Recipe: No-Bake Chocolate Birds Nests
This recipe from Food.com looks so yummy and the cookies are very easy to make. They call them “Easter Nests”, but I think they could be made year round, not just at Easter time, and the cookies would be fun to have at parties and potlucks.
Ingredients:
- 1 14 oz can sweetened condensed milk (not evaporated milk)
- 2 cups semi-sweet chocolate chips
- 10 oz thin chow mein noodles
- Jelly beans, egg-shaped candies (or other candy of your choice)
Directions:
- Line 2 baking sheets with foil. Lightly coat the foil with nonstick spray.
- Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
- Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
- Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
- Drop generous 1/4 to 1/2 cup fulls on prepared baking sheets.
- Lightly spray fingertips with the nonstick spray.
- Form mounds into nests making a depression in the center & fill with candies.
- Let nests cool to set.
- Store loosely covered at room temperature and will keep for up to 3 days.
Easter Bunny Race Cars
Saw this floating around Facebook yesterday and knew I had to share it with you all. What a fun way to make an edible spring decoration with the kids!
Ingredients:
- Large Marshmallows, cut horizontally
- Marshmallow Bunny Peeps
- Mini pretzels
- Cream-Filled Cakes (e.g. Cloud Cakes or Twinkies)
- Decorator Icing
- Frosting
- Sprinkles
Directions:
- Cut a small rectangle out of the top of the cream-filled cake about a third of the way back from the “front” of the car.
- Use the white decorator icing to adhere the bunny Peep, mini pretzel “steering wheel” and large marshmallows in place.
- Use frosting and sprinkles to decorate your car. Allow to set, then enjoy!
Recipe: Lemon Flowers
Having a Sunday Brunch with your friends? You have to try these! These look so beautiful!
You will need the following ingredients:
- 1 package of frozen dough
- lemon mousse = 1/2 can of condensed milk, whipped in a blender with juice of 2 Lemons
- 2 tablespoons powdered sugar (icing)
You will need the following equipment:
- shape for mini cupcake (with 24 cupcake spaces)
- Flower Cookie Cutter
Follow the instructions:
1. Unroll the frozen dough and leave it for half an hour at room temperature. Start by cutting flowers with the cookie cutter shaped as a flower.
2. Place each flower inside the hollow cupcakes form. Fold one petal (petals alternating out) into another and fit the dough into the cavity of the cupcake form.
3. Carefully push the three outer petals against the sides of the tray, and then push the other three inner petals also against the walls of the form.
4. Make holes with a fork in each of the funds of the tart dough still raw, twice the times. Bake at 180 degrees for about 5-7 minutes or until golden.After cooling remove to a plate.
5. Fill each flower with lemon mousse.
6. Sprinkle the sugar over the flowers and Voila!
Want a variety of flavors? Use Nutella, Jam or Custard … you have endless possibilities.
Thank you! Receitassupreme
Recipe: Cadbury Creme Eggs “Brookies”
I love Easter candy. I love it more than any other “holiday”-themed candy. I believe it’s because of Cadbury Creme Eggs. I saw this beautiful recipe with the words CADBURY CREME EGGS floating through my Pinterest page, and I knew I had to share it. I know there are others like me out there with a deep love for these creme-filled wonders. HUGE THANK YOU to House of Yumm for this recipe. She has tons more recipes, so go check them out!!!!
Ingredients:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup mini chocolate chips
- 1 brownie mix-ingredients needed per brownie mix
- 1 package of miniature Cadbury Creme Eggs foil wrapped eggs with the creme inside (NOT the bag of mini chocolate eggs!)
Directions:
- Preheat oven to 375 degrees.
- Prepare brownie mix according to the directions on the package and pour into greased 9″ square baking pan.
- Chop up Cadbury eggs into random sizes and shapes then set them aside.
- Combine the flour, salt, baking soda in a separate small bowl.
- In a large bowl, beat softened butter and sugars until creamy. Add in the egg to the mixture and beat until it is mixed in fully.
- Slowly add in flour mixture from the small bowl and stir until combined. Add in the mini chocolate chips and chopped up Cadbury eggs then stir together evenly.
- Add the newly combined cookie dough as evenly as you can into the baking dish on top of the brownies. BE CAREFUL! You won’t be able to really spread it to even it out since the dough is thicker than the brownie mix.
- Bake for 20 minutes. Allow to cool, cut, and enjoy!
Recipe: Deconstructed Mexican Black Beans & Rice Burritos
My fave go-to foodie blogs for 100s of simple recipe ideas that are inexpensive, modifiable, and so yummy that even my youngsters (usually) love is Cooking During Stolen Moments. Kate has something for everyone over there and has so many recipes she has them organized into ingredients on her Recipe Index. One of my favorite CDSM recipes is the one she calls Mexican Black Bean Rice Bowls, but it reminds me exactly of a Qdoba deconstructed burrito (or a burrito without a tortilla). I’m positive you’ll love it as much as me!
Ingredients:
- 2 T . extra virgin olive oil
- 5 cloves garlic, minced
- 1/2 green pepper, diced
- 2 T. cumin
- 2 t. salt
- 1 t. coriander (optional)
- 2 c. frozen corn
- 3 c. fully cooked black beans (save 1/3 c. cooking liquid or liquid from the cans in a separate bowl or in the can)
- 1 jar salsa
- 1 c. beef stock, vegetable stock, or water
- 5 c. fully cooked rice (brown or white)
- Optional: shredded cheese, sour cream, lettuce, taco shells, tortillas or tortilla chips, sliced green onions
Directions:
- Heat olive oil in a large skillet over medium heat. Add garlic, green pepper, cumin, salt (and optional coriander). Cook for 5 minutes, stirring often, until pepper starts to get tender.
- Stir in corn and cook 3-5 minutes longer.
- Stir beans, salsa and stocks or water into skillet. Bring to a slow boil and cook for 10 – 15 minutes.
- Now you have a decision to make: You can turn the heat down to low, cover and simmer until dinner, or place in the refrigerator to reheat at dinnertime, or just serve as is.
- Put rice in bowls, cover with bean mixture and add any optional garnishes for extra taste and fun. Enjoy!