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Last minute recipes and DIYs for Easter

Chocolate Covered Carrot Strawberries and Pudding Dessert by Cheryl's Style
http://www.cherylstyle.com

Easter is tomorrow, April 20, and if you haven't thought about what your planning on serving or taking with you to the annual Easter dinner or picnic don't panic, you're not alone. Thousands of us are hopeless procrastinators and wait until the last minute to get things done and that's why today I present to you last minute ideas from some of your favorite DIYers across the internet like Cheryl's Style and Brit & Co. and even a new twist on sweet tea for Spring/Easter by Knob Creek Rye Whiskey.

From last minute desserts to yummy appetizers, new takes on old favorites and even decorating all your last minute Easter needs are right here at your needs. So last minute procrastinators unite! All is forgiven and you still have a chance to redeem yourself in front of your friends and family this holiday.

First up is Cheryl's Style Chocolate Covered Carrot Strawberries and Pudding Dessert.

What you will need:

Directions:

  • In food processor blend Oreos into crumbs and set aside.

  • Make pudding according to package instructions and set aside

  • Place melting wafers in small metal bowl. Place water in small saucepan and bring to boil; lower water temperature to medium-high and set metal bowl with melting wafers on saucepan, making sure water is not touching bottom of bowl. Melt wafers while stirring constantly.

  • Dip strawberries in melted chocolate, remove excess into bowl and transfer to a parchment-lined plate. Place in refrigerator until chocolate is set.

  • Pour remaining melted chocolate in piping bag with narrow tip. Drizzle lines over strawberries to give your carrots some detail.

  • Line pots with food-safe parchment paper (or insert small cup). Fill with alternating layers of Oreo crumbs and chocolate pudding, ending with Oreo crumbs on top.

  • Add your chocolate covered strawberry ‘carrots’ and enjoy!

For more recipes, tips, tricks and ideas just click on through the list and have a safe and happy Easter!

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. Please be aware that I suffer from Lupus Nephritis and can not always respond immediately. Lupus is a very unpredictable and debilitating disease that often times leaves me incapacitated and unable to respond immediately.

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Apricot, Brown Sugar and Bourbon Glazed Ham
Apricot, Brown Sugar and Bourbon Glazed Ham http://www.thegalleygourmet.net/2012/04/apricot-brown-sugar-and-bourbon-glazed.html

Apricot, Brown Sugar and Bourbon Glazed Ham

Apricot, Brown Sugar and Bourbon Glazed Ham

Serves 24

1 fully cooked or partially cooked, smoked, bone in ham shank, about 8-10 pounds
1 cup apricot jam
1 cup packed light brown sugar
1/2 cup Dijon mustard
1/4 cup bourbon

Let the ham sit out for 1 1/2 to 2 hours to reach room temperature. This will ensure even warming of the ham.

Meanwhile, in a medium saucepan bring the jam, brown sugar, mustard and bourbon to a boil then reduce the heat and simmer, stirring frequently to keep the sugars from scorching, until slightly reduced to about 2 cups, about 15-20 minutes. Transfer the glaze to a bowl and allow to cool slightly. Glaze will thicken to a spreadable consistency; set aside.

Position a rack in the lower third of the oven and preheat the oven to 325° F.

Line several large heavy duty sheets of aluminum foil perpendicular to one another with overhang across a heavy duty, rimmed baking sheet. Place the ham in the middle of the foil and spread half of the glaze over the surface of the ham. Bring the sides of the aluminum foil over the ham and wrap loosely. Bake until an instant-read thermometer reaches 125° F ( about 17-19 minutes per pound) for a total of 2 1/4 to 2 3/4 hours. The temperature of the ham will continue to rise during the glazing and resting.

Remove the ham from the oven and raise the oven temperature to 425° F. Peel back the foil and turn the sides of the foil in towards the ham. This prevents any sugars on the inside of the foil from scorching and burning which causes unpleasant smell and smoke. Using a sharp knife, score the top of the ham by making a diamond shaped grid pattern, cutting through the skin and the fat (about 1/16-inch), then spread 1/3 of the remaining glaze over the surface. Return the ham to the oven. After 5 minutes and then again at 10 minutes, repeat the glaze using 1/3 each time until the glaze is shiny and golden, about 20 minutes total. Keep a close eye on the ham so the glaze doesn't burn.

Remove the ham from the oven and transfer to a cutting board or serving platter and tent loosely with foil for at least 20 minutes and up to 2 hours before slicing. Reserve any accumulated juices for serving if desired. Enjoy!

Cadbury Cream Cookies Cups
Cadbury Cream Cookies Cups http://www.inkatrinaskitchen.com/2012/03/cadbury-cream-cookie-cups.html

Cadbury Cream Cookies Cups

Cadbury Cream Cookies Cups

Homemade Cadbury Cream filling stuffed into chewy chocolate chip cookie cups

Ingredients:

Chocolate chip cookie dough, prepared or purchased
½ Cup light corn syrup
¼ Cup salted butter, softened
1 teaspoon vanilla
3 Cups powdered sugar
Yellow food coloring

Directions:

1. Prepare your favorite chocolate chip cookie dough. Spray a muffin pan with nonstick spray and add about 3 Tablespoons of dough to each muffin well. Bake for 13-15 minutes until golden. Let cool 15 minutes in the pan. The middle will sink in. To help it along you can press a small glass (or spice jar) into the well to create a cookie cup. While the cookies are warm but firm use the tips of your fingers to gently twist the cookie cups up and out of the pan. Let cool completely.

2. In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.

3. Remove about 1/4 of the cream and dye with yellow food coloring.

4. Pour white cream into the cookie cups. Finish off with a small drop of yellow cream.

NOTES:

The Tollhouse chocolate chip cookie recipe (off of the back of the yellow bag) was used.

If the filling gets too firm as you are making these you can warm it up in the microwave (5 - 10 seconds at a time) to make the consistency pourable again.

Cheddar Bacon Egg Salad
Cheddar Bacon Egg Salad http://www.bunsinmyoven.com/2014/01/27/cheddar-bacon-egg-salad/

Cheddar Bacon Egg Salad

Cheddar Bacon Egg Salad

Ingredients:

6 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese

Directions:

Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.

Run the eggs under cold water or place them in an ice bath until cold.

While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat.

Drain the fat and set aside the bacon.

Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar.

Serve as a dip with crackers or between bread as a sandwich.

Cheesecake Filled Chocolate Easter Eggs
Cheesecake Filled Chocolate Easter Eggs http://www.raspberricupcakes.com/2012/04/cheesecake-filled-chocolate-easter-eggs.html

Cheesecake Filled Chocolate Easter Eggs

Cheesecake Filled Chocolate Easter Eggs

(Makes 6-8 regular sized Easter egg cheesecakes, you may need to adjust the amount of cheesecake filling depending on the size of your eggs)

What you will need:

6-8 hollow chocolate easter egg shells (mine were from the supermarket, approx 6cm tall and 4cm at its widest width 150g (about 5oz)

Cream cheese, softened

30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted

1/2 tsp lemon juice

1/2 tsp pure vanilla extract

125ml (about 1/2 cup) thickened/heavy whipping cream

For the 'yolk':

1 passionfruit (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.

1 tbsp apricot jam

1tbsp (about 15g) unsalted butter

Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.

Using a small serrated knife, carefully remove the tops of the chocolate eggs. (A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip! But personally I like having the jagged edges.)

Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use an egg carton like me. I shouldn't have used it but I was desperate at the time, I bought the egg cups the day after!).

Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.

Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).

Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells.

Chill eggs for at least 30 minutes to allow it to set.

Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.

Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point)

Place in the fridge and chill until it thickens slightly.

Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.

Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.

Remove eggs from the fridge about 10 minutes before serving.

Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.

Chocolate Bunny Silhouettes
Chocolate Bunny Silhouettes http://www.hungryhappenings.com/2012/04/chocolate-bunny-silhouettes-made-using.html

Chocolate Bunny Silhouettes

Chocolate Bunny Silhouettes

Ingredients:

8 ounces melted light cocoa confectionery coating/candy melts*
48-60 vanilla wafer cookies
48-60 mini marshmallows

Supplies Needed:

Disposable pastry bag, zip top bag, or a squeeze bottle fitted with a small round pastry tip
Parchment paper
Baking sheets
Fork or chocolate dipping fork

*If you prefer, you can use melted and tempered pure milk chocolate but will need to be able to re-temper the chocolate throughout the project.

Count out your cookies and mini marshmallows.

Take one marshmallow and roll it in the palms of your hands to make them more round and wrinkled looking, like a bunny tail.

Pour some of your melted confectionery coating/candy melts into a small bowl.

Pour some of the candy coating into a squeeze bottle fitted with a small round pastry tip (or use a disposable pastry bag, or a zip top bag with one tip snipped off.)

Have your cookies, marshmallows, and dipping fork or kitchen fork ready to go. - Pipe out a round circle about half the size of a vanilla wafer. Add two ears.

Go to the next step immediately, while your chocolate is still wet.

Dip one vanilla wafer cookie into the chocolate submerging it completely.

Use a fork or dipping fork to lift the cookie out of the chocolate.

Tap the fork on the edge of the bowl, allowing any excess chocolate to drip back into the bowl.

Set the chocolate covered cookie just below your piped bunny head.

Press a little marshmallow onto the bottom of the chocolate covered cookie.

Make about 10 bunnies, then place your baking sheet in the refrigerator for 5-10 minutes until the chocolate bunnies harden.

Continue to make a total of 48-60 chocolate bunnies.

This number will depend on the size of your cookies, the thickness of your candy coating, and how many cookies you can coat when you get to the bottom of the bowl - that gets a bit tricky.

As you work, you will probably need to re-heat your candy coating.

Place it in the microwave and heat it for 10 seconds, then stir.

If needed, heat 10 more seconds, but don't over heat or you could burn the candy coating.

I like using the plastic squeeze bottle for projects like this because the entire bottle (as long as you use a plastic decorating tip) can go into the microwave.

Use your candy bunnies in Easter baskets or to create a centerpiece for your table.

Coconut Lemon Macaroon Nests
Coconut Lemon Macaroon Nests http://www.twopeasandtheirpod.com/coconut-lemon-macaroon-nests/

Coconut Lemon Macaroon Nests

Coconut Lemon Macaroon Nests

Ingredients:

2/3 cup sweetened condensed milk
1 egg white
1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 teaspoon lemon zest
3 1/2 cups sweetened coconut
3/4 cup lemon curd
Jelly beans

Directions:
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract,lemon juice and salt. Stir until combined. Add in the lemon zest and coconut. Mix well.

3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.

4. Bake cookies for 18 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.

5. Place about a tablespoon of lemon curd in the center of each nest. Place 2 jelly beans in the center of the nest. Finish decorating the nests and enjoy!

Note- You can make these 2-3 days in advance. Store in an air tight container in the fridge. Let come to room temperature and then decorate with jelly beans.

DIY Easter Decor Tissue Paper Eggs
DIY Easter Decor Tissue Paper Eggs http://www.brit.co/easter-egg-wall-art/?utm_source=Brit+%2B+Co.+News&utm_campaign=f77e9e7864-Making_News_04_16_14_easter_tart&utm_medium=email&utm_term=0_21457c6647-f77e9e7864-306047241

DIY Easter Decor Tissue Paper Eggs

DIY Easter Decor Tissue Paper Eggs

Materials:

- various colors of tissue paper
- canvas (we used three 8 x 8 inch canvases)
- white cardstock

Tools:
- scissors
- glue stick
- pencil

Instructions:

1. Draw an egg on the cardstock and as Joey from Full House says, “Cut. It. Out!” Repeat for the number of eggs you want to make.

2. Lay out your tissue paper to determine the color scheme for each egg.

3. Cut rectangles out of your tissue paper that are just longer than the width of your egg and fringe the bottom edge.

4. Stack the fringed rectangles on the egg until it’s completely covered. Then, paste each piece of tissue paper to the egg. It will hang off the edges, but that’s okay.

5. Flip the egg over, then trim the excess tissue, leaving a small margin of about a half inch.

6. Mount the egg to the center of the canvas with glue and hang up your wall art!

DIY Peeps Centerpiece
DIY Peeps Centerpiece http://www.bellalimento.com/2013/02/19/diy-peeps-centerpiece/comment-page-1/

DIY Peeps Centerpiece

DIY Peeps Centerpiece

To assemble:

CHOOSE: Vessel, Peeps, Flowers.

PLACE: a smaller glass inside of your vessel and fill with water. You wouldn’t want your peeps to get soggy would you? No. That would be anything but cute.

ARRANGE: Peeps between the two vessels.

INSERT: flowers into water.

Voila, a centerpiece that will garner compliments and start conversations for days to come.

Easter Bunny Cake
Easter Bunny Cake http://jennysteffens.blogspot.com.au/2013/03/easter-bunny-cake-continuing-grannys.html

Easter Bunny Cake

Easter Bunny Cake

Ingredients:

3 sticks of butter, softened
2 1/2 cups sugar
6 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
Cream Cheese Icing
Coconut

Directions:

Preheat oven to 350 degrees.

In a mixer fitted with the paddle attachment. Cream together butter and sugar. Add eggs and vanilla.

In a separate bowl mix together flour, baking powder, soda, salt and coconut. Add it to the butter mixture a little at a time alternating with the milk. End with adding flour coconut mixture. Do not over mix.

I line my baking pans (and cookie sheets, and everything...) with parchment paper that I cut to fit.

Bake the cake for 30 minutes and cupcakes for 15.

See cream cheese icing recipe below.

Cream Cheese Icing

2 sticks of butter, softened
1 block of cream cheese, softened
1 pound of powdered sugar
1 teaspoon of vanilla
1/4 cup of milk

Cream together butter and cream cheese. Add powdered sugar, vanilla and milk. Stir together until creamy - do not whip I put a smear of frosting on the base to help the cake stick. Cut a notch out of the top to form the head. Use part of the scrap to create a little tail. Cover the bunny in icing. You may need to put it in the refrigerator then add a second coat if you like a lot of icing like me. Cover the outside with flaked coconut. I put some of my Spanish Moss, around the bunny to give it some natural texture and life. I created the little ears by cutting them out of textured cardstock and painting pink centers with Emma's watercolor paints. Granny used good ol' fashioned pink construction paper. I added a little pink nose, too, but kept the bunny blank... I like just the nose and ears. Too much decor takes away from the simplicity of it.

Easter Egss Mix & Match Sculptures
Easter Egss Mix & Match Sculptures http://blog.mrprintables.com/easter-eggs-mix-match-sculptures/

Easter Egss Mix & Match Sculptures

Easter Egss Mix & Match Sculptures

How to empty the eggs:

This is not an exciting part, but just think about lots of funs to be had later.

1. Use a small kitchen knife or any thing with a sharp end. Mark the centre of the egg on both sides (either vertically or horizontally) with a pen and tap with the knife very lightly on it. Tap, tap, tap gently until the egg starts to develop a small pinhole. Tap away the sides until you have a large enough hole for the skewers. Be generous with the hole sizes so it’s easy to empty and easy for kids to put the eggs on the skewers.

2. Once you have good size holes on both sides, hold it over a bowl, stick a skewer inside and stir it to break the yolk. Move the skewer in and out repeatedly until all comes out. I was told blowing the egg works well. As soon as I blew into the hole, the raw egg white deliciously sucked back into my mouth. So don’t try this, especially with a full egg. (But you can tell someone else that it works ha ha…)* Rinse well and dry.

Now, make the stands.

Make small mounds with flat bottoms using craft clay and stick the skewers in the middle, standing straight up. You can also drill holes in small wooden blocks or any recycled material around the house that’s suitable.

Once the eggs are fully dry, the fun starts!

Decorate your eggs in anyway you like. We just painted them with acrylics but there are so many fun ways to go.

You can dip-dye in neon food colorings, or dye with natural material for warm and sophisticated tones.

Make fun ombre dye or dip in gold paint.

Cover with glitters all over.

You can of course use papier-mache eggs instead. This would be an especially good idea for younger kids because they won’t crack.

Some more material ideas for kids to decorate the eggs:
water color, sharpies, stickers, stamps, glitters, temporary tatoos, tissue papers, googly eyes, feathers,washi tape, yarn, fabric & felt scraps, buttons, adhesive-backed rhinestone jewels, sequins, glittered stickers, ribbons …

Have lots of fun decorating and don’t forget to make some of the eggs as faces.

Build your sculptures by sliding the eggs onto the skewers on each stand! Mix & match as you like and create many different combinations.

If you want to use hard-boiled eggs, you can still make a great Easter egg centerpiece on your table by cracking small holes at each end and using clean skewers to make the sculptures in the same way.

Easy  Lemon Curd Trifle with Fresh Raspberries
Easy Lemon Curd Trifle with Fresh Raspberries http://www.cherylstyle.com/showcase/lemon-curd-trifle-recipe/

Easy Lemon Curd Trifle with Fresh Raspberries

Easy Lemon Curd Trifle with Fresh Raspberries

What you’ll need:

Trifle:
1 pound cake, cut into small cubes
1 small carton of fresh berries, such as raspberries, strawberries or blackberries
2 cups whipped cream or Cool Whip

Lemon curd:

2 lemons, zested
¾ cup granulated sugar
3 large eggs
⅓ cup freshly squeezed lemon juice
pinch of salt
4 Tbsp unsalted Land O’Lakes Butter

Let’s do it:

1. Begin by making the lemon curd. Zest both lemons with a microplane or the zesting section of your box grater. Once you have zested the lemons, cut them in half and squeeze out the juice. You will need ⅓ cup for this recipe. It is much easier to zest the lemons before you squeeze the juice from them.

2. In a small- to medium-sized saucepan, whisk the lemon zest, granulated sugar, eggs, lemon juice and salt until completely combined and the sugar is mostly dissolved. Add the butter and move the saucepan to the stove over a low flame. Now you will constantly stir the mixture with the whisk (don’t whip, just stir) until the butter has melted and the mixture becomes thick. You will notice as the mixture gets warmer that it will begin to thicken. You can remove the lemon curd from the stove when it reaches the consistency of heavy cream, or when you see the very first bubble—just as it barely begins to boil.

3. Strain the mixture through a sieve into a small bowl. This will remove the zest and any pieces of egg that did not get beaten into the mixture. Place a piece of plastic wrap directly on top of the curd and refrigerate until completely cool and ready to use. Placing the plastic wrap so that it touches the lemon curd will prevent it from forming a ‘skin’ while it is cooling in the refrigerator.

4. While the curd is cooling, make sure you have cut the pound cake into cubes that are small enough to fit nicely into whatever you have chosen to serve the trifles in. Rinse and dry the berries. If you are using strawberries, remove the hull and chop them into bite-sized pieces.

5. When you are ready to assemble the trifles, begin by placing about 2 tbsp of the lemon curd in the bottom of the glass. Add enough pound cake cubes to make a well-defined layer then top with a layer of whipped cream. Drop a few berries on top and repeat the layering process, beginning with the lemon curd.

6. Refrigerate until ready to serve. These will keep very nicely in the refrigerator for several hours until you are ready to present them. Enjoy!

Flower Arrangements in Eggshells
Flower Arrangements in Eggshells http://www.marthastewart.com/273010/flower-arrangements-in-eggshells

Flower Arrangements in Eggshells

Flower Arrangements in Eggshells

MATERIALS

Eggs
Room-temperature water
Eggcups
Small cuttings of flowers
STEPS
1. STEP 1
Break an egg at the top of its shell, drain the contents, and carefully rinse out the inside.
2. STEP 2
Next, fill the empty shell with room-temperature water and place it in an eggcup for stability.
3. STEP 3
Finally, insert small cuttings of your favorite blossoms (we used lilacs, lily of the valley, and violas). Individually or grouped together in a centerpiece, these tiny arrangements make a wonderful addition to the place settings at your table.

Hop into the Season with Me and My Robins Eggs Malted Milkshake
Hop into the Season with Me and My Robins Eggs Malted Milkshake http://passthesushi.com/hop-into-the-season-with-me-and-my-robins-eggs-malted-milkshake/

Hop into the Season with Me and My Robins Eggs Malted Milkshake

Hop into the Season with Me and My Robins Eggs Malted Milkshake

Ingredients

1/2 cup robin eggs malt candies, plus some for topping
2 cup vanilla ice cream
1/2 – 1 cup milk
Whipping cream for top, cuz whats a milkshake without a mountain of whipped cream

Preparation

Place robins eggs candies, ice cream, and milk in a blender. Blitz, pulse and blend until creamy (but try not to demolish every robin egg – or throw a few in towards the end).

Place a few robins eggs in a zip lock bag and beat with a rolling pin once or twice.

Pour milkshake into an awesome glass, top with a mountain of whipped cream, and sprinkle some robin egg bits on top. Pop in an awesome swirly straw (or bendy if that is your preference) and enjoy!

How to Fold a Bunny Napkin
How to Fold a Bunny Napkin http://www.singingwithbirds.com/2011/04/i-love-this-tutorial-from-taste-of-home.html

How to Fold a Bunny Napkin

How to Fold a Bunny Napkin

To make these festive napkin folds, start with well-starched square napkins. Fold the bottom third of the napkin up and the top third down, making a rectangle.

1. Find the center along the top fold and fold the top corners down, making sure the bottom ends are even.

2. Fold up the outside bottom corners.

3. Fold left and right sides so that they meet in the center.

4. Turn the napkin over and flip the top to bottom. Fold bottom point up.

5. Fold the left and right corners to the back and tuck one corner into the other to hold.

6. Hold the tucked corners securely and pull out the bunny ears on the other end.

Jalapeno Popper Deviled Eggs
Jalapeno Popper Deviled Eggs http://www.closetcooking.com/2014/04/jalapeno-popper-deviled-eggs.html

Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs

Ingredients

6 hard boiled eggs, peeled
2 tablespoons mayonnaise or Greek yogurt
3 tablespoons cream cheese, whipped
3 tablespoons cheddar, shredded finely
1/4 cup jalapenos (pickled, fresh or roasted), diced finely
1/4 cup bacon, cooked and crumbled finely
6 tablespoons cheddar, shredded finely
Directions
1. Cut the eggs in half, scoop the yolks out, mash the yolks and mix with the mayonnaise, cream cheese, cheddar, jalapenos and bacon and place a tablespoon of the mixture back into the holes left by the yolks in the eggs.
2. Sprinkle on remaining cheddar, place on a baking sheet and broil until the cheese has melted.

Option: Instead of topping them with melted cheddar, top them with panko breadcrumbs and broil until lightly golden brown for a crispy topping!
Option: Omit the bacon for vegetarian version.

Knob Creek Sweet & Spicy Tea
Knob Creek Sweet & Spicy Tea http://www.knobcreek.com

Knob Creek Sweet & Spicy Tea

Knob Creek Sweet & Spicy Tea

Recipe by Zac Matthews, Mixologist

INGREDIENTS:
- 2 parts Knob Creek® Rye
- 2 parts Southern Style “Sweet Tea” (*recipe below)
- ¼ part Fresh Lemon Juice
- 1 part Prosecco

METHOD:
1. Combine Knob Creek® Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.

*Southern Style "Sweet Tea"
INGREDIENTS:
- Black Tea
- Simple Syrup

METHOD:
1. Prepare a fresh pot of black tea per instructions.
2. Combine freshly brewed black tea with an ample amount of simple syrup (to taste).

Naturally Dyed Eggs
Naturally Dyed Eggs http://www.kitchendaily.com

Naturally Dyed Eggs

Naturally Dyed Eggs

The Perfect Purple Easter Egg:

INGREDIENTS
1 quart water
2-3 Tbsp distilled vinegar
1 cup red wine

DIRECTIONS
Hard-boil an egg in a quart of water, 2-3 tbsp. of distilled vinegar and the red wine for 20 minutes.
To intensify the colors, let the liquid cool with the egg in it and/or refrigerate it overnight.
Going Green Easter Egg:
Ingredients:

1 quart water
2-3 tbsp distilled vinegar
1 c cooked spinach

Directions:
Hard-boil an egg in a quart of water, 2-3 tbsp. of distilled vinegar and the spinach for 20 minutes.
To intensify the colors, let the liquid cool with the egg in it and/or refrigerate it overnight.

Carrot Top Yellow Easter Egg
Ingredients:

1 quart water
2-3 Tbsp distilled vinegar
1 cup carrot tops

Directions:
Hard-boil an egg in a quart of water, 2-3 tbsp. of distilled vinegar and the carrot tops for 20 minutes.
To intensify the colors, let the liquid cool with the egg in it and/or refrigerate it overnight.

Golden Orange Easter Eggs
Ingredients:
1 Tbsp turmeric chili powder and a cup of beets
2 cups water
2 tablespoons vinegar

Directions:
Spread the newspaper over your work surface.
Draw on the eggs with crayons. The wax will not come off when you dye the eggs.
Combine spices, water and vinegar in assorted pots on every burner on the stove.
Dip each egg in the dye. Let the egg sit in the dye for several minutes to allow the color to set.
Use a spoon to remove the egg from the dye.
Wipe the water off with a paper towel, and place the eggs in a container, such as an empty egg carton, to dry.
Once you're finished with all of your eggs, store them in the refrigerator.

Beautiful Blueberry Easter Eggs:

Ingredients:

1/2c blueberries

1 c water
Mash ½ c blueberries in 1 c water

DIRECTIONS

Let blueberries simmer in 1-cup water for 10-15 minutes.
Strain out the onions and add 2 tsp. Safeway Select vinegar.
Soak a hard-boiled egg until desired depth of color is reached.

Beet Pink Eggs:

Ingredients:
4 chopped beets
1 tbsp vinegar
2 cup water

Directions:

Add 4 chopped beets to 2 cups water and 1 tbsp. Safeway Select vinegar.
Boil for about 5 minutes, then bring down to a simmer for 20 minutes.
Soak a hard-boiled egg until desired depth of color is reached.

Red Onion Red Eggs:

Ingredients:

3 red onions

1 cup water

2 teaspoon vinegar

Directions:

Peel 3 red onions and simmer in 1-cup water for 10-15 minutes.
Strain out the onions and add 2 tsp. Safeway Select vinegar.
Soak a hard-boiled egg until desired depth of color is reached.

Kool Aid Eggs

Ingredients:

6 hard boiled eggs
2 unsweetened kool aid packages
2 tablespoons water

Directions:
Prepare Kool-aid packets according to directions in a wide mouth mason jar
Place your hard-boiled egg into the jar and roll it around for even coverage with a spoon. For deeper colors, submerge the eggs for longer.
Quickly rinse the eggs with water to let the color set and transfer the eggs to a cooling rack with paper towels underneath.

Nutella Bird Nests with Chocolate Eggs
Nutella Bird Nests with Chocolate Eggs http://www.cherylstyle.com/showcase/nutella-nests-cadbury-mini-eggs/

Nutella Bird Nests with Chocolate Eggs

Nutella Bird Nests with Chocolate Eggs

What you’ll need

8 cups Fiber One cereal
1 cup granulated sugar
1 cup light corn syrup
1 cup Nutella
36 mini Cadbury eggs

Let’s do it
1. Place the Fiber One cereal in a large mixing bowl and set aside.
2. Add the sugar and corn syrup to a medium saucepan and place over medium heat.
3. Stir constantly until the mixture comes to a full rolling boil. Remove from heat
4. Add Nutella and carefully stir to combine.
5. Pour the hot mixture over the cereal and mix until each piece of cereal is evenly coated.
6. Allow a few minutes for the mixture to cool enough to handle, then use lightly greased hands to mold about ¼ cup of the mixture into a nest shape.
7. Place the nests on a sheet of waxed paper to harden. (Re-form the nests if they become misshapen as they cool.)
8. Place a few Cadbury Mini Eggs into the cooled nests and enjoy!

Paper Bunny Fruit Bags
Paper Bunny Fruit Bags http://asubtlerevelry.com/paper-bunny-fruit-bags

Paper Bunny Fruit Bags

Paper Bunny Fruit Bags

To make the bunny paper bags you’ll need; paper bags (look for fun paper bag designs at your local craft store), a roll of colorful tape, ribbon to tie off the ears, and fruit to place inside. To make the bunny fruit bags, cut the edges off your paper bag so that you are left with two open sides. The bag should be cut to be a little narrower than your fruit. Cut the open end of the bag into the shape of rabbit ears, the ears should meet around a third of the way down the bag. Sit the apple inside the paper bag and gather at the top, being careful not to tear the paper. Fix the gathered bag in place with some paper ribbon, knot the ribbon twice and fan out the ends into a bow. Cut a small triangle of pink washi tape and add it to the front to make a cute bunny nose. Use different patterns and colours to create a fruity Easter display — you could also use any type of round fruit or vegetable to fill these paper bunny bags. They look sweet in a bowl as a grab and go snack, and would make a lovely easter surprise inside a lunch box.

Rainbow Centerpiece
Rainbow Centerpiece http://paperyandcakery.com/2012/09/rainbow-centerpiece.html

Rainbow Centerpiece

Rainbow Centerpiece

1. Lots of bud vases.

2. Food coloring. I prefer the gel, which is easier to control and blend.

3. Flowers. I like white flowers like daisies and mums. Keep in mind if you use carnations they will quickly “absorb” the water and change color. I really love the contrast and pop of the colored water against crisp white flowers.

4. Water

5. Now create your “rainbow” by adding a few drops of the gel {use a toothpick, its much easier} into the water in each vase. Blend your colors as needed. If the color seems too bold, just pour out some of the mixture and add more water to lighten. {You could do this in ombre in a single hue and it would be spectacular!!!}

Rose Water Gin Fizz Shooters
Rose Water Gin Fizz Shooters http://www.brit.co/gin-fizz-shooters/?utm_source=Brit+%2B+Co.+News&utm_campaign=f77e9e7864-Making_News_04_16_14_easter_tart&utm_medium=email&utm_term=0_21457c6647-f77e9e7864-306047241

Rose Water Gin Fizz Shooters

Rose Water Gin Fizz Shooters

Ingredients:

Makes about a dozen shots
- egg whites from 1 egg
- 2 oz gin
- soda water
- 1 tsp rosewater + 2 tsp sugar
- 1 oz lemon juice
- 1 oz lime juice
- 1 oz half and half
Materials:
- halved eggshells
- egg cups
Instructions:
1. Add ice to your shaker.
2. Pour gin into the shaker.
3. Squeeze lemon and lime into the jigger and add it to the shaker.
4. Wash your eggs using dish soap and water.
5. Gently crack an egg — try to break it into even halves and be sure to reserve your eggshells to use as shot glasses.
6. Separate the egg whites from the yolk and reserve them in a bowl, then add them to the shaker.
7. Measure half and half and add it to your shaker, then add sugar and rosewater.
8. Put the lid on your shaker and shake it up!
9. Add each eggshell to an egg cup, then fill each one a quarter full with soda water.
10. Fill the rest with the cocktail.

The Bunny Drop Martini
The Bunny Drop Martini http://onemartini.com/3-easter-cocktails-with-jelly-bean-vodka/

The Bunny Drop Martini

The Bunny Drop Martini

Ingredients

2 ounces lemon jelly bean vodka
1 ounce fresh squeezed orange juice
1 ounce KINKY Liqueur
Optional: 1 bar spoon agave nectar or simple syrup
Orange wheel for garnish
Preparation
Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled martini glass. Garnish with an orange wheel.
Makes 1 martini.
Jelly bean vodka recipe can be found at http://onemartini.com/jelly-bean-vodka/

The Fizzy Bunny – Easter Brunch Mimosa
The Fizzy Bunny – Easter Brunch Mimosa http://www.babble.com/best-recipes/the-fizzy-bunny-mimosa-for-easter-brunch/

The Fizzy Bunny – Easter Brunch Mimosa

The Fizzy Bunny – Easter Brunch Mimosa

1 part chilled carrot juice

1 part fresh squeezed orange juice
3-4 parts champagne or prosecco sparkling wine — (sub ginger ale or fizzy cider for virgin bunnies)
dash of cayenne
garnish: orange slices
Mix and serve in chilled champagne glasses.