Frozen Yogurt-Covered Blueberry Bites

Instructions with pictures - http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-covered-blueberry-bites.html

michelinamm:

These are so good

Yogurt-covered Blueberries- take two cups Dannon Oikos greek yogurt (blue cup) honey flavor and one carton fresh blueberries. Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet. Do all of them and place in the freezer. After an hour you can pop them off the cookie sheet and into a plastic baggie. Makes 3 sandwich bags full :)

Nutella Truffles

Source - http://umaskitchenexperiments.blogspot.in/2012/03/easy-crunchy-nutella-truffles.html

Basic Information: 

Preparation Time: 20 minutes

Idle Time: 30 minutes

Makes: 8-10

Ingredients:

Nutella - 4 tablespoons

Butter - 1 teaspoon

Marie/Mcvities/Tea Biscuits/chocolate chip cookies - 8-10 nos, crushed

Plain Cornflakes - 2 handful, crushed, 

Cocoa powder - for rolling

Milk - 2 tablespoons

Method:

1) In a microwave safe bowl, melt butter and nutella together for 2 minutes. Transfer it to a mixing bowl.

2) Add crushed biscuits and cornflakes. Mix them well.

3) Keep the mixture aside till it reaches to room temperature.

4) Make small balls out of them. I was not able to make balls out of the mixture. So I added 2 tablespoons of milk to the mixture and made balls.

5) Roll the balls in the cocoa powder.

6) Keep inside the refrigerator for 30 minutes and serve chill.

Note:

1) Add more nutella if you LOVE nutella.

2) As we added milk, you can store this truffles only up to 8 hours after the preparation. 

3) Add your favourite nuts for additional taste.

4) You can also add roasted oats along with cornflakes.

Spiced Chocolate Cake

Source - http://www.onegreenplanet.org/vegan-food/recipe-spiced-chocolate-cake-in-one-minute-for-that-special-someone/

Ingredients:

• 1 Tablespoon Oats, ground (Use glutenfree Oats for glutenfree cake)
• 1 Tablespoon Almond, ground (raw almonds, freshly ground)
• 1.5 teaspoons cocoa powder. a half tsp more if you like it dark
• 1/8 teaspoon baking powder
• 1 Tablespoon raw sugar, ground (Use a tsp more if you like it sweeter)
• 1 teaspoon organic canola oil and a few drops for greasing
• Spices of choice (I used a generous pinch of clove powder and ginger powder)
• 2 teaspoons plain coconut milk yogurt. (or any non dairy yogurt, you might need a smidgen less or more depending on the consistency of the yogurt)

Preparation:

1. Whisk all the dry ingredients very well.
2. Mix the oil and yogurt and whisk to remove lumps, add this to the dry ingredients and mix till well combined and like a muffin batter. If it is too dry, add a drop or 2 of yogurt. Try to not make the batter too wet.
3. Grease a ramekin well if you want to remove the cake and serve.
4. Drop this batter into a tiny ramekin or small thick ceramic espresso cup.
5. Microwave on high power for 40-50 seconds. (depends on the size of the ramekin. deep and tall will need more time)
6. Let it cool completely before trying to remove from ramekin. or cool for atleast 5 minutes before digging in.
7. For variations: Add chocolate chips to the batter. or some orange zest.
8. Top with powdered sugar or melted chocolate or vegan vanilla ice cream.

Philly Cheese Steak Bagel Bites

Source - http://www.hardlyhousewives.com/2012/01/philly-cheese-steak-bagel-bites.html

6 Mini Bagels, halved

1 10.5 oz Pkg of Philly Sandwich Steak (freezer section

8 Slices of White American Cheese

Toast the mini bagels until light and golden brown.  Cook the steak over medium high heat per packages instructions.  Add cheese to the pan a little at a time so cheese blends well.  Serve on toasted bagels and enjoy!

Easy Cheesy Chicken Noodles

Source - http://pinchofyum.com/easy-cheesy-chicken-noodles

Light & Easy Cheesey Broccoli Stuffed Chicken Recipe

Source - http://blommi.com/light-recipe-easy-cheesey-broccoli-stuffed-chicken/

• small chicken breasts (1 per serving)
• Laughing Cow Light Creamy Swiss Wedges (1 per serving)
• steamed broccoli
• Mrs. Dash Salt-free Seasoning (I used table blend)
• non-stick cooking spray
• clove of garlic (crushed/minced)
• chicken broth
• fat free milk

Directions:

1. Pound out chicken breasts.  (just put each between two sheets of plastic wrap and pound with back of a skillet)
2. Lift off top sheet of wrap and sprinkle generously with seasoning.  Replace wrap.
3. Flip over & remove top wrap and discard.  Break up a wedge of the cheese spread, and line up on breast slighty off center.  Add broccoli florets tops, in same area.
4. Use the remaining piece of wrap to assist you in rolling the breast and forming it snugly.
5. Spray skillet with cooking spray, put on med heat.
6. Once hot, add the stuffed breasts. Cover.
7. Gently flip the breasts a few times, to ensure even cooking.  Don’t worry about the cheese melting out, it isn’t very meltable.
8. Once cooked through, remove breasts and set aside.  Drop the garlic in the skillet, add a generous splashes of broth and fat free milk and increase the heat to med-high, to quickly reduce and cook garlic.
9. Pour the sauce over breasts and serve.

Make your own edible New Years Horn!

Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html

Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!

4 Ingredient Nutella Brownies

Source - http://www.blissfullydelicious.com/2011/12/4-ingredients-nutella-brownies/

Ingredients

1/2 cup Nutella spread
1 large egg
5 tablespoons all=purpose flour
1/2 cup chopped hazelnuts

Directions
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

Yield: 12 mini brownies

Notes
Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup

Adapted from  Desserts 4 Today: Flavorful Desserts with Just Four Ingredient, as seen on Savory Sweet Life

M&M Krispie Cookies

Source - http://sweettwistoffate.blogspot.com/2011/12/m-krispie-cookies-12-days-of-cookies.html

INGREDIENTS:

• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all purpose flour or gluten free all purpose ( I have made batches with both)
• 2 tsp cornstarch
• 1 tbsp malt powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 ounces plain or dark M&M’s
• 3/4 cup rice krispie cereal

1) Preheat oven to 350 F.  In a large bowl or mixer bowl, cream together butter and sugars until smooth. Add egg and vanilla and blend to combine.

2) In a medium bowl combine, flour, cornstarch, baking soda, malt powder and salt. Add to wet mixture and mix until almost combine. Add in rice krispie cereal and M&M, beating on low just to combine in.

3) Using a small scoop, drop rounds onto a  parchment/silpat lined baking sheet and bake for  about 10 minutes, until golden brown around the edges.