PEANUT BUTTER “BUCKEYE” PRETZEL BITES

 

 

Ingredients
1 cup creamy peanut butter 3/4 cup brown sugar
2 Tbs softened butter
1/2 cup powdered sugar
minature pretzels
1 bag of chocolate chips or Merkins Choc. wafers

Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your hands. If needed, add more powdered sugar until it is easy to roll. Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate (I used Merkins Choc. wafers – easier to work with). Dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Breakfast Egg Muffins To Go

 

Ingredients

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can’t mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D’s. ;

Lots of variations Enjoy!

Yield – 12 muffins

1/2 pound ground Italian pork or turkey sausage

4 ounces frozen chopped broccoli florets

1/2 cup shredded cheddar cheese

12 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

The Best No-bake Bars

Ingredients
1 cup peanut butter
1/2 cup honey
1/2 cup unrefíned coconut oíl (be sure to use unrefíned for the coconut flavor)
2 cups dry oats (not ínstant)
1 C shredded coconut
1/2 C chopped walnuts (optíonal)
1 1/4 cups dark chocolate chíps
1 t vanílla extract
Dírectíons:

Melt peanut butter, honey and coconut oíl over medíum-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chíps and vanílla.
Stír untíl chocolate ís entírely melted.
Pour ínto a 9×13 pan and cool ín the frídge.
When ít’s set, cut ínto bars and enjoy.

Crispy Zucchini Fries

 
Ingredients

1 medium zucchini
1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip)
1 oz (30 g) Parmesan cheese, divided
1 egg white
1/2 cup (125 mL) nonfat plain yogurt
1/2 cup (125 mL) loosely packed fresh basil leaves
3 tbsp (45 mL) light mayonnaise
2 garlic cloves, peeled
1/2 tsp (2 mL) coarsely ground black pepper
Directions
1. Preheat oven to 450ºF (230ºC). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef’s Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.
2. Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.
3. Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove Cookie Sheet from oven to Stackable Cooling Rack. Serve zucchini fries with dip.
Yield: 10 servings of about 3 fries and 1 tbsp (15 mL) dip

Apple Pie Enchilada

 

Ingredients

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream

Italian Pot Pie

 

 

Ingredients

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)
Directions
1. Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.
2. Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef’s Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1-2 minutes or until simmering. Cover; remove from heat.
3. Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef’s Silicone Basting Brush.
4. Bake, uncovered, 12-15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.
Yield: 8 servings

DORITO CHICKEN CASSEROLE

Ingredients
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional

Directions
Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish. Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose. (Makes 4 Servings)

Bacon Wrapped Pineapple Bites

 

 

Ingredients
Cut the Bacon, Dip it in the Brown Sugar, Wrap the Pineapple with the Bacon and Bake for 25 minutes at 375°

Chocolate Chip Pudding Cookies

 

 

 

Ingredients

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Yields 36 cookies

Mexican Layered Dip

Ingredients
1 (12-in./30-cm) flour tortillas
1 can (16 oz or 398 mL) authentic refried beans
3 tbsp (45 mL) Tex-Mex Rub, divided
1 large jalapeño pepper
1/2 cup (125 mL) grape tomatoes
1 cup (250 mL) frozen corn, thawed
1 medium avocado
4 oz (125 g) Colby & Monterey Jack cheese blend
1/2 cup (125 mL) sour cream
Restaurant-style tortilla chips or Baked Tortilla Chips (optional, see Cook’s Tip)

1. Spray both sides of tortilla with canola oil using Kitchen Spritzer. Pierce tortilla all over with Hold ‘N Slice®. Turn Round Covered Baker upside-down. Place tortilla over bottom of baker.

2. Microwave on HIGH 3-4 minutes or until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl from baker; transfer to Large Bamboo Platter. (Leave baker in microwave until cool enough to handle.)

3. Mix refried beans and 1 1/2 tbsp (22 mL) of the rub in Small Batter Bowl until blended.

4. For corn salsa, cut jalapeño in half lengthwise. Remove seeds using Core & More. Process in Manual Food Processor until coarsely chopped. Add tomatoes. Process until tomatoes are coarsely chopped.

5. Combine tomato mixture, corn and remaining 1 1/2 tbsp (22 mL) rub in Classic Batter Bowl; mix well. Peel and dice avocado. Gently stir avocado into salsa.

6. Grate cheese with Microplane® Adjustable Coarse Grater.

7. To assemble dip, spread bean mixture evenly over bottom of tortilla bowl. Spread sour cream evenly over bean mixture. Top with cheese and corn salsa. Serve dip with tortilla chips or Baked Tortilla Chips, if desired.

Yield: 16
Nutrients per serving: (1/4 cup/50 mL dip): Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 3 g, Protein 5 g

Cook’s Tip: It’s best to use a 12-in. (30-cm) burrito-size tortilla so the sides of the tortilla drape over the baker to form the bowl.

To make Baked Tortilla Chips, preheat oven to 425°F (220°C). Using Pizza Cutter, slice two (12-in./30-cm) tortillas into 3 x 1-in. (7.5 x 2.5-cm) rectangles. Place tortillas on Large Round Stone with Handles (they will overlap). Spray with canola oil using Kitchen Spritzer and sprinkle with 1/4 tsp (1 mL) salt. Bake chips 12-15 minutes or until golden brown and crispy, moving them once during baking. Remove stone from oven to Stackable Cooling Rack.