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CREATIVE EASTER EGG HUNT IDEAS

Easter Egg Hunt with a Message:

Have a regular egg hunt, but in 12 plastic eggs put a number and a scripture telling the Easter Story. Then when the kids find the eggs and are sitting all together call out the numbers one by one and have each person read their scripture. You can tell the story of Easter this way.

Teenagers Egg Hunt:

When they get up Easter morning have a clue setting on the table for each of them and they have to start from there. Make several clues for each teenagers that they have to figure out and find. At the end of the hunt, for each teenager hide a giant egg with candy and of course money – a teenager’s favorite thing!

Egg-Hunt ideas provided by Celebrating-Easter.com
Visit http://www.celebrating-easter.com/party/index.shtml for more creative egg hunt ideas and Easter party themes.

Appetizer - Easter Cheese Mold

1 16 OZ. Package dry curd cottage cheese
1/3 cup butter, softened
2 tablespoons milk
3/4 cup finely chopped M & M’ plain chocolate candies

Combine all ingredients in mixer bowl. Beat at medium speed until blended. Place in oiled 1 quart mold. Chill for 2 hours or overnight. Unmold on plate. Spread on celery, carrots, apples or warm bread.

Baked Ham with Apple-Mustard Glaze - Main Dish

1 (4 to 5-lb.) fully cooked boneless ham
2 (10-oz) jars (2 cups) apple jelly
1/2 cup Dijon mustard
2 tablespoon brown sugar
1 teaspoon ginger
3 teaspoon dry mustard

Heat oven to 325 F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by cutting diamond shapes about 1/4 inch deep through surface. Bake at 325 F for 45 minutes. Meanwhile, in small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is well blended, stirring constantly. Remove ham from oven: brush with about half of the glaze. Return to oven: bake an additional 30 to 45 minutes or until ham is thoroughly heated, basting with remaining glaze once or twice. Serve with any remaining glaze.

Creamed Peas and Pearl Onions - Side Dish/Vegetable

1 10-oz. package frozen peas
1 10-oz. package frozen pearl onions
1 c. plain nonfat yogurt
3 T defatted chicken broth
2 T light cream cheese, softened
1 2-oz. jar diced pimientos, well drained
1/2 tsp. salt
1/4 tsp. ground black pepper

Cook peas and onions according to package directions. Combine remaining ingredients in a medium saucepan or microwave safe bowl. Heat through and stir in peas and onions. Serve.

Serves 4.

Italian Easter Bread - Breads

3 packages dry yeast
1 cup warm water
6 large eggs, beaten
1 1/2 cups granulated sugar
2 tablespoons lemon extract
2 tablespoons orange extract
1/2 teaspoon anise oil or 1/2 bottle anise extract
1 cup scalded milk
1/2 pound (2 sticks) melted margarine (do not use a spread)
10 cup flour
1 egg yolk, for glaze

Dissolve yeast in warm water. Melt margarine; let cool for about 5 minutes. Beat 6 eggs until lemon colored and thick, then add sugar. Add remaining ingredients, including margarine. Add yeast mixture and about 5 cups flour. Add remaining flour gradually to make a soft dough (dough shouldn't be sticky). Knead until smooth. Place in a greased bowl, cover and let rise until doubled in size, about 1 hour. Punch down; raise a second time, until doubled.

Divide dough into 6 pieces. Mold dough into desired shapes. Bake at 350 degrees F until golden brown. Slightly beat 1 egg yolk with 1 tablespoon of water; brush hot loaves with the egg mixture.

Easter Almond Pudding - Dessert

1 oz. Unsalted Butter
1 cup Milk
1 cup Heavy Cream
1 blade of Mace
1 piece of Cinnamon Stick
Grated Rind of 1 Lemon
3 oz. Caster Sugar
6 oz. fine Breadcrumbs
4 oz. Almond Biscuits (Cookies), crushed
4 oz. ground Almonds
1/2 tsp. Nutmeg
Pinch of Salt
4 Eggs, slightly beaten
1 to 2 Tbs. Candied Peel
1 to 2 Tbs. Currants

Preheat oven to 375 F. Lightly butter a gratin or glass casserole dish and reserve. In a saucepan over medium-high heat, bring the milk and cream to the boil. Reduce the heat and add the mace, cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes. Place the breadcrumbs and the crushed almond cookies in a mixing bowl. Pour the milk mixture through a sieve and stir in the ground almonds. Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants; blend well. Bake for about 45 minutes. Let cool before serving with cream. Refrigerate any remaining pudding.

Cherry Nut Easter Eggs - Candy

1/2 cup milk
1/4 cup (1/2 stick) butter or margarine
2 (3 ounce) packages vanilla pudding and filling (not instant)
1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 to 2 pounds confectioners’ sugar
1 pound chocolate, melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. From the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.

Recipes provided by http://www.AllHolidayRecipes.com
Visit All Holiday Recipes for more Easter Recipes and other Holiday Recipes.

DIY EASTER BASKETS

Here are some creative DIY ideas for making your own Easter baskets from Vicki Lansky's book "Feed Me! I'm Yours":

1. A clean pipe cleaner makes the ideal handle for a homemade Easter basket. Simply attach the pipe cleaner to a rinsed margarine tub or plastic berry basket. You can weave ribbons in and out of the baskets and add some plastic grass for effect.

2. Or cut an egg carton into thirds to make cute four-egg baskets. Paint each section, add the pipe cleaner as a handle and tie it all up with a bow.

3. For a unique (and edible) basket, decorate a frosted cupcake with green-tinted coconut. Use a pipe cleaner to form the basket handle.

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