Cherry-Blackberry Cobbler

Recipe by: Deborah Barton

1 can (21 ounces) cherry pie filling

1 can (21 ounces) blackberry pie filling

1 yellow or white cake mix

2 eggs

1/3 cup evaporated milk

1 teaspoon cinnamon

Spread pie filling on bottom of greased 4 1/2 to 6-quart slow cooker. In a bowl, mix cake mix, eggs, milk, and cinnamon together. Spoon cake mixture evenly over pie filling. Cover and cook on low heat 3 hours or on high heat 1 1/2 hours. Turn off slow cooker and allow cobbler to cool 20 minutes. Makes 10-12 servings

Serve warm with a scoop of vanilla ice cream.

VARIATION: Add 2 cans of one flavor pie filling in place of one of each pie filling.

Substitute German chocolate cake mix for the yellow or white cake mix.

Ranch Egg Salad Croissant Sandwiches

Recipe by: Deborah Barton

9 hard cooked eggs, peeled
1/4 cup chopped green onions (4 medium)
1/4 tsp salt
1/4 teaspoon coarse ground black pepper
1/2 cup ranch dressing
6 croissants, split
3 cups torn lettuce

Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.

To make each sandwich, top bottom half of 1 croissant with about ½ cup lettuce and ½ cup egg mixture. Cover with to9p half of croissant. Repeat for remaining sandwiches.

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.