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- GRILLED NUTELLA MARSHMALLOW SANDWICH -
Servings: 2
INGREDIENTS:
- 4 slices soft white bread
- 2 tablespoons Nutella (or more, or less — depending on your taste!)
- 40 mini marshmallows*
- 2 tablespoons butter, divided
*You can also sub in 2 tablespoons (or more!) of marshmallow fluff.
DIRECTIONS:
1.Spread Nutella on two slices of bread, 1 tablespoon on each slice. Spread marshmallows out evenly on the other two slices, 20 on each each slice. Pair them together to make two sandwiches.
2. Heat a small skillet or grill pan over medium-low heat, then melt half a tablespoon of butter in the skillet. Put one sandwich in the skillet and cook until the underside is golden brown, about a minute and a half. Add another half a tablespoon of butter to the skillet, flip the sandwich and cook until both sides are golden brown and the marshmallows are melted, about a minute and a half.
3. Wait a minute before slicing, just so that the hot filling doesn’t burn you.
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| - PB HONEY YOGURT DIP -
Servings: 3~4 // Preparation time: 5min
INGREDIENTS:
- 1 (6 oz) container plain Greek yogurt
- 3 tablespoons creamy peanut butter
- 3 teaspoons honey
DIRECTIONS:
1. In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.
♥ this dip is also great with graham crackers, pretzels, or cookies! ♥
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- SPICY SRIRACHA POPCORN -
Servings: 4~6
INGREDIENTS:
- 3 tablespoons canola oil
- 1/2 cup popcorn kernels
- 2~3 tablespoons butter
- 1~2 teaspoons sriracha
- 1~2 teaspoons kosher salt, to taste
DIRECTIONS:
1. Coat the bottom of a large pot (or whirley pop, if you have one) with canola oil, pour in the popcorn kernels, and cover. Place over medium high-heat.
2. When you hear the first kernels pop, begin to shake (or crank the whirley pop handle) until all the corn is popped. When you no longer hear popping, remove from heat and transfer to a large bowl.
3. While waiting for the popcorn to pop, melt the butter and stir in the sriracha. Drizzle over the popcorn and toss, seasoning with salt. Enjoy while toasty!
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| - MINI DEEP DISH PIZZAS -
Servings: 4 // Preparation time: 15min // Cook time: 10min
INGREDIENTS:
- 4 flour tortillas for burritos (8 inch // 20cm)
- 1 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 36-48 mini pepperonis
DIRECTIONS:
1. Preheat oven to 425°F (218°C) Lightly oil a 12-cup muffin tin or coat with nonstick spray.
2. Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
3. Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with mozzarella and Parmesan cheeses, topping with 3 mini pepperonis each.
4. Place into oven and bake for 10-12 minutes, or until cheese has melted.
5. Serve immediately.
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