Cooking with Kim: Quick and Easy Easter Recipes

Cooking with Kim: Quick and Easy Easter Recipes: Cinna-Bunnies 1 container cinnamon rolls with icing 8 chocolate morsels 4 pink chocolate morsels 1. Pre-heat oven to 400 degrees...

Fun Carrot Sugar Cookies for Easter

Have fun with your little one by making and decorating these yummy carrot sugar cookies this Easter. Provided by the editor-in-chief, Kimberly Hodgkins,  from her newest book. You can find more Easter recipes in her latest cookbook Occasions to Cook For: Dishes and Desserts for Spring Holidays available at Amazon.comBarnes and Noble and Scribd.

Carrot Sugar Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1 cup carrots, shredded
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine
2 teaspoons vanilla
5 cups powdered sugar
Food coloring
1. Preheat oven to 375 degrees.
2. In large bowl, mix sugar, butter, eggs and vanilla.
3. Stir in flour, carrots, baking powder and salt.
4. Drop by teaspoonsfuls 2 inches apart onto non-stick cookie sheet.
5.  Place in oven 7 to 8 minutes. Edges will turn light brown when done. Remove and repeat until cookie mix is gone.
6. When cookies are still warm (not hot), shape cookies by cutting appropriate shape, such as a bunny.
Cream Cheese Frosting
1. In large bowl, beat together cream cheese, butter and vanilla.
2. Slowly add powdered sugar 1 cup at a time until smooth and creamy.
3. Choose how many colors you want to make and divide frosting into separate bowls. Add food coloring of your choice.
Tip: To soften cream cheese, microwave 30 to 45 seconds per 8 ounces.
Makes 18 to 24.

An Easter Craft Idea for Kids

A Little Yellow Chick

You'll need the following:

2 pieces of yellow construction paper
2 pieces of orange construction paper
1 black marker
Glue stick
Safety scissors for kids

Step 1: Have your child place their hands on a piece of the yellow construction paper, trace and cut out.

Step 2: Fold the other piece of yellow construction paper in half and cut out an oval shape, Next, unfold and you should have an oval (for the chick's body).

Step 3: Draw two chick legs on the orange construction paper. They should be long and have three triangle shapes for their feet. Cut out.

Step 4: On the other piece of construction paper, draw two triangles (one on top of each other with the bottoms touching). This will be the chick's beak. Cut out, fold in half to make the beak.

Step 5: Turn the oval over and glue the hands on the back of the oval. This will form the chick's wings. Next, glue the legs on the oval. Turn over.

Step 6: Draw two eyes on the oval towards the top. Directly below, glue on the beak. Below the beak write "Happy Easter".

Step 7: Hang on your fridge, on the wall or simply give it to someone as a gift. Don't forget to write the date on the back to remember when your little one made such cute hand prints!

Happy Easter from


Tombstone Tuesday - Halloween Treats 2017

Tombstone Tuesday Graveyard Brownies


1 Box Fudge Brownies
2 Full Graham Crackers
2 Jumbo Marshmallows
Black Gel

1. Prepare brownies as directed on package. Let cool.
2. Cut each graham cracker in half and cut with knife to make a tombstone look.
3. Cut each marshmallow in half to resemble a ghost.
4. Design each tombstone with black gel. Insert bottom of graham cracker in brownies.
5. Design each ghost marshmallow face. Inset a toothpick in the bottom of each and place throughout the brownie graveyard.

Enjoy!! Happy Halloween!


Monster Eyes Monday - Halloween Treats 2017

Monster Eyes Monday - Halloween Treats 2017

Monster Eyes Cheesecake Bites


1 8 oz. Package Cream Cheese
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 10 oz. Package White Chocolate Melting Wafers
Red Icing
Red Gel
Black Gel

1. Place cream cheese in microwave for 1 minute to soften, place in large bowl.

2. Add peanut butter to large bowl. Mix together with cream cheese.

3. Add sugar. Mix thoroughly until thick.

4. Make balls by using 1-2 tablespoons mixture and rolling in between palms in circular motion. Place on wax paper on cookie sheet. Repeat until using all mixture.

5. Place in freezer for 20-30 minutes.

6. Melt chocolate in microwave for 1 minute, stir until melted thoroughly.

7. Remove eyeballs from freezer. Coat each eyeball in chocolate and place back on wax paper. Repeat until done. Place in freezer for 20-30 minutes.

8. Remove from freezer. Place one red icing dot in the middle of each eyeball. Then, one black gel dot in the center of each red dot. Then draw 3-4 lines down each eyeball.

Enjoy and serve! Happy Halloween!!


Spooky Spider Sunday - Halloween Treats 2017

Spooky Spider Treats


2 4 oz. Baker's Semi-Sweet Chocolate Bars
12 Ritz Crackers
Creamy Peanut Butter
Red Gel

1. Break chocolate into pieces and place in microwave for 1 minute increments until melted.

2. Dip each Ritz cracker into chocolate and place wax paper on cookie sheet.

3. Break apart each pretzel to make spider legs, approximately 48 leg pieces. Coat in chocolate and place on wax paper.

4. Freeze crackers and pretzels for 15-20 minutes.

5. Remove from freezer. Spread a thick peanut butter layer  on the inside the 6 crackers. Next, insert 8 legs on the cracker. Top with cracker.

6. Place 2 red gel dots for eyes on each cracker top.

You now have a Spooky Spider Treat!! Enjoy!!


Scary Eyes Saturday - Halloween Treats 2017

Scary Eyes Saturday - Halloween Treats 2017

Scary Eyes Butterfinger Bark


2 4 oz. Baker's Semi-Sweet Chocolates Bars
1 4 oz. Baker’s Premium White Chocolate Bar
5 oz. Butterfinger Baking Bites
Eyeball Candy Decorations

1. Line cookie sheet with parchment paper.

2. Break semi-sweet chocolate into small pieces and place in microwavable bowl. Microwave in 30 second increments until melted.

3. Break white chocolate into small pieces and place in microwavable bowl. Microwave in 30 second increments until melted.

4. Spoon chocolate onto parchment paper.

5. Using a butter knife, use a twirling motion to swirl the colors and candy together.

6. Evenly sprinkle the Butterfinger Baking Bites onto the mixture.

7. Next, place the eyes onto the bark evenly. Gently press down.

8. Place in freezer for one hour. Remove, break apart into bite size pieces and enjoy!


Freaky Frankenstein Friday - Halloween Treats 2017

Frankenstein PB S'mores


8-10 Graham Crackers
1 11.5 oz. Bag White Chocolate Morsels
Green Neon Gel Food Coloring
7 Campfire Marshmallows
1/8 Cup Half & Half
2 Tbs. Whipped Topping
Creamy Peanut Butter
Black Icing
Black Gel
Red Gel

1.  Cut in half 8-10 graham crackers to make square shapes equaling between 16-20.

2. Melt chocolate in microwave in 30 second intervals. After 1 minute stir in water by teaspoon to obtain creaminess. Add food coloring to achieve desired green color.

3. Cover each graham cracker in white chocolate coating and place on wax paper. Place in freezer for 20-30 minutes

4. Cut 7 marshmallows in half making 14 pieces and place in bottom of large bowl. Add 1/8 cup half & half. Microwave for 1 minute. Remove and add 2 Tbs. Whipped Topping, stir and refrigerate for 10-15 minutes.

5. Remove graham crackers from freezer, cut any excess chocolate surrounding cracker. Remove marshmallow cream from refrigerator. Spread marshmallow cream on half of the graham crackers. Spread peanut butter on the other half of the graham crackers. Place each half together.

6. Create hair using black icing. Create eyes, mouth and sides using black gel. Use red gel to create scar on forehead.

Happy Freaky Frankenstein Friday!


Thirsty Thursday Dracula Cookies - Halloween Treats 2017

Thirsty Thursday Dracula Cookies


Sugar Cookie Mix
Large Marshmallows
Red Icing
Slivered Almonds
Red Gel

1. Prepare sugar cookies as directed on package. Let cool.

2. Cut tips off of marshmallow ends. Cut each tip in half, then cut each half in thirds.

3. Spread icing on the inside upper portion of two cookies.

4. Place 5 cut marshmallows on the red icing on one cookie to reflect a tooth appearance. Place the other cookie on top.

5. Place two slivered almonds in between marshmallow teeth to reflect fangs. Place red gel on tips of each almond.

Repeat until cookies are gone!



Witchy Fingers Wednesday - Halloween Treats 2017

Witchy Fingers Wednesday


1 package Pillsbury Dough
Slivered Almonds


1 Tbs. Olive Oil
1/4 Cup Chopped Onion
1 Tsp. Minced Garlic
1 14.5 oz. Canned Diced Tomatoes
1 Tsp. Italian Seasoning
Garlic Salt
1 Packet Stevia

1. Pre-heat oven to 375 degrees.

2. Roll out Pillsbury dough on cookie sheet.

3. Cut across with knife to make two sections. Next, cut long to make 18 sections.

4. Stretch each section and fold over. Press top of section slightly together to form finger tip, squeeze middle to shape finger. Repeat for each section.

5. Use a fork to create a knuckle effect on each finger.

6. Gently press down the tips of fingers. Apply a slivered almond to create the nail.

7. Bake for approximately 13 minutes or as directed on package.

While Fingers are Baking:

1. In saucepan add oil, onion and garlic. Cook until tender.

2. Add remaining ingredients. Heat until bubbling.

Serve with Witch Fingers!