Cadbury Creme Eggs

I love Easter candy. I think it is better than any other holiday candy. Halloween is just candy you can get every day, Easter candy is special. I am always debating if I want Cadbury Mini-eggs, Cadbury Creme Eggs, jelly beans, and the beloved Peeps! As you know, I’m always a fan of making things from scratch, but when it comes to candy it has become a necessity. My daughter has a severe peanut allergy and most candy are made in factories that also have peanuts around. I want her to be able to enjoy what others can, so there will a lot of candy making going on from now on.

There is a lot of down time with this recipe, but it’s worth it and the actual making process is very easy. Rolling into an egg shape is fairly easy as well, so there is no need to go out and buy a candy mold just for these.

Cadbury Creme Eggs

Ingredients

  • 1/2 cup light corn syrup
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 oz. milk chocolate chips
  • 2 Tbsp shortening

Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer. Add sugar, one cup at a time, mixing by hand after each addition. Remove about 1/3 of the mix and place in a small bowl. Add yellow and red food coloring and stir. Cover both mixes and refrigerate at least 2 hours. When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3 to 4 hours. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave for another minute. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1 to 2 hours of chilling, dip each candy one more time and chill.

Makes about 26 1.5 inch eggs.

Source: Insider’s Recipes Master Edition

Pepperoni Pizza Puffs

I’m not the pizza maker in our family. I make the dough and come up with topping ideas, but Alan is the one who tosses and slides the pizza dough off of the pizza peel. If I do it, we use the word “rustic” in regards to its appearance! What I can do is whip up these tasty morsels and have the whole house smell like pizza. My husband and daughter can come in and out of the kitchen and pop one in their mouths. They are really the perfect little snack and I feel good about conquering something in the pizza world!

You can mix up the toppings to your liking so the world is your pizza muffin oyster when it comes to these. Enjoy! This recipe makes 24 mini-muffins.

Pepperoni Pizza Puffs

Ingredients

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt
  • pinch of red pepper flakes
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup marinara sauce

Preheat the oven to 375 degrees. Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni and let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 20 to 25 minutes.

Serve the puffs with marinara sauce for dipping.

Source: Lick the bowl good, adapted from Everyday with Rachael Ray

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Cinnamon Sugar Wontons

If you have a few wontons left over and aren’t sure what to do with them, make these for a quick snack. I don’t really rely on a recipe, I just melt a little butter and sprinkle here and there since I typically don’t make 32 of these at a time. We are excited about Spring being on its way and Easter just around the corner so we decided to make ours in the shape of bunnies and tulips!

Cinnamon Sugar Wontons

Ingredients

  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 32 wonton wrappers
  • 4 Tbsp unsalted butter, melted

Pre-heat oven to 400 F. Lay wontons on a cookie sheet or Silpat, keeping them 1/2 inch apart. In a small bowl, combine sugar and cinnamon. Lightly brush the wontons with melted butter. Sprinkle the sugar and cinnamon mixture evenly on top of the wontons. Bake for 5 to 7 minutes, until golden brown. Cool on wire rack. Store in an air tight container for one week.

Source: Food.com

Healthy Sesame Chicken

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I’m a huge fan of Chinese food and I am slowly converting my husband. I finally had him going out to eat and then we got the news that my daughter has a peanut allergy. Which means Chinese restaurants are a big no-no now. I’m a big fan of re-creating things at home anyways, but now it’s vital to keep my tastebuds happy! This Sesame Chicken will definitely fool your tastebuds. You’ll think you are enjoying take-out and will quickly forget that it only comes in around 250 calories! That’s a win win in my book! If you’re still no convinced, wait till I tell you it takes less than 10 minutes to make. When you’ve had a hard day at work, grab some instant brown rice and whip this up. Quick, delicious, and healthy. It doesn’t get any better!

Healthy Sesame Chicken

Ingredients

  • 1/2 cup unbleached flour or 1/2 cup all-purpose flour
  • 1/4 tsp salt
  •  1/8 tsp ground black pepper
  • 4 boneless skinless chicken breast halves, cut into medium sized pieces
  • 1/4 cup reduced sodium soy sauce, use less if you have a sensitivity to salt
  • 1/4 cup sugar
  • 1/2 tsp dark sesame oil
  • 2 Tbsp sesame seeds, toasted
  • 1/4 cup chopped fresh scallions (both green and white)

In a gallon-size plastic bag, combine flour, salt, and pepper. Add chicken, seal bag, and shake well to coat.

Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add chicken to skilllet and cook, stirring, for 3 to 4 minute, or until no longer pink. Transfer to a plate.

Reduce heat to medium. Combine soy sauce and sugar in skillet. Cook, stirring occasionally, until the sugar dissolves, about 1 to 2 minutes max. Add oil and sesame seeds. Add chicken and scallion. Toss and serve immediately.

Source: Gourmet Day to Day

 

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