Easter Eggs: Grandpa Egg

Source: familyfun.go.com

With his paper tube body and glued-on features, this egghead family member will crack your kids up.

Want to make the entire egghead family? Find instructions for the rest of the clan at our Easter egg decorating party.

Materials

• Brown and white hard-boiled eggs
• toilet paper tubes
• construction paper
• glue sticks
• scissors

• yarn
• ribbon
• googly eyes
• pom poms
• markers

 

Total Time Needed: 1 Hour

Instructions

1. Craft Cardboard Body: Collect toilet paper tubes, construction paper, glue sticks, and kids’ scissors and arrange them on one end of the table. Invite your kids to make the bodies. First, help them cut the tubes to a desired height, then wrap a construction paper rectangle around the tube and glue in place. Next, cut and glue on paper arms, ears, and accessories.
2. Glue on Face: Have kids pick and choose facial features from various craft supplies, such as colored paper cutouts, cotton balls, yarn, ribbon, pom-poms, googly eyes, and stickers (for easy access and simple sorting, we packed all the supplies in a large muffin tin). They can then use glue or double-sided tape to attach the features to the eggs. Dress Grandpa in a paper sport coat with marker lapels, buttons, and pocket. Give him wild hair and a mustache by gluing on cotton balls.
3. Finishing Touches: To complete the egghead, place the egg on top of the tube body. Add any finishing touches with permanent marker, such as eyes, noses, rosy cheeks, and freckles.

Gumdrop Fudge

“Making candy is one of my favorite things to do during the holidays,” pens Jennifer Short from her home in Omaha, Nebraska. “This sweet white fudge is as easy to put together as it is beautiful to serve.”

81 Servings

Prep: 20 min. + chilling

Ingredients

• 1-1/2 pounds white candy coating, coarsely chopped
• 1 can (14 ounces) sweetened condensed milk
• 1/8 teaspoon salt
• 1-1/2 teaspoons Spice Islands® pure vanilla extract
• 1-1/2 cups chopped gumdrops

Directions

• Line a 9-in. square pan with foil; set aside.
• In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla and gumdrops.
• Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.

Nutrition Facts: 1 serving (1 piece) equals 74 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 11 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.