6 medium strawberries
8 ounces chocolate candy melts
12 pieces candies, pearl candy, white
12 pieces candies, heart-shaped, orange
42 pieces candy corn, divided
- Place the chocolate candy melts in a small microwave-safe bowl. Microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
- Cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). Place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. Lift the strawberry up out of the chocolate and allow some of the excess to fall off. Place the strawberry onto wax paper. Repeat with the remaining strawberries.
- Assemble the “eyes”. Place two pearl candies side-by-side on the top part of the “face” of the turkey and hold them there for a few seconds, until they stay on their own. Dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. Repeat with the remaining strawberries.
- Make the “feet”. Place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. Repeat with the remaining strawberries.
- Make the “beak”. Take 6 pieces of the candy corn and cut the yellow and white parts off, so you have just the orange portion remaining. Cut each orange piece into a triangular shape. Dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a “beak”. Place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. Repeat with the remaining “beaks”.
Prep Time: 10 mins/ Servings: 10
- 1 cup pumpkin puree
- 1 cup whipped cream cheese, or non-whipped at room temperature
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 sleeves graham crackers, crushed (about 2 1/2 cups)
- 10 8-ounce mason jars
- In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
- In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
- Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
- Serve chilled.
- 1 can (13 oz) Pillsbury® refrigerated flaky cinnamon rolls with icing
- 8 semisweet chocolate chips
- 4 red baking chips or candy-coated chocolate candies
- 8 almond slices
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls in to long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmy pinch cuts ends into top of whole roll. Shape strip into floppy bunny ears.
- On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth; press firmly into dough.
- Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting on warm rolls. Serve warm.
1 1/2 cups vertically sliced onion $
1 cup green bell pepper strips
2 (4-ounce) links turkey Italian sausage
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained $
1 (8-ounce) loaf French bread, cut in half horizontally
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 450°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.
Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.
Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.
Cooking Light /December 2002
Nutritional Information :
Calories from fat: 29%
Saturated fat: 5.1g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 2.2g
PREP: 20 minutes
BAKE: 30 minutes
YIELD: 6 servings
- Cooking spray
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 2 Tbs olive oil
- 1 lb boneless chicken breast, cubed
- 1 (10-oz) can tomatoes
- 1 cup frozen corn kernels
- Pinch chili powder
- 1?2 tsp salt
- Pinch of cayenne pepper
- 1 cup grated monterey jack cheese
1 (8.5-oz) package corn-muffin mix
1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.
2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.
3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.
HOW KIDS CAN HELP: Sprinkle cheese; spread the corn-muffin batter on top.
PER SERVING: 376 calories, 15 g fat (5 g saturated), 1,082 mg sodium, 83 mg cholesterol
Prep time: 5 minutes
What you need:
- ½ teaspoon cocoa powder
- 1 teaspoon vanilla extract
- 2 teaspoons honey
- 1½ cups low-fat or fat free Greek yogurt
- 2 cups fresh or frozen raspberries
- ¼ cup shaved dark chocolate or chocolate chips
Equipment and supplies:
- Measuring cups and spoons
- Medium mixing bowl
- Whisk or fork
- Tall glasses, preferably clear
What to do:
- In medium bowl, whisk together cocoa powder and vanilla.
- Add honey and yogurt and stir until they’re well combined with cocoa mixture. It will turn light brown.
- Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.
- Top with some raspberries and repeat until all of the yogurt and raspberries are used up.
- Sprinkle each parfait with chocolate shavings.
- Serve or refrigerate until ready to serve.
How much does this recipe make?
Reviewed by: Mary L. Gavin, MD
Date reviewed: January 2011