⦁ 1 cup butterscotch chips
⦁ 1 cup creamy peanut butter
⦁ 1 can (9 ounces) potato sticks (about 6 cups)
⦁ In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks.
⦁ Drop mixture by rounded tablespoonfuls onto waxed paper-lined ⦁ baking sheets. Refrigerate 10-15 minutes or until set.
Test Kitchen tips A perfect pair: Swap chocolate chips for the butterscotch and Nutella for the peanut butter. Heavenly! No potato sticks on hand? Try using crushed potato chips.
Blueberry Cream Pops
(Just a thought...if ingredients are difficult to find, or expensive, use blueberry yogurt, and freeze!)
⦁ 2/3 cup sugar
⦁ 2/3 cup water
⦁ 2 cups fresh or frozen blueberries, thawed
⦁ 1/4 cup heavy whipping cream
⦁ 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks
⦁ For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely.
⦁ Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
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