Easy Easter Carrots Peter Rabbits Carrots Recipes

EASY EASTER CARROTS (PETER RABBIT'S CARROTS)

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.

PETER RABBIT CARROTS (RICE KRISPIES TREATS)

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.

EASTER CARROTS

Steps:

• Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
• Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
• Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
• Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.