Cupcake Baskets
Ingredients:
Cupcake mix
Pull and peel licorice
Robin eggs
Frosting
Green food coloring
Coconut
Instructions:
Make cupcakes as instructed on the box. Let the cupcakes cool while they are cooling take your frosting and mix coconut and green food coloring together. This gives you the grass for your cupcakes. Frost the cupcakes then take the licorice and cut to desired lengths (this is the handle of our baskets) I twisted my licorice to give it a woven basket look. Once the licorice is in place put the robin eggs around the top for your own Easter basket cupcakes.
Edible Nests
Ingredients:
Chow mein noodles Chocolate chips Robin eggs
Instructions:
Take package of chocolate chips and melt in a sauce pan. Take your chow mein noodles and put in bowl. Pour melted chocolate over noodles and mix. Put on waxed paper in the shape of nests. Cool and put robin eggs in the center of the nests. These are a fun treat for kids to help with and also eat. They make a fun appetizer for your Easter party.
If your family likes peanutbutter instead of chocolate Jif has a great recipe using their peanut butter.
http://www.jif.com/Search?category=jif_recipes&;q=nests
***We thought you might want some new ideas on how to use up your Colored Easter Eggs.***
Top 10 Ways to Use Up Hard-Boiled Eggs
By Peggy Trowbridge Filippone, About.com
Think about what to do with hard-boiled eggs, and the first thing that comes to mind is deviled eggs. Without question, deviled eggs are a universal favorite when it comes to appetizers. If you have old eggs to get rid of or leftover Easter eggs, consider breaking out of the box and trying something new. You should know that older eggs are best for hard cooking, since they will peel easier. First learn how to make Perfect Hard-Boiled Eggs. Then try some alternative ways to use them up.
1. Deviled Eggs Far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. Do take a few extra minutes to add a little garnish so they look as impressive as they taste. Great for low-carb diets.
2. Chicken Liver Pate For an inexpensive variation on foie gras, try chicken livers in this tasty pate. Plan ahead for overnight refrigeration to let flavors blend.
3. Egg Salad with Capers and Olives Use this flavorful egg salad as a topper for greens, in a sandwich, or modify for deviled eggs.
4. Egg, Nut and Mushroom Pate Whip up this tasty vegetable nut pate in the food processor. Serve with your choice of crackers, melba toast, or toasted bread rounds. Fast and easy.
5. Hindoo Eggs The eggs are served in a curried white sauce and served over hot rice or toast points. May be eaten for breakfast or as an entree.
6. Scotch Eggs Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer.
7. Pickled Eggs If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.
8. Tarragon Brie Sauce with Hard-Boiled Eggs A gourmet take-off on Eggs Benedict, Brie cheese and wine lend a decadent and elegant touch to tarragon sauce served over warm hard-boiled eggs and waffles. The sauce may be partially made in advance to save time. This is a perfect dish for such special occasions as Valentine's Day, Mother's Day, and Father's Day, as well as brunches.
9. Beef and Sausage Roll This yummy beef and sausage roll is stuffed with hard-boiled eggs, prosciutto, provolone, and spinach. It is delicious hot, warm, or cold and makes great sandwiches.
10. Cabbage Mushroom Pie This delicious savory pie combines cabbage, onions, mushrooms and herbs with layers of cream cheese and hard-boiled eggs.
Recipes from article above are listed here; there were taken from: http://homecooking.about.com/od/appetizerrecipes/
Deviled Eggs
Ingredients: ·
6 hard-boiled eggs ·
2 Tbsp minced sweet onion ·
2 tsp sweet pickle relish, minced ·
1 Tbsp mayonnaise ·
2 tsp creamed horseradish sauce (found in deli section) ·
2 tsp yellow mustard ·
Salt to taste ·
Garnishes: paprika, olives, chives, parsley, and/or pimento
Preparation:
Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside. Mash the egg yolks until crumbly. Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste. Mix until well-combined. Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento. Chill before serving.
Chicken Liver Pate Recipe
Ingredients: ·
4 hard-boiled eggs, reserving 1 for the garnish ·
1 large onion, finely chopped ·
1 medium clove garlic, crushed ·
1/3 cup soft margarine or 5 Tbsp rendered chicken fat ·
1 tsp sea salt or kosher salt ·
1 pound (450 g) cooked kosher chicken livers ·
20 grinds black pepper ·
Generous pinch of ground nutmeg
Preparation:
Gently saute onion and garlic in the fat over low heat until browned, but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt. Slice 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish. Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration. Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight. When ready to serve, take pate from refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving. Serve with warm French bread or challah, melba toast, or saltines. May be refrigerated up to 5 days or frozen up to 1 month. Yield: 6 to 8 servings as an individual appetizer or 10 to 12 as a party spread
Egg Salad with Capers and Olives Recipe
Ingredients:
4 hard-boiled eggs ·
2 Tbsp minced red onion ·
2 Tbsp mayonnaise ·
1 tsp prepared mustard ·
2 Tbsp minced red bell pepper ·
2 Tbsp minced pitted kalamata olives ·
1 Tbsp minced parsley ·
1 Tbsp capers ·
Salt and pepper
Preparation:
Finely chop the hard-boiled eggs and transfer them to a medium-sized bowl. Add the red onion, mayonnaise, mustard, bell pepper, olives, parsley, capers, salt, and pepper to taste, and mix well. You can easily make this egg salad recipe into deviled eggs, for a convenient, portable breakfast item. Simply cut the hard-boiled eggs in half lengthwise, and pop the yolks into a small bowl. Mash the yolks with the remaining ingredients, then stuff this filling back into the "yolk compartment" of the egg whites. Chill in a tightly covered container until serving time.
Egg, Nut and Mushroom Pate Recipe
Ingredients: ·
1 large yellow onion, peeled and sliced thin ·
1 large clove garlic, peeled and minced ·
1/4 pound mushrooms, wiped clean and sliced thin ·
1/2 cup butter or margarine ·
6 hard-cooked eggs, peeled and quartered ·
1 cup walnuts ·
1/2 cup unblanched almonds ·
1 tablespoon Worcestershire sauce ·
1 teaspoon salt ·
1/4 teaspoon pepper
Preparation:
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds. Pulse about 5 times until minced. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper. Process about 5 seconds to combine. Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld. Before serving, let pate sit for 30 minutes at room temperature. Serve with your choice of crackers, melba toast, or toasted bread rounds.
Hindoo Eggs (Curried Hard-Boiled Eggs) Recipe
Ingredients: ·
2 tablespoons butter ·
1 tablespoon finely minced onion ·
1 teaspoon curry powder (or to taste) ·
1/2 teaspoon salt ·
1 tablespoon all-purpose flour ·
1/2 cup warm beef or chicken broth ·
1 cup warm milk (half-and-half is best) ·
6 hard-boiled eggs ·
Squeeze juice of fresh lemon juice ·
Hot rice or toast
Preparation:
Melt the butter in a medium nonreactive skillet, add the onion and saute over low heat until the onion is clear. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes. Off the heat, gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust. Cut the hard-boiled eggs into quarters and add to the sauce. Cook just until the eggs are hot, but do not boil. Just before serving stir in a drop or two of fresh lemon juice. Serve over hot rice or toast points.
Scotch Eggs Recipe
Ingredients: ·
2 raw eggs ·
1 tablespoon Dijon-style mustard ·
2 cups fresh bread crumbs ·
8 hard-cooked eggs, peeled ·
1 pound bulk country-style sausage ·
Vegetable oil for frying
Preparation:
Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg. Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight. Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.
Pickled Beets with Eggs Recipe
Ingredients: ·
1 cup sugar ·
2 cups cider vinegar ·
2 cups water ·
1/2 teaspoon salt ·
1/2 teaspoon whole cloves ·
1 tablespoon whole allspice ·
2 cinnamon sticks 1
5 medium beets, untrimmed and unpeeled ·
3 medium onions, sliced 1/4 inch thick · 1
8 large eggs, hard-boiled and peeled
Preparation:
Combine the sugar, vinegar, water, salt, cloves, allspice, and cinnamon sticks in a saucepan and place over medium heat. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and reserve. Wash the beets and trim the stems, leaving about 1 inch of stem. Place in a pot, cover with water, and boil for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and peel them. Place the beets, onions, and hard-boiled eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in the refrigerator up to two weeks.
Tarragon Brie Sauce with Hard-Boiled Eggs Recipe
Ingredients: ·
2 tablespoons all-purpose flour ·
1/4 teaspoon dry mustard ·
3 tablespoons unsalted butter ·
1-1/2 cups whole milk ·
1 tablespoon dry white wine ·
3/4 pound Brie, rind discarded, cut into 1-inch pieces ·
1 tablespoon fresh lemon juice ·
1 teaspoon minced fresh tarragon leaves ·
1 teaspoon minced fresh flat-leafed parsley leaves ·
freshly ground white pepper to taste ·
6 hard-boiled eggs, shelled and kept warm in a saucepan of hot water ·
Buttermilk waffles (use your favorite recipe)
Preparation:
In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add white wine and simmer, whisking occasionally, 1 minute. Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not boil). Stir into sauce lemon juice, tarragon, parsley, salt, and pepper to taste. Cut hard-boiled eggs into wedges. Arrange eggs on waffles and top with sauce. Yield: about 2-1/2 cups sauce, 3 servings
Beef and Sausage Roll Recipe
Ingredients For meat: ·
1-1/2 cups of 1/2-inch pieces crustless Italian bread ·
1/2 cup milk ·
1-1/2 pounds ground beef ·
8 ounces Italian sausages, casings removed ·
2 large eggs ·
1 teaspoon salt ·
1/2 teaspoon pepper ·
Ingredients for filling: ·
1/4 cup water ·
1 (10-ounce) package ready-to-use spinach ·
4 ounces thinly sliced prosciutto ·
3 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips ·
6 hard-boiled eggs, peeled ·
18 fresh Italian parsley sprigs ·
1 tablespoon olive oil
Preparation:
Make meat: Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from bread. Place bread in large bowl; discard milk. Add ground beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.
Make filling: Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large pot. Add spinach. Cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange provolone cheese atop prosciutto, spacing apart. Place hard-boiled eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Fold down foil from around meat roll. Brush meat with 1 tablespoon oil. Bake meat roll until thermometer inserted into center registers 160 degrees F, about 1 hour. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.
Cabbage Mushroom Pie Recipe
Ingredients: · Pie Crust: ·
3 cups flour ·
1 Tbsp baking powder ·
1 pinch salt and pepper ·
1/3 cup plus 1 Tbsp vegetable shortening ·
6 large eggs, beaten ·
Filling: ·
3 cups shredded cabbage ·
1 large sweet onion, chopped · Olive oil ·
1/2 pound mushrooms ·
1 tsp fresh chopped basil ·
1/2 tsp dried marjoram ·
1/4 tsp dried tarragon ·
Salt and pepper to taste ·
Additional Layers: ·
4 ounces cream cheese, at room temperature ·
4 hard boiled eggs, sliced ·
1/2 tsp fresh chopped dill or basil ·
1 egg, beaten
Preparation:
Prepare pie dough: Whisk together flour, baking powder, salt, and pepper. Cut in shortening until mixture forms coarse crumbs. Beat in eggs until a soft, pliable dough forms. Cover and chill while preparing filling. Prepare filling: Heat a large skillet over medium heat and coat the bottom with a light layer of olive oil. Add cabbage, onion, and mushrooms. Simmer until cabbage is wilted and tender, stirring often, about 20 minutes. Season with basil, marjoram, tarragon, along with salt and pepper. Preheat oven to 350 F. Assemble: Divide dough in half. Roll out a top and bottom crust on a lightly floured board. Place bottom crust in a 10-inch deep dish pie pan. Spread bottom with cream cheese and cover with a layer of the sliced hard-boiled eggs. Top with cooled cabbage and mushroom filling. Sprinkle lightly with dill or basil. Apply top crust, crimping and sealing edges. Cut four small slits in the center of the top crust in a decorative pattern to allow steam to escape. Brush lightly with the beaten egg. Bake cabbage mushroom pie about 30 minutes until crust is golden. Let rest 10 minutes before cutting and serving.