Mayfield Electric & Water Systems

Cake mix or scratch cake ingredients (your choice)
White frosting
Grated coconut
Green food coloring
Marshmallow Peeps® (yellow, pink, white, blue or lavender)
Jelly beans
Small heavy duty ziploc bag

1. Bake cupcakes as directed on box and frost with white frosting.
2. To color your coconut green: Place the desired amount of coconut in the plastic bag, add a small dab of color on a toothpick. Close the bag and mix and shake until color is evenly distributed.
3. Sprinkle colored coconut on top of frosted cupcakes and place a Peep® in the center. Add a few jelly beans around the Peeps®, so they look like eggs.

Variation:  Pipe a "nest" of green icing to encircle the top of the cupcake and place a Peep® in the center. Sprinkle with colored sprinkles for a finishing touch.

6 tablespoons butter or margarine
2-10oz packages of marshmallows
2 cups creamy peanut butter
10 cups crisp rice cereal
No-stick cooking spray
Jelly beans, licorice gum drops, or decorative candy

1. In large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
2. Stir in peanut butter and mix well to incorporate.
3. Add rice crisp cereal and stir until well coated.
4. Press into two 9-inch pans, well coated with cooking spray and allow to cool.
5. Cut ears and bow tie from one cake. This is done by cutting two football shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle.
6. Position two ears at top of whole round cake and place bow tie under face.
7. Decorate with jelly beans, marshmallows, licorice, and gum drops or any of your favorite cake decorations.

Disposable cake decorating bags
Cheese puffs
Green plastic wrap
Orange string

1. Fill the cake liners with cheese puffs 3/4 of the way full. Make sure that the tip of the bag has one cheese puff in it to keep the tip of the carrot pointed.
2. Cut a large square of plastic wrap and place around top of bag and tie string around it (see photo).

1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy

1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours.

Serves 8

1. Split cake in half horizontally. Place halves, cut sides up, on wax paper. Prick with fork at 1/2-inch intervals.
2. Stir boiling water into gelatin at least 2 minutes until completely dissolved. Remove 1/2 cup of the gelatin; place in small bowl. Add cold water; stir.
3. Carefully pour over cake halves. Refrigerate 1 hour.
4. Refrigerate remaining gelatin until slightly thickened. Blend in whipped topping.
5. Remove 1/2 cup of the whipped topping mixture; place in small bowl. Add pineapple; mix well.
6. Spread over one of the cake layers. Refrigerate 10 minutes or just until set; top with second cake layer.
7. Frost top and sides of cake with remaining whipped topping mixture.
8. Tint coconut with green food coloring; sprinkle over top of cake. Decorate with jelly beans. Braid licorice strings to form handle; place over center of cake.
9. Refrigerate 1 hour or until ready to serve. Store any leftover cake in refrigerator.