Rachel Paxton is a freelance writer and mom who is the author of the "What's for Dinner?" cookbook, a cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, and frugal living, visit Creative Homemaking at http://www.creativehomemaking.com.

Edible Bird's Nest
by Amanda Formaro

This fun craft is not only adorable when done, but it's tasty too! Sit the kids down to make this fun spring project. Be sure to make extras for friends and family.

You will need:

Chow mien noodles
chocolate chips or brick chocolate
Jelly beans
candy coated chocolate eggs
marshmallow chicks
peanut butter
wax paper
paper plates (colored plates optional)

Directions:

Place squares of wax paper onto to individual plates. Put chow mien noodles in a large bowl. If using brick chocolate, break into pieces. Melt chocolate chips or pieces in the microwave, or over low heat on stove, just until melted. Pour melted chocolate over chow mien noodles, mix together to coat.

Place mounds of chocolate/chow mien mixture onto several plates (on top of waxed paper). Have children form the mixtures into nests. Be sure the chocolate has cooled, but don't wait too long or it will harden!

Using peanut butter as an adhesive, "glue" down the jelly beans and candy coated chocolate eggs inside the nest cavity. "Glue" marshmallow chick on the edge of or inside of the nest.

These make fun gifts from kids to their friends, teacher and family members. You can also make these nests at birthday parties as a fun and edible take home party favor.

About the Author
Adapted from Nancy Twigg’s book, Celebrate Simply: Your Guide to Simpler, More Meaningful Holidays and Special Occasions (http://www.celebratesimply.com) Nancy is a speaker and author who loves inspiring others to live more simply. Visit Nancy online at www.countingthecost.com

Easter Recipes

CHOCOLATE BIRDS NESTS
1 box shredded wheat (10 to 12
biscuits)
2 (8 oz.) pkg. chocolate chips
1/2 jar chunky peanut butter

Crush biscuits fairly fine. Melt chocolate chips over hot water until JUST SOFT. Add peanut butter to melted chocolate, thoroughly mix, then add to shredded wheat. Put 1 tablespoon mixture on waxed paper - shape into nest and chill. Fill with jelly beans - makes approximately 18 nests.

EASTER PARTY BASKETS
1 box yellow cake mix
1 can frosting (white or pastel color)
Green decorating sugar
Thin red string licorice
Small jelly beans or assorted
colorful candies

Make cupcakes from cake mix as directed on box and spread with frosting. Sprinkle green sugar over top and decorate with jelly beans and candies. Cut licorice into strips about 5 to 6 inches long. Curve to make handles and poke ends through side of cupcake. Helps to chill handles before trying to poke them in cake. A nice added touch is to buy about 5 yards of very narrow pastel colored ribbon and cut into strips of about 9 inches and tie bows on the licorice handles.

EASTER EGGS
1 box 10x sugar
2 c. coconut
1 stick butter or margarine
1/3 c. white Karo syrup
1/2 tsp. salt
1 tsp. vanilla

Mix, chill and shape into balls. For potatoes, roll in cinnamon. For eggs, dip in chocolate and 1/4 teaspoon of paraffin wax.

PUDDING EASTER EGGS
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
any flavor

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.

EASTER EGG DYE RECIPES
1 tsp. food coloring
1 tbsp. vinegar
1 c. hot water

Let hard boiled eggs soak in this mixture a few minutes to turn colors. Add vegetable oil for marbled coloring. Crayon markings will resist the dye.

EASTER EGGS
4 boxes powdered sugar
2 (14 oz.) bags of coconut
2 sticks butter, softened

Knead together gradually and add cream until a glossy look. Add 2 teaspoons vanilla. Shape into Easter Eggs or chocolate drops and dip into chocolate made of 1 box of bitter chocolate and 1/2 bar of paraffin wax.

CHOCOLATE EASTER EGGS
COCONUT FILLING
8 oz. cream cheese, softened
1/2 lb. butter
3 tsp. vanilla*
2 1/2 lb. powdered sugar
3 c. flaked coconut**

PEANUT BUTTER FILLING
(*)Change vanilla to 2 tsp.
(**)Replace coconut with 1 1/2 c.
chunky peanut butter

Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

DIPPING
1/2 lb. baking chocolate
1/4 block paraffin, chopped or shaved
(add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.

BUTTERCREAM EASTER EGGS
1 (8 oz.) pkg. cream cheese
1/4 lb. butter, creamed
1 tsp. vanilla
2 boxes confectioners sugar

Cream cheese, butter and vanilla. Add sugar, shape and refrigerate for 2 hours before coating with Easter egg coating.