Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets'
Source: Love Veggies and Yoga

Ingredients

1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper, sprinkled to taste
1 egg, beaten

Directions

1. Heat oven to 400F and spray two baking sheets with cooking spray. (I lined mine with foil then greased it)

2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box)

3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.

4. In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

caramel apple Slices

 Do u love caramel apples but hate trying to eat them?
 
 Try it this way!
 
(found this and could not keep it to myself!! I can't wait to

 try it!)
 
Hollow out your apples, (u can balance the apple halves in a

muffin pan) fill will melted caramel, let the caramel harden

and cut into slices! yummy!

High Heel Cupcakes Recipe!

High Heel Cupcakes Recipe! 

Ingredients:

12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1 and one-half cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 oz each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style



Directions: For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut the graham cracker in half crosswise. Remove a corner, angled to 3/4 inch, on both sides of each cracker half to make the tapered sole . Repeat with the remaining graham crackers. Cut the cookie sticks in half crosswise into two 2 three-quarters-inch lengths. Cut one end at an angle.



Line a cookie sheet with waxed paper. Place the candy melting wafers in a glass bowl. Microwave for 10 seconds, stir, and repeat until the candies are melted and smooth, about 1 minute. Dip one side of the cut crackers into the melted candy, one at a time, to cover, allowing the excess candy to drip back into the bowl and smooth with an offset spatula. Transfer the coated cracker, candy side up, to the cookie sheet. Repeat with the remaining crackers and candy. Refrigerate until set, about 5 minutes. Save the excess candy melts to attach the heels.



Place the decorating sugar (use the color to match the shoe style) in a shallow bowl. Spoon 1/2 cup of the vanilla frosting into a ziplock bag. Tint the remaining vanilla frosting with the food coloring (use the color to match the shoe style). Spoon 1/2 cup of the tinted frosting into a ziplock bag. Press out the excess air and seal the bags. Spread the tinted frosting on top of the cupcakes, mounding it slightly. Roll the tops of the cupcakes in the decorating sugar to cover completely. Using a 2-inch round cookie cutter or the rim of a glass, mark a 1-inch-deep semicircle from the edge of a sugared cupcake (see photo). Remove the semicircle of cake and frosting with a small knife. For open-toed shoes, make a 1/2-inch semicircle cut on the opposite side of the cupcake from the first cut. Repeat with the remaining cupcakes. Snip a small (1 /8-inch) corner from the bags with the vanilla and tinted frostings. Pipe vanilla frosting over the exposed cake in the cut areas.



Carefully peel the candy-coated crackers from the waxed paper. Trim any uneven edges with a small knife. Pipe a line of tinted frosting around the 2 long and 1 short sides of cookie. Dip the frosted edges into the decorating sugar to coat.



Line two cookie sheets with waxed paper. Reheat the reserved candy melts in the microwave for 5 to 10 seconds to soften. Stir the candy, return to the microwave, and repeat the process until the candy is smooth, about 30 seconds. Dip one angled end of a cookie stick into the melted candy. Working on one shoe at a time, press the large end of the cracker sole into the cut area of the cupcake. For the heel, place the cookie stick, dipped end up to secure, under the small end of the sole. Repeat with the remaining cupcakes, crackers, and cookies. Allow the candy to set for at least 20 minutes before moving the cupcakes.



To accessorize the shoes: To make the shoes even more fashionable, you will need frosting and a selection of candies and gums of your choice. Candy decors (Cake Mate, Wilton, Red Hots), candy-coated chocolates (M&M's Minis, Sixlets), gum balls, small hard candies, and pearlized candies (SweetWorks), and gum for bows can all be used for shoe accents. Use frosting to attach decorations and pipe outlines along the cut edges.



To make bows Cut 1 three-quarter-inch length from a stick of gum. Cut the smaller piece in half lengthwise. Pinch the center of the longer piece of gum. Wrap one of the smaller pieces around the pinched area to finish the bow.



To make swirl patterns Spoon vanilla frosting into a ziplock bag. Press out the excess air and seal the bag. Cut a small (1 /8-inch) corner from the bag and pipe swirled lines of vanilla frosting on top of the sugared cupcakes.



To make zebra print Spoon dark chocolate frosting into a ziplock bag. Press out the excess air and seal the bag. Snip a small (1 /8-inch) corner from the bag. Following the basic method above, pipe wavy lines of dark chocolate frosting on top of the vanilla-frosted cupcake before rolling it in white sugar.

Mexican Bubble Pizza

Mexican Bubble Pizza

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired



1 Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.


2 Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.


3 Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.


4 To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.


Source :
Pillsbury

2 INGREDIENT PUMPKIN MUFFINS

2 INGREDIENT PUMPKIN MUFFINS!!!! OMG!!!! 

(When you have a cheat day) 


A great tasting and easy High Protein dessert! 



 1 box Classic Yellow Cake Mix

 1 can (15 oz) Pure Pumpkin


 No oil, no eggs, no water, nothing else


 Combine both ingredients, pour into muffin tin and bake at


 350 degrees for 20-25 minutes.

Honey Garlic chicken wings recipe

Honey Garlic chicken wings recipe

5 pounds chicken wings (about 25 to 30 whole wings)
½ cup honey
¼ cup water...
3 Tablespoons lemon juice
3 Tablespoons ketchup
2 Tablespoons garlic powder
3 cloves fresh garlic, finely minced
½ teaspoon salt
½ cup all-purpose flour
1 quart vegetable or peanut oil
Deep fryer or Dutch oven for frying

Remove wing tip from each wing; split each wing at the joint joining the drum and flat part. Add 1/2 cup all-purpose flour to gallon size zip locking bag. Add wings 15 at a time and shake to coat. Tap off excess flour before frying.

In a medium pan over medium heat, combine honey, water, lemon juice, ketchup, garlic powder, minced garlic and salt, stirring to blend. Bring to a slow bubble, reduce to low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.

Add oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings. Fry no more than eight wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the outside. For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings; you run the risk of drying out the meat.

Drain the wings on paper towels or paper bags for a few minutes. Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings. Cover the bowl, and shake to completely coat the chicken wings. Serve hot. If you have extra honey garlic chicken wing sauce left, serve on the side for dipping, if desired.

Brownie Peanut Butter Chocolate Mallow Bars

Brownie Peanut Butter Chocolate Mallow Bars Recipe! 

Ingredients

Bottom Layer
1 Box Betty Crocker Brownie Mix (follow box instruction fully and for cooking times.)
2 Large Eggs
1/4 Vegetable Oil
1/4 Water

Middle layer
1 Jar (198 g) Jet-Puffed Marshmallow Creme

Top Layer
2 Cups Semi-sweet chocolate chips
1 Cup Peanut Butter
3 Cups Rice Krispies 

Spray a 9x9 pan with cooking spray. Bake Brownies as directed and let to fully cool. 
Spread Jet-Puffed Mallow Creme. 
Place Chocolate chips and peanut butter in a medium sized microwave bowl and microwave until well blended stopping at 1 minute intervals.
Once melted stir in Rice Krispies and spread evenly over mallow creme. 
Cover and chill for two hours before cutting into squares yields 24-36 bars depending on how big you like your squares