Recipe Of The Weeks

i am so sorry that i didn't post any recipes for a few weeks,so i'm gonna do 4 recipes

Mint and Fruit Smoothie
PREP TIME 10 Min READY IN 10 Min
INGREDIENTS (Nutrition)1/4 cup red seedless grapes, frozen 1/4 cup unsweetened applesauce, or to taste 1 tablespoon fresh lime juice 3 frozen strawberries 1 cup cubed fresh pineapple 3 fresh mint leaves DIRECTIONSPlace frozen grapes, applesauce, and lime juice into a blender. Puree until smooth. Add frozen strawberries, cubed pineapple, and mint leaves. Pulse a few times until the strawberries and pineapple are in small bits.

Buttery Soft Pretzels
PREP TIME 2 Hrs COOK TIME 10 Min READY IN 2 Hrs 20 Min
INGREDIENTS (Nutrition)4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F/45 degrees C) 5 cups all-purpose flour 1/2 cup white sugar 1 1/2 teaspoons salt 1 tablespoon vegetable oil 1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping
DIRECTIONSIn a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

Leprechaun Pie
Ingredients5 squares (1-oz./28 g each) white chocolate 1/4 cup (50 mL) whipping cream 4 oz. (125 g) cream cheese, softened 1/2 tsp. (2 mL) liquid green food coloring 1/2 tsp. (2 mL) vanilla or peppermint extract 1/2 cup (125 mL) powdered sugar 1 cup (250 mL) whipping cream, whipped until stiff 1 9-inch (23 cm) graham cracker or chocolate crumb crust 1/2 cup (125 mL) mint chocolate chips or green melting wafers (the kind for candy-making) additional candies or sprinkles, if desired Cooking InstructionsIn a large, microwave-safe bowl, combine the white chocolate and 1/4 cup (50 mL) of the whipping cream. Microwave on high power, 30 seconds at a time, stirring after each time, until the chocolate is completely melted and the mixture is smooth. With an electric mixer, beat the softened cream cheese, the green food coloring, the vanilla or peppermint extract and the powdered sugar into the chocolate mixture until everything is evenly blended. Gently fold in the whipped cream, taking care not to deflate the cream, until no white streaks remain. Spoon into the prepared crumb crust, cover with plastic wrap and chill for at least 4 hours or overnight. Melt the chocolate chips or green melting wafers in a double boiler over hot water, stirring until smooth. Drizzle over top of the chilled pie, then return to the refrigerator until set. If you wish, you can decorate the top of the pie with additional green candies or sprinkles before serving. Servings: 6 to 8
How kids can helpSpoon the filling into the pie shell.Decorate the pie with drizzled chocolate and other decorations.

Pumpkin Chip Cupcakes INGREDIENTS 1 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 eggs, lightly beaten 1 cup canned pumpkin 1/2 cup vegetable oil 1/2 cup honey 1/3 cup water 1/2 cup chopped walnuts miniature chocolate chips FROSTING: 1 (8 ounce) package cream cheese, softened 1/4 cup butter or margarine, softened 1 teaspoon vanilla extract 2 cups confectioners' sugar

DIRECTIONS In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.