Fun Easter recipes bring holiday hoppiness
FARGO — Easter is just around the corner. Do you know what you're bringing to the in-laws' house?
In a world driven by Pinterest, ordinary caramel rolls no longer cut it. Sub-par snacks won't do the trick. That boring veggie platter is so yesterday.
If you're the one known for bringing the lame treats to Easter, it's time you step up your game. Try one of these recipes for the cutest, most festive Easter contribution. Your family will thank you.
Easter Chicks Deviled Eggs
6 boiled eggs
1/4 cup mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons mustard
Salt and pepper, to taste
1 mini carrot
1 sweet midget pickle (or a few pieces of relish)
Peel hard-boiled egg. Cut small slice off bottom of egg so it will stand. Cut zig-zag pattern around middle of egg to appear cracked open. Remove yolks and place in a bowl.
Cut carrot into 6 small triangles to use as beaks. Cut strip off pickle and use to make 12 small squares to use as eyes.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Salt and pepper, to taste. Mix until consistency is smooth.
Transfer mixture to zippered bag and cut corner for piping. Pipe mixture into cooked egg whites, piping until it resembles a chick head sticking out. Place beaks and eyes. Top with remaining egg. Optional: use ramen or shredded lettuce to resemble grass for display.
Recipe courtesy of Cincyshopper.com.
15 large cherry tomatoes
16 stalks of chives
8 ounces cream cheese
1 teaspoon dried basil
Salt and pepper
With stem side down, cut an X in the top of each cherry tomato — about ¾ down the tomato. Using a spoon, gently scrape out the tomato seeds. Use grilling skewer or toothpick to make hole on opposite end of tomato for stem.
Finely chop or grate cucumber. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste. Add teaspoon of cream cheese mixture into each tomato tulip (adjust depending on tomato size).
Insert chive into the hole at the bottom of each tomato. Clean off excess cream cheese filling with damp towel; arrange tulip bouquet on large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete bouquet.
Recipe courtesy of Thethriftycouple.com.
Carrot Strawberry Pudding Cups
Ingredients for carrot strawberries:
Strawberries, rinsed and dried
Bag of orange Candy Melts
Plastic sandwich baggie and scissors
For carrot pudding cups:
Clear or decorative cups to hold pudding
1 large box chocolate pudding
3 cups milk
Begin by rinsing strawberries; place on paper towel to dry. Line baking sheet or pan with parchment paper.
Melt candy melts (all of the bag except about 15 to 20 melts) by pouring them into pan using low heat and stirring constantly with a rubber spatula — approximately 5 minutes. When candy coating is completely smooth, remove from heat.
Hold pot of chocolate at an angle. Hold strawberries by stem, dip both sides in the chocolate and place on your parchment paper. Repeat for all strawberries; let set until hard.
Melt remaining candy melts. When done, pour chocolate into bag; snip corner. Using dish towel (to protect from heat), gently squeeze chocolate out, drizzling from side to side over strawberries; let set.
Prepare pudding cups by adding 2 tablespoons crushed Oreos to the bottom of each cup. Make pudding as directed on box. Pour pudding into cup over crushed oreos. Top with more crushed Oreos. Place strawberry in center and refrigerate until ready to serve.
Recipe courtesy of Lilluna.com