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!
Kool-Eggs: Using Kool-Aid to Dye Easter Eggs
Skip the expensive and hard to use egg dying kits this year. The dye kits usually use vinegar or tablets and you have to wait to dissolve. Use just plain ol’ Kool-Aid! You can usually find Kool-Aid packets on a sale for 5 for $1 (usually less!), they smell sweet instead of chemically. All you need are hard boiled eggs, a spoon, tongs, or another way to get the eggs out of the dye, lots of paper towels, and a cup or bowl for each color. To make the dye: 2/3 cup of water for each packet of Kool-Aid and mix together.
For some aid with colors, use the tutorial from Hey Jen Renee’s blog and her trial and error with the colors. Some will come out more colorful than others and some need to be mixed with other colors to get a color at all. See pic below and have fun!
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!
Recipe: Pistachio Bread
This recipe from Skinny Mom showed up in my email this morning and it made me want to make it right away, so I knew it’d be perfect to share today! It’s simple, sweet, and delicious.
Ingredients:
- 1 yellow cake mix (dry mix part only)
- 4 egg whites
- 3 oz package instant sugar-free, fat-free pistachio pudding mix
- ½ cup reduced-fat sour cream
- ¼ cup unsweetened applesauce
- ¼ cup water
- 1 tsp almond extract
- ¾ cup chopped pistachios
- 3 drops of green food coloring
Directions:
- Preheat oven to 350 degrees.
- Spray a 8.5 x 4 1/4 x 2 3/4 inch loaf pan with nonstick cooking spray.
- Mix all ingredients using a stand mixer or hand held mixer until well blended.
- Pour batter into prepared pan.
- Bake for 40-45 minutes.
- Allow bread to cool for 10 minute, then remove from pan, cut, and serve with topping of your choice.
Recipe: Fudge Mint Popcorn
Make a delicious and fun snack to share with the family. Don’t pay $5 for one small tin! Make a large amount for so much cheaper.
Ingredients:
- 8 cups popped popcorn
- 1 cups miniature marshmallows
- 3/4 cup chocolate candies, divided
- 1 1/2 cups fudge mint cookies, chopped & divided
- 1 1/2 cups white chocolate chips
- 1 teaspoon shortening
- 1/4 cup green candy melts (Wilton)
- 3 Tablespoons sprinkles
- wax paper
- cookie tray
- 3 bowls
- baking spatula
- plastic sandwich bag
Directions:
- In a large bowl, combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup fudge mint cookies pieces. Crush the extra 1/2 cup cookies into crumbs, then set aside with the extra chocolate candies.
- In a microwave safe bowl, combine the white chips and shortening. Microwave, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated. Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
- In a microwave safe bowl, heat the green candy melts like the directions in #2. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the cooling popcorn, then top with sprinkles. Allow to fully set before eating.
Thanks to Inside BruCrew Life for the recipe and picture!
Copycat McDonald’s Shamrock Shakes
It’s that time of year, one of the best times of the year ever! McDonald’s Shamrock Shakes are back! It’s nearly a holiday in itself, but making them at home is SO easy. Here’s how to make Shamrock Shakes:
Ingredients to Make 2 Servings:
- 2 cups vanilla ice cream or 2 cups soy ice cream
- 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
- 1/4 teaspoon mint extract
- 8 drops green food coloring
- whipped cream can
Directions:
- Combine all ingredients in a blender and blend on high speed until smooth.
- Stop blender to stir with a spoon if necessary to help blend ice cream.
- Pour into 12-ounce cups, cover in whipped cream, and serve each with a straw.
DIY Four-Leaf Clover Door Hanging
It doesn’t seem like it’s possible, but St. Patrick’s Day is only about a week away! Get your home a little bit more into the Irish spirit with this really cute and easy door (or wall if you’d rather) hanging from over at Good Housekeeping.
At your local craft store, buy either 3 or 4 wooden shamrock shapes (Note: If you can’t find a wooden “LUCK” cutout, just buy a 4th shamrock and follow the directions for how to make them). With a variety of different patterned green scrapbook paper, use spray adhesive to attach the front of the shamrock to the back of the scrapbook paper and allow to dry. Cut the shamrock out of the paper using a utility knife or scissors, then using a foam brush, apply Mod Podge over the front of the shamrocks to seal in the paper, then allow to dry. Using green scrapbook letters, spell out Luck (if needed), of, the, Irish. Last, attach the finished shamrocks onto the long piece of green ribbon using several glue dots to hold them on.
Except for waiting for the glue and Mod Podge to dry, this should only take a few minutes and can last for years!
Recipe: Rainbow Sugar Cookie Bark
St. Patrick’s Day is coming up, and we think of all things green and gold and rain and rainbows and… Well, here’s a super pretty and delicious recipe that will help you celebrate! I don’t know who I’m kidding. This will be made in my house all year round because my 5.5 year old daughter’s favorite color is “Rainbows”! :)
Ingredients:
- 1 roll refrigerated sugar cookie dough
- 16 oz of vanilla flavored candy coating
- 2 cups rainbow-colored candies (like Skittles)
Find the instructions on how to make the Rainbow Sugar Cookie Bark at Mom On Time Out.
Recipe: Lucky Rainbow Chex Mix
I saw this picture floating around my Pinterest page and I said literally aloud in front of my kids, “Oh no!” What I mean by that is, “Oh, no. That looks so amazing and if I make it, then it won’t make it beyond a day in this house.” So, instead, here’s the recipe from Tablespoon for YOU ALL. Lucky you, and just in time for St. Patrick’s Day!
Ingredients:
- 1 box (11.5 oz) Lucky Charms® cereal
- 6 cups Rice Chex® or Corn Chex® cereal
- 2 bags (12 oz each) white vanilla baking chips (4 cups)
- 1/4 cup multicolored candy sprinkles
Directions:
- Pour box of Lucky Charms and pick out all the marshmallows (about 2 cups). DO NOT EAT THEM. Okay, you can eat a couple. But set aside the rest to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.
- Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat.
- Spread mixture in single layer on cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container and should last about a month (yeah right!).
Recipe: Light Louisiana Shrimp & Sausage Gumbo
It’s Mardi Gras in Louisiana! Gumbo is a Louisiana staple, and it comes in many varieties, shrimp, sausage, ground beef, and more. It’s high in calories and delicious. Save yourselves the calories for a Hurricane (a delicious adult beverage!) or a piece of King Cake by making this lightened up version of Shrimp Gumbo. You’ll love it so much, you’ll make it all year. This recipe from Self serves 4.
Ingredients:
- 1 boneless, skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon Cajun seasoning
- 1 tablespoon canola oil
- 2 chicken sausages, cut into 1/2-inch-thick slices
- 3 cups chopped celery
- 1 cup chopped onion
- 1 cup cored, seeded and chopped green bell pepper
- 4 cloves garlic, chopped
- 1/4 cup packed chopped fresh thyme
- 2 tablespoons whole-wheat flour
- 15 oz diced tomatoes with juice
- 1 cup low-sodium chicken broth
- 1/2 lb medium shrimp, shelled and deveined (about 20 shrimp)
- 16 oz frozen sliced okra
- 1/4 cup chopped fresh Italian parsley
Directions:
- Sprinkle chicken with Cajun seasoning. Heat oil in large pot over high heat. Brown chicken and sausage, turning once, 2 to 3 minutes.
- Add celery, onion, bell pepper, garlic and thyme. Cook until vegetables start to soften, 2 to 3 minutes. Add 1 tbsp water if vegetables stick.
- Reduce heat to medium. Sprinkle flour over meat-vegetable mixture. Cook, stirring, 1 minute.
- Add tomatoes, juice and broth. Simmer, covered, until chicken is cooked through, about 10 minutes.
- Add shrimp and okra; simmer, covered, until shrimp is cooked through and okra is tender, 2 to 3 minutes. Garnish with parsley.