With the Easter holiday fast approaching, it’s time to load up on all the goodies to fill up those delightful baskets: marshmallowy Peeps® (which now comes in chocolate!), brightly colored jellybeans, the classic chocolate bunny and of course, colorful and decorated hard-boiled eggs.
Aren’t they just egging you on?
Once all the goodies have been found (we hope!) and eaten, what do you do with all of the extra Easter bounty? Turn them into other d’lish goodies!
Have extra Peeps on hand? Well, they’re perfect to melt into my Jelly-Bean Rice Crispy Tweeps. I love to rip their heads and use them for “garnish!”
Peep garnished Tweeps!
For the adults, grab a few of those chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur or shot of espresso. Serve with an assortment of fruits for dipping or some of those leftover Peeps.
With all those extra eggs, how about an egg salad sandwiches? I like to add a little curry twist with my Springtime Curried Egg Salad Sandwiches. Then top it off with a tasty garnish of thinly sliced radish and cucumber – oh – so springy!
Grab those extra Easter goodies and cook up some springtime fun! -Kathy
Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats
3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans
Pull 30 of the peeps heads off and set aside for garnish.
In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jellybeans. Stir until cereal is well coated and jellybeans are distributed.
Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.
Recipe by Kathy Casey Food Studios®
Bunny’licious Chocolate Mocha Fondue
Makes 4 servings
6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, ameretto or Frangelico liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..
Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.
Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.
Recipe by Kathy Casey Food Studios®
Springtime Curried Egg Salad Sandwiches
Makes 4 sandwiches
6 hard-boiled eggs, peeled (see procedure)
2 Tbsp.very thinly sliced green onions
2 Tbsp.1/8-inch-diced red onion
2 Tbsp. 1/8-inch-diced celery
1/2 tsp. curry powder
1/2 cup mayonnaise (regular or light)
1/2 – 3/4 tsp. Kosher salt
Coarse ground black pepper
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8 slices high-quality tender bread such as brioche, Macrina potato bread, or egg bread
butter lettuce leaves
16 very thin slices of peeled cucumber
4 red radishes, very, very thinly sliced
Chop hard-boiled eggs to nice 1/4-inch pieces, good for making the egg salad. In a bowl, mix chopped eggs with green onion, red onion, celery, and curry powder until evenly distributed. Mix in mayonnaise gently but thoroughly. Sprinkle with salt and pepper and mix thoroughly.
Divide and spread the egg salad evenly among 4 slices of the bread. Layer on the lettuce and cucumber and radish slices, dividing evenly, and close the sandwiches.
Recipe by Kathy Casey Food Studios®
