Spring Nest Cookies, Perfect for Easter!

These adorable nest shaped cookies are always a hit of any spring party or Easter gathering. The cookies are simple to make and even the kiddos like to get involved. One point to mention, they are pretty messy to make!

Ingredients:

· 1 (11-12oz) bag milk chocolate chips

· 1 (11-12oz) bag butterscotch chips

· 1 (10-12oz) bag chow mien noodles

· Small Egg shaped candies such as chocolate eggs or jelly beans

Directions:

Combine both packages of chips in microwave safe bowl. Heat for 60 seconds. Stir and repeat until all melted. Add bag of chow mien noodles and stir until noodles are coated.

Lay out wax paper and drop large tablespoonfuls of chocolate noodles onto wax paper. Mold into bird’s nest shape.

Place a few candy “eggs” on top of each nest. Let the nest harden and then enjoy!

From Our Kitchen to Yours… Stuffed Italian Meatballs

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These meatballs are a huge hit with my family and an easy week night dinner ready in less than 30 min.

Ingredients:

  • 1.5 lbs ground beef
  • 1/2 cup Italian breadcrumbs
  • 1 egg
  • 2 teaspoons milk
  • 1 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 tablespoon oregano leaf
  • 6 ounces mozzarella cheese cut into 1/2 inch cubes

Directions:

Mix all ingredients except cheese in large bowl. Form meatballs using approx. 2 tablespoons of mixture to make each ball.

Press a cube of cheese into each meatball. Rolling with your hand to fully cover the cheese.

Lightly top with your favorite marinara sauce and bake 25 min at 350 degrees. Serve and enjoy!

 

 

Slow Cooker Candied Almonds

Slow Cooker Candied Almonds

From the kitchen of Fawn Morgan

almondsIngredients

  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 3 Tablespoons cinnamon
  • 1/8 teaspoon salt
  • 1 egg white
  • 2 teaspoons vanilla
  • 4 1/2 cups raw almonds
  • 1/4 cup water

Directions

Pour all ingredients except water in slow cooker. Stir well, place lid on and turn setting to low.

Stir almonds and dry mixture every 20 minutes for 3 1/2 hours. Once almonds have cooked 3 1/2 hours, add in water. Stir well and cook another 30 min.  Pour  almond mixture onto cookie sheets. Separate almonds and let dry before enjoying!

“ This recipe is the perfect holiday treat, not to mention it leaves your home smelling amazing!” Fawn Morgan

 

 

Summer Corn Salad Recipe from the Kitchen of Fawn Morgan

Summer is here and with that comes outdoor barbecues and picnics. Fawn’s Summer Corn Salad is the perfect addition to any event. Try the recipe below to see for yourself!

Ingredients:

  • 4 cans sweet corn
  • 1 chopped green bell pepper
  • 1 chopped red bell pepper
  • 1 chopped yellow bell pepper
  • 1 chopped red onion
  • 1 1/2 to 2 cups Mayo
  • 3 cups shredded cheddar cheese
  • Chili Cheese Frittos if desired

Directions:

In large bowl mix drained corn, chopped bell peppers, chopped red onion, mayonnaise, and cheddar cheese.

Refrigerate and let the flavors blend, making it the night     before works great , but is not required.

When ready to serve fold in crushed up chili cheese chips for added crunch and enjoy!

 

Simple and Delicious Corned Beef Recipe!

corned beefSt Patrick’s Day calls for corned beef! If you are like me you might have thought this was hard to make, well boy was I wrong. Below is a simple and delicious corned beef recipe to wow your dinner guests.

Ingredients:

  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4 -pound corned beef brisket
  • 12 -ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices often times this comes with the store purchased brisket.
  • 1 medium head cabbage, cut into  wedges

Directions:

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of ale or dark beer, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Before serving slice across the grain. I like to serve it with mustard or horseradish. You may also pour some of the juices into a gravy boat for serving with the meat.

Enjoy and have a Happy St. Patrick’s Day!

Easy French Dip Roll-Ups!

French Dip Roll UpsLooking for an easy weeknight dinner or a heart after school snack to warm up with? Fawn Morgan’s easy French Dip Roll-Ups are just the ticket!

Ingredients

1 roll refrigerated crescent rolls
1 lbs sliced roast beef deli meat
Swiss Cheese
Creamy Horseradish

Directions

Roll out crescent rolls and separate into triangles. Roll-up two to three slices of deli meat and place at the wide end of the crescent roll. Top 1/4 slice of swiss cheese. Add a dab of horseradish or more depending on your taste to the each roll. Roll each crescent roll up tightly starting from the large end. Bake at 375 degrees for 12-15 min or until golden brown. Serve with au jus for dipping!

Easy Two Ingredient Pumpkin Muffins!

Have you been searching for the perfect easy treat to satisfy your sweet tooth? Look no further than these great two ingredient pumpkin muffins.  They are sure to be a hit with the kids, friends at fall parties or just as a great treat!

Ingredients:

– 1 box spice cake mix

– 1 can pumpkin puree

Directions:

Mix together pumpkin and spice cake mix in a large bowl. Scoop mixture into 12 paper lined muffin cups. Bake in an over pre-heated to 350 degrees for 20-25 min or until toothpick comes out clean.

Muffins can be topped with a whipped topping for a fun pumpkin pie like taste or even cream cheese frosting. I actually just prefer them plain.

Happy baking!

Raspberry Season is Here! Bake a Raspberry Pie.

It’s raspberry season in Whatcom County and what better way to enjoy it than with pie?  Here’s a great Raspberry Pie recipe from the kitchen of Fawn Morgan.
Pie Crust
  • 4 ½ cups all-purpose flour
  • 1 ½ cups shortening (cold), cut into small chunks
  • 2 tsp salt
  • 2 Tbsp sugar
  • 6 oz very cold water

Pie Filling

  • 4 cups fresh raspberries
  • Juice of 1 lemon
  • 1/3 cup cornstarch
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 egg yolk, slightly beaten with 1 tbsp warm water

Mix flour, salt and sugar in a large bowl. Add the cold shortening, mix with hands until it’s a sand-like texture. Add water and mix until a dough forms. Wrap and store in freezer until ready to use.

Mix raspberries, lemon juice, cornstarch, sugar and vanilla in bowl. To assemble the pie, preheat the oven to 400 degrees. Take dough out of freezer and slice in half. Place other half back in the freezer. Divide that half into half again and roll out half on a lightly floured surface. Place pie dish on top and cut around dish (leaving an inch extra).

Place dough in pie dish and prick all over with a fork. Fill with filling, be sure not to overfill. Now, take the rest of the dough and roll out thin again. Cut long one-inch wide strips of dough and weave onto the pie.

Seal edges of pie and brush beaten egg yolk all over to give shine.

Bake for 40 minutes or until golden brown. Let cool for 30 min.

Barbeque Chicken Leg Recipe from the Kitchen of Fawn Morgan

Spring is here and the sun is shining. What better time to plan a barbeque than now? Check out this great barbequed chicken leg recipe from the kitchen of Fawn Morgan.

Brine

  • 4 cups water, 4 cups ice
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar

Ingredients for Grilled Chicken Legs

  • Approx 8 cups brine
  • 4 lbs chicken drumsticks
  • Olive oil
  • Kosher salt and pepper
  • 1 cup of your favorite BBQ sauce

Directions

Bring 2 cups of water, salt, and vinegar to a boil in a large pot, then turn off the heat.  Stir until dissolved.  Add the remaining water and the ice cubes to cool down the brine solution. Bring to room temperature and add chicken legs.  Cover with a lid and refrigerate the chicken for at least 3-4 hours.

Preheat oven to 400 degrees. Remove chicken legs from brine and pat dry with paper towel. Line a rimmed baking sheet with foil greased w/ olive oil.  Place chicken legs in single layer on sheet. Drizzle chicken with olive oil and season with salt and pepper. Bake 40 minutes.

Baste chicken with BBQ sauce and place on  hot grill for 10 minutes to sear and enjoy!

Comfort Quiche- From Our Kitchen to Yours

Nothing is better than a warm comfort food on a cold winter day. Here’s a great recipe for comfort quiche from the kitchen of Fawn Morgan.

Ingredients

  • 1 single pie crust, you can use your favorite recipe or pre-made crust from the store
  • 3 eggs, well beaten
  • 1 1/2 cups milk
  • 1/4 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup cooked ham or sausage
  • 1 1/2 cups shredded cheese,   cheddar, sharp or monterey jack
  • 1 Tablespoon floor
  • 1 teaspoon ground cinnamon
  • Additional veggies of your choice such a mushrooms or tomatoes

Directions

Bake pie crust in over at 450 degrees for  7-10 minutes or until golden brown

Add foil around the edges of your crust to prevent over browning. Reduce oven temperature to 325 degrees.

In large bowl combine beaten eggs, milk, onions, salt, pepper, meat and veggies. Toss together shredded cheese and flour and stir into egg mixture.  Pour into your hot pastry shell. Bake at 325 degrees for 45-60 minutes depending on how many additional veggies you add.