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Here come Peter Cottontail hopping down the bunny trail with a basket-full of fun,fast and festive Easter and springtime recipes just perfect for kids parties, Easter morning breakfast and family gatherings. Happy Easter!

GIANT EASTER EGG SUGAR COOKIES
Makes 10-12 6 inch cookies

For cookies
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

To make cookies:
Preheat oven to 375 degrees.
1. Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.
2. Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.
3. Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut out a 6 inch oval egg shape. Place cookies 2 inches apart on foil-lined cookie sheets sprayed with nonstick cooking spray.
4. Bake for 10-12 minutes or until very lightly browned. Remove to wire racks to cool.

Decorator Frosting
3 tablespoons commercial meringue powder
2 cups confectioners’ sugar
1/4 cup plus 2 tablespoons warm water
1 teaspoon vanilla
1/2 teaspoon almond extract
Food coloring

Directions
1. Combine meringue powder, confectioners’ sugar, water, and vanilla and almond extracts in a mixing bowl.
2. Beat on high speed with an electric mixer for 2-3 minutes.
Divide in separate bowls and add drops of food color or paste coloring as desired.

BATTER UP KIDS- COOKIE AND CAKE DECORATING TECHNIQUE LESSON
FEATHERED ICING

Here's what you'll need to do feathered frosting:
Two or more contrasting colors of homemade icing or cake decorating gel
A toothpick or small wooden skewer

Directions:
1. Ice cookie or cake with one color icing.
2. Pipe line of first color of icing or decorating gel in straight line across frosted cookie or cake, starting from top edge.
3 Pipe another line of contrasting color straight across cake below first line.
4. Continue to pipe lines of icing or gel in various colors from top to bottom of the cookie or cake.
5. Carefully draw tip of toothpick or wooden skewer straight down the cookie or cake to form feathering, starting at left end of top line. Clean off tip of toothpick or skewer with paper towel.

Use a light touch to draw the lines.

THE EASY WAY TO BLOW AN EGG! Here's a great way to blow eggs that is efficient, sanitary, and creates no mess.

You’ll need the following:
*Eggs in an egg carton
Straight pin or tapestry needle
Teaspoon (from your silverware, not for measuring)
Wooden skewers
A small bowl or disposable container
Drinking straws

1. Leave the eggs in the carton while you pierce them.
2. Place the pin point-down against the top of the egg and lightly tap the pin head with the back of the spoon until it pierces the egg. Insert the wooden skewer into the egg and gently press it down until it pierces the bottom of the egg.
3. Remove the egg from the carton, hold it over the bowl and push the skewer up and down through the contents several times to break the yolk. Remove the skewer and place a straw over the hole. Blow through the straw until the contents of the egg are emptied into the bowl. Rinse blown eggs in warm water and dry with a paper towel or let them dry in a clean egg carton.
4. Gently wash the inside and outside of the empty eggshells with dish washing detergent and rinse them. If water remains inside an egg, use a straw to blow it out. Let the eggs dry thoroughly on a rack or in their carton.

Kid-friendly kitchen Tips
1.When working with a group of children, have at least 1-2 blown-out eggs per child cleaned, ready and waiting to decorate.
2.*Cut egg cartons into individual compartments so each child has one of their own container to hold their egg.
3.Allow the kids to proceed with the instructions and blow-out their own egg/s first. The eggs the kids have blown can be drying while they are actually decorating the already “prepped” and blown-out eggs. The eggs they prepared may be decorated after they have dried ( 10- 15 minutes) later.
4.Have the kids hand-paint the eggs using food colors and Q-tips.

EASTER EGG OMELET
Makes 1 X inch giant omelet or approximately 12 custard cup mini omelets

Ingredients
8 eggs
1 c. milk
1/2 tsp. seasoned salt
1 pkg. (3 oz.) smoked sliced ham or turkey
1 c. shredded cheddar, Swiss or Mozzarella cheese

Directions
Preheat oven to degrees F
1. Beat the eggs, milk and seasoned salt. Stir in the remaining ingredients.
2. Pour into a greased 8 x 12 inch baking dish or 12 custard cups.
3. Cook uncovered until the omelet is set and puffed slightly and the top is a golden brown.

Kid-friendly Kitchen Tip
1.This is a great way to use eggs which have been blown-out for decorating!
2.Sneak in some good veggies and encourage the kids make their own creations by adding different stir-ins like chopped tomatoes, mushrooms, sliced zucchini, broccoli, different cheeses, etc.