Hopscoth

This is a treat that we we have made every Christmas for as long as I can remember. It is peanut buttery, marshmallowy, crunchy deliciousness. There are many variations of this, I have included two of my favorites in this recipe, the original and the version that our family came up with which is a chocolate-butterscotch version.

Original Hopscotch

INGREDIENTS 

1/2 cup Peanut Butter
6 oz.   Butterscotch Pieces
2 oz.   Dry Chow Mein Noodles 

1/2 bag Mini Marshmallows

DIRECTIONS

In a double boiler, melt together peanut butter and butterscotch pieces until the butterscotch pieces are melted and combined with the peanut butter. Add marshmallows and chow mein noodles, stir until well combined. Drop by the spoon full on to wax paper or silpat. Cool in the fridge for about 30 minutes or until fully set. 

Chocolate Hopscotch

INGREDIENTS

1/2 cup Nutella Chocolate-Hazelnut Spread
6 oz.   Butterscotch Pieces
2 oz.   Dry Chow Mein Noodles 
1/2 bag Mini Marshmallows

DIRECTIONS

In a double boiler, melt together Nutella and butterscotch pieces until the butterscotch pieces are melted and combined with the peanut butter. Add marshmallows and chow mein noodles, stir until well combined. Drop by the spoon full on to wax paper or silpat. Cool in the fridge for about 30 minutes or until fully set. 

This is a super easy and fast treat that is also super fun.

Loaded Baked Potato Soup

I helped my mom come up with this recipe a few years ago. Now it's a family favorite. Even my little brother loves it and he's a pretty picky eater. This soup tastes just like a loaded baked potato. It is creamy and cheesy and delicious!

Loaded Baked Potato Soup

Ingredients

2 pounds of russet potatoes, peeled and cubed

1 medium onion, diced

1/4 cup butter

1/4 cup flour

2 1/2 cups skim milk

3/4 cup fat free sour cream

9 strips of bacon, cooked crisp and crumbled

1 1/2 cups fat free cheddar cheese

6 Tbs chives, chopped

Salt and Pepper to taste

Directions

Peel and cube potatoes. Put them in a pot and add just enough water to barely cover potatoes. Cook on medium high until fork tender. In the meantime, melt butter in skillet. Add onions and cook until they start to soften (5-6 minutes). Stir flour into butter and onion mixture. Slowly whisk in milk and cook until sauce starts to thicken, stirring constantly. When sauce is thick, add it to the potatoes. DO NOT DRAIN THE POTATOES. Stir until the soup has started to thicken. Blend with immersion blender until smooth and creamy. Add salt and pepper to taste. Top with sour cream, cheese, bacon, and chives. Makes 6, 12 ounce servings. Each serving with toppings is only 342 calories.