Chef Nate

Chocolate Mint Sipper

Ingredients:

1 cup Maola lowfat chocolate milk

2 or 3 peppermint white circle candies, finely crushed

2 tbsp marshmallow crème

2 tsp chocolate syrup

Directions:

1.In a small saucepan combine Maola lowfat chocolate milk, peppermint candies, marshmallow creme and chocolate syrup.

2.Cook and stir over medium heat until mixture is heated through and candies are dissolved.

Hint: Serve over crushed ice for a cool, refreshing treat

Double Strawberry Milksicles

Ingredients:

1 package (10-ounce size) frozen strawberry halves in syrup

1/2 cup fat-free strawberry frozen yogurt or strawberry sorbet

8 freezer-pop molds (2.5-ounce size)

1 cup low-fat milk

8 freezer-pop sticks

Directions:

Partially thaw berries at room temperature for 10 minutes or microwave on high for 10 seconds.

 
Place partially frozen strawberries with liquid in container of a blender. Add milk and frozen yogurt. Cover and blend until smooth.

 
Pour into freezer-pop molds. Place freezer-pop sticks in centers. Freeze until firm.

Apple Grape Popsicles

Ingredients: 1/2 can frozen grape juice concentrate

23 oz jar apple sauce

9 plastic cups(3 oz)

9 wooden sticks

Directions: In a medium bowl, combine juice and apple sauce; blend well. Fill each plastic cup with 1/3 cup juice mixture. Freezer 1 hour until partially frozen. Insert sticks; freeze 2 hours more until firm. To serve remove from plastic cups.

Peppermint Fudge

Prep Time 10 min;Cooking 5 min;Cooling Time 2 hrs refrigerating

 Ingredients

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed, hard peppermint candy
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups granulated sugar
• 2/3 cup (5fl.-oz can) Evapoated Milk
• 1 1/2 cups Chocolate Chips

Directions

1. 10 x 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces

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I have made this many times...FANTASTICO!