These super cute nests are the perfect treat for the kids this Easter! Really easy to make and only requiring a few ingredients, you can get the kids involved in helping you put them together! You won’t believe what they’re made of… noodles! By mixing the noodles with marshmallows, peanut butter, and chocolate, you’ve got a yummy treat that everyone will enjoy! Fill up your nests with Cadbury Mini Eggs or Peeps! You can also wrap these up and use them in your Easter scavenger hunt! Keep reading for the recipe below!

Easter Nests Made With Peanut Butter, Chocolate, and Noodles!

Make these cute nests for Easter this year! Fill them up with Cadbury Mini Eggs or Peeps!

       1/4 cup butter

       4 1/2 cups mini marshmallows

       1/2 cup milk chocolate chips

       1/4 cup creamy peanut butter

       4 cups chow mein noodles

       54 Cadbury mini eggs, about 2/3 of a bag

1. Get out a large pot and melt the marshmallows and butter together.
2. Mix in chocolate chips and peanut butter. Wait until it melts then remove it from the heat.
3. Add in noodles and mix until evenly coated.
4. Using a spoon, place the nests on wax paper that’s been greased lightly with oil or butter. Shape the nests using your fingers.
5. While the nests are still warm, place the mini eggs (or Peeps) inside each one. The eggs will stick to the nest.
6. Leave the nests to cool before serving. They can be kept in an airtight container for 5 days.

Photos: Dessert Now, Dinner Later, I Love Peanut Butter.

These zucchini noodles are so tasty and good for you, you won’t miss regular pasta noodles! Perfect for vegetarians, these noodles can be easily made using a Spiralizer. But don’t stop with zucchini! Try it with carrots or yellow squash! Keep reading for the super easy and healthy recipe!

Creamy Zucchini Noodle Pasta

Ingredients

• 3 zucchini
• 1 yellow squash made into noodles by a Spiralizer
• Slow Roasted Cherry Tomatoes and Cream Sauce (recipe from The Glorious Vegetables of Italy by Domenica Marchetti)
• 1 pint yellow cherry tomatoes, cut in half
• 1 pint red cherry tomatoes, cut in half
• 2 tbsp butter
• 1 shallot, minced
• 2 fresh thyme sprigs
• 1 handful chopped fresh basil
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmigiano Reggiano cheese
• olive oil
• salt and pepper to taste

Instructions

1. Place cherry tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil, and sprinkle on salt and pepper. Roast at 275 F for 1 1/2 hours.
2. Heat butter in a saute pan over medium heat. When the butter is melted and foamy, add in shallot and cook until soft.
3. Add in tomatoes and any juices on the baking sheet. Add in thyme and pour in cream. Sprinkle half the cheese over the tomatoes and into the cream.
4. Heat on low until it begins to simmer. Turn off the heat and add in basil.
5. In a large saute pan, drizzle it with olive oil and place zucchini noodles on top. Cook them gently and toss until slightly wilted but still al dente.
6. Place noodles onto a plate and spoon sauce on top. Add more parmesan cheese.

 Photos and recipe: Proud Italian Cook.