Pineapple Orange Banana Popsicles

Pineapple Orange Banana Popsicles Recipe


Makes approximately 10 full-sized popsicles



Ingredients:



2 cups fresh chopped pineapple

3 bananas, peeled

2 oranges, peeled

Method:



Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.



Ali’s Tip:



These are also great when made with a teaspoon of grated fresh ginger!



Check out the site I found this from here

pineapple ginger smoothie

another new recipe site I found and smoothie recipe...mmm

Pineapple Ginger Smoothie Recipe




Ingredients:



1 1/2 cups diced fresh pineapple

1 banana

1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)

1 Tbsp. grated fresh ginger

1/2 cup ice

1/2 cup pineapple juice or water

Method:



Blend all ingredients together in a blender until smooth. Serve immediately.



Ali’s Tip:



For a different twist, try adding in a pinch of ground cinnamon to this smoothie!

Brownies

1 cup margarine
2 cups brown sugar
4 Tbsp cocoa
2 eggs
1 cup flour
2 tsp vanilla

Cream margarine and brown sugar. Add remaining ingredients and mix thoroughly. Bake in greased 9x13 pan for 20-30 min at 350F. While cooking make icing.

Icing:
2 Tbsp butter
4 Tbsp cocoa
4 Tbsp boiling water
2 cups icing sugar
3 tsp vanilla

Combine and ice while hot.

Peanut Graham Bark

A co-worker of mine made this for our Christmas Bake Exchange.  It was very good.  The little I got to taste of it that is.  BigDaddy LOVED it however. {grin}

1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts

Melt chocolate over med-low heat. Add cereal and nuts.  Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.

Chocolate Cupcakes

1/2 cup melted marg/oil
3 tbsp cocoa
1 tsp baking soda
1 cup milk
1 1/2 cups flour
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp vanilla

Mix together well.  Stir and bake at 350F for about 20 minutes.

Beary Good Snack Mix

Found this at tasteofhome.com.

Ingredients


1 package (10 ounces) honey bear-shaped crackers (about 4 cups)

1 package (7 ounces) dried banana chips (about 2 cups)

2 cups M&M's

1 cup salted peanuts

1 cup dried cranberries

Directions

In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients


1 package (10 ounces) honey bear-shaped crackers (about 4 cups)

1 package (7 ounces) dried banana chips (about 2 cups)

2 cups M&M's

1 cup salted peanuts

1 cup dried cranberries

Directions

In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.

Chocodilias

1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows

Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.

Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.

Moose Lips

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.

Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.

Makes 3 dz cookies.

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.

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.

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

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.

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.

Ego's Your Way

These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers

Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.

2 waffles


Tropical Storm
Drizzle with syrup

Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.

2 waffles.
A great way to add some fruit to the kids' diet!

Cake Ball Bites

1 13X9 baked cake *cake mix from box or homemade
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles

Bake a cake from a mix or from scratch and cool completely.

Crumble cake into fine pieces.

Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.

Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.

Follow the instructions on the almond bark package for melting.

When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.

Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.

Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.

Since the balls were frozen ... the chocolate melt sets up within a few minutes.

Cinnamin-Raisin Bread

Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil

Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon

To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.

To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.

Baked Apples - slow cooker

5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.

Milk Chocolate Sauce - Crockpot

1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla

In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.Makes about 3 cups.

Peanut Butter Chocolate Pretzels

Easy enough to make with your kids and delicious enough to serve at any holiday gathering.

I know we will be making these for this year's holiday feastings.

Check out the recipe here. I know Taste of Home has given me plenty of ideas for my holiday entertaining.