Snacker Day Saturday: 3/31 « Dig Into Books. Baked cheese balls. OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about.
These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Booyah! Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant. Buzz - Foodbuzz.
10 Snacks Under 100 Calories. Thinkstock Preparation: In a food processor, combine garlic and cannellini beans with lemon juice and process until smooth.
Mix in oil, cumin, chili powder, salt and pepper and process until blended. Add 3 tablespoons cilantro and pulse until mixed. Place in bowl and garnish with cilantro. Preparation: Mash avocados with a fork or potato masher in a medium bowl. Preparation: Combine sliced peaches with cinnamon and nutmeg; transfer to two serving plates.
Preparation: Combine all ingredients, in a food processor. Preparation: Peel the banana and cut it crosswise into 16 slices; skewer each slice and place it on a waxed-paper-lined plate. Preparation: Place the tofu in a food processor; process until creamy. Preparation: Combine chia seeds and tomato liquid in a small bowl; let stand 10 minutes. Preparation: Place popcorn in a 2 ½-quart microwave-safe container; cover and cook at high power 4 to 5 minutes, or until popcorn is popped but not scorched. Preparation: Preheat oven to 375°F. How Sweet It Is - StumbleUpon. Insanity.
That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy.
Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer. Superbowl Recipes - iVillage. Cheesecake Stuffed Strawberries. Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat!
Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries.