Mini Easter Baskets Recipes

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
• Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Steps:

• Heat oven to 350°F.
• Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
• Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.

Steps:

• 1. Spray mini muffin pan with Pam throughly. Roll each cookie dough in colored sugar and place each one in the mini pan. Bake at 350 for about 15 mins. when they puff in the middle touch the middle with a spoon and it will fall . That makes the well you will need. Don't overbake..Bake just until you see the edges turning brown and the center doesn't look done.
• 2. Take out of oven and let them cool for a couple of minutes..Leave them in the pan while finishing the other steps. Bend the pipe cleaners and carefully put in each cookie while warm. (when they cool pipe cleaners will stay put)
• 3. In the meantime put some coconut in a plastic bag and add the food coloring. Shake until the coconut is covered with the coloring.
• 4. Take pinches of the coconut and put in each cookie dough basket and then put in 3-4 speckled jelly beans in each one.
• 5. After the cookies are completely cool they will come out of the pan and look exactly like a basket. Just move the cookie around a bit and it comes right out. These make an adorable Easter Basket

Steps:

• Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
• Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.