Copycat Reese S Snacksters 100 Calorie Packs Food

REESE'S SNACK MIX

Steps:

• Mix all ingredients together, being careful not to crush or smash the cereal.
• Store in a large ziplock bag, or an airtight container.

SUBWAY VEGETABLE "DELITE" WRAP (COPYCAT)

Steps:

• Spread the refried beans (if using) and sliced cheese onto the tortilla and microwave it for 30 seconds, or until melted.
• Put the lettuce, tomato, onion, pickles, olives (if using) and any other vegetable that you want (such as peppers) on top of the cheese.
• Drizzle with dressings.
• Making sure that all the filling is in the centre of the tortilla, wrap it up carefully, tucking in all edges.
• I hope my instructions are clear enough! :).

PASTA CRISPS

Steps:

• Preheat oven 250F, prepare baking sheet.
• Place pasta in a bowl, toss with oil, basil, oregano, salt.
• Transfer to baking sheet.
• Bake in oven about 10 minutes, until slightly browned and crisp.
• Garnish with parmesan.

COPYCAT REESE'S SNACKSTERS 100 CALORIE PACKS

Steps:

• Mix and enjoy. We make a bunch of packets at a time.

LUCIOUS BBQ CAMEMBERT PACKS

Steps:

• Chop onion in very thin slices.
• Mince garlic.
• Oil/Brush 4 generously sized aluminium foil slices with the olive oil (1tsp each) in the middle.
• Place a couple of onion slices on the oil.
• Top with camembert rounds
• Cover with remaining onion slices and garlic.
• Drizzle honey over onion/cheeses.
• Sprinkle with fresh thyme or rosemary.
• Form little packs, make sure to leave open a bit, so the steam can evaporate.
• Place on grill and leave on for about 15 minutes, until cheese has melted and the onions caramellized with the honey.
• Enjoy!

COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE

Steps:

• Preheat oven to 350°F
• Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
• Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
• Source: Rainforest Cafe.