Frugal Easter Recipe Ideas

Easter Basket Cupcakes

Things you need:
Your favorite flavor of cake mix
White frosting
Coconut
Green food coloring
Mini jelly beans
String licorice

Follow the directions on the mix for cupcakes.
Bake
Let cool
Color the coconut with the food coloring
Frost with white frosting
Put coconut on top of frosting
Put jelly beans on top of coconut
Poke a small hole in each side of cupcake and insert a piece of licorice.
Enjoy!!!!

~Thanks to the reader who sent this idea!

EASTER BASKET COOKIES

1/2 c. shortening
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Frosting:
2 c. 10x sugar
1 tsp. vanilla
2 Tbsp. butter
2 Tbsp. hot water
candy decorations

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Combine dry ingredients;
blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

Frosting: Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

EASTER BUNNY CAKE

White cake mix
White fluffy frosting mix
Jelly beans
Red licorice laces
Red food coloring
Decorating sprinkles

Make cake according to package directions and pour into 2 round layer pans.
Bake. Let cool on wire rack. Cover a cookie sheet with foil.
Place one cake layer on center of foil covered pan. Cut other layer by making two rabbit ears and a bow tie. (Center of cake layer.)
Mix frosting according to package directions and frost bunny. Reserve a small amount of frosting and tint pink with red food coloring.
Decorate the bow tie with sprinkles. Use tinted icing for inner ears on bunny. Use 2 red jelly beans for the eyes and a pink one for the nose. Use licorice laces as whiskers. Make a smile with small candies or jelly beans.

EASTER EGG CASSEROLE

18 eggs
1 c. sour cream
1 c. milk
1/4 c. onion, diced finely
1/4 c. cooked bacon (optional)
1/2 to 3/4 c. grated Swiss and
Cheddar cheese
1/4 lb. butter (not oleo)

In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees for 35 minutes. This recipe may be halved easily. Bake in (8 x 8 x 2-inch) pan; however, check casserole at 30 minutes. It is done when a knife inserted in the middle comes out clean. This is a great dish for an Easter Sunday brunch or buffet.

EASTER SUNDAY EGGS AND POTATOES

4 potatoes, boiled
1/4 c. oil
1/2 c. diced cooked ham
1/4 c. sliced onion
1/4 c. thinly sliced green pepper
2 Tbsp. diced pimento
6 eggs, beaten
1/4 tsp. salt
dash of black pepper
1/2 c. finely diced Swiss or Jack cheese
chopped parsley

Peel potatoes and cut into 1/2-inch cubes. In skillet, heat oil over medium heat. Add potatoes and fry until evenly browned. Add ham, onion, green pepper and pimento. Cook, stirring occasionally, until vegetables are crisp-tender. In bowl, combine eggs, salt and pepper and add to potato mixture. Stir in diced cheese. Cook, stirring occasionally, until eggs are cooked and cheese begins to melt. Sprinkle with chopped parsley. Makes 4 servings.

PEANUT BUTTER EASTER EGGS

1 1/2 c. butter or margarine, softened
3/4 c. crunchy peanut butter
1 1/2 Tbsp. light corn syrup
1/2 tsp. vanilla extract
1 1/2 to 2 (16 oz.) pkg. powdered sugar, sifted
1/2 (24 oz.) pkg. almond bark
chocolate

Frosting:
1/4 c. shortening
2 c. sifted powdered sugar
3 Tbsp. milk
paste food coloring (optional)

Eggs: Combine butter, peanut butter, corn syrup and vanilla; mix at low speed of an electric mixer until smooth and well blended. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands. Divide into six portions. Shape each portion into an oval shape with a flat bottom; place on paper towels. Cover loosely and let set 12 hours at room temperature. Place almond bark in top of a double boiler; bring water to a boil. Reduce heat to low; simmer until almond bark melts. Carefully dip bottom of each egg in almond bark and place on waxed paper. Refrigerate 15 minutes. Place eggs on wire rack over waxed paper. Spoon almond bark over eggs, letting excess drip on waxed paper. (Excess almond bark can be reused by melting over simmering water.) Place eggs in refrigerator about 15 minutes or until firm. Prepare decorating bags. Decorate the Easter Eggs with Decorator Frosting as desired. Yields 6 (1/2 pound) eggs or 18, if making small eggs.

Frosting: Cream shortening in a mixing bowl. Gradually add sugar alternately with milk until desired consistency. Color portions of frosting with paste food coloring, if desired. Yields about 1 cup.

PINEAPPLE EASTER SALAD

1 (3 1/2 oz.) pkg. pistachio pudding
1 (16 oz.) container Cool Whip
1 small can crushed pineapple, drained
2 to 3 bananas

Mix pistachio pudding and cool. Whip gently. Add drained pineapple to mixture. Cut bananas into bite-size pieces. Add immediately to salad. And there you have it, a nice pastel green salad for Easter. Green food coloring can be added for a Christmas salad.

STRAWBERRY EASTER CAKE

1 pkg. white cake mix
1 pkg. strawberry Jell-o
1/2 c. water
3/4 c. oil
4 eggs
1 pkg. frozen strawberries or
1 c. fresh, crushed strawberries (save berries for icing)

Mix all ingredients using directions on cake box. Makes 2 (9-inch) round layers or 3 (8-inch) ones. Bake at 350 degrees for 30 to 40 minutes. Cool and ice with the following: Mix 1 box powdered sugar, 1/2 teaspoon salt, 1/2 cup margarine or butter and 1/4 cup crushed strawberries. Add more berries as needed. Decorate with jelly beans for Easter eggs.