Dark Chocolate and Cereal Snack Mix

Ingredients
1 box of multigrain Chex cereal
1 large jar of dry roasted peanuts
1 small bag of pretzel twists
2 packages of dark chocolate chips
1/4 cup light oil

Instructions

1. Mix together the cereal, nuts and pretzels.
2. Melt the chocolate with the oil over lowest heat on a stovetop.
3. Pour the melted chocolate evenly over the dry mixture.
4. Place in a pan and freeze firm.
5. Break apart mixture and place into a serving container.

 

 

Cinnamon Raisin Trail Mix

Ingredients
2 cups toasted oat cereal
2 cups hexagon-shaped corn cereal
2 cups pretzel bits
3/4 cup raisins
1/2 cup sunflower seeds
2 tablespoons reduced fat margarine
2 tablespoons brown sugar
1 tablespoon cinnamon

Instructions

1. In a large bowl combine the cereals, pretzel bits, raisins, and sunflower seeds. Toss gently.
2. Melt margarine in a microwave or saucepan and stir in brown sugar and cinnamon. Pour over the cereal mixture. Toss to coat.
3. Bake 8-10 minutes in a 350 degree F oven.

 

 

 

 

 

 

Baked Sweet Potato Chips

Ingredients
1/2 pound sweet potatoes
1/2 tablespoon corn oil

Instructions

1. Preheat oven to 400 degrees F. lightly coated baking sheet with non-stick cooking spray.
2. Slice the sweet potatoes by hand in very thin slices, or use a food processor with a 2-millimeter disk. In a large bowl, carefully toss the sweet potato slices by hand in the oil to coat the chips lightly.
3. Lay the slices in a single layer in the prepared baking pan. Bake the chips for fifteen minutes.
4. Turn each piece over with a metal spatula and bake for five more minutes. Chips should be dry and slightly crisp. If not, bake up to three more minutes, checking every minute so the chips won’t burn.
5. Let cool for five minutes before serving.

 

 

 

 

Baked Blooming Onion

Ingredients
1 red onion
1/4 cup Panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 egg white (beaten slightly)

Instructions

1. Cut the red onion 3/4 of the way down as many times as possible.
2. Combine crumbs, garlic, paprika and egg white.
3. Drizzle this over the onion, spray with olive oil if desired.
4. Bake at 375 degrees F for 40-50 minutes.

Spicy Dipping Sauce: 3 tbsp. cottage cheese (put in blender till smooth), 1 tbsp. mayonnaise, 1/8 tsp. horseradish, 1/4 tsp. cayenne pepper, salt & pepper. Mix and serve with onion.

 

 

 

Gummy Bears

Ingredients
3 ounces box jello
7 envelopes unflavored gelatin
1/2 cup water

 

Instructions

1. Mix in a saucepan until the mixture resembles play dough.

   2. Place pan over low heat and stir until melted.

   3. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes.

   4. When very firm, take out of molds and eat! Have fun!

Read more at http://www.favehealthyrecipes.com/Snacks/Gummy-Bears#yrQQ2hKP50QTzUZq.99

 

 

 

 

 

Chicken Nachos

Ingredients:
1/2 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 ounces (about 1 bag) tortilla chips
1/4 cup diced tomato
1/4 cup sliced green onions (scallions)
1/4 cup sliced pitted black olives

 

Directions

1 Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

 

2. Spoon the chicken mixture over the chips. Top with tomato, green onion and black olives.

 

 

 

 

 

Strawberries and Cream Minis 

 

Ingredients:

1/3 cup boiling water

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

1 can  (5 oz.) evaporated milk

2 oz. BAKER’S White Chocolate

4 fresh strawberries, quartered

 

Directions:

 

1. ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.

 

2. MICROWAVE evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; beat with mixer until well blended.
3. SPOON into 14 sections of ice cube trays sprayed with cooking spray. Refrigerate 20 min. or until firm.
4. UNMOLD gelatin cubes just before serving; top with berries.