Score big with these no-bake cookie-dough pops! Start by beating ½ cup each of butter and peanut butter for 30 seconds.
Add ½ cup brown sugar, 1 tsp. vanilla, and ½ tsp. salt. Beat until combined.
Then beat in 1¼ cups oat flour and ½ cup rolled oats (toast ’em in the oven first).
Stir in 1 cup mini semisweet chocolate pieces.
Roll dough between waxed paper to ¾-inch thick.
Cut out footballs using a cookie cutter.
Reroll and repeat with remaining dough.
Melt 4 oz. semi-sweet chocolate. Dip pop sticks into melted chocolate and insert into footballs.
Chill cutouts for 20 minutes.
Melt another 12 oz. semisweet chocolate. Dip each pop into chocolate and let set on waxed paper.
Melt 4 oz. white baking chocolate and use to pipe football laces onto pops.
Make preparing for the big game a family affair. Bring in reinforcements while making these recipes. Little hands are perfect for shaping the cheese ball.
Bench half the meat and swap in some fiber-rich, protein-packed beans.
Classic cheese balls are stuffed with fatty fillers like butter and mayo, but ours blends in nutritious chickpeas for a lightened-up, spreadable appetizer that is just as delicious.
Smoky chipotle heat is the kicker in these lightened-up stuffed skins that pack plenty of vitamin C (for defense!).
Find out who can stuff the most color and crunch into a wrap and eat it without a veggie fumble.
Whole grains, honey and raisins join forces for a nutritious and energizing sweet treat. Make these for the family and guarantee you'll be awarded MVP.
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