Jell-o Easter Egg Cookies

** Recipe from Red Couch Recipes **

* 3/4 c. butter or shortening
* 1/2 c. sugar
* 2 eggs
* 1 (3 oz.) package of Jell-o
* 1 tsp. vanilla
* 1 tsp. baking powder
* 1 tsp. salt
* 2-1/2 c. flour

Heat oven to 350.  Mix all ingredients.  If dough seems a bit dry add the tiniest amount of water.  Spray egg mold impressions with Pam that contains flour or Baker's Joy.  Press ball of dough in egg mold and press dough firmly to fit the egg mold.   Bake about 6-8 min.  If you don't have an egg mold, you can make normal cookies.  Allow the cookies to bake longer from 8-10 min.  If desired, drizzle with powdered sugar icing.  Just add a very small amount of water to powdered sugar to make the icing.

To make multi-colored cookies, just combine 2 or 3 colored balls of dough!!

Crock Pot Maple Ham

** Recipe from A Year of Slow Cooking **

* 7-8 lb. bone-in spiral-cut ham

* 1 c. dk. brown sugar

* 1/2 c. all natural maple syrup

* 2 c. pineapple juice

Using a 6-7 qt. slow cooker:  Unwrap the ham, and discard flavor packet. Place it into your slow cooker, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hrs. If possible, baste ham with collected juice from the bottom of the crock an hr. or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 min. before carving.

Easter Basket Cookies

** Recipe from Better at Home **

* 1 pouch (1 lb. 1.5 oz) sugar cookie mix

* 1 Tbl. all-purpose flour

* 1/3 c. butter or margarine, softened

* 1 egg

* 1 bottle (2.25 oz) pink or blue colored sugar

* 1 container (12 oz) whipped fluffy white frosting

* 2 c. flaked coconut

* food colors

* assorted jelly beans

* pipe cleaners

* 1/4-inch pastel ribbon (if desired)

Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.  Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Place balls in muffin cups.  Bake 12-15 min. or until set & edges are light golden brown.  Cool in pan 10 min. then remove to cooling racks.  Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.  Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.