You don't have to know some kids to enjoy some whimsy. I would think if you're cooking a big holiday dinner you wouldn't have time to mess with these, but some dull night at home by yourself, what the heck, who's gonna know?

I guess the Egg Board has run out of ideas for how to use those hard-boiled Easter eggs. I'm posting this as a public service, one of those I-can't-believe-it concoctions.

HARD-COOKED EGG DIPPERS
4 hard-cooked eggs, peeled
4 thin pretzel sticks or crisp breadsticks (or what about a fork?)
¼ cup refrigerated ranch or dill dip

Toppers: bacon bits, finely chopped carrots, finely chopped cucumber, etc.

Cut a small "X" in the larger end of each egg; insert a pretzel or breadstick, being careful not to split the egg. Serve the egg pops with your choice of dip and favorite toppers.
Makes 4 servings.

This reminds me of that salad from the 1960s that is supposed to look like a candle.

Banana Candle Salad
2 bananas
1 sm. can pineapple rings
4 maraschino cherries
4 spoons whipped topping
4 lettuce leaves
On 4 dessert plates, place the lettuce. Place one pineapple ring on each. Cut bananas in half crosswise and place the flat end of the banana in rings. Use whipped topping to look like wax and place a cherry on top.




Here's another cute preparation.



Vegetable Garden "Dirt" Cups

2-4 cups pumpernickel pretzel or dark corn chip crumbs
2 cups Hidden Valley Original Ranch Light Dressing
Variety of vegetables for dipping: mini carrots with tops, pea pods, mini sunburst squash, celery sticks, green beans or whatever your child likes to dip

Crush the pumpernickel pretzels or dark corn chips until mixture resembles dirt. Pour a layer of dirt crumbs into the bottom of a clear container (or for single servings pour into paper cups).
Pour dressing over crumbs then add a thicker layer of dirt crumbs on top.
Place vegetables into dirt cup or serve them on the side to dip.
Serves 8 - 10