Easter Noodle Nests

Its spring break and all of my kiddos are home from school.  Its sometimes a challenge keeping them all busy since there is such an age range between the oldest and youngest.  But I know that making treats is something kids of all ages love.  With Easter coming I thought it would be fun to do an Easter themed treat.

These Noodle Nests are a lot of fun!  Its hands on and very sticky and gooey--everything every kid wants in a treat.  We colored the marshmallows pink and filled ours with jelly beans for eggs and my 8 year old daughter set chick shaped marshmallow peeps on the nest for a mommy bird.  It was a fun time.

Easter Noodle Nests
Makes 5-6 nests

4 cups chow mein noodles
3 cups marshmallows
3 Tbs. butter or margarine
jelly beans

Spray a cookie sheet with non-stick cooking spray and set aside.  Pour the chow mein noodles in a bowl and set aside.  Melt the butter in in saucepan over medium heat, stirring constantly until smooth.  Pour the marshmallow mixture over the noodles and stir until well coated.

With buttered hands, divide mixture into 5 balls.  Make an indentation in each ball with the back of a buttered spoon.  Allow to cool, fill with jelly beans and eat!

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Harvest Pear Salad

This is my new favorite salad.  It showcases all the wonderful flavors and colors of fall and winter.  We always have a special family dinner on Christmas Eve and this year I served this salad.  It is sweet and tangy and has such interesting texture.  Its easy enough to make everyday, but special enough for holidays and company.  It can also be a main dish by adding the chicken or turkey.

Harvest Pear Salad
Serves 8-10

Salad

2 pkgs. Spring mix salad greens
4 cups cubed cooked chicken or turkey, optional
2 medium pears, peeled and cut into chunks
1 medium ripe avocado, peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced

Dressing

6 Tbs. cider vinegar
1/4 cup olive oil
3 Tbs. honey
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper

Toppings

1/2 cup crumbled Gorgonzola or shredded Parmesan cheese
1/2 cup toasted sliced almonds

Place all the salad ingredients in a large bowl and set aside.  In a small bowl, combine all the dressing ingredients and whisk until blended.  Drizzle the dressing over the salad, sprinkle with salad toppings and serve immediately.

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Turkey and Cranberry Braid

For the next few days I'll give you some ideas for using up those Thanksgiving leftovers.  This is one of my favorite recipes.  I wait all year to make it.  It is an entire Thanksgiving meal in one pan.  Last year this took second place in a Thanksgiving recipe contest sponsored by a local newspaper.  This is delicious and beautiful.

Turkey and Cranberry Braid
Serves 6-8

1 loaf of bread dough (use frozen dough or make your own)
2 cups chopped cooked turkey
1 1/2 cups turkey gravy or 1 can cream of chicken soup
1 cup stuffing
1/2 cup cranberry sauce
Salt and Pepper to taste

Roll the bread dough onto a greased 10 x 15 cookie sheet.  To make the braid, cut 1 inch strips along both of the long sides.  The strips should be about 1 inch wide and 4 inches long.  This will leave a 4 inch rectangle strip in the center for the filling.  Combine all the other ingredients.  Spoon the filling down the center of the rectangle.  Starting at one end, pick up one of the strips and lay over the filling.  Alternate on each side to form a crisscross pattern.  Let rise for 25 minutes and bake at 350° for 20-25 minutes or until golden brown.

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Soft and Chewy Gingersnaps

I was really hoping to post the soup I made for dinner, but it didn't turn out as well as I had hoped.  Its a great recipe, I think it just needs some tweaking.  Instead I have a fabulous recipe for Gingersnaps.  I've had this for years and as luck would have it, my son decided to try it yesterday.  Before now, the only gingersnaps I've ever had are the super crunchy ones that you get in a 3 pound bag at Walmart around the holidays.  Its so sad that I didn't know what I was missing.  Homemade gingersnaps are soft, chewy, sweet and delicious!  They would be amazing crumbled over ice cream and drizzled with caramel sauce.  But my favorite way to eat them is hot out of the oven!

Soft and Chewy Gingersnaps

3/4 cup shortening
1/4 cup molasses
2 1/4 cups sifted flour
1/2 tsp. salt
1 tsp. cinnamon
1 cup brown sugar
1 egg
2 tsp. baking soda
1 tsp. ginger
pinch of cloves
white sugar for rolling the cookies in

Preheat the oven to 375°.  Cream the shortening, brown sugar, molasses and egg.  Add the dry ingredients and mix well.  Form into small balls about the size of a walnut and roll in sugar.  Bake for 8-10 minutes.

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Homemade Caramel Apples

I love making caramel apples in the fall!  But I hate using pre-wrapped caramels to do it and I've had a hard time finding a great homemade caramel recipe until now.  I ran across this a few years ago in a Taste of Home magazine.  I've probably tried 5 or 6 different homemade caramel apple recipes over the years, but I always come back to this as my "go to" recipe.   My kiddos had a blast drizzling on melted chocolate and peanut butter and white chocolate all over them.  Then they doused them with sprinkles and crushed Oreo's. 

I will give you a few tips to make your caramel apple experience easier. 

• Make sure your apples are room temperature.  If they're cold the caramel won't stick well.
• These are best when eaten at room temperature.  If you store them in the fridge, let them warm to room temperature before you eat them.
• Make sure the spot you set your finished apples has been sprayed with cooking spray, even if you are setting them on waxed paper.  Trust me on this one!
• When you dip the apples be sure to turn them slowly to keep from getting air bubbles in the caramel.

Homemade Caramel Apples
Makes 10-12 apples

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. 

Caramel Apple tips from:  Real Mom Kitchen

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