Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

• 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
• 1 container (12 oz) fluffy white frosting
• 1 cup flaked coconut
• Food color
• Jelly Beans

Directions:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.
2. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3. Top with jelly beans or candy coated chocolate peanut candy.

Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Vanilla Pudding with Sauteed Pears

Serves: 4 / Hands-On Time: 20m / Total Time: 1hr 30m

Ingredients:

For The Pudding:

• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 4 eggs
• 2 tablespoons unsalted butter, melted; plus 2 more tablespoons (unmelted) for the pears
• 1 1/2 teaspoons vanilla
• 2 tablespoons unsalted butter, melted

For The Sauteed Pears:

• 2 pears
• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• ground cinnamon

Directions:

1. Make the pudding. In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Whisk in the whole milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute.
2. Remove from heat. Whisk in vanilla and melted butter. Pour into a shallow metal bowl and place waxed paper directly on the surface. Refrigerate to chill, about 1 hour.
3. Prepare the pears. Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.
4. Saute the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden. 3 minutes.
5. Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Carrot Oatmeal Cookies Recipe

72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients:

• 1 cup butter, softened
• 1 cup shortening
• 1-1/2 cups sugar
• 1-1/2 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 4 cups quick-cooking oats
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup chopped walnuts
• 1 cup miniature semisweet chocolate chips

Directions:

1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

• 1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg
• 1 cup whipped vanilla frosting (from 12-oz container)
• 1/2 cup marshmallow creme
• 1/4 teaspoon unsweetened baking cocoa
• 6 miniature pretzel twists, broken in half

Directions:

1. Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

• Calories 240
  • (Calories from Fat 80),

• Total Fat 9g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1 1/2g),
• Cholesterol 20mg;
• Sodium 300mg;
• Total Carbohydrate 37g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 2g;

Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 ounce white baking chocolate, melted and cooled
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners’ sugar
• Chopped walnuts, optional

Directions:

1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
2. Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Double-Banana Bread

Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16

ingredients:

Bread:

• 3/4 cup sugar
• 1/4 cup canola or vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• 1 cup mashed very ripe bananas (2 medium)
• 2 cups Gold Medal all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dried banana chips, chopped
• 2 cups Oatmeal Crisp Almond cereal, slightly crushed

Topping:

• 1/2 cup Oatmeal Crisp Almond cereal, crushed
• 2 teaspoons sugar
• 2 teaspoons canola or vegetable oil
• Reserved 2 tablespoons banana chips

Preparation:

1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

Directions:

1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.