New Daily Recipe: April 23,2011

New Daily Recipe: April 23,2011
Recipe From: BrightIdeas.com
Recipe Name: Chocolate Raspberry Egg


Details:

Prep Time: 18 mins.

Cook Time: 21 mins.

Cool Time: 1 hr.

Refrigeration Time: 1 hr. 15 mins.

Difficulty: Moderate

Yield: Serves 8.

Ingredients:

2 cups fresh raspberries or frozen (thawed)

1 ¼ cups sugar

2 ½ cups plain lowfat yogurt

8 DOVE® Rich Dark Chocolate Singles, broken

8 small party balloons or 8 jumbo hollow plastic eggs (found at grocery stores)

parchment paper

Directions:

• 1. In a food processor, puree the raspberries (about 1 minute). Add the sugar and process another 30 seconds. Place the raspberry mixture in a glass or plastic bowl and fold in the yogurt. Chill for one hour, then freeze in an ice cream maker per manufacturer’s directions.

• 2. While the yogurt is chilling, melt the chocolate in a double boiler or in a glass bowl over slowly simmering water, stirring frequently. Between stirring, inflate the balloons to a 5-inch diameter and tie them off.

• 3. After the chocolate is melted, allow it to cool to 85-90 degrees. Make bases for each balloon by spooning one teaspoon of chocolate onto the parchment paper. Dip each balloon in the melted chocolate, coating the bottom half, then set on the bases. When the chocolate has set, carefully deflate (do not pop) each balloon and remove it. Keep the bowls in a cool place until ready to serve.

• 4. To complete the recipe, spoon the yogurt into the chocolate bowls and garnish with shaved DOVE® Rich Dark Chocolate Singles and/or more raspberries, if desired.

.....

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New Daily Recipe: April 22,2011

New Daily Recipe: April 22,2011
Recipe From: BrightIdeas.com
Recipe Name: Snickity Whip

Details:

Prep Time: 5 minutes

Difficulty: Easy

Ingredients:

6 SNICKERS® Bars

3 Bananas

1 Tub of whipped topping

Directions:

• 1. Slice all SNICKERS® Bars into small pieces

• 2. Slice all bananas into small pieces



• 3. Combine whipped topping, SNICKERS®, and bananas into a large mixing bowl. Stir and serve

.................

It's really SImple and easy to make!!!

New Daily Recipe: April 21,2011

New Daily Recipe: April 21,2011

Recipe From: BrightIdeas.com

Recipe Name: Going-Green Popcorn

Details:

Prep Time: 20 min.

Cook Time: 20 min.

Difficulty: Challenging

Yield: Makes 18 2 ½-inch balls.

Ingredients:

1 cup sugar

1/2 cup light corn syrup

1/3 cup unsalted butter, plus extra for coating bowl and hands

1 tablespoon water

Pinch of salt

1 teaspoon vanilla extract

1/4 teaspoon green food coloring, optional

9 cups prepared popcorn

2 cups green M&M’S® Brand Milk Chocolate or Peanut Chocolate Candies

1 cup mini marshmallows

Candy thermometer

2 quarts heavy bottom pot

Wooden spoon or spatula

Large pot

Waxed or parchment paper

Cookie sheet

Cellophane (optional)

Directions:

• 1. In a saucepan over medium heat, combine sugar, corn syrup, butter, water and salt. Stir constantly until mixture comes to a boil. Continue cooking without stirring for another 10 minutes, or until the syrup reaches the hard-crack stage—300ºF on a candy thermometer. Immediately remove from heat, add vanilla extract and food coloring and mix well.

• 2. In a large greased pot, combine popped popcorn with syrup, stirring constantly with a spatula or wooden spoon until completely coated. Stir in M&M’S® Brand Chocolate Candies and marshmallows. Once mixture is cool enough to handle, coat hands with butter and form 2 ½-inch balls. Place on tray lined with either wax or parchment paper until ready to serve, or, wrap in cellophane.

............................

This looks really good!!

New Daily Recipe: April 20,2011

New Daily Recipe: April 20,2011
Recipe From: BrightIdeas.com
Recipe Name: Chocolate Bark

Details:

Prep Time: 20 min.

Difficulty: Easy

Yield: Makes 18 pieces.

Ingredients:

1 3/4 cups DOVE® Brand Dark Chocolate

1 ½ cups (approximately 10 oz.) whole blanched almonds, cut into thirds

Non-stick cookie sheet or 9 x 13-inch baking pan

Reynolds® Parchment Paper

Directions:

• 1. Put the dark chocolate in a mixing bowl, and place the bowl on top of a pot with simmering water. Stir until the chocolate is about 2/3 melted. Remove the bowl from the water, and continue stirring until all of the chocolate has melted. (For the microwave: Put the chocolate in a microwave-proof bowl and microwave for 30-second intervals, stirring after each interval. Once 2/3 of the chocolate has melted, remove from the microwave and continue stirring until all of it has melted.)

• 2. Fold chopped nuts into the DOVE® Brand Dark Chocolate and spread on a cookie sheet or 9 x 13-inch baking pan lined with Reynolds® Parchment Paper. Refrigerate until the chocolate hardens.

• 3. Loosen the "bark" from the pan, and break it up into bite-size pieces.

• 4. Store in an airtight container, and keep in a cool area or refrigerator.

• Other favorite combinations:

• • Pistachios and chopped dried apricots

• • Cashews and dried sour cherries

• • Miniature marshmallows and salted peanuts

New Daily Recipe: April 19,2011

New Daily Recipe: April 19,2011

Recipe From: BrightIdeas.com

Recipe Name: Rainbow Jelly Cups

Details:

Prep Time: 10 min.

Cook Time: 7-10 min.

Cool Time: 4 hrs.

Difficulty: Easy

Yield: 4 servings

Ingredients:

15 STARBURST® Brand Fruit Chews, a single flavor/color

1 1/2 cup evaporated milk

1 envelope powdered unflavored gelatin (1/4 ounce gelatin powder)

2 tablespoons sugar

Directions:

• 1. Unwrap STARBURST® Brand Fruit Chews and place in a pot over low-medium heat. Stir with a spoon until STARBURST® Brand Fruit Chews have melted completely, 7-10 minutes (they will have a thick gooey texture).

• 2. While stirring, add a little of the evaporated milk and continue to stir until fully incorporated.





• 3. Continue to add a little at a time until all of the milk has been added. Add sugar and stir with a whisk until dissolved.





• 4. Pour 2/3 of the mixture into a bowl and add gelatin powder to the remaining mixture still in the pot. Stir with a whisk until gelatin has completely dissolved.





• 5. Pour gelatin mixture into the bowl with the rest of the mixture and whisk once more to combine. Refrigerate for a minimum of 4 hours or overnight until set.

......................

This is a really good combo ..for tart flavors of starburst candy.

New Daily Recipe: April 18,2011

New Daily Recipe: April 18,2011
Recipe From: BrightIdeas.com
Recipe Name: Rainbow Granita

Details:

Prep Time: 7 min.

Cook Time: 12 min.

Refrigeration Time: 2 hrs. 20 min.

Difficulty: Easy

Yield: Makes 4, 1 cup servings.

Ingredients:

1 ½ cups water

2 tablespoons of lime juice

½ teaspoon finely grated lime zest

¾ cup SKITTLES® Bite Size Candies

Directions:

• 1. Place the water, lime juice and lime zest in a small sauce pan and bring to a rolling boil. Add the SKITTLES® Bite Size Candies and reduce the heat to simmer until the outer shell has dissolved and they are completely white.

• 2. Using a slotted spoon remove the SKITTLES® Bite Size Candies center and discard. Remove the mixture from heat and allow it to cool 15 minutes.

• 3. Pour the SKITTLES® Bite Size Candies-lime mixture into a 9-inch by 13 inch glass pan, cover the pan with plastic wrap and place in the freezer Once crystals begin to form .around the edges (30-45 min) Stir them into the middle. Replace the cover and return to freezer.

• 4. Repeat this process every 20 minutes until the mixture is slushy and no free liquid remains, about 2 hours total.

• 5. Serve in chilled glasses topped with a slice of lime or lime zest, if desired.


• 
  

New Daily Recipe: April 17,2011

New Daily Recipe: April 17,2011
Recipe From: BrigthIdeas.com
Recipe Name: Trifle

Details:

Prep Time: 30 min.

Bake Time: 45 min. (for brownies)

Difficulty: Easy

Ingredients:

One 14 oz. Susan G. Komen for the Cure Milk Chocolate M&M’S®

One package brownie mix prepared per instructions, divided in half

One 12 oz. container non-dairy frozen whipped topping (Cool Whip), divided in half

One package strawberry mousse mix prepared per instructions, divided in half

One trifle dish

Directions:

• 1. Half the brownies, crumbled

• 2. Half the prepared strawberry mousse

• 3. Sprinkle desired amount of Susan G. Komen M&M’S®

• 4. Half the non-dairy whipped topping (Cool Whip)

• 5. Repeat

• 6. Arrange M&M’s on top in the shape of a pink breast cancer awareness ribbon

New Daily Recipe: April 16,2011

New Daily Recipe: April 16,2011
Recipe From: BrightIdeas.com
Recipe Name: Sunday Brownies

Details:

Prep Time: 10 min.

Bake Time: 18-22 min.

Cook Time: 5-10 min.

Cool Time: 30 min.

Decoration Time: 15 min.

Difficulty: Easy

Ingredients:

2 cups chopped DOVE® PROMISES® Chocolate, divided

1/2 cup (1 stick) butter or margarine

3 large eggs

1 1/2 cups all purpose flour

1 cup granulated sugar

1 tsp. vanilla extract

1/2 tsp. baking soda

1 cup chopped M&M’S® Brand Peanut Chocolate Candies, divided

Save a few red M&M’S® Brand Peanut Chocolate Candies for the cherry!

Store bought icing in desired flavor.

Directions:

• 1. Heat oven to 350 degrees. Grease mini cupcake trays.


• 2. Melt 1 cup DOVE® PROMISES® Chocolate in large saucepan over low heat; stir until smooth.


• 3. Remove from heat. Stir in eggs then stir in flour, sugar, vanilla extract and baking soda.


• 5. Spoon into cupcake tray 2/3 high in each cup.


• 6. Bake for 18-22 minutes or until wooden pick inserted comes out slightly sticky. Cool completely.


• 7. Ice individual cupcakes with desired icing. Sprinkle with remaining chopped M&M’S® Brand Peanut Chocolate Candies and finish-off with a red M&M’S® Brand Peanut Chocolate Candie as the cherry!

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New Daily Recipe: April 15,2011

New Daily Recipe: April 15,2011
Recipe From: BrightIdeas.com
Recipe Name: Give Away Goodies

Details:

Prep Time: 20 min.

Bake Time: 15 min.

Decoration Time: 30 min.

Difficulty: Moderate

Yield: Makes 18 cookies, 3 gifts.

Ingredients:

1/2 cup flour

2 teaspoons grated lemon zest

1 roll (18 oz.) refrigerated cookie dough

1 box confectioner’s sugar

2 tablespoons egg white powder

6 1/2 tablespoons water

Yellow, orange and pink food coloring

1/3 cup M&M’S® Brand Chocolate Candies

6 pieces STARBURST® Fruit Chews

6 pieces DOVE® Brand Silky Smooth Milk Chocolate

2 cookie sheet pans

6 resealable plastic bags

3 clear gift containers

Ribbon

Flower cookie cutter

Directions:

• 1. Preheat oven to 350°F. Line cookie sheets with parchment paper or foil.

• 2. Knead the flour and the grated lemon zest into the cookie dough. Roll it out to a 1/4-inch thickness and using the cookie cutter, cut out 20 cookies, re-rolling the scraps.

• 3. Bake for approximately 12-15 minutes, or until golden. Remove from the oven, transfer to wire rack and let cool completely.

• 4. Meanwhile, beat the confectioner’s sugar, egg white powder and water until fluffy. Divide the frosting into 3 small bowls. Tint one yellow, one orange and one pink. Frost 6 cookies of each color. Decorate the centers with assorted M&M’S® Brand Milk Chocolate Candies, STARBURST® Fruit Chews or DOVE® Brand Silky Smooth Milk Chocolates. Set the cookies aside for the frosting to dry.

• 5. Arrange 6 cookies in each clear plastic container and tie with a ribbon.

• 6. Cheer someone up and give them out to friends, neighbors or family members.

New Daily Recipe: April 14,2011

New Daily Recipe: April 14,2011
Recipe From: BrightIdeas.com
Recipe Name: Butterfly Cake

Details:

Prep Time: 15 min.

Bake Time: 28-31 min.

Decoration Time: 40 min.

Difficulty: Easy

Yield: 1 butterfly that serves about 16.

Ingredients:

1 16-oz. box pound cake mix

2 cups white frosting

4 pieces STARBURST® Brand FUN SIZE® Fruit Chews

1¾ cups M&M’S® Brand Milk Chocolate Candies (May substitute with 1 ¾ cups M&M’S® Brand Dark Chocolate Candies)

1 9-inch round cake pan

Directions:

• 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.

• 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.

• 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M’S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.

• 4. To make the butterfly’s antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.

New Daily Recipe: April 13,2011

New Daily Recipe: April 13,2011
Recipe From: BrightIdeas.com
Recipe Name: Bird's Nest Cookies

Details:

Prep Time: 25 min.

Bake Time: 12-14 min.

Decoration Time: 10 min.

Difficulty: Easy

Yield: Makes 3 dozen cookies.

Ingredients:

1 cup flaked coconut

3/4 cup butter, softened

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon salt

1 ½ cups M&M’S® Brand Speckled Milk Chocolate Eggs

Directions:

• 1. Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.

• 2. Remove coconut from cookie sheet and set aside.

• 3. Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.

• 4. In medium bowl, combine flour and salt. Blend into creamed mixture.

• 5. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut.

• 6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.

• 7. Remove cookies and cool completely. Fill indentations with M&M’S® Brand Speckled Milk Chocolate Eggs.

New Daily Recipe: April 12,2011

New Daily Recipe: April 12,2011
Recipe From: BrightIdeas.com
Recipe Name: Sunny Fruit Sabayon


Details:

Prep Time: 20 min.

Bake Time: 15-20 min.

Difficulty: Easy

Yield: Makes 8 servings.

Ingredients:

Baked fruit:

• 4 fresh peaches, cut into wedges
  
• 4 plums, cut into wedges
  
• 2 tablespoons sugar
  
• 2 tablespoons butter, melted

Chocolate Sabayon:

• 5 large egg yolks
  
• 1/3 cup sugar
  
• 1/2 cup DOVE® Brand Dark Chocolate
  
• 1 teaspoon orange extract
  
• 1 cup whipped topping
  
• Fresh raspberries and mint, optional

Directions:

• 1. Toss fruit with sugar and butter. Bake on foil-lined sheet pan in preheated 400°F oven for 15 to 20 minutes. Keep warm.

• For the sabayon:


• 2. Beat yolks with sugar in bowl set over saucepan of simmering water. Whisk until mixture is hot and thickened, about 5 to 7 minutes. Add DOVE® Brand dark chocolate, stir until melts. Remove from heat and stir in orange extract. Cool slightly, stirring occasionally. Fold in whipped topping.

• 3. Arrange fruit on plates, top with sabayon, raspberries and mint.

New Daily Recipe: April 11,2011

New Daily Recipe: April 11,2011
Recipe From: BrightIdeas.com
Recipe Name: Simply Sweet Cannolis

Details:

Prep Time: 20 min.

Difficulty: Easy

Yield: Makes 24 small cannolis.

Ingredients:

1 cup SNICKERS® Bars

1 1/2 cups part skim milk ricotta

1/3 cup sugar

1/2 teaspoon grated orange zest

24 mini cannoli shells, unfilled

1/2 cup M&M’S® Brand Chocolate Candies

1 resealable plastic bag

Directions:

• 1. Finely chop 1 cup SNICKERS® Bars. Combine with ricotta, sugar and orange zest.

• 2. Spoon mixture into resealable bag and snip off a 1/2-inch corner. Fill cannoli shells by squeezing in filling from each end. Decorate both ends with M&M’S® Brand Chocolate Candies.

New Daily Recipe: April 10,2011

New Daily Recipe: April 10,2011
Recipe From: BrightIdeas.com
Recpice Name: Mini Cheesecakes Details:

Prep Time: 20 min.

Bake Time: 25 min.

Decoration Time: 15 min.

Difficulty: Easy

Yield: Makes 24 mini cheesecakes.

Ingredients:

24 chocolate or vanilla wafer cookies

2 8-ounce packages of cream cheese, reduced fat

1/2 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 eggs, slightly beaten

1/3 cup sour cream, fat free

1 1/2 cups chopped SNICKERS® Bars

½ cup flaked coconut

Green food coloring

2 cups M&M’S® Brand Speckled Chocolate Eggs

Mini muffin tin

Mini muffin paper liners

Directions:

• 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.

• 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.

• 3. Spoon mixture into muffin cups and bake in a preheated 375ºF oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve.

• To serve:

• 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M’S® Brand Speckled Chocolate Eggs. Serve at room temperature.

New Daily Recipe : April 9,2011

New Daily Recipe: April 9,2011
Recipe From: BrightIdeas.com
Recipe Name: Deliciously Dark Chocolate Cheesecake

Details:

Prep Time: 20 mins

Bake Time: 55-60 mins

Cool Time: 1 hr

Refrigeration Time: 4 hrs

Difficulty: Moderate

Yield: Makes 16 servings

Ingredients:

For the crust:

• 20 chocolate wafer cookies
  
  
• 1 tablespoons sugar
  
  
• 4 tablespoons unsalted butter, melted

For the filling:

• 10 ounces DOVE® 71% Silky Smooth Dark Chocolate, chopped
  
  
• 4 8-ounce packages cream cheese, fat-free
  
  
• 1 cup sugar
  
  
• 1/3 cup cocoa powder
  
  
• 4 eggs

For the ganache:

• ½ cup heavy cream
  
  
• 5 ounces DOVE® 63% Silky Smooth Dark Chocolate
  
  
• 1 teaspoon sugar
  
  
• 9-inch spring form baking pan
  
  
• Reynolds® Parchment Paper

Directions:

• 1. Preheat oven to 350 degrees F.

• 2. Line the bottom of a 9-inch spring form pan with Reynolds® Parchment Paper.

• 3. Place the cookies and sugar in a food processor and process until finely ground. While the processor is running, drizzle in the melted butter and continue processing until well-mixed. Press the crumb mixture into the bottom of the buttered pan, packing well and making sure to leave a level surface. Bake 5-7 minutes, until set. Let crust cool while you make the filling. Do not turn off the oven.

• 4. Melt the 71% chocolate in a double boiler or in a glass bowl over simmering water. When it’s melted, remove from heat and allow it to cool until it is lukewarm but still liquid.

• 5. While the chocolate cools, cut or tear the cream cheese into chunks and place it in the food processor. Add the sugar and cocoa powder and process until blended. Add eggs, one at a time, processing thoroughly between each one. While processor is running, drizzle in the lukewarm chocolate and continue processing until thoroughly mixed.

• 6. Pour the filling over the crust and smooth the top. Bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. Run a knife around the edge of the cheesecake to make sure it doesn’t stick as it cools. Cool on a rack for one hour, then refrigerate for at least four hours or overnight. Do not remove the ring of the springform pan and refrigerate for at least four hours or overnight.

• 7. To make the ganache, stir together the 63% chocolate, cream and sugar in a heavy saucepan over medium-low heat until smooth. Cool slightly, then pour the ganache over the cheesecake, spreading it to the edge of the top, but not over. Chill for one hour, until the topping is set.

• 8. Before serving, allow the cake to sit at room temperature for one hour.

New Daily Recipe: April 8,2011

New Daily Recipe: April 8,2011
Recipe From: BrightIdeas.com
Recipe Name: Lily Pond Treats

Details :

Prep Time: 20 min.

Bake Time: 20-25 min.

Decoration Time: 20 min.

Difficulty: Easy

Yield: Makes 24 cupcakes

Ingredients :

1 box (18.25 oz.) chocolate cake mix

1 ½ cans (16 oz. each) vanilla frosting

1 tube (6 oz.) red decorating icing

Green food coloring

⅓ cup M&M’S® Brand MINIS® Milk Chocolate Candies

48 pieces M&M’S® Brand Peanut Chocolate Candies

2 (12-cup) cupcake pans

Spatula

24 paper cupcake liners

Resealable plastic bag

Directions:

• 1. Preheat oven to 350°F. Line the cupcake pans with the paper cupcake liners.

• 2. Prepare the cake mix according to the package directions. Divide the batter evenly between the prepared pans.

• 3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack, and let cool completely.

• 4. Spoon 1/4 cup of vanilla frosting into a resealable plastic bag; set aside. Tint the remaining frosting green.

• 5. Spread the cupcakes’ tops with the green frosting.

• 6. On each cupcake, place 2 green M&M’S® close together as eyes. Snip a small corner of the resealable plastic bag, and use the vanilla frosting to pipe dots on the green M&M’S® Brand Chocolate Candies. Attach 2 brown M&M’S® Brand MINIS® Chocolate Candies as pupils. On the back, attach green M&M’S® Brand Chocolate Candies as warts, and then pipe a red mouth with the decorating icing.

New Daily Recipe : April 7,2011

New Daily Recipe : April 7,2011
Recipe From : BrightIdeas
Recipe Name: Beautiful Butterfly Treats

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into butterfly shapes. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

New Daily Recipe : April 6,2011

New Daily Recipe : April 6,2011
Recipe From : BrightIdeas
Recipe Name: Speckled Egg Pretzel Nest

Details :

• Prep Time: 30 min.

• Decoration Time: 5 min.



• Difficulty: Easy



• Yield: Makes 4 nests

Ingredients:

• 40 pieces DOVE® Brand Milk Chocolate Eggs

• 4 cups pretzel sticks

• 24 pieces Starburst Jelly Beans or M&M'S® Brand Peanut Butter

Directions

• 1. Place about 10-12 DOVE® Brand Milk Chocolate Eggs in a metal bowl.



• 2. Place the bowl over simmering water and stir until the chocolate is melted. Remove the bowl from the saucepan and slightly cool the chocolate by adding 2-3 more DOVE® Brand Milk Chocolate Eggs and stirring until smooth.



• 3. Add 1 cup of pretzel sticks to the melted chocolate and stir carefully until the pretzel sticks are completely covered with melted chocolate.



• 4. Form small nests and use extra chocolate to drizzle over the top of the nest.

• 5. Repeat process above to make remaining 3 nests.

• 6. Place in the refrigerator for approximately one hour, then fill with M&M’S® Brand Peanut Butter Eggs.

New Daily Recipe : April 5,2011

New Daily Recipe : April 5,2011
Recipe From: Rice Krispies
Recipe Name : SpringTime Flower Treats

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated wtih cooking spray cut into flower shapes. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

New Daily Recipe : April 4,2011

New Daliy Recipe : April 4,2011
\Recipe From: Rice Krispies
Recipe Name: Easter Egg Dipper Treats

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.

Note:

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

New Daily Recipe : April 3,2011

New Daily Recipe : April 3, 2011
Recipe From : Rice Krispies
Recipe Name : Easter Egg Treats

Directions :

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving