PEANUT BUTTER M&M COOKIES

Despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie I’ve ever made. These babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est cookie I’ve ever baked.... I bought a bag of Easter colored M&Ms with the intention of just eating them but decide to bake with them instead.

Makes 2 dozen small-ish cookies

1/2 cup butter, softened to room temp
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all purpose flour
1 cup Easter M&Ms

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.

Stir in the peanut butter, egg, and vanilla (in that order).

Slowly mix in the baking soda and flour. Do not overmix.

Fold in the m&ms and chill the dough for at least 30 minutes.

Preheat oven to 350 degrees.

Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.

Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*I accidentally baked for over 10 minutes which is why the M&Ms began to slightly crack. bake these for 9 minutes.
PS- i think you’ll enjoy these sweet eats too

COLORED DEVILED EGGS

I love Easter! and this makes a beautiful dish for your Easter supper. Follow this recipe for how to dye the eggs but then use your favorite recipe for the filling. Enjoy!!! :))

10 large hard boiled eggs
3 dash...s food coloring
1 tsp. vinegar for each color you are using

Remove the shells from the hard boiled eggs and slice each egg in half
Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.
Add 3 drops of desired food coloring along with 1 tsp. vinegar to each mug or cup.
Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
Remove whites from dye and drain on a plate lined with a couple of paper towels.
Then follow your favorite recipe for Deviled Eggs for the filling.

BUNNY CUPCAKES

awesome idea to make with kids and so easy

1 container (16 oz.) vanilla frosting
McCormick Assorted Food Colors and Egg Dye or McCormick Assorted NEON Food Colors and Egg Dye
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color.
Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting.
Press each cupcake into tinted coconut to cover top completely.
Spread donut holes with remaining frosting.
Press a donut hole into top of each cupcake to form the bunny’s head.

3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices.
Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.)
Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers.
Use the chocolate chips for the eyes.
Press the plain marshmallow pieces into the cupcakes for the belly.

To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.

For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut.
Invert frosted donut onto cupcake then remove skewer.

EASTER CHICKS

Here is a new spin on deviled eggs!
Use black olives for eyes and a carrot sliver as the beak... how cute is this !!! :))

KOOL-EGGS

The Kool-Aid will make your kitchen smell super sweet, you'll get some fantastically vivid results. You can usually pick up five Kool-Aid packets for a few bucks, so this is a fun and inexpensive way to change up your annual eg...g dyeing adventures. Kids will find this soooo exciting.
So let's start with the eggs. Every year, I seem to forget exactly how long to boil them, so here are the directions I use. To make things extra simple for you.

Hard-Boiled Eggs
1. Place eggs in a single layer in the bottom of a large saucepan.
Add enough cold water to just cover the eggs.
Add 1 tsp. of salt to the water to make eggs easier to peel.
Bring to a rapid boil over high heat. Water will have large rapidly breaking bubbles.
Remove from heat, cover and let stand for 15 minutes.
Drain.
2. Run cold water over eggs or use slotted spoon to place them in a bowl of ice water until cool enough to handle. Drain.
3. Dye eggs after they have cooled or refrigerate in a covered plastic container to minimize odor. Eat eggs within one week.

After your eggs are ready to go, it's time to find some small containers and get your Kool-Aid packets ready to go.
This is really all you need, because Kool-Aid has citric acid in it. No need for vinegar!
Add one packet of Kool-Aid to 2/3 cup of water and stir. That's it. I used both lukewarm and cold water and it didn't really make a difference with how our eggs turned out.
Keep in mind that Kool-Aid powder is pretty messy, so you should do all of the mixing over your sink to prevent your counter tops from turning different colors the next time you wipe them off. (Not that this happened to me or anything.) LOL!!! :))
Finally, you'll need to round up a willing helper or two to do the dipping.
You don't have to leave the eggs in the dye cups very long before you'll see them become quite brightly colored.
The eggs will smell fruity at first but after they dry, they smell and taste like normal hard-boiled eggs.
I will warn you about a couple of colors/flavors that had less than desirable results. Lemonade on its own comes out too light (as does the Pink Lemonade) and Grape will quickly turn dark gray-ish. I remedied this by mixing things up a bit. To get a nice yellow, use one packet of Lemonade mixed with a quarter to half packet of Orange. To get light pink, use one packet of Pink Lemonade and add a little bit of Cherry or Strawberry. To turn the gray/brown Grape egg into an indigo color, add some Berry Blue to the mix.
Hope you have a super cool time making your own rainbow of Kool-Eggs. :))

SUPER SPEEDY HOT CROSS BUNS

Not just for Easter, great all year round. :))

4 cups flour
1 env. quick-rising yeast
1/4 cup sugar
Pinch of salt
4 tsp. cinnamon
1 tsp. cloves
1/4 tsp. nutmeg
1/2 cup raisins
Grated rind of 2 lemons or 1/4 cup candied peel
1/4 cup water
1 cup milk
1/4 cup margarine
1 egg
1 egg yolk
1 tbsp. water

Set aside 1 cup flour. Combine remaining flour, yeast, sugar, salt, cinnamon, cloves, nutmeg, raisins and lemon rind or peel in large bowl.
Heat water, milk and margarine till hot to touch. Stir hot liquid into dry ingredients. Mix in egg.
Stir in enough flour to make soft dough.
Turn onto board and knead for 5 minutes.
Divide dough into 12 equal pieces.
Shape and place on baking sheets.
Cover with tea towel.
Let stand in oven with light on and door closed for about 1 hour until doubled in size.
Cut with scissors or slash with knife to make a cross on top 1/8 inch deep.
Brush on egg yolk and water mixture.
Bake at 375’F for 12 to 15 minutes.
Turn out onto racks to cool.

Glaze:
1 cup icing sugar
1 tbsp. milk or water
1/4 tsp. vanilla

Mix all 3 ingredients together.
When buns are cool, drizzle or make cross symbol with icing sugar.

EASTER HUNT PIE

An easy and delicious dessert to make for the kids or the kids in you!! LOL!!! :))

1 (6 oz.) prepared graham cracker pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3/4 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 1/2 cups frozen whipped topping, thawed
Jelly beans, marshmallow candies or other small Easter candy
Toasted coconut for garnish

BEAT cream cheese in large bowl until fluffy; gradually beat in sweetened condensed milk until smooth.
Add water and pudding mix; on low speed, beat until smooth.
Gently fold in whipped topping.
SPOON filling into pie crust.
Chill 3 hours.
Garnish top of pie with jelly beans, marshmallow candies and toasted coconut as desired and serve.
* For young children, use holiday marshmallow candies or soft candies.

CRISPY EASTER NESTS

These little nests were so much fun to make and so much fun to share with friends and family. There a great activity to do with kids.

1 jar (7 oz.)marshmallow creme (about 2 cups)
1/4 cup creamy peanut butter
2 tbsp butter or margarine,melted
1 can (5 oz.)chow mein noodles (about 3 cups)
1 cup chopped chocolate candies

Combine marshmallow creme,peanut butter and butter,mix until well blended.
Add noodles and chopped chocolate candies.
Drop by rounded tablespoonfuls onto greased cookie sheets;shape with greased fingers to form nests.
Let stand until firm.
Dust bottom of nests lightly with confectioners sugar,if desired.
Fill with chocolate candies or jelly beans(to look like eggs) before serving.
Makes 10-12 nests.

CADBURY CREAM EGGS COPYCAT RECIPE

If you crave Cadbury Cream Eggs, but hate waiting all year for them to be available. This recipe tastes just like the delicious eggs available in the store, but you don't have to wait until spring to get... some.

1/2 cup light corn syrup
1/4 cup butter softened
1 tsp. vanilla
1/4 tsp. salt
3 cups powdered sugar
4 Drops yellow food coloring
2 Drops red food coloring
1 bag milk chocolate chips (12 ounce)
2 tbsp vegetable shortening

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.

2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.

3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine.

4. Cover both mixtures and refrigerate for at least 2 hours, or until firm.

5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.

6. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.

7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.

8. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm.
Makes 2 dozen candy eggs.

MARSHMALLOW-PEANUT BUTTER EASTER EGGS

I love everything Peanut butter lol, so of course these have to be a part of my Easter baking every year. And sometimes whenever i get the urge... just because : ) I have to mention... the peanut but...ter coating is easier to work with because it will remain hard at room temperature, while regular chocolate gets soft and sticky when warm.

This recipe yields about 3 dozen small eggs.

 3/4 cup butter, softened
3 cups powdered sugar
1/2 cup peanut butter
1 cup marshmallow creme
1/2 cup salted peanuts, chopped
1 tsp vanilla extract
1 lb peanut butter candy coating or peanut butter chips
Place the butter and 1 cup of powdered sugar in the bowl, mix on medium speed until the mixture is light and fluffy.

Add the peanut butter, marshmallow crème, 1/3 cup of the peanuts, and the vanilla. Mix on medium until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately three dozen eggs.

Put the eggs in the refrigerator to firm up for an hour. Once firm, place the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

Once the coating is melted, dip the eggs in the coating and replace them on the foil-covered sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts. Refrigerate for 30 minutes to set the coating. Marshmallow-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.

EASTER CRACKED EGGS

Boil eggs to hard boiled stage.
Remove the eggs from the boiling water, gently crack each egg by tapping with the back side of a spoon.
Too many cracks or too deeply cracked causes the colorant to get inside too easily and solid spots and color will appear everywhere.
Take a towel, roll the egg under the palm of your hand to spread the cracks around the entire egg would be another method.
You want a lot of crackling, but not deep cracks and you don't want to lose eggshell.
Use as many colors as you want. You can also try tea, soy sauce, beet juice, dye from fruits, food colorings will all work.
Sit eggs in the coloring for 10 minutes. Rinse in cool water. Then remove, place on a paper towel to dry.
Allow the kids or guests to remove the shell inside to enjoy their Egg Art... Happy Easter!

All-Natural Easter Egg Dye
Before you dye any egg, wipe the eggshell gently with vinegar in order to help the egg absorb color.
-Bluish-Gray
Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.
-Blue
Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
-Jade Green
Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
-Faint Green-Yellow
Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Orange
Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
-Faint Red-Orange
Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
-Yellow
-Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.
-Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
-Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
-Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.
-Brown-Gold
Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.
-Brown
Add 1 tablespoon vinegar to 1 cup strong coffee.
-Pink
-Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
-Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
-Lavender
Mix 1 cup grape juice and 1 tablespoon vinegar.

BUNNY CAKE

 

What You Will Need

2 baked 9-inch round cake layers, cooled (store bought mix can be use)
5 1/2 cups Seven Minute Frosting (you can make your own)
1 1/2 cups Baker’s Angel Flake Coconut
Red food coloring
Small pastel-colored gumdrops (you can also use colored M&M)
Red and black licorice laces

1- Cut one cake layer as shown; leave other cake whole.
Tint 1/4 cup of coconut pink with red food coloring.
2- Arrange cake as shown using frosting to hold pieces together
3- Frost entire cake. Sprinkle with coconut and decorate with licorice and gumdrops as shown.

RUBY EGGS

-For Perfect Hard-Boil Eggs
 Place 6 eggs (or as many as will fit) in a single layer in a saucepan. Cover with water plus an inch.
Bring the water to boil on HIGH. (Here, I set the timer for 5 minutes and carry on with whatever I'm doing so long as it's within hearing of the timer. The water won't be boiling when the timer goes off but is close to boiling so I hang close and pay close attention.)
Prepare the ice bath. This is 2 - 3 cups of ice cubes in a large bowl, filled with cold water but leaving room for the eggs.
Just as the water begins to boil, let it boil hard for 1 minute -- set the timer!
Turn off the heat (remove from the element if it's an electric stove) but do not drain. Cover the saucepan and let sit for 10 minutes -- set the timer!
Drain the eggs and gently lower them into the ice bath. Let set 5 minutes -- set the timer!
Peel.
-For Ruby Eggs
Soak the peeled eggs in a bowl of canned beet juice or a bowl of Pickle beet juice for 24 hours.
When slicing, wipe off the knife after each egg, it will help prevent the beet color staining the edges of the yolk.
After slicing, the beet color starts to leech into the yolk after a couple of hours, time accordingly.
Because the eggs are peeled, they won't last forever like hard-cooked eggs still in their shells.
Use within 48 hours.