Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
Wednesday, February 17, 2010
Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
Cinnamin-Vanilla Yogurt Dip
1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Minty Grape Pops
1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
Wild-Berry Pops
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
Black Berry Spinach Salad
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.
Serves 8
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.
Serves 8
Blueberry Walnut Salad
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
Warm Salad-Bowl Pasta
4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
Tuesday, October 27, 2009
Cool Sandwich Snacks
10 whole graham crackers, cracked in half.
1/2 cup chocolate fudge sauce
1 tub (8 oz) cool whip, thawed
Suggested garnishes:
multicolored sprinkles, assorted candies, finely crushed cookies, chocolate chunks, chopped nuts, flake coconut.
Spread 1/2 graham crackers lightly with chocolate sauce. Spread whipped topping on remaining 1/2 of crackers. Press together lightly, making sandwiches. Roll or lightly press edges in suggested garnishes.
Freeze 4 hours or overnight.
Can be made up to 2 weeks ahead. Wrap well with plastic wrap and freeze.
1/2 cup chocolate fudge sauce
1 tub (8 oz) cool whip, thawed
Suggested garnishes:
multicolored sprinkles, assorted candies, finely crushed cookies, chocolate chunks, chopped nuts, flake coconut.
Spread 1/2 graham crackers lightly with chocolate sauce. Spread whipped topping on remaining 1/2 of crackers. Press together lightly, making sandwiches. Roll or lightly press edges in suggested garnishes.
Freeze 4 hours or overnight.
Can be made up to 2 weeks ahead. Wrap well with plastic wrap and freeze.
Firecrackers
5 cups angel flake coconut
red food coloring
24 baked cupcakes, cooled
1 tub (12 oz) cool whip, thawed
blue decorating gel
red string licorice (pull aparts)
Tint coconut using red food coloring.
Trim any "lips" off the edges of cupcakes. Using a small amount of whipped topping, attach bottomes of 2 cupcakes together. Repeat with remaining cupcakes. Stand attached cupcakes on 1 end on a serving plate or tray.
Frost with remining cool whip. Press coconut onto sides.
Draw a star on top of each firecraker with decorating gel. Insert pieces of licorice for fuses. Store in fridge.
(Sprinkle with colored crystal sugars and small candy balls)
red food coloring
24 baked cupcakes, cooled
1 tub (12 oz) cool whip, thawed
blue decorating gel
red string licorice (pull aparts)
Tint coconut using red food coloring.
Trim any "lips" off the edges of cupcakes. Using a small amount of whipped topping, attach bottomes of 2 cupcakes together. Repeat with remaining cupcakes. Stand attached cupcakes on 1 end on a serving plate or tray.
Frost with remining cool whip. Press coconut onto sides.
Draw a star on top of each firecraker with decorating gel. Insert pieces of licorice for fuses. Store in fridge.
(Sprinkle with colored crystal sugars and small candy balls)
Monday, October 26, 2009
Steak and Spinach Salad
6 cups fresh spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
Pineapple Cheesecake
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
MMMMMM. What more can I say...?
1/2 cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
MMMMMM. What more can I say...?
Pecan Crusted Chicken Salad
1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing
Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com
This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing
Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com
This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.
Blueberry Spinach Salad
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Serves 6.
We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Serves 6.
We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.
Our Favorite Berry Smoothie
1 cup vanilla yogurt
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)
Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)
Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)
Greek Salad Dressing
2 minced garlic cloves
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil
Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.
Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil
Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.
Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!
Caesar Salad
1 large head romaine lettuce
2 cups croutons
Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese
Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.
Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.
I like bacon in here as well...and not those weird bacon-bit-simulated-flavor-what-are-they-made-of-really things...real bacon, fried and chopped up.
2 cups croutons
Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese
Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.
Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.
I like bacon in here as well...and not those weird bacon-bit-simulated-flavor-what-are-they-made-of-really things...real bacon, fried and chopped up.
Potato Salad
6 c cubed, cooked potatoes
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs
Dressing:
Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper
Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.
Note: I also like adding sliced radishes to the salad.
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs
Dressing:
Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper
Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.
Note: I also like adding sliced radishes to the salad.
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