NATURAL, TIE DYED & SPECKLED EASTER EGGS!

TIE DYED EASTER EGGS

Want an easy, fun way to decorate your Easter eggs this year?

SUPPLIES:

Eggs, hard-boiled, boiled in a saucepan of water with 1 tbsp of vinegar added
or blown eggs
food coloring in assorted colors
paper towels
plastic wrap
old shirt or apron

INSTRUCTIONS:

This is such an easy way to make tie dyed Easter eggs - and very pretty too.

Boil your eggs or blow the eggs out if you wish to keep them permanently.

To blow out an egg:
Poke a small hole in each end of the egg. Use a long needle or skewer to break the yoke. Hold the egg over a bowl and blow hard through one hole until the egg has emptied out of the shell. Rinse with water, let dry, and decorate.

To Tie Die Eggs:
Take a paper towel and dampen the towel with water and vinegar, making sure it is just damp.
Place a piece of plastic wrap under the paper towel.
Drip small drops of food coloring onto the paper towel. Allow colors to drop next to each other so they bleed slightly together. Make sure there is enough area with food color to cover egg.
Wrap an egg in the paper towel and the plastic wrap. The longer you keep the egg in the brighter the egg will get.
Repeat until all your eggs are tie dyed. Every one will be different, but all of them will be pretty.
By Twila Lenoir

NATURALLY DYED EASTER EGGS

The most beautiful dyes for Easter eggs come from foodstuff you probably already have in your kitchen. The colors are very unusual -- gentle, earthy, soft, and very vibrant, without being harsh like the artificial dyes.


To color these eggs, you boil the eggs with the dyestuff, rather than boiling the eggs separately and then dying them.

DIRECTIONS:
Put raw, white-shelled, organically-raised eggs in a single layer in a pan. Cover with cold water. Add a little more than a teaspoon of white vinegar. Add the natural dyestuff for the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use, and the more dye you use, the darker the color will be.)

Bring water to a boil, then reduce heat and simmer for 15 minutes.

Quickly check the eggs for color by removing them from the dye liquid with a slotted spoon.

If the color is as desired, pour off the hot dye liquid and rinse the eggs immediately in cold water to stop the eggs from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain and allow eggs to cool in the refrigerator.

If you wish a deeper color, strain the hot dye liquid into a container, then rinse the eggs immediately in cold water to stop them from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain the last of the cold water, then cover the eggs with the strained dye liquid. Add more water if necessary so that the eggs are completely covered. Put into the refrigerator immediately and keep eggs in the refrigerator until the desired shade is achieved. Overnight is good. Longer than about twelve hours some of the colors just get muddier instead of deeper, and the lighter shades are more vibrant.

Try these foods to dye your eggs:
Red - Pink -- lots of red onion skins, cranberry juice, or frozen raspberries.
Orange -- Yellow onion skins
Brown -- Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.
Yellow -- Saffron, tumeric or cumin, orange or lemon peels, or celery seed.
Green -- spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.
Blue -- Red cabbage leaves make the most incredible robin's-egg blue.
Deep Purple -- Red wine makes a beautiful burgundy color

Tips for successful results:
Use filtered or distilled water. Chlorine and other chemicals will work against the dye, making it less intense. Buy distilled water or use your own filtered water.

For deeper colors, use more dyestuff or let the eggs soak longer. For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover the eggs, even after some of the liquid has evaporated during the 15 minute of boiling.

Again, for even coverage, if you continue to soak the eggs in the refrigerator after cooking, make sure the eggs are completely covered with the dye liquid. Blot the eggs dry or allow them to air dry, as for some colors the dye will rub off while still wet. On the other hand, if you wish to make a white pattern on the egg, you can rub off some of the dye for some colors immediately after cooking.

Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.
By Debra Lynn Dadd

SPECKLED EASTER EGGS

This method of decorating Easter eggs is very messy - but lots of fun! Just to be sure to wear an apron and spread lots of newspaper around your work surface to catch the flying paint.

SUPPLIES:

hard boiled eggs
egg dye
tempra, watercolor or craft paint or food coloring
old toothbrush
Speckled Eggs

INSTRUCTIONS:

If you want to begin with colored eggs, then dye the eggs using commercial egg dye or natural egg dye.
Spread newspaper over your work surface. It's also a good idea to protect the front of your clothes with an apron or smock.
Dip the toothbrush in a small amount of paint or dye in a contrasting color.
Run your finger or thumb over the top of the toothbrush bristles to splatter the eggs with small drops of color.

Variations: You can wash the toothbrush and use a second or third color to make speckled eggs with lots of different colors.
by Jane Lake

For more crafts like these check out All Free Crafts

YUMMY EASTER DESSERTS!

RAINBOW SHERBET DESSERT

Macaroons, pecans and layers of fruity sherbet combine in this beautiful, special dessert.

INGREDIENTS:
12 macaroon cookies, crumbled
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint each raspberry, lime and orange sherbet, softened

DIRECTIONS:
Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350° for 5-8 minutes or until golden brown. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

STRAWBERRY-BANANA ANGEL TORTE

It's a perfect ending to a spring meal!

INGREDIENTS:
1 prepared angel food cake (8 to 10 ounces)
1/2 cup sour cream
1/4 cup sugar
1/4 cup pureed fresh strawberries
3/4 cup sliced ripe bananas
1/2 cup sliced fresh strawberries
1 cup heavy whipping cream, whipped
Halved fresh strawberries

DIRECTIONS:
Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream.
Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

BREEZY LEMON-BERRY DESSERT

The combination of berries and lemon, make this a light, refreshing and tasty dessert!

INGREDIENTS:
2 envelopes unflavored gelatin
1/2 cup cold water
1 package (3 ounces) ladyfingers, split
1-1/2 cups fat-free milk
1/2 cup refrigerated French vanilla nondairy creamer
1 package (3.4 ounces) instant lemon pudding mix
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
3 cups mixed fresh berries
2 cups sliced fresh strawberries

DIRECTIONS:
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping.
Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.
Recipes from Taste Of Home

COMFORT FOOD-GROWN UP'S MAC & CHEESE!

BUFFALO-CHICKEN MACARONI & CHEESE

The hot sauce and blue cheese definitely give it that extra kick!

INGREDIENTS:
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese , cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Recipe from Food Network Magazine

MAC DADDY MACARONI & CHEESE

A wonderful, flavorful, creamy macaroni & cheese!

INGREDIENTS:
2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley

DIRECTIONS:
Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20to 25 minutes.
Recipe from Guy Fieri

ITALIAN MAC-N-CHEESE

This is a really fantastic combination of flavors and ease of cooking!

INGREDIENTS:
1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

DIRECTIONS:
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
Recipe from Rachael Ray

FIVE DEVILED EGG RECIPES!

SOUTHWEST DEVILED EGGS

My grandson asked me to make deviled eggs and since he loves southwestern dishes I made 6 of these and 6 of the delicilous deviled eggs…This was the first time I have tried these and they were really good!

INGREDIENTS:
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons Mustard, Ground
1/2 teaspoon seasoned salt
1/2 teaspoon Cumin, Ground
1/2 teaspoon Chili Powder
1/4 teaspoon Red Pepper, Ground
Chives or chopped green onion (optional)

DIRECTIONS:
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, seasoned salt, cumin, chili powder and ground red pepper until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle lightly with additional chili powder and garnish with chives or chopped green onion, if desired.
Refrigerate 1 hour or until ready to serve.
To hard cook eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week

DELICIOUS DEVILED EGGS

Spice up any summer barbeque or pot luck supper with these classic deviled eggs

INGREDIENTS:
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon Mustard, Ground
1/2 teaspoon Parsley Flakes
1/4 teaspoon seasoned salt
Paprika

DIRECTIONS:
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Refrigerate 1 hour or until ready to serve.

BUFFALO DEVILED EGGS

Everyone loves Buffalo Wings, now you can have Deviled Eggs with that great Buffalo taste!

INGREDIENTS:
12 hard boiled eggs – peeled
1/2 cup blue cheese – crumbled
1/2 cup mayonnaise
3 teaspoons dried parsley
2 celery stalks – finely minced
1 teaspoon Tabasco sauce
Salt & Pepper – to taste
Chives or chopped green onion (optional)
Paprika (optional)

DIRECTIONS:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add blue cheese, mayonnaise, parsley, celery, and Tabasco. Mix well and salt and pepper to your liking.
Spoon or pipe the filling back into egg white. Sprinkle with chopped green onions.
Cover and refrigerate at least one hour before serving

DEVILED EGGS FROM HELL

My grandaughter's husband would love these eggs...Will have to make him some.
These eggs are hot!

INGREDIENTS:
12 hard boiled eggs
1/2 cup mayonnaise
3 tablespoons adobo sauce from Chipotle Chilies can
3 minced green onion stalks
2 teaspoons lime juice
salt & pepper to taste
cayenne powder

DIRECTIONS:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and mayonnaise, adobo sauce, green onion, lime juice, salt and pepper. Mix well.
2. Spoon or pipe the filling back into egg white and sprinkle tops with cayenne.
3. Cover and refrigerate at least one hour before serving.
Recipes from The Deviled Egg

FRIED DEVILED EGGS

A great recipe. They are so easy to make and very good too. Great for finger foods!

INGREDIENTS:
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purposeflour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

DIRECTIONS:
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Recipe from The Neelys

DIPPED EASTER EGGS~EASTER EGG TREATS~BUNNY IN A CUP!

Thought these would be something festive to add to your Easter Gathering!

DIPPED EASTER EGGS

Does it get any better? Chocolate AND Rice Krispie treats!

INGREDIENTS:
3 tablespoons butter or margarine
1 package (10oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

DIRECTIONS:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
**For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

EASTER EGG TREATS

You can decorated these any which way with frosting, sprinkles, candy carrots etc:

INGREDIENTS:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Rice Krispies®
OR
6 cups Ready-To-Eat Cereal Cocoa Krisp
Canned frosting or decorating gel
Assorted candies


DIRECTIONS:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
**For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Recipes from KELLOGG'S RICE KRISPIES

BUNNY IN A CUP

Kids can help transform dishes of instant pudding into cute bunnies simply by adding store-bought sweets.

Ingredients:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 twists black licorice
1/4 cup vanilla frosting
Red liquid or paste food coloring
8 cream-filled oval vanilla sandwich cookies
8 green jelly beans
4 pink jelly beans

Directions:
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and refrigerate.
Meanwhile, cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring; frost top of cookies to within 1/2-in. of edge.
Just before serving, insert tow cookies into each bowl of pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers
Recipe from Taste of Home & Flo Burtnett

SWEETY BIRD~BEADY BABIES~EASTER BUNNY CUPCAKES~BARNYARD CUTIES!!

SWEETY BIRD

INGREDIENTS:
1/2 cup shredded coconut
1/4 cup white chocolate chips
1 Twinkie
Chocolate sprinkles
Orange frosting
2 candy lemon slices

DIRECTIONS:
To make a pair of nests, first spread 1/2 cup of shredded coconut on a cookie sheet and toast it under a broiler until golden brown, about 1 minute. Remove the coconut from the oven, stir it, then toast it for 30 seconds more. Repeat as needed until all of the coconut is evenly toasted, then let it cool.
Next, melt 1/4 cup of white chocolate chips in a double boiler according to the package directions. Remove the pan from the heat (keep the chocolate over the warm water) and stir in the coconut.
For the nestlings, lay a Twinkie flat on your work surface and cut it in half. Press 2 chocolate sprinkles into each half for eyes and pipe on orange frosting beaks. Let the beaks set a bit, then stand the chicks upright on waxed paper and spoon the warm coconut mixture around them, shaping it into rings. Lastly, use frosting to stick on trimmed candy lemon slices for wings.

BEADY BABIES

These baby chicks are so easy to make, you can have an entire clutch ready in time for Easter.

MATERIALS:
2 round wooden beads (we used one 16-millimeter and one 25-millimeter bead) with holes large enough for a doubled Pipe cleaner to fit through
6-inch pipe cleaners
Acrylic paint
Craft feather
Fine-point marker

INSTRUCTIONS:
First, paint the beads with acrylic paint. When they have dried, bend a 6-inch pipe cleaner in half, sandwiching the end of a tiny craft feather in the fold.
Thread the smaller bead onto the opposite end of the pipe cleaner and slide the bead up to hide the bottom of the feather.
Thread the larger bead onto the pipe cleaner, then bend the ends of the pipe cleaner into feet.
Finally, use a fine-point marker to give your little chick eyes and a tiny beak.

EASTER BUNNY CUPCAKES

Instructions
Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.

BARNYARD CUTTIES

This barnyard trio makes a great project for Easter, but the roly-poly pals are fun to play with any time of year.

MATERIALS:
3 Styrofoam eggs
Tacky glue
Fluffy, curly, and smooth yarn
Scissors Felt
Black ball-head straight pins
Extra-fine permanent marker

INSTRUCTIONS:
Flatten the rounded end of each egg by pressing it on a hard surface. Hold this end and drizzle glue on the opposite half. Press the end of the yarn into the glue at the egg's tip and spiral it around the egg. When you reach the midpoint, cut the yarn.
Apply glue to the egg's uncovered half and wrap as before, again working toward the middle.
Cut ears, a pig nose, and faces from felt. To make ear creases, dab glue on the ear's bottom edge and pinch from the back. Pin the creases in place until the glue sets.
Glue the ears and pig nose to the faces and attach the faces to the eggs' flat ends. Use ball-head pins for eyes, then draw on noses and mouths with a marker.
For more fun projects click on Family Fun

BUNNY CUPCAKES

BUNNY CUPCAKES

These cute-as-can-be cupcakes are perfect for spring celebrations, Easter, baby showers and birthday parties!

INGREDIENTS:
1 container (16 ounces) 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

DIRECTIONS:
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.

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.

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.

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.
TIPS:
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.
Recipe from McCormicks