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February 19, 2008


kelly ashworth

I'm a horrible cook, but as a kid I loved decorating Easter eggs. On a whim, I nixed the messy dye pellets for my favorite shades of nail polish. Rather than a traditional tulip centerpiece for Easter dinner, my mom put my gloriously manicured eggs on display!


My grandmother always made butter lambs for Easter. Soften a stick of butter and at a medium consistency shape it into a lamb with clove buds as eyes. Use the side of a knife to make the soft butter look like curly fur. Put back into the refridgerator and tie a pretty bow around the neck when cold and firm.


Inhabit's wall art designs are so fantastic - this one included! Great prize!!

As for Easter Recipes, I love these Easter Egg Nests:
They're super simple treats, but that's a great attribute in my book! And they look adorable too :)

Posted about your contest in the "fabulous reads" section of my blog today too ;)

Jasmine Marie

I don't really have one, but I used to love dying eggs for Easter. Maybe an make-it-yourself omelette station for a party?

amy purple

Well, peanut butter eggs of course!

1 c. butter
8 oz. cream cheese
1/2 t. salt
1 1/2 t. vanilla
2 lbs powdered sugar
2 1/4 c. peanut butter
1 bag of chocolate chips

Cream butter and cream cheese. Add remaining ingredients and mix thoroughly. Roll into small egg shapes and freeze for about 3 hours.

For chocolate, melt on top of a double boiler. Dip the frozen eggs into the melted chocolate. Place on wax paper to cool.


After a long night of pre-Easter schtuff, this is a super easy Easter morning treat...

1 package of cresent rolls (the kind in the tube that is fun to pop open!)
1 block of cream cheese, a bit softened
1 1/2 cup brown sugar

Spray a baking dish with cooking spray and lay down half of the cresent rolls, flat so they make a rectangle. Place the block of cream cheese in the middle of the flat dough. Cover the cream cheese block with the brown sugar. Next unroll and put the remaining cresent rolls on top. Bake at 350 for 25-30 minutes or until golden brown. Enjoy! Great on crackers or just as a breakfast dessert.

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