“I can’t wait for Easter!” My sleepy, 5-year old cousin, Evelyn told me. “Why is that?” I asked her. “Because we get to dye Easter eggs!” She exclaimed with a newfound burst of energy.

Holidays, family and tradition seem almost synonymous. It’s hard to imagine one without the other. Holiday traditions like dying Easter eggs or creating your own Easter treats in your kitchen starts with the family, in the home and creates lasting memories for kids to cherish in the years to come. We encourage you to take some time this Easter season to create some lasting memories with your family.

Here’s a fun recipe for DIY Easter Baskets, shared by Suzanne Miller, one of our staff members.


Shredded Wheat Easter Baskets

Once the Easter baskets have been baked and cooled, fill them with whatever you would like: jelly beans, grapes, chocolates, Hershey’s kisses, etc. and accent them with spring flowers like pansies as shown in the photo above. Enjoy!


  • 4 Squares shredded wheat
  • 1/2 cup coconut
  • 2 tablespoons brown sugar
  • 1/4 cup butter


  1. In a medium bowl, crush up the shredded wheat. Add in coconut and brown sugar.
  2. Melt butter in a saucepan on medium heat or in the microwave.
  3. Add butter to shredded wheat mixture.
  4. Fit them into foil-lined muffin tins to give them a nest-like texture.
  5. Bake for 5-8 minutes at 350 degrees.

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