Wednesday, April 1, 2009
Tuesday, March 31, 2009
Step 1: You make your Rice Crispy Treats as usual but place them in lightly greased muffin tins to form the nest. (we like to use the Chocolate Rice Crispies) Make sure to push the Rice Crispie/Marshmallow mixture down into the cups fairly good or they won't hold their shape.
Step 2: Color some coconut green with food dye in a Ziploc bag to make the grass. Sprinkle on top of the nests.
Step 3: Top with some Jelly Beans for the eggs.
Great recipe to do with the kids they'll love it!
ENJOY! Happy Easter everyone!!
- 3 packages of small Raspberry Jell-o (or 1 large and 1 small)
- 3 cups boiling water
Mix those together pour into a 9x13 glass dish let it set up for about 10-15 minutes and then add: (and you can do these in either order depending on personal preference)
- 1-1 1/2 cups mini marshmallows
- 3-4 large bananas sliced (or really however many or few you want)
Let that set completely. Then make topping
- 2 Tbsp Butter
Melt butter in small saucepan and then add:
- 1 cup sugar
- 4 Tbsp flour
- 1 cup pineapple juice
- 1 beaten egg
Cook until thick. Let this cool completely and then fold in
- 1 cup whipped cream
Add topping to cooled Jell-O and ENJOY!!!
Monday, March 30, 2009
3/4 C sugar
1 16 oz evaporated milk chilled
2 C Vanill wafers crushed...about one box
--Chill mixer, bowl, beaters and milk.
--Desolve jello and 1 1/2 C water. Let set until syrupy in refridgerator or freezer.
--Spread vanilla wafers in buttered pan.
--Once jello is syrupy and chilled-pour into bowl and whip adding sugar and milk while whipping.
--Beat on high until fluffy and stiff. Appr. 5 Minutes
--Spread over vanilla wafers.
--Freeze overnight or at least 4 hours.
My grandmother used to make this all the time! You can do it with a different flavor of jello too, we just like the lemon.
1/2 cup butter
1 cup flour
1 recipe Cream Filling (see below)
1 recipe of your favorite chocolate frosting
In medium saucepan bring water and butter to boil; remove pan from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leave pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into "egg" shape. Bake 400* for about 30 minutes or until puffed and golden brown. Remove and cool on wire rack while preparing filling.
To fill, but horizontally with sharp knife, removing lid. Scoop out andy soft dough. Fill shells generously with cream filling. Replace lids. Frost the lids with frosting of your choice. Decorate as you wish. Shells and filling can be made a day ahead and refridgerated. Fill the shells the day of serving. Makes 8-10.
1 (6 oz) package vanilla instant pudding
2 cups milk
1/2 pint whipping cream
Prepare pudding as directed on package but using 2 cups milk. Refridgerate for at least 30 minutes. Whip Cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe e'clairs.