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1 6 ounce cup vanilla yogurt
1 6 ounce cup blueberry yogurt
1 cup dried cranberries 
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla or lemon flavoring
1 3/4 cups self-rising flour

Preheat oven to 350 degrees. Spray muffin pan with non-stick cooking spray.
Combine yogurt and dried cranberries. Set aside for 15 minutes.
In a large bowl, beat together butter and sugar. 
Add eggs and flavoring.
Stir in yogurt mixture.
Gently fold in flour. 
Spoon mixture into muffin cups. Bake approximately 20 minutes.
Muffins can be stored in an airtight container for up to four days.

These muffins provide Vitamin C and calcium in a delicious, grab and go breakfast item.

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Toss-a Bag Snack Mix

9/5/2010 11:04 AM

In a strong storage bag such as a 1 gallon freezer bag, let children toss in some of their favorite dried fruits, nuts, and bite size cereal or crackers. As a special treat let them toss in some yogurt drops, yogurt covered fruit or chocolate covered fruit. Seal the bag. If you have several children, let them gently toss the bag to each other to mix the ingredients. Or, you can engage in a quick game of toss with your child. Package the mix in small bags for your child to enjoy as a healthy snack.

Quick Breakfast tip: Add finely chopped dried fruit to prepackaged bran muffin mix for a quick breakfast item.

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Easy Chocolate Covered Peanuts

8/16/2010 7:42 AM


Cover a baking sheet with wax paper.

2 1/2 cups roasted peanuts
6 ounces dark chocolate or semi sweet chocolate drops.
Melt chocolate pieces in top of double boiler or place in a microwave safe bowl and melt in microwave. Add peanuts to melted chocolate. Stir. 
Pour onto wax paper. Use wooden spoon to spread peanuts around and separate as much as possible.

* To make the peanuts a little more interesting, add a dash or more as desired of hot pepper sauce to the melted chocolate.


0 Comments | Posted in Recepies By Nut Stop