Carrot Patches Recipes

CARROT PATCHES

Carrot Patches image

Get ready for a fun healthy snack....these baby carrots set in mini terra-cotta pots filled with hummus ares the cutest thing I have come across in quite awhile. Just showed up in the September issue of Family Fun. Super easy. In addition to the ingredients in the recipe, you will need 3 ounce size plastic cups and mini terra-cotta pots. I am going to get a picture posted as soon as I can so you can see.

Provided by Kitchen Witch Steph

Categories Lunch/Snacks

Time 15m

Yield 5 snack cups, 5 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces hummus
20 baby carrots
20 sprigs parsley

Steps:

For each patch, spook about 3 tablespoons of hummus into each 3-ounce size plastic cup. (This can be done ahead of time before a party or taking as a classroom snack).
Before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of parsley into each hole.
Plant four carrots in each cup of hummus.
Place cups in mini terra-cotta pots -- a great party favor to be taken home with a package of seeds.

Nutrition Facts : Calories 90.7, Fat 4.4, SaturatedFat 0.7, Sodium 205.4, Carbohydrate 10, Fiber 3.6, Sugar 1.9, Protein 4

CARROT PATCH COOKIES

Carrot Patch Cookies image

Carrot-shaped sugar cookies poking out of a chocolaty pudding "dirt" mix make for an adorable dessert perfect for any springtime occasion.

Provided by Stephanie Wise

Categories Dessert

Time 2h

Yield 10

Number Of Ingredients 11

Ingredients

1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups milk
1 container (8 oz) frozen whipped topping, thawed
1 1/4 cups finely crushed chocolate wafer cookies (about 20 to 25 cookies)
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsalted butter, softened
1 tablespoon Gold Medal™ all-purpose flour
1 egg
Red and yellow gel food color
Betty Crocker™ white decorating icing
Edible Easter Grass

Steps:

In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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