Poptart Pops

FOR THE TWO-BITE POPTARTS

1 pkg. prepared pie crusts

Pie filling, any flavor

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!

Fudge Fondue

Fudgy Chocolate Fondue

1/2 cup (1 stick) butter
1/2 cup cocoa powder
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla

Melt butter in a small saucepan over medium heat; add cocoa powder, sugar and milk,Stirring constantly until the sugar dissolves.

Remove from heat and stir in vanilla. Transfer to a fondue pot.
Serve with cubes of pound cake (I personally love it with cheesecake bites!), strawberries, bananas, oranges and anything else you want! Enjoy!

Panera Bread Fuji Apple Salad Knock off

Dressing:
3 T apple juice concentrate
1 T cider vinegar
1 T white balsamic
1/4 t garlic powder
1/2 C olive oil
1/2 t lemon juice
dijon mustard to taste
honey to taste {if desired}

Salad:
greens, shredded chicken, gorgonzola, pecans, apple chips