Easy Easter Candy Cut-Outs Recipe



1 c Chocolate Chips

-(Semi-Sweet)

2 ts Shortening*



Tinted Coconut:

1/4 ts Water

1 dr Food color

1/2 c Sweetened Coconut Flakes





* NOT butter, margarine, oil, or vegetable oil spread



1. Cover bottom of 13x9-inch pan with heavy duty foil.



2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.



3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.



Tinted Coconut:



In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.

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.