Move over Starbucks..I can make my own cake pops!

Food tends to trend each year and this year Cake Pops are no exception! You began seeing them last year in Starbucks across the country. Now you can find cake pop pans, cake pop makers, etc. Who wouldn't want to capture the amazing taste of cake in 2 bites - saving some of the calories and guilt that comes from eating too much cake.
Well I came across a recipe in my Christmas Cookies magazine for Brownie Pops (a version of cake pops). I decided to try this new concoction on Halloween - the time for treats! The combination of the brownie and homemade icing was delicious. Then dipped in white chocolate and sprinkles the whole thing was a masterpiece.

Brownie Holi-Pops

60 min.prep time 4:00total time

40 popsIngredients

Brownie Mixture

3/4 cup Land O Lakes® Butter, divided

3 (1-ounce) squares unsweetened baking chocolate, divided

1 cup sugar

3/4 cup all-purpose flour

2 Land O Lakes® All-Natural Eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup powdered sugar

Coating

16 ounces vanilla or chocolate-flavored candy coating (almond bark)

40 lollipop sticks

Decorations

Holiday nonpareils, jimmies and/or decorator candies

Directions

Heat oven to 350°F. Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.

Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.

Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownie into large bowl. Add butter mixture and powdered sugar; mix well.

Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Melt candy coating according to package directions; keep warm. Remove 1/3 of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.

Dinner Under $10....and delicious!

Last night's dinner was absolutely delicious! In the front of my All You magazine was a recipe entitled Dinner Under $10.... my curiousity peaked! The bowl of delicious looking pasta and veggies in the picture had me interested. So last night I made this meal and it was delightful. Usually with pasta dishes I feel really full and huge afterwards. However this dish was so light that I didn't feel weighted down after - but did feel full after one serving (which I couldn't even finish). I added spinach and regular cheese tortellini (more color on the plate).

Spinach, Tomato, and Cheese Tortellini
Serves:4

Prep: 5 minutes

Cooking Time: 15 minutes

Ingrediants:

• Salt and pepper
• 1 20-oz. package cheese tortellini
• 1 Tbsp. olive oil
• 2 cloves of garlic, minced
• 1/2 tsp. red pepper flakes
• 1 cup sliced mushrooms
• 2 cups cheery tomoatoes, halved
• 4 cus lightly packed baby spinach (4 oz)
• 1/4 cup low-sodium chicken broth
• Grated Parmesan cheese, optional

1. Bring a large pot of salted water to a boil and cook toretllini for 10 minutes or as package directs. Warm oil in a large skillet over medium-low heat. Add garlic and red pepper - saute' until fragrant, about 2 minutes. Raise heat to medium and add mushrooms. Cook sitrring until tender (4 minutes). Add tomatoes and saute' 2 minutes. Pile spinahc on top and cover. Reduce heat to low and simmer until spinach has wilted about 3 1/2 minutes. Pour in broth, season with salt and pepper and sitr to combine.
2. Drain tortellini, add to skillet and stir gently to blend. Serve in bowls. Sprinkle with Parmesan cheese if desired.

Easy Meatball Simmer (Stir-fry)

This week I made one of our favorite meals since we got married. I found it on Kraftfoods.com once upon a time when I was living on my own in my apartment. This recipe is great if you need a quick but delicious meal. I tried to modify it this week to make it healthier - substituting turkey meatballs instead of beef. The taste was not right so I probably won't use them again. But under normal circumstances this is delicious! We serve this dish over chinese yellow noodles, rice, or couscous. All are complimentary!

Simple Sweet 'N Sour Meatball Simmer

What You Need

3/4 lb. (3/4 of 16-oz. pkg.) frozen prepared meatballs

1 pkg.  (16 oz.) frozen stir-fry vegetables (sliced green, red and yellow peppers and white onions)

1/4 cup apricot jam

1/4 cup  KRAFT CATALINA Dressing

2 Tbsp. soy sauce

 

Make It

COMBINE all ingredients in large skillet; cover.

COOK on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.

SERVE over hot cooked rice or pasta, if desired.