****PB & J YOGURT BOWL🍓🍪!!****

(Source: bettycrocker.com & photos also & courtesy of Evans & Jim also yoplait.com)

•••••PB & J YOGURT BOWL!!

Ingredients

1

container (6 oz) Yoplait® Original French vanilla yogurt

2

teaspoons creamy peanut butter 

1

teaspoon strawberry jam

1

medium strawberry, sliced

1

graham cracker square, broken in half

Directions 

• 1 In small bowl, add yogurt. Spoon peanut butter and jam into 2 separate snack-size plastic resealable food-storage bags, and snip small corner off end of each bag. Pipe peanut butter and jam in swirls on top of yogurt.
• 2 Top with strawberry slices and graham cracker. Serve immediately.
  

••••TURKEY CLUB SOUP🦃🧀🍞🍅••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••TURKEY CLUB SOUP!!

• Prep Time
  25 MIN
• Total Time
  55 MIN
• Servings
  7

Ingredients

Croutons

3

cups cubed (1-inch) French bread

1/4

cup butter, melted 

1

tablespoon chopped fresh parsley leaves

1/2

teaspoon finely chopped garlic

Soup

6

slices bacon, chopped 

1

large onion, chopped (1 cup) 

1

medium carrot, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

3

cups Progresso™ unsalted chicken stock (from 32-oz carton) 

8

oz prepared cheese product, cut into cubes (from 1-lb loaf)

1

lb smoked turkey breast, coarsely chopped (3 cups)

1

medium tomato, chopped (1/2 cup)

2

cups fresh baby spinach leaves

1/4

teaspoon salt

Chopped avocado, if desired

Directions 

• 1 Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• 2 Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
• 3 Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
• 4 Serve soup topped with croutons, bacon and chopped avocado.
  

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••••HAPPY CANDY DAY🍭🍫🍬🍡🍥!!••••

(Source: Pinterest &  Google+ photos & kappboom wallpaper photo & LinkedIn & foodblogbykathyrn.com & heavy.com)

••••HAPPY CANDY DAY!!

••••ENJOY YOUR SWEETS TODAY!!

••••CHERRY HAND PIES🍒🍫🧀!!•••

(Source: tinascookings.blogspot.com & photos also & Google+ photo)

••••CHERRY HAND PIES!!

Ingredients
For the dough
100 grams butter, softened
100 grams Ricotta cheese
200 grams plain flour
50 grams icing sugar, sifted
¼ teaspoon baking powder
½ teaspoon powdered vanilla
For the filling
100 grams sour cherries
100 grams sugar
1 ½ tablespoon cornflour (corn starch)
3 tablespoons cold water
1 teaspoon kirsch
1 teaspoon unsweetened cocoa powder

Preparation

First make the filling, because it will have to cool down before being put in the dough. Take the cherries and put them in a heavy-based saucepan, add the sugar and leave them for about 15 minutes, so they release the juice. You can also use frozen cherries, just leave them in the saucepan to thaw, then add the sugar and continue with the recipe as directed. Bring the cherries to a boil over medium high heat and cook for 5 minutes. Mix the cornflour (corn starch) and cold water in a small bowl, and add it to the cherries. Mix really well and cook for 5 more minutes, stirring constantly, until thickened. Remove the cooked filling from the heat and add the cocoa powder and kirsch. Mix well and leave it to cool down.

For the dough, sift together the flour with the icing sugar and the vanilla, and leave it to one side. Cream together the softened butter with the Ricotta cheese, with an electric mixer on high, until well blended (it will take about 2 minutes, or so). Add half of the dry ingredients and blend it well with your mixer on the lowest setting. Add the second half of the dry ingredients and blend in the same fashion. Turn the dough out on a lightly floured surface and use your hands to bring it together. It will be very soft, but not sticky at all. Place it in the fridge for 10 minutes, to firm up slightly.

Lightly flour your work surface and place the dough in the centre. Roll it out to about 3-4 millimetres (⅛-inch) thickness and cut out 8 rectangles. If you need to, first cut out the first four, then re-roll the scraps and cut out the other four rectangles. Place a portion of the filling in the centre of the rectangle, then fold it over and press the edges firmly with a fork, to seal them. Arrange the pies on a large baking sheet lined with baking paper, cut them once diagonally with a very sharp knife and bake them immediately in a preheated oven, at 200˚C (400˚F), for about 12-15 minutes. Yields 8 small hand pies.

••••EGG SUBSTITUTES🍳🍌🍎🍶!!••••

(Source: Google+ photos)

••••EGG SUBSTITUTES!!

••••BELL PEPPER TIP🍴🌶🐄🍅!!••••

(Source: Pinterest.com &  AWM & courtesy of Peggy S & Allrecipes.com & Pondervessel.com)

••••BELL PEPPER TIP!!

••••COLORFUL FOODS FOR YOUR HEALTH🍓🍇🍊🍅🍑🍌🌶🍋🍐🍎💼!!••••

(Source: Google+ photo & David Avocado Wolfe)

••••COLORFUL FOODS FOR YOUR

••••HEALTH!!