Easter Nests

Rice Krispie and Cocoa Pebble Nests With Chocolate Eggs

Sterling's S'more Sundae

• Vanilla Ice Cream or Frozen Custard
• Hot Fudge Topping
• Teddy Grahams
• Jet-Puffed Marshmallow Bits

Bundt Pan Roasted Chicken

• 3 cloves garlic
• 2 carrots, chopped
• 1 onion, quartered
• 1/2 lb. potatoes, quartered
• 1 large bunch fresh thyme
• 1 large bunch fresh rosemary
• Extra virgin olive oil
• 1 3-4 lb chicken
• 1 lemons
• kosher salt
• Freshly ground black pepper

1. Preheat oven to 425° and cover the hole of the bundt pan with foil.
2. Combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Spread evenly in bundt pan. Top with sprigs of fresh thyme & rosemary.
3. Pat the chicken dry with paper towels. Season the inside of the cavity generously, then stuff  with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub the olive oil all over the skin of the chicken and season generously with salt & pepper.
4. Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.

Salami Giardiniera Roll Ups

Salami Giardiniera Roll Ups

• 8 ounces salami
• 8 ounces cream cheese
• giardiniera

* Peppers, olives or fillings of you choice can be substituted or added to giardiniera.

1. Roll cream cheese flat between 2 layers of plastic wrap.
2. Peel off one layer.
   Cover with salami slices.
3. Flip onto a new layer.
4. Add giardiniera and roll.
5. Refrigerate at least an hour then remove wrap and slice.

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Sweet Savory Haricots Verts

• 12 ounces Haricots Verts
• 1 T. garlic infused coconut oil
• 1 T. amino acids
• 1 T. honey

1. Sauté Haricots Verts in coconut oil.
2. Blend amino acids with honey and pour over Haricots Verts.
3. Warm and serve.

Cheesecakeadilla

• 4 oz. softened cream cheese
• 1 T. powdered sugar
• 1/4 t. vanilla
• 2 flour tortillas
• 1-2 T. butter
• 1/4 cup sliced strawberries
• cinnamon sugar
• Melted chocolate, for drizzling

1. In a medium bowl, stir together cream cheese, powdered sugar and vanilla.
2. Spread cheese mixture on one tortilla and sandwich with remaining tortilla.
3. In a large skillet over medium heat, melt 1 T. butter. Add quesadilla and cook until golden on one side. Add 2nd T. butter, flip and cook until golden.
4. Sprinkle with cinnamon sugar, top with strawberries and drizzle with chocolate.

Burlap and Button Wreath

Let's see what kind of wreath I can create
with these materials!

Buttons Burlap and Bows