Easter Nests

My mom always made these with us when we were kids, and my kids loved making them too!

They are marshmallow, peanut butter and chocolate Easter Nests with candy eggs!

Ingredients:

1 jar (7oz.) marshmallow creme (about 2 cups)

1/4 cup creamy peanut butter

2 tbsp melted butter

1 can (5 oz.) chow mein noodles (about 3 cups)

1 cup chopped, Easter plain M & M's

36 - 48 Easter peanut M & M's

Directions:

Combine marshmallow creme, peanut butter, and butter.  Mix well.  

Add noodles and chopped M & M's a little at a time.  Mix well.

Prepare a baking sheet with wax or parchment paper and sprinkle powder sugar over paper.

Drop 1/3 cupfuls onto the cookie sheet.

Use your fingers to form nests.

Place 3-4 peanut M & M's into each nest.  I like to mix colors because it looks cuter :)

Place into the refrigerator to set up for at least 15 minutes.

Enjoy! 

I would love to hear what your favorite Easter treats are and if you make these, how they turn out :)

Happy cooking!

Product I love

I wanted to share with everyone one of my favorite kitchen tools.  This great little bunny helper would be a wonderful addition to any cook's Easter basket. The Prepology Bunny Design Safety Lid Lifter is not your everyday can opener.  The lids come off clean without sharp edges and it is very easy to use.  Would be great for someone with arthritis.  My kids love helping out in the kitchen and now that we have a cute little tool to do the job they argue over who gets to open the cans.  So Hop, Hop, Hippity Hop on over to QVC

 and check out all the wonderful colors they offer. 

Egg and Sausage Braid

We love breakfast for dinner and we love crescent rolls!  This recipe deliciously combines both!

Ingredients:

1 lb. sausage (I like to buy unseasoned, so I can season it myself.)

1 onion

cheese (I used american cheese)

Cholula (the best hot sauce EVER!)

1 package Crescent Rolls (I use reduced fat)

Directions:

Start cooking sausage in a large skillet.

Dice onion and add to sausage.

Add seasoning if you bought unseasoned sausage.  I use a mixture of black pepper, garlic powder, and onion powder to taste.)

Cook until the onion is tender and the sausage is cook through. Remove from heat.

Lay* crescent rolls out on a baking sheet (I use a stoneware baking sheet)

*I have found that it works best to unroll the crescent roll in a long sheet and then press all of the seams together to create a large area.  After the filling is placed down the center, use a knife to slice "tabs" to pull up and "tie" on top of the braid.  This method has given me the most room for filling :)

After your crescent roll is laid out, place a layer of cheese on top of it.

Next, spoon your filling along the center on top of the cheese.

Top with more Cholula and cheese.

Fold your crescent roll "tabs" up and press together.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Enjoy!  As always, please leave your comments :)

Cream Cheese Frosted Lemon Cake with Lemon Glaze

I love lemons!  Really I do, I do, I do!!!  If they had a 12 step program for lemonade addicts I would be a member.  So now that it is spring I thought I would whip up some cupcakes with one of my favorite foods.  These are sinfully good!  I jokingly call these the diabetic coma cupcakes-they are so good you might not be able to eat just one.  Enjoy!!!

If you do not have time to make a lemon cake from scratch, any lemon boxed cake will do.  Just bake cake according to directions on the box and let cool.  This is what I did for these cupcakes.  However normally I make this into a cake using the recipe below.  Either way the result is yummy!

Lemon Chiffon Cake-Betty Crocker

2 cups flour (all-purpose)
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup veg oil
2 tsp vanilla
1 TBSP grated lemon peel
7 large egg yokes
1 cup large egg whites
1/2 tsp cream of tartar

1. Move rack to lowest position. Heat oven to 325 degrees.
2. Mix flour, sugar, baking powder and salt in large bowl.  Beat in water, oil, vanilla, lemon peel and egg yokes with electric mixer on low speed until smooth.
3.  With clean beaters, beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form.  Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended.  Pour into ungreased angel food cake pane, 10 X 4 inches.
4.  Bake about 1 hour 15 minutes or until top springs back when touched lightly.  Immediately turn pan upside down onto heatproof funnel or bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen side of cake with knife or long metal spatula; remove from pan.


Cream Cheese Frosting

8 ounces cream cheese
1/4 cup butter softened
2-3 tsp milk
1 tsp vanilla
4 cups powdered sugar

Mix with electric mixer on medium speed until smooth.  Cool leftovers in refrigerator.


Lemon Glaze

1/3 cup butter
2 cups powdered sugar
4 Tablespoons lemon juice
1/2 tsp grated lemon peel

Whisk together in medium bowl.


Once your cupcakes are cooled frost with cream cheese frosting.  Once frosted turn cupcake upside down and dip into glaze.  Let stand on counter for 10 minutes to set before storing in refrigerator.  If in angle food cake form, frost entire cake.  Pour glaze over the top of cake allowing the glaze to drip over onto the sides.  Let stand on counter for 10 minutes to set.  Store in refrigerator. 

Slow Cooker Enchilada Soup

I just LOVE slow cooker meals and this one is super yummy!

Thank you to the Dainty-Chef for this recipe!

Ingredients:

3 tbsp butter

3 tbsp flour

1/2 cup chicken broth

2 cups milk

1 can (15 oz.) black beans, rinsed and drained

2 cans (10 oz. each) Rotel diced tomatoes and habaneros (or another flavor if you prefer less spice)

2 cups corn (fresh or frozen)

1 diced yellow or white onion

1 diced red pepper

1 can (10 oz.) Enchilada sauce

6 boneless chicken thighs (I used frozen)

Toppings:

Cheese (any type - I used Cheddar and Monterrey Jack)

Olives

Green Onions

Avocado

Cilantro

Sour Cream

Crushed Tortilla Chips

Directions:

Whenever I cook in my slow cooker, which is every week, I ALWAYS use Reynolds Slow Cooker liners.  They are worth every penny and don't cost that many!

First put your slow cooker liner into your slow cooker :)

Next, combine beans, Rotel, corn, onion, and bell pepper together in your slow cooker.

Place your chicken on top.

In a saucepan, melt butter.

Whisk in flour, stirring constantly until smooth and bubbly.  Remove from heat.

Add chicken broth and 1/2 cup milk - whisking constantly to keep smooth.

Return to the heat.  Bring sauce to a gentle boil.  Stir constantly until it thickens. Remove from heat.

Stir in enchilada sauce.

Gradually stir in remaining milk.  Stir until smooth.

Pour over ingredients in the slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Before serving, remove chicken and cut or shred.  I put my chicken into a bowl and used 2 forks to shred it.

Return shredded chicken to the soup and mix well.

Serve with any of the desired toppings listed above and let me know if you come up with other great toppings!

Habanero Apricot Jam-Salsa!

Seriously Yummy!  

This is one of the best things I have EVER made and eaten!!!  

This is a must try recipe!

Habanero Gold Jelly

Ingredients:

1 cup diced, dried apricots

2 1/4 cups white vinegar

3/4 cups finely diced red onion

3/4 cups finely diced red pepper

3/4 cups finely diced habanero (including seeds)

9 cups sugar (I use evaporated cane sugar)

3 pouches liquid pectin

Directions:

Dice apricots and measure into a large, deep stainless steel pot with white vinegar.  Let stand for 4 hours.

Meanwhile, dice onion, seeded red pepper, and habanero with seeds.

After 4 hours, add onion and peppers to the apricots.  Stir in sugar.

Heat on high until it boils.  Stir constantly!  Boil hard for 1 minute.  Remove from heat.

Immediately stir in pectin.  Mix well.

Pour jelly into mason jars dividing solids equally among jars.

Close lids.  Process 10 minutes.

Cool upright until lids pop - about 30 minutes.

When lids have popped but jelly is still hot, carefully and slowly invert, twist and rotate jars to disperse solids.  Repeat as necessary until solids stay suspended in jelly.

Makes 6 pints.

To Eat :)

**Pour over cream cheese and serve with crackers, tortilla chips, or baguette bread.

** Pour over chicken (or another meat) and bake- recipe to come!

**Please share your recipe ideas with me!!!

Do It Yourself Coat Hooks

 

All you need:

1 piece of MDF (buy at any local building supply store like Home Depot.)

Paint (any color)

Paint for lettering or Vinyl Lettering

Clear Finish (I use a poly base - optional)

cabinet hardware

drill

screwdriver

Directions:

Cut your MDF to size (if you aren't comfortable cutting it yourself, your store should cut it for you free of charge.)

Next, paint the base color on the MDF.

When the paint is dry, paint the letters or apply the vinyl lettering.

After the letters are dry, apply the clear coat and let it dry.  You don't have to use a finishing coat.  I always apply one on things that get used because they hold up better during and throughout use.

Using a drill, drill enough holes along the bottom part of the MDF for your hardware.  I first marked them out with a pencil and ruler, so they were evenly spaced and in a straight line.

Next, simply attach the cabinet handles.

Hang and enjoy!

 Our coat hooks hold a lot, but it really depends on how well you hang it on the wall!

I would love to hear your ideas about this project and if you do it, I would love to see pictures!

Happy crafting!

Jamaican Jerk Rub

 Ingredients:

3 tbsp brown sugar

3 tbsp paprika

1 tbsp cinnamon

1 tbsp salt (optional if you prefer sodium free)

2 tsp ginger

1 tsp allspice

1 tsp cayenne pepper (I usually use a heaping tsp)

3/4 tsp nutmeg

3/4 tsp black pepper

Combine all ingredients and store in an airtight container.

Jamaican Jerk Chicken Nachos

These nachos are AMAZING!

Ingredients:

6 cups tortilla chips

3 cups diced chicken

2 cups shredded cheddar

2 tbsp plus 2 tsp Jamaican Jerk Rub(you can buy a prepared Jerk or you can use my recipe below)

1 red bell pepper

1/2 cup drained and rinsed black beans

1 lime

2-3 tbsp of minced fresh cilantro

1/4 -1/2 cup sour cream

Directions:

Dice and cook chicken.  I use my George Foreman to cook the chicken and then my kitchen scissors to cut it directly into the bowl because I HATE touching raw, thawed chicken!!

Next, combine cheese, chicken, and 1 tbsp of the Jamaican Jerk Rub and set aside.

Spread a layer of tortilla chips onto your baking sheet (I use my stoneware baking sheet.)  Sprinkle the chicken mixture evenly over the chips.

Bake at 350 degrees for 10-15 minutes or until the cheese is melted.

Dice the red pepper and place into a small bowl.

Rinse and drain a can of black beans.  Add 1/2 cup (or however much you prefer - I usually add about the same amount as red pepper.)

Juice 1/2 of the lime into the bowl with the red pepper.

Add 1 tbsp of the Jerk ruband mix well.

Place the cilantro into a small bowl.  Using kitchen scissors, mince the cilantro.

Spoon the bell pepper mix over the nachos.  I like to pour the remaining lime juice and seasoning over them as well - it doesn't make them soggy.

Sprinkle the cilantro evenly over the nachos.

Combine sour cream and 2 tsp of Jerk rub in a zip top bag.  Close the bag and squish (a technical cooking term) the bag to mix.

Cut a small corner off the bag and pipe the sour cream mixture over the nachos.  Garnish with lime slices. 

We squeeze the additional lime wedges onto the nachos when we are eating them.  Yummy!

The original recipe is from Pampered Chef - I have modified a couple of things :)

Jamaican Jerk Rub:

 Ingredients:

3 tbsp brown sugar

3 tbsp paprika

1 tbsp cinnamon

1 tbsp salt (optional if you prefer sodium free)

2 tsp ginger

1 tsp allspice

1 tsp cayenne pepper (I usually use a heaping tsp)

3/4 tsp nutmeg

3/4 tsp black pepper

Combine all ingredients and store in an airtight container.

Bacon, Egg, and Cheese Toast Cups

These were a hit at my house!  How can you go wrong with those ingredients?!

I found this idea on thenoshery.com

Ingredients:

eggs

shredded cheese (any type - I used cheddar)

bacon

bread

butter

salt and pepper

Cholula (the greatest sauce EVER, but it is of course optional!)

Directions:

Using a biscuit cutter (or anything else that will cut a 3 or 4 inch circle) cut your bread slices into circles.

The original recipe said to simply press the circles into a muffin pan sprayed with cooking spray; however, we found that they turned out much too dry this way.  After your circles are cut, spread butter on both sides and press into your muffin pan.

Next, cook bacon (I cook mine in a ridged stoneware pan in the microwave.)  Be sure it doesn't get too crispy because you will need to be able to wrap it around the inside of the toast cup.

Place bacon strips, one per cup, into the toast cups.

Fill with about 1 tbsp of cheese.

Bake at 400 degrees for about 5 minutes, allowing bacon to cook a little more.  Remove from oven.

Crack your egg (you will have to separate out much of the egg white; otherwise it won't fit.)  Drop eggs into the cups, sprinkle with salt, pepper and Cholula to taste.  Place back into the oven and cook until egg white begins to set, about 8-12 minutes (depending on how much egg white.)  The yolk should be creamy.

Enjoy and let me know if you have any other tips!

Sticky Bun Breakfast Ring

This was so easy and my family LOVED it!  I found this recipe from The Jones Way.

Ingredients:

2 tubes of buttermilk biscuits 

(I used the large biscuits and had a total of 16 - the original recipe used smaller biscuits.)

6 tbsp. melted butter

1 cup maple syrup

2/3 cup packed light brown sugar

1 tsp. cinnamon

*1/4 - 1/2 cup chopped pecans or almonds *optional

**I have doubled the topping recipe because mine had 4 more biscuits - you may not need as much if you have smaller or fewer biscuits.)

Directions:
The original recipe called for a fluted pan; however, I do not own a fluted pan, so I used my 10 inch round cake pan, and it worked perfectly!

Spray pan with cooking spray and set aside.

Mix melted butter and syrup together and set aside.

In another bowl, mix the brown sugar, cinnamon, and nuts (if desired.)

Place about 1/2 syrup mixture into the bottom of the pan.

Sprinkle about 1/2 of the brown sugar mixture on top of the syrup mixture.

Lay the biscuits in the pan overlapping the edges forming a ring.

Pour the remaining syrup mixture and brown sugar mixture over the biscuits.

Bake at 375 degrees for 20-30 minutes (baking times depend on how many biscuits and the size of the biscuits.)  It is done when it is golden brown.

Remove from oven and let cool in pan for about 1 minute, then invert onto a platter.  

Enjoy!!

St. Patrick's Day Breakfast

Hello there Lads and Lassies!  I hope you are all having a blessed day!  Today I am sharing a fun breakfast for the kids.  This could also be great for an April Showers Brunch. 

Rainbow pancakes, Rainbow Kabobs, Fruit dip, Lime punch.

Served with bacon and eggs(not pictured) 

pancakes topped with huckleberry syrup

Rainbow Pancakes

Add any food coloring to your normal pancake batter.  I used Bisquick and Wilton coloring paste.

Rainbow Kabobs

Strawberries or Raspberries

Oranges(I used cuties)

Pineapple

Kiwi

Blueberries

Grapes

Fruit Dip

8 oz cream cheese softened

1 container marshmallow creme

1/4 cup crushed pineapple

Stir together, chill then serve with favorite fruit

Green Punch

Lime Sherbet

7-UP

This punch recipe works with any Sherbet flavor so if you are not keen on lime try another variety.  Our favorite is Raspberry.

*The kids loved helping make the kabobs!  I feel it is so important to get kids in the kitchen to help prepare meals!  Great memories are always made!



Apple Ring Fun-And Yum

Being a homeschool mom of 4 growing kiddos all day long I hear, "MOM, I'M HUNGRY!"  

Today I thought I would share our favorite after school snack-Apple Rings.

What you will need:

Your favorite type of chilled apple(we use Fuji)

Apple corer

Peanut Butter/ Nutella

Toppings

Napkins 

Some of our favorite toppings include:

Raisins

chocolate chips or other flavored chips

sprinkles

marshmallows

graham cracker or granola crumbles

As you can see my son Dillon loves the marshmallows!

Being the person who makes the least amount of mess, I always am the one who spreads the peanut butter or nutella on the apple before letting the kiddos decorate their own edible masterpiece.  ENJOY!

***Evan tidbit and shopping tip***

If something can have sprinkles, it should have sprinkles!

Sprinkles can be very expensive, especially holiday themed ones.  I have found that my boxed grocery store carries bulk sprinkles, even holiday ones leftover from the doughnut decorating and sells them about 90% cheaper than they would normally be.  Often times if the store does not have them on a shelf for sale, they will package some for you.  The bakery will often times do this for all their special baking goods like cake fillings.  So check it out!  I have a tub entirely devoted to sprinkles from the boxed store-time to join a 12 step program :)

OH MY!! Banana Cream Pie!!

I love myself a good piece of pie!  I had some bananas on the counter that were just about past their prime so we decided to whip up this little beauty.  Though I did change a few steps, this recipe originates from the food network.  Sorry, I don't remember which show I copied it from.  This is a super easy recipe that is over the top yummy! 

Graham Cracker Crust:

1 3/4 cups graham cracker crumbs

1/2 teaspoon cinnamon

big pinch of salt

6 tablespoons melted butter

1 teaspoon water

sugar

Heat over to 325.  Lightly butter a deep 9 or 10 inch pie pan.  In a large mixing bowl combine the graham cracker crumbs, cinnamon, and salt.  Stir briefly.  Stir in melted butter and water.  Press into the bottom of the pie pan.  Lightly sprinkle sugar over crust.  Bake on center rack for 8 minutes, then cool on wire rack while you prepare the filling.

 Vanilla Pudding Filling:

3/4 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons cornstarch

1/8 teaspoon salt

3 cups half and half or whole milk

3 egg yolks

2 tablespoons butter cut in pieces

2 teaspoons vanilla extract

Combine the sugar, cornstarch, and salt in nonstick medium saucepan and whisk until combined.  Then whisk in milk and egg yolks.

 Heat pudding over medium heat, stirring continuously  until it thickens and bubbles, about 5 minutes.  Continue cooking the mixture for 1 more minute, whisking all the while to keep it from boiling.  Remove the pan from heat and add  butter then vanilla.  Pour filling into pie pan.

 Gently press a piece of plastic wrap against the filling.  Careful the filling is hot!  Let cool on wire rack for 20 minutes.  Then chill for at least 6 hours in refrigerator.

 Once chilled, remove plastic wrap.  Slice desired amount of bananas over pie filling.  I used 4-5 medium bananas.

 Spread cool whip over the bananas.

Top off with shaved chocolate or chocolate chips.

Serve and enjoy.  Store leftovers inside covered dish in refrigerator.

**A big thanks to my 9 year old Isabel for photographing today's post!***

Jalapeno Popper Dip

This dip is addictive!

Ingredients:

16 oz. softened, cream cheese (I use the 1/3 less fat)

1 c. Miracle Whip (the original recipe calls for mayo)

4-7 oz diced green chilis (depending how you like it - I prefer more)

2-5 oz. diced, jalapeno peppers (depending on how you like the heat - I love the spice!)

1 c. shredded, cheddar cheese

6 slices crumbled bacon

1 c. Panko bread crumbs

1/2 c. shredded, Parmesan cheese

Directions:

Mix cream cheese and Miracle Whip together.  I blend them in my Kitchen Aid to get the most consistent mixture.

Using a scraper (or a spoon) add the green chilies, jalapenos, bacon, and cheddar cheese to the cream cheese mixture.

I use my square, stoneware baking dish for this recipe; however, if you don't have stoneware, spray an 8 or 9 inch baking dish with cooking spray.  Spread the mixture into the dish.

Combine bread crumbs and Parmesan cheese.

Spread bread crumb mixture over the top of the dip.

Bake at 350 degrees for 25-30 minutes - until the dip is hot and the bread crumbs have begun to brown.

Serve with crackers or sliced baguette bread and Enjoy!

Creamy, Baked Chicken Taquitos

These were gone within minutes after being set out on the table!  They are really good and so easy to make!

Definitely a MUST TRY!

Ingredients:

2 c. shredded chicken

6 slices crumbled bacon

4 oz. cream cheese (softened)

To Taste chili powder, cumin, and garlic powder

Tortillas

Directions:

Mix cream cheese and seasonings together.

Add chicken and crumbled bacon to cream cheese.

Cut tortillas into small circles - I used a biscuit cutter.

Spoon filling onto tortillas.

Roll and secure with a toothpick.

Place taquito rolls onto baking sheet - I use my stoneware baking sheet, but use baking spray if it isn't stoneware.

Brush rolls lightly with oil or spray with baking spray.

Bake 15-20 minutes until lightly browned and crisp.

Serve with Dip below.

This dip is a family favorite that we eat on nearly everything! 

Directions:

Mix ranch dressing (we use light) with Cholula hot sauce to taste.

Yummy!!

Who Knew Toilet Bowl Cleaner Was So AWESOME?!!!

I had no idea what an amazing product toilet bowl cleaner was!!!  Before you continue reading, please note that I do not hold any stock in Clorox :) - However, I kind of wish I did after learning this!

We just had renters up and leave our rental house, and let me tell you, they DID NOT clean ANYTHING!!!  The place was gross and I was fighting stains and grime in the kitchen.  After trying for an hour and applying every cleaning product I had brought with me to remove the stains in the sink, I decided to try the last product I had: toilet bowl cleaner!  I squirted it in and went to clean out the refrigerator.  Upon my return (only a few minutes later) I realized that the stains had literally melted away!  AWESOME!  

I went home and did the same to my 30+ year old sink and lime-corroded sink sprayer (I use the term sprayer loosely because it really only allowed one or two pathetic streams of water out when in use.)  The results were AMAZING!

This is my new favorite product!

Below is how I have used this product to clean my sink, sink sprayer, shower head, and even bathtub.  I hope you enjoy your results just as much and would LOVE to hear other items you have used this seemingly single-purpose cleaner on!  Comment or Email me!

Directions for your Sink:

Squirt toilet bowl cleaner into your sink being sure to coat the stained areas.  I used a cleaning brush to spread it around.

After letting it set for 5-15 minutes (depending on how gross your sink is - don't worry, we won't judge) rinse clean and enjoy your new sink!

Directions for your Sprayer:

Squirt toilet bowl cleaner into an old glass or jar.

Fill with hot water.

Soak your sprayer for 10-20 minutes (again dependent on how much build up you have)

Rinse and enjoy the full spray!

Directions for Shower Heads:

Squirt toilet bowl cleaner into a freezer zip top bag and add hot water.

Use a rubber band to secure the bag around your shower head.

Let sit for about 10 minutes (depending on the build up.)

Rinse and enjoy!

Directions for Bath Tub Ring:

Use a cleaning brush or scrubber to spread toilet bowl cleaner around the tub.

Be sure to coat the stained areas well.

Let sit for 10-15 minutes.

Rinse and enjoy and ring-free tub!