Easter Nests

These were a delicious tradition at my house growing up at Easter time.  I have now continued that tradition with my kids.  They love helping me make these every year, and they are tasty too!

Easter Nests

2 Tbl butter
1 (7 oz) marshmallow creme
1/4 cup peanut butter
3 cups chow mien noodles
pastel peanut m&ms

Place a large pot on medium-high heat
Melt butter
Add peanut butter and marshmallow creme and mix until combined
Remove from heat and stir in chow mien noodles until coated
Drop in small spoon fulls on wax paper
Place m&ms on each nest

Chicken Verde Casserole

I got this recipe from Girls in Aprons, and it sounded delicious.  Then I found out that it won the LDS Living Casserole Contest, and I knew I HAD to try it.  The flavors were perfect, and just like they said, even the kids liked it.  We are going to be putting this one into the regular rotation for dinner from now on.  Thanks Girls in Aprons for sharing!

Verde Chicken Casserole
Adapted from {Girls in Aprons}

1 container (16 oz) sour cream
1 jar (16 oz) green verde salsa
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
2-3 chicken breast, cooked & shredded or cubed
1 can (15 oz) black beans, drained & rinsed
1 cup frozen corn, thawed & drained
1/3 cup chopped cilantro
4 cups mexican blend cheese, shredded
green onion, chopped for garnish
6 flour tortillas

Preheat oven to 350°
Line two 8" or 9" round pans with foil on the bottom and up the sides
Grease pans with cooking spray
In a large bowl combine sour cream, salsa, and spices
Stir in chicken, beans, corn, and cilantro
In one pan place a tortilla in the bottom
Using an ice cream scoop, place three scoops of the chicken mixture and spread evenly over tortilla
Sprinkle 3/4 cup of cheese over mixture
Repeat layer (tortilla, mixture, and cheese)
Place tortilla on top and sprinkle with 1/2 cup cheese
Repeat in second round pan
Bake for 15-20 minutes until cheese is bubbly and casserole is warmed through
Remove from  oven and cool for about 5-10 minutes
Remove casserole by holding onto foil and lift it out of the pan
Place on cutting board and cut into desired size wedges
Serve with extra sour cream and green onion, if desired

Brown Sugar Bacon Asparagus

Everything is better with bacon!  Wouldn't you agree?  These Asparagus are the perfect balance of sweet and savory.  Yum!

Brown Sugar Bacon Asparagus

1 bunch fresh asparagus
1 Tbl olive oil
salt & pepper to taste
2 Tbl brown sugar
1 Tbl soy sauce
1/2 tsp minced garlic
2-3 slices of crumbled bacon

Wash and trim about an inch off the end of the asparagus
Place asparagus in an 8x8 baking dish
Drizzle olive oil over asparagus and sprinkle with salt & pepper
In a small bowl mix brown sugar, soy, garlic, and bacon
Pour over asparagus and bake at 350° for about 15-20 minutes

All Stars eCookbook Contest

I am so excited to have been invited to be part of the All Stars eCookbook Contest!  My Crockpot Beef Stroganoff has been chosen, and I need YOUR help!  Just click on the photo below and vote!  Then after you have voted you can enter yourself in the contest too!  That's right...you too!  Not only are they giving away a Cuisineart 3-in-1 Multicooker to the winner who gets the most votes for their recipe, but they are also giving away a Cuisineart 3-in-1 Multicooker to one lucky reader as well! The contest runs from today (March 25th) until next Tuesday (April 1st).  So please vote and share!  You can only vote for my recipe once, but you can enter yourself in the giveaway once each day!

Snickerdoodle Cupcakes

My husband's favorite cookie is a Snickerdoodle!  So the other day when he called with some good news, I wanted to surprise him with a treat to celebrate.  The kids couldn't decide between cookies or cupcakes, so we combined the two!  They were so yummy and tasted just like Snickerdoodle cookies, only better, because they had Cinnamon Cream Cheese Frosting on top!

Snickerdoodle Cupcakes
Adapted from {MomAdvice}

1 box butter cake mix
1 cup milk
1 stick butter, melted
3 eggs
1 tsp vanilla
2 tsp ground cinnamon

4 Tbl butter, room temperature
1 (8oz) cream cheese, room temperature
3 cups confectioners sugar, sifted
1 tsp cinnamon
1 tsp vanilla
1 cup heavy whipping cream

Preheat oven to 350°F
Grease or line two cupcake tins
In a large bowl with a mixer, blend all ingredients until incorporated
Fill each cupcake tin 3/4 full
Bake for 20-25 minutes
Remove from oven and cool completely before frosting

In a large bowl mix together butter and cream cheese until smooth
Then add in sugar, vanilla, and cinnamon
In a separate bowl beat whipping cream until it forms stiff peaks
Fold in whipped cream to cream cheese mixture and refrigerate until ready for use

Copycat Wingers Sticky Fingers

We had these for my husband's Superbowl birthday party, and they did not disappoint.  This is one of our favorite menu items at Wingers and we couldn't really tell the difference.  We will be making these again...and again!

Copycat Wingers Sticky Fingers

1/3 cup Frank's Original Hot Sauce (must be Frank's)
1 1/2 cups brown sugar
2 Tbl water
1 bag breaded chicken fingers
Buttermilk Ranch for dipping

Bake chicken fingers according to package directions
In a small pot combine hot sauce with brown sugar and water
Bring to a boil and whisk until sugar is completely dissolved
Remove sauce from heat and allow to cool for about 5-10 minutes to thicken
While sauce is still warm use thongs to dip cooked chicken into sauce
Plate with a side of buttermilk ranch for dipping

Butterscotch Bars

These are thick and dense and best served, in my opinion, with a big scoop of toffee ice cream!

Butterscotch Bars

1 cup (2 sticks) butter, softened
1 1/2 brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup pecans, chopped
1/2 cup milk chocolate chips
1/2 cup butterscotch chips

Preheat oven to 350° F
For thin bars grease a 9x13 pan
For thicker bars grease a 8x8 pan
In a large bowl cream butter and sugar with an electric mixer
Add egg and vanilla and beat until batter is light and smooth
Scrapping the sides of the bowl periodically
Blend in flour, baking  powder, and salt
Stir in pecans, chocolate, and butterscotch chips
Pour batter into prepared pan and level with rubber spatula
Bake in center of oven for 35-45 minutes or until a toothpick comes out clean but center is still soft

Slow Baked Brisket

Quite a few years ago when we lived in Arizona, a friend of ours had us over for dinner and made this Brisket.  Fast forward years later and my husband and I still talk about how good it was.  So we decided to ask for the recipe and try it for ourselves.  It was so good!  The best part is that most of the work is done ahead of time so that it frees up the oven for all the yummy sides you want to make.  I served it with my Loaded Potato Casserole and Asparagus with Bacon (which I will have to share in the future).

Slow Baked Brisket
Courtesy of {Sally Blackham}

6-8 lb brisket
celery salt
onion salt
lowery's season salt
garlic powder
liquid smoke
barbeque sauce (of your choice)

Place brisket in a large pan, spread generously liquid smoke over meat and rub it evenly.
Sprinkle spices generously.
Repeat on other side.
Cover and refrigerate 24 hours.
Preheat oven to 250 and cook for 8 hours.
Refrigerate overnight.
Skim fat, slice meat thinly, pour barbeque sauce into pan.
Place meat on top, pour more sauce on top and heat for 30-60 mins at 350.

Cinnamon Bun Caramel Corn

This is one our favorite treats for family movie nights!

Cinnamon Bun Caramel Corn
Courtesy of {April Honey}

2 bags microwave popcorn
1 cup roughly chopped pecans
1 cup brown sugar
1/2 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250.
Pop popcorn and remove unpopped kernels.
Mix with nuts, set aside.
Combine brown sugar and cinnamon in microwave safe bowl. Mix well.
Chop butter into chunks and place in bowl.
Pour corn syrup over everything.
Microwave on high for 30 sec. and stir.
Microwave again for 2 min. and stir, then for 2 more min. and stir completely.
Add vanilla and baking soda, stir.
The mixture will foam and rise.
Pour the caramel mixture over the popcorn and mix till all is coated.
Spread popcorn onto a foil lined cookie sheet.
Place pan in oven and bake for 30 min stirring every 10.
Remove pan from oven. Melt almond bark.
Drizzle over popcorn mixture. and cool completely.
(Note:  it cools quicker if you remove popcorn from hot pan first before adding almond bark)

Almond Bark Candy

A quick and inexpensive treat!  These are always a favorite...and you can customize them for any holiday.

Almond Bark Candy
Courtesy of {Linda Sackett}

20 oz almond bark or white chocolate
1/2 cup peanut butter
2 cups rice krispies
1 cup mini marshmallows
1 cup dry roasted peanuts

In a large bowl microwave almond bark and peanut butter for one minute
Remove and stir, if not melted microwave for additional 30 seconds
Stir until smooth
Fold in rice krispies, marshmallows, and peanuts
Use a cookie scoop to measure each serving and drop on wax paper
Let cool completely to set up
Tip:  I like to scoop mine into mini cupcake wrappers in my mini muffin tin