Create a kid friendly brunch this Easter with these Hoppin’ fun brunch ideas.
Carrot Utensil Holders
- Orange paper napkins, dinner size
- Green plastic utensils ( I used clear)
- Green pipe cleaners
- For each carrot, fold one of the paper napkins into a rectangle. Place a set of utensils across the lower left corner of the rectangle, fold in the lower right corner as shown, then roll it up loosely.
- Wrap one or two green pipe cleaners around the napkin and necks of the utensils, then twist them to secure, as shown.
- Trim the pipe cleaners a bit, if desired, so they look like leafy carrot tops.
|1||stack Pillsbury® frozen original microwave pancakes (3 pancakes)|
|2||pieces (1 1/2 inches each) red string licorice|
|1/4||cup maple-flavored syrup|
Scrambled Egg Nests
By: Family Fun
In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food.
|1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (we used Simply Potatoes)|
|1/3 cup vegetable oil or butter|
|1/2 teaspoon salt|
|1/4 teaspoon pepper|
|2/3 cup milk|
|1/2 cup finely diced onion|
|1/3 cup finely diced bell peppers|
|3/4 cup diced cooked breakfast sausage Shredded Cheddar|
|Chopped parsley for garnish (optional)|
1. Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
2. Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
3. Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.
- 1 tube (12.4 ounces) refrigerated cinnamon roll dough
- 12 M&M’s miniature baking bits
- 4 pink jelly beans
- 24 pieces black shoestring licorice (1 inch)
- 1 drop red food coloring
- Brown decorating gel or color of your choice
- Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
- Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
- Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel. Yield: 4 servings.
Easter Bunny Pear Salad
Fresh or canned pear halves
Whipped cream (canned)
Place lettuce leaf on plate. Lay one pear half on each plate of lettuce, flat side down. Make bunny ears with almonds on small end of pear. Use raisins for nose and eyes on small end of pear. Squirt whipped cream on large end for the bunny tail.
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 raisins
- 2 sliced almonds
- 1 egg, lightly beaten
- Lettuce leaves
- Dip of your choice
- Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
- Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
- Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
- Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
- Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 twists black licorice
- 1/4 cup vanilla frosting
- Red liquid or paste food coloring
- 8 cream-filled oval vanilla sandwich cookies
- 8 green jelly beans
- 4 pink jelly beans
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and refrigerate.
- Meanwhile, cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring; frost top of cookies to within 1/2-in. of edge.
- Just before serving, insert tow cookies into each bowl of pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers. Yield: 4 servings.