EASTER TREATS………………..

JELLY BEAN BARK

1 tablespoon butter (no substitutes), melted
1-1/4 pounds white candy coating
2 cups miniature jelly beans

Line a 15-in. x 10-in x 1-in. pan with foil.  Brush with butter; set aside.  Place the candy coating in a microwave-safe bowl.  Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth.  Spread into prepared pan.  Sprinkle with Jelly beans.  Let stand until set before breaking into pieces.  YIELD: 2 Pounds

QUICK COOKING – March/April 2004

COCONUT EGG NESTS

6 ounces white candy coating, coarsely shopped
6 drops green food coloring
1 drop yellow food coloring
1 cup flaked coconut
36 Jelly Beans

In a microwave-safe bowl, melt candy coating; stir in food coloring until blended.  Add Coconut.  Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indention in the center of each with the end of a wooden spoon handle.  Fill each with three jelly beans.  Let stand to set.  YIELD:  1 dozen.

QUICK COOKING – March/April 2004

BUNNY CUPCAKES

1 package (18-1/4 ounces) yellow cake mix
1 can (16 ounces) cream cheese frosting, divided
8 drops green food coloring
12 large marshmallows
¾ cup flaked coconut, chopped
24 miniature pink jelly beans
12 miniature red jelly beans
24 miniature white Kelly beans
Red Shoestring licorice
 1 to 2 drops red food coloring
48 small oval sugar cookies

Prepare and bake cupcakes according to package directions.  Cool on wire racks.  In a bowl, combine 1 cup frosting and green food coloring; frost cupcakes.  Set remaining frosting aside.  Cut marshmallows in half; immediately dip cut ends into coconut.  Place coconut side up on cupcakes to form heads. 

Cut pink and red jelly beans in half widthwise.  Cut white jelly beans in half lengthwise.  With a toothpick, dab reserved frosting onto cut side of pink jelly bean halves; attach to marshmallows for eyes.  Attach red jelly beans for noses and white jelly beans for teeth. 

For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake.  Tint remaining frosting pink.  Cut a small hole in a corner of a resealable plastic bag; add pink frosting.  For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake. 

YIELD:  2 Dozen

Recipe tested with Pepperidge Farm Milano cookies.

QUICK COOKING – March/April 2004

More to come tomorrow……………………