All I can say is HOLY CUTENESS in these desserts. The husband needed a dessert for his work potluck and they love more festive/creative desserts. I searched high and low for a thanksgiving dessert but nothing jumped out at me until I saw these! Very easy to make, super cute and delicious!
Enjoy these for all your holiday or winter parties!
1 package Pillsbury Sugar Cookie Dough ( if using homemade dough make sure it’s a stiff sugar cookie. Softer cookies won’t work here. Store bought produces a stiffer cookie!)
½ cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits
Put1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
Bake for 12-14 minutes at 350 degrees. Allow the cookies to cool completely in the pan before gently removing them.
Make the chocolate ganache by bringing the whipping cream to a boil.
Stir in the hot cocoa mix.
Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
Break off the loops on some mini pretzels to use as handles.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
Need a delicious, low cost meal, that’s also easy to make??? This meal is great and easy to make that won’t blow your budget. I was able to make the mix and freeze it in small portions and only use what I need. You can make it all or a little at a time! It makes a lot, so enjoy it over several meals!
2 Tbsp vegetable oil
1 medium (1 lb.) sweet potato
1 medium poblano pepper
2 cloves garlic
3 links (3/4 lb.) chorizo
10 taco size tortillas
1 (15 oz.) can enchilada sauce
1½ cups shredded cheese
Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes).
Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees.
Scoop about ¾ cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese.
Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.
A great appetizer or main dish for healthy but delicious eating. Easy to make and very light and healthy. Baked in the oven these are great for an app or serve more as a main dish with easy sides!
1 pound chicken breast ( ground )
2 cups zucchini squash ( grated )
2 green onion ( diced )
4 tablespoons cilantro ( minced )
1 clove(s) garlic ( minced )
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil ( for cooking )
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. (I baked mine at 400 for 20 mins flipping halfway through). Either cooking method works well!
Serve with guacamole, salsa, or your favorite dip. (I served with an avocado/Greek yogurt homemade dip!!)
In an effort to eat better but still enjoy treats, I’ve been searching for better alternatives to our favorite treats. I stumbled upon this easy and very delicious recipe while in Pinterest. Nice and chocolatey, healthier ingredients and easy to make!
Makes 2 small servings. Double for larger portions
½ avocado, mashed
1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
2 teaspoons raw honey
1 teaspoon sunbutter (or other nut butter)-we used almond butter
pinch of salt
dark chocolate chips-optional
Mash up your avocado.
Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips if you would like. I used dark chocolate bar and broke into large pieces to top with.