EASTER EGG NESTS
These are so pretty as an Easter treat. I've seen these topped with "Peeps" as well. They're a fun, but messy project but who doesn't mind licking chocolate off of their fingers??? Choose your favorite flavor of Jelly Bellys to decorate them with and then drop a few Jelly Bellys on the serving place as garnish. The original recipe is from my grandmother - adapted to make Easter Egg Nests.
Provided by DebS 2
Categories Candy
Time 30m
Yield 32-34 nests
Number Of Ingredients 4
Steps:
- Melt chocolate with oil.
- Pour over chow mein noodles and mix well.
- With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests.
- Let cool until chocolate it's firm.
- Top each nest with 4 Jelly Bellys.
EASTER RICE KRISPIES TREATS
Steps:
- Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.
- In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
- In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
- Add Rice Krispies cereal. Stir until well coated.
- Using lightly greased hands, divide the warm mixture into prepared cupcake tins . Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
- Follow steps 1 and 2 of the stove top directions above.
- In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
- Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary. Source: Kellogg North America Company. Reprinted with permission.
Nutrition Facts : Calories 166 kcal, Carbohydrate 34 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 19 g, Fat 3 g, ServingSize 16 Treats (serves 16), UnsaturatedFat 0 g
EASTER BIRD'S NESTS
Such a cute edible decoration!
Provided by Jilly
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
- Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
- Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 40.2 g, Cholesterol 16.5 mg, Fat 21.1 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 174 mg, Sugar 24.7 g
BIRD'S NEST TREATS
I make this birds nest recipe in the spring when the birds are starting to build their own nests. They are so easy to make and disappear just as fast. -Pam Painter, Poseyville, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, melt butter and marshmallows until smooth, stirring occasionally. Add the peanut butter and chocolate chips; heat and stir for 2 minutes or until smooth. Remove from the heat; stir in chow mein noodles until well coated. , Divide into 12 mounds on a waxed paper-lined baking sheet. Using fingers, shape each into a nest; press an indentation in the center of nest. Fill each nest with three or four jelly beans or candy eggs. Cool.
Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 149mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
EASTER EGG NEST TREATS
Make and share this Easter Egg Nest Treats recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
- MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
- Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.
EASTER NEST TORTE
In this delectable dessert, a luscious cake layer nestles rich mousse and chocolate "twigs." Your guests won't be able to get enough of this unique Easter nest cake recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack., From a large sheet of waxed paper, cut a 29x5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable. , Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2- to 3-in. "twigs"; set aside. , For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature., In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center.
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 142mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
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