RAINBOW WAFFLES

Back To School Collection-
HANDS-ON : 25 min *TOTAL: 25 min *MAKES 6

1 small orange
3/4 cup whipped,low-fat cream cheese
1 TB maple syrup
6 frozen waffles, toasted
2/3 cup (about 2 oz) blueberries
1 kiwi, halved and sliced
1/2 mango, peeled and cubed
2/3 cup (about 4 oz) strawberries, hulled and quartered

1. Slice ends from orange and stand flat on a work surface. Slice off peel and white pith in vertical strips,following curve of orange. Working over a bowl, cut between each membrane to release orange segments.

2. Stir together cream cheese and maple syrup. Thickly spread onto 1 side of each waffle. Divide orange segments,blueberries,kiwi,mango, and strawberries among waffles and arrange decoratively on top,pressing fruit gently into cream cheese.

(Source: dash magazine & photo also)

BACK TO SCHOOL BREAKFAST RECIPES!!!

(Photos-google+ and Kaboom wallpaper)

Creamy Crab Salad

*Summer Collection-4 servings, start to finish-15 minutes

1 package (8-oz) imitation crab, coarsely chopped
1 rib celery, finely chopped
1 jar (2-oz) chopped pimentos, drained
5 TB mayonnaise
1 scallion (green onion), finely  chopped
1/2 teaspoon Dijon-style mustard
Dash hot pepper sauce
Salt
Ground black pepper
1 head Bibb or butterhead lettuce

1. In a bowl, combine imitation crab, celery, pimientos, mayonnaise, scallion, mustard, and hot pepper sauce. Season with salt and black pepper.

2. Rinse lettuce, discarding any damaged outer leaves. Pull leaves from lettuce head. To eat, fill each leaf with a spoonful of salad.

NOTE: If desired, serve salad in a lettuce bowl. To make a lettuce bowl, open up the center of the lettuce head, being careful not to tear the leaves. Spoon crab salad into the lettuce leaves. To eat, pull off outer leaves and fill with a spoonful of salad.

(Source: Sandra Lee- Semi-Homemade cooking cards & photo also)

END OF SUMMER RECIPE FINALE!!!

BACK TO SCHOOL RECIPES COMING SOON!!!

Banana Malted Milk-Shake Pops

Summer Collection-This supercreamy malted molk shake has a surprise-banana!

1/2 to 3/4 pint vanilla ice cream
1 ripe banana, peeled
3 TB malted milk powder
1/2 cup milk

1. Scoop 1/2 pint of the ice cream into a blender. Add the banana, breaking it into chunks. Add the milk powder and milk. Blend until the mixture is thick and creamy. Add more ice cream if you prefer a thick shake.

2. Spoon the mixture into ice pop molds. You can rap the molds firmly on the counter for a few times to settle any air pockets. Insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6-8 POPS

Variation: To make chocolate-banana pops, add 1/4 cup chocolate syrup when blending the banana mixture.

(Source: Perfect Pops-Charity Ferreira & kaboom wallpaper photo)

PROSECCO-ROSE PETAL POPS

*Summer Collection-A refreshing, not too-sweet ice pop. Make sure rose petals are pesticide free.

1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup rose water
1-1/2 teaspoons freshly squeezed lemon juice
About 30 red rosebud petals, rinsed

1. In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.

2. Fill the molds another third of the way full and drop two or three more rose petals in each mold. Insert sticks. Freeze until set, about 30 minutes. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set, at least 8 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)