Reindeer Noses

I seem to have become addicted to Pinterest. I haven’t decided if that’s good or bad yet. I seem to spend more time on there than necessary but then again, because of that, I find yummy recipes such as this one – Reindeer Noses. Tis the season and while I tend to wait to put up the tree and our decorations, I am all about Christmas music and Christmas candy!  I will happily Fa la la la la while baking and sampling along the way. (Know what? It’s a good thing I run otherwise all that sampling could become a problem!) 🙂

Now, back to the Reindeer Noses. You may be asking, “What the heck?” Well, I’ll tell you! They are an amazingly simple combination of salty and sweet. Three ingredients: pretzels, Hershey’s kisses, and M&M’s. Really, that’s it! Although, I suggest you buy more kisses than you need because the process will likely go like this….unwrap kiss and place on pretzel, unwrap kiss and place in mouth, unwrap kiss and place on pretzel, unwrap kiss and place in mouth…. ha! Nothing wrong with that but just make sure you save enough for the noses. 🙂

This is so simple and so tasty. In fact, I’m not sure why you haven’t gotten what you need to make them yet. Go! Off to the store with you! The recipe will be here when you get back. 🙂

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Reindeer Noses

1 10 ounce bag of waffle pretzels
1 10 ounce bag of Hershey’s kisses
1 10 ounce bag of red and green M&M’s

1. Preheat oven to 170 degrees.

2. Place pretzels on parchment paper covered baking sheet.

3. Unwrap one Hershey’s kiss for each pretzel and place on top.

4. Bake 4-6 minutes until kisses are soft.

5. Remove from oven and press one M&M into each kiss.

6. Allow to cool completely.

7. Open mouth and insert delicious salty sweet treat!

Ginger-Chocolate Pumpkin Custard

YAY!  Dessert!  And it’s PUMPKIN!!  I received this recipe from a friend – thanks Lori! – and, well, it’s pumpkin and it’s dessert and there’s chocolate involved…..how could I NOT make it right away?  So easy, and So. Very. Delicious!  Things 1 and 2 literally inhaled theirs and proceeded to lick the little ramekins clean. The husband called it “pumpkin pie on crack” which, apparently, is a good thing. 😀  It’s basically pumpkin pie reworked and made fancy.  Even the pumpkin pie purist will love it and their waistline will thank you since some of the ingredients have been swapped with smarter choices.  The recipe came from a grocery store newsletter and is definitely worth making.  Um…in fact, this recipe is so good….and so light….that I recommend you make it several times as preparation for your Thanksgiving or Christmas feast.  You know what they say, practice makes perfect and this recipe is the perfect dessert to practice with.  A light custard that tastes EXACTLY like pumpkin pie filling topped with  a crunchy ginger and chocolate topping.  Um…if you’re not going to eat yours, I’m still hungry.  🙂

Ginger-Chocolate Pumpkin Custard

1 (15-ounce) can pumpkin

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tablespoons honey or pure maple syrup

1 1/2 teaspoons pumpkin pie spice

1/2 cup refrigerated egg product or 2 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 cup evaporated fat-free milk

Ginger-Chocolate crunch

8 gingersnap cookies, coarsely broken

2 ounces dark or bittersweet chocolate, chopped

2 teaspoons finely chopped crystallized ginger

1.  Preheat oven to 350 degrees. Lightly grease eight 4-ounce ramekins; set aside. For filling, in a bowl, combine first 4 ingredients. Add egg product and vanilla. Beat with a fork until combined. Gradually stir in milk. Pour in ramekins. Place on a 15x10x1-inch baking pan.

2. Bake for 30 to 35 minutes or until center appears set. Remove from oven. Top each with gingersnaps, chocolate and crystallized ginger. Bake 5 minutes more. Cool 1 hour on a wire rack. Chill at least 2 hours or up to 24 hours before serving.

Makes 8 servings

Nutrition facts per serving:

(with sugar) 167 calories; 3g total fat (2g saturated); omg cholesterol; 104mg sodium; 31g carbohyrdate; 2g dietary fiber; 23g sugar, 4g protein

(with sugar substitute) 138 calories; 3g total fat (2 saturated); 0mg cholesterol; 104mg sodium; 24g carbohydrate; 2g dietary fiber; 16g sugar; 4g protein