BIRD NESTS
This is a fun, kid-friendly recipe I pulled together a few years ago. My kids love helping me make these. -Jessica Boivin, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- In a large metal bowl over simmering water, melt baking chips; stir until smooth. Reserve 1/2 cup melted chips for decorations; keep warm., Add pretzel sticks to remaining chips; stir to coat evenly. Drop mixture into 24 mounds on waxed paper; shape into bird nests using 2 forks., Dip bottoms of Peeps in reserved chips; place in nests. Attach eggs with remaining chips. Let stand until set.
Nutrition Facts : Calories 276 calories, Fat 11g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 215mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE NESTS
Steps:
- Melt the chocolate and coconut oil in a bowl in the microwave 2 to 3 minutes. Coat the pretzel sticks in the chocolate and arrange them into nests on a parchment or wax paper-lined surface. Refrigerate for 10 minutes to set, then add the chocolate egg candies.
BIRD'S NEST COOKIES
Provided by Food Network
Time 49m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
- 2. Remove coconut from cookie sheet and set aside.
- 3. Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
- 4. In medium bowl, combine flour and salt. Blend into creamed mixture.
- 5. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut.
- 6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.
- 7. Remove cookies and cool completely. Fill indentations with M&M'S® Brand Speckled Milk Chocolate Eggs.
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
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