1. Use sugar cookie dough - the kind that comes in a tube - and slice as many cookies as you want to make. Before baking the cookies, squeeze the tops of the cookies so that they are egg shaped instead of round.
2. Make the “paint” by mixing powdered sugar with enough milk to make it thin enough to paint with a small brush. Add a few drops of food coloring to make several colors.

   Have each child “paint” their Easter egg cookie to take home or for snack.

Mix a food coloring and cool whip together to make desired color. Do not use too much food coloring or it will be runny. Make sure you do not stir too much or the cool whip will break down. Give this mixture along with a piece of paper and create a picture with hands or paintbrush. When it dries flat on a table you have the most creative 3-d picture.

Give out a few pieces of banana on a plate with some blue Jell-O powder on the plate to dip the bananas into. Watch as the powder turns green.

Put lettuce leaf on plate. Center sliced pineapple on it. Stand half banana in the hole in center of pineapple. Put cherry on top. Now you have a “candle”.

1. Remove all un-popped kernels from popped popcorn. Put popcorn in a greased baking pan. Keep popcorn warm in a 300 degrees oven while making syrup.
2. For syrup mixture, butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar, and salt. Cook and stir over medium-high heat till mixture boils, stirring to dissolve the sugar (about 6 minutes). Clip a candy thermometer to the side of the saucepan.

   Reduce heat to medium, boiling at a moderate, steady rate, stirring occasionally, till thermometer reaches 250 degrees (about 20 minutes).

3. Remove saucepan from heat, remove the thermometer. Stir in vanilla. Pour syrup mixture over hot popcorn and stir gently to coat. Cool till the popcorn mixture can be handled easily. With buttered hands, quickly shape the mixture into 3-inch diameter balls. Wrap each ball in plastic wrap. Recipe makes about 10 popcorn balls.

Mix first three ingredients in bowl. Mix well. Divide dough into 6 pieces. Mold each piece into a ball, sprinkle with the crumbs.

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth.

Dip cookie pops in the melted chips, covering completely. Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

1. Place buttered baking sheet in the refrigerator.
2. Put the sugar in the frying pan.
3. Set the pan on a burner at low heat.
4. Stir the sugar slowly while it is heating.
5. Gradually the sugar will turn tan and stick together in clumps.
6. Soon you will see a pale brown melting in the bottom of the pan.
7. Keep stirring!!!!
8. As the sugar continues to melt the lumps become smaller and turn into a thick brown liquid.
9. Let it dry on the buttered sheet.

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.