March 3rd, 2008
Share your blessings this Easter season with this pastel blue & pink photo card design. Colorful flower accents highlight the text and frame your photo, which can be left in color or converted to black & white or sepia as you wish. The text, fonts & colors can all be customized for you as well. Available in sets of 25, white unlined 28 lb. envelopes are included with this design order.
Posted in Business, Easter | 0 comments »
March 3rd, 2008
The Marshmallow Peeps are back and invading the stores! Who would have ever thought this innocent, cute bit of fluff could get into so much trouble!
We are doing something fun for this holiday – Tell us your Peep stories. Time to confess what you do to these adorable little critters.
From the drying them out in desk drawers to making them explode in the microwaves – which we don’t recommend by the way :).
Share your story and make us all laugh!
Posted in Easter | 1 comment »
February 14th, 2008
You can use Red Cabbage, onion skins (red or brown), beets, tea bags, paprika or coffee to dye eggs.
Add 1 quart of water and 2 tablespoons white vinegar to a large pan; if more water is necessary to cover the ingredients, proportionally increase the amount of vinegar. Bring to
a boil,then lower heat & allow the ingredients to simmer for 30 minutes. Strain dye into a bowl, and let cool.
Add eggs to the strained dye and boil 10 minutes, turn off the heat and let the eggs sit for another 10 minutes. Take out and cool on paper towels, refrigerate.
Posted in Easter | 0 comments »
February 8th, 2008
1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 T Milk
1 T Vanilla
1 Egg
1 3/4 c All-purpose flour
1 t Salt
3/4 t Baking soda
1 1/2 c Pastel-coloured candy coated chocolate pieces
1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Posted in Easter | 1 comment »
April 4th, 2007

- 90 million chocolate Easter bunnies are made for Easter each year.
- Each day, five million marshmallow chicks and bunnies are produced in preparation for Easter.
- 16 billion jelly beans are made for Easter (that�s enough to completely fill an 89 feet high and 60 feet wide plastic Easter egg � about the height of a nine-story office building!)
- 82 percent of Americans say they would prefer a chocolate or candy bunny for Easter, while only 4 percent say they would prefer a live rabbit (can you blame them?!)
(more…)
Posted in Easter | 43 comments »
March 28th, 2007
If your toddler is anything like my little guy, they LOVE candy. However, a lot of Easter candies are choking hazards or just way too much sugar for them. Here are some ideas for safe candies and other items to put inside your toddler’s Easter eggs this year!
- Cheerios
- Mini M&M’s (mixed in with the Cheerios if you like)
- Lucky Charms (especially the marshmallows, my little guy goes crazy for the chocolate ones and the marshmallow bits are hard and small enough that he doesn’t choke).
- Bite- size Milky way bars - soft & no peanuts!
- Stickers - always a favorite around here.
- Fruity Cheerios - brightly colored so it looks more like candy ;).
(more…)
Posted in Easter | 50 comments »