Bird Nest Cookies

These cookies are darling, delicious, and perfect for Easter. Or for Spring. I mean, who really needs an excuse to eat cookies?!

Peanut Butter Bird Nest Cookies

2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar (for rolling)
Cadbury mini eggs (solid chocolate with a shell) or peanut M & Ms in pastel colors

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.

Make balls out of level tablespoon of dough -- add flour if needed. Roll in sugar.

Bake 2 inches apart on an ungreased cookie sheet for 8 minutes. Remove from oven and press 3 chocolate candies into the center of each cookie. Return to the oven and bake for 2 more minutes.

Cool and enjoy!

"Gingerbread" Houses

Instead of taking the time to bake separate pieces of gingerbread for a house, use graham crackers instead. For a pint size house perfect for a child, take three standard size graham crackers (like HoneyMaid brand) and break them in half to total six squares. "Glue" them together using royal icing (four for the sides and two for the roof) and let it set up on a small piece of cardboard covered in foil. Then take a variety of decorative candy and the remaining frosting and let your child decorate away. You may want to make an extra one for you to decorate as well!

You need:
-3 graham crackers
-foil covered cardboard base
-assorted decorative candy
-Royal icing Royal Icing:
-2 egg whites (pasteurized, if possible)
-2 teaspoons lemon juice
-3 cups powdered sugar (sifted)

Beat the egg whites and lemon juice together using an electric mixer. Slowly add the powdered sugar at a low speed to mix smoothly. Store in an airtight container when not using (icing dries out quickly). To pipe onto the seams of the house use a plastic bag with the corner cut off or a piping bag. *Please note that this recipe contains raw egg whites and is not recommended for little munchkins to eat. There are alternative recipes for Royal icing that call for substitutions if preferred.

Yogurt Dip for Fruit

In a snack rut? Here's a quick, easy, and healthy snack that's great for adults and kids alike. This recipe is simple and perfect for little ones to help make.

Ingredients:
-1 cup plain lowfat yogurt
-1/4 cup applesauce
-1 Tbsp. cinnamon and sugar mixture (I use about a 1/4 Tbsp. cinnamon to 3/4 Tbsp. sugar)
-Fruit (You can use whatever fruit you like. We like bananas, apples, strawberries, peaches, or nectarines best.)

Directions:
Mix first 3 ingredients in a bowl and serve with slices of fruit cut for dipping.

Frozen Yogurt Pops

Beat the heat this summer by making yogurt pops that you and your little one can enjoy. If you have a toddler or an older child, include them in the process--they will enjoy the popsicles even more.

Ingredients:
-2 cups plain lowfat yogurt
-2 cups frozen berries
-1/2 to 3/4 cup confectioners' sugar (raspberries should get 3/4 cups sugar because of their tartness)


Directions:
Combine all ingredients in a blender and process until smooth. Pour into popsicle molds and freeze.

Recipe from the Deceptively Delicious cookbook by Jessica Seinfeld

Making Freezer Jam

Freezer Jam is a great way to use lots of ripe fruit and save it for later. It's also super easy to make and a fun activity for your child to help with as well. Many freezer jam recipes require no cooking and will keep for up to a year in the freezer. You can enjoy that fresh fruit flavor until next season (if the jam lasts that long!)

You will need:
-Ripe fruit
-Pectin (look on the pectin box for the freezer jam recipe)
-Sugar
-containers for freezing

Tips:
*Use perfectly ripe fruit
*Make sure your containers are meant for the freezer. Plastic or special freezer safe glass jars work well.
*Use pint-size containers or less as the jam will not set up as well.
*Follow the specific freezer jam recipe on the pectin you purchase for the best results.

Chemical Reaction

For hours of entertainment....for you (and your kid).

Flubber

Mixture A:
1 1/2 cups warm water
2 cups white school glue
a few drops of food coloring (or glitter)

Mixture B:
1 1/3 cups of warm water
3 tsp. borax

1. In one container, combine Mixture A.
2. In a second container, combine Mixture B.
3. Combine Mixture A and B together with your hands until Flubber is formed. (There may be some liquid over).
4. Remove Flubber from the bowl and have fun! (Store in an air tight container).

Mmmm...Peanutty!

What to do on a rainy day? Make Peanut Butter Play Dough, of course! Making (and eating) this dough brings back fond memories of childhood. As a kid, I loved to roll it out or make little play dough people (complete with raisin eyes) and then eat my creations when I was finished playing!

Peanut Butter Play Dough

Ingredients:

*2 cups creamy peanut butter
*1 cup sifted powdered milk
*1/2 cup honey
*an assortment of raisins, nuts, sunflower seeds, coconut, or chocolate chips for decorating

Mix together peanut butter, powdered milk, and honey. Add more powdered milk if dough is too moist. Knead for 5 minutes and store in a container in the refrigerator until use.

Yummy Crostini

Here's a great recipe for any holiday party. It is quick, easy to make, and always receives rave reviews. This is my "go to" appetizer for almost any event.

Olive Crostini

Ingredients:

*1 cup pitted kalamata olives
*2 med. cloves garlic
*1 cup grated parmesan
*4 Tbsp. butter
*2 Tbsp. olive oil
*1/4 cup chopped fresh parsley (optional)
*1 baguette

Preheat oven to broil. Chop olives coarsely in a food processor, then transfer to a bowl. With processor running, drop garlic through tube and mince. Add 1/2 cup parmesan, butter, and olive oil and process into a paste. Add this mixture to a bowl with the olives, parsley, and remaining parmesan. Mix well. Cut baguette into thin slices and spread each slice with the olive mixture. Cook under a broiler until bubbly and lightly browned.