Kitchen Delights 3/28/19

When my children were small, it was fun to make homemade Easter candies and treats, then hide them before they ate them all. Coloring eggs with the children was also another fun project. My favorite was to make rolled out sugar cookies with a cream cheese frosting and decorated with cute sprinkles. I think the Easter sprinkles and colored sugars are prettier than the Christmas ones.

This is my family’s favorite sugar cookie. The recipe comes from my cousin, LaVarian Walker.


LaVarian’s Frosted Sugar Cookies

The Best Ever!

1 c. butter, softened

1 c. sugar

1 egg

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

2 c. flour


In a large bowl, cream butter and sugar; add the egg, baking powder, salt and vanilla. Gradually stir in the flour.

Roll out on floured board (1/3 at a time). Cut out shapes with cookie cutters (cute bunnies, tulips or cute ones you have). Place on cookie sheets Bake at 350 degrees for 12 minutes, or until edges are lightly browned. Cool and frost.

Yield: 1-1/2  to 3 dozen depending on size


Cream Cheese Frosting

1/4 c. butter, softened

4 oz. cream cheese, softened

1 tsp. vanilla

4-5 c. powdered sugar

1-2 tsp. milk or water to thin


In a bowl, beat butter, cream cheese and vanilla. Add powdered sugar; add a little milk or water to thin, if needed. Divide into small bowls, a different pastel color in each. Frost the tops of the cookies, sprinkle on colored sugars and decorate as you wish.


Peanut Butter Easter Eggs

Get the kids or grandkids

involved making these treats


3/4 c. creamy peanut butter

1/2 c. butter, softened

1/2 tsp. vanilla

2-1/3 c. powdered sugar

1 c. graham cracker crumbs

1-1/2 c. milk or semi-sweet chocolate chips

2 T. veg. oil


In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in powdered sugar and graham crackers. Shape into egg shapes. Refrigerate 30 minutes, or until firm.

Melt chips with vegetable oil  in microwave or using double boiler (bottom kettle with water, top bowl with chocolate and oil mixture).

Dip eggs with a chocolate candy dipper or spoon; allow excess to drip off. Place on wax paper lined cookie sheet. Refrigerate. Decorate with frosting and sprinkles.


DECORATING FROSTING: Combine 2 cups powdered sugar, 4 teaspoons corn syrup, 1 teaspoon vanilla or almond extract. Mix until smooth. If desired, add a little food coloring.

Yield: 16 eggs


Coconut Truffles

1 c. sweetened flake coconut

24 oz. pkg. white chocolate chips, divided

1/4 c. heavy cream

2 T. butter

1/2 tsp. coconut extract


Line 2 rimmed baking sheets with wax paper. Spread coconut onto baking sheet to dry out slightly. In a microwave-safe bowl, combine 1-1/2 cups white chocolate chips and cream. Microwave in 15 second intervals until melted. Stir until smooth. Stir in butter and extract.

Cover truffle mixture, refrigerate until firm enough to handle. Roll into quarter size candies. Place on wax paper-lined cookie sheet. Refrigerate for 30 minutes.

Melt remaining white chocolate chips; stir smooth. Dip into mixture (use a candy dipper or fork). After letting it drip off, roll in coconut (or you can leave plain). Place on wax paper.

Yield: 18 truffles


Easter Snack Candies

2 (3 oz.) reg. size plain microwave popcorn bags

2 c. crisp rice cereal

2 lb. block white almond bark

2 c. dry roasted peanuts, leave whole or chopped, opt.*

1-1/2 c. pastel colored M&M’s


Microwave each bag of popcorn (one at a time). Pour into large bowl, being careful not to get any “old maids” (the kernels that don’t pop) in the bowl.

Add cereal and peanuts. Melt white almond bark in a large microwave-safe bowl. Pour over cereal and peanuts, add the candies (or you can stick the candies on each). Roll into tiny egg shapes,or transfer to a buttered 9x13 inch pan. Cut in tiny pieces.

*If you don’t use peanuts, increase the cereal to 4 cups.


Easter Candy Squares

1 block milk chocolate bark

12 oz. pkg. semi-sweet chocolate chips

12 oz. pkg butterscotch chips

1/2 c. creamy peanut butter, opt.

10 oz. pkg. pastel colored mini-marshmallows

12 oz. jar dry roasted peanuts, whole or chopped

Easter-colored sprinkles


In a microwave-safe bowl, melt chocolate bark, chocolate chips, butterscotch chips and peanut butter. If chips aren’t completely melted, beat with electric mixer until smooth.

Stir in the colored marshmallows and the peanuts. Transfer to a buttered 9x13 inch pan. Sprinkle with Easter sprinkles. Let chill. Cut into tiny squares.

Yield: 4 dozen


Magic Easter Nests

1/2 c. butter, melted

1-1/2 c. graham cracker crumbs

14 oz. can sweetened condensed milk

1-1/2 c. flake coconut

1 c. chopped pecans

2 c. tiny jelly beans


Preheat oven to 325 degrees. Butter inside of two 12-cup regular size muffin tins. Set aside. Tiny mini muffin cups can be used!

In a mixing bowl, combine butter, crumbs, sweetened condensed milk, coconut and pecans. Spoon a heaping tablespoonful into (reg. size) muffin cup. Bake for 20-25 minutes. Press the center of each, cool completely. Add 3-5 candies in each nest.

Be sure to test first by doing 2-3. Can always use more graham cracker crumbs. Can use pretzel sticks or can of chow mein noodles (chopped fine), in place of graham crackers!


Marshmallow Crispy Eggs

3 T. butter

10 oz. pkg. regular-size or mini marshmallows

1 tsp. vanilla

5 c. crisp rice cereal

Pastel colored M&M’s® candies

1-1/2 dozen snap-apart, 2x3 inch plastic eggs


Clean, then coat the inside of plastic eggs with cooking spray. Set aside.

In a large microwave-safe bowl, microwave butter and marshmallows. When melted,  stir in vanilla, then stir in the cereal until all is well coated.

Using your clean hand, firmly press the mixture into the plastic eggs. Remove from molds, press candies into the crispy eggs. Store in air-tight container.

“Happiness is like a perfume you cannot pour on others without getting a few drops on yourself.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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