Chocolate Pretzels

Super easy! Christmas pretzels.

houseonhilltop.wordpress.com

Texas Trash Chex Recipe

Mix Together
3 Cups Wheat Chex
3 Cups Rice Chex
4 Cups Cheerio's
2 Cups Pretzel Sticks
4 Ounces of Shoestring Potatoes
1 Cup of Salted Nuts

Melt Together
1/2 Pound Butter
1/2 Cup Salad Oil
1 Teaspoon Tabasco
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Garlic Salt
1 Teaspoon Onion Salt
2 Tablespoons Worcestershire Sauce
Pour the melted ingredients over the cereal mixture and mix well.
Pour into a baking dish.
Bake at 200 degrees for 2 hours. Stir frequently.

Seven-Layer Bean Dip

Dig in to a delicious homemade dip. Make it by layering your favorite Mexican ingredients.

 

 TIME:  20 Min

TOTAL TIME:  20 Min

SERVINGS: 16 *****but less in my family!!!!

BY: Old El Paso® 

INGREDIENTS

1	can (16 oz) Old El Paso® refried beans
1	package (1 oz) Old El Paso® taco seasoning mix
1	package (8 oz) cream cheese, softened
1	can (4.5 oz) Old El Paso® chopped green chiles
1	cup Old El Paso® Thick 'n Chunky salsa (any variety)
2	cups shredded lettuce
2	cups shredded Cheddar or Mexican cheese blend (8 oz)
1	can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1	medium tomato, diced (3/4 cup)
	Tortilla chips, if desired

1 In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

1. 2 In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
2. 3 Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Berry Yogurt Popsicles

Frozen yogurt popsicles made with fresh berries don't just taste great, they are good for you too! Fresh berries are some of the most powerful disease fighting foods, they are high in vitamin C and antioxidants.

I love freezing my smoothies in popsicle molds to make healthy summer snacks. I normally do just one flavor at a time but I thought it would be fun to make them into stripes. My original intention was to make these red, white and blue hoping the color of the fruit would achieve this naturally but the colors turned out more of a purple, white and pink. Still pretty and a great way to make colorful popsicles without adding food coloring.

Although the berries have a natural sweetness to them, I suggest you adjust the sugar or agave to your taste before freezing them. I bought my freezer pop maker from Progressive last year on Amazon, I am linking to it here for all of you who asked where I bought it.

Berry Yogurt Popsicles
Gina's Weight Watcher Recipes
Servings: 16 • Size: 1 popsicle, about 1/2 cup  • Old Points: 1 pts • Points+: 1 pts
Calories: 51 • Fat: 0.1 g • Protein: 4.0 g • Carb: 8.7 g • Fiber: 1.1 g • Sugar: 7.0 g 
Sodium: 14.1 mg     


Ingredients:

For the purple:

• 1 cup blueberries
• 1/2 cup blackberries
• 6 oz fat free blueberry yogurt
• 1 cup crushed ice

For the white:

• 14 oz fat free vanilla yogurt
• 2 tbsp agave or sugar
• 1 cup crushed ice

For the pink:

• 3/4 cup raspberries
• 3/4 cup strawberries
• 6 oz fat free strawberry yogurt
• 1 cup crushed ice

Directions:

Blend each color smoothie separately in a blender and set aside.  

Pour the first color into the popsicle mold 1/3rd of the way and freeze for 30 minutes.Remove from the freezer and insert the sticks, then freeze one hour.

Add the white yogurt into each popsicle mold 1/3 of the way and freeze an additional hour. Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat.
http://www.skinnytaste.com/2011/06/berry-yogurt-popsicles.html

Frozen Fruit Pops

Fresh fruit with a splash of juice makes a fresh and healthy snack. Use whatever fruit you're heart desires. A perfect summer treat!

These are so simple and so darn cute, my one year old probably had just as much fun playing with them as she did eating them. Super easy to make and no fancy gadgets required, you'll need small 5 oz disposable cups and some craft sticks.

Frozen Fruit Pops
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 pop • Old Points: 0 pt • Points Plus: 1 pts
Calories: 32.1 • Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g
Sodium: 1.4 mg 

Ingredients:

• 1/3 cup diced kiwi
• 1/3 cup diced watermelon
• 1/3 cup diced strawberries
• 1/3 cup diced pineapple
• 1/4 cup fresh pineapple juice or orange juice

Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy! 

******HOMEMADE EASY BLOGGER ******* I had to make into a chuck slushie. The larger pieces of fruit scared my little boy with Autism****** GREAT RECIPE.

Piña Colada Sorbet

One taste of this icy cold treat will whisk you away to a tropical island for a few heavenly moments. Tastes just like a frozen piña colada, only difference is you eat it with a spoon, not a straw!

Leave the rum out if you are making this for the little ones. The points remain the same with or without. Enjoy!!!

Piña Colada Sorbet
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 91.1 • Fat: 1.5 g • Protein: 0.2 g • Carb: 20.0 g • Fiber: 0.7 g • Sugar: 18.5 g
Sodium: 0.6 mg

Ingredients:

• 3 cups fresh pineapple, peeled and cored
• 1/2 cup sugar
• 3/4 cup coconut milk
• 1 tbsp dark rum (optional)

Directions:

Cut the pineapple into chunks. 

Puree in a blender with sugar, coconut milk, and rum if using until smooth.  

Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.

Makes 1 quart.

Cherry Sorbet

A cherry-licious ice cold treat on a hot summer day.

I've been playing around with my new ice cream maker and I'm having fun with all the possibilities, you should expect to see a lot more frozen treats in the weeks to come!

First on my list was sorbet. Cherry ice is my favorite summer flavor but I was really amazed at how much better cherry ice tastes when using real cherries and not the artificial cherry flavor we are all used to. The deep red color is all natural, no color added. Although pitting the cherries is a bit time consuming, it's well worth the end results.

These would make great tasting ice pops too if you don't have an ice cream maker. Use your sweetener of choice, Stevia of course could be used in place of the sugar or agave if that is what you prefer, without the sugar a serving is 2 points+.

Cherry Sorbet
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 4
Calories: 136 • Fat: 0.2 g • Protein: 1.2 g • Carb: 36.9 g • Fiber: 2.4 g • Sugar: 31.2 g
Sodium: 0.7 mg

Ingredients:

• 2 lbs cherries
• 1 cup water
• 2/3 cup sugar
• 1 tsp fresh lemon juice

Directions:

Stem the cherries and remove the pits.  In a medium saucepan over medium heat,combine the cherries with the water, sugar, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.  Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly.

Puree the cherries and their liquid and put the mixture through a fine sieve.

Once the cherry mixture is chilled, freeze according to your ice cream maker's instructions.

Makes 1 pint.

http://www.skinnytaste.com/2011/07/cherry-sorbet.html

Grasshopper Popsicles by Vitamix

MY VITAMIX IS BUSY 

Grasshopper Popsicles 

Ingredients
1 cup (240 ml) water
1 tablespoon fresh lemon juice
2 pitted medjool dates
2 cups (60 g) spinach
2 cups (300 g) fresh or frozen blackberries
2 bananas, peeled, fresh or frozen

Directions
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 30–45 seconds, using the tamper to press the ingredients into the blades.
5. Pour into popsicle molds and freeze.

www.vitamix.com     GREAT LINK TO GREAT IDEAS......

Chocolate Crepes

Chocolate Crepes with Fresh Strawberry Cream

114

Happy Valentine’s Day!  Whether you go all-out or small and simply let your sweeties know you care, we hope you have a delicious day in every way.  Here’s one more tempting treat to tantalize you!

My mom and I are headed out for a fun and relaxing girl’s weekend.  We’ll be back with more good eats on Tuesday!

Chocolate Crepes with Fresh Strawberry Cream

Chocolate Crepes

3/4 cup flour

4 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup powdered sugar

2 eggs

2/3 cup milk

1/3 cup plus 2 tablespoons water

1/2 teaspoon vanilla

Sift together the flour, cocoa, baking powder, salt and powdered sugar.  Mix together the eggs, milk, water and vanilla.  Make a well in the dry ingredients; pour in the liquid ingredients.  Combine with a few swift strokes until just combined.  Ignore the lumps; they will take care of themselves.  Heat a 5 inch skilled over medium heat.  Coat skillet with nonstick cooking spray.  Add a small amount of batter (we are talking less than 1/4 cup) and QUICKLY lift the skillet and rotated it to cover the bottom of the pan.  Cook until brown underneath (it cooks quick so watch it close) and flip to cook the other side.  Repeat with remaining batter.

Fill crepes with fresh strawberry cream.  You can roll them or fold them in fourths.  I highly recommend you add additional sliced strawberries.

Fresh Strawberry Cream

1 cup heavy whipping cream

1/3 cup powdered sugar

4-6 large strawberries pureed to make 1/4 cup

fresh strawberries for serving, optional

Whip cream until soft peaks form.  Add sugar and puree and continue to whip to a stiff consistency.

 http://www.caramelpotatoes.com/2013/02/14/chocolate-crepes-with-fresh-strawberry-cream/

Sugar Plums with NUTS

SUGAR PLUMS

Twas the night before Christmas
and all through the house . . .
not a creature was stirring,
not even a mouse!The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .

"A Visit From Saint Nicholas" by Clement C Moore





PHOTO CREDITS: The English Kitchen


Sugar Plums*
Makes 18 to 2

These keep for weeks in the refrigerator. 
Gift & presented in  paper cups & a lovely gift tin!

3 ounces (1/2 cup) chopped pitted dates
3 ounces (1/2 cup) chopped toasted walnuts
1 ounce (1/4 cup) dried cranberries
1 ounces (1/4 cup) chopped pitted prunes
1 ounce (1/4 cup) chopped toasted hazlenuts
2 TBS fruit jam
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3.5 ounces (1/2 cup) granulated sugar

Do by hand or food processor does a quick & easy job.

Begin by placing the chopped dates, walnuts, cranberries, prunes & hazelnuts
in the bowl of a food processor. Pulse until everything is chopped very 
small & they begin to clump together a bit. Add the jam & spices & pulse until
 it all begins to come together. (when you press some of the mixture between
 your fingers it should hold itself into a ball. Don't over process, so keep
 checking. You want to see individual pieces of the fruit & nuts, not a paste.

Place the granulated sugar in a bowl. Take out tablespoons of the fruit 
mixture & shape into balls by rolling it in the palms of your hands, Drop
 the balls into the granulated sugar and give them a good coating. Place into
 little paper cups. Repeat until all of the mixture is used up. Store in the
 refrigerator in an airtight container.

http://theenglishkitchen.blogspot.com/2010/12/sugar-plums.html