Easter Oreo Suckers

from: howdoesshe.blogspot.com

Oreo Cookie Suckers with an Easter twist. Wouldn’t these be adorable in kids easter baskets






I started with Golden Chocolate Oreo’s because I was going to be using light colored melting chocolate. I am sure regular Oreo’s would work fine too,…I just decided to switch things up a little.



Decorating supplies I used:

1. 1/4 Icing Eyes online or you probably could find them at a local baking supply shop. They are fun to have on hand and super cheap. Way better than attempting them with frosting. Another option is white M&M’s or white Sixlets (found in the crafting party section at Walmart)

2. Orange Jelly Beans or Willy Wonka Giant Nerds

3. Pink Heart Sprinkles or you can also find them at most craft stores.

4. Wilton Yellow Candy Melts and Wilton White Candy Melts . You can also find them at nearly any craft store.

5. Wilton White Jimmies or white Sprinkles. Again, any craft store.

For the Easter chicks, I dipped the cookies in yellow melts, placed them on wax paper, did a swirly hair detail, added eyes, and used a half of a jelly bean for the beak…EASY…

For the Easter Bunnies, I dipped them in white melts, added the eyes, heart sprinkle nose, and piped melted chocolate for the mouth. For the ears I placed a bit of warm melting chocolate on wax paper, and added 4 sprinkle hearts. I let them harden (I put them in the fridge to speed up the process). I then pasted them on the bunnies face with a little more melting chocolate. Make sense? I am sure there are a bjillion other things you could use as ‘ears’ too. These make me smile,…and laugh a little,…I don’t know why.

To finish up, I wrapped them individually in treat bags. They are ready to be placed in Kids Easter Baskets or handed out to friends.

Easy! Easy!

Resurrection Rolls – Easter Recipe

from: balancingbeautyandbedlam.com

Finding simple, yet meaningful traditions that make an impact on a child’s long term memory can be a challenge, but these Resurrection Rolls fit both prerequisites.

Our family celebrates Easter as the Resurrection Sunday of our Lord. If you do the same, then take just a few minutes, enjoy this yummy treat fit for any occasion, but engage your children in some spiritually meaningful conversation. Your kids will love it, and the discussion points will be long lasting.

For smaller children, they are especially amazed at how when you open the “tomb,” it is empty. Enjoy the simple, yet profound truth that can be shared through this memorable hands on cooking tradition experience.

(I used store bought crescent rolls for ease, but of course, homemade dough would always be amazing).

Ingredients

• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F on lightly grease a baking sheet.

2. Separate crescent rolls into individual triangles.

3. In a small bowl, mix together cinnamon and sugar.

4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together very tightly to seal in the marshmallow as it melts. Place on a baking sheet. Repeat.

5. Bake in a preheated oven until golden brown, about 15 minutes.

6. Makes Eight Resurrection Rolls

7. ** I have made these without dipping them in any butter, cinnamon/sugar mixture and they are still delicious. The butter just makes them an extra special treat.

Make sure you seal the seams really well. If you don’t, the marshmallow will ooze out the sides, which is just fine in our home. You have the option of making the rolls bigger by using two crescent roll, but still use one marshmallow. This way, the marshmallow won’t come out at all. Have the kids play around with making these. On some of them we wanted the empty tomb effect, so we left a little part of the roll open but made sure the side had a little lip to contain the melted mallow.

Holiday Brunch Bake

• 1 package(s) (17.3 ounces or 2 sheets) frozen puff pastry • 6 eggs, beaten

• 1 cup(s) ricotta cheese
• 1 dash(es) hot pepper sauce
• 2 package(s) (10 ounces each) frozen chopped spinach, thawed, well drained
• 4 slice(s) Oscar Mayer® Bacon, cooked, chopped
• 1 1/2 cup(s) shredded Cheddar cheese
• 1 cup(s) chopped red peppers
______________________________

Directions

1. Heat oven to 400 degrees F. Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

2. Remove 1 tablespoon eggs; set aside. Mix ricotta, pepper sauce, and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture, and peppers in pastry-lined pan. Repeat layers. Cover with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

3. Bake 45 to 55 minutes or until golden brown. Cool 10 minutes. Run small knife around edge of pan to loosen crust before removing rim.

Make ahead: Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350 degrees F for 30 to 40 minutes or until heated through.

Italian Sausage Bread

This Easter Sunday treat consists of sauteed hot Italian sausage, pepperoni, fresh mozzarella, Parmesan, eggs, and parsley, all nestled inside of a crisp, golden brown crust. Sometimes the filling will overpower the dough and pop through. Not to worry. The melty cheese adds to the rustic look of the sausage bread.

Just remember to use the best ingredients you can afford, namely Italian deli hot sausage, pepperoni, and fresh mozzarella. And be kind to the dough. Overworking it will weaken it and cause tears through which the filling will escape. If that happens, patch the tear with a little piece of dough.

Here's how to make Italian sausage bread:

The egg mixture should be partially cooked, as it will finish cooking in the oven.

Spread the egg mixture on dough, leaving a 1-inch border all around.

Turn the shorter sides of the dough up on to the filling so it won't escape. Then roll the dough into a loaf, in a jelly-roll fashion.

When you've rolled it 3/4's of the way across, grab the far end of the dough and pull it toward you, tucking in the egg mixture.

 Then flip it over, seam side down. Brush it with olive oil and sprinkle with black pepper.

Bake until the crust is golden brown.


Slice the bread after it cools for about 10 minutes.



Italian Sausage Bread

Makes 10-12 slices

1 pound pizza dough, homemade or store-bought*
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley

1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.

2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8-10 minutes, or until browned and crispy. Add pepperoni. Cook 2-3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2-3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5-7 minutes.

3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. (You can line the pan with parchment paper for easy clean up.) Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.

4. Bake for 20-25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.

Red Velvet Cake Balls (Bakerella)

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

Directions:1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

 
 
 
 
 
 
 
 
White Chocolate or Milk Chocolate....your choice!

Idea for Easter Cake Balls:

The Best Rolled Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

• Bake 6 to 8 minutes in preheated oven. Cool completely.

Invisible Pops

Makes 1 dozen.

• 2 cups sugar
• 2/3 cup light corn syrup
• Assorted candies and seeds, such as red and black licorice whips, candy corn etc.  Any candy that fits the season

Directions


1. Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.

2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.

3. Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.

4. Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart .

Press in lollipop sticks.

 
 
 
 
 
 
 
With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.