Cake Mix Cookies with Mini Eggs!

Cake Mix Cookies

*I used chocolate cake mix and french vanilla cake mix. The chocolate ones were very brownie-esque but I preferred the vanilla ones :)

CAKE MIX COOKIES

Printed from COOKS.COM

1 package of cake mix (any flavor)

1 large egg

1/4 cup of oil

1/4 cup of water

1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips,

M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.

Combine cake mix, egg, oil, and water. Beat until well blended. Stir in

remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cookie sheet.

Bake for 15 minutes or until done.

Makes about 4 dozen. Yummy!

Bird Nest Easter Treats

Bird Nest Easter Treats

Chow mein noodle birds nest cookies are so simple to make, and so adorable, too. If you are making these chow mein noodle cookies for Easter, you can also use jelly beans in place of the peanuts for a more festive cookie.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 2 cups semisweet chocolate chips
• 1 cup peanut butter
• 2 cups chow mein noodles
• peanuts

Preparation:

1. Line a baking sheet with waxed paper.


2. Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.


3. Stir in chow mein noodles until fully coated.


4. Drop by tablespoonsful onto prepared baking sheet, forming a nest shape with your fingers.


5. Place a few peanuts in the center of each nest for eggs.


6. Refrigerate until firm.
7. 
   

Cashew Chicken Stir Fry

Cashew Chicken Stirfry

*Picture doesn't have cashews

Cashew Chicken Stir Fry

Author: Kristen Duke

Recipe type: Main Dish

Cuisine: Asian

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 6

 

Add as much chicken, broccoli, carrots, cashews as you like, it’s a very versatile recipe

Ingredients

• 2 tablespoons cornstarch
• ⅔ cup chicken broth
• 3 tablespoons soy sauce
• ½ teaspoon fresh or ground ginger
• 2 tablespoons vegetable oil
• 2-3 skinless, boneless chicken breasts, cubed
• ½ cut chopped carrots
• 1 cup broccoli spears
• 1 (8 ounce) can sliced water chestnuts,drained
• ⅔ cup cashews
• 2 cups cooked rice

Instructions

1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce and ginger; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
2. Pour the remaining tablespoon of oil into the wok, and stir in the carrots, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
3. Serve over rice

White Chocolate Covered Popcorn

White Chocolate Covered Popcorn

Valentine's Popcorn (White Chocolate Popcorn)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 8-10 cups

Ingredients

• 12 ounces white chocolate
• 8 cups popped popcorn
• 1/2 tsp. salt
• sprinkles
• (optional) conversation hearts

Method

Heat chocolate in the microwave or a double boiler until melted.

Place the popcorn in a large bowl, and pour the melted chocolate over it. Then use a spoon to toss the popcorn gently until it is evenly coated with the chocolate. Spread the popcorn out evenly on a baking sheet covered with parchment, wax paper, or aluminum foil. Sprinkle evenly with the salt, then sprinkle with as many sprinkles and conversation hearts as you would like.

Let cool for 10 minutes or until the chocolate has hardened. Break up into small pieces then serve or store in an airtight container for up to 1 week.

Peanut Butter Cup Stuffed Chocolate Cupcakes

Peanut Butter Cup Stuffed Chocolate Cupcakes

Reese’s Peanut Butter Cup Stuffed Cupcakes

Reese’s Peanut Butter Stuffed Cupcakes

Ingredients

• 1 Devil’s Food Cake Mix
• 1 box (5.9 oz) chocolate pudding
• 1 C sour cream (I use low fat)
• 1 C oil (just made up for that low fat huh?)
• 4 eggs
• ½ C water
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.
2. Unwrap mini Reese’s, push one in to each cupcake batter portion.
3. Bake for 18 minutes. I don’t bake them a minute longer than that. At 18 minutes they are just barely done. I like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

Peanut Butter Frosting Recipe:

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

I usually just use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe. I also melted some chocolate chips, threw in some butter and then drizzled a little chocolate on top.

Peaunut-Butter-Cup-Stuffed Ginger Cookies

Peaunut-Butter-Cup-Stuffed Ginger Cookies

ingredients

• 3 cups flour

• 1 teaspoon baking soda

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon pepper

• 1/4 teaspoon salt

• 2 sticks  (8 oz.) unsalted butter at room temperature

• 1/4 cup granulated sugar

• 1/4 cup light brown sugar

• 1 egg

• 1/3 cup molasses

• 36 miniature peanut butter cups, such as Reeses, chilled

• Confectioners sugar, for rolling

directions

1. In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
2. Using an electric mixer, cream the butter, granulated sugar and brown sugar on high speed until smooth, light and fluffy, 2 minutes. Beat in the egg for 30 seconds, then mix in the molasses. Scrape down the bowl. Add the flour mixture in 2 batches, mixing on low speed until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least 1 hour or up to 1 day.
3. Preheat the oven to 350 degrees . Line 3 cookie sheets with parchment. Working with 1 tbsp. of dough at a time, mold the dough around each peanut butter cup to enclose completely. Place 12 dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Using a spatula, transfer the cookies to a rack to cool for 5 minutes.
4. Roll the cookies in the confectioners sugar, then return to the rack to cool completely. Roll the cookies in the confectioners sugar again before serving.

Crockpot Chicken and Noodle Soup

Crockpot Chicken and Noodle Soup

Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles - we used brown rice vermicelli noodles that worked amazingly well!
2 cups cooked chicken chopped or 2 cans canned cooked chicken - we used 3 chicken breasts

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
- See more at: http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html#sthash.mptJ6hck.dpuf