Fun Easter Snack Foods — Neuse News

Easter is a great holiday to make fun snacks with kids, there are lots of cute ways to serve up Easter Bunny treats. Whether you’re planning a family dinner, a school party, or just some fun at home, the list below even has some cute Easter treats for school, as well as some easy (and even some healthy!) treats that your kids can make themselves.

Easter ball with carrots

2 8-ounce packages light cream cheese, room temperature

3 green onions chopped

1 tbsp. light mayonnaise

1 tsp white vinegar

1 tsp Worcestershire sauce

1/2 tsp. ground mustard

1/2 tsp. garlic salt California spice blend

Finely shredded cheddar cheese


Mix all ingredients together in a mixing bowl. On a large plate, form a large carrot-shaped triangle.

Trim parsley to desired length. Place the bunch of parsley on top of the cheese ball to make the greens on top of the carrot. Now cover the ball with cheddar cheese and pat it down so it sticks.

Serve with crackers and vegetable sticks. Enjoy!

Carrot crescent

8 crescent rolls

8-ounce cream cheese

1/4 cup chopped chives

1/4 cup chopped parsley

Sprigs of fresh parsley

Grated lemon zest and salt (to taste)

Wrap crescents around tin foil shaped like a cone to create space for the filling. Spray cones with non-stick spray before wrapping.

Bake for 7-9 minutes until golden brown. Cool completely before removing the foil.

In a bowl, mix the cream cheese, chopped parsley and chives, lemon and salt.

Use a pipe or spoon to fill each roll with a crescent and top with parsley sprigs.

Easter pudding parfait

1 box pistachio pudding (serves 4)

2 cups of milk

¼ crushed Oreo cookies (or vanilla wafers or graham crackers)

¼ cup coconut

1 to 2 drops of green paint

4 small chocolate bunnies (homemade or bought)

Gold Pearl Dust (optional)

12 Whoppers Mini Robin Eggs (or other small egg-shaped candies)

Make moldy chocolate bunnies if you’re homemade. (Can be prepared days ahead.) Dust with gold, if desired.

Add 1 tablespoon of crushed cookies to the bottom of four small (5 to 6 ounce) parfait dishes.

Prepare pudding according to package directions.

Spread evenly in the dishes before it has a chance to set.

Chill for at least 15 minutes, up to 4 hours.

In a Ziploc bag and coconut and a drop or two of green paint.

Seal and shake until completely coated.

Before serving, top each parfait with 1 tablespoon green coconut, chocolate bunnies and three Mini Whopper Robin eggs. Serves 4.

Chicken with deviled eggs

(They are so precious, but not the easiest treats to make)

12 hard-boiled eggs

1/3 cup mayonnaise

1/2 tsp Dijon mustard

1/2 tsp apple cider vinegar

1/2 tsp salt

Mini pieces of chocolate or peppercorns for eyes

Orange peppers or small pieces of carrots for the beak

Peel and wash the eggs. Use an AV-shaped tool, such as a straw cut in half and folded over, to cut off the jagged top of each egg.

Cut a flat bottom out of each egg. Trim off the least amount of egg white to make a flat surface.

Carefully scoop out the yolks and put them in a bowl.

Add the rest of the ingredients and mix until smooth. This can be smooth or lumpy as you prefer.

Scoop or backfill the filling (the easiest way is to use a ziplock bag with the tip cut off) into the eggs, piling it as high as needed to make a face on each egg. Place the tops back on the eggs, making sure there is room for a face.

Add the eyes and beak.

Serves 12, each serving contains; Calories 120, Carbohydrates 1g., Protein 6g., Fat 10g., Cholesterol 189mg., Sodium 201mg., Fiber 1g.

Super Simple Peeps S’Mores

8 graham crackers

1 (15.25 oz.) chocolate cake mix

2 eggs

1/2 cup oil

16 peek

Preheat oven to 350°F and line a 9×13″ pan with aluminum foil. Spray lightly with cooking spray.*

Place the graham crackers in the bottom of the pan in a single layer.

In a mixing bowl, whisk together the cake mix, eggs, and oil. Spread over the graham crackers.

Bake for 10 minutes. Remove from the oven and place the Peeps on top of the chocolate layer.

Return to the oven for 5-6 minutes.

Cool before removing from pan and cutting into bars. Mining 14.

Easter Bunny Trail Mix

1 cup Froot Loops cereal

2 cups mini twist pretzels

1 cup peanuts

1 cup pastel M&M’s

1 cup pastel colored marshmallows

Mix all the ingredients together and enjoy!

Makes 6 cups of trail mix

Store leftovers in an airtight container.

Servings 12, each serving contains; Calories 179, Fat 10g., Cholesterol 4mg., Sodium 224mg., Carbohydrates 20g., Finer 3g., Protein 5g., Sugar 6g.

Chocolate Chip Easter Egg Nests

1 cup unsalted butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

1 tsp vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

Mini eggs

Preheat oven to 350°F. Lightly spray 2 muffin tins with cooking spray and set aside.

In a large bowl, beat together the butter and sugar until light and fluffy.

Mix in the vanilla and eggs one at a time until completely combined.

In a separate bowl, mix together the flour, baking soda and salt. Slowly stir into the butter mixture until fully incorporated.

Fold in the chocolate chips.

Using a cookie scoop, scoop the batter into the prepared pans and press down in the center with your thumb or the back of a spoon. Bake in the preheated oven for 13-15 minutes, or until the top is golden.

Let the cookies rest for 1-2 minutes, then press 3 mini eggs into the center of each cookie. Let stand for about 2-3 more minutes, then transfer to wire racks.

Easter fruit baskets

4 apples

3 cups of soda

4 pieces of licorice, I used red

2 cups diced fruit, I used strawberries, pineapple, kiwi and blueberries

Start by cutting off the top of an apple. Use an apple scoop or metal spoon to scoop out the insides of the apple, leaving a quarter inch of the outside intact. (You can cut the apple pieces you removed and add them to the other cut fruit or use them for another purpose.)

Carefully cut two indentations in the side of the apple, about the width of a piece of licorice, right across from each other without cutting the skin.

Place the apples in a bowl and fill them with baking soda, letting them soak for about 3 minutes.

Pour the soda and place the licorice pieces in the cut grooves.

Fill the apple baskets with the diced fruit.

Refrigerate until ready to serve. Makes 4 baskets.

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