20 Ways to Use Leftover Hard Boiled Eggs

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

So Easter is over and all those beautiful hard boiled and decorated eggs now need to be used.  But what do you do with them besides put them in lunches?  My mom used to do this and we died of embarrassment when we had to peel a decorated Easter egg in the lunchroom after Easter was over.  I got over it haha but I do remember.  We use some to devil for Easter day noshing, but there are still at least a dozen leftover that usually end up going bad.  So this year we went looking for ideas to make those eggs into delicious eats.  Note:  Hard boiled eggs should be refrigerated and used within 3 days for food safety.

20 Ways to Use Leftover Hard Boiled Eggs

A Farm Girl Dabbles – Sriracha Deviled Eggs with Garlic Toast Crumb Topping

Tastes of Lizzy T – Tuna Empanadas

Copy Kat – Creamedd Egg Toast

Spend With Pennies – Spinach Salad with Creamy Poppy Seed Dressing

Cookies and Cups – Hard Boiled Egg Chocolate Chip Cookies

The Healthy Foodie – Smoked Ham and Hard Boiled Egg Salad

Recipe Girl – Spicy Cucumber Stacks

Pinch of Yum – Lightened Up Curry Egg Salad

Teaspoon of Goodness – Tuna Sliders

Yellow Bliss Road – Classic Macaroni Salad

Thifty Jinxy – Cheesy Ham and Egg Sandwiches

A Simple Pantry – Quinoa Hummus Protein Power Bowl

Olivia’s Cuisine – Portuguese Pizza

Simply Recipes – Chickpea and Tomato Salad

Tastes of Lizzy T – Gluten Free Breakfast Casserole

Lil Luna – Ultimate Chicken Caesar Salad

The Homestead Survival – Sriracha Pickled Eggs

Cookin’ Canuck – Egg Wrap with Ham and Avocado Salsa

Vietworld Kitchen – Egg Curry and Masala

Skinny Taste – Asparagus, Egg and Bacon Salad

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Fast and Easy Loaded Cheeseburger Muffins

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

We love cheeseburgers!  But to be quite honest, they can get a little boring.  This recipe for loaded cheeseburger muffins solves the boring burger problem!  They are easy to make, delicious, and can be topped any way YOU want them.  I love that these freeze easy, so I can make a few dozen at a time and have them ready for a fast meal or a snack.  Get ready for a new recipe in your rotation.

Fast and Easy Loaded Cheeseburger Muffins

Burger Mixture Ingredients:

1/2 pound lean ground beef or turkey

1/2 pound ground sausage or turkey sausage

1/2 cup chopped bacon

1 large onion, chopped (optional)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon chopped fresh garlic

1 cup shredded Cheddar cheese

Baking Mixture Ingredients:

1 cup all purpose flour, or use half whole wheat and half regular

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 egg, lightly beaten

1/3 cup milk, we used 1%

1/3 cup vegetable oil or canola oil

Directions:

  1. Pre-Heat oven your to 375° F.  Spray 12 regular-size muffin cups with cooking spray.
  2. In a medium skillet, brown together: beef (turkey), sausage (turkey), garlic, and onion over medium-high heat, about 5-10 minutes, till meat is browned well and onion is cooked well. Drain and hold mixture in a large bowl. Return pan to burner and then fry your bacon. Remove and allow bacon to cool. Chop bacon and add to the browned meat mixture. Stir in Worcestershire sauce, soy sauce, salt, and cheese until it is all well combined, then set aside while you work on the baking mixture.
  3. Make the baking mixture:  In a medium bowl, add in all dry ingredients and mix well. Add in the wet ingredients, gradually, and mix well by hand till well combined, then allow to sit 2 minutes before filling cups.
  4. Fill the bottom of each muffin cup with around 2 tablespoons of the baking mixture.   Top that with about 1/4 cup of the burger mixture. Top that with 1-2 tablespoons of baking mixture, taking care to not overfill the cup.
  5. Bake about 30 minutes uncovered on the middle tray, or until muffin tops are golden brown.  If tops brown too quickly, loosely cover with foil till done. Cool about 5 minutes in the pan to make them easy to remove from the pan. Serve with all your favorite cheeseburger fixings!  Yields 12 full-size muffins that will serve 3-5 people.  These freeze well also for a snack or for a meal on the fly!  ENJOY!!

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Jelly Bean Treats

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Rather than write an ode to the Jelly Bean, I thought I would rather curate some fabulous recipes that feature this Easter staple, and eat.  My mother LOVES Jelly Beans (especially the black ones) and I thought of her while putting this list together.  Without further ado, check out these treats and enjoy!

Jelly Bean Recipes

1. Jelly Bean Krispie Treats
2. Jelly Bean Bark
3. Jelly Bean Cake
4. Jelly Bean Simple Flower Cupcakes
5. Jelly Bean Flower Cookies
6. Jelly Bean Fudge
7. Jelly Bean Edible Bracelet
8. Jelly Bean Flower Cupcakes
9. Jelly Bean Popcorn

 

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Fabulous and Fun Peeps Treats

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

 

Peeps and I have a love love relationship.  I have to have a pack all to myself EVERY Easter season.  I usually eat them in the car alone, because, hello?  NO SHARING.  Though there are many who wouldn’t take one of the colorful and sugary marshmallow bunnies or chicks for anything…Peeps are one of those love them or hate them kind of candies.  But since I love them, here are some fabulous confections that feature Peeps in all their glory.  Enjoy!

Peeps Cupcakes

Chocolate Birds Nest Cookies

Peeps S’mores Shakes

Peeping Peeps

Peeps S’mores

Peeps Pops

Peeps Dirt Pudding

Peeps In a Blanket

Peeps Houses

Peeps Donuts

Peeps Pudding Cups

Peeps Brownie Pops

Peeps Ice Cream Syrup

Crock Pot Dipped Peeps

Peeps Whoopie Pies

Marshmallow Bunny Pops

Peeps Chocolate Pie

Easter Peep Hatchlings

Peeps Rice Krispies

Peeps Playdough

Chocolate Peanut Butter Skillet Peeps S’Mores

Peeps Kabobs

Peeps Cake

Peeps Pudding Pops

Peeps Fudge

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Splendid Spring Cookies

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Spring always makes me want to eat lighter things — even when I bake, I want color and lighter textures and flavors.  These Spring Cookie recipes certainly deliver on the cute and fun while not missing a thing on flavor!  Take a look at all of these and bake up some fun new treats for the season of Spring.

Spring Flower Cookies with Marshmallows

Spring Cookie Bars (Shown)

Sweet Cookies

Bird Nest Cookies (Shown)

Carrot Patch Cookies

Spring Flowers Cookie

Lemon Poppy Seed Cookies

Spring Cookie Pops

Easter Bunny Bottoms Cookies (Shown)

Iced Butter Cookies

Bunny Cookies

Carrot Cake Sandwich Cookies

Flower Pot Cookies (Shown)

Stacked Flower Cookies

Cream Egg Sugar Cookie Cups

Easy Easter Egg Cookies

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

20 Delicious Ways to Make Deviled Eggs

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

I could care less if the chicken came before the egg or vice versa.  Nor do I care why the chicken crossed the road.  I DO care about the egg, though, especially when it is deviled into a few bites of absolute heaven.  Deviled actually means to prepare food, usually minced, with hot (spicy) or savory seasoning.  Deviled = hot, get it?  In modern takes on that definition, we use it to mean just about any filling for a hard boiled egg.  No matter to me!  I love each and every one of these deviled egg recipes, from true deviled like the Jalapeno Bacon or Sriracha, to more savory options like Bacon Chive.  Take a look and make a few of these for your next devil-may-care party!

20 Delicious Ways to Make Deviled Eggs

  1. Bacon Horseradish Deviled Eggs
  2. Jalapeno Bacon Deviled Eggs
  3. Guacamole Deviled Eggs
  4. Bacon Chive Deviled Eggs
  5. Herbed Deviled Eggs
  6. Pimento Cheese Deviled Eggs
  7. Pumpkin Deviled Eggs
  8. Beet & Avocado Deviled Eggs
  9. Sriracha Deviled Eggs
  10. Spicy Avocado Deviled Eggs
  11. Salsa Deviled Eggs
  12. Pickled Deviled Eggs
  13. Caviar Deviled Eggs
  14. Buffalo Ranch Deviled Eggs
  15. Crab Deviled Eggs
  16. Hummus Deviled Eggs
  17. Cajun Style Deviled Eggs
  18. Sriracha Beet Pickled Deviled Eggs
  19. Gluten Free Deviled Eggs
  20. Avocado Horseradish Deviled Eggs
  21. Pickled Beet Deviled Eggs
  22. Banh Mi Deviled Eggs
  23. Chimichurri Deviled Eggs
  24. Harissa Goat Cheese Deviled Eggs

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Jelly Bean Popcorn

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

This Jelly Bean Popcorn is fondly dedicated to my mother, the Queen of Jelly Beans.  She LOVES them, and she now has my daughter hooked also (handy for bribes for sure!).  This popcorn is a great sweet treat for Easter.  It looks so impressive, but is really easy to make!  It makes a great gift when put into a pretty cellophane bag, a basket, or a cute container.  You may find yourself making more than one batch before the Easter Bunny hops into town.  Know what I mean, jelly bean??

Jelly Bean Popcorn

Yields: 6-7 cups

INGREDIENTS

6 cups of popped popcorn – plain (Do not use any butter, but I do prefer a bit of table salt as it plays well with the sweet)

1/3 cup Wilton lavender candy melts

1/3 cup Wilton orange candy melts

1/3 cup Wilton bright pink candy melts

2/3 cup regular size OR mini jelly beans.  We used regular size.

Rainbow nonpareil sprinkles

DIRECTIONS

1.   Line a large cookie sheet with wax paper or parchment paper.

2.   Pour the popcorn onto the cookie sheet, in a single layer, removing any unpopped kernels.

3.   In a microwave safe bowl, microwave the lavender candy melts for 45 seconds on low power. Stir until melted and smooth, repeating the microwave heating in 15 second intervals.  DO NOT OVERHEAT the chocolate unless you want a burned and nasty mess on your hands.  If you do burn the chocolate, start over.  It is ruined.  Don’t use anything over 30% to heat the chocolate, I beg you.  You can also use a double boiler to heat your chocolates if you prefer.

4.   Drizzle the melted lavender chocolate all over the popcorn.

5.   Sprinkle half of the jellybeans on top of the melted chocolate.

6.   Before the chocolate sets, sprinkle 1/3 of the rainbow nonpareil’s on top of the popcorn.

7.   Melt the orange candy melts.  Drizzle the melted chocolate over any spots on the popcorn not covered in lavender. Sprinkle 1/2 of the remaining nonpareil’s on top of the melted orange chocolate.

8.   Melt the pink candy melts. Drizzle the melted chocolate all over the popcorn.

9.   Sprinkle the remaining jelly beans on top of the melted pink chocolate.

10.  Before the pink chocolate hardens, sprinkle the remaining nonpareil’s on top.

11.   Chill for 20 minutes to allow all of the chocolates to harden, and to make handling it easier.

12.   Break into pieces and ENJOY!!

*Store in an airtight container up to 2 weeks.  It will not last that long before getting eaten, though.

See MORE RECIPES from Couponista Queen

 

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Spinach Mushroom Lasagna

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Spinach Mushroom Lasagna is a delicious departure from the traditional meat and red sauce version.  This vegetarian dish is so full of flavor and cheesy pasta goodness that you leave the table totally satisfied.  Serve with a crusty loaf of bread and a salad and you have a meal that you will remember, and make again and again.   AND it’s freezer-friendly so you can make it ahead of time for those busy nights!  This is comfort food done right, people, so cut a nice piece and grab a fork.  There’s plenty to go around, and in my opinion, it always tastes even better the next day, so make sure to put dibs on a leftover piece.

Spinach Mushroom Lasagna

Serves 8-10

INGREDIENTS

1 package lasagna noodles

1 tbsp minced garlic

1 1/2 cup mushrooms, sliced.  We used baby Portobello mushrooms!  

3 tbs olive oil

2 tbs flour

2 cups vegetable stock

3/4 cup milk

2 cups fresh spinach

3 cups Parmesan cheese

DIRECTIONS

1. Boil noodles as directed to al dente, and as they are cooking work on the sauce.  When noodles are done, drain and rinse under hot water, and leave to drain as you finish the sauce if it is not done.

2. Heat oil in a large non stick pan, and add the mushrooms.   Cook 5-6 minutes, stirring frequently, adding the garlic during the last minute of cooking time until warm.

3. Stir in the flour and cook for 1 minute, stirring constantly.  Slowly stir (I prefer a silicone whisk) in the vegetable stock and milk, again stirring/whisking constantly so it does not burn or clump ◄ this is key step to make a smooth sauce. Once everything is is added and well combined, cook for 8-10 minutes on medium heat, stirring frequently.

4. Mix in 1 cup of Parmesan cheese, stirring well until cheese is all melted, then add the spinach and stir 1 minute more.  Remove from the heat.

5. Build your lasagna: Spread a layer of sauce on the bottom of your pan, followed by a layer of cooked and drained noodles, then more sauce, then cheese. Repeat until dish is full (usually 3 layers if using a 9×13 like we used), then sprinkle a final layer of cheese on top.

6. Cover tightly with foil. Bake at 375 for 35 minutes.  After 30 minutes remove the foil to allow the top to brown a bit for 5 ish minutes, watching so it does not burn.  Let the lasagna rest out of the oven for 10 minutes before you cut it, or it will be too runny.

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

No Rye Reuben Wraps

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

No Rye Reuben Wraps

The Reuben sandwich recipe strikes a perfect balance of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—an American deli staple.  Normally served on rye bread and somewhat messy to eat (though that may be part of its charm), we took the bread away and made a less mess wrap with a delicious spinach tortilla!  Trust us, you will not miss the rye bread.  And as someone who is not the fondest of rye bread (I hate caraway seed with a passion, just the smell turns me off.), I love this version.  Enjoy with leftover corned beef, or get some deli meat and make it for a hearty lunch with some chips and a dill pickle, or for dinner with a nice side salad.  I will also have a Guinness, but that is optional…

Yields: 2 servings

INGREDIENTS
2 large spinach tortilla
1/3 cup Thousand Island dressing
3/4 pound corned beef
10-12 slices Swiss cheese
1/2 cup sauerkraut – well drained

DIRECTIONS
1.   Preheat your oven to 350° F.  Line a baking sheet with parchment paper and set to the side.

2. Place a spinach tortilla on a clean and flat surface.  Spread half of the the thousand island dressing on top of each tortilla, leaving about a 1/2 inch border all the way around the edge.

3.  Layer the corned beef on top of the dressing, followed by the cheese, using 5-6 slices of cheese per wrap.

4.   Add the drained sauerkraut on top of the cheese.

5.   Gently roll each tortilla up, and place them seams down on the parchment-lined baking sheet.

6.   Bake for 8-10 minutes to make sure the cheese is melted.  Cover loosely with foil if the tortillas start to brown before the time is up.

7.   Remove from the oven and wait 2 or 3 minutes before cutting in half.  This allows the juices from the meat to stop running, and for the cheese to set up a bit so it doesn’t ooze all over when it is cut.

8.   ENJOY!!  These are REALLY GOOD!!

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Lucky Pot of Gold Oreo Truffles

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

 

Lucky Pot of Gold Oreo Truffles

Yields: 1 dozen

INGREDIENTS
24 Double Stuf Oreos
8 oz brick of cream cheese – softened to room temperature
12 oz bag semi-sweet chocolate chips
Wilton gold sugar pearls
3 strips of Airheads Xtremes Sour Rainbow Candy – chilled to make them stiff

DIRECTIONS
1.   Line a large baking sheet with wax or parchment paper and set to the side.

2.   Add the Oreo cookies to a food processor, and pulse until they are in very small crumbs.

3.   In a medium mixing bowl, add the Oreo crumbs and the softened cream cheese together. Mix with a spatula until completely blended.

4.   Cover the bowl and put in the fridge for 30 minutes.

5.   Shape the Oreo mixture into one inch balls and place them on the lined baking sheet.

6.   In a double boiler, warm the semi-sweet chocolate chips over low medium heat. Stir continuously until melted and smooth.

7.   Pour the melted dark chocolate into a warmed (in the microwave) smaller bowl for easier dipping.

8.   Using a toothpick, dip each Oreo ball into the melted chocolate, and place it back on the baking sheet. Set aside the remaining melted chocolate for later use.

9.   Chill for 30 minutes to allow the chocolate to harden.

10.  Cut each chilled rainbow candy strip into 4 pieces and set aside (12 total).

11.   Remove the Oreo truffles from the refrigerator and flip each truffle upside down.

12.   Reheat the leftover chocolate from Step 8 and spread a thin layer on the top of a truffle. Gently press the end of a rainbow piece into the melted chocolate and hold for 10 seconds.  Sprinkle the rest of the chocolate with the gold sugar balls.

13.   Place back on the baking sheet to allow the chocolate to harden.  Repeat until all of the truffles have a rainbow and a pot of gold.

14.   ENJOY!!  Store covered and refrigerated up to 5 days.

 

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Delish Fish Recipes to Dive Into

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Fish Tacos

Mediterranean Fish Bake

Lime Baked Salmon

Spicy Fish and Wild Rice

Crispy Fish Fingers

Panko Crusted Salmon

Miso Halibut with Soba Noodles

Chinese Style Parchment Fish

Pan Seared Cod

Baked Striper Bass

Tuna Skillet Casserole

Baked 5 Spice Fish

Blackened Tilapia

Cod Au Gratin

Cilantro Lime Tilapia

Brazilian Fish Stew

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Meatless Black Bean Burgers

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Perfectly seasoned and satisfying, these burgers will not make you miss any flavor!  Who needs meat?  Black beans are full of protein and are very filling.  This would be a great meal for Lent, Meatless Monday, or any vegetarian meal.

Black Bean Burgers

Serves 4

Ingredients:

1 can black beans, drained

½ diced bell pepper

¼ diced red onion

½ tbs garlic

1 cup cooked brown rice

1 tbs chili powder

1 tbs cumin

⅓ cup bread crumbs

Pepper to taste, a bit of salt if you really think it needs it.  There is a lot of flavor in these already.

Your choice of cheese to top it, if you choose.

Hamburger buns or rolls

Your choices of condiments.  We used a bit of the vegetable mixture to top ours!

Directions:

Combine bell pepper, onion, and garlic in a food processor and pulse until finely chopped. In a large bowl, mash black beans with a fork or pastry cutter. Add vegetable mixture to black beans, followed by brown rice. Blend well with a spoon. Add in spices, mix in with your hands, and then form 4 patties. Place on a baking sheet. Bake on 350 for 10-15 minutes or cook in a medium skillet for 7 minutes each side. Add cheese on top the last minute of cooking.  Serve on a bun with your favorite toppings or condiments.  Serves 4.  

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Red Fish Blue Fish Dr. Seuss Cookies

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Beginning with just five fish and continuing into flights of fancy, One Fish Two Fish Red Fish Blue Fish by Dr. Seuss celebrates how much fun imagination can be.  March 2 is Dr. Seuss’ birthday.  Many celebrate his birthday as a day of fun and literacy.  I know my daughter’s school is planning a whole afternoon of Dr. Seuss Birthday activities and food!  Check out these Red Fish, Blue Fish cookies inspired by one of Dr. Seuss’ most beloved books.

Red Fish Blue Fish Dr. Seuss Cookies

Makes 2 1/2 dozen

Cookie Ingredients:
3 C flour
1 tsp baking soda
1/2 tsp salt
1 C soft unsalted butter, softened to room temp
1 C granulated sugar
1 eggs

Icing Ingredients:

  • 4 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla

Other Supplies:

 

Cookie Directions:

– Cream the soft butter with the sugar until the combination is smooth (not grainy) to the touch.

-Add eggs.  Continue to mix to incorporate.

-Add the vanilla.  Continue mixing to incorporate.

-Sift the four, baking soda, and salt together.  Sifting makes the dough lighter.

-Add the dry mixture to the wet mixture.

-Continue mixing until all the ingredients are thoroughly combined.

-Form the dough into a ball and then wrap it in cling wrap, completely covering the entire dough ball tightly.

-Put in the refrigerator for at least 6 hours but better to let it sit overnight. Check to see if the dough is firm if you don’t leave it overnight.

-Preheat your oven to 325 degrees.

-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit so you can roll it out, 5 minutes.

– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
the dough if it is too sticky. (if needed).

-Roll the dough out on the cutting board 1/4 to 1/3 inch think, and using the cookie cutter begin to cut your cookies.

-Line the cookie sheet with parchment paper.

-Using a metal spatula move the cut cookies to the parchment lined cookiesheet.

-Bake at 325 degrees for 7-8 minutes. Check to see if the cookies are thoroughly baked, just beginning to brown.

-Take the cookies off of the cookie sheet after a minute of resting, and put on a wire rack to cool completely.

 

Royal Icing Directions:

Combine all ingredients except the colors into a standing mixing bowl.  MAKE SURE that your bowl and beater is clean.  ANY oil or grease will make your royal icing not combine and it will be ruined.  Once made, cover the bowls with plastic wrap to keep it from hardening while you are working with it, and I keep my filled bags in a ziploc bag.

Mix on medium speed until stiff peaks form

Icing the Fish:

Split the white icing into 4 clean bowls.  You will want more of the blue and red so distribute accordingly.

Leaving one bowl white, add the colors to the remaining bowls, red in one, blue in the other, and black in the last, and mix well till uniform.

Using the 2 piping bags, fill each bag with a bit of the white and black icing to make the eyes and put into a ziploc bag till they are used.  This keeps them from drying out and getting crusty.

To the red and blue icing, add 1 tsp-2 tsp of water to thin out the icing so it will flow but not be runny.

Pour icing into a squeeze bottle – one red, one blue

Outline the fish in black icing and let it sit 30 minutes to set up before filling in with the thin red or blue icing.  Let sit on a cookie sheet for 4 hours to dry completely.

Once dry!  Using your edible marker, add some shading to the top fin, the tips of the tails and the middle part of the fish.

Add a half smile and outline of the eyes

Add the flipper with some shading

Make the eyes:  Using the white icing, add a small dot for the fishes eye.  Allow that to dry for an hour so the black won’t bleed into it, then add a small black dot for the pupil.  Let dry for another hour before packaging.

Enjoy!  These will keep a week if stored in plastic ware. 

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Lunch and Dinner Ideas for St. Patrick’s Day

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Crock Pot Irish Lamb Stew
Corned Beef and Cabbage
Irish Nachos
Corned Beef Hash
Shepards Pie
Reuben Fry Basket
Irish Boxties
Corned Beef Pasties
Pub Style Potato Nachos
Corned Beef Cheese Ball

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

St. Patrick’s Day Treats

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Rainbow Cookies
Malted Mint Brownie Bites
St. Patrick’s Day Muddy Buddies
Rainbow Dust
Mint Oreo Ice Cream Pie
St. Patrick’s Day Rice Crispie Treats
Lucky Charm Cookies
Green Ombre Cupcakes
Leprachaun Sugar Cookie Bars
Lucky Lie Poke Cupcakes

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Must Make Mardi Gras Eats and Drinks

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.

Must Make Mardi Gras Eats and Drinks

King Cake Pancakes
Cajun Crab Dip
Parmesan Goat Cheese 
Shrimp and Grits
Spicy Jambalaya 
Signature Mardi Gras Slushie
Madi Gras Martinis
King Cake
Beignets
King Cake Pancakes

See MORE RECIPES from Couponista Queen

This post may contain affiliate links, including Amazon.  Please visit our Privacy Policy and Disclosures.