Posts Tagged ‘Aldi’

Soft Pretzels With Sweet Honey Mustard Dipping Sauce

Tuesday, September 22nd, 2009

Soft Pretzels with Sweet Mustard Dipping Sauce

1 (11 ounce) can refrigerated bread sticks (available as a special of the week)
1 egg white, lightly beaten
coarse salt
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon brown sugar

Roll out each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.

Banana Cream Pie Smoothies

Tuesday, September 22nd, 2009

Banana Cream Pie Smoothie (Courtesy of Cooking Light Magazine, makes 2 servings or 4 smaller servings)

1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet- we have been omitting this ingredient)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs (optional)

Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour). Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Basic Salad Dressing

Tuesday, September 22nd, 2009

Basic Vinaigrette (courtesy of, “How to Cook Everything”)

1/4 cup good vinegar (you can use sherry, balsamic, red, or white wine vinegar)
1/2 teaspoon salt, plus more if needed
1/2 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
2 teaspoons minced shallots (optional & I leave these out)
Freshly ground black pepper to taste

Briefly mix the vinegar, salt, and optional mustard with an immersion blender, food processor or blender, or with a fork or wire whisk. Slowly add the oil in a stream (drop by drop if whisking) until an emulsion forms or just whisk everything together briefly. Add the remaining oil faster, but still in a stream. Taste to adjust salt and add more oil or viengar if needed. Add the shallots and pepper. This is best made fresh, but will keep, refrigerated for a few days; bring back to room temperature before using.

To make a small amount of Basic Vinaigrette: Combine 1 to 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, 1/2 teaspoon mustard, 3 to 4 tablespoons oil, and 1/2 teaspoon minced shallots as above. Add pepper, then taste and add more vinegar, salt, or oil as necessary.

Oreo & Fudge Ice Cream Cake

Tuesday, September 22nd, 2009

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, divided
1 pkg. (3.9 oz.) chocolate instant pudding
8 Oreo cookie sandwiches (approximately 1 cup) (I use the off-brand available at Aldi)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze (at least) four hours.

Amy’s Notes- One year I had difficulty with the tin foil sticking to my cake so this year I prepared the cake in a cupcake tote container with a lid and that worked much better than wrapping in tin foil and was easier to stack with other items in our freezer.