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Easter delights

Easter Delights

Easter is a wonderful time to make memories with the children in your life.  Try these suggestions for Easter Egg Dyeing Fun and a few sweet desserts for your Easter dinner.

Safety First...

Do not eat the Easter eggs you hide in the grass.  They may have microscopic cracks that allow bacteria to enter the egg and contaminate it.  Dye eggs for the hunt and if you want to eat your Easter eggs, dye some that are to be kept in the refrigerator until eaten.

Avoid eating raw eggs and foods containing raw eggs.  Eating lightly cooked foods containing eggs such as meringues may be risky for some people.

Use dried egg whites or meringue powder for dishes calling for uncooked eggs.

Dyeing Eggs… as easy as 1, 2, 3.

1.  Place 7-10 drops of food coloring and 1 T. vinegar in a large mug or small mixing bowl.
2.  Pour in enough boiling water to fill the cup or bowl about 2/3 full.
3.  Place hard cooked egg in solution.  Let stand 1 – 3 minutes depending on the desired color.  Turn egg with spoon to completely cover with dye.  Remove egg and let dry on paper towel.



Flower Cupcakes


  • 1 pkg. (2 layer size) strawberry cake mix
  • 1 tub (8 oz.) whipped topping, thawed
  • Red or yellow food coloring
  • 1 pkg. marshmallows, large or small
  • Colored sugar crystals

Step 1:  Prepare cake batter and bake as directed on package for cupcakes.  Cool in pan 10 min.

Step 2:  Remove cupcakes from pans.  Tint whipped topping with food coloring: spread over cupcakes.

Step 3:  Marshmallow flowers:  Slice marshmallows into petals with clean scissors.  Press the cut side in sugars if desired to color.  Place 5 petals together in a circle to form flower.  Use dot of frosting or candy piece for the center of the flower.  Single petals dipped in green become leaves.

Strawberry Pretzel Squares

  •  2 c.  finely crushed pretzels                           
  • ½ c. sugar, divided
  • 2/3 c. butter or margarine, melted                  
  • 1 ½ pkg. (8 oz. ea.) cream cheese, softened
  • 2 Tbsp. milk                                                   
  • 1 c. thawed whipped topping
  • 2 c. boiling water                                           
  • 1 pkg. (6 oz.) strawberry flavor gelatin
  • 1 ½ c. cold water                                           
  • 1 qt. (4 cups) strawberries, sliced

Step 1:  Heat oven to 350°.

Step 2:  Mix pretzel crumbs, ¼ c. sugar and butter.  Press onto bottom of 13x9-in. pan.  Bake 10

             min.  Cool.

Step 3:  Beat cream cheese, remaining sugar and milk until blended.  Stir in whipped topping; 

             spread over crust.  Refrigerate.

Step 4:  Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. 

 Stir in cold water.  Refrigerate 1 ½ hours or until thickened (spoon drawn through leaves definite impression).  Stir in strawberries; spoon over cream cheese layer.  Refrigerate 3 hours or until firm.

Nancy's Notes:  Looking for a way to cut the fat and sugar and still enjoy?  Try these substitutions.

Step 3:  Substitute lowfat cream cheese, ½ c. splenda sweetener, and 2 Tbsp. skim milk.

Step 4:  Use sugar free gelatin.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service
(228) 865-4227

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