CHOCOLATE NESTS

A sweet Easter treat - and fun for the kids!

CHOCOLATE NESTS

8 ounces of chocolate
2 tablespoons vegetable shortening
1 cup crisp rice cereal
1 cup chow mein noodles
miniature candy-coated chocolate eggs

Line two baking sheets with waxed paper.
In a large microwave-safe bowl, combine chocolate and shortening. Microwave on medium, stirring at 1-minute intervals until chocolate is melted and smooth, about 2 minutes.
Gently stir rice cereal and chow mein noodles into chocolate mixture until thoroughly blended.
Drop chocolate mixture by heaping tablespoons 1 inch apart onto prepared baking sheets. Using the back of a spoon, make an indentation in each spoonful of chocolate mixture to form a nest. Place 3 eggs in each indentation.
Place chocolate nests on baking sheets in the refrigerator, chill until set, about 1 hour.
Enjoy!

Recipe adapted from the Great American Home Baking, cookie collection
www.mygreatrecipes.com/home-baking

CHOCOLATE CHIP PANCAKES

Pancakes for a lovely, lazy weekend morning - unless you happen to be feeding six kids, who stayed up super late the night before!
However these Chocolate Chip creations were very much appreciated and enjoyed and helped to ease the sweet, bleary eyed kids into their morning.

CHOCOLATE CHIP PANCAKES

2 1/2 cups flour
1 cup semi-sweet chocolate mini morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup vegetable oil
1/3 cup brown sugar

Mix flour, morsels, baking powder and salt in a large bowl. Combine milk, eggs, vegetable oil, and brown sugar in a medium bowl. Add to flour mixture. Stir just until moistened. Pour 1/4 cup batter onto a hot griddle or skillet and cook until bubbles begin to burst. Turn and cook for about 1 minute longer or until golden.
Enjoy!

Recipe adapted from Arkansas Living, July 2013
www.aecc.com/arkansas-living-magazine‎

BAKED ZITI

An old friend and her kids made a long drive and came to stay a couple of weeks ago. We met when I first moved to Lake Charles, Louisiana in 1998 - a long time ago - and our kids have also become good friends. It was a short visit, but marvelous!!
After ordering pizza for lunch, the kids decided they wanted to just hang out and play at the house, so Rachel and I spent the chilly, grey afternoon in the kitchen, happily, peacefully and warmly chatting and cooking, pasta, meatballs, and dessert, and drinking endless cups of tea, while the girls created lavender scented sachets out of dried lavender buds, napkins and ribbon.
The one sight we did take our visitors to see, was the nearby Target Store - every one of the kids was anxious to spend their money and souvenir cash there. We had to laugh because while in Lake Charles over the summer, that was where my kids wanted to venture to - 10 hours in the car to go to a store it would take us 10 minutes to drive to!!

My husband spent his weekend days at a Rotary Conference and traveling to Kansas City for a professional football game. Out of relief, or resignation, or I like to think, graciousness, he spent the night at a hotel close to the conference, even though it was local, allowing my friend and I wonderful time to talk and continue catching up well into the night.

BAKED ZITI

SAUCE
3 tablespoons olive oil
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
3/4 teaspoon salt
1 teaspoon sugar
freshly ground black pepper, to taste
PASTA
1 pound ziti
2 (15 ounce) containers ricotta cheese
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
freshly ground black pepper, to taste
1/2 cup grated parmesan cheese
2 cups shredded cheddar cheese

TO PREPARE SAUCE
Heat olive oil in a medium saucepan. Add garlic and cook one minute. Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
Heat oven to 350F. Coat a 13 by 9 inch baking pan with cooking spray.
TO PREPARE THE PASTA
Cook ziti, drain pasta, reserving 1/2 cup of cooking water.
Place pasta, ricotta, salt, garlic powder, oregano, red pepper flakes, black pepper, half of the parmesan and 1/2 cup cheddar in a large bowl. Stir to mix, adding a few spoons of pasta cooking water until creamy.
Add tomato sauce and mix. Place in a baking dish. Sprinkle the top with remaining parmesan and cheddar cheeses.
Cover with foil and bake for 30 to 45 minutes, utnil thoroughly heated.
Remove foil during last 10 minutes of cooking time, to brown.
Enjoy!

Recipe adapted from Relish Magazine, February 2010
relish.com/recipes/‎

PUMPKIN PATCH DIPPERS and AUTUMN LEAVES WITH PEANUT BUTTER DIP

Here are a couple of fun Fall ideas for the kids - although to be honest, I enjoyed them too!! I made the Pumpkin Patch Dippers and Autumn Leaves with Peanut Butter Dip for an after school refreshment, as a cheerful, lighthearted way to greet the kids when they came home with their friends.

PUMPKIN PATCH DIPPERS

Peel a large carrot and cut it into 1/4 inch thick coins. Slide a piece of parsley onto a toothpick, then skewer each coin. Thread a sliced green onion stem onto each toothpick. Serve the "pumpkins" in a plate of hummus.
Enjoy!

Recipe adapted from Family Fun, October 2012
www.parents.com/familyfun-magazine/‎

AUTUMN LEAVES WITH PEANUT BUTTER DIP

LEAVES
Heat oven to 400F.
Use a cookie cutter to make leaf shapes, spritz them with cooking spray, and sprinkle with raw sugar.
Bake for 3 to 4 minutes.
Enjoy!

Recipe adapted from Parents Magazine, October 2009
www.parents.com/recipes/‎

PEANUT BUTTER DIP
8 ounces of cream cheese, softened
1/2 of an 8 ounce container of whipped topping
1/4 cup apple butter
1/2 cup smooth peanut butter

Mix all ingredients together.
Enjoy!

PEANUT BUTTER AND JELLY MUFFINS and PEANUT BUTTER AND JELLY BARS

With the kids being back in school, my mind turns to school lunches and the inevitable peanut butter and jelly. The first recipe for PB&J was published in 1901 - until then peanut butter had been paired with pimento cheese! www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The classic combination is evident in these interesting recipes, while venturing beyond the simple sandwich, of which the average American eats 1500 by the age of 18 www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The Muffins and Bars are strongly kid approved, and were very much enjoyed by the adults too.

PEANUT BUTTER AND JELLY MUFFINS

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
1/4 cup chopped peanuts
1/2 cup milk
4 tablespoons vegetable oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1 tablespoon cider vinegar
2 bananas, mashed
4 tablespoons strawberry jam

Heat oven to 350F. Grease muffin cups, or line with paper liners.
Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and the peanuts.
Combine the milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top if desired.
Enjoy! Please let your friends and family know about recipe doodle!

PEANUT BUTTER AND JELLY BARS

1 1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1 2/3 cup peanut butter chips

Heat oven to 375F.
Grease a 9 inch baking dish, set aside.
Stir together flour, sugar and baking powder, cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in beaten egg until blended.
Reserve half of the mixture, press remaining mixture onto bottom of the prepared pan. Stir jelly slightly, spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Sir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture, sprinkle over the top.
Bake in oven for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Enjoy! Please let your friends and family know about recipe doodle!

Recipe adapted from The Northwest Arkansas Times, August 1999
www.arkansasonline.com/news/features/food/‎

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE and VANILLA CUPCAKES WITH CREAM CHEESE FROSTING and CARAMEL FROSTING

I met my incredible husband fourteen years ago today - and we recently celebrated 12 wonderful years of marriage. Three children, one new business and lots of travel later, I still always look forward to seeing him at the end of the day, and spending time together.
The traditional gift of linen was represented by the napkins at one of our favorite local establishments, which also happens to be the restaurant where we met. We always love Bordinos, not just for the nostalgia, but also for the outstanding food and service and excellent atmosphere, and because it is too fancy a place to take the aforementioned adorable kids.
However, they did get to dine on these delicious, kid friendly chicken nuggets, and we all celebrated together as a family with the yummy vanilla cupcakes.

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE

1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breast, cut into strips
1/4 cup milk
1/2 cup plain bread crumbs

Heat oven to 400F.
Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, onion and garlic powders, salt and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour breadcrumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet, spray with cooking spray. Bake for 20 minutes or until thoroughly cooked. Serve with bar-b-que sauce.
Enjoy!

TANGY BAR-B-QUE SAUCE

In a saucepan, stir together 1/3 cup barbeque sauce, 1 tablespoon of cider vinegar, 2 tablespoons of honey and 1 teaspoon of grated orange rind. Bring to a boil, reduce heat to low and simmer for about 4 minutes.
Enjoy!

VANILLA CUPCAKES

In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/8 teaspoon salt. In a large bowl, beat 6 tablespoons of softened butter with 2/3 cup sugar on high for 2 minutes. Beat in 3 egg yolks and 1 teaspoon of vanilla extract. Beat in half the flour mixture on low. Add 1/2 cup milk and beat briefly. Beat in remaining flour just until combined. Spoon batter into paper liners in a 12 cup muffin pan. Bake at 350F for about 20 minutes.
Enjoy!

Recipe adapted from Relish Magazine, March 2013
relish.com/issues/march-2013/

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 to 2 cups of powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

CARAMEL FROSTING

Bring 1/2 cup firmly packed light brown sugar, 1/4 cup butter and 2 tablespoons of milk to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat, and stir in 1/2 teaspoon vanilla extract and 1 cup powdered sugar.
Enjoy!

Recipes adapted from Southern Living, October 2010
www.southernliving.com/food/kitchen-assistant

CHALLAH FRENCH TOAST

I was driving back to town, after a night away, and could not pass up the opportunity to visit Neighbors Bakery, in Harrison, Arkansas - one of our favorite spots for refreshments when we are in that area.
I bought coffee, cookies and several loaves of bread - but was especially excited to try the challah - remembering I had seen recipes using this particular style of egg bread.
I found this great french toast recipe - delicious!! I loved the hint of orange, and felt it really made the dish something special - perfect for a quick week day breakfast with the kids, or a leisurely brunch with friends.

CHALLAH FRENCH TOAST

6 eggs
1 1/2 cups half and half
zest from one orange
1 teaspoon vanilla extract
1 1/2 tablespoons honey
1/2 teaspoon salt
1 loaf challah bread
butter
vegetable oil

In a large, shallow bowl, whisk together eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah in 3/4 inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a plate and keep warm. Cook the remaining soaked bread slices adding butter and oil to the pan as needed. Serve hot with butter, maple syrup and confectioners sugar.
Enjoy!

Recipe adapted from Barefoot Contessa, 2002
www.foodnetwork.com/barefoot-contessa/recipes/index.html