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25 Days of Snacks – Day 24 – Rudolph Baked Potato

Rudolph-PotatoesA great Christmas recipe for turning a baked potato into a delicious mouthwatering treat – and it is guaranteed to bring a smile to everyone’s face!

Recipe adapted from Pop Sugar

INGREDIENTS

4 medium baking potatoes (about 8 oz each)
Canola oil
½ medium butternut squash (about 10 oz)
3 tbsp unsalted butter, plus extra for brushing the squash
1 tsp Dijon mustard
¼ cup freshly grated Parmesan cheese
2 tbsp milk
¼ cup grated Cheddar cheese
Salt and Pepper
Cherry tomatoes
Cheese straw twists or pretzel sticks
Cooked frozen peas

DIRECTIONS

Preheat the oven to 375˚F. Prick the potatoes in several places, place on a baking pan, and brush all over with oil. Bake for 1 to 1¼ hours, or until they feel soft when pressed.

Cut the butternut squash in half, scoop out the seeds and brush with a pat of melted butter. Bake for about 40 minutes until tender. When cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh. Scoop the flesh of the cooked butternut squash and mash together with the baked potato flesh, mustard, Parmesan, milk and remaining butter. Season with a little salt and pepper. Put the mixture back into the potato shells and top with the grated Cheddar, and cook under the broiler for a few minutes or until golden.

Decorate with a cherry tomato for the nose, peas for the eyes, and cheese straw twists or pretzel sticks for the antlers.

25 Days of Snacks – Day 19 – Ornaments

OrnamentsThis is the perfect snack for your kids to help with, give them the veggie decorations and let their imaginations run wild.

In the picture, there is a cracker base (use your favorite round cracker), a cream cheese spread (use low-fat to keep it healthy) and various veggie decorations including celery toppers, bell pepper cutouts, and pea and carrot cutouts.  On these little guys, anything goes!

Holiday Makeover: Green Mash Potatoes

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Polka Dot Peas and Carrot Ribbons

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Eat More Peas with Pea and Mint Pesto

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