2/3 cup vanilla frosting
30 large marshmallows
pink gel OR paste food coloring
red and pink heart-shape decorating sprinkles
60 miniature marshmallows

frost the tops of 12 large marshmallows; stack a large marshmallow on top of each. quarter the remaining large marshmallows; set aside for ears. tint 1/4 cup frosting pink. cut a small hole in the corner of a pastry or plastic bag; place pink frosting in bag.

pipe a ribbon between the stacked marshmallows for a bow tie. with white frosting, attach red hearts for eyes and a pink heart for noses. pipe pink whiskers and a smile.

for ears, pipe the center of quartered marshmallows pink; attach to head with white frosting. with the remaining white frosting, attach the miniature marshmallows for legs and tail. let stand until dry.

12 servings

1/4 cup butter, softened
1 (7 oz) jar marshmallow creme
1 tsp vanilla
3 cups + 1 tbs 10x sugar, divided
3-4 drops yellow food coloring, optional
2 cups (12 oz) white baking chips OR semisweet chocolate chips
2 tbs shortening
icing of your choice
assorted decorating candies

in a large bowl, beat the butter, marshmallow creme and vanilla until smooth. gradually beat in 3 cups 10x sugar. place 1/4 cup creamed mixture into a bowl; add yellow food coloring if desired and mix well. shape into 24 small balls; cover and chill for 30 minutes. wrap plain mixture in plastic wrap; chill for 30 minutes.

dust work surface with remaining 10x sugar. divide plain dough into 24 pieces. wrap one piece of plain dough around each yellow ball and form into an egg shape. place on waxed paper-lined baking sheet; cover with plastic wrap. freeze for 15 minutes or until firm.

in a microwave, melt chips and shortening; stir until smooth. dip eggs in mixture; allow excess to drip off. return eggs to waxed paper. refrigerate for 30 minutes or until set decorate with icing and decorating candies as desired. store in an airtight container in the refrigerator.

24 servings

1/2 cup butter, softened
2 1/3 cups 10x sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups dark chocolate chips
2 tbs shortening
pastel sprinkles

in a large bowl, cream butter; gradually add the 10x sugar, graham cracker crumbs, peanut butter and vanilla. shape into 16 eggs; place on waxed paper-lined baking sheets. refrigerate for 30 minutes or until firm.

in a microwave, melt chocolate chips and shortening; stir until smooth. dip eggs in chocolate; allow excess to drip off. decorate with sprinkles; return eggs to waxed paper. chill until set. store in an airtight container in the refrigerator.

16 servings

8 hard-cooked eggs
6 tbs mayonnaise
1 tbs sweet pickle relish
1/4 tsp salt
dash pepper
8 baby carrots
32 dried currants
8 mini marshmallows, halved

slice eggs in half lengthwise; remove yolks and set whites aside. in a small bowl, mash yolks. add the mayonnaise, pickle relish,salt and pepper; mix well. pipe into the egg whites, creating a mound at the pointed end of the white for the bunny’s head. for the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny’s head. press currants into eggs for eyes; add marshmallow pieces for tails. cover and refrigerate until serving.

16 servings

1 (10-12 oz) pkgs vanilla OR white chips
1 (3 oz) pkg cream cheese, cubed
1 tsp water
1/2 tsp vanilla
colored sprinkles, colored sugar and/or jimmies

in a microwave-safe bowl, melt the chips at 50% power. add the cream cheese, water and vanilla; stir until blended. chill for 1 hour or until easy to handle. quickly shape into 1 1/4″ eggs. roll in sprinkles, colored sugar or jimmies. store in an airtight container in the refrigerator.

makes about 4 dozen (1 1/2 lbs)

2 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/4 cup pink candy coating disks
36 heart-shaped red decorating sprinkles

in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. gradually add sugar, 1 tbs at a time, beating on high until stiff peaks form. transfer into a pastry or plastic bag; cut a small hole in a corner of the bag. on parchment-lined baking sheets, pipe the meringue into 4 3/4″ bunny shapes. bake at 225 degrees for 1 1/2 hours or until firm. remove to wire racks.

in a microwave, melt candy coating; stir until smooth. place in a pastry or plastic bag; cut a small hole in a corner of the bag. pipe ears, whiskers and mouths on bunnies. attach hearts for eyes and nose with candy coating.

makes 1 dozen

1 (11 1/2 oz) pkg milk chocolate chips
1 tbs shortening
1 (5 oz) can chow mein noodles
2/3 cup flaked coconut
45-60 jelly beans

in a saucepan, melt the chocolate chips and shortening over low heat; stir until smooth. remove from the heat. stir in the chow mein noodles and coconut until well coated. divide into 15 mounds on a waxed paper-lined baking sheet. shape into nests; press an indentation in the center. place three or four jelly beans in each nest. cool. store in an airtight container.

15 servings