Easter recipes

Easter recipes For Kids

Bunny Pancakes Recipe

Serves/Makes: 4

Submitted by: unknown
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Pancakes Recipes
Easter Recipes
Kid Friendly Recipe

Ingredients:

2 cups pancake mix
1 cup milk
2 large eggs
1/2 cup plain yogurt
Assorted candies
whipped cream

Directions:

Preheat electric skillet or griddle to 375F. Combine pancake mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet.
With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears.
Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Repeat with remaining batter.
Use raisins, chocolate chips and candies to decorate face and a dollop of whipped cream for the tale. Serve warm with strawberry syrup.
This recipe for Bunny Pancakes serves/makes 4.

Chocolate Peanut Butter Easter Eggs Recipe

Serves/Makes: 6

Submitted by: Maryanne, San Francisco, California USA
Ready in: < 30 minutes
Difficulty: 2
(1=easiest :: hardest=5)

Categories:
Peanut Butter Eggs Recipes
Easter Recipes
Kid Friendly Recipe

Ingredients:

1 pound Confectioners sugar
6 ounces Semisweet chocolate coating
3 ounces Cream cheese softened
1 teaspoon Vanilla
2 tablespoons Hot water
1 dash salt
2 pounds Real milk chocolate melted
Directions:

Blend confectioners sugar, semisweet chocolate flavored compound coating, cream cheese, vanilla, hot water, and salt together with mixer. Divide mixture in half. To one half add 2 TBS. peanut butter and form into small eggs. Repeat with remaining half or leave plain for basic Chocolate Easter Eggs. Dip in melted chocolate; decorate if desired.

Easter Bonnets

Ingredients:

1 (18-oz.) pkg. Pillsbury Refrigerated Sugar Cookies (Alternative Sugar Cookie recipe)
12 purchased lemon or orange mini muffins
2 cups vanilla frosting (from two 16-oz. cans)
Green and red food color

Directions:

1. Using slice and bake method, bake and cool 12 cookies as directed on cookie wrapper. Reserve remaining dough for a later use.
2. If necessary, remove papers from muffins. Cut 3/4-inch slice off bottom of each muffin to use for bonnet.Reserve muffin tops for snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosting side down. Place bonnets on rack set over 15x10x1-inch baking pan.
3. Place 1/2 cup frosting in resealable plastic bag. Add green food color; squeeze bag until well mixed and of desired color.
4. Place remaining frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color.
5. Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as needed to keep it pourable. Let stand 10-6. minutes or until set.
6. Remove bonnets from rack with small spatula, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired.