Hgs Marshmallow Madness Popcorn Balls Ww Points 2 Recipes

EASY MARSHMALLOW POPCORN BALLS

Steps:

• Go through popcorn and remove any unpopped kernels. Set aside. Lay a rectangle of parchment on the counter.
• Heat a large pot (big enough for the popcorn) over medium low heat. Add butter and marshmallows. Stir until melted.
• Remove from heat and stir in kosher salt and vanilla extract.
• Add popcorn to pot and stir until completely coated. Allow to cool for 3 minutes.
• Spray hands well with nonstick spray. Measure out a cup of the popcorn mixture. Roll into a ball.
• Set on prepared parchment. Repeat until you have used all the popcorn. Store in an airtight container.

EASY POPCORN BALLS

Steps:

• Line a cupcake pan with cupcake liners. Set aside.
• Spread butter onto a large baking sheet (or use cooking spray.)
• Pour popped popcorn onto prepared baking sheet, spread it out evenly.
• In a medium saucepan, over medium heat, melt one tablespoon butter and add marshmallows.
• Stir constantly until it is all melted (approximately 5 minutes). Once the marshmallow mixture is all melted, add hot chocolate powder. Mix well.
• Pour the marshmallow mixture evenly over the popcorn. With a spatula coat popcorn with the marshmallow mixture. Add the sprinkles.
• Once it cools down enough for you to handle with your hands, it is time to shape the popcorn balls. I used a big ice cream scoop (3 tablespoons).
• Scoop the popcorn out, roll in your hands and put each one in cupcake liner (or wrap in plastic wrap).

HG'S MARSHMALLOW MADNESS POPCORN BALLS - WW POINTS = 2

Steps:

• In large microwave-safe bowl, microwave butter on HIGH until melted.
• Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
• Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.

HG'S KICKIN' CRANBERRY SAUCE - WW POINTS = 1

Steps:

• In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
• Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
• Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
• Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!

POPCORN MARSHMALLOW KISSES

Steps:

• Preheat oven to 350*.
• Lightly grease a cookie sheet.
• In a large mixing bowl, combine marshmallow creme, peanut butter and milk; stir until smooth.
• Add popcorn and peanuts; coat evenly.
• Lightly grease hands and form popcorn mixture into 2-inch balls.
• Place on cookie sheet.
• Bake 5 to 7 minutes.
• Cool on cookie sheet at least 20 minutes.
• For a festive presentation, stack the balls like a Christmas tree and drizzle with chocolate.

HG'S KICKIN' CHICKEN TORTILLA SOUP - WW POINTS = 2

Steps:

• In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
• Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
• Add the corn and diced tomatoes and continue to cook for 5 minutes.
• Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
• Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.

HG'S CHEESY-GOOD CORNBREAD MUFFINS - WW POINTS = 2

Steps:

• Preheat oven to 375 degrees.
• Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
• In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
• Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
• Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

HG'S CHEESY BUTTERNUT BAKE - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
• Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
• Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
• Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!