The Cowans Cook!
Monday, March 24, 2025
no bake Chocolate Bird's Egg Nest Cookies
Ingredients
- 12 ounces butterscotch chips
- 12 ounces white chocolate chips or (we prefer milk or semi sweet and it makes darker nests)
- 12 ounces chow mein noodles
- 36 milk chocolate mini Cadbury eggs
- 12 ounces butterscotch chips
- 12 ounces white chocolate chips or (we prefer milk or semi sweet and it makes darker nests)
- 12 ounces chow mein noodles
- 36 milk chocolate mini Cadbury eggs
Equipment
How To Make Butterscotch Birds Nest Treats
- Put the butterscotch and white chocolate chips in a glass bowl and melt in the microwave for about 2 minutes, stirring at 30 second intervals. Stop cooking when it is smooth.
- Once the chips are melted, stir chips until smooth and gently fold in the chow mein noodles.
- On a piece of wax paper, take a small scoop of the chow mein noodle mixture and form a small nest with your hands.
- Place the eggs on top.
- Let set up and serve.
When making the cookie, you need to give it time to set up. However if you are running short on time, place them in the fridge to help them harden faster.
Think ahead if you want to place them in the fridge or let them set on the counter before you start scooping. On the counter, just place the wax there. In the fridge, put the wax on a cookie sheet.
To keep your hands from getting too sticky and chocolaty, run your hands under water for a second first or spray them with nonstick cooking spray.
Storing and Other Tips
Store these Nests in an airtight container in the refrigerator.
Note if you don't like butterscotch chips switch them out for milk chocolate chips, peanut butter chips or a second bag of fav chips.
Wednesday, March 19, 2025
Danish Cake or Cinnamon Sugar Bundt
Tuesday, March 18, 2025
Sourdough Sandwhich Bread - Fluffy my new FAV SD recipe
amazing Fluffy SD bread from Sourdough Sparrow linked here
Monday, March 17, 2025
French Bread
My go to easy quick French Bread recipe from Liz / Crystal Dunn
1 T. yeast
1 t. sugar
2 cups very warm water
1 T. olive oil
1 t. salt or maybe 2
4-5 cups flour
(cornmeal optional)
Mix yeast, sugar and water and let soften. Add olive oil, salt and flour until the dough is smooth - not sticky.
Let rise for 1 hour punching down every ten minutes. This is easy in a Bosch because you just turn it on for a few seconds or go back to the "M."
Prepare pans with parchment paper - I like to add a splash of corn meal to the bottom.
Form into 2 loaves. Brush with egg wash (1 egg and 1 T. water whisked with a fork) and brushed on.
Slash 3 diagonal cuts, not too deep, in the bread.
Let it rise about 30 min (cooler weather a bit more) When you think your bread looks almost done you can bake it as it will poof up in the oven during the baking process!
Bake at 400º for 20 minutes. Serve warm or cold.
First made 6.28.2012 and still a fam favorite over a decade later ~
Saturday, March 8, 2025
Rainbow Jello Cups Six Sisters
Saturday, March 1, 2025
7 layer bean dip individual!
Ingredients
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 cup guacamole or make homemade guacamole
- 1 (8 ounce) container sour cream
- 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
- 1 cup shredded cheddar or Mexican blend cheese
- 2 Roma tomatoes, , diced
- 1/2 bunch of green onions, , sliced
- 1 (2.25 ounce) can sliced olives, drained
- 8 (9 ounce) plastic tumblers
- tortilla chips
Instructions
- In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
- Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
- In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
- Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
Notes
You can make a large dish vs. individual as well ~ but I like the no double dipping concept and committing people to a cup at a party event
From the Girl who Ate Everything - Ashley Olson gave me this cookbook - recipe linked too w videos