Ingredients:

12 baked cupcakes
24 plain doughnut holes
Green food coloring 
Green frosting 
Shredded coconut 
Yellow frosting 
12 orange gumdrops 
Black decorator gel
Toothpicks

Instructions:

Cut an area out of the top center of each cupcake about the size of a quarter.  Lightly frost each cupcake with the green frosting.  Place the coconut in a large freezer bag.  Add a few drops of green food coloring. Close bag and shake to color coconut.  Place colored coconut into a large bowl. Dip the cupcakes into the coconut to cover.  Add a very small amount of yellow icing to the center of each cupcake.  Cut off one side of each doughnut hole giving it a flat surface just to one side.  Poke a toothpick into the doughnut hole.  Frost the doughnut hole with the yellow frosting.  Place the doughnut hole into the top of the cupcake, flat side up.  Taking a second doughnut hole do the same thing. Place this one on top of the first one flat side down.  Using a rolling pin flatten each gumdrop.  Cut the gumdrop in half.  Place one piece of the gumdrop into the front of the top doughnut hole.  Place the other piece of gumdrop right under it to make a beak.  Use the black gel to make the eyes.  
 

Ingredients:

1 1/4-oz. package dry yeast
1/2 cup lukewarm water
1 teaspoon plus 1/4 cup sugar
3 tablespoons butter
1 1/2 cups milk
2 teaspoons salt
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds
Raisins

Instructions:

Dissolve the yeast in the lukewarm water.  When yeast is completely dissolved add 1 teaspoon of sugar and stir.  Allow to sit for 5 minutes or until bubbles begin to appear.  Melt butter in a small saucepan over medium heat.  Once the butter has melted pour in the milk and heat until just starting to get warm.  Pour milk into the yeast.  Add 1/4 cup of sugar and salt.  Add both flours one at a time to the yeast.  Stir until dough starts to become stiff.  Place dough on a flour surface and knead until dough becomes smooth about 10 minutes.  Butter a large bowl and place dough into bowl.  Cover and let rise about 1 hour.  Dough should double in size. After the dough has doubled use your fists to punch it down.  To make the lion take a large piece of the dough and shape it into a body.  Take smaller pieces of dough to make the lion head, legs and tail.  Place the lion body on a cookie sheet sprayed with a cooking spray.  Take a small amount of the dough and place it in a garlic press.  Squeeze out the pieces of dough to use for the lions mane and end of his tail.  Add raisins for the eyes.  For the lamb take a large amount of dough and shape it into an oval for the body.  Using smaller amounts of dough make a head, legs and a tail.  Place on another prepared cookie sheet.  Cover the legs and face with the poppy seeds.  Take more dough through a garlic press and place it on the lamb for its wool.  Use raisins again for the eyes.  Cover both cookie sheets with plastic wrap and allow them to rise to double their original size. Place the egg in a small mixing bowl. Add the water and beat together.  Once the dough has risen use a pastry brush to lightly brush each animal with the egg water mixture.  Be careful not to smash your animals while doing this.   Preheat oven to 350 degrees.  Bake for 30 minutes or until slightly brown and hollow when tapped on the bottom. 
 

Ingredients:

1/4 cup mashed potatoes
1/2 teaspoon salt
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
1 cup shredded coconut
1 tablespoon butter
2 drops green food coloring
Cinnamon

Instructions:

Place mashed potatoes in a large mixing bowl.  Add green food coloring and mix well.  Stir in salt, sugar, vanilla, coconut and butter.  Remove from bowl and knead for about 5 minutes.  Add a little more sugar if necessary to keep the dough stiff while kneading.  Tear off small amounts of dough and roll into log shapes.  The amount of dough you use will determine the size of each piece of candy.  Roll in the cinnamon.  Place candy on wax paper.  Allow candy to set for at least one hour before storing. 
 

Ingredients:

2 pounds lamb cut into chunks
2 pounds white potatoes cut into 1/2 inch chunks
2 onions, chopped
3 to 4 cups water
Parsley
Salt and pepper to taste

Instructions:

Layer half of the potatoes in the bottom of a Dutch oven.  Next add half of the onions.  Place all the lamb on top of the potatoes and onions.  Place the other half of the onions on top of the lamb and finish with the other half of the potatoes.  Sprinkle with salt and pepper to taste.  Add a small amount of parsley to the top. Add enough water about 3 to 4 cups to come 2/3 of the way up the pan.  Place pan over high heat and bring to a rapid boil.  Once boiling place heat on low temperature and cover pan.  Cook approximately 2 hours or until potatoes are fork tender.  Stew should become slightly thick.  Water can be added during cooking if stew become to thick for your liking. 
 

Ingredients:

1 white sheet cake, baked
2 1/2 to 3 cups white icing 
2 white cupcakes, baked
5 white mini cupcakes, baked 
1/4 cup green icing 
Green gel icing
Spearmint leaves 
Colored sugars
LifeSavers Gummies
Sour rings
Colored mini chocolate chips
Any other types of decorations as you like

Instructions:

Frost the sheet cake with the white icing. Take a resealable plastic bag and fill with green frosting.  Cut out one corner of the bag and pipe the icing across the bottom of the cake for the grass.  Split the large cupcakes in half horizontally and place each cupcake piece smooth side up onto the top of the cake.  Frost cupcakes completely with the white icing.  Place the mini cupcakes on the cake and frost with the white icing also.  Use the green decorators gel to make stems for your flowers.  Add spearmint leaves along the stems for leaves.  Decorate the cupcakes with the decorations suggested or any other type of decorations you would like to make your flowers.