Homemade Cadbury Cream Eggs

 

The week before Easter was  busy one for me as I was decorating and getting ready to have family over Easter weekend.  I was also trying out all sorts of new recipes and one that I decided to try was making my own cadbury cream eggs.  Here’s the process:

 

First you whip 1 egg until soft peaks form.

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You boil your honey on the stove top in a small pot, add the vanilla and dash of salt and when it’s done you whip it into the egg mixture.

 

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Using a double boiler you melt the chocolate and coconut oil together.

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Pour the chocolate into the egg molds.  I got mine on Amazon.  Put the empty shells into the freezer for 5 minutes until hardened.

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Take them out.  Fill with the egg mixture, lock the shells together and place in the freezer until hardened.  And voila!  Cadbury Eggs!

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These were really delicious though a bit messy.  The chocolate shell really wasn’t thick enough in my opinion but if you can’t eat store bought candy for one reason or another, this is a great alternative!

If you want the full recipe and instruction please go here to this wonderful site.

There is also an egg-free version if you are allergic to eggs or prefer not to use them.

 

I hope you had a wonderful Easter!

 

Coconut Creams

I finally got on here to post about my experience making these.

Chocolate Covered Easter Eggs

I didn’t end up making the peanut butter ones yet, as I didn’t have the energy to whip both up at the same time.  I had some issues earlier this week with neck strain so, that is why this post is a little late.

I am a huge fan of coconut, I can’t lie, so that’s why I chose the coconut ones first.

Here’s a little peek at the process…

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Three Ways to Eat Oatmeal!

1. Peanut Butter Banana Oatmeal
2 large bananas sliced
1/2 tsp vanilla extract
2 Tablespoons peanut butter

2. Maple Oatmeal with Dried Fruit

1 1/2 tsp ground cinnamon
3 Tablespoons maple syrup
1/3 cup golden raisins
1/3 cup cranberries

3. Amaretto Peach Oatmeal
2 Tablespoons refrigerated Amaretto
Non-dairy creamer
2 snack size cups (4oz each) diced peaches

Oatmeal Instructions:

3 cups milk
1/4 tsp salt
1 1/2 cups quick cooking oats
(And your stir in selection from above)

In large sauce pan bring milk and salt to boil. Stir in oats and cook for 1-2 minutes or until thickened. Stirring occasionally. Remove from heat and add stir in selection from the above list.

Enjoy!

Family TaterTot Bake

On a bit of a recipe posting spree here tonight, so please forgive the amount of food being posted at the moment! This one is irresistible!
1 pound hamburger
1 small onion
salt and paper to taste
1 package 16 oz frozen tater-tots
1 can condensed cream of mushroom or cream of potato, undiluted
2/3 cup milk or water
1 cup shredded cheddar cheese

In a skillet cook beef and onion until beef is browned and onion is tender. Drain fat. Season with salt and pepper. Transfer to a greased 1 1/2- 2qt casserole dish. Top with tater-tots. Combine soup and milk or water. Pour over tater-tots. Sprinkle with cheese. Bake uncovered at 350 degrees for 30-40 minutes.

Ma’s Favorite Skillet Chicken

1 Tablespoon olive oil
1/4 cup butter
2 pounds boneless skinless chicken breast cut into 1/2 inch pieces
6 garlic cloves chopped
1/2 onion thinly sliced
1 tablespoon parsley
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

In a large skillet, heat oil and melt the butter over medium heat. Add chicken and saute for 3-4 minutes or until browned on all sides. Add the rest of the ingredients, saute for 2-3 minutes or until garlic is golden. Serve over noodles or rice.

Italian Style Cream Cheese Chicken

Another Family Favorite!

1 Good Seasons Italian dressing recipe made up according to directions on package (you can use your favorite Italian dressing but I recommend the Good Seasons packets you make yourself with good quality extra virgin olive oil.)

Boneless Skinless Chicken breasts(enough to feed your family)cut into strips.
Onion-chopped
Parsley to taste
1/2-whole container of Cream Cheese
Roma tomatoes-sliced

Pour enough of the Italian dressing in the skillet to cover the bottom. Place cut up chicken strips in skillet on medium heat. Add chopped onion and season the tops of chicken strips with parsley. When chicken is cooked through, turn heat to low and add 1/2-whole container of cream cheese and stir in. Add sliced Roma tomatoes on top. Heat until cream cheese is melted.

Yum.

Crockpot Beef Stew

Young Family Crockpot Beef Stew
2 Tablespoons Flour
1 lb beef cubed
1 Tablespoon Canola Oil
1 can beef broth
I can water
1 cup carrots
1 cup corn
½ onion
1 tsp Worcestershire
2 tsp beef bouillon
Parsley
2 ½ cups potatoes cubed
Put the flour into a plastic baggie and add the beef cubes. Shake to coat. Add oil to pot and add beef. Cook beef until browned.
Place beef in crock pot. Layer on top in order: onion, carrots, and corn. Mix 1 can beef broth, 1 can water, 2 tsp beef bouillon, 1 tsp Worcestershire sauce. Pour over veggies in crock. Salt and Pepper as desired on top of veggies. Add parsley over veggies. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Serve with
Mrs. Young’s Easy Cheese Biscuits
2 Cups Bisquick Mix
2/3 Cup Milk
1/2 Cup Shredded Sharp & Mild Cheddar Cheese mixture
Heat oven to 450.
Mix bisquick mix, milk, and cheese to make soft dough. Beat quickly for 30 seconds. Drop dough by 10 spoonfuls on slightly greased cookie sheet. (Very little grease!) Bake 10 minutes. Yum!