Which Came First: The Peep or the Egg?

Betty Crocker has a new cupcake recipe out that makes great use of Peep brand marshmallow chickens for Easter.
    You not only get the chicken -- but the eggs and sprinkles are inside!

I'm still not sure whether to be thrilled or weirded out...but you could use this idea to make other cupcakes-with-goodies-inside, including Reese's pieces, chocolate chips, chopped-up Almond Roca. Ooh, I'm getting ideas now.

Here they are, if you want to make them.

   (I just might.)

Bare Bones II Finale: Spring Saute

Hopefully you've been enjoying the pasta dishes in this latest series. Pasta is one of the great ways to look elegant, and stay within your budget. To add to its nutritional benefits (and there are many), this saute takes less than a half-hour to make!

Spring's rock-bottom prices on asparagus prompted this final entry in the Bare Bones series. If shrimp isn't on sale in your neck of the woods, substitute finely-chopped chicken or salmon for a toothsome dish. Other veggies can also be used as they come into season.

SPRING SAUTE

1 pound pasta, any kind

Sauce:  
1/2 pound shrimp (shelled and de-tailed)
2 tablespoons butter or olive oil
2 teaspoons garlic
1/2 pound asparagus, thinly sliced (do it diagonally, for a prettier look)
4 chopped green onions
1/2 red pepper, chopped

2 tablespoons chopped basil or cilantro
1/2 cup sour cream

Cook the pasta until tooth-tender in boiling water. While it's cooking, gently saute the sauce ingredients in the butter or olive oil at low temp. Drain the pasta and add to the saute, then stir in the chopped spice and sour cream. Salt to taste and serve right away to 2-4 hungry people. (A sprinkle of romano or parmesan cheese won't hurt matters, either.)

Next:  Eggses, We Loves 'Em, We Does