Ingredients

• PEANUT BUTTER EGG BUNNIES(recipe follows)
• TINTED COCONUT(recipe follows)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1-1/2 cups REESE’S Creamy Peanut Butter
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups milk
• VANILLA FROSTING(ready-to-spread or your favorite recipe

Directions

1. 1. Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.

   2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

   3. Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.

   4. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with VANILLA FROSTING. Sprinkle TINTED COCONUT over frosting and garnish with PEANUT BUTTER EGG BUNNY. About 27 cupcakes.

   PEANUT BUTTER EGG BUNNIES:

   1. Unwrap REESE’S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny.) Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.

   2. Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.

   3. To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.

   4. Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.

   TINTED COCONUT: Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup MOUNDS Sweetened Coconut Flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.

 

 

Ingredients

• 1 (6 ounce) container low-fat raspberry, lemon, orange or vanilla yogurt
• 1/4 teaspoon vanilla
• 1/4 cup frozen reduced-fat non-dairy whipped topping, thawed
• 1/3 cup Kellogg’s® Cocoa Krispies® cereal
• 1 tablespoon flaked coconut, toasted
• 1 cup fresh raspberries, sliced strawberries or cut-up mango

Directions

1. In small bowl stir together yogurt and vanilla. Fold in whipped topping. In another small bowl stir together KELLOGG’S COCOA KRISPIES cereal and coconut. Set aside.
2. In two parfait glasses or dessert dishes alternate layers of yogurt mixture, raspberries and cereal mixture.

 

INGREDIENTS

3 cups Cake Flour; sifted
3 tsp Baking Powder
1/2 tsp Salt
3/4 cup Butter; or shortening
1 1/2 cup Sugar
3 each Eggs; unbeaten
1/2 cup Almonds; finely chopped
1/2 cup Raisins; finely cut
1 cup Milk
1 tsp Vanilla

DIRECTIONS

1. Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each.

2. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

3. Bake in two greased 9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Frosting between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

Ingredients

1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 packaged Graham Cracker Crumb Crust (6 ounces)

Directions

1.) Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

2.) Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

3.) Refrigerate until firm. Garnish as desired.

INGREDIENTS

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour

DIRECTIONS

1.) Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

2.) In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.

3.) Bake for 15 minutes in preheated oven. Cookies should be pale.