Kids in the Kitchen: Easter Delights



Hop on over and make these easy and festive Easter treats with your kids!

Slow Cooker Brown Sugar Cinnamon Glazed Carrots

  • 2 lbs. baby carrots
  • ¼ cup butter (melted)
  • ¼ tsp salt
  • ⅓ cup brown sugar
  • ½ tsp vanilla extract
  • 1 tsp cinnamon

Directions:

  1. Place carrots in the slow cooker. Stir salt and vanilla into the melted butter and pour over the carrots. Toss until evenly coated.
  1. Mix brown sugar and cinnamon together in a small bowl. Toss carrots in cinnamon sugar mixture just before serving.
  1. Cook on high 3–4 hours.

 

Bunny No-Bake Cheesecake-Stuffed Strawberries

  • 1 lb. strawberries
  • 8 oz. package soft cream cheese
  • ½ cup powdered sugar
  • ½ Tbsp vanilla extract
  • Annie’s bunny grahams

Directions:

  1. Remove strawberry stems and hull out the center with a small knife or strawberry corer to create a “cup” for the filling.
  1. Trim the pointed end of the strawberry flat, so it will stand upright on the baking sheet.
  1. In a bowl, beat the softened cream cheese, powdered sugar and vanilla together until fluffy.
  1. Place the cream cheese mixture into a pastry bag and pipe it into the strawberry “cups.”
  1. Refrigerate until ready to serve. Note: Do not make these earlier than 4 hours before serving, or strawberries will become soggy.
  1. Immediately prior to serving, garnish each cream cheese strawberry with a bunny graham. Note: Grahams will get soggy if added earlier.

 

Easter Oreo Bark

  • 1 package vanilla candy coating
  • ¾ Easter/pastel M&Ms
  • 8–10 Spring Oreos (crushed)
  • pastel sprinkles

Directions:

  1. Melt package of candy coating on a small pot on low heat, stirring constantly until melted. Pour onto a baking sheet lined with parchment paper.
  1. While the candy melt is still gooey, sprinkle on crushed Oreos, M&Ms and sprinkles.
  1. Refrigerate for 30 minutes.
  1. Break into pieces and serve.

 

 

 

 

 

 


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