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Easy to Make Easter Treats for Kids by Denise Willms



Easter is such an exciting time if you have small children. They eagerly anticipate the Easter Bunny’s visit and all the treats he will bring them. Even my two teenagers look forward to his arrival each spring!

I also like to make my own special treats for my family. Here are three of my favorite Easter treats to make for kids… no matter how old they are. These treats all have two things in common: they’re easy to make and they’re all made with jello.



Easter Flowers

2 pkgs of jello in your kids’ favorite flavor
1 1/4 cups boiling water
4 small paper cups
4 large marshmallows

To create the flower pots, make the jello by dissolving the powder into the bowling water. When it’s completely dissolved, pour it into the paper cups. Refrigerate the cuts until the jello is firm, probably about 3 hours.

To make the flowers, cut each marshmallow into five pieces to make flower petals. Put the petals together in a flower shape. You will have to squeeze them together tightly so they stay. For decoration, you can press sprinkles onto the petals and put a candy in the center of the flower.

To assemble your flower, put a toothpick into the center of the marshmallow flower. Then place the toothpick into a straw. Now you have a pretty Easter flower on a stem.

Peel away the paper cups from the jello pots. Place the pot on a serving plate and plant your flower in the center of your pot.


Jiggly Easter Eggs

2 large packages of jello, or 4 small packages
2 1/2 cups boiling water or juice

Mix the jello powder with the boiling water or juice. Pour the mixture into a 13×9 inch pan. Chill until firm, usually around 3 hours.

When the jello is set, dip the pan in warm warm for about 15 seconds. Then use your favorite Easter cookie cutters to cut into shapes. Lift them out of the pan. Make sure you keep your jiggly Easter eggs in the fridge until you’re ready to serve them.


Popcorn Bunnies

1/4 cup butter
6 cups miniature marshmallows
1 pkg (85 g) jello powder
12 cups popped popcorn

Microwave the butter and marshmallows until marshmallows are puffy. Then add the jelly powder and mix well. The marshmallows will melt while you stir.

Pour the marshmallow mixture over your popcorn. Stir quickly and coat all the popcorn.

To shape your popcorn into bunny shapes, make one popcorn ball for the bunny’s body. Then make a smaller one for the head. Finally, finish off the bunny by adding two ears. You can add candy or raisins to make a bunny face.


Denise Willms is a freelance writer and virtual assistant, and a work at home mom to two teenagers. Do you want to know how you can be a successful work at home mom too? Denise publishes free work at home articles at http://www.WAHM-Articles.com While you’re there, be sure to sign up for the weekly newsletter, WAHM Tips. It’s the weekly email that helps moms earn more from home!

Article Source: WAHM Articles








Easter Baking And Cooking Tips (Plus A Bonus Easter Recipe)

By Jill Seader



If you’re hosting Easter this year, I’d like to share a few tips with you that have helped me keep my sanity when I have hosted this holiday.

1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.

2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shortest cooking time so that I know what to start with first.

3. Select the Easter recipes that you want to use a week in advance. This helps me make a grocery list of all the ingredients that I need. That way I can get to the grocery store and get everything that I need well in advance of the day itself.

4. Use or borrow appliances to help make the job easier. I still remember the first Easter I hosted at my house. I must have spent at least half an hour slicing potatoes. If I had just asked to borrow a food processor with a slicer from a friend, it would have made that day so much easier. If you do not have the right appliance for the job or cannot borrow it, find a different recipe.

5. Enlist helpers! The friends and family who have come to your Easter feast are usually more than happy to help out with any small last minute things. My husband has become the official potato masher for all of the holiday gatherings we hold at our house! Those last 30 minutes before your meal is ready can sometimes get a bit crazy. It is okay to ask for help.


Bonus Easter Recipe: Chocolate Easter Nests

These have been a favorite Easter baking recipe of mine for as long as I can remember. I loved helping mom put jelly beans in these for the “eggs.”

1 box shredded wheat cereal (10-12 biscuits)
1 – 12 ounce package chocolate chips
3/4 cup peanut butter

Crush the biscuits so they are fairly fine. Melt the chocolate chips in bowl in the microwave until they are soft. Add the peanut butter to the melted chocolate. Mix together, put into a large bowl, and add the shredded wheat. Put mixture by tablespoon on a piece of waxed paper. Shape each into a nest. Chill until firmly set. Store in the refrigerator. When you are ready to set them out, put a few jelly beans in each nest. It is a cute, tasty Easter treat.

About the Author: Jill Seader is an avid baking enthusiast who loves to share baking stories. Visit her baking recipes website at http://www.YourBakingStory.com to hear her stories and share some of your own.

Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=139022&ca=Cooking










Easy Recipes for Easter Sunday



Along with Christmas and Thanksgiving, Easter is a holiday that is always accompanied by a major meal.  My family usually has ham as the centerpiece, but have also enjoyed roast beef, turkey and duck.  To me, the most enjoyable part of a holiday feast are the side dishes.  There are countless numbers of side dishes that can be used for your Easter brunch, lunch or dinner.  Here a several easy recipes that I hope you will try this Easter, or anytime for that matter.



Baked Ham

What you need:


  • 5 – 7 lb smoked ham
  • 1/2 c maple syrup
  • 11/4 t dry mustard
  • 21/2 t cider vinegar
  • cloves
  • 1/4 t pepper

What you do:


  • Remove skin and fat from outside of ham.  
  • Place ham fat side up in shallow baking pan.  
  • Score outside of ham in a crisscross fashion.
  • Insert cloves where scoring lines intersect on ham.
  • In a small bowl, mix syrup, pepper, mustard and vinegar.  
  • Cover outside of ham with mixture.  
  • Bake in a preheated 350 degree oven 15 minutes per lb.



Mustard Glazed Baked Ham

What you need:


  • 5-8 lb precooked ham
  • 1/2 c brown sugar
  • 2 T spicy brown mustard
  • 8 oz can crushed pineapple
  • whole cloves

What you do:


  • Line a roasting pan with aluminum foil.  
  • Place ham in pan fat side up.  
  • Score the top of the ham diagonally 1/2″ deep in a criss-cross style to create diamond patterns.  
  • In a small bowl, combine mustard and brown sugar and mix.  
  • Pour or rub mixture onto the ham.  
  • Place cloves where the scores intersect.  
  • Bake in a preheated 325 degree oven 18 minutes for every pound.  
  • In the last 30 minutes of cooking time, pour pineapple with juice on the top of ham.



Bacon Deviled Eggs

What you need:


  • 6 hard boiled eggs with shells peeled
  • 1/4 c mayonnaise
  • 3 T bacon, cooked crisp and crumbled
  • 1/2 t dry mustard
  • 1/8 t salt
  • 1/8 t pepper
  • paprika

What you do:


  • Cut eggs in half lengthwise.  
  • Carefully scoop out egg yolks and mash in a small bowl.  
  • Add bacon, mayonnaise, mustard, salt and pepper to egg yolk in bowl and mix with fork until smooth.  
  • Using a small spoon, evenly distribute egg mixture to the 12 egg white halves.  
  • Lightly sprinkle with paprika.  
  • Serve immediately or chill and serve.



Baked Mashed Potatoes

What you need:


  • 3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
  • 4 T butter
  • 8 oz package cream cheese, softened
  • 12 oz or 11/2 c sour cream
  • salt to taste
  • black pepper to taste

What you do:


  • Preheat oven to 350 degrees.  
  • Quarter potatoes and boil in salted water until fork tender but not mushy; drain.  
  • Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth.  
  • Add sour cream, cream cheese, salt, and pepper and mix until well blended.
  • Spray a large casserole dish with nonstick spray.  
  • Add potatoes and dot with remaining 2 T of butter.  
  • Bake for 30 minutes uncovered; serve.



Green Beans and Bacon

What you need:


  • 5 slices of bacon, cooked crisp, crumbled and set aside
  • 2 (14.5 oz) cans cut green beans, drained
  • 2 T white vinegar
  • 1 t brown sugar
  • 1 T onion, finely diced
  • 1/8 t salt
  • 2 T butter

What you do:


  • Heat butter in a skillet.  
  • Add vinegar, sugar, onion and salt and saute for 1 minute.  
  • Add green beans and stir.  
  • Cook on medium-low, stirring occasionally, until heated through.  
  • Top with crumbled bacon and serve.











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