Melt chocolate in a small bowl.Pour small amount of melted chocolate onto wax paper to form a base.Blow up a balloon and dip in chocolate, coating heavily.Set chocolate-covered balloon on the chocol ...
Put all ingredients in blender and blend until very smooth. Serve immediately. ...
In blender, puree watermelon with 4 cups of water and agave nectar.Strain through course strainer to remove any solids.Adjust seasoning to taste: agave nectar for sweetness; lime juice for tartness; ...
Preheat oven to 350*.Grease 15 1/2\" X 10 1/2\" X 1\" pan.Line bottom with wax paper.in small bowl, combine flour, cocoa, baking powder and salt.Set aside.In large bowl, beat eggs, sugar, vanilla un ...
In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days.Se ...
Pour hot water (around 195 F) in a 8 Oz glass.Add a teaspoon (2.5 grams) of MateFit Metabolic Boost into the teabag that comes with your purchase.Let it steep in hot water for 4-5 minutes (If you wa ...
Combine all ingredients in a medium mixing bowl; stir well. Using a whisk helps achieve this.Pour into a 1-pint wide-mouth jar with a tight-fitting lid a portion at a time, packing down lightly betw ...
Preheat oven to 350.Melt chocolate in a saucepan or a double boiler over simmering water.Remove from heat and set aside.Cream butter.Add the sugar and the vanilla.Beat in the eggs.Blend in melted ch ...
To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixt ...
Heat the oven to 325\u00b0F.Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove ...