Nutella Fruit Dip

Nutella Yogurt Fruit Dip

Posted by fujimama on March 19th, 2011 at 8:35 pm

Creamy Nutella Yogurt Fruit Dip Nutella Yogurt Fruit Dip

Nutella Yogurt Dip—two ingredients, 3 minutes . . . it doesn’t get much easier than that!  I made this dip for a get-together I hosted at my house yesterday morning, and it was a definite hit.  I served it alongside little glass teacups filled with fruit.  The dip makes the perfect accompaniment to fresh cut fruit.  It tastes like a decadent treat, but is gentler on the waistline due to the use of plain, nonfat Greek yogurt.  Not only does this dip make a great addition to any party food lineup, but it’s a perfect afternoon snack for you little ones.  You will love seeing how fast that fresh fruit disappears!  It’s hard to beat a treat that is not only good tasting, but also takes less than 5 minutes to whip up!

Dipping fresh fruit in the Nutella yogurt dip Nutella Yogurt Fruit Dip

Nutella Yogurt Fruit Dip

Makes 10 servings

1 cup plain, nonfat Greek yogurt
½ cup Nutella

Mix the yogurt and Nutella together in a small bowl until completely combined. Refrigerate until ready to use. Serve with fresh cut fruit.

 

Ingredients

  • 1 tbsp Butter
  • ½ cup Avacado pureed smooth
  • ¼ cup Carrot cooked and pureed smooth
  • ½ cup Powdered Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract

Directions

Melt butter over low heat in medium sauce pan. Add remaining ingredients and whisk well until smooth. Serve warm or cold with fruit.

Sweet Potato Fries

Sweet Potato Oven Fries

In my experience, the total cook time for these oven fries varies, depending on the size of the sweet potatoes and the thickness of the fries.  Small or medium sized sweet potates may require less time.  But at my grocery store, sweet potatoes range from medium-large to monstrous.  The bigger the sweet potatoes, the more fries, and the longer they take to cook.  Also, the potatoes have a tendency to stick to the pan so be sure to toss well with oil.

2 large sweet potatoes (about 2 pounds)
1.5 teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
½ teaspoon black pepper, more to taste
Pinch cinnamon
2 – 3 Tablespoons olive oil

1.  Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easier clean-up.

2.  Cut each sweet potato in half cross-wise; then cut each half lengthwise into 3/8 inch wide (tombstone-shaped) slices. Finally cut lengthwise into 3/8 inch wide sticks or “fries.”

3.  Put the sweet potato fries on the baking sheet. Sprinkle salt, chili powder, smoked paprika, sweet paprika, black pepper, and cinnamon evenly over the sweet potatoes. Pour on 2 to 3 Tablespoons of olive oil. Thoroughly stir the sweet potatoes, gently tossing them around to evenly coat with seasonings and oil.  Be sure to coat all sides of the sweet potatoes with oil, as they tend to stick. Use additional oil as needed.

4.  Spread sweet potatoes on the baking sheet, trying as much as possible for a single layer. Place in the oven and bake for 15 to 20 minutes or until sweet potatoes have started to brown.  Use a spatula to carefully turn over sweet potatoes, if desired. (The potatoes at the edges of the baking sheet tend to brown faster, you may want to rearrange to correct for hot spots.) Bake for another 5 to 10 minutes or until browned to your liking… I recommend you keep a close eye on the sweet potatoes as they go from golden brown to dark brown quickly.

5.  Remove from oven and cool for a few minutes. Serve with chili-lime sour cream and yogurt dipping sauce.

Makes about 4 cups total or 5 (3/4-cup) servings.

Rolo-Pretzel-Pecan

For these tasty treats, all you have to do is lay the pretzels on a baking sheet (I used these cute square ones, but the mini twists would work too).  Top each pretzel with an unwrapped Rolo candy.

 

Bake in the oven at 250*F for 4-5 minutes (no longer).
When you remove them from the oven, the Rolo will still be in the same shape as when it went in the oven. Place a pecan half on top of the Rolo and press down a bit.
Top each of the Rolo with one pecan half.
Place the entire baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.
Remove from freezer and enjoy! Or place in a container to enjoy later.  These will last several days- probably more, but they’ve never lasted that long in our house!
These are so delicious!  A great sweet-salty combo.
Enjoy!

Pretzels

Pretzels

Topping

Directions

1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
2) Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
3) Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 ¼ to 2 ½ ounces.
4) Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
5) Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
6) Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
7) Remove the pretzels from the oven, and brush with melted butter, if desired.
Yield: 12 pretzels.

Recipe summary

Hands-on time:
20 mins. to 50 mins.
Baking time:
25 mins. to 30 mins.
Total time:
2 hrs 35 mins. to 3 hrs 15 mins.
Yield:
12 pretzels
I’ve taken off 30 pudgy pounds since February, but the Food + Drink tab at Pinterest, where I seem to be spending all my free time these days, could prove to be my undoing. There are so many “must try” recipes.

Take for example, these mall style, pretzel bites, pinned from Dine & Dish via AllRecipes.com.

I had to try them.

Mall Type Pretzel Bites

Ingredients

  • 1 ⅛ cups Water (70 to 80 degrees F)
  • 3 cups All-Purpose Flour
  • 3 tbsp Brown Sugar
  • 1 ½ tsp Active Dry Yeast
  • 8 cups Water
  • ½ cup Baking Soda
  • ¼ cup melted Butter
  • Kosher Salt for savory pretzels, or Cinnamon and Sugar for sweet bites.

Directions

Add the first four ingredients in order, into the bread machine, and mix on the dough setting.

Many similar recipes use salt in the dough, I double checked at AllRecipes.com, and this one did not use any, so I left it out. It didn’t seem to hurt anything. I also noticed some reviewers suggested using corn syrup in place of brown sugar. I might try that next time, and oh yes – there will be a next time, but for a first try, I stuck to the original recipe.

Remove the dough from the breadmaker, and divide it into eight balls, to be rolled, and shaped into the traditional, large pretzel shapes.

Or, take the easy way out, and pull it apart into 1 inch (or smaller) balls, for pretzel bites.

Bring two quarts of water, mixed with the ½ cup of baking soda, to a boil. Drop the dough bites, a few at a time, into the boiling water for 10-15 s
…

Click the link below to continue onto the full article

http://almostunschoolers.blogspot.com/2011/07/diet-busting-mall-style-bread-machine.html

Baked Taquitos

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

⅓ cup (3 oz) cream cheese
¼ cup green salsa
1 Tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425°. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges.

Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.