Jello Jiggler Eggs

https://www.myfoodandfamily.com/recipe/050280/jell-o-egg-jigglers

For next year so they work. :)

Easter Funeral Potatoes

I made these for our Easter dinner and loved them.  I cut up ham that we had frozen and mixed it in and also chose frozen hashbrowns instead of shredding my own potatoes. It made it a lot easier. 

Yield: 6-8 servings

Cheesy Funeral Potatoes {Au Gratin Potatoes}

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

Potatoes:

• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme (or 1/2 teaspoon if you want more thyme flavor)
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 5-6 large russet potatoes (about 30 ounces), peeled, cooked and shredded or small diced or a 26-ounce bag frozen shredded hash browns (see note)
• 1/2 cup light or regular sour cream

Topping:

• 3 cups cornflakes (3.75 ounces), lightly crushed
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
2. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Stir in the salt, pepper and thyme. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
3. Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.
4. Mix in the frozen hash browns or cooked and shredded potatoes, lifting and folding the mixture until well combined.
5. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
6. Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the buttered cornflakes.
7. Bake for 40-45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more.
8. Let the potatoes rest for 10 minutes before serving.

Notes

My preference is to use cooked potatoes for this, but frozen hash browns definitely work in a pinch. As noted in the ingredients, I use 5-6 medium russet potatoes (about 30 ounces). I peel them, boil them (the Instant Pot makes quick work of this; high pressure for a 4-ish minutes with enough water/broth), drain, and let them cool completely (if I have time to chill them, even better, as it makes shredding or dicing so much easier without them falling apart). 
Make ahead: these potatoes do very well being made ahead of time. I often make them 1-2 days ahead of time, covering and refrigerating (storing the cornflake topping separately in a bag). If chilled, I bake the potatoes, covered with foil, for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly. I have not tried freezing them, but I believe many in the comments have done so (read through for their experiences).

Easter Cupcakes

I just made Easter cupcakes and thought they were so good, easy, and fun!  I used this cupcake recipe and this frosting recipe.  I also added green food coloring to some coconut and put it on top for the "grass" and added a few chick and bunny shaped candies to the top.
https://www.melskitchencafe.com/light-and-fluffy-yellow-cupcakes/

Light and Fluffy Yellow Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

4 Stars (7 Reviews)

Did you make this?

Ingredients

• 1 1/2 cups all-purpose flour (7 1/2 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons butter, room temperature
• 1/2 cup sour cream, light or regular
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Make sure an oven rack is positioned in the middle of the oven. Line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl (or in the bowl of an electric stand mixer). Add the butter, sour cream, egg, egg yolks and vanilla. Beat at medium speed until the batter is smooth and creamy, about 30 seconds to 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for a few more seconds, if needed, until no more dry pockets of flour remain. The batter will be thick - don't be alarmed!
3. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes (adding time, if needed) until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. As always, don't overbake or the cupcakes will be dry.
4. Gently lift out the cupcakes from the muffin tin onto a cooling rack to let cool completely. Frost as desired!

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

 Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
https://sallysbakingaddiction.com/party-pinata-cupcakes/

Bunny Buns

This is a recipe from Mom that she made a couple of years ago with the grand-kids from the Friend magazine. Julie made it this year for Easter but used her own roll recipe and shaped it like a bunny.  

Bunny Buns

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. 1. Wash hands with soap and water.
   
2. 2. Sprinkle yeast in the warm water and set aside.
   
3. 3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
   
4. 4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
   
5. 5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
   
6. 6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
   
7. 7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
   
8. 8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
   
9. 9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.
   

https://www.lds.org/friend/2011/04/bunny-buns?lang=eng