Fruity Frog

• Green apple
• Green Grapes
• Mini Marshmellows
• Chocolate chips
• Peanut Butter
  

1. Cut apple into quarters, and remove the core.
2. Cut a think wedge from one quarter for the mouth.
3. For the eyes, poke a chocolate chip into the mini marshmellow and attach to the apple with peanut butter.
4. For the feet ang legs, cut three grapes in half. Slice four halves to create toes. The two unsliced grape halves lean up against the side of the apple to make the legs. Arrange the feet as seen above.
   
5. Serve on a paper lily pad (or draw a lilly pad on a paper plate).

***I didn't have green apples, so we made them with red apples; and they are still very cute and fun!

Blonde Brownies

Ingredients:

• 2 cups packed light brown sugar
• 1 cup (2 sticks) butter or margarine, melted
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips
• 2/3 cup Peanut Butter Chips
• 2/3 cup White Chips
• CHOCOLATE CHIP DRIZZLE (recipe follows)

Directions:
1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips. Spread batter in prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. With tines of fork, drizzle CHOCOLATE CHIP DRIZZLE randomly over bars. About 6 dozen bars.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.

Creamy Lemon Supreme

Crust:

• 15 lemon or vanilla creme-filled sandwich cookies, finely chopped
• 3 Tbs butter, melted
• 1 lemon

Filling:

• 2 lemons
• 1 pkg (2.9oz) lemon cook and serve pudding (not instant)
• 1/2 cup sugar
• 2 cups water, divided
• 2 egg yolks
• 1 Tbs butter
  
• 2 pkgs (8oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 (8oz) container of cool whip

1. Lightly spray spring form pan with cooking spray. For crust, finely chop cookies. Combine crumbs with melted butter and press into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
2. For filling, zest lemons to measure 1 1/2 tsp. zest. Juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 min stirring twice.
3. In bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 tsp lemon zest. Fold in 2 cups cool whip; spread over crust.
   
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling. Spreading gently. Refrigerate at least 6 hours.
   
5. Run knife around sides of dessert; release collar from pan. Garnish with remaining cool whip and lemon zest.

12 servings

Easter Bunny Cars

• Little Debbie Swiss Roll
• 5 Gummy Lifesavers
• 2 Small Sweet Tart Candies
• 2 Bite Size Licorice
• Frosting
• 1 Peeps Bunny

Using the frosting, attach the candy to make the following car parts:

• The swiss roll is the car
  
• 4 lifesavers are the tires
• 1 lifesaver goes on the top of the back for the spare tire
• The sweet tarts are headlights
• 1 licorice piece is the hood
• 1 licorice piece is the back bumper
• The bunny is attached to the top to drive the car

HAPPY EASTER!!!

Lime Punch

I made this yesterday for St. Patrick's Day and it was pretty tasty.

1 pint lime sherbet
2 cups milk
6 oz. frozen limeade concentrate, partially thawed
7 Up
Kiwi fruit, sliced

In blender, blend lime sherbet, milk, and juice until frothy. Divide into 6 glasses. Add soda to fill glass. Top with a small scoop of sherbet and garnish with a slice of kiwi.

Crockpot Teriyaki Chicken

This is a teriyaki chicken recipe for the crockpot that Kimmy gave me.

1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)

In a separate bowl mix with whisk:

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup pineapple juice

little less than 1/2 cup of sugar

1 tsp powder ginger

2 cloves fresh garlic, minced

Place all ingredients in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.

NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Lemon Teriyaki Chicken

½ cup real lemon juice

½ cup soy sauce

¼ cup sugar

3 Tbsp. brown sugar

2 cloves garlic, minced

¾ tsp. ground ginger

8 chicken thighs or breasts, cooked & cut into bite-sized pieces

Combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer for 30 minutes. Serve over rice.

**** I also add Chinese Hot Mustard and slivered almonds. Very tasty!