RECIPES: 03/14/19

Leprechaun Bark 

3 oz. chocolate flavored candy coating (almond bark), cut up or chocolate candy melts

12 mini marshmallows

6 mini chocolate sandwich cookies with white filling, split (OREOs®)

Gold, green and/or white sprinkles (optional)

6 oz. white baking chocolate; chopped

4 oz. vanilla flavored candy coating (almond bark), cut up

1 Tbsp. shortening

2 oz. green candy melts

8 layered chocolate covered mint candies (Andes®), coarsely chopped

¼ c. green candy-coated milk chocolate pieces (M&M’s®)

Line large baking sheet with heavy foil; grease foil. Place chocolate flavored candy coating in small microwave-safe bowl.  Microwave, uncovered, for 45-60 seconds or until melted and smooth, stirring once. Use the melted mixture to attach a marshmallow to each cookie half. Let stand a few minutes until set. To create leprechaun hats: dip each marshmallow topped cookie into melted mixture to coat.  Allow excess chocolate to drip off. Place on waxed paper. Add a shamrock shaped or gold sprinkle to each, if desired. Let stand until set. In large microwave safe bowl combine white baking chocolate, vanilla candy coating and shortening. Microwave, uncovered, 1 ½ minutes or until mixture is melted and smooth, stirring twice. Place green candy melts in small microwave safe bowl  Microwave, uncovered for 30-45 seconds until melted and smooth, stirring once. Pour white melted mixture onto prepared baking sheet. Spread ¼” thick (about 9×11” rectangle). Drizzle with melted green  mixture; swirl with table knife. Arrange hats over mixture, then top with candies, chocolate pieces and sprinkle, if desired, pressing in lightly. Chill 30 minutes or until firm. Break into pieces. Store in fridge in airtight container up to 1 week. (122 calories)

 

Quick Picante Sauce 

In blender, process until smooth a 14 ½ oz. can drained diced tomatoes,

½ c. coarsely chopped onion, ½ c. minced fresh cilantro, 1 seeded, halved jalapeno pepper, 3 Tbsp. lime juice, 1 Tbsp. chili powder, 1 halved garlic clove, ½ tsp. salt and ¼ tsp. grated lime zest. Serve with chips. ¼ cup = 32 calories. Makes 1 ¼ cups.

Strawberry Salsa 

In large bowl, combine 1 pint fresh chopped strawberries, 4 seeded and chopped plum tomatoes, 1 finely chopped small red onion and 1-2 minced jalapeno peppers. Stir in 2 Tbsp. lime juice, 1 Tbsp. olive oil and 2 minced garlic cloves. Cover and refrigerate 2 hours. ¼ cup = 19 calories. Makes 4 cups

*Gingered Mango Salsa 

Combine 1 c. chopped peeled mango, ¼ c. chopped red onion, ¼ c. minced fresh cilantro, ¼ c. lime juice, 2 bps minced fresh mint, 1 Tbsp. minced fresh gingerroot, ½ tsp. olive oil and ¼ tsp. salt. Let stand 30 minutes before serving. ¼ cup = 39 calories. Makes 1 ¼ cups