Yummmy and cute idea's... now which one to do with the kids!? Fun "Betty Crocker" ideas.http://www.bettycrocker.com
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/4 teaspoon green gel or paste food color
24 large marshmallows
24 small (1-inch) chewy chocolate candies
12 small green gumdrops
In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
2. Bake 10 to 12 minutes or until until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food colori into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
4. Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.
Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted
Filling
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur*
Topping and Garnish, if desired
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
1. Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
2. In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
4. Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
6. To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
So simple.. cupcake with "lucky charm" cereal on top.
"Listen earnestly to anything [your children] want to tell you, no matter what. If you don't listen eagerly to the little stuff when they are little, they won't tell you the big stuff when they are big, because to them all of it has always been big stuff." 
