Easter Egg Baskets Sp5 Recipes

BAKED HASH BROWN EGG BALLS #SP5

Steps:

• Boil four of the eggs for five minutes at a rolling boil then take off the heat and rinse with cold water then peel.
• Grate the onion with a cheese grater.
• In a mixing bowl mix together the Potatoes, sausage, onion and one egg.
• Divide the mixture into four parts and one at a time flatten out 1/4 of the mixture onto the palm of your hand, place the egg in the middle and wrap the mixture completely around the egg.
• Roll the eggs in bread crumbs for a light coating and then place them on a baking sheet.
• Bake at 425 degrees Fahrenheit for 20 minutes and enjoy!

EASTER EGG BASKETS #SP5

Steps:

• Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
• Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
• While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!

ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)

Steps:

• Thoroughly mix first two ingredients.
• Add eggs one at a time and completely mix after each.
• Add the extract and beat until smooth.
• Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
• Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
• Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
• Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
• Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

EDIBLE EASTER BASKETS

Steps:

• 1. Preheat ovento 350. Drop liners into 2, 12 count cupcake pans.
• 2. Place cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring in a large mixing bowl. Beat with a mixer on low speed for 30 seconds. Scrape sides of bowl, and beat on medium for 2 minutes, scraping sides if needed. Batter will be very thick.
• 3. Fill each cupcake 2/3 full of batter. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 22-25 minutes. Remove pans from oven and place cupcakes on a wire rack to cool.
• 4. Meanwhile, prepare the Buttercream Frosting. Place butter in a large mixing bowl. Beat on low speed until fluffy. Add powdered sugar, 3 T of milk, and vanilla. Beat on low until sugar is incorporated, about 1 minute. Increase speed to medium and beat until light and fluffy. Add up to 1 T more milk if the frosting seems too stiff.
• 5. Place coconut in a Ziploc bag with 2 drops of green food coloring. Shake well until the coconut turns green. If you'd like a stronger color, add another drop and shake again.
• 6. To assemble: Place frosting on each cupcake and smooth out, covering the tops completely. Immediately sprinkle on the coconut to resemble grass and place candies in the middle to resemble eggs. To create the basket handle, trim about 1.5 inches off the end of a Twizzler, and insert one end of it in one side of the cupcake near the edge, bend, and insert the other end in opposite side. (I found it easier if I first made small holes in each cupcake with a knife)

KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5

Steps:

• Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
• Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
• Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
• Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.