Easter Chick Cupcakes

Easter Chick Cupcakes

Easter Chick Cupcakes

Ingredients for Easter Chick Cupcakes:

36 Spring Oreo or Oreo Double Stuff Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, batter prepared according to package directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors

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Daffodil Easter Cake

Daffodil Easter Cake

Daffodil Easter Cake Ingredients:

1 cup egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup plus 2 tablespoons granulated sugar
1/2 cup flour
1/2 teaspoon vanilla extract
6 egg yolks
2/3 cup flour
1/2 teaspoon orange extract
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Bunny Patch Dessert

Bunny Patch Dessert Ingredients:

1 (10 3/4 ounce) package frozen pound cake, thawed and cut into 10 slices
1 (21 ounce) can pie filling, any flavor
1 (12 ounce) tub frozen whipped topping, thawed
1 cup sweetened flaked coconut
Green food coloring
Jelly beans and assorted Easter decorations

Bunny Patch Dessert Instructions:

Line bottom of a 12 x 8-inch baking dish with cake slices. Top with pie filling and whipped topping. Refrigerate one hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations.
Serves 15.

The kids will love this Bunny Patch Dessert at Easter.

Scalloped Zucchini

Scalloped Zucchini

Scalloped Zucchini Ingredients:

2 small zucchini, cut up and peeled
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage

 Scalloped Zucchini Cooking Instructions:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes.

Scalloped zucchini is an easy dish to make, quite suitable as a side dish for your Easter meal.