Candy Bird's Nests

2 C. Chocolate or Butterscotch Chips
1 C. Peanut Butter
*Melt together in saucepan over medium heat

2 C. Chowmein Noodles
*Add to pan and mix into pb/choco mixture
*Spray hands with PAM, shape into birds nests, let dry on wax paper
*When hard, fill centers with Easter egg candies

Easter Egg Dye

1/2 C. Boiling Water
1 T. Vinegar
Drops of food coloring of your choice

Kettle Corn

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt

Use a large pot with lid

Heat oil and 3 kernels of popcorn in a large pot over medium-high heat. Once the 3 kernels have popped, add the rest of the popcorn and sugar, giving it a quick stir and then cover with lid. Shake often until popping slows down. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately.

Nikki's Caramel Topping

Great topping for ice cream, pancake, waffles, apple squares, etc.

3/4 cup buttermilk (you can make your own by adding 1 Tbsp. white vinegar or lemon juice
per one cup of milk).
1 1/2 cups sugar
1 stick butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Put all ingredients except vanilla in a large pot. Stir. Bring to a boil over medium heat. Reduce heat but make sure mixture continues to bubble/boil. Continue to cook for 8-9 minutes, stirring often until topping is a caramel color (not too dark, but definitely cream color). Remove from heat and stir in vanilla. Let mixture cool on counter, but stir regularly to keep ingredients combined. When completely cool the caramel should be stored in the fridge.

Deconstructed Pretzel Salad

Deconstructed Pretzel Salad -

Pretzel Mix:
1/2 C Butter (melted)
1/2 C Sugar
1 1/2 C pretzels (crushed)

Mix together and spread on a cookie sheet. Bake at 400 degrees for five to six minutes. Beyond this time they burn quickly. Cool and scrape off cookie sheet and break apart.
* I double this part because I like to put extra in my serving and have leftovers to snack on.

Filling:
8 oz. Cream Cheese
1/2 C Sugar
1 large can crushed pineapple (drained)
1 large container of Cool Whip

Mix cream cheese and sugar with mixer until smooth. Fold in pineapple and Cool Whip.

Garnish with mandarins oranges and maraschino cherries, if desired.
* I always fold the oranges in with the pineapple, and sometimes the cherries too.

Traditionally you fold the pretzels into the filling last, right before serving. Otherwise they go soggy. But I've found it best to sprinkle and fold on an individual basis. That way each person can put as much or as little pretzels as they want and they never go soggy! We also didn't use the pineapple or the oranges, instead we had strawberries and blueberries. Any fruit will work.

Yeast Measurement

1 Packet Yeast = 2 1/4 tsp Yeast

Knox Blocks Measurements

1 Packet Knox = 1/2 Tbsp + 3/4 tsp Unflavored Gelatin