I know, really, I am sure you are thinking another recipe by Paula Deen. Here is the deal though, these are a healthy snack for the kiddos. And they were a hit. We ate them after dinner. There are many other ways to make them. Basically any fruit mixed together with some juice .
Mixed Fruit Pops
1 cup frozen strawberries, 1 cup frozen blueberries, 1 cup fresh diced banana, 1/2 cup pomegranate juice, 1 T honey
Mix in blender until smooth
Once blended, I poured mine in little dixie cups, but you could use anything.
You could also try:
Peaches N Cream Pops
2 cups frozen peaches
3/4 cups lemon lime flavored soda
1/2 cup plain yogurt
Blend the above well, then pour in your containers
2 (6 ounce) fresh blackberries
1/2 cup Lemonade
2 T honey
Blend the above well and pour into molds
So it is no lie, I really love Paula Deen. We obviously can not eat that style all the time with our 24 Day Challenge eating habits, but we do like to break away from it sometimes and eat that way! Here is another recipe that I pulled out of her current magazine. And it was SO good. I highly recommend it. And we will definitely do it again in the future.
Here is what you are going to need:
1/3 cup Dijon Mustard
1/4 cup melted butter
1 bag (5 ounce) of crispy potato chips
1 cup of grated Parmesan Cheese
2 T of fresh chopped Rosemary
1 t salt
6 boneless skinless chicken breasts
Begin by melting your butter
Then add the mustard to the melted butter
In a separate bowl add the Parmesan cheese, salt, rosemary, and potato chips
Mix that mixture up with your hands
Then you are going to coat each chicken breast with the butter & mustard mixture
Then you are going to coat each chicken breast with the Parmesan, chip mixture, being sure to cover well. Remember you want to coat BOTH sides of your chicken with both mixtures! Any extra of the Parmesan mixture that you did not use just take and put extra on top of the chicken breasts. I only had a little left.
Then you will bake this at 350 for 35 minutes or until chicken is done. I cooked mine by placing a cooling rack over a cookie sheet, so the juices and extra tid bits would have a place to drop. I would spray the cooking rack so nothing sticks to it. When I served this, I took the stuff that dropped below onto my cookie sheet and scooped it on top of each chicken for extra flavor…and it was good.