Easter Recipes

By: Tessla

Easter is fastly approaching! Are you stressing about what to make for this occasion?  Well here are some quick, easy recipes sure to make everyone smile.

1. Easter Egg Fudge

• 1 1/4 ounce can of sweetened condensed milk
• 3 1/2 cups white chocolate chips
• 3 tsps vanilla extract
• 1/2 tsp almond extract
• a drop or two of red food coloring
• 11 oz package of Mini Robin Eggs Whoppers

Crush the Whoppers.  I used a food processor, but you could just keep them in the bag and take a rolling pin to them.

Line a 9×9 pan with aluminum foil.

3. Combine the sweetened condensed milk and white chocolate in a bowl and microwave for 2 to 3 minutes.  White chocolate is sensitive, so make sure you don’t cook too long.  Start by cooking on the shorter end of that time frame, and add time until it is almost melted.  Stir to combine.

4. Add in the vanilla and almond.  Add a drop or two of red food coloring to make it a sweet pink color.  Stir in the eggs and pour into the pan.  Let set several hours in refrigerator.

Optional:  Reserve 1/2 a cup of the crushed eggs and press it into the top of the fudge immediately after pouring.

2. Fruity Chick

Cut a thin, round slice of apple (vertically or horizontally) for the body (removing the core and seeds as you go. For the feathers, place small pieces of pineapple on top, then add blueberry eyes, a strawberry comb, and a beak and feet of dried apricots.

3. Bunny Biscuits

What you need:

• 1 roll Pillsbury refrigerated Country Style biscuit dough

• Sliced almonds, dried cranberries, and currants

Instructions:

Separate the dough into 10 biscuit circles. One half of the circles will be for the bunny heads and the other half for the ears.

Cut the ear circles in half and attach to the top of the heads, shaping into ears. Decorate the heads with currant eyes, cranberry noses, and almond whiskers.

Bake at 190 C (375 F) for 11 to 13 minutes until lightly browned. Serve with your choice of a flavored jam.

***Makes 5 bunny biscuits