Easter fun facts!

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By Denise Murray

Health and recipe blogger

 

Did you know that 90 million chocolate Easter bunnies are made for Easter each year  and that the world's largest jelly bean weighs over 6000 pounds?

 

  • When taking a bite into a chocolate bunny, 76% of Americans prefer to bite off the ears first. 5% eat the feet first and 4% eat the tail first.
  • During the Easter season, Americans buy more than 700 million Peeps , making Peeps the most popular non-chocolate Easter candy.
  • Adults prefer milk chocolate (65%) over dark chocolate (27%).
  • 86% would prefer having chocolate bunnies instead of a live rabbit.
  • Each day throughout the year, 5 million marshmallow chicks and bunnies are produced in preparation for Easter.
  • 16 billion jelly beans are made specifically for Easter which is enough to fill a plastic egg the size of a 9-story building
  • Kids prefer red jelly beans and 75% are willing to do extra chores for more Easter candy.
  • 57% of kids get up super early on Easter to see what the Easter bunny has brought them.
  • 80% of parents carry on the tradition of the Easter bunny by preparing a surprise Easter basket filled with goodies for their children and 90% of adults hope for their own Easter treat.
  • The first chocolate eggs were made in Germany in the 19th century and remain one of the most popular Easter candies today.
  • Solid chocolate bunnies are favored, followed closely by hollow chocolate bunnies, marshmallow filled bunnies, and other Easter bunny candy.
  • In the old days pretzels were associated with Easter because the twists of the pretzel were thought to resemble arms crossing in prayer.
  • The exchange of eggs for Easter dates back to a springtime custom older than Easter itself in which eggs were given as a symbol of rebirth in many cultures.
  • The Easter egg roll on the White House lawn has been a tradition since 1878.
  • After Halloween, Easter is the biggest candy consuming holiday.

 

        

 

 

 

Here a few simple side bread ideas for your Easter brunch.

 

Garlic Knot Pull-Apart Rolls

 

Ingredients:

2 T butter

1 can Pillsbury biscuits (the ones in the blue cans in a 4 pack)

2 cloves garlic

Italian Seasoning

Fresh cracked pepper and salt

Parmesan cheese (optional)

 

Directions:

 

Melt butter in bottom of and ovenproof sauté pan .Press 2 cloves of garlic and sauté in the butter. Next, Quarter the biscuits add to sauté pan .Add Fresh cracked pepper, salt and Italian seasoning. Toss to coat. Put in oven at 350 for 15 min

 

To serve:

 

Slide it out onto any Tray!  Grate some fresh Parmesan cheese on top if desired and pass it around the room for guests.

 

 

Caramel Apple Sticky Buns

 

Ingredients:

1 stick butter

2 tsp. cinnamon

½ C. sugar

1/2 jar (6 oz.) caramel topping

1 can Pillsbury Grand biscuits, cut into quarters

1 Apple, Peeled, Cored, and chopped into small cubes.

 

Directions:

 

Melt butter in bottom of and ovenproof sauté pan .Add in caramel topping and apple pieces. Next, Quarter the biscuits add to sauté pan .Add cinnamon, sugar. Toss to coat. Put in oven at 350 for 15 min

 

To serve:

 

Slide it out onto any Tray and pass it around the room for guests

 

 

Pecan Sticky Buns

 

Ingredients:

1 stick butter

1/2 jar (6 oz.) caramel topping

1 cup pecans, chopped

1 can Pillsbury Grand biscuits, cut into quarters

 

Directions:

 

Melt butter in bottom of and ovenproof sauté pan .Add in caramel topping and pecan pieces. Next, Quarter the biscuits add to sauté pan. Toss to coat. Put in oven at 350 for 15 min

 

To serve:

 

Slide it out onto any Tray and pass it around the room for guests

 

 

Mini Pineapple Upside-Down Cake

 

Ingredients:

1 yellow Jiffy Cake Mix OR 1/2 Package (2 cups) of yellow cake mix

3 Tbsp. butter

1/4 cup brown sugar

1 small can crushed pineapple

1 egg

1/4 toasted pecans

 

Preheat oven to 350°.

 

1.       Open pineapple and Drain in Small Colander/Bowl. Save the juice!

2.       Chop pecans.

3.       Melt butter in 8" oven proof Sauté Pan. Add brown sugar and mix until combined. Mix in chopped      pecans. Distribute drained pineapple over the top. Set aside.

4.       Combine egg and pineapple juice in a 1-cup Measuring Cup. Add water up to the 3/4 cup line.

5.       In Small Bowl, combine cake mix and liquids. Whisk until well combined (about 150 strokes).

6.       Pour cake batter over pineapple with a Scraper.

7.       Bake 25-30 minutes. Remove from oven with Oven Mitt.

8.       Cool for 10-15 minutes.

9.       Flip on to serving tray, and enjoy.

 

Best of Cooking!   Denise

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