Favorite a word from your mouth
[09/10/17] Sorry haven't post in awhile plan to post some early morning or early afternoon
SEE FULL NUTRITION INFO
3/4 Cup Light Corn Syrup
1/4 Cup Butter
2 Teaspoons Water
2 1/2 Cups Powdered Sugar
1 Cup Miniature Marshmallows
20 Cups Plain Air-Popped Popcorn
1/3 Cup Heavy Whipping Cream
1 Package (8 Ounces) NESTLÉ® BUTTERFINGER® Peanut Butter Cups Minis
1/3 Cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
4 To 6 NESTLÉ® BUTTERFINGER® Fun Size Candy Bars, Finely Chopped Like A Karate Master
1. Combine corn syrup, butter, water, powdered sugar and marshmallows in a saucepan over medium heat. Heat and stir until the mix comes to a boil, then coat the popcorn with the mix.
2. Coat your hands with vegetable shortening and swiftly shape the popcorn into balls before they cool. Wrap balls with plastic wrap and store at room temperature.
3. While the balls cool… heat whipping cream in microwave for 45 seconds until just boiling.
4. Pour cream over Butterfinger Minis and chocolate morsels in a medium bowl and let the mixture stand for 1 minute. Stir until almost smooth.
5. Dip (now-cooled) popcorn balls halfway in melted chocolate. Sprinkle chopped Butterfinger over the chocolate. Place on wax paper-lined baking sheets.
6. Cool in refrigerator for 45 minutes.
strawberry cream pancakes'
Makes: 12 servings
Serving Size: 2 pancake with 1 tablespoon cream cheese and 1/4 cup strawberries
Carb Grams Per Serving: 22
3 cups coarsely chopped fresh strawberries
1 tablespoon finely shredded orange peel
1/4 cup orange juice
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/4 cup oat flour or oat bran
2 tablespoons chia seeds or flax seeds
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons canola oil
3/4 cup whipped Greek cream cheese**, softened
1 -2 tablespoons orange juice
In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest.
To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.
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