of the sauce ingredients. Refrigerate until ready to serve. Serve rolls warm with sauce on the side.