Edible bunnies and baby chicks and bird’s nests full of chocolate make Good Friday fun!
• 1 tablespoon of unsalted butter, for greasing the muffin pan
• 6 ounces (1/2 bag) of semi-sweet chocolate chips
• 6 ounces (1/2 bag) of butterscotch chips
• 1 cup creamy peanut butter
• 6 ounces (1/2 of a large bag) of chow mien noodles
• 36 mini Cadbury eggs or jellybeans
Generously grease the wells of a muffin pan with the butter (this will help later when you
are taking out the chilled nests).
In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second
intervals until thoroughly melted, stirring after each increment. It only took me two 30-
Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well
until smooth and completely combined.
Carefully add the chow mien noodles, stirring with a wooden spoon or rubber spatula, until
Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops
slightly with the back of the spoon.
Chill the nests until hardened, about 1 hour or so.
Once chilled, gently remove the nests from the muffin tin. I used a butter knife as a lever to
pop them out-this seemed to work.
Place three eggs (or colored jellybeans) on the tops of each nest.
Easter Bunny Cheeseball
• Ingredients for 2 batches of your favorite cheese ball recipe)
• 1 (8 oz.) container whipped cream cheese
• 2 leaves of Belgian endive (ears)
• 2 black olives (eyes)
• 1 small red bell pepper (nose)
• 1 large yellow bell pepper (bowtie)
• Fresh chives (whiskers)
Make cheeseball mixture. Wrap pieces for head, body, arms, haunches/legs and bunny tail
in plastic wrap and refrigerate until firm or overnight. When firm enough, form the pieces
more precisely and build the bunny, use skewers or popsicle sticks if needed to hold him
together. Frost with whipped cream cheese, insert endive for ears (choose two similar
sized, well-formed leaves. Cut two circles out of the olives for eyes (I used a smoothie
straw). Cut a triangle out of the red pepper and put shiny side in for his nose. Using
kitchen shears, cutting around the yellow pepper in a spiral make a long ribbon and put it
around his neck and fashion a bow. Put in his chive whiskers. Serve with crackers or
veggies suitable for your cheeseball flavor.
Horseradish Cream Cheese Deviled Egg Chicks
• 24 eggs
• ½ onion, minced
• ½ (8 oz.) package cream cheese, softened
• ½ cup mayonnaise
• 2 Tbsp prepared horseradish
• 2 tsp ground cumin
• 1 tsp chili powder, or as needed
• 48 black peppercorns (eyes)
• 24 carrot triangles (beaks)
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat and let eggs
stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running
water and peel.
Cut each egg crossways in a zigzag pattern (insert knife first tilted one way and then the
other moving around the egg); place yolks in a bowl. Mash yolks with a fork; stir in
remaining ingredients. Refrigerate until firm. Using a melon baller, shape yolk mixture
into a ball that will fit back in the egg white.
Place egg whites open side up on serving dish (I served them on toasted shredded phyllo
dough shaped as a nest). Place a yolk ball in each, use peppercorns for eyes and a cheese or
carrot triangle for a beak.