Easter Rolls aka "Ressurection Rolls"

So my friend was telling me about this cool idea for an Easter treat that her family has always done. My mother in law came down this weekend and we tried it out and it was pretty fun, super easy and she is going to use it for an object lesson for her primary class. I think this would also make a fun FHE on Easter. I know there are a couple of ways to do this. You can either search the internet and use your own dough or you can be like me and use Rhoades Rolls:)

- Package of large marshmallows
- Package of Rhoades Rolls ( we used white texas rhoades rolls)

Thaw out rolls, take a marshmallow and wrap the roll around it so it is completely covered. Cook rolls according to directions on bag. Let cool and eat.

So what happens is the marshmallow melts during the baking process thus resulting in a hollow roll (empty tomb) It is pretty cool and lots of fun, let me know if you try it. I think they taste best warm but they are easier to cut when cooled.

{ Rice Crispy Nest }

This is a must tradition in our house EVERY year! But not just for Easter through out the entire Spring!

Step 1: You make your Rice Crispy Treats as usual but place them in lightly greased muffin tins to form the nest. (we like to use the Chocolate Rice Crispies) Make sure to push the Rice Crispie/Marshmallow mixture down into the cups fairly good or they won't hold their shape.
Step 2: Color some coconut green with food dye in a Ziploc bag to make the grass. Sprinkle on top of the nests.
Step 3: Top with some Jelly Beans for the eggs.

Great recipe to do with the kids they'll love it!
ENJOY! Happy Easter everyone!!

Elegant Easter E'clairs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 recipe Cream Filling (see below)
1 recipe of your favorite chocolate frosting

In medium saucepan bring water and butter to boil; remove pan from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leave pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into "egg" shape. Bake 400* for about 30 minutes or until puffed and golden brown. Remove and cool on wire rack while preparing filling.

To fill, but horizontally with sharp knife, removing lid. Scoop out andy soft dough. Fill shells generously with cream filling. Replace lids. Frost the lids with frosting of your choice. Decorate as you wish. Shells and filling can be made a day ahead and refridgerated. Fill the shells the day of serving. Makes 8-10.

Cream Filling:
1 (6 oz) package vanilla instant pudding
2 cups milk
1/2 pint whipping cream

Prepare pudding as directed on package but using 2 cups milk. Refridgerate for at least 30 minutes. Whip Cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe e'clairs.