Easter is right around the corner and with these delish treats will prepare you to have the yummiest Easter Party out there! For me I always loved coming home after the church service on Easter and making lots of food for my friends and family to have! If that is already a tradition in your house then why not add some of these tasty foods to your menu, and even if it’s not a yearly thing in your house…why not make it one!? So let’s get cooking!
Easter Egg strawberry’s
- 1 pint of fresh strawberries, washed and patted dry
- 1 lb. of white melting chocolate
- food coloring
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- Cover baking sheet with parchment paper.
- Place melting chocolate in microwave for 1 minute. Stir and place back in microwave for 30 seconds at a time until chocolate is smooth.
- Separate melted chocolate into 4 bowls. Add food coloring to each bowl in the colors you would like. (I did pastel yellow, pastel green, pastel blue, and pastel pink)
- Dunk the strawberries in the desired chocolate color and place on lined baking sheet to hardened.
- Place in refrigerator for 1-2 hours and serve!
Oatmeal Peanut Butter Easter Eggs Recipe:
2 ½ cups rolled oats
3 tbsps. pb2 (or any powdered peanut butter)
¼ cup maple syrup
1 tsp. vanilla
5 tbsps. almond milk
1 tbsp. peanut butter
¼ cup mini chocolate chips (optional)
Sprinkles for decoration
Recipe Directions: In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands. Once combined add chocolate chips and sprinkles. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.
- Hard boil eggs and peel
- Here’s a “Make Life Special” Extra: If you would like to have the chicks differentcolors, dip the peeled eggs into a mixture of 1/2 cup water and some food coloring. Immerse the eggs, one at a time, into the dye mixture for a few seconds or until the desired color is reached. Dry each colored egg on a paper towel.
- If you want the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You don’t have to do this step if you want to nestle the chicks on a plate with “grass” made from shredded lettuce or spinach as shown in the photo.
- With a sharp knife, cut the top third off each egg and remove the yolk. Mash the yolks in a bowl and make your favorite deviled egg recipe.
- Refill the larger bottom portion of each egg ( using a small spoon or a small zip lock bag with a corner snipped off). Mound the the top of the filling and cap with the top egg portions.
- Add a tiny triangle of carrot to each egg for the beak. Use bits of black olives or capers for the eyes.
- You can also insert a sprig of fresh dill into the top cap for a tuft of feathers, if desired.
- Chill at least 30 minutes before serving.
These are absolutely adorable deviled eggs….Remember, “Let’s make life special by sharing great food with our family and friends….Enjoy!”