You have enough on your plate this month with Easter rolling around, pictures needing to be taken and baskets to be assembled. Why not have your little ones help you out this Easter dinner? Below are really easy and simple recipes for you and your little helpers!

Edible Easter Bunny Salad



Ingredients:
Pear halves
Raisins
Miniature marshmallows or cottage cheese
Lettuce
Apple slices or Almonds

Directions:
Place a lettuce leaf on a plate. Add the pear half on lettuce, for body. Insert raisins for the eyes and nose. The ears are made from apple slices or almonds and a miniature marshmallow or cottage cheese become the bushy tail.

Banana Pops

Ingredients:
• 2 Bananas
• Honey (or melted chocolate)
• Dessicated Coconut (or rice krispies)
• Popsicle sticks
• Plates
• A baking dish lined with baking paper
Directions:
1. Peel the bananas, then cut them in half and push Popsicle sticks into the bottom of both pieces of banana.
2. First, Roll the bananas in some honey, and then in the coconut.
3. Place the banana pops on a baking tray lined with a sheet of baking paper and then freeze.
4. Your banana pops will be ready to eat the next day

Source: dltk-kids.com & amazingmoms.com

This is an old family recipe of mine. Hope you enjoy as much as I do!! J

Perfect-Every-Time-Fudge

Item s you’ll need:

3 6oz. packages of semisweet chocolate chips

¼ teaspoon of salt

1 cup of butter

1 7 oz. jar of marshmallow cream

1 13 oz. can of evaporated milk

41/2 cups of sugar

1 cup of chopped walnuts

1 teaspoon of vanilla

Instructions:

Put chocolate, salt, butter and marshmallow cream into large bowl. Combine

evaporated milk and sugar in large saucepan; place over moderate heat. Bring to full rolling boil stirring constantly. Boil 15 minutes. If you use a candy thermometer, temperature should register 236 degrees. Pour milk mixture over chocolate mixture and beat until chocolate is melted and blended. Fold in nuts and vanilla. Spread into two greased 8×8 pans. Refrigerate until candy is firm. Cut into small squares-makes about 5 lbs of yummy goodness! J

Spicy Seven Layer Dip

Items you’ll need:

1-2 cans Refried beans

Container of Avocado Dip

1-2 tubs of Sour Cream

1 lb of ground beef/turkey/chicken

1 Green Pepper (diced)

Sliced Jalapeno Peppers

1 bag of Shredded Cheddar or Taco/Mexican Cheese

1-2 bags of Tortilla chips (recommended Tostitos Gold Tortilla Chips as they are thicker & will hold the dip better)

Process:

1. First Layer: Heat up the refried beans in the microwave until it becomes smooth (a few minutes), you’ll need to spread a flat layer on your pan. Then let it cool.
2. Second Layer: smooth over the avocado dip onto of refried beans layer leaving a ¼ to 1/8^th of an inch on the side.
3. Third Layer: smooth sour cream over the avocado dip, also leaving ¼ to 1/8^th of an inch on the side (so you can start to see the layers on the side of the pan).
4. Fourth Layer: sprinkle the ground beef onto of the sour cream layer. For a healthier alternative you can use ground turkey or chicken. Depending on your taste you can lightly sprinkle or pile on the meat. (or none for vegetarian dip)
5. Fifth Layer: add the diced green pepper on the ground meat
6. Sixth Layer: add Jalapeno peppers onto of the green peppers (more if you like extra spice, less if not too spicy)
7. Seventh layer: depending on your preference for cheese, you can sprinkle or just dumb the whole bag (evenly distributed) on top of the entire dip!

This dip can be refrigerated until needed, so you can do this in the morning, make all your preparations for the party and bring it out as guests start to arrive.

Cheddar-Chive Biscuits

These Cheddar-Chive Biscuits are an easy option when you want to set out the food and enjoy the fun.

INGREDIENTS
4 cup(s) self-rising flour
1/4 cup(s) fresh chives, snipped
2 tablespoon(s) sugar
1 teaspoon(s) freshly ground coarse black pepper
3/4 cup(s) solid vegetable shortening, chilled and cut in small chunks
1 cup(s) shredded cheddar cheese
1 1/2 cup(s) (up to 1 3/4 cups, as needed) buttermilk
1/4 cup(s) unsalted butter (optional), melted

DIRECTIONS
Preheat oven to 400 degrees F. In a large bowl, stir flour, chives, sugar, and pepper until blended; using a pastry blender, cut in shortening and cheese, until mixture resembles coarse crumbs.
Drizzle 1 1/2 cups buttermilk over the flour mixture, stirring it in with a large fork until a moist dough forms, adding the remaining 1/4 cup buttermilk if dough seems dry (it should be slightly sticky). Turn dough out onto a floured surface. With floured hands, gently knead 3 or 4 times until dough comes together.

Dust surface with a little more flour, then roll dough 3/4-inch thick. Using a 2 1/2-inch biscuit or cookie cutter, cut out rounds. Transfer dough rounds to a baking sheet, 1 inch apart. Gather dough scraps and repeat rolling and cutting, for a total of 24 biscuits.

Make a slight dimple in the center of each biscuit to help the top rise evenly. Bake 18 to 20 minutes, or until golden brown. Remove from oven and brush tops with melted butter, if using. Serve warm.

Souce: MSN Lifestyle

Hot Artichoke and Tuna Dip
3 oz. tuna, drained
12 oz. marinated artichoke hearts, drained
1-2 cloves garlic
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup chopped canned green chilies
1 tablespoon minced green onion
2-3 tablespoon mayonnaise
Hot pepper to taste
Crackers or French bread to eat with

Blend all ingredients, expect crackers or bread, in a food processor. Process till blended, not pureed. Put in ovenproof dish and bake uncovered in 350 degree temp (Fahrenheit) for 30 minutes or till golden brown. Serve hot with crackers or bread. Makes 12 servings.

Crab Dip

8 oz Cream Cheese

1 ½ tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon of mayonnaise

1 small finely minced onion

Dash of Tabasco sauce

Garlic powder to taste

Mix well and spread in round glass pie plate.

1 12oz. bottle of Heinz chili sauce

Dash of Tabasco sauce

1 tablespoon of horseradish sauce

Mix and spread on top of cream cheese layer

1 lb. of lump (or claw) crabmeat-sprinkle on top of chili sauce (add chives on top for color)

Hope you enjoy these!

Peanut Butter Balls

Prep: 35 minutes

Stand: 10 minutes

Makes about 25 candies

Ingredients:

½ cup of peanut butter

3 tablespoons butter, softened

¼ cup of crisp rice cereal

1 cup of powdered sugar

6 ounces chocolate-flavored candy coating, cut up

1. In a bowl stir together peanut butter and butter. Gradually add cereal and powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape mixture into 1-inch balls; place on a baking sheet lined with waxes paper. Set aside.
2. In a small heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Remove from heat; cool for 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess to drip off. Return to waxed paper; let stand until coating is set (about 10 minutes). To save for another day you can store them, tightly covered, in the refrigerator for up to 1 month (or freeze for up to 3 months-but be sure and thaw at room temp. before serving once frozen).

Source: Better Homes & Gardens New Cook Book; 14^th edition

I have tried this one and it’s great! Hope you enjoy it as much as I did!

Cranberry Chip Cookies

½ cup sugar

½ cup vegetable shortening or margarine

2 eggs

1 tsp vanilla

1 cup flour

1 cup quick oats

1 tsp baking powder

1 cup vanilla baking chips

½ cup dried cranberries

½ cup faked coconut

Heat oven to 350°F. Combine sugar, shortening, eggs and vanilla. Beat with mixer (medium). Add flour, oats, and baking powder. Beat low till soft dough forms. Stir in chips, cranberries and coconut.

Drop dough on ungreased cookie sheets. Bake 9 to 11 minutes.

Getting in the spirit of holiday cooking, here are some quick recipes for Hanukkah that I found on the Food Network.

Potato Latkes

Ingredients needed:

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup flour
1 cup milk
1 egg
1 tablespoon baking powder
1/8 cup melted butter
Freshly grated nutmeg
Salt and pepper to taste
Watercress, to garnish
Caviar, to garnish
Applesauce, for garnish
Crème fraiche, for garnish

Process:

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and crème fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

Brisket

Ingredients needed:

2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with “fat cap” (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
1 1/2 cups sweet vermouth
4 cups low-sodium chicken broth
8 medium carrots, peeled, and cut into thirds (14 ounces)

Preheat the oven to 375 degrees F.

Process:

Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside.

Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more.

Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.

Source: Television Food Network.

Here’s another HolidayRecipe provided by your friends at ForRent.com

Pumpkin Fluff (a dessert/dip)

Ingredients

1 (15 ounces) can solid pack pumpkin

1 (5 ounces) package vanilla instant pudding mix

1 (16 ounces) container whipped topping (thawed)

1 tsp pumpkin pie spice

Instructions
In a large bowl, mix together pumpkin, instant vanilla pudding mix, and pumpkin pie spice. Fold in the thawed frozen whipped topping. Taste. Add more spice if needed. Chill in the refrigerator until serving. Serve with ginger snaps.

Enjoy!

Here’s a holiday recipe to share with your friends & family this season!

Homemade cream corn…it’s sooo good, very fatty but very good!

Cream Corn: 2lbs corn (any variety)

4 oz. butter (1 stick)

8 oz of cream cheese (1 regular size package)

salt and pepper to taste

Place in the crock pot for 2 hours on high stirring occasionally, then reduce heat to low for another two hours and continue to stir occasionally.

Serve and enjoy!!

Let us know what your favorite holiday recipes are to serve this holiday season!

Thanks,

ForRent.com