Microwave Smores (Hannah's Cooking Classes)

Microwave Smores

8 regular or chocolate graham cracker squares
3 TBSP chocolate-hazelnut spread
3 TBSP marshmallow creme

Spread 4 squares with chocolate-hazelnut spread. Spread remaining graham crackers with marshmallow creme.  Place graham crackers, marshmallow sides down, on top of chocolate-hazelnut spread.  Place on a microwave-safe plate.  Microwave, uncovered on 100% power for 30 seconds.  Serve at once.

Pink Yink Ink Drink & Popcorn Fantasy(Hannah's Cooking Classes)

Pink Yink Ink Drink
no picture, Hannah was sick this class

1/2 pint fresh or 1/2 cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or 1/2 cup frozen, thawed
1 tsp honey

Put the blackberries in a blender and puree them. Pour into a large glass. Put the milk, strawberries and honey in the blender and blend. Strain the mixture (optional). our the strawberry mixture carefully on top of the blackberries. Makes one serving.

Popcorn Fantasy

Pop microwave popcorn and remove carefully from microwave.  Gather "extras" of your choice and place in large bowl with popcorn.  Mix together, share and enjoy.

Suggested extras:

• craisins
• yogurt covered raisins
• mini pretzels
• chocolate or butterscotch chips
• popcorn toppers (shake-on flavors)
• grated cheese
• Other dried fruit- cherries, blueberries, etc
• Gumdrops or other chewy candy (gummy worms, gummy bears)

You can also drizzle on any favorite ice cream topping.  The idea is to change the taste and texture of the snack, providing a "popcorn fantasy."

Berry Parfait (Hannah's Cooking Classes)

Berry Parfait

2 1" thick angel food cake slices, cut into 1" cubes
3/4 cup fresh strawberries (sliced) and/or raspberries
4 oz container vanilla pudding
1/4 cup whipped cream

Gently stir vanilla pudding and whipped cream together.  Place 1/4 cake cubes in the bottom of each glass.  Add 1/4 of the berries and top with 1/4 of the pudding mixture.  Repeat each layer.  Serve immediately.  Makes 2

Granola-Whole Wheat Waffles

I made these this morning and they were very good.  And, with the combined whole wheat flour, granola and yogurt, they were healthy too! 


Granola-Whole Wheat Waffles
by Betty Crocker

1 1/2 cups Original Bisquick® mix
1/2 cup granola cereal
1/2 cup Gold Medal® whole wheat flour
1 1/2 cups milk
3 tablespoons vegetable oil
2 eggs
1 container (6 oz) Yoplait® Original strawberry yogurt (2/3 cup)

In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with syrup or sliced up strawberries.

Ham and Cheese Calzone (Hannah's Cooking Classes)

Ham and Cheese Calzone

1 1/4 cups chopped sliced cooked ham or turkey breast
1 cup packaged broccoli florets
3/4 cup shredded cheddar cheese (6 oz)
10 oz package refrigerated pizza dough
1 TBSP milk

Turn on oven to 400 degrees. Line a baking sheet with foil; lightly coat the foil with cooking spray.  For filling, in medium bowl use the wooden spoon to combine ham, broccoli and cheese.  On a lightly floured surface unroll pizza dough.  Roll dough into a 12-inch square.  Using a sharp knife, but into nine 4-inch squares.  Spoon about 1/3 cup filling onto each of the squares.  Moisten edges of dough with water.  Fold dough over filling from corner to corner.  Press edges of dough with tines of a fork to seal.  Use the fork to prick holes in the top of each calzone to allow steam to escape.  Place calzones on baking sheet.  Brush with milk using pastry brush.  Put baking sheet in oven.  Bake for 13 to 15 minutes or until golden.  Turn off oven.  Use hot pads to remove baking sheet from oven.  Serve warm.  Makes 9 calzones.

Sugar Cookies and De-Pinkalicious Punch (Hannah's Cooking Classes)

Sugar Cookies

3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 TBSP light corn syurp
1 TBSP vanilla extract

In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixtures until thoroughly mixed. Pat the dough into two disks, wrap in plastic and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of waxed paper or plastic wrap, 1/4 to 1/2 thick. Remove the top sheet and cut out the cookies with cookie cutters. Using a metal spatula, transfer the shapers to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until bookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating

Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER.

Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.

Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

Tip #4: Do NOT overcook. They may not look done, but they are.

Tips from All Things Thrifty

De-Pinkalicious Punch

1 cup pink lemonade
1 cup raspberry sherbert
12 oz can of lemon/lime soda

In a pitcher, combine the sherbet, pink lemonade and soda, stir and serve.  Makes 3 cups

Fruit Salsa with Cinnamon Chips (Hannah's Cooking Classes)

Fruit Salsa 
by Taste of Home

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwi fruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 TBSP lemon juice
1 1/2 tsp sugar

In a small bowl combine, cover and refrigerate until serving.

Cinnamon Chips
 by Taste of Home

10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 tsp ground cinnamon
Brush tortillas with butter, cut each into eight wedges.  Combine sugar and cinnamon; sprinkle over tortillas.  Place on ungreased baking sheets.  Bake at 350 for 5-10 minutes to just until crisp. Serve with fruit salsa.