Chocolate Bird Nests (aka Easter Haystacks)

I've always loved the crunchy, chewy, chocolate taste of haystacks.  Here is my own version I adapted for the Easter holiday.  Makes 25-30 haystacks.

Ingredients:
16 ounces semi-sweet chocolate chips
3 cups dry chow mein noodles
3/4 cup peanuts
1/2 cup marshmallows
1 bag peanut M&Ms (I got the pastel version for Easter)

Directions:
1.  Microwave the chocolate chips in a mixing bowl for 30 seconds at a time until melted- mine took about 90 seconds.
2.  Stir in the noodles, peanuts and marshmallows until everything is evenly coated in chocolate.
3.  Use a tablespoon to drop mounds of the mixture onto cookie sheets lined with wax paper.
4.  Take a couple of M&M candies and press them into each mound so they resemble bird nests.
5.  Refrigerate for an hour, or until ready to serve.

Rice Christmas Treats

Here's a good holiday spin on a classic recipe- rice krispie treats!  Makes about two dozen treats.

Ingredients:
1/4 cup butter
6 cups mini marshmallows
green food coloring
6 cups rice krispies cereal
1 cup red and green plain M&M's candy

Kitchen gear: 
13 by 9 inch pan
Non-stick cooking spray
Wax paper

Directions:
1.  Place the butter in a large microwave safe bowl.  Microwave for 45 seconds or until melted. Add marshmallows and stir until they are coated evenly with butter.  Microwave for 45 seconds.
2.  Stir in 6-10 drops of food coloring.  Heat another 45 seconds in the microwave.
3.  Add rice krispies cereal, stir until well mixed.  Spray the inside of the 13 by 9 inch pan with non-stick cooking spray, then scrape the rice krispie mix into the pan.
4.  Tear off a sheet of wax paper large enough to cover the pan.  Spray lightly with the cooking spray and use this to press the rice krispie mix into an even layer in the pan. 
5.  Remove the wax paper and sprinkle M&M's over the top of the rice krispie mix.  Use the wax paper sheet to press M&M's into the rice krispie mix.
6.  Let the mix stand for a couple hours.  Use a large knife to cut the mix into bars or triangles.  Store at room temperature in an air-tight container.

Chocolate Peanut Butter Balls

These bite-sized treats are decadent and delicious!  The preparation is a bit messy, so I would suggest working with a partner.  Makes three to four dozen balls.

Ingredients:
1 small jar creamy peanut butter
1 stick butter
1 package (16 oz) powdered sugar
1 box rice krispies cereal
1 bag semi-sweet chocolate chips

Directions:
1. Scoop out all of the peanut butter and place in a large saucepan with the stick of butter.  Heat on low, stirring occasionally until completely melted.
2.  Remove the pan from heat and stir in about half the box of powdered sugar. You need to get the consistency of a stiff cookie dough, otherwise they will be too runny.  Add more powdered sugar until you get this consistency.
3.  Add 1 1/2 cups of rice krispies, more if desired.  Stir until well mixed.
4.  Take spoonfuls of the mixture and roll them into balls with your hands.  Your hands will get messy after a few, so wash and dry your hands and then get back to it. 
5.  Pour chocolate chips into a pot and heat using the "double boiler" method.  Basically, have a separate pot with simmering water and place the pot with chocolate on top of it, so the steam indirectly heats it up.  Heat chocolate until completely melted, then remove from heat.
6.  Roll peanut butter balls in melted chocolate, place on a plate covered in wax paper.  Refrigerate the balls for a few hours until the chocolate shell has hardened.

***Note:  To save time and mess, grab a partner for the last three steps.  One person handles the peanut butter mix and rolls out the balls while the other person handles the chocolate coating.  Easy!

Bacon Brownies

You know you've always wanted to try them... the logic commonly used is, "if I like items A and B, why wouldn't I like A and B combined?" So here is an amazingly easy recipe to wow your friends and family- just add bacon!

Ingredients:
5 strips bacon (more if desired, but it's a good start)
1 box brownie mix
Required brownie mix-ins (such as eggs, water, etc.)

Directions:
1.  Cook bacon strips in a pan until just crispy.  You want to be able to cut them easily with a knife, but not rock-hard.  Place bacon on a paper towel to cool.  Reserve bacon grease.
2.  Assemble brownie ingredients in a mixing bowl.  Instead of using plain vegetable oil, use the bacon grease.  If there isn't enough, add vegetable oil until you get the required ammount.  Stir until just combined.
3.  Chop up bacon strips into bite-sized pieces.  Fold into the brownie mix.
4.  Pour the mix into a greased pan and bake according to brownie package directions.  Let cool before eating- the brownies will cut easier and you won't burn your mouth :-)

Easy Chocolate Truffles

Skip the candy store this Valentine's Day- try giving your loved ones homemade chocolate truffles!  I got this recipe from the Hershey's website. You can always play with variations, like replacing half the vanilla with your favorite liqueur.

Ingredients:
3/4 cup (1 1/2 sticks) butter- no substitutions!
3/4 cup cocoa powder
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla extract
Cocoa/chopped nuts for topping

Directions:

1. Melt the butter in a large pan on low heat.  Add cocoa powder, stir until smooth. 
2. Add condensed milk and increase heat to medium.  Cook, stirring constantly, about four minutes, until smooth and glossy.
3. Remove from heat, stir in vanilla extract. Cover and refrigerate 3-4 hours, until firm.
4. Scoop out teaspoons of chocolate and roll into small balls.  Roll the balls in cocoa powder or chopped nuts.  Refrigerate 1-2 hours, until firm.  Store in refrigerate until ready to serve.

Notes: Makes about 3 dozen truffles. I got the mini foil cups at Michael's craft store.

Chocolate Almond Bark

This is an easy microwave recipe that makes a great dessert or snack.  It's best to keep these chilled in the refrigerator until you're ready to eat them.

Ingredients:
1 cup whole almonds
1 teaspoon butter, softened
1 pound chocolate chips

Directions:
1. Place the almonds and butter in an 8 inch glass pan.  Cook in the microwave for 4-5 minutes, stirring at least twice, until almonds are toasted. Set the glass pan aside.

2. Place chocolate chips in a large microwave safe bowl and cook for 2-3 minutes, until softened.  Stir in the almonds and pour onto a baking sheet lined with wax paper.

3. Use a spatula to spread the mixture to the desired thickness.  You can also try placing another sheet of wax paper on top and using a rolling pin to level out the mixture.  Refrigerate a few hours or overnight, until hardened.  Chop up the bark into small pieces.

Pumpkin Chocolate Cookies

Just in time for the holidays, these cookies are crowd favorites because they contain pumpkin, chocolate, and walnuts.  You can also make an icing for the cookies, which is included in the recipe.

Ingredients:
2 ½ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
15 ounces pumpkin puree (fresh or canned)
2 eggs
1 teaspoon vanilla extract
24 ounces semi-sweet chocolate chips
1 cup chopped walnuts

Vanilla icing (optional):
1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions:
1. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl, set aside.
2. Add softened butter and sugar to a large mixing bowl, beat with a hand mixer until smooth. Beat in pumpkin, eggs and vanilla extract.
3. Gradually add flour mixture to the wet mixture, beat until well combined. The cookie dough will be similar in consistency to cake batter. If you think it’s too thin, add a little more flour. Stir in chocolate chips and walnuts using a large spoon or spatula.
4. Preheat the oven to 350 degrees F. Grease a baking sheet (or two- it makes a few dozen). Drop rounded tablespoons of dough onto the cookie sheets. Don’t flatten them on the cookie sheet- leave them as little mounds so they can expand.
5. Bake cookies for 15-20 minutes, until edges are lightly browned. Let cool before removing to a plate or rack. Add icing if desired.

Icing directions: combine powdered sugar, milk and vanilla extract. Add more sugar or milk to get desired thickness, then drizzle over cookies.