Saturday, August 28, 2010

Strawberry Peach Smoothie

2 containers (6 oz each) Yoplait® Original 99% Fat Free peach, vanilla or strawberry yogurt

1 cup sliced fresh or frozen peaches or nectarines

1 cup sliced fresh strawberries

1 cup crushed ice

Place all ingredients in a blender.

Cover; blend on High speed 30 to 60 seconds or until smooth.

Pour into 4 glasses. Garnish with a strawberry

Serve immediately.

Mini Soft Pretzels With or Without Dip

Easily turn refrigerated breadsticks into mini hot pretzels - serve with or with a dip

1 (11 oz)  refrigerated breadsticks - like Pillsbury or a knockoff

1 egg, beaten

Coarse Salt (Kosher) if desired

1 jar of cheese spread (if you want a dip)

2 TBSP milk

Heat oven to 375°F.

Unroll dough and separate into 12 breadsticks.
Cut each breadstick in half lengthwise.

Roll each breadstick lightly to form 10-inch-long rope.

To create pretzel shape – shape each rope into a circle, overlapping dough about 2 inches from each end, leaving ends free.

Take 1 end in each hand; twist once at point where dough overlaps.
Lift ends over opposite side of circle.

Place 1 inch apart on ungreased cookie sheet. Brush each with beaten egg; sprinkle with salt

Bake 13 to 15 minutes or until golden brown.

Meanwhile, in small microwavable bowl, mix cheese spread and milk and microwave on High 1 minute, stirring once halfway through cooking, until melted and hot.

Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.


Cinnamon Sugar Pretzels – instead of using egg, brush with melted butter then sprinkle with cinnamon sugar – good dessert – To dip - offer warm Nutella!!! YUM!!

Garlic Pretzels – make as directed about but replace the Kosher salt with garlic salt – serve with Italian food or salad.

Monday, August 23, 2010