Fruit & Nut Easter Eggs 1/2 cups butter 1/2 teaspoon vanilla 1/2 teaspoon salt 2 pounds confectioners' sugar 1/2 cup (4 oz) maraschino cherries, drained and finely chopped 1 cup finely chopped pecans 1/2 cup coconut Sweetened condensed milk Extra confectioners' sugar 1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

Just now looked at the whole thing, and what cute neat delicious ideas. Sent link to a friend.

I usually mix in a can of crushed pineapple with some of its juice, brown sugar to taste, cinnamon, nutmeg, cardamon, and a can of mandarin orange with cooked and mashed sweet potatoes. Then place the mixture in a casserole dish, dab some butter pieces and sprinkle brown sugar on top. Then, bake it 400F degrees for 15-20 minutes or until sugar caramel. Hum... that sounds yummy. I want some! I'm going to try your recipe too! Thanks for sharing.

Sis, Dad and I just started discussing yesterday... My sister will be hosting, with an assist from DH and I (time to get my little red wagon so we can easily bring our goodies around the corner to Sis' house). -Hor d'oevures... Not sure what we'll be serving for hors d'oeuvres, but already on the menu is: Pizza rustica (I make anywhere from 10-12 depending upon who I feel like giving one to (you have to rate high on my list) -I am thinking of modifying an asparagus dish I saw that calls for wrapping stuff around blanched asparagus (flattened bread, prosciutto, etc) but have to give it more thought as I don't want to compromise the beautiful asparagus I am seeing) We typically have a platter of antipasto, which is really a must have, so perhaps it'll be just that and the pizza rusticas. -First course we were thinking of doing perhaps some fresh ravioli. I saw Giada do a chicken cheese ravioli with a lemon zest sauce, so perhaps we'll play with that, eliminating the chicken. I just got the pasta-roller attachment for my Kitchenaide, which will make prepping the ravioli a breeze. -Second course, perhaps a salad in Parmesan cups. We did this two years ago and it was fantastic. -For dinner, so far we know we are going to make a nice stuffed pork loin. Our local Italian store does a nice job of it, it comes out so moist. Perhaps some simple roasted chicken as a second choice for the kids and whomever doesn't want the pork. I'll make a nice merlot or cabernet-based gravy or perhaps defrost some pork gravy I've been saving and kick it up a bit with some wine and herbs. -Veggies: We agreed on a few veggies, one baked, one roasted, and perhaps a steamed veggie. Will be finalizing that within the next week. -Starch...I'm thinking something potato. Perhaps Ann's Perfect Roasted potatoes will be the way to go. I love, love, love them. (Did I say I love them). -Dessert is left to the experts. One of our guests is master of all things baked and we leave that to her. Dad will want to bring something, so perhaps he'll make a grain pie. That's it so far...not much detail, but it is an iterative process and should be finalized by the end of the week. Sue