Easy Easter Carrots Peter Rabbits Carrots Recipes

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EASY EASTER CARROTS (PETER RABBIT'S CARROTS)



Easy Easter Carrots (Peter Rabbit's Carrots) image

These are fun "Easy Easter Carrots" - made by filling disposable icing bags with Cheetos topping with green tissue paper and tying the ends off with ribbon - an easy and festive treat for the kids I made last year!! Super easy and fun for everyone!! You can get organic or other cheese puffs to fit your personal preference or dietary style. ;)

Provided by Mommy Diva

Categories     Toddler Friendly

Time 15m

Yield 12 carrots

Number Of Ingredients 4

12 count decorating bags, Wiltons Disposable
22 1/2 ounces Cheetos cheese curls (Cheetos puffed are what I used)
12 pieces ribbon, green curling
12 paper, square sheets green tissue paper (3 full sheets cut into 4 squares should work fine)

Steps:

  • Fill each clear bag 2/3full with cheese puffs.
  • Push tissue paperdown into top with tips sticking out the top.
  • Tie ribbon around top nearest where the cheese puffs and tissue meet.
  • Curl ends of ribbon.
  • Display in basket until passing out to children.

Nutrition Facts :

PETER RABBIT CARROTS (RICE KRISPIES TREATS)



Peter Rabbit Carrots (Rice Krispies Treats) image

Make and share this Peter Rabbit Carrots (Rice Krispies Treats) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 1h20m

Yield 24 carrots, 24 serving(s)

Number Of Ingredients 8

3 tablespoons margarine or 3 tablespoons butter
4 cups miniature marshmallows
5 cups crisp rice cereal
1 (16 ounce) can cream cheese frosting
red food coloring, and
yellow food coloring
24 leaves spearmint, gumdrop leaves
2 tablespoons sugar

Steps:

  • Spray two 8 or 9-inch round cake pans with nonstick cooking spray.
  • Melt margarine in large saucepan over medium heat.
  • Add marshmallows; cook and stir until melted.
  • Remove from heat.
  • Add cereal; stir until well coated.
  • Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper.
  • Cool 20 minutes.
  • Turn cereal rounds out of pans; cut each round into 12 wedges.
  • Use fingers to round curved end slightly to resemble carrot.
  • Place frosting in microwave-safe measuring cup with pouring spout.
  • Microwave on HIGH for 30 to 40 seconds or until pourable.
  • DO NOT BOIL.
  • Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color.
  • Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides.
  • Reheat frosting as necessary to keep it pourable.
  • On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick.
  • With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom.
  • Place leaf at top of each carrot.

Nutrition Facts : Calories 142.9, Fat 4.8, SaturatedFat 1.1, Sodium 103.9, Carbohydrate 25.6, Fiber 0.1, Sugar 18.3, Protein 0.6

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  • Spray two 8 or 9-inch round cake pans with nonstick cooking spray. Melt margarine in large saucepan over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Add cereal; stir until well coated. Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper. Cool 20 minutes.
  • Turn cereal rounds out of pans; cut each round into 12 wedges. Use fingers to round curved end slightly to resemble carrot.
  • Place frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 30 to 40 seconds or until pourable. DO NOT BOIL. Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color. Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides. Reheat frosting as necessary to keep it pourable.
  • On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick. With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom. Place leaf at top of each carrot.


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