Boil all the above for 2 minutes, stirring constantly. Take off heat and
add 1 pound of powdered sugar, mix well. You may add 1 cup of
peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit.
Cool and shape into eggs. Chill. Then coat with chocolate.
You can decorate or roll into crushed nuts, coconut, or sprinkles.
Keep in airtight containers.

2     tbsp.       Knox gelatin
1/2  c.            cold water
2     c.            sugar
3/4  c.            hot water
1     c.            white Karo syrup
2      tsp.        vanilla
cornstarch    (for hands)
                        milk chocolate

Mix gelatin and cold water.  Set aside until water is absorbed.  Combine
sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage
(240 degrees). Cool a few minutes.  Beat with mixer at full speed.  Add the
remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla.  Pour
into a well greased 7 x 9 inches pan and chill thoroughly.  Dust hands with
cornstarch.  Spoon marshmallow out of pan and form eggs. Brush excess
cornstarch off and let dry for 1/2 hour on waxed paper.  Pour melted milk
chocolate over eggs and let set.  Refrigerate for easier handling.

Yield: 4 baskets

4    Shredded wheat biscuits  -crumbled
3/4 c  Peanut Butter
3/4 c  Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until melted.
Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky!
Try shaping over back of bowl. Place baskets in fridge to set. Fill nests with
Easter eggs and/or candy. Little nests filled with jellybeans are fantastic.

1      med.        potato -- cooked and mashed
1      (16oz.) bag   coconut
1/4  tsp.          salt
1      tsp.          vanilla
3      lb.            confectioners' sugar
1      lb.            melted chocolate

Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and
mix until thoroughly blended. Shape into eggs on cookie sheet and let ripen
overnight. Next day, dip into chocolate.  Set eggs onto waxed paper to harden.

1/2  c.            milk
1/2  stick         butter or margarine
2      (3-oz.) pkgs.  vanilla pudding and filling (not instant)
1      (9-oz.) jar   maraschino cherries
1      c.            finely chopped pecans or walnuts
1      lb.           To 2 lbs. confectioners' sugar
1      lb.           chocolate -- melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and
pudding in a medium saucepan on low heat until well blended and thick.
Remove from stove and add cherries, nuts and enough sugar to make a thick
consistency.  Form the mixture into 8 to 10 egg shapes with hands coated in
butter. Place on wax paper covered cookie sheet.  Chill several hours until firm.
Melt chocolate being careful not to scorch it.  Frost egg with melted chocolate.
Decorate with butter cream icing.

10      ozs           Fat-Free Pound Cake cut into 10 slices
21      ozs           strawberry pie filling
12      ozs           Cool Whip Lite®
  1      c             coconut
  1      tsp           green food coloring
  1      c             jelly beans
  4                    Marshmallow Bunnies®

Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry
pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to
serve. Tint coconut pale green with food coloring. Sprinkle over center of
whipped topping. Decorate with jelly beans and Marshmallow Bunnies®