Cranberry-Jalapeno Cream Cheese Dip

Ellen Corier shared another  fabulous recipe with an unexpected combo of ingredients. It  was amazing!  The original link is here

Cranberry-Jalapeno Cream Cheese Dip

INGREDIENTS

• 12 ounces fresh cranberries
• 4-5 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup sugar (more or less to taste)
• 1/2 teaspoon cumin
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1/8 teaspoon salt
• 2 (8 ounces each) packages cream cheese, light or regular, softened
• Crackers, for serving

DIRECTIONS

1. Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Stuffed mushrooms

I came across this recipe in the Magic Bullet brochure. It would be a good appetizer but was so  easy and delicious it is a fun side to any meal.  I had some filling left over and tossed it on warm pasta-fabulous!

10-12 large mushrooms
1/4 c low fat Ricotta Cheese  (2 pts)
1/2 c fresh spinach
1 oz Parmesan cheese  (3 pts)
1 clove garlic
1/4 of regular onion
splash of chicken or vegetable broth

Pre-heat oven to 350 degrees.
Start off by...popping off the stems of the mushrooms, making area for the stuffing.
Load all the ingredients, except the mushrooms in the magic bullet, blender or food processor. Pulse until the consistency is slightly textured but not quite smooth.  Spoon the mixture into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Healthy Chocolate Spinach Smoothie

This is a refreshing way to start the day or have a snack!

1 frozen banana (I slice mine before freezing)
1/2 to 1 cup almond or coconut milk
1 scoop protein powder (vanilla or chocolate)
2 T unsweetened cocoa powder
1/2 t cinnamon
2-3 cups fresh spinach leaves
6-7 ice cubes

Puree all in blender and enjoy!

Avocado Chocolate Fruit Dip

Jenny Twitchell shared this yummy recipe at our back to school activity. Yes, healthy can be delicious!

Avocado Chocolate Dip 

Finely blend 2 ripe avocados,

add 1/2 C. unsweetened cocoa powder,

1/2 C. honey,

1 teaspoon of vanilla

Blend well and serve with fruit!

 This can also be used as a frosting.

DIY Bubble Solution

We had a great  time at the ward Barbeque today with bubbles.  The solution is easy and cheap to make. There are several variations on the internet so I am posting the approximate amounts I used.









Mix together:
8 cups water
1  cup Dawn or other dishwashing liquid
1/4 c corn syrup or glycerine


It is best to let solution sit for a day as it gets stonger but I have made it the same day before and it was fine. For Saturday I had first made the mixture with corn syrup then found glycerine at Walmart so just added some to it. 
Some of the easiest things to use for wands are pipe cleaners formed into circles...or wire hangers wrapped with yarn...