EDIBLE BIRDS’ NESTS FOR EASTER

MAKES ABOUT 9 (3-INCH) NESTS 1 (7-ounce) jar, marshmallow crème 1/4 cup, creamy peanut butter 2 tablespoons, butter – melted 1 (5-ounce) can, chow mein noodles 1 cup, pastel M&M’s (or similar candy) Powdered sugar Pastel Peanut M&M’s (or similar, egg-shaped candy) In a mixing bowl, beat the marshmallow cream with the peanut butter and melted butter until mixture is smooth. Fold in (by hand) the chow mein noodles and the M&M’s. Chill the mixture until it firms and becomes easy to handle. Using about 1/3 cup of this prepared mixture for each nest, form about nine3-inch nests, and place them on a cookie sheet lined with waxed or parchment paper. Chill nests for at least 30 minutes. At serving time, dust the nests generously with powdered sugar (using a sifter or strainer for a light, powdery dusting), and place several Peanut M&M’s or other egg-like small candies in each nest. Variations: Another way to make nests – this time, using chocolate and coconut: Gently melt one package of chocolate chips, just until the chocolate can be stirred smooth. Remove from heat. Add stringy coconut (the larger the size of the shredded pieces of coconut, the better) to the melted chocolate until the mixture is thick enough to shape. Using a small spoon, form the mixture into small nest shapes, and place on wax paper or other non-stick material. Allow to cool (will become firm). Add a few small jelly beans to fill and decorate the nest, and maybe a marshmallow chick

Holiday Peppermint Bark

INGREDIENTS: 1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels 24 hard peppermint candies

DIRECTIONS: 1. LINE baking sheet with waxed paper. 2. MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. 3. PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. 4. SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

Cheerios Christmas Trees

Prep Time:45 min Total Time:1 hr 45 min Servings:18 trees Ingredients • 6 cups Honey Nut Cheerios® cereal • 6 tablespoons butter or margarine • 4 1/2 cups miniature marshmallows • Green food color • Red cinnamon candies or sliced gumdrops

Directions 1.Line a cookie sheet with waxed paper. 2.Pour the cereal into a 4-quart bowl. Set the bowl aside. 3.Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat. 4.Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated. 5.Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet. 6.Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container. Tips & Techniques • Special Touch Personalize the trees using Betty Crocker® decorator icing (from 4.25-oz tube) and use as place cards. Use the icing to add a garland

Fruit Roll Sushi

Fruit Roll Sushi

Serves: 30
Preparation Time: 10 min
Ingredients
• 1 tablespoon butter
• 12 marshmallows
• 2 cups crispy toasted rice cereal
• 4 (4-1/2-inch) square fruit roll-ups (1/2 ounce each)
• 6 assorted licorice or fruit twist sticks, cut in half crosswise
Instructions
1. In a medium saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in cereal until completely coated.

2. On a flat surface, unroll fruit roll-ups. Spread equal amounts of cereal mixture over each roll-up, covering entire surface and packing mixture flat.

3. Place 3 different-colored licorice or fruit twists in center of each and roll tightly into a log, sealing where edges meet. Squeeze rolls gently to secure. Trim ends and slice with a serrated knife into 1/2-inch pieces. Serve, or store in an airtight container until ready to serve.

Notes
Tip: To give your snacks the most variety and color, use different-colored and -flavored fruit roll-ups and licorice or fruit twist sticks. And if you can't find different-colored licorice, you can even use gummy worms.

Homemade Marshmallow Peeps

Homemade Marshmallow Peeps

Adapted from Martha Stewart
Makes around 1 1/2 cups
o 1 packet unflavored gelatin (2 1/2 teaspoons)
o 1/3 cup cold water, plus 1/4 cup
o 1 cup sugar
o Colored sugar (or make your own with food coloring and sugar)
o Cocoa powder and water (optional; for eyes and nose)
Lightly coat a silicone mold or small pan with non-stick spray.
In a small saucepan, combine 1/3 cup cold water and sugar. Whisk together over medium heat. Once sugar is dissolved, stop stirring and cook until mixture reaches softball stage (between 235-240°F).
While sugar mixture is boiling, sprinkle gelatin over 1/4 C cold water in a large, deep heatproof bowl (a stand mixer bowl is perfect for this). Let stand for about 1 minute, until it softens.
Once the syrup reaches softball stage, remove from heat. Turn mixer on low and carefully pour hot syrup into into gelatin, avoiding the beaters and sides of the bowl. Increase to medium-high speed and beat for 8-10 minutes, until mixture thickens, turns white and can hold soft peaks. Immediately and quickly spoon into prepared mold or pan (the mixture will set quickly so don’t wait long).
If you used a pan, cut desired shapes out of marshmallow with lightly greased cookie cutters. If you used a mold, wait a few minutes and then pop them out of the mold.
Drop marshmallows onto a plate covered with colored sugar and move them around to coat each side.
To make eyes and nose, sprinkle some cocoa powder on a clean plate. Dip a toothpick in water and then dip wet tip into cocoa. Dab dots onto sugar covered marshmallow.

Irish Potato Candy

Happy St. Patrick's Day!

Irish Potato Candy

Serves: 5
Ingredients
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces cream cheese, softened (see Note)
• 1 teaspoon vanilla extract
• 1 (16-ounce) package confectioners' sugar
• 1 (7-ounce) package sweetened flaked coconut (about 2-1/2 cups)
• 1 tablespoon ground cinnamon
Instructions
1. In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut.

2. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Suggestion: Use 1/2 tbsp of cocoa with every 1 tbsp cinnamon for the coating. After letting it set for about 20 minutes, brush the excess off with a basting brush.

ROCKY ROAD CANDY IN THE CROCKPOT

ROCKY ROAD CANDY IN THE CROCKPOT

--bag of chocolate chips
--bag of mini marshmallows
--bag of chopped walnuts
--Release foil

The Directions:

--pour whole bag of chocolate chips into stoneware
--turn on high, set timer for 30 minutes to check
--stir chocolate after 30 min, re-set timer 15-30 minutes as needed.

prepare two cookie sheets with Release foil.


when chocolate is all melty, stir in a bunch of marshmallows. I didn't measure how many I dumped in, but I like a lot of marshmallows. I used at least half the bag. Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).

Remove stoneware from heating element.

Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the Release foil.

Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and tie with a pretty ribbon.
Original Recipe from Stephanie O'Dea

Creamy White Fudge

Creamy White Fudge

• Servings: About 2 pounds
• Serving Size:
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes

Ingredients

• 1 1/2 pounds premium white chocolate or confectioners' coating
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• Dash salt
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped nuts

Instructions

• LINE an 8 or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
• CHILL 2 hours until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Oreo Cookie Turkeys

Oreo Cookie Turkeys

Ingredients

• 24 Oreo Double Stuff cookies
• 12 miniature peanut butter cups
• 12 malted milk balls
• 1 cup candy corn
• 4 ounces chocolate frosting
• 4 ounces white frosting
• red food coloring

Directions

1. Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
2. Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
3. For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
4. Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

Reindeer Fudge

Reindeer Fudge

Serves: 8

1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk

1. Coat a 9-inch glass pie plate with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.

3. Remove from microwave and add remaining ingredients; mix well then press into pie plate.
Microwave at 80% power for another minute.

4. Chill in refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight wedges. Wrap each piece in clear cellophane and decorate to look like a reindeer, as shown below. It’s fun and really easy

Chocolate Nut Bark

Chocolate Nut Bark

Ingredients:

• 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
• 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

Preparation:

1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
2. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Tips:

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

EatingWell.com

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

INGREDIENTS:

1 (16 ounce) package confectioners' sugar 1 cup creamy peanut butter 1/4 cup butter

1 tablespoon milk 8 (1 ounce) squares semi-sweet Chocolate (Hershey bar works too) 1 tablespoon shortening

DIRECTIONS:

1.	In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
2.	While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Use as much milk to bring peanut butter mixture to workable consistency. Shaped by rolling small balls until smooth, then used a plastic egg shape (think silly putty) draped with plastic wrap, press mixture into shape, pop out plastic and presto the perfect egg shape--all the same. Use a large, 7 oz. Hershey bar for the dipping chocolate, though you may need about 1 1/2 bars to cover eggs completely.