Easter Desserts - Delicious Easter Dessert Recipes

1 bag Reeses peanut butter chips (10 oz. )
1 TBSP. solid shortening (Crisco)
1 large can (5oz.) LaChoy thin chow mein noodles
1 bag pastel colored M&M peanut candy

Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in double boiler on stove top. If using microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt. You want the chips and shortening to be well blended and creamy and hot.
DO NOT OVERCOOK!!!

Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles. Avoid crunching noodles. Using a spatula can help. Do this quickly, making sure the noodles are evenly coated.

Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the center in which you immediately place three M&M peanut candies for the "birds eggs".

Each batch makes approximately 14 nests.

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Milk
1 ts Vanilla
1 Egg Yolk and 1 tb Milk beaten together
3 tb Sesame Seeds

Preheat oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, salt and set aside.

In a large bowl combine butter and sugar, beating until fluffy. Add egg, milk, vanilla and beat well after each addition. Add flour mixture 1 cup at a time blending well after each addition.

Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together.

Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds.

Bake 10-13 minutes or until golden brown in color. Cool on rack. Store in an airtight container at room temperature.

1 1/2 lb Ricotta
1 lb Cream cheese
1 1/2 cups of sugar
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream

Cream together the ricotta and cream cheese and the sugar; add the eggs, beating them in one at a time. Add the vanilla. Spoon in the flour and sour cream, mix well. It's going to be loose, don't worry.

Pour mixture into a 10" springform cake pan. Bake in a 325 deg oven for about 1 hour.

1 (18 ounce) package Carrot Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread
1 cup flaked coconut
construction paper
jelly beans or small gumdrops
1 cup flaked coconut
green food color

Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9- inch round pans.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.

Pour into pans. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Reserve one layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake
upright on cut edge on tray. Cut out a notch about one-third of the way up one end of body to form head (small end).

Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use jelly beans for eyes and nose.

Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

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