Easy Halloween Eyeball Recipe

Easy Halloween Eyeball Recipe for Your Halloween Party

Marshmallow Eyeball Recipe

By Denise Witmer, About.com Guide

 

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

• 20 marshmallows
• 20 cranraisins
• Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party. Repeat the process with the rest of your marshmallows. Makes 20 eyeballs.

Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookies

1 Cup butter or margarine, softened
1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips

Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.

Bake at 350 degrees for 15-20 minutes until golden brown.

This recipe comes from my friend I hope you like it!

Pumpkin Cookies

Pumpkin Cookies

Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Monster Mash-Mellows

Monster Mash-Mellows

Kids love everything served on a stick, so enlist their help when making these colorful pops.
1/4 cup green melting wafers
1 cup orange melting wafers
1 cup purple melting wafers
Lollipop sticks
24 large marshmallows
Sprinkles, candy corn, and candy icing decorations
1/4 cup chocolate chips, melted

1. Place melting wafers in separate small bowls. Microwave for 15-second intervals, stirring in between, until melted. Insert one end of lollipop sticks into melted green wafers. Push green-colored end of each stick into a marshmallow. Let set 3 minutes.
2. Dunk marshmallows into orange or purple melted wafers, shaking off any excess coating. Place on a sheet of wax paper, and top with assorted sprinkles or decorations.
3. To make faces, place melted chocolate in a resealable plastic bag, and snip off one tiny corner. Pipe face designs onto marshmallows.
Choking Hazard Alert: Remove any decorations or small pieces of candy before giving treats to children 3 years old or younger.

Fudge Shoppe™ Fudge Sticks Blitz Brownies

Fudge Shoppe™ Fudge Sticks Blitz Brownies

Preparation Time:

15 minutes            

Total Time to Serve:

55 minutes                                    

Servings:

24                       

Ingredients:
1 box (19.8 oz) chocolate brownie mix, mixed according to package directions
1 package (8.5 oz) Keebler® Fudge Sticks Original cookies
8 oz. marshmallow fluff
1 cup peanut butter

Directions:
1. Preheat oven to 350ºF. Spray bottom of 13 x 9 x 2-inch baking pan with cooking spray.
2. Spread half of prepared brownie mix in bottom of prepared baking pan. Sprinkle evenly with crushed KEEBLER FUDGE SHOPPE Fudge Sticks cookies.
3. Place marshmallow fluff and peanut butter in medium mixing bowl. Place in microwave for 30 seconds.
4. Working quickly, stir marshmallow fluff and peanut butter until mixed. Spread evenly over cookies.
5. Spread remaining brownie mix over mixture. Bake preheated oven 35-40 minutes or until knife inserted in center comes out clean. Allow to cool. Cut into 2-inch squares.

Freezer Chocolate Chip Cookies Recipe

Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.

To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com

Homemade Berry Newtons

Homemade Berry Newtons
Adapted from All Day I Dream About Food

Makes about 30 cookies

For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon

For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water

For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.

Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.

For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.

In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.

To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.

On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.

Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.

Let cool on pan

Apple Pillows

Apple Pillows
(From: The SleepOver Cookbook, By Hallie Warshaw)

Makes 10

Ingredients:
1 pkg 8ounce refridgerated crescent rolls
1 small apple: peeled & finely chopped
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon light brown sugar
3 tablespoon granulated sugar
Milk for brushing
Cinnamon for sprinkling
Grnaulated sugar for sprinkling
Vegetable cooking spray

Directions:
Preheat oven 350 (make sure the Rack is set in the middle of the oven)
Separate cresent rolls into individual triangles & arrange on a lighly greased baking sheet
In a medium mixing bowl mix together the apple, raisins, pecans, brown sugar & cinnamon
Place teaspoon size portions of the apple mixture onto the center of each triangle
Roll up the dough into a cresent shape
Lightly brush the tops of the crescents with milk & sprinkle with cinnamon & sugar
Bake on the middle rack of the oven for 25min or until golden brown
Remove sheet from the oven place apple pillows on wire rack to cool.

Strawberry Oat Bars

Strawberry Oat Bars

Makes 6

Ingredients:

1 1/2 cups pitted dates
1/4 cup raw macadamia nuts
2 tablespoons old-fashioned rolled oats
Pinch sea salt
1 cup strawberries, hulled and thinly sliced

Directions
1.Pulse dates, nuts, oats, and salt in a food processor until combined.
2.Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
3.Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles.

From Whole Living, July/August 2011.

Take-a-Break Snack Mix

Serves: 10; 1/2 cup per serving
Ingredients:

Cooking spray
¼ cup sliced almonds
1 tablespoon light brown sugar
2 teaspoons water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups whole-grain oat cereal with yogurt-flavored coating
2 cups whole-grain wheat and bran flakes with raisins
1/2 cup dried unsweetened cranberries
1/2 cup dried unsweetened blueberries

Cooking Instructions:
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.

In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.

Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.

Meanwhile, in a medium bowl, stir together the remaining ingredients.

Add the cooled almonds to the cereal mixture, stirring to combine. Store in an airtight container for up to 7 days.

Cook's Tip: Whether your schedule is go-go-go or hurry-up-and-wait, you’ll be glad you packed these tasty tidbits for healthy snacking. For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots, and plums, for the cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.

Calories Per Serving 139
Total Fat2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 124 mg
Carbohydrates 28 g
Fiber4 g; Sugar 15 g
Protein 2 g

This recipe is brought to you by the American Heart Association’s Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.

Crunchy Cocoa-Nana Butter Sticks

Approved by Team LIVE THE LIFE
Wednesday, June 8, 2011 Crunchy Cocoa-Nana Butter Sticks
The perfect summer treat...

INGREDIENTS:

½ banana
1 TB peanut butter powder
1 TB chocolate or vanilla protein powder
¼ cup multi-grain cold cereal
½ TB plain cocoa powder
1 egg white
2 TB fat free greek yogurt
2 full liquid droppers zero cal-carb sweetener of choice
1 shish-kabob stick

Combine and blend all ingredients together except for banana and cereal. Blend cereal to smooth flour like texture. Take two large flat bowls and pour wet mixture in one and blended cold cereal in second bowl. Take ½ banana and roll all sides in wet mixture followed by rolling banana in blended cereal. Cut kabob stick to 6 inches in length. Take kabob stick and insert into bottom third of banana. Drizzle remaining ingredients on banana. Lay flat on pan covered with one piece of tinfoil. Freeze overnight.

MAKES ONE BANANA STICK:
PER BANANA STICK: Cal: 166, Car: 23, Fat: 2, Pro: 15

Low Fat, High Flavor Snacks - sides

Low Fat, High Flavor

Certified nutritionist and author of Slim and Scrumptious Joy Bauer, shares delicious tips and recipes for creating fattening foods without sacrificing flavor.

Skinny Foods
If you're looking for creative ways to enhance your weight-loss efforts, try these diet-friendly foods that offer phenomenal calorie bargains.

Air-Popped Popcorn: One cup of air-popped popcorn without any added butter or oil has only 30 calories!

Water Chestnuts: Sliced water chestnuts have a super satisfying crunchy texture a lot of dieters crave after giving up potato chips and other snack foods. You can munch your way through a whole can for just 50 calories.

Salsa: With less than 20 calories per 1/4 cup, salsa is a dieter's best friend. Bottled or fresh, salsa makes a terrific, low-cal dip for crunchy veggies, like baby carrots and celery sticks. It's also the perfect diet-friendly condiment for sandwiches, burgers and baked potatoes -- use it as a flavorful replacement for mayo, sour cream, butter and other fattening toppers.

Grape Tomatoes: One cup of grape tomatoes clocks in at only 30 calories. These bite-sized nibbles are sweet, colorful and ideal for snacking since you can pop them in your mouth one at a time.

Plain Nonfat Greek Yogurt: A 6-ounce container of plain nonfat Greek yogurt has around 100 calories and 15 to 18 filling grams of protein, which ismore than double the protein content of traditional nonfat yogurt. Jazz up plain yogurt with chopped fruit, vanilla extract or a sprinkle of ground cinnamon.

Atomic Fireballs: Yes, it may be ironic to see a nutritionist touting a nutrient-less sugar bomb, but these fiery treats are the best calorie value in candy! One extra-large fireball has just 40 calories and will last for a long time because it's rock-hard, so you can't just chomp through it like you can with other hard candies. Plus, their intense heat curbs your urge to snack on other foods.

Naturally-Flavored Seltzer: Naturally-flavored seltzer is simply carbonated water with a shot of fruit flavor. It doesn't contain sugar, artificial sweeteners, food dyes or anything else! It's completely calorie-free, fizzes like soda and comes in flavors like lime, orange, pomegranate, vanilla and white chocolate.

Egg Whites: Egg whites are pure, high-quality protein and just 17 calories each, which makes them the ideal ingredient for a low-cal breakfast with high-fill power.

Vegetable Soup: Studies have shown that by starting a meal with a fiber-rich bowl of broth-based vegetable soup, you can reduce your total meal calorie intake by 20 percent. The soup takes the edge off your hunger and fills you up quickly, so you end up eating less of your main entrée.

Apple candy treat

Leftover snickers bars from Halloween can make a delicious dessert.
Simply chop them up with the food chopper.
Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the apples.
Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

HEALTHY OATMEAL COOKIE SNACKS

HEALTHY OATMEAL COOKIE SNACKS

From Sara Snow: Here I took an oatmeal cookie recipe and adjusted it to make it a healthy breakfast or afternoon snack. I cut the sugar and fat and added natural fiber, protein and fresh fruits. Use organic ingredients whenever possible.

2 cups whole wheat flour
½ cup ground flax seed
1 t baking soda
1 t salt
1 t cinnamon
½ t nutmeg
½ t cardamom
½ cup (1 stick) organic butter - room temperature
½ cup natural cane sugar
2 organic eggs
½ cup honey
1 t vanilla extract
1 small apple, peeled and chopped
½ cup goji berries or raisins
½ cup chopped dates or apricots
1 cup chopped walnuts or almonds (optional)
1 ½ cups coconut
3 cups old fashioned organic oats
1/4 cup applesauce

Preheat oven to 350°.

Stir together dry ingredients (flour, salt, baking soda and spices).

In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.

Drop spoonfuls onto baking sheet.

Bake 12-14 minutes at 350. Makes 2 dozen

No Bake Cookies

No Bake Cookies

Ingredients:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Directions:
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto cookie sheet covered with wax paper. Let cool until hardened. *I have put them in the fridge to cool*

Doughnut Muffins

Oh my don't these look good! I need to make them.

Doughnut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

Ingredients View by: Volume Weight
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Batter
2 ounces butter
1 3/4 ounces vegetable oil
3 1/2 ounces granulated sugar
2 1/2 ounces brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
11 1/4 ounces King Arthur Unbleached All-Purpose Flour
8 ounces milk

Topping
1 1/2 ounces melted butter
1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar
Directions
--> 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
--> 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
--> 3) Add the eggs, beating to combine.
--> 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
--> 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
--> 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
--> 7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
--> 8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
--> 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
--> 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
--> Yield: 12 muffins.

**People also said if you make them in the mini muffins there like doughnut holes hmmm doughnut**

Gluten-Free Brownies

Gluten-Free Brownies

These brownies are fudgy, chocolate-y, and ready to satisfy anyone's brownie craving.

View by: Volume Weight
1 1/2 cups sugar; Baker's Special Sugar or superfine sugar, if you have it
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla extract
3/4 cup (2 1/2 ounces) Dutch-process cocoa or natural cocoa; we prefer the flavor of Dutch-process ("European-style")
3 large eggs
3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon baking powder
1 cup chocolate chips, optional
1 cup chopped nuts, optional

*See recipe for this blend below.

10 1/2 ounces sugar; Baker's Special Sugar or superfine sugar, if you have it4 ounces butter1/2 teaspoon salt1 teaspoon gluten-free vanilla extract2 1/4 ounces Dutch-process cocoa or natural cocoa; we prefer the flavor of Dutch-process ("European-style")3 large eggs4 ounces King Arthur Gluten-Free Multi-Purpose Flour or 3 3/8 ounces brown rice flour blend*1 teaspoon baking powder6 ounces chocolate chips, optional4 ounces chopped nuts, optional *See recipe for this blend below.

Directions :
1) Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.

2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.

3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl; or transfer them to your stand mixer bowl, if desired. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you're using them.

5) Pour the batter into the prepared pan, spreading it to the edges.

6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Yield: 16 brownies.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).


Recipe summary
Hands-on time: 20 mins. to 22 mins.
Baking time: 33 mins. to 38 mins.
Total time: 53 mins. to 60 mins.
Yield: 16 brownies


Tips from our bakers:
◦Can you dig in to these brownies immediately? Of course. You can't slice them, but you can certainly sample with a spoon. For easiest slicing, wait at least 15 minutes before serving. And for prettiest (crumb-free) servings, wait till brownies are completely cool before cutting.
◦What's the difference in baking time using a metal vs. glass vs. stoneware pan? We noticed very little difference in our side-by-side test; the brownies in a thick stoneware pan needed about 1 additional minute in the oven, but the brownies in the medium-gray (not dark) metal pan, and in glass, baked for the same amount of time. If you're using a dark metal pan, or one that you know bakes faster or slower than your recipe usually indicates, adjust the baking time for these brownies accordingly.

Anti-Aging Recipes: Trail Mix & Popsicle's

Anti-Aging Recipes
Do you want to look younger and live longer? Dr. Bill Sears, pediatrician and father of Dr. Jim Sears shares the recipe for his favorite healthy snack, homemade trail mix. And, learn how to make the anti-aging popsicle, which can help you look younger and achieve better health!

Dr. Bill Sears' Trail Mix Recipe
• Almonds
• Peanuts
• Walnuts
• Pistachios
• Turmeric, which can help lower cholesterol, reduce arthritis and may help prevent Alzheimer's disease
• Combine in a bowl and enjoy!

Anti-Aging Popsicle Recipe
• 100 percent cherry juice
• 100 percent pomegranate juice
• 100 percent carrot juice
• Combine the juices, pour into a popsicle mold and freeze

More Recipes
• Learn how to make simple and healthy breakfast, lunch and dinner recipes from Cook This, Not That by David Zinczenko and Matt Goulding.
• Gene Arnold, owner of The Vitamin Barn in Malibu, California shares some of his signature vitamin shot recipes shares a few of his specialty shots for The Doctors. Learn how to blend your own daily dose!

Glitterrazzi Popcorn - 259123 - Recipezaar

Glitterrazzi Popcorn - 259123 - Recipezaar This looks yummy!
Ingredients
10-12 cups popped popcorn, popped (Blast O Butter Microwav )
1 cup salted mixed nuts
1/2 cup dried cranberries
1 (12 ounce) package white vanilla baking chips
1/2 teaspoon ground cinnamon
Directions
1 Pop popcorn according to package directions. Open bag carefully and pour into large bowl; discard unpopped kernels.
2 Add nuts and cranberries to bowl with popcorn; stir well.
3 In microwave oven or double boiler melt chips according to package directions.
4 Pour over popcorn mixture; stir until evenly coated.
5 Spread onto large rimmed baking sheet; sprinkle with cinnamon, stirring to distribute evenly.
6 Cool completely.
7 Sprinkle with gold powder if desired.
8 Store tightly covered.
9 Serve in martini glass for unique presentation.