Easter is approaching and, in our family, the matriarchs annually pick up traditional candies for Easter treats: jellybeans, malted eggs, chocolate bunnies, and various pastel-wrapped candies. And Michelle needs a single package of Peeps--not Peeps Chocolate Pudding or Peeps Rice Krispie treats, not warm Peeps s'mores or Peeps flavored milk. No. She likes her Peeps plain. and. STALE--the marshmallow crunchy, the sugar coating crystalized.
I. can't. even.
In today's episode, we talk about good and bad candy (we have our definite opinions). We reminisce about childhood Easter memories and then get solidly into the art of hiding Easter baskets, eggs, and treats.

Here is Michelle's Classic Wisconsin Brandy Slush Recipe:

8 cups of water divided
5 black tea bags or green tea bags
2 cups granulated sugar
1 (12 ounces) container of frozen lemonade concentrate thawed
1 (12 ounces) container of frozen orange juice concentrate thawed
2-4 cups of brandy
lemon-lime soda or sparkling water, for serving
lemon and orange wedges, for garnish

Bring 3 cups of water to boil. Add tea bags and steep for 3 to 5 minutes. Discard bags and stir in sugar until dissolved.
In a 1-gallon plastic ice cream pail, combine the remaining 5 cups of water, sweetened tea, both frozen juice concentrates, and brandy. Freeze at least 8 hours or overnight. The more Brandy you use, the longer the slush takes to freeze.
To serve, fill a glass ½  full. Top with lemon-lime soda or sparkling water. Garnish with orange and lemon wedges.

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