Easter Bird's Nest Treats

You've probably seen or heard of these wonderful treats before!  Perhaps you know them as "haystack cookies" or something similar. 


This recipe might not be new to you but they were new to me when I made them for a recipe swap last Friday!  I never had much reason to bake cute and fun things until I became a mom and joined a group where we exchange recipes each month.  Now I'm always on the lookout for new and creative ways to make cooking more fun! 


I opted to use Chinese noodles (chow mein) and chocolate chips for my version of this recipe.  But there are many other ways you can vary this dessert.  In fact, check out my pal Lara at Recipe Shoebox (whom I admire and adore) - she just posted her verison of these bird's nest delectables yesterday!  She used pretzels and butterscotch chips. 


Have fun with it and make it your own way.  Here's my version if you want to copy it:





Easter Bird's Nest Treats

(Makes about 20 cookies)

1 bag (about 3 cups) of Chinese Chow Mein Noodles, such as La Choy
1 bag (10 to 12 oz) of chocolate chips (I used Ghiradelli all natural semi sweet chocolate)
1 cup of creamy, all natural peanut butter
About 60 jelly beans (3 per nest), mini chocolate eggs or candy-coated almonds


Lightly grease two muffin tin containers with cooking spray.  In a medium size microwave-safe bowl, place the chocolate chips and peanut butter.  Heat on high until the chocolate has melted.  Stop at about 45 seconds; stir it.  Then heat for another 15 to 30 seconds, if needed.  Be sure the chocolate and peanut butter are blended together.  Stir in the chow mein noodles until completely coated.  Drop by handfuls or spoonfuls into the greased muffin tins.  The muffin tins will give these Easter "nests" their circular shape.  (Or you can simply drop onto waxed paper and shape the "nests" yourself by hand).


If you'd like the "eggs" to stick to the nest, then place three jelly beans (or almonds or other candy) in the center of each "nest" before placing them in the fridge to harden.  Or you can wait to add the "eggs" on top later.


Place the pan full of "nests" in the fridge.  Chill them for 2 to 4 hours to be sure they have hardened.  Keep them there until ready to serve. 


For even more fun and dramatic effects, you can place a Peep shaped like a bird on top of the "nest" full of eggs.  Let your kids help you with this fun and easy recipe!  They are really adorable. 





I'm thinking that these would be great to make in the falltime as well.  Instead of being "Easter bird's nests," they could easily be turned into pumpkin haystacks.  I could use my mini bread pan and shape them into rectagular haystacks and place candy pumpkins on top.  Won't that be cute!?   I better bookmark that idea and save it for later!  


Does your child or someone you know have peanut allergies?   No Worries!  You can still make these!  Just substitute marshmallows in the place of peanut butter. 

A friend of my daughter's cannot have any nuts. So I made one especially for her using marshmallows.  I also substituted pretzels in the place of chow mein noodes.

Here's what her nut-free Easter nest looked like:   





Are you making any special Easter treats?  Do you have any great foods lined up for the holiday? 

I will be returning from a vacation; therefore, I think we'll be having takeout or eating from the freezer this year for Easter. 

Learn With Me: Freezing Avocados AND An Easy Guacamole Dip Recipe!

I've been finding a few good deals on avocados lately.  So once I start seeing those, I get the craving for guacamole dip. 


Oh, who am I kidding?  I crave the green gooky stuff all year long.  :-) That's why I often grab six or seven ripe avocados at a time, mash them and freeze them for a later date. 


Yes, you heard me!  I often use defrosted avocados in my guacamole dip.  You can't even tell the difference and I'm being smart and saving money in the long run.  So learn with me.  Learn to spot the deals on avocados and do a small amount of prep work so that you can enjoy them year-round! 





To freeze avocados, you'll need to mash or puree them.  Simply peel the fruit and remove the pit. Puree the flesh.  Then add in half a tablespoon of lemon or lime juice for each avocado.  Place the puree into a plastic container or bag leaving about half an inch of air at the top. Seal the container and place in the freezer. The mixture will stay good for four or five months.After thawing them, use within three days.


Now here's my dip recipe that is great for using previously frozen avocados.  It's easy and quick too! 








Mandy's Easy Guacamole Dip

(Serves 6 to 8)

2 avocados mashed (Or use 1 cup of defrosted, mashed avocado from your freezer)
1-2 medium ripe tomatoes, diced, seeded and drained of their juices (I often strangle them until all the juice is gone!)
2 T. of lime or lemon juice
3 cloves of garlic, minced
1.5 to 2 T. taco seasoning (combo of cumin, chili powder, oregano and red pepper flakes)


If using fresh avocados: Cut avocados in half.  Scoop out the seed and throw it away.  Scoop out the flesh and mash it in a medium size bowl. 

If using avacodos from your freezer: Defrost the avocado and let it come to room temperature.  If necessary, warm it in the microwave for fifteen seconds.  Place in a medium size bowl and stir.

Add the diced, drained and seeded tomatoes to the mashed avocados.  Mix in the garlic, lime (or lemon) juice and taco seasoning.  Serve with crackers or baked chips. 

The guacamole dip should last in the fridge for up to three days if stored properly in an air tight container.  After three days, throw away.  Do not freeze the dip since the tomatoes will not maintain consistency.





Do you enjoy guacamole dip?  Do you have a great recipe that uses avocados?  I have seen several recipes where people have put them into cakes and desserts.  I'm going to try that soon! 

S'mores Cookie Bars

Who wants more of S'mores?  Trust me, you'll want more of these - they are soooo yummy!  Although these don't have graham crackers in them, they sure do taste like a s'mores.  Actually I think that they are even better!







S'mores Cookie Bars
(Makes 24 bars)

1 stick (1/2 cup) of light butter
1 and 1/2 cups of brown sugar
2 eggs (or egg whites)
1/2 tbsp of vanilla extract
1 and 1/2 cups of organic, unbleached flour (I use the King Arthur 100% White Wheat brand)
3/4 tsp of baking powder
1/2 tsp of salt
1 and 1/2 cups of chocolate chips - any type that you like best or have on hand!
3/4 cup of mini marshmallows


Preheat your oven to 350 degrees.  Generously grease a 13x9 inch baking pan with cooking spray.  In a large size bowl, melt the butter in the microwave.  Then add the brown sugar, eggs and vanilla extract to the butter.  Mix well until all sugar is dissolved. 


In a different medium size bowl, combine the flour, baking powder and salt.  Pour the flour mixture into the butter-sugar liquid.  Stir until completely combined. Make sure there are no dry spots. 


Fold in your chocolate chips and your mini marshmallows.  Spread the cookie batter across the greased 13x9 inch baking pan.  Don't worry if the batter looks a little thin, like it might not cover the whole pan.  It will rise! 


Bake for 20 minutes at 350 degrees.  The edges will be slightly brown and a knife should be inserted cleanly into the mix.  Remove from the oven.  Let cookie cake cool for about fifteen minutes before cutting. 

 


See if you can just eat one of these.  I double dare you! 

Sausage and Potatoes Casserole

Two words - Comfort food.  Okay, one more word - Delicious.   All contained in one casserole dish. 


Nothing else really needs to be said about this recipe.  Well except for maybe that I even managed to sneak in a vegetable too  :-) 


Enjoy it.  My family sure does!

Sausage and Potatoes Casserole

(Serves 6 to 8)

4 cups of cubed potatoes

3 cups of diced turkey sausage, pre-cooked

1 cup of pureed or finely chopped cauliflower

1/2 cup light butter, melted

1/2 cup green onions, chopped

1/3 cup Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

Dash of Cajun seasoning

For the sauce:

2 and 1/2 cups of reduced fat or skim milk (fat-free evaporated milk is fine)

2 cups of reduced fat shredded cheese

2/3 cup of organic, unbleached flour

Preheat oven to 350 degrees.  Grease a 13x9 inch baking pan (or large casserole dish) with cooking spray. Peel and cut potatoes.  Boil them until just soft  but not completely done. Drain water and set aside. 


In a large pot, place the potatoes with cut up sausage, chopped (or pureed) cauliflower, butter, green onions, Parmesan cheese, salt, pepper and seasoning.  Create sauce by pouring in all of the milk and 1 cup of the cheese, adding the flour last to thicken.   Cook on medium heat until mixture starts to boil. 


Spoon potato casserole into baking pan.  Sprinkle remaining 1/2 cup of cheese on top.  Bake for 30 minutes or until potatoes are slightly brown on top.  Serve hot. 

Freeze leftovers in plastic containers for up to four months.  Reheat in microwave or in the oven. 

Tomorrow I'll share an easy, delicious dessert recipe that was a hit in my house!  This week is all about comfort.  Then we'll end it with an Easter fun treat. So come on back and kick your shoes off for some great family recipes. 

What's Cookin' This Week (Apr 11 - 17)?

This week's meal plan is going to be easy and packed with comfortable, stand-by favorites.  Half of the meals will be from my freezer - things I've already made and frozen for a future crazy-busy week, which is what this will be for us! 

I apologize but I will not be making anything new.  I just don't have the time this week.  Instead I'll be busy attending a meeting, going on a job interview and packing for a vacation!  So although my foods may seem boring, my week sure won't be!!! 

Here is what I have lined up in the coming days.  (Please note that even though I don't have vegetables or many sides listed in the meal plan, I have something green or good snuck into the chili, burgers and more):


Monday, Apr. 4 - Leftover Man's Italian Meat Pie - family favorite!  

Tuesday, Apr. 5 - Soup and sandwiches - will eat either gumbo or potato soup from my freezer


Wednesday, Apr. 6 - Turkey burgers - recipe is from my cookbook, side of sweet potato patties


Thursday, Apr. 7 - Hot dogs and Chili


Friday, Apr. 8 - Chili Frito Pie - using leftover chili


Saturday, Apr. 9 - Homemade Pizza or Eat Out (with Parents in town)


Sunday, Apr. 10 - Grab a Muffin for breakfast.  Lunch in the Airport.  Dinner at hotel or nearby restaurant.  





Snacks: 

(1) I will make one batch of my homemade **Peanut Butter and Banana Oat Muffins this week for us to enjoy and for Vivian to eat while we're away on vacation and she's hanging out at home with the grandparents. 

(2) If I can squeeze in the time, then I'll also make my **Berry Oatmeal Bars too for Vivian to enjoy while we're out on the Pacific coast.


**Both of the above snack recipes are listed in my cookbook.  If you'd like the recipe for them, send me an email and I'll get them to you after my trip!


The good news is that I will be sharing new recipes Monday through Thursday, including a fun Easter treat that your family and kids will love! So be sure and stop back by to see those!

Oh....Fudge!

One of my favorite movies to this date is the cult classic "A Christmas Story" with little Ralphie who wants his Red Ryder BB gun.   He slips up and uses foul language one night in front of his father.  In the film, they say "Oh Fudge," but you know that he really meant the other bad word!

That kind of describes the week that I've had - an "Oh....Fudge!" kind of week.  I was very sick and have had a poor attitude for the past several days.  Therefore, in order to improve my potty mouth and my mood, I'm sharing with you a recent success that I've made - Fudge!

I know what you're thinking.... "But Mandy, fudge is soooo easy!"  Yeah, you'd think so, I realize that.  But I have had a half-dozen failures when it comes to fudge.  I really have.  I've been trying to make it off and on for ten years now, making it as good as Maw Maw used to make.  Finally I came close with this very simple, very quick recipe.  So of course I had to share it with you!  Also, I wanted to end the week on a sweet note after all the vomitting and other issues going on around here.  I'm sure you won't mind!




Mandy's "Oh Fudge" With a Hint of Nut Recipe:

(Makes 16 - 20 pieces)

1 bag (10 to 12 oz size) of chocolate chips
1 can (14 oz) of sweetened condensed milk
2 tsp of creamy peanut butter (optional)
1 tsp of almond extract (optional)
1 tsp vanilla extract

Place your bag of chocolate chips and the entire can of sweetened condensed milk into a medium size, microwaveable safe bowl.  Heat on high until the chips are melted, about 1 to 1.5 minutes.  Stir until all is blended.  Add in the tsp of vanilla extract. 

If you decide you want to have that hint of nut flavor, then add in the peanut butter and almond extract.  Stir until incorporated.

Pour contents into a lightly greased 8x8 inch square pan.  Place in the fridge immediately.  Let it chill for at least four hours before slicing and serving.  I cut mine into 16 squares (or hunka hunka burning love chocolates, I like to call them!)





Fudge should be kept in the refrigerator until ready to eat.   In my house, we ate it right away.  My daughter wasn't going to waste any time when she heard me use the word "chocolate."  :-)





This stuff freezes very well too!  In fact, I ate two pieces straight from the freezer recently!  I pretended that an Oompa Loompa handed it to me.  Then we danced around the kitchen with our silly songs!  :-)

Regular posting and recipes will return next week, I promise you!  I'll be back on Sunday to share my meal plan as well.  I didn't stick to this week's plan at all with my stomach virus; hopefully next week I will be on track again!  

Thanks for all your well wishes and sweet comments while I was ill!  I'll be by to visit your delectable blogs soon now that I can actually look at food again!  :)  

The Unexpected Diet

Would you like to lose five pounds

                                                                  Just in one day?

By spending the day in bed or the bathroom 

With your guts spewing in every which way?

No? That doesn't appeal to you?

I cannot imagine why!

Your head and stomach hurt so bad

                                                             You think you just might die.

That is the unexpected diet I've been on

A nasty invasion called a stomach bug.

So until I can hold down real foods again

Could you send me a virtual hug?

I wish this silly poem

                                                     Was just a few rambles from my mouth
                                                               But I've been really sick

A sad sight - this girl in the deep south. 

                                                       Hopefully in about two more days
                                                          I'll be back to my usual routine

Because dry toast and crackers are getting old

I want pizza, cake and ice cream!

I hope to be back to posting recipes again by Thursday.  But right now, I am still recovering from my stomach virus.  I still cannot stand the sight or smell of most foods, even just typing up ingredients in a recipe. 

So enjoy your foods and eat extra for me until I am well again!  I hope to be back on here again soon.  

What's Cookin' This Week (Apr 4 - 10, 2011)?

Things have been so hectic around my house lately.  We have not been sitting still or spending much time in the kitchen these days. 


This coming week will be the same as well....  I've got a meeting planned, family visitors coming to town and a recipe swap taking place too.  Therefore, I'm keeping things simple on myself this week~! 


Here is what I have lined up in the coming days:


Monday, Apr. 4 - Leftover Pot Roast with rice and veggies

Tuesday, Apr. 5 - Shrimp and Grits - This is a family favorite of ours!

Wednesday, Apr. 6 - Roast Beef Sandwiches OR Eat out with guests in town

Thursday, Apr. 7 - Jen C.'s Tilapia Fish recipe (will share this recipe soon!)  - my friend sent me her fool-proof fish recipe and I can't wait to try it~!

Friday, Apr. 8 - Recipe Swap Club Meetup and Black Bean Burgers - I'm hoping to gain some new, easy recipes from the swap we're having!

Saturday, Apr. 9 - Light and Healthy Spinach Lasagna - I will freeze half of this for later!

Sunday, Apr. 10 - Barbecue sausage and chicken (this is will be a reoccuring thing for us this spring and summer!) 






Here are the snacks, sides and desserts I hope to make this week:


(1) Honey and orange cornmeal cake - This looks yummy!

(2) Lowfat Oatmeal Chocolate Chip Cookies - I can't wait to try this lighter version of this classic!

(3) Lemon Herb Salad dressing - recipe coming soon!

(4) Briony's Peanut butter and Jelly oatmeal muffins - my friend made these recently and they look really good!


Enjoy your week!  I have a few simple and tasty recipes that I will be posting here in the coming days!