Northwest NEWS

September 7, 1998

Home & Garden

DINING IN: After school snacks

   Banana Chocolate Chip Pops
   1 c. 1% low-fat chocolate milk
   2 small bananas (peeled and cut into chunks)
   1 8-oz. carton of coffee-flavored low-fat yogurt
   3 Tbsp. semisweet chocolate mini-morsels
   8 wooden sticks
   8 3-oz. paper cups
  
   Combine chocolate milk, bananas, and yogurt in an electric blender or food processor. Blend until smooth. Stir in chocolate mini-morsels.
   Pour mixture evenly into paper cups. Cover tops of cups with aluminum foil and insert a stick through foil into center of each cup. Freeze at least four hours. To serve, remove foil and peel paper cup away from each pop.
  
   Chocolate Chip Cookies
   2 1/4 c. flour
   1 tsp. baking soda
   1 tsp. salt
   3/4 cup brown sugar firmly packed
   1 tsp. vanilla extract
   2 medium eggs
   2 c. chocolate chips (12 oz. package)
  
   Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until fluffy and smooth. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. Bake for 9 to 11 minutes; remove to wire racks to cool completely. Makes 45 cookies.
  
   Blueberry Banana Muffins
   3 c. all-purpose flour
   1 c. sugar
   1 Tbsp. baking soda
   2 large eggs
   3/4 c. milk
   3/4 c. butter or margarine, melted
   1 large ripe banana mashed
   1 tsp. vanilla extract
   2 c. fresh blueberries
   1 c. chopped walnuts (optional)
  
   Preheat oven to 375 degrees. Grease 18 muffin cups; set aside. In a large bowl, combine flour, sugar, baking powder and baking soda; set aside. In medium bowl, with wire whisk, beat eggs, milk, butter, banana and vanilla until smooth. With wooden spoon, stir egg mixture into flour mixture just until combined. Gently fold in blueberries and walnuts. Spoon batter into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
  
   Fudge Pops
   1 11.75-oz. jar of hot fudge topping (at room temperature)
   2 1/4 c. skim milk (2% or whole can be substituted)
   1/4 c. water
  
   In a deep mixing bowl, using a wire whisk, mix together all ingredients until well blended. Mixture should resemble dark chocolate milk, and fudge toppings should not be in lumps.
   Carefully transfer mixture to a pitcher. Slowly pour mixture into plastic pop molds; put tops (holder/sticks), onto the mold so that each pop will have a stick.
   Place molds on a baking sheet and put into freezer until solid, about 5 hours. To remove pop(s) from mold, quickly dip mold(s) into hot water, being sure the water doesn't touch the pops.
  
   Zesty Italian Snack Mix
   6 c. puffed wheat of puffed rice cereal
   1 c. small fat free pretzel twists
   1 c. bite-size onion or garlic flavored bagel chips
   1 1/2 Tbsp. olive or vegetable oil
   1 Tbsp. water
   1 envelope zesty Italian salad dressing mix
   2 Tbsp. grated Parmesan cheese
  
   Preheat oven to 250 degrees. In large bowl, combine cereal, pretzels and bagel chips. In a small bowl, combine oil and water; mix well. Pour over cereal mixture; stir until evenly coated. Sprinkle with salad dressing mix and cheese; toss until evenly coated. Pour cereal mixture into 12x10-inch jelly roll pan or rimmed baking sheet. Bake 20 minutes, stirring once. Transfer pan to cooling rack. Cool completely.