Easter Cookies

On Tuesday, my sister-in-law, Wendy, came over to decorate Easter eggs with us.  So, of course, I felt that we needed to have a treat while we worked.  Haha! 


I found this recipe for Bird's Nest Cookies on the back of a bag of speckled Easter m&m's.  They looked really cute and perfect for an Easter treat.  


*Note: the recipe available through the website is slightly different than the one on the back of the m&m bag.   


As I was making the dough, I read that these cookies only called for 1/2 c of sugar.  That's it?!  Really?!  Chocolate chip cookies call for 1 1/2 cups.  Well, I didn't want to improvise on the recipe... I was running short on time.  Maybe the coconut would help sweeten the cookie.  I don't know. 



I finished baking the cookies, let them cool, and filled them with the eggs.  Adorable!  I took a bite of just the cookie, no m&m,... yeah, they weren't very sweet.  Definitely, not sweet enough for my taste.  The next bite I took, this time with an m&m, was MUCH better.  I'm guessing the creator of the recipe didn't want the cookies to be too sickening sweet if you eat it with the candy.


The kids ate the candies but only ate a few bites of the cookies.  Next time, I think I will make these with more sugar... maybe double the amount!  Who doesn't like a sweet cookie?!   

Roasted Green Chile Stuffed Pork Loin

I received 14 green chiles in the last Bountiful Basket that I purchased.  I love roasted green chiles!  Which reminds me... I have about 10 left that I need to roast.  Better get on that!  Anyway, my husband, Chad, and I were wanting to try a pork loin for dinner one night.  I had never cooked one before, honestly, because it's a big piece of meat ( a little intimidating) and it's pork (it could easily dry out).  But, I decided I could do it!  And, boy, did I!  That was one of the best meals I had had in a very long time!  Here's the recipe I came up with:


Roasted Green Chile Stuffed Pork Loin
4-5 green chiles
5-7 whole cloves garlic, peeled

Yes, I grilled that beauty! Delicious!

3-4 lbs boneless pork loin (note: NOT tenderloin, that's different)
1 T southwest spice rub (store bought or see recipe below)
1 bottle beer
your favorite bbq sauce


Preheat your oven to 425 degrees F.  Line a cookie sheet with enough foil to wrap around the edges.  Cut each chile in half lengthwise; remove seeds and membrane.  Place cut side down on cookie sheet.  Place peeled garlic cloves around the green chiles.  Roast for about 20 minutes or until skins are blistered.  Remove from oven and wrap the chiles and garlic in the foil, completely sealed to trap the steam.
 
Meanwhile, butterfly the pork loin (make a horizontal slit about 3/4 of the way through the loin); set aside.  Remove the skins from the green chiles and chop along with the garlic.  Spread the chiles and garlic on the butterflied pork loin.  Fold the top of the loin on top of the chile mixture.  Use 3 pieces of kitchen twine and tie the pork loin in three places.  This will help keep it closed while it cooks.  Sprinkle entire loin with the southwest spice rub and place in a roasting pan; pour beer around the pork loin.  (Use an aluminum pan for easy cleanup)


Set up your grill for indirect grilling (turn the grill on to med-low on one side of the grill use the other side of the grill for cooking).  Place the pan on the side of the grill that is off; close grill lid.  Cook for about 1 hour 15 minutes or until internal temperature reaches 140 degrees.  Remove loin from pan; place on hot grill over med-high heat.  Brush top with your favorite bbq sauce and grill for about 7-9 minutes.  Flip loin over and brush with bbq sauce; grill 5-7 minutes more.  Internal temperature should read 150 degrees.  Return loin to pan and cover with foil; let rest for about 15 minutes.  Serve with extra bbq sauce, if desired.  


Ok, so this recipe is a little time consuming, but I guarantee it'll be worth it!  I served this with twice baked potatoes and grilled onions.  Delicious!

Check out this cookbook for this spice rub
and several others! 

Southwest Spice Rub

2 tsps pure chile powder

2 tsps grannulated garlic

2 tsps paprika

2 tsps salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp freshly ground black pepper

  Mix ingredients and store in an airtight container.   

       

Bountiful Baskets

Yesterday, I told you about the Angel Food Ministry... a ministry that allows people to purchase food items at a much lower cost.  Well, if you didn't read about it, then check out my last blog!


Well, today I'm going to tell you about a similar concept... Bountiful Baskets Co-Op.  Instead of buying a basket full of meat and frozen meals, one basket will give you TONS of fruit and vegetables.  And I do mean TONS.  
If memory serves me well, the last time I bought a basket I received:

• 1 large head romaine lettuce
• a small bunch of cherry tomatoes 
• 3 chayotes (also known as alligator pears - part of the squash family) 
• a big bunch of celery  
• a bunch of bananas
• 1 cantaloupe 
• 1 head cabbage
• 6 ears of corn
• about 14 green chiles (YUM!)
• a pint of strawberries
• 6 oz pkg of blueberries   

Oh, I forgot to tell you the best part.... it's only $15 per basket.  Yeah, I know!  That's nothing.  I was going to one of those farmer's markets/grocery stores for my produce, which I will say was very reasonably priced, and would spend around $40 in produce for 2 weeks.  Now, I spend $15 every two weeks!  I love it! 



Here's one more little piece of info you need to know before purchasing your Bountiful Basket.  You don't know what you are going to get each time.  How fun is that?  The very first time I bought a basket, I was surprised and very excited, to get a coconut.  I had never bought a fresh coconut before.  The surprise this past time was the chayotes.  I'll be honest, I haven't used them yet, but when I do, I will let you know! 



To recap all there is to know about Bountiful Baskets:
1.  Co-Op is available in several states across the country
2.  Purchase a basket (or 2 or 3) starting Mondays at noon until Tuesdays at 10pm
3.  Cost is $15 per basket
4.  Look up the closest pick-up site and note the time of pick-up.
5.  You don't know what you are going to get, but know that you'll get a lot!  

    

Planning Ethan's Birthday Party Menu

My son, Ethan, is turning 6 on May 1st.  Wow.  6 already?  So, of course, I've started planning his birthday party.  Asking him what he wants to do is too overwhelming of a question, as he's quite indecisive.  Gee, I wonder where he gets that from...  So, I decided to make it a surprise for him, at least the theme of the party will be a surprise.  


Pirates.  Pirates are cool, fun.  The kids will do a treasure hunt during which they'll have to stop at 2 different food stations.  The first was Ethan's pick... cereal necklaces.  How simple!  I have not met a kid who does not like to string food on a necklace.  Second station... make your own pizza.  This is SO easy and kills 2 birds with 1 stone.  They need to eat and it provides entertainment. 


English Muffin Pizzas 
English muffins, split in half
olive oil or any other kind
pizza or spaghetti sauce
mozzarella cheese
pepperoni, ham, bacon, and/or sausage
pineapple
any other toppings you desire

Place English muffin halves on a baking sheet (I like to use the one that fits in the toaster oven if I don't have to make too many), drizzle with a little oil, and place in a 425 degree oven until they are slightly browned, about 5 minutes. Remove from oven and spread some pizza sauce on each one. Top with the cheese and toppings of choice. The kids can do this themselves! They love having the control over what goes on their pizza. Return pizzas to oven and bake an additional 5-8 minutes until the cheese is melted and bubbly.    


Since it'll be hot out, I thought a frozen treat would be good.  Plus, they just look fun! 

Frozen Yogonanas
2 ripe bananas
12 popsicle sticks
1 thick & creamy yogurt, any flavor
small cereal, any kind of Cheerios, Fruity Pebbles, Cocoa Pebbles, etc. 

Cut banana into 6 equal sized pieces and skewer one on each popsicle stick.  Scoop yogurt into a bowl and cereal into a separate bowl.  Holding the stick roll the banana into the yogurt and then into the cereal coating well with each layer.  Then place them on a plate and into the freezer for about an hour or until frozen.  Serve.




My kids really think this is a treat!  Speaking of treats... That's leaves the matter of the cake.  Ethan asked for no frosting.  Hmm.  No frosting?  OK... Whose kid is this?!  I know!  How about Dirt Cake?  You know, the cake that you usually find plastic flowers and gummi worms in.  Only, I'll make it with golden oreos, to look like sand on the beach, and just a little blue frosting for the ocean.  Put a pirate ship on it and call it a day! 


Dirt Cake


1 1/4 lb Oreos
3 cups milk
2 pkgs instant vanilla or chocolate pudding
8 oz Cool Whip
8 oz cream cheese, softened


Mix pudding and milk; refrigerate until set.  Crush the Oreos and spread half of the crumbs in the bottom of a 9x13 inch baking dish.  Mix pudding, cool whip, and cream cheese.  Spread over crushed Oreos.  Sprinkle remaining crumbs over pudding mixture.  Refrigerate at least 1 hour serving.  Can be frozen!