Patrick's Snack-Tricks

Makes: 2 tortillas

Start to Finish: 5 minutes

Ingredients

2 flour tortillas

2 tablespoons peanut butter

2 sliced bananas, 2 sliced apples, or 1 cup raisins

2 teaspoons honey

Directions

1: Lay tortillas flat and spread a tablespoon of peanut butter on each.

2: Top each with fruit and raisins and drizzle with a teaspoon of honey.

3: Roll tortilla length wise, slice in half, and serve immediately.

-Stir Squirt Sizzle; a Nick coobook-

Cheese and Bacon Stuffed Mushrooms

Makes: 8 servings (3 mushrooms each)

Start to Finish: 35minutes

Ingredients

24 large fresh whole mushrooms (1 ½ to 2 inches in diameter)

2 tablespoons reduced-fat balsamic vinaigrette

2 slices turkey bacon

1 ½ teaspoons olive oil

½ cup chopped red onion

1/3 cup finely shredded reduced-fat Italian cheese blend

1/3 cup reduced-fat garlic-and-herbs spreadable cheese

½ teaspoon Dijon mustard

2 tablespoons bread crumbs

2 teaspoons chopped fresh Italian (flat-leaf) parsley

Directions

1: Preheat oven to 350 degrees. Remove stems from mushrooms; reserve caps. Chop enough stems to fill a ¾ measuring cup; discard remaining stems. In a large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch plan.

2: Bake 10 minutes. Let stand until cool enough to the touch; drain.

3: Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard dripped from skillet.

 4: In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.

5: In a medium sized bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into the mushroom caps; place filled sides up in pan. In a small sized bowl, mix bread crumbs and remaining ½ teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.

6: Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.

- http://www.eatbetteramerica.com - 

Banana-Nutella Stuffed Croissant

Makes: 1 serving

Start to Finish: 5 minutes

Ingredients

1 large butter croissant

4 tablespoons cream cheese, softened

2 tablespoons Nutella

½ banana, sliced into rounds

3 tablespoons granulated brown sugar

1 egg

¼ cup milk

2 tablespoons sugar

½ teaspoon vanilla extract butter

One stick of butter

Confectioners’ sugar (garnishment)

Fresh fruit (garnishment)

Directions

1: Slice croissant lengthwise almost all the way through. Spread cream cheese on both sides. Spread Nutella on top of cream cheese.

2: Toss banana slices with brown sugar and place in an ovenproof pan. Put under a hot broiler for about 30 seconds, or until the sugar melts. Place banana slices on top of Nutella and close the croissant.

3: In a bowl, combine egg, milk, sugar, and vanilla; mix until well blended. Dunk the croissant into the batter, soaking well.

4: Heat a sauté pan over medium heat and coat with a little butter. Add the croissant and cook like French toast, turning once. Top with confectioners’ sugar and fresh fruit, if desired.

-Vie de France-

Pineapple Cream Cheese Sandwiches

Makes: 12 sandwiches
Start to Finish: 25 minutes


Ingredients
3 medium peeled carrots
1/3 cup dried cranberries, raisins, or mixed dried fruit bits
1/4 cup shelled sunflower seeds
6 6- or 7-inch Italian bread shells (Boboli) or Italian flatbreads (focaccia)
2 8-ounce tubs cream cheese with pineapple

Directions
1: Use a vegetable peeler to cut carrots into long, thin ribbons. Place carrots in cold water to crisp and set aside.
2: Mix cranberries, raisins, or mixed dried fruit bits and sunflower seeds.
3: Horizontally slice bread shells in half.
4: Prepare each sandwich by spreading cream cheese on both cut sides of bread, sprinkle with fruit mixture, and top with carrots. Sandwich creamed bread slices together, slice in half and serve immediately.


-Recipes to the Rescue Thrilling Kitchen Adventures . . . Just in the Nick of Time-