PB and Chocolate Pretzels Bites

This recipe has similar ingredients to the peanut butter pretzel balls recipe I posted a month or so ago, so I decided to try it out since I had the ingredients on hand.  Yummers!

1 cup creamy peanut butter
2 Tbsp. softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Combine peanut butter and softened butter with a large fork or in the bowl of a stand mixer.  Add the sugars and combine to mix.  At this point, the filling will roll into balls without sticking to your hands; if it doesn't, add a little more of each sugar until it does.  Use a teaspoon measure to scoop the filling, roll into a ball, and squish between 2 pretzels.  When all "sandwiches" have been made, put in freezer for 30 minutes or more to harden.

Pour the chocolate chips into a bowl, and microwave to melt, stirring in 30-second intervals.  Add 1 Tbsp. of peanut butter into the chocolate just before completely melted, then microwave slightly more until smooth.  Remove pretzels sandwiches from the freezer and dip each half-way into the chocolate.  Place on tray to dry, then freeze or refrigerate to set.  Store extras in refrigerator.

Source:  Two Tiny Kitchens

Pink Salad

I don't know if "pink salad" is the official name of this fluffy, fruity dessert, but that's what my mom always called it. It's a light, low fat snack or dessert. It's something served at a lot of Southern potluck dinners, but everyone has their own spin on it. Here's what I like to do:

12 oz. fat free Cool Whip

1 pkg. Sugar-Free strawberry Jell-O powder

24 oz. fat free cottage cheese

1 small can crushed pineapple, drained well

1 small can mandarin oranges, drained well

Mix all ingredients in a large bowl. Chill for 2 hours before serving. Tip: Sometimes I'll switch out the mandarin oranges for a can of fruit cocktail, or I leave them out all together. It really depends on what I have on hand.