Bunny Bait

If you are looking for something simple, quick and UTTERLY DELICIOUS to make and share for Easter, I have something for you.....Bunny Bait!

This idea actually comes from darling Kellie of This Blessed Nest and her Valentine Confetti.

{Why, yes, I have been dreaming about this since February.}

I followed Kellie's instructions (so pop over there for the recipe) with just a couple minor tweaks:

• I used Easter m&m's (that was probably obvious),
• and plain vanilla candy melts,
• and 2 full bags of popcorn,
• and added....

...Sprinkles!  

Here's my #1 tip for making Bunny Bait....

GET IT OUT OF THE HOUSE!!!

This stuff is highly addictive.  Bag it up and....Put it in your kiddo's lunchbox.  Send it to kiddo's teacher (Hi, Mrs. P!).  Run it over to the neighbors.  Send it with your hubby to work.
 
{And if your hubby is concerned about handing out something called "bunny bait" to his colleagues, tell him "Candied Popcorn" will work just fine.} ;)

It's time . . .time for SALAD!

Let's face it, Thanksgiving is right around the corner and that means pie, turkey, dressing, gravy, bread, sweet potatoes...and oh, did I mention pie?

This year, I'm starting a new plan.  A few more salads before the holidays to counteract the food marathon that starts on Thanksgiving and goes straight through to New Year's Day.


So, I present to you....salad.  {Bake at 350 style}

Caramel Apple Salad

12 fun-size or 6 large Snickers bars
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 c. milk
1 (8 oz.) container Cool Whip
6-8 Granny Smith apples

Cut the Snickers bars into bite size pieces.  Set aside.

In a large bowl, whisk together the pudding mix and milk until smooth.  Fold in the Cool Whip.

Cut the apples into chunks.  Stir into the pudding mixture.  Fold in the Snickers.

Top the salad with thin slices of Snickers, chocolate curls or sprinkles to keep it from being mistaken for potato salad.

{This recipe was given to me by my friend Lisa who is honestly one of the healthiest eaters I know.  Lisa...I can't believe this was even in your recipe box!} ;)

So, who's in?  More salads before Thanksgiving? ;)
 

*sweet* Bird's Nests

Do you remember eating these chow mein noodle bird's nests when you were a kid? I do and they're one of my favorite things to make for Easter!

I found a recipe for them in the King Arthur Flour Cookie Companion. They are really, really simple, too!

Seriously, it'll take you less than an hour (unless you are going to blog about them, then it will take FOUR), assuming you have chow mein noodles, marshmallows and Easter candy on hand. And who doesn't? ;)

Bird's Nests
{adapted from King Arthur Flour Cookie Companion}

3 c. mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 c. dry chow mein noodles
small candies, jelly beans, m & m's, etc.

Line a cookie sheet with parchment paper. Set aside.

Over low heat, melt the marshmallows and butter in a large saucepan.

Once melted, stir in the vanilla, then the chow mein noodles.

Coat your hands liberally with shortening, (butter doesn't work as well) and have some nearby for re-coating.

{Your hands will feel so soft all day. :) Hmmm...maybe I should carry a little tub of Crisco in my purse?}

Grab a clump of noodles smaller than a tennis ball and larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest.

Allow the nests to cool, then fill with with the candy of your choice....

{I used mini Robin's Egg Whoppers.}

{And maybe a mama bird, or Peep, watching over!}

OK...so while I was taking pictures, I thought..."wouldn't these be cute placecards?!?"

Of course, you can probably find a better pen than a ballpoint and cut out construction paper a little neater, but they ARE cute, aren't they?

{I used a toothpick to attach the Peep to the nest.}

---

Remember to link up your Easter goodies and crafts here. Or, just go check them out...I am blown-away with all of the CUTE ideas!!! You guys are so fun! I'm stealing ALL of your ideas next year!

Related Posts:

• Good Eggs
• Fluffy Easter Chicks
• Here Comes Peter CottonTail

My Latest Obsession

Have you ever eaten a Chocolate Raspberry Truffle from Godiva? OK, this doesn't taste as good as that, but I think it's as close as yogurt can get.


My latest obsession is raspberry sauce. Most days for lunch, I'm adding it to Greek Yogurt with some chocolate chips and convincing myself it's health food.

Raspberry Sauce

2 tsp cornstarch
3 TBSP sugar
1/3 c. water
12 ounces frozen raspberries, thawed (not thawed work, too...it just takes longer)

In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute.


Pour the sauce into a mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.


Yogurt isn't the only thing made more delicious with this sauce. Coming later this week......

Oh, yeah.

Easy *chocolate-dipped* Cannoli

One of my favorite blogs to read is Sugarcrafter. Tracy makes delectable food and her pictures are just gorgeous. When she made cannoli a few months back, I tucked it away as a "must make."

{I keep threatening to show up on Tracy's doorstep for dinner...she thinks I'm kidding...}


Now, if you are Italian, or live near an Italian bakery, you may want to look away, because I used....pre-made cannoli shells. I've never had homemade shells and for a Texas girl who ate her first cannoli two years ago, these are pretty (or should I say pur-dy) darn good.

For the dipped ends:

1/2 c. chocolate chips
1 TBSP shortening
handful chopped pistachios



Line a cookie sheet with waxed or parchment paper. In the microwave, melt the chocolate chips and shortening on 50% power, stirring every 30 seconds until melted.


Dip each end of the cannoli shells in the chocolate and then dip into the chopped pistachios. Pop in the fridge to set up and until ready to fill.

To make the filling:
(original recipe from Sugarcrafter)

1 & 1/2 pounds ricotta cheese
1 c mini chocolate chips
1/2 c powdered sugar
1 & 1/2 tsp vanilla
2-3 TBSP orange zest


Combine all of the ingredients. Place in a piping bag fitted with a large tip and fill in the cannoli shells.



{First, I used this tip: Wilton 4B....it didn't work.}



{This one worked...Ateco 828}


Place the filled shells in the refrigerator until ready you're ready to eat them.

{It's a good idea to test one, or at least eat the extra filling.} ;)


I think these are a perfect make-ahead dessert for company. They look so pretty, the filling tastes bright and fresh with the orange zest and they couldn't be simpler.

{And, Tracy, I'll be there next Tuesday. ;)}


related posts:

• chocolate quesadillas
• cranberry almond bars
• pumpkin whoopie pies
  

Cranberry Almond Bars

Cranberries make me happy. Do they make you happy, too? I actually smiled at them in the grocery store last week. {And then realized what I had done and quickly looked around to make sure no one saw me.}


These cranberry bars are cake-y, tart and wonderful. Actually, you could easily pass this off as coffee cake, but on a holiday dessert table, they would be so pretty!

Cranberry Almond Bars

3/4 cup unsalted butter, plus more for pan
1 & 1/2 c. sugar
2 eggs
1 tsp pure almond extract
1 & 1/2 c. unbleached, all-purpose flour
1/8 tsp coarse salt
2 c. fresh cranberries
1/3 c. slivered almonds

Melt the 3/4 c butter and set aside (or in the fridge) to cool.

Reserve 2 TBSP of the almonds for the top of the batter and chop the remaining. Set aside.

Preheat oven to 350. Butter a 8x 8" pan.

Beat the sugar and eggs for 3 minutes.

{Side note...I love when the expiration date on a carton of eggs is a holiday or birthday.}

Add the cooled melted butter and almond extract; beat until combined.

Whisk together the flour & salt. Add to the sugar/butter mixture and mix on low until combined.


Stir in the cranberries and chopped almonds.

Pour the mixture into the prepared pan...spread evenly with a offset spatula (if you have one). :) Sprinkle with the reserved almonds.

Bake about 50 minutes, or until a toothpick comes out with crumbs, not wet. (Cover with foil the last 5 minutes of baking to prevent over-browning, if necessary.)


Cool in the pan on a cooling rack. Makes 12 bars.


Two sweet bakers asked if I would link up a recipe for their Christmas Cookie Carnivals. So, thank you to Shelly of Chic Craft Chick (today's carnival) and Liz of Hoosier Homemade (December 13th carnival) for thinking of me and asking me to play along! :)

This recipe is now linked at the Tasty Kitchen. Click on over for a printable version or to rate the recipe.

Related posts:

• Pumpkin Chocolate Chip Bars
• Key Lime Bars
• Caramel Brownies
  

Goat Cheese & Leek Tart

Hang with me, people...I went savory.

TidyMom is having a Love the Pie! party today and I decided to make something a little different because woman cannot live by cookies alone. (I've tried.)

The only requirement was that the pie had to be made with a Pillsbury pie crust. No problem here, I think I used them exclusively the first 50 times I made pie. ;)

Goat Cheese and Leek Tart
(modified from Nov. '03 Everyday Food magazine)

1 Pillsbury refrigerated pie crust
1 bunch leeks, white & pale green parts only, thinly sliced into half moons and washed well (see tips below)
1 TBSP extra-virgin olive oil
coarse salt & pepper
4 oz. herb & garlic goat cheese, room temp
2 oz. plain goat cheese, room temp
2 oz. cream cheese, room temp
2 TBSP milk
3 egg yolks, divided
1/4 tsp dried thyme

Preheat the oven to 350 with rack on the lowest shelf. Line a baking sheet with parchment.


Toss washed and dried leeks with oil, salt & pepper.

Beat together the goat cheese, cream cheese, milk, TWO of the egg yolks and thyme until smooth. Lightly season with salt & pepper.

Place the pie crust on the baking sheet.

Spread goat cheese mixture on top, leaving a 2-inch border.


Top with leeks.

Fold edge of crust over the filling, pinching folds together to seal.


With a fork, beat together th remaining egg yolk with 1 TBSP water. Use a pastry brush to apply to dough.

Bake until the crust is golden brown, about 45-55 minutes. Let cool completely on a wire rack. Cut into wedges and serve at room temperature.

TIP: To clean leeks....
(I know this not because I cook with leeks a lot, but because I have watched more than my fair share of FoodTV.)

Cut off the dark green tops and roots of the leeks. Cut in half lengthwise, then into half moon shapes.

Place in a bowl of cold water and swish around with your hands to loosen the dirt.

Let sit a few minutes and the grit & dirt will fall to the bottom of the bowl. I like to do this in a glass bowl, so I can SEE the dirt.


Scoop out the leeks and dry on paper towels.



I promise, back to sugar tomorrow. :) Be sure to check out all of the pie fun (and add your own) at TidyMom's Love the Pie! Party.


Oh...one more thing....this is a really good tart that will give you really horrible breath. If you're going to be smooching somebody, make sure your smoochee has eaten the tart, too. :)