Happy Easter

Happy Easter!  Today is the day that Christians celebrate the resurrection of our Lord and Savior, Jesus Christ. Last night, I decorated eggs using a new technique. Rubber bands!  The eggs turned out different, but I liked them.  I also decided to make some PHILADELPHIA Easter Mini Cheesecakes for the brunch my family will be having today. They look like little bird’s nests. Philadelphia creme cheese is used in a lot of dessert dishes.  You can find this and other PHILADELPHIA cream cheese dishes at creamcheese.com. Of course, Easter would not be complete without candy! My family likes chocolate bunnies and lots of varieties of eggs.

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PHILADELPHIA Easter Mini Cheesecakes

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Easter Eggs

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Easter Candy

EASTER EGGS

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Boil and dry eggs.

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Using rubber bands, carefully wrap the eggs using different designs. Then dip each egg in the dye solution. The results were pretty cool….

PHILADELPHIA Easter Mini Cheesecakes

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1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter, melted
3 pkg. PHILADELPHIA Cream Cheese (8 oz. each), softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. coconut
54 speckled chocolate eggs

HEAT oven to 325 degrees.
MIX graham cracker crumbs, 2 Tbsp. sugar and butter; press into the bottoms of 18 paper-lined muffin cups.
BEAT cream cheese, vanilla and remaining sugar with mixer until smooth.
ADD eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
BAKE 25 to 30 minutes or until centers are almost set. Cool completely.
Refrigerate for 2 hours.

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TOP each cheese cake with 1 Tbsp. toasted coconut shaped into a nest.

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Fill each nest with 3 speckled chocolate eggs.