Cool 'n Easy Easter Pie Recipe




2/3 c Boiling water

1 pk (4-serving size) Jell-o, any flavor

1/2 c Cold water

Ice cubes

8 oz Cool Whip whipped topping,

Thawed

1 Ready-made Graham Cracker

Pie Crust (6oz)



Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.



Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.



Spoon into crust. Refrigerate 4 hours or until firm.



Garnish with additional whipped topping. Add jelly beans, Hershey kisses, small chocolate Easter eggs, etc.

EASTER BASKETS & BUNNIES CUPCAKES

Yield: 33 Cupcakes



2 c Sugar

1 3/4 c All-purpose flour

3/4 c HERSHEY'S Cocoa; OR...

-European Style Cocoa

1 1/2 ts Baking powder

1 1/2 ts Baking soda

1 ts Salt

2 Eggs

1 c Milk

1/2 c Vegetable oil

2 ts Vanilla extract

1 c Boiling water

CREAMY VANILLA FROSTING

1/3 c Butter or margarine

- softened







3 1/2 c Powdered sugar; divided use

1 1/2 tss vanilla extract

1/4 c Milk,

10 oz MOUNDS Sweetened Coconut

-(Flakes), (tinted)*



--SUGGESTED GARNISHES-

Marshmallows

HERSHEY'S Mini KISSES

Licorice

Jelly beans



1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter)

with paper bake cups.



2. In large bowl, stir together sugar, flour, cocoa, baking powder,

baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium

speed of electric mixer 2 minutes. Stir in boiling water (batter will

be thin).



3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or







until wooden pick inserted in center comes out clean. Cool completely.



4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press

desired color tinted coconut onto each cupcake. Garnish as desired to

resemble Easter basket or bunny. About 33 cupcakes.



CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter

or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla

extract; beat well. Add 2-1/2 cups powdered sugar alternately with

1/4 cup milk, beating to spreading consistency. About 2 cups frosting.



NOTE: To tint coconut, combine several drops desired color food color

with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly

tinted.

Crock Pot Ham and Cheesy Potatoes

Crock Pot Ham and Cheesy Potatoes




2 lbs Cooked Ham, diced into bite sized chunks

6 med Potatoes, Peeled and thinly sliced

2 med Onions, peeled and thinly sliced

1 can Cream of Mushroom soup, Undiluted

2 c shredded Colby or Medium Cheddar



Combine Ham with potatoes and Onions and place in the bottom of crock

pot.

Pour soup over top. Cover and cook on low for 6 to 8 hours. About an

hour before serving stir in cheese.

Crockpot Ham Hocks And Lima Beans

Crockpot Ham Hocks And Lima Beans




1 pound dried lima beans, soaked overnight and drained

4 ham hocks, halved

2 bay leaves

1 onion, chopped

1 bell pepper, chopped

2 cups chopped tomatoes

1 cup tomato sauce

1 teaspoon sugar

1/4 teaspoon ground cloves

1/2 teaspoon pepper

salt, to taste



Place beans in bottom of crock pot and add remaining ingredients with

1 1/2 quarts of water.

Cover and cook on high 2 hours.

Turn heat to low and cook, covered, 10 to 12 hours.

Bacon Corn Bread

Bacon Corn Bread




1 package (8-1/2 ounces) corn bread/muffin mix

1 egg

1/2 cup frozen corn, thawed

1/3 cup milk

1/4 cup shredded cheddar cheese

1/4 cup grated onion

5 bacon strips, cooked and crumbled

1/2 teaspoon poppy seeds, optional

1/8 teaspoon paprika



In a bowl, combine the first six ingredients just until blended. Pour

into a greased 8-in. square baking dish. Sprinkle with bacon, poppy

seeds if desired and paprika. Bake at 375� for 20-25 minutes or until

a toothpick inserted near the center comes out clean. Cut into squares;

serve warm.

Yield: 9 servings.