All the sweets you ever wanted for Easter...Make them or have someone make them for you. Delicious

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Chocolate Coconut Pecan Easter Eggs

Makes 3 large candy eggs.

Candy filling:

1/4 c. ( 1/2 stick) butter, softened

5 c. powdered sugar, divided

6 to 7 tbsp. heavy cream

1 tbsp. vanilla

3 pinches salt

1 c. chopped pecans

1/2 c. shredded coconut

Chocolate coating:

1 (6-oz.) pkg. semisweet Chocolate chips (1 c.)

3 tbsp. heavy cream

1 1/2 tbsp. light corn syrup

To make candy filling, cream butter and 3 cups powdered sugar with an electric

mixer.

Beat in 6 to 7 tablespoons cream, vanilla and salt.

Beat in remaining 2 cups powdered sugar until mixture is creamy.

By hand, stir in pecans and coconut.

Shape mixture into three large eggs, cover and refrigerate overnight.

The next day, make chocolate coating.

Melt chocolate chips with 3 tablespoons cream in microwave oven on high power 1

to 1 1/4 minutes, until smooth when stirred.

Stir in corn syrup until well-blended.

Cool a little, if necessary.

Spread coating over eggs.

Refrigerate until chocolate is set.

Pipe on Frosting Paint and Icing, decorating with assorted colors as desired.

Cherry Nut Easter Eggs

Try your hand at homemade Easter candy this year.

1/2 cup milk

1/4 cup butter

6 oz. pkg. vanilla pudding (not instant)

9 oz. maraschino cherry halves; drained

1 cup finely chopped pecans

1-2 lbs. confectioners' sugar

1 lb. melted chocolate

Heat milk, butter and pudding over low heat until well blended and thickened.

Remove from heat and add cherries, nuts and enough sugar to make a thick

consistency.

Form mixture into 10 egg-shaped balls.

Place on wax paper and chill until firm.

Dip cooled eggs in melted chocolate.

Easy Easter Marble Cheesecake

Tired of Easter Candy? Sink your teeth into a creamy cheesecake instead.

24 oz Cream Cheese, Softened

3/4 c Sugar (SPLENDA for low carb)

1 t Vanilla

3 ea Large Eggs

1 oz Square Unsweetened Chocolate, melted*

9 " graham cracker pie crust

Beat cream cheese, sugar and vanilla on medium speed with electric mixer until

well blended.

Add eggs and continue to mix.

Blend in melted chocolate into 1 cup batter.

Spoon plain and chocolate batters alternately into crust.

Drag knife through batter to make marble effect.

Bake at 450F. for 10 minutes.

Reduce heat to 250F. and baking an additional 30 minutes.

Cool to room temperature before refrigerating to chill.

Large Toll House Bunny Cookie

1 cup flour + 2 tablespoons

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine -- softened

1/2 cup packed brown sugar

1/3 cup sugar

1/2 teaspoon vanilla

1 egg

2 cups chocolate chips -- divided

Combine flour, baking soda and salt in small bowl.

Beat butter, brown sugar, sugar and vanilla in large mixer bowl.

Beat in egg.

Gradually beat in flour mixture.

Stir in 1 cup morsels; spread into greased and wax paper-lined 9 inch

heart-shaped pan.

Bake in preheated 375 oven to 18 to 20 minutes or until light golden brown.

Let stand for 10 minutes and remove to wire rack to cool completely.

Microwave remaining morsels in microwave-safe bowl on high power for 1 minute;

stir.

Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread

over cookie.

Chill for 30 minutes or until chocolate is set. Decorate as desired.

Note: Cookie can be made various shaped cake pans...use your imagination and

have fun!!

Variation....bunny shaped cake pan and recipe follow steps above.

Cover bunny shaped cookie with white fluffy frosting and decorate with

gum drops for eyes and black licorice for whiskers.

Coconut can give the appearance of fluffy bunny tail. Makes a great Easter

cookie that will be enjoyed by ALL!!

Fresh Apple Easter Cake

1/2 cup walnuts, chopped

1 (18 ounces) package spice cake mix

1 (4-serving size) package instant butterscotch or vanilla pudding and

pie filling

4 eggs

1/2 cup vegetable oil

1/2 cup cold water

3 medium apples (Braeburn or Granny ) peeled, cored and coarsely

chopped

1 cup golden raisins, optional

Powdered sugar

Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or

12-cup fluted tube pan and set aside.

Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at

medium speed for 3 minutes or until well blended.

Stir in apples and raisins, if desired.

Pour batter into prepared pan.

Bake at 325 degrees for 55 to 65 minutes or until toothpick inserted in

center comes out clean.

Cool in pan for 15 minutes; invert onto rack and cool completely.

Sprinkle with powdered sugar before serving.

Makes 16 servings.

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "