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Sangria Iced Tea Ingredients:

20oz Lipton Peach Iced Tea

7.5oz Orange Juice

2.5oz Lime Juice

5oz Cranberry Juice

2 oranges, sliced Directions:

1.       Combine all ingredients in a small pitcher.

2.       Fill 4 tall glasses with ice.

Pour sangria mixture over ice and serve.

Banana Split Cake

Prep Time: 15 min. plus refrigerating | Makes: 24 servings

What You Need

  9 honey grahams, crushed (about 1-1/2 cups)

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup chopped PLANTERS Pecans

  Make It

  Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

Jell-o Egg Jigglers

Prep Time: 10 min. plus refrigerating | Makes: 12 servings, 1/2 egg each

What You Need

  JELL-O EGG JIGGLERS Egg Mold

1-1/2 cups boiling water (Do not add cold water.)

1 pkg. (6 oz.) JELL-O Gelatin, any flavor

  Make It

  Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Chocolate Peanut Butter Crunch Bar Ingredients:

2 cups quick-cooking or old-fashioned rolled oats

1-1/2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®

1 cup firmly packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup Blue Bonnet® table spread, melted (3/4 cup = 1-1/2 sticks)

1 pkg (11-1/2 oz each) semisweet chocolate chunks, divided

1 can (14 oz each) sweetened condensed milk

1/2 cup Peter Pan® Creamy Peanut Butter

18 mini chocolate-covered peanut butter cups, chopped

Directions:

Preheat oven to 350° F. Combine oats, flour, sugar, baking powder, and salt in a large bowl; blend well. Add Blue Bonnet table spread; stir until crumbly. Remove 1-1/2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until crust is light brown around edges.

Microwave 1 cup chocolate chunks in medium microwavable bowl on HIGH 2 minutes; stir until chocolate is completely melted. Add milk and peanut butter; mix until well blended. Spread onto crust. Combine remaining chocolate chunks, the peanut butter cup pieces, and 1-1/2 cups reserved crumb mixture; sprinkle evenly over filling.

Marshmallow Mountain Meltdown Ingredients:

·  4 pudding cups (3.5 oz each) Snack Pack Chocolate or Vanilla Pudding

·  1 cup marshmallow creme

·  Confectioners' sugar

Directions:

·  Place cups of pudding in freezer. Freeze at least 2 hours or until pudding is hardened.

·  Remove pudding cups from freezer. Run bottom ends of cups under hot water to help release pudding from cups. Remove top seal and release each onto an individual serving plate, top-side down.

Caramel Orange Flan Ingredients:

PAM® Original No-Stick Cooking Spray

2/3 cup granulated sugar, divided

1 can (12 oz each) evaporated milk

3/4 cup Egg Beaters® Original

1 teaspoon vanilla extract

1/2 teaspoon grated orange peel

Reddi-wip® Original Dairy Whipped Topping

 Directions: 

Preheat oven to 350°F. Spray six 6-ounce custard cups with cooking spray.

Place 1/3 cup of the sugar in heavy 1-quart saucepan. Heat over medium heat without stirring until sugar is melted and golden brown, swirling pan occasionally to heat evenly. Pour and divide syrup evenly among prepared custard cups. Tilt custard cups to coat bottoms evenly. Let stand 5 minutes.

Combine the remaining 1/3 cup sugar, milk, Egg Beaters, vanilla and orange peel in medium bowl; mix until blended. Pour evenly into custard cups. Place custard cups in a roasting pan filled 1-inch deep with very hot water.

Peeps Lemon Curd Cake Ingredients:

4 pkgs (3ct each) PEEPS® (Milk or Dark) Chocolate Dipped Marshmallow Chicks

1 cup butter, softened

2 ½ cups sugar

5 large eggs

½ tsp vanilla extract

3 cups cake flour

1 ½ tsp baking powder

1 tsp salt

½ tsp baking soda

¾ cup whole buttermilk

¼ cup lemon juice

1 cup lemon curd (may substitute lemon pudding)

1 container white frosting

1 tube white decorating icing with star or flower tip

2 Tbsp powdered cocoa

Zest of one lemon

SERVINGS:

Makes 1 two layer cake.

Directions:

1. Preheat oven to 350 degrees F. Line 2 (6-inch) cake pans with parchment paper. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In another large bowl, sift together flour, baking powder, salt and baking soda. 4. In a small bowl, combine buttermilk and lemon juice. 5. With electric mixer on low speed, add a small amount of flour mixture to the butter mixture. Next, add a small amount of buttermilk mixture to the butter mixture.

6. Alternate adding small amounts of flour mixture and buttermilk mixture to butter mixture, ending with the flour mixture. 7. Pour batter into prepared pans. Bake until golden and a wooden toothpick inserted in center comes out clean, about 45 to 50 minutes. 8. Cool in pans on a wire rack for 20 minutes. Remove cake from pans and cool completely on wire rack. 9. Place one cake on serving dish. Spread lemon curd on top of cake. 10. Place second cake on top of lemon curd on first cake. Cover top and sides of entire cake with white frosting. 11. Sprinkle powdered cocoa and lemon zest on sides of cake. 12. Place PEEPS® Chocolate Dipped Marshmallow Chicks on top of the cake, arranging them with the heads facing outward. 13. Use star or flower shaped tip to decorate the edges of the cake as desired with white icing.

Peepshi Ingredients:

Assorted PEEPS Marshmallow shapes

1 box rolled fruit snacks

1 box crispy rice cereal treats

Kitchen Tools Needed:

Kitchen scissors

Cutting knife

Parchment paper

Directions: To create large PEEPS sushi pieces: 1. Cut crispy rice cereal treats in half. 2. Using kitchen scissors, cut rolled fruit snacks into 3” long x ½” wide strips. 3. Place a PEEPS Marshmallow Chick on top of one of the crispy rice cereal treat halves. 4. Wrap one of the rolled fruit snack strips around both pieces and press the ends together until they stick. To create PEEPS sushi rolls with rolled fruit snack outside: 1. Place crispy rice cereal treats on parchment paper and microwave for 8 – 10 seconds on high.

Pretty Peeps Cupcakes

Ingredients: 

Your favorite cupcakes

Frosting (homemade or premade)

Marshmallow PEEPS

Sprinkles

Directions: 1. Bake your favorite cupcakes according to package directions. Allow to cool before decorating. If using premade cupcakes you can skip this step. 2. Make your own frosting and use any color you like, or buy from a store. 3. Attach any one of your favorite PEEPS® Chicks or PEEPS® Bunnies to the top of the cupcake before the frosting dries.  4. Spoon your sprinkles around the PEEP and pat them down so they stay. 

Peeps Sunflower Cake

Ingredients:

3 pkgs. (5 ct. each) PEEPS® Yellow Marshmallow Chicks

1 standard box cake mix - see package for additional ingredients

2 containers of chocolate frosting

1 bag chocolate chips

1 tube green decorating icing with piping tips (optional)

SERVINGS:

Makes 10-12 servings.

Directions:

1. Prepare cake mix according to package directions for making two 8” round cakes.  2. Cut a thin slice off the top of each cake to make them level.  3. Place one round cake on a plate or cake stand and top with chocolate frosting. Place the second round cake on top of frosting. Frost entire cake with chocolate frosting. 4. Place PEEPS® Yellow Marshmallow Chicks on top of cake around the diameter with the tails facing out. 5. Place chocolate chips on top of cake in a circular pattern. 6. If desired, use a leaf-shaped tip to pipe green decorating icing at the base of the cake.

Warning:  Pans removed from oven will be extremely hot. Please use heat resistant oven mitts. Parental supervision is advised.

Easter Basket Cupcakes

  Things You'll Need

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 can (16 oz.) creamy vanilla ready-to-spread frosting

3-3/4 cups MOUNDS Sweetened Coconut Flakes, (tinted) *

Assorted HERSHEY'S Easter Candies (JOLLY RANCHER Jelly Beans, CADBURY'S Mini Eggs Candy, HERSHEY'S Candy-Coated Milk Chocolate Eggs, HERSHEY'S Mini Robin Eggs, HERSHEY'S KISSES Brand Milk Chocolates)

33 TWIZZLERS Strawberry Twists

  How to Make

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

  3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

  4. To make Easter baskets, frost each cupcake with vanilla frosting. Immediately make "nest" on top of each cupcake with tinted coconut; place assorted candy in nests.

  5. For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.** About 33 cupcakes.

*NOTE: To tint coconut, combine several drops green food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food color.

Decorated Peanut Butter Easter Eggs

Things You'll Need

o    ROYAL ICING(recipe follows)

o    REESE'S Peanut Butter Easter Eggs

o    Food colors(optional)

o    Pastry bags with decorating tips

o    Small candy garnishes(optional)

How to Make

1. Prepare ROYAL ICING. Remove wrappers from peanut butter eggs.

2. Decorate eggs as desired with prepared icing and garnishes. Use icing to "glue" small candies or garnishes to eggs. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the egg.) Store decorated eggs in a cool, dry place.

Peanut Butter Easter Bonnets

Things You'll Need

o    1/2 cup (1 stick) butter or margarine, softened and divided

o    1/2 cup sugar

o    2 tablespoons light corn syrup

o    1 egg

o    1/2 teaspoon vanilla extract

o    1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided

o    1 cup all-purpose flour

o    1 teaspoon baking soda

o    1/4 teaspoon salt

o    Additional sugar

o    42 REESE'S Peanut Butter Cups Miniatures

o    PEANUT BUTTER GLAZE(recipe follows)

o    Decorating frosting, small candies, etc.

How to Make

1. Beat 6 tablespoons butter and 1/2 cup sugar in mixer bowl until well blended. Add corn syrup, egg and vanilla; blend well.

2. Set aside 1/2 cup peanut butter chips for glaze. Place remaining chips and remaining 2 tablespoons butter in medium-microwave safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Blend into butter mixture.

3. Stir together flour, baking soda and salt; add peanut butter mixture, blending well. Refrigerate 30 minutes or until firm enough to handle.

4. Remove wrappers from peanut butter cups. Heat oven to 350°F. Shape dough into 42 balls (about 1 inch each); roll in sugar. Place on ungreased cookie sheet.

5. Bake 9 to 11 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Place peanut butter cup upside-down on center of each cookie so that bottom of peanut butter cup can be seen. (Do not press cup into cookie; heat from cookie will melt peanut butter cup enough so that it will stick when cool.) Cool completely.

6. Place sheet of waxed paper under cooling rack. Prepare PEANUT BUTTER GLAZE. One cookie at a time, completely cover top and sides of peanut butter cup with about 1 teaspoon glaze, allowing glaze to run onto brim of cookie hat. Use small knife or spatula to evenly spread glaze on cookie hat brim. (If glaze begins to get too thick to easily use, heat in microwave at MEDIUM several seconds to soften.) Allow glaze to set. Decorate as desired. About 42 cookie hats.

PEANUT BUTTER GLAZE: Place remaining 1/2 cup peanut butter chips (reserved from cookie) and 1/4 cup milk in medium microwave-safe bowl. Microwave at MEDIUM 1 minute; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Gradually add 1-1/2 cups powdered sugar, beating with whisk until smooth. Add additional milk, 1/2 teaspoon at a time, for desired consistency. 1 cup glaze.

Peanut Butter Bunnycakes

Things You'll Need

o    1/4 cup (1/2 stick) butter or margarine, softened

o    1-1/2 cups REESE'S Creamy Peanut Butter

o    2/3 cup granulated sugar

o    2/3 cup packed light brown sugar

o    2 eggs

o    2 teaspoons vanilla extract

o    2-1/4 cups all-purpose flour

o    1-1/2 teaspoons baking soda

o    1/2 teaspoon salt

o    1-1/2 cups milk

o    VANILLA FROSTING(ready-to-spread or your favorite recipe)

How to Make

1. Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.

2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

3. Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.

4. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with VANILLA FROSTING. Sprinkle TINTED COCONUT over frosting and garnish with PEANUT BUTTER EGG BUNNY. About 27 cupcakes.

  PEANUT BUTTER EGG BUNNIES:

1. Unwrap REESE'S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny.) Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.

2. Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.

3. To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.

4. Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE Easter Bunny Cake

Things You'll Need

HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake

JOLLY RANCHER Jelly Beans, 14-ounce bag

JOLLY RANCHER Jelly Beans, 14-ounce bag

REESE’S White Peanut Butter Eggs (2)

MOUNDS Coconut Flakes, 14-ounce bag

Frosting

How to Make

1. Prepare HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake recipe using the one-pan variation. Remove cake from pan. Do not frost.

  2. Level the cake by sliding a wet knife across the top. Then cut the cake vertically down the center to make two halves.

  3. Attach the two cake halves together using frosting, with the rounded sides facing up and the cut edges on bottom, to create the bunny’s body. Then frost the bottom of the bunny’s body and adhere it to a plate.

  4. Cut a small notch through the two pieces of cake slightly above center, to form the shape of the bunny’s head. Use icing to attach the cut piece to the back of the cake to create the bunny’s tail.

Egg-Ceptional Easter Egg Nests

Ingredients

Wax paper

1 2/3 to 2 cups (11- to 12-ounce package) NESTLÉ TOLL HOUSE Butterscotch or Semi-Sweet Chocolate Morsels

1/4 cup creamy peanut butter

2 cans (5 ounces each) chow mein noodles

30 to 60 NESTLÉ NestEggs, any flavor

Directions

LINE trays with wax paper. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. ADD chow mein noodles to morsel mixture; toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two NestEggs in each nest. Store prepared nests in covered container for up to 1 day.