Best Souper Dooper Bird Bowls Recipes

HOMEMADE BIRD FOOD AND BIRD FEEDER

Steps:

• Slice the orange in half through the equator. Hold one half of the orange over a mixing bowl and use a spoon to scoop the flesh into the bowl, catching the juices and avoiding breaking through the peel. Repeat the process with the other half of the orange. Use kitchen shears to cut the pulp into smaller pieces.
• Add the almond butter, oats, dried cranberries, pepitas and 1/4 cup sunflower seeds to the bowl with the orange. Use a rubber spatula to mix until evenly combined. Set aside.
• Use a wooden skewer to pierce a hole through an orange peel about 1/2 inch below the cut. Continue to thread the skewer through the orange to reach the other side. Pierce through the orange, creating 2 holes directly across from each other. Remove the skewer and repeat the same process crosswise on the orange, so that you now have 4 holes. Repeat the same process with the other orange half.
• Take one piece of kitchen twine and use the skewer to help the ends of the twine through two of the mirroring holes. Tie a knot at either end of the twine to secure it to the inside of the orange. Repeat the process with the remaining twine. Use one of the wooden skewers to poke from one side of the orange to another, creating a perch. Repeat the process with the remaining skewer, creating an X. Repeat with the second orange half.
• Fill the oranges with the almond butter mixture. Top with the remaining 1/4 cup sunflower seeds. Hang the bird feeders outside on a sturdy branch.
• Any leftover almond butter mixture can be stored in the fridge for up to 5 days to refill the feeders. Alternatively, it can be eaten by humans with green yogurt or on toast.

SOUPER DOOPER BIRD BOWLS

Steps:

• Preheat oven to 400*.
• Cut chicken into bite-sized pieces.
• Cook noodles and chicken in lightly salted boiling water about 10 minutes or until the noodles are tender and the chicken is done.
• Place peas in a colander and set over a large bowl.
• Pour the chicken and noodles over the peas in the colander to drain.
• Combine the soup and milk in a large bowl: mix well.
• Add the noodles, chicken and peas; stir well.
• Cut the tops off the rolls and scoop out the centers, leaving 1/2-inch sides.
• Spoon the noodle mixture into the bread bowls.
• Combine breadcrumbs and melted margarine in a small bowl; stir.
• Sprinkle the crumbs over the noodles.
• Top with a dash of paprika if desired.
• Carefully set bread bowls on a baking sheet.
• Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.