CHOCOLATE EASTER NESTS

This Easter Nest recipe is so simple to make and everyone loves them. Have fun placing small jelly beans, or other cute Easter shaped candy in the center of each nest. Make several batches to give to all your family and friends! This recipe is exactly the way I made them at my cooking school and specialty shoppe!

CHOCOLATE EASTER NESTS:

8 ounces semi-sweet or milk chocolate. chopped
2 - 2 1/2 cups chow mein noodles
GARNISH:
small jelly beans, speckled malted milk eggs. or other Easter shaped candies

Line a baking pan with a peice of aluminum foil. Smooth the foil, and then butter or spray the foil with a non-stick vegetable spray.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the chow mein noodles, being careful not to break them.
Spoon six mounds of the mixture onto the prepared pan and, using your fingers, form each mound into a 4-inch nest shape. Make a small indentation in the center of each nest.
Place the pan, with the chocolate nests, in the refrigerator to set (about 30 minutes). Just before serving, remove the nests from the refrigerator and place some small jelly beans or other Easter shaped candy in the center of each nest'

Makes six 4-inch nests.

ROSIE'S RASPBERRY BARS

These are so simple to make....Feel free to use any of your favorite jams. I have made these in all flavors, and they all come out very good. (Apricot, Peach/Mango,Strawberry, etc etc.) Be creative and have fun!!!!

ROSIE'S RASPBERRY BARS:

1 3/4 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
1 tsp. baking soda
3/4 cup melted butter
1 1/4 cup raspberry jam (or your favorite jam)

Mix first five ingredients. Press 2/3 cup mixture in 9 x 13 pan. Spread jam over mix. sprinkle remaining crumbs over jam. Bake 375 degrees for 30 minutes. Cool & cut into bars.

ITALIAN EASTER TART

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.

BOURBON STREET STEAK

There is a famous restaurant that starts with an "A" that serves their famous Bourbon Street Steak.....Here is how they make it for you enjoyment!

BOURBON STREET STEAK:

4 Tenderloin (1 1/2 inch) steaks
4 Tablespoons bourbon
4 Tablespoons Brown sugar
1/2 tsp. freshy ground black pepper
Salt to taste

Combine the bourbon, brown sugar and pepper. Rub evenly over the steaks. Preheat grill. Place on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 4 servings

LIGHT AND LUSCIOUS BUTTERFINGER CRUNCH DESSERT

Sugar free pudding and fat free milk will cut the calories in this luscious dessert in half.
So does that mean we can eat two servings??? :):):) all kidding aside, this recipe is a keeper!!!

BUTTER FINGER CRUNCH DESSERT:

1 1/2 cups cold fat-free milk
1 pkg. (1-oz.) sugar free instand vanilla pudding mix
2 cartons (8 ounce each) fat-free whipped topping, thawed
1 (16 oz. size) prepared angel food cake, cubed
4 -5 Butterfinger candy bars, crushed (2.1 oz. size bars)

Wisk the pudding mix and milk in a large bowl for 2 -3 minutes. Let this stand for 2 mins. until soft set. Stir in 2 cups whipped topping. Spray a 9 x 13 pan with cooking spray. Layer half of the angel cake cubes in pan. Now layer 1/2 of the pudding mixture and top with 1/2 of the crushed butterfingers. Repeat layers. Cover and refrigerate or at least 3 hours. Serve
Refrigerate any leftovers. "YUMMY"

TASTY SWEET-AND-SOUR POPCORN CHICKEN

Turn a package of precooked popcorn chicken into a prize winning sweet and sour dsh.
You can make this entree in less than 30 mins. Serve with your favorite rice.
Once you make this recipe you will want it time and time again. Enjoy!

1 onion, thinly sliced
1 green pepper, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks
2 tablespoons soy sauce
3 tablespoons white vinegar
2 tablespoons plus 1 teaspoon ketchup
1/2 cup brown sugar
2 tablespoon cornstarch
1 (12 oz.) pkg. frozen popcorn chicken
Stir fry the onion and green pepper in oil until crisp/tender. aprox. 4 mins. Drain the pineapple reserving the juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to the juice to measure 1 1/3 cups.. stir in soy sauce, vinegar and ketchup. In a large bowl, combine the brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Slowly add this to the skillet. Bring to a boil, stir and cook for 2 -3 minutes until thickened. Now add the pineapple, reduce heat and simmer uncovered for 4 mins, or until heated all through.
Meanwhile, microwave the popcorn chicken according to package directions. Stir the cooked chicken into the pineapple mixture. Serve right after you finished preparing this dish.

CLASSIC BLT SALAD

Now you can enjoy the reminiscent of the classic BLT any time of the year. When I want to make this recipe really fast, I just place some precooked strips of bacon in the microwave to crisp.But, even if you should cook the bacon in a skillet it shouldn't take more then 15-20 mins. to prepare this satisfying salad.

CLASSIC BLT SALAD:

1 pound Bacon, cooked evenly browned and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
salt and pepper to taste
1 head romaine lettuce, shredded
2 - 3 large good tasting tomatoes, chopped
2 cups your choice of croutons
In a blender, or whisk by hand, the mayonnaise, milk, garlic powder, and season to taste with salt and pepper.
Place lettuce in a large salad bowl. Layer the tomatoes, crumbled bacon and croutons over the lettuce. Add the dressing and toss. Serve immedialtely.