These seem to be all the rage this week. I have seen them all over the internet and Pinterest and I can see why, they are super cute and for someone like me that does not like to bake… this is perfect! It would be a great project for kids too!
I saw a great S’mores version that is also so sweet over on plainchicken.com. Check them out!
INGREDIENTS
One box of bunny Peeps
1 bag of Ghirardelli melting chips (found in the baking aisle)
Mini marshmallows, sliced in half
Pink sprinkles
Colored straws (cut down to size) OR baking sticks
Wax paper
That is what I used but use your imagination and whatever you may have in your baking cabinet.
NOTE: If you are using colored straws like I did, be sure to push the straws about 3/4 of the way up through the bunny as the straws can be a little flimsy when you melt them in chocolate.
DIRECTIONS
Line a baking sheet with wax paper.
Get all of your sprinkles and mini marshmallows ready to go.
Cut the straws so they are about 5 -6 inches long. Make sure you cut off the part that bends. Place one straw at a time up through each of the bunnies, if using straws be sure the straws go about 3/4 of the way up the bunny.
Melt the chocolate. Dip one bunny at a time in the chocolate, let the excess chocolate drip off. Place a mini marshmallow on one side of the bunny (where the tail would be ). Place on wax paper with the marshmallow side DOWN. Do this for each of the bunnies. Sprinkle the pink sprinkles over all of the ears.
Decorate anyway that makes you happy!
Place in the refrigerator to set the chocolate.
To display or give as a gift you can wrap each one individually in cellophane bags and tie with ribbon OR you could place a piece of styrofoam in a container adding Easter grass on top of that and insert the straws into the bowl or basket so they stand up nicely!
Enjoy,
This is a quick easy dinner dish you can have on the table with minimal effort… but with a lot of flavor! We ALL really enjoyed this dish as it was something a little different.
INGREDIENTS
4 boneless skinless chicken breasts
1 bottle of Russian dressing (I used Ken’s brand)
1/4 cup of brown sugar
1/2 sweet onion ( sliced in thin strips)
Salt
Pepper
DIRECTIONS
Preheat oven to 350 degrees. Salt and pepper both sides of chicken. Place chicken in a 13×9 pan. Place the onion slices over the chicken. Pour about 3/4 of the bottle of Russian dressing over the chicken and onions, enough to cover all of the chicken. Sprinkle the brown sugar over all of the chicken. Cover with tin foil and bake for 20 minutes. Uncover chicken and bake for another 20 minutes or until chicken is cooked through.
Enjoy,
We really enjoyed these turkey lettuce wraps. This recipe I found on the website canyou stayfordinner.com. There are tons of lettuce wrap recipes out there and some of them have a list of ingredients as long as my arm, but this one is simple with great flavor and a lot of the ingredients you may already have on hand! I will definitely be making these again.
INGREDIENTS
2 teaspoons sesame oil
2 Tablespoons soy sauce (low sodium)
1 Tablespoon brown sugar
1/4 cup Hoisin sauce (found in the Asian section of the store)
2 teaspoons olive oil
1 pound ground turkey breast
2 cups chopped button mushrooms (not in mine…mushrooms not my thing)
1 1/2 teaspoons chili powder
3 cloves of garlic, chopped
1 Tablespoon ginger root, minced
3 large carrots, grated
6 scallions, chopped (green and white parts)
1 8-ounce can water chestnuts, drained and chopped
Butter Lettuce
Salt
Pepper
DIRECTIONS
In a small bowl whisk sesame oil, soy sauce, brown sugar and Hoisin sauce together. Set aside. Add olive oil to large skillet or wok, set over medium high heat. Add ground turkey and cook for five minutes, crumbling the meat as it cooks. Add the mushrooms, cook for three more minutes stirring often and until turkey is no longer pink and the mushrooms soften. Add a pinch of salt and pepper. Add chili powder, garlic and ginger. Stir to combine. Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for three more minutes to allow the sauce to thicken slightly. Add carrots, scallions,and water chestnuts and give the pan one last stir. Remove from heat. Spoon a small amount of meat mixture on to the lettuce leaves and enjoy!
These are messy…but flavorful and healthy! Perhaps try pita pockets instead of the lettuce.
Enjoy,
Everyone that knows me knows I DO NOT like to bake! Dislike it. Too much perfection required! I like to change recipes and add this and that, not measure everything perfectly, and baking is not me! BUT, because a close friend is having a birthday soon I thought I would try something other than my “go to cake recipe”. So after some searching and looking I came across this recipe from the mostlyhomemademom website . This took some time and measuring but it was well worth it! Thankfully I made it on a Sunday afternoon and sent the leftovers with my husband to work. Well, it seems his co-workers enjoyed it as much as we did as the dish came home with a note of thanks and a “please refill and return”! (Thanks Craig!) I love my taste testers!
On to the recipe.
INGREDIENTS
20 oz. box of dark chocolate brownie mix (ignore ingredients on box)
3 eggs
1/2 cup melted butter
1/4 cup water
8 oz package of Reese’s Minis, chopped
Peanut Butter Mousse ingredients
1 cup creamy peanut butter
8 oz. cream cheese, softened
1 1/4 cup powdered sugar
8 oz Cool Whip, thawed
1/4 cup milk chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
In a large mixing bowl whisk eggs , add brownie mix, melted butter, and water, stir until well mixed. Batter will be slightly lumpy. Stir in 3/4 cup chopped Reese’s. Spread batter into 9×13 baking dish. Bake for 30 minutes or until cake tester comes out clean. Cool completely.
In a medium mixing bowl, beat peanut butter and cream cheese. Add in powdered sugar, small amounts at a time, beating after each addition. Gently fold in Cool Whip. Spread over COOLED brownies, sprinkle with remaining Reese’s .
In a microwave safe bowl heat chocolate chips at 30 second intervals until melted. Drizzle over brownies.
Keep refrigerated until ready to serve.
Enjoy,
I know, ANOTHER chicken recipe! This one had summer written all over it , although I baked it. It would be better on the grill, sadly we still have a snow covered grill and the weather is not co-operating in the slightest, although it is not snowing …it is RAINING! No matter how you cook this recipe it will be good. I marinated this recipe the night before I baked it.
INGREDIENTS
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons low sodium soy sauce
2 cloves minced garlic
4 boneless chicken breasts
DIRECTIONS
Preheat oven to 350 degrees or heat grill. Whisk together the pineapple juice, soy sauce, ketchup and garlic. Add the chicken and let marinate. (I let marinate overnight). I baked this at 350 for 40 minutes… But I can’t wait to put this on the grill!
Serve with rice and salad!
Enjoy,
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