Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts

Candy corn rice krispies


This dessert recipe is genius! It's super simple to make, delicious and perfect for all your Halloween and Thanksgiving get-togethers. Even if you're not a fan of candy corn, you won't be able to get enough of these Candy Corn Rice Krispie treats. They're ooey gooey, crunchy, and perfectly chocolate-y. You've really got to try them!


Ingredients:

  • 6 cups Rice Krispie cereal
  • 6 cups mini marshmallows
  • 5 tbsp butter
  • orange gel food coloring
  • dark chocolate
  • white chocolate

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Add the mini marshmallows to the pot and stir until melted.
  3. Add some orange gel coloring to your melted marshmallows and remove from heat.
  4. Add your cereal to your marshmallow mixture and stir until everything is well coated.
  5. Press the mixture into a buttered baking dish (11x13) and let cool.
  6. Once cooled, cut into triangles (like the shape of candy corn).
  7. Melt your dark and white chocolate in separate bowls.
  8. Dip the base of your triangle treat into the dark chocolate, and dip the top into the white. Place the treat on a sheet of wax paper and let cool.
  9. Treats can be stored in an airtight container for up to 3 days. Enjoy!
 

Crescent Roll Carrots with Egg Salad


If you’re looking for that “WOW” recipe to serve to your Easter guests this spring, you’ll love this fun novelty appetizer! Skip the veggies and dip, and whip up these quick and easy Crescent Roll Carrots with Egg Salad.

Pick up some cone molds or make your own with tin foil, and you’ve got the perfect base for easy crescent roll “carrots.” These are so delicious, and with the fresh dill as a stem, they’re almost too cute to eat!


Ingredients:

For the “carrots”

  • 1 tube Pillsbury crescent rolls
  • 1 egg, whisked with 1 teaspoon of water
  • Orange gel food coloring
  • 1 bunch of fresh dill or parsley

For the egg salad

  • 4 eggs
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup celery, diced
  • 1 green onion, chopped

Directions:

For the egg salad,

  1. place eggs in a saucepan and fill with cold water to cover.
  2. Bring to a boil over medium-high heat.
  3. Cover, remove from heat and let stand for 15-20 minutes.
  4. Drain and run under cold water until chilled.
  5. Place peeled, hard-cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  6. Stir in yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth. Add celery and green onion and stir to combine.
  7. Preheat oven to 400 degrees.

For the crescent roll "carrots,"

  1. unroll the crescent roll dough onto a cutting board, then press the dough to fill in the seams.
  2. Cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash. Roll the strips into a 17"-18" long log.
  3. Using tin foil, cut off a piece and roll it into a cone shape (or use horn molds).
  4. Wrap one dough log around each cream horn mold and repeat for the remainder of crescent roll dough.
  5. Brush the orange food coloring over each carrot shaped dough, then set carrots on a lined baking sheet.
  6. Bake for 6-8 minutes until golden brown.
  7. Allow carrot crescents to cool for about 5 minutes, then carefully remove the cone and allow to cool completely.
  8. Fill each “carrot” with egg salad, then add a few sprigs of dill to act as the stem. Serve and enjoy!

Rainbow Jello Easter Eggs


Painting Easter eggs has always been a family favorite. Only thing is you could never eat them after! Until now!

Instead of painting your traditional Easter egg, how about making a super colorful egg and then eating it! Layering your favorite jello flavors into an egg shape will change the way you celebrate Easter forever!


Materials:

  • Plastic Easter Eggs
  • Drill
  • Hot glue gun
  • Syringe medicine dispenser

Ingredients:

  • 3 oz boxes of JELL-O in red, orange, yellow, green, blue, and purple
  • 16 oz Cool Whip
  • 6 cups water, divided

Directions:

  1. Use the drill to cut a hole in the top of your plastic Easter eggs. If your eggs have small holes in them, use the hot glue gun to cover those holes so liquid won’t leak out.
  2. Spray the inside of each plastic egg with nonstick cooking spray.
  3. Heat 1 cup of water for 2 minutes in the microwave until boiling. Mix in 1 box of JELL-O — we started with purple and worked our way up. Once the JELL-O is dissolved, add 1/3 cup Cool Whip to a separate bowl and pour half of the JELL-O mixture onto it. Stir until creamy.
  4. Use the medical syringe to squirt the Cool Whip JELL-O into the bottom of your Easter eggs. Cool in the refrigerator for 30-45 minutes until the JELL-O has set.
  5. Now, add a layer of the purple JELL-O without the Cool Whip. Refrigerate for 30-45 minutes.
  6. Repeat the steps with all of the different colors of JELL-O: Blue, Green, Yellow, Orange, and Red.
  7. Once the JELL-O has set, carefully remove them from the plastic eggs. Serve cold and enjoy!

Baby Chick Cheese Balls


Bring on Springtime with These Adorable Easter Chicks Lemon Cookies!
Spring is such a fun time for novelty foods, and these Easter Chicks Lemon Cookies are a perfect testament to that! Ring in your Easter festivities with these yummy cookies that look absolutely adorable!

All you need is some lemon cake mix, eggs, shortening, and a few decorating ingredients! Make your dough and get rolling…these bake up in a few short minutes, and it’s chow time!


Ingredients:

  • 9 orange gummy candies
  • 1 box lemon cake mix
  • 2 eggs
  • ½ cup shortening
  • Yellow food coloring (optional)
  • 1-2 tablespoon(s) mini semi-sweet chocolate chips
  • Small amount of orange frosting

Directions:

  1. Cut off pieces from your orange gummy candies, and set aside to use as beaks.
  2. To prepare cookies, in a large mixing bowl, beat together cake mix, eggs, and shortening until well blended.
  3. Add yellow food coloring if you want the yellow color of the chicks to be brighter.
  4. For each chick, roll two balls of dough. One ball should be about 1½ inches, and the other should be about ¾ inches.
  5. Place on a lined cookie sheet with the smaller ball just touching the larger ball.
  6. Bake at 350 degrees for 10-12 minutes, or until edges of cookies are golden brown.
  7. Remove from heat, and while the cookies are still warm, carefully press in two mini chocolate chips for the eyes.
  8. Remove cookies from cookie sheet to a wire rack to cool completely, being careful not to break the chicks apart.
  9. Once cookies are completely cool, pipe orange frosting onto the bottom of each chick for the feet.
  10. Using a dot of orange frosting, 'glue' an orange slice beak onto each cookie. Serve and enjoy!