Recipe Donated by Kristiann Hyde
Nutella Yogurt Fruit Dip
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. Makes 10 servings
Peanut Butter Fruit Dip
2 cups skim milk
½ cup sour cream
1 (3.4 oz.) package vanilla instant pudding mix
1 cup peanut butter
1/3 cup sugar
Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!
Recipe Donated by Talysha Lewis
Chocolate and Peanut Butter Crescent Rolls
1 tube crescent rolls
Peanut Butter
Chocolate Chips
Preheat the oven to 375F. Stuff the crescent rolls with peanut butter and chocolate chips (can also use Nutella and other stuffings). Bake for 10-11 minutes until golden brown.
Recipe Donated by Star Lamping
Marshmallow Sundae Cookies
1 cup shortening 1 tsp. baking soda
2 cups sugar 1 tsp. baking powder
2 eggs ½ tsp. salt
2 tsp. vanilla ¾ - 1 cup milk
¾ cup cocoa ½ cup walnuts or pecan nuts
3½ - 4 cups flour 32 large marshmallows, cut in half.
Combine shortening, sugar, eggs, vanilla, cocoa, soda, baking powder, salt, and milk. Mix until smooth, batter should be stiff. Fold nuts into batter. Drop cookies on greased cookie sheet or use parchment paper. Bake at 375 degrees for 8 min. Top each cookie with marshmallow half, cut side down return to oven for 1 min. Cool and frost with chocolate frosting. Sprinkle top with your favorite topping. Makes 60-65 cookies (if you want a smaller batch cut recipe in half).
Recipe Donated by Kristine Crockett
Applesauce Cookies
½ cup shortening 1 bag chocolate chips
1 cup sugar 2 cups flour
1 egg 1 tsp. cinnamon
1 cup applesauce ½ tsp. each: salt, cloves, nutmeg
1 tsp. baking soda
Combine baking soda with applesauce first in a separate bowl. In another bowl, combine shortening, sugar, and egg. Then add the applesauce mixture and chocolate chips. Then add the dry ingredients. Bake at 375 degrees, for 8-10 minutes, or until lightly browned. Yields 2-3 dozen cookies.
Recipe Donated by Jenifer Stoddard
Kraft Food’s Kung Pao Chicken
¼ cup water 2 tsp. chili sauce
5 cups small fresh broccoli florets 2 cloves garlic, minced
¼ cup Catalina salad dressing, divided 1 Tbsp. minced gingerroot
¼ cup creamy peanut butter 1 lb. boneless skinless chicken cut into bite-size pieces
1 Tbsp. lite soy sauce
Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix 2 Tbsp. Catalina dressing, peanut butter, soy sauce and chili sauce until well blended.
Transfer broccoli to serving plate; cover to keep warm. Heat the remaining salad dressing in the skillet on medium-high heat. Add garlic and ginger; cook and stir for 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet. Spoon onto a plate with the broccoli, and serve over hot cooked rice. Garnish with sliced green onions just before serving. Time: 30 min
Servings: 4 servings, 1-1/2 cups each
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