Cadbury Creme Filled Cookies

Recipe by: Chelsea Christensen

Mix:

1 box Devil's Food Chocolate Cake

2 eggs

1/2 Cup vegetable oil

Spoon dough around mini Cadbury Creme Egg

Bake @ 350 for 10-12 minutes

Easter Nest With Peeps

Recipe by: Debbie Nelson and Jan Royce

1-12 oz package chocolate chips
1-12 oz package butterscotch chips
1-12 oz package Chow Mein noodles (you can break them up a little if you want)

Melt 1/2 package of each type of chips in double boiler or microwave.
(You can add 1 cup of peanuts if you want)
Mix noodles (about 1/2 to 3/4 package) in the melted chocolate. Mix until covered. (It is easier to mix if you use two forks.)
Drop by spoonful for individual nests or make one large nest.
Shape into a nest.

Place on green colored coconut
Add marshmallow chicks and jelly beans or chocolate Easter eggs

Deviled Eggs

Recipe by: Jami Leavitt

• Hard Boil 12 Eggs
• Peel eggs under water while still warm
• Cut eggs in half length wise
• Scoop out hard boiled egg w/ spoon and place in bowl
• Add enough Best Food's Mayo to yolks to make as moist as desired and mix with electric mixture until smooth
• Add mustard and seasoning salt to taste (the yolk mixture should taste quite salty because the white of the eggs will decrease the taste of the salt)
• Spoon yolk mixture evenly into egg white halves
• Sprinkle with paprika
• Serve immediately or refrigerate until serving

White Chocolate Coconut Bird's Nest

Recipe by: Chelsea Christensen

Melt 12 oz bag of white chocolate chips. Add green food coloring. Mix with one bag sweetened shredded coconut. Spray muffin tin with vegetable spray. Press mixture into muffin tins shaping like a nest. Press jelly beans into mixture/nest before they set. After hardening put in plastic bags.

Guys and Dolls Dessert

Recipe by Helen Griffith

1 ½ pkgs. Chocolate chips (either semis sweet or milk chocolate)
2 ½ tea. Sugar
3 eggs, separated
1 pint whipping cream
2 angel food cakes (round shape—from market)

1. In a large bowl, break cake into bite-sized pieces and set aside.
2. Separate eggs (put yolks into one bowl and whites into another bowl). With an electric beater, beat the yolks until creamy and the whites until stiff.
3. Beat the whipping cream until peaks form and place in refrigerator until ready to use.
4. Melt chocolate chips and sugar in a double boiler over boiling water stirring constantly until smooth. Remove from heat and add beaten egg yolks. Fold in stiffly beaten egg whites and mix well.
5. Fold in the whipped cream and stir until the mixture is smooth.
6. Place half of the angel food pieces on the bottom of a 9x13 glass pan. Slowly pour enough chocolate mixture to cover cake. Repeat once again with cake pieces and chocolate mixture. **(You probably will have some chocolate mixture left over…refrigerate and use with vanilla ice cream for another treat).
7. Put glass pan in refrigerator for several hours or overnight prior to serving.

Guacamole

Recipe by Megan Christensen

5 medium avocados
1/4 cup diced tomato
1/4 cup diced yellow onion
1 clove garlic
Juice of 1 lime
2 Tbsp. cilantro
Salt and Pepper to taste
Cut up all ingredients and mash together in bowl. Refrigerate for 30 min before serving.

Green Jello Salad

Recipe by Dianne Teichrieb

1 mixing bowl

1 deep bowl (clear glass preferred)

1 plate or serving platter

1 column of Oreo Cookies (10-12) crumbled

1 pkg (6 oz) of Lime Jell-O (regular or sugar free)

4 oz Cool Whip (regular or fat free) thawed

In mixing bowl, strip 2 cups boiling water into Jell-O until dissolved. Add and stir in 1 2/3 cups of cold water into dissolved Jell-O. Remove 1

cup dissolved Jell-O and cover bottom of deep bowl. Refrigerate both bowls for 1 hour.

Crumble Oreo cookies and set aside. When mixin

g bowl of Jell-O has started to congeal or is almost set, remove from refrigerator and stir in Cool Whip. Set aside.

Remove deep bowl of Jell-O only and lightly cover with cookie crumbs. There should be plenty left over for more layers.

Caution: Add Jell-O mixture slowly over cookie crumbs, and try not to displace cookie layer.

Carefully start layering with Jell-O/Cool Whip followed by cookie layer and repeat. Amount of layers will depend on the shape and depth of the bowl.

Last layer should be Jell-O/Cool whip mixture.

Refrigerate again for 3-5 hours until really solid. Serve in deep bowl with leftover cookie crumbs for garnish. Optional: Let Jell-O mold sit at room temperature for 5 minutes or use warm water release method. Cover bowl with plate and invert to release Jell-O mold onto serving plate.

Grasshopper Cake

Recipe by Chelsea Christensen

Spray 9 inch springboard pan. Crush 25 Oreos and mix with 1/4 cup melted butter. Push mixture onto bottom of pan and put in freezer for 15 minutes. Put softened 1/2 gallon mint chocolate chip ice cream on top. Freeze 1 hour. Put 1 jar of hot fudge on top. (Slightly warm the hot fudge to spread better.) Freeze 1 hour. Put 1 small tub Cool Whip (thawed) on top and freeze for an additional 30 minutes.

Jell-O Salad

Recipe by Jan Royce

1- 16 oz container of cottage cheese

1- 3 oz pkg of any flavor Jell-O

1 can crushed pineapple

1- 8 oz container Cool Whip (slightly thawed)

Mix dry Jell-O into cottage cheese. Add pineapple (not necessary to drain.) Mix well with a spoon. Add Cool Whip. Add marshmallows, apples, coconut, nuts, or anything you want to decorate! Refrigerate until ready to serve.

Natalie's Scottish Salad

Recipe by Susan Scollick

Romaine lettuce
Honey covered almonds
1 can mandarin oranges
Brianna’s Homestyle Poppy Seed dressing (peach pit on the label)Aged swiss cheese shredded about a cup
Mix & toss & serve
Do not mix together until just before serving
Optional add-ins: tomatoes, etc

Spinach Artichoke Chicken

Recipe by Sandy Sheesley

Serves 6

6 boneless chicken breasts

1 pkg frozen spinach

1 pkg frozen artichoke hearts (Trader Joes)

1 can cream of mushroom soup

1 pkg (8 0z) cream cheese--softened

1 cup mayo

1 cup milk

Preheat oven to 375. Thaw frozen veggies. Put thawed spinach, artichokes, soup, cream cheese, mayo, and milk in sauce pan. Stir on medium heat until creamy. Spray 9 x 13 baking dish and place chicken on bottom. Pour mixture over chicken and bake for 45 minutes.

Spinach Dip

Recipe by Sue Wilbur

1 pkg (10 oz) frozen spinach thawed and squeezed dry

2 cups sour cream

1 cup mayo

1 pkg Knorr vegetable recipe mix

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers!