Mychaela then joined me in the kitchen to make some adorably edible & deliciously easy Cheesy Chicks.

This recipe is a great appetizer for Easter or a festive fun alternative treat to share in the classroom. You can watch Mychaela and I making Cheesy Chicks by below & then grab the recipe for a tasty bite of your own.

Cheesy Chicks by Jodie Fitz

8 oz. Price Chopper cream cheese, room temperature

1 teaspoon dry ranch dressing*

8 oz. Price Chopper Colby Jack cheese, finely shredded

1 cup yellow bell peppers, finely diced

Black Frosting Gel

Baby carrots

Wheat Thins

Using a wooden spoon, stir the cream cheese, ranch dressing, 4 oz. of the Colby Jack shredded cheese and the finely chopped yellow bell pepper together. Roll the cream cheese mixture into small one-inch sized cheese balls. Roll the cheese balls in the remaining shredded cheese to cover them completely.

Slice the baby carrots into small rounds (discard the ends with a crunch or two). Cut the small rounds in half. Place the two halves on a wheat thin cracker to create feet. Add the cheese ball on top of the carrot feet ad the cheesy chick body.

Cut a carrot beak and insert it into the center of the cheese ball. Add eyes by using small cut pieces of olives or the black frosting gel.

*Dry Ranch Dressing: This can be found in the same aisle as pre-mixed salad dressings at your local grocery store.