Coconut Marshmallow Nests

What a nice little treat to make, a great idea for a school treat that the kids will enjoy!!!

    

    1/2 teaspoon water

    3 to 4 drops green or other food color

    1-1/4 cups mounds Sweetened Coconut Flakes

    2/3 cup miniature marshmallows

    1 tablespoon plus 1 teaspoon butter

    Hershey's Candy-Coated Milk Chocolate Eggs  

      

Combine water and food color in small bowl or small jar with cover or re-sealable plastic bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated.

Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut.

Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs.

Easter Bread (Gurrugulo)

 Easter is almost here, why not celebrate by making some Easter Bread!

1 pound (slightly more than 3 1/2 cups) all-purpose flour
9 large eggs, divided
1 cup granulated sugar
3/4 cup extra virgin olive oil
2 teaspoons baking powder
1 lemon, zested
Colored sprinkles

In a large bowl, combine flour, 4 eggs, sugar, olive oil, baking powder, and lemon zest. Mix until it becomes a dough.
Cut the mix into four equal parts (one for each Gurrugulo). Reserve two thin 6-inch strips for each Gurrugulo. Take one part, divide it again into three equal parts and roll each part into a strip about 1/2 inch thick.

Take the three strips, unite them at one end, and slowly and carefully braid them until the very end. Unite the two ends.  Where the ends meet, place an egg. Roll the two thin strips of the mix and place them over the egg in a cross fashion. The strips will hold the egg down. During the braiding process, if the strips are too soft or too sticky, add some flour to facilitate the process. Repeat this process with the remaining dough, until four Gurrugulo are made.
Beat the remaining egg and, with your finger, wet the entire surface of each Gurrugulo with the beaten egg. Add sprinkles and bake for 20 minutes at 400 degrees F.

Whole Wheat Brown Sugar Banana Bread Pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup

Creole Jambalaya

 Yummy Jambalaya!

2 tablespoons butter or margarine

1 large onion, chopped

1 green bell pepper, chopped

8 green onions, chopped

2 celery ribs, chopped

3 cups cubed cooked ham (1 pound)

1 pound Cajun-flavored or smoked sausage, sliced

1 (8-ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

5 cups cooked rice

Garnishes: fresh parsley sprig, chopped fresh parsley

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally

Peach Cobbler

 Easy to do peach cobbler!!!!!!!!!!

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.