Easter Basket Cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1/4 cup all-purpose flour 1 bottle (2.25 oz) pink and blue colored sugar 1 container (12 oz) fluffy white frosting 2 cups flaked coconut Food colors Assorted jelly beans Pipe cleaners 1/4-inch pastel ribbon 1 -Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended. 2 -Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup. 3 -Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack. 4 -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. 5- 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.

No Bake Cookies AKA Poo Cookies at our house

1 Stick butter 2 C sugar 1/2 C cocoa 1/2 C milk or coconut milk 3 C quick cooking oats 1/2 C peanut butter 1/2 C flaked coconut 1 tsp. vanilla or coconut rum In a heavy saucepan, combine butter, sugar, cocoa and milk or coconut milk. Heat until boiling, then boil for 1 minute ( a total of about 6 minutes or until the mixture reaches about 238 deg. on a candy thermometer.) Remove pan from heat and stir in remaining ingredients. Drop by teaspoonfuls onto wax or parchment paper and let stand in a cool, dry place until set.

Crock-pot Sweet and Sour Chicken

4 tablespoons butter, melted 3/4 c. ketchup 1/2 c. white vinegar 3/4 c. brown sugar 3 tablespoons Worcestershire sauce 2 cloves garlic, minced salt and pepper, to taste dash red pepper flakes or ground cayenne pepper 1 1/2 c. chicken broth 6 boneless chicken breast halves, skin removed 1 can (8 ounces) pineapple chunks, drained Preparation: Wash chicken; pat dry. Place chicken in slow cooker. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper, chicken broth, (I also added a shake or two of ground ginger); pour over chicken. Cover and cook on LOW for 5 to 7 hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serves 6.