Peeling a Potato

Dawn Wells, aka Mary Ann from Gilligan's Island demonstrates her secret way to peel an Idaho Potato. To view more cool potato videos, visit http://youtube.com/group/iTuberContest. For great Idaho Potato recipes and more cool stuff, visit www.idahopotato.com.


Dawn Wells Potato Peeling Video

Potato Peeling Video

Peanut Butter Cheerios Treats

The aisles of the market can be the most inspiring. When I saw these Peanut Butter Cheerios on the shelf I knew they would make the perfect riff on the ol’ rice krispy treat. With an added touch of even more peanut butter and a sprinkle of chocolate chips – the cereal became a decadent snack that you can’t stop eating!

ingredients:
6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces marshmallows (approx. 40)
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment.

In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess.

Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated.

Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly.

Let cool and cut into squares. These taste best if served the same day.

IceCream Sandwich Cake

Ingredients

12	ice cream sandwiches
1	6.5 oz. can white or chocolate aerosol whipped cream
1 bx	10 oz. bag candy coated chocolate or peanut butter pieces, coarsely chopped

2

Directions

1

 Place candy pieces in plastic bag and strike with heavy spoon to coarsely chop.

2

  Arrange 4 ice cream sandwiches long sides touching on a flat serving plate. Squirt an even layer of whipped cream over top, making sure whipped cream extends to outside edges for best appearance.

3

 Sprinkle 1/3 cup chopped candy pieces on whipped cream

4

 Repeat layers twice. Garnish top as desired.

5

 freeze 6 hours or until firm. Cut with serated knife

6

 Variations:
Vary candy colors and choices to represent holidays or special occasions throughout the year. Use birthday candles with holders for a special birthday cake.

7

 Use two layers of two sandwiches each, and let kids assemble their own creations.

Chocolate-Dipped Marshmallows

Serves 12| Hands-On Time: 10m| Total Time: 10m

Ingredients

• 12  marshmallows
• 2  ounces  semisweet chocolate, melted
• 3  tablespoons  toppings (such as chopped pistachios, shredded coconut, and crumbled graham crackers)

Directions

1. Dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with your desired toppings.
2. Serve immediately or chill until firm, about 20 minutes.

Cranberry-Walnut White Fudge

A very unusual fudge recipe that uses prepared frosting that you buy. This white fudge is very easy-to-make and very delicious. You'll love this very rich and delicious fudge.

Recipe Type: Candy
Yields: 36 pieces
Prep time: 15 min

Ingredients:

1 (12-ounce) package white vanilla chips
1/2 cup powdered (confectioners') sugar
3 ounces cream cheese, softened
1/2 cup prepared vanilla frosting (the kind you buy at the store)
3/4 cup coarsely-chopped walnut or pecans*
2/3 cup sweetened dried cranberries**
1 teaspoon grated orange zest (peel)

* Macadamia nuts may be substituted.

** I also have substituted candied cherries and dried apricots. If using chopped candied cherries, drain well before using.

Preparation:

Line a 9-inch square baking dish with aluminum foil, extending foil over the edges. Lightly spray with non-stick cooking spray.
In a small saucepan over low heat, melt the vanilla chips, stirring until smooth; remove from heat.
In a medium bowl, combine powdered sugar, cream cheese, and vanilla frosting; blend well. Stir in melted vanilla chips, walnut, cranberries, and orange zest.
Spread fudge mixture into the prepared baking dish. Refrigerate approximately 1 to 2 hours or until the fudge is firm.
When the fudge is firm, remove from the refrigerator. Remove from the dish by lifting the aluminum foil and removing the foil from the fudge; discard aluminum foil. Cut into squares.
Store in an airtight container in the refrigerator. Use wax paper between fudge layers.
Serve fudge at room temperature.
Yields 36 pieces.

Traditional Butterscotch Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE
    Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).

Skillet Lasagna

Dinner in less than 30 minutes. It's called skillet lasagna, and it's just as tasty as it sounds. but I modified it a bit to accommodate our personal tastes and preferences.

Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Recipe adapted from Weight Watchers One Pot cookbook.

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14.5 oz) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 cup skim ricotta cheese
• 1/2 cup part skim mozzarella cheese
• 3 tablespoons Parmesan cheese
• About 6 ounces lasagna noodles, broken into thirds & fully cooked
• 2 tablespoons parsley (dried or fresh)

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

Modifications 
The recipe doesn't call for garlic salt, but I added a pinch, because, in my opinion, that stuff gives a powerful kick to everything!


Healthy & Delicious
At only 275 calories per serving, this meal was perfect! It filled me up, and tasted great! Plus, it's a one skillet recipe, which means cleanup is a snap. I found this recipe, and all of my favorite healthy recipes on Pintrest, of course! What are your favorite healthy recipes?

eMail me or post on my blog.