Oatmeal Energy Bites

Source:  hip2save.com


Ingredients:1 cup rolled oats
1/2 cup peanut butter
1/2 cup chocolate chips
1/3 cup raw honey
1/4 cup ground flaxseed

 

 

Directions: In a large bowl, mix all ingredients together. Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper. Freeze until set about one hour. Enjoy and keep leftovers in a Ziploc bag in fridge or freezer. Makes about 12 energy bites.

 

*These are super good and taste just like a store bought granola bar.  But have to be way more healthy.

* I would always double this recipe - 12 isn't enough to bother with. 

Hawaiin Sliders

 

Hawaiian Sliders
1 pkg Hawaiian, sweet dinner rolls (12 ct)
1 pkg deli ham
12 slices swiss cheese
1/2 c butter, melted
1 Tbsp poppy seeds
1 1/2 tsp worcestershire sauce
1 1/2 tsp dijon mustard
1 tsp onion powder

Slice tops from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well. Drizzle over rolls.  Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm.

*These are great for a crowd because you can keep making them as you need them. 
*Next time I would half the dressing part - I ended up only using half before they seemed soaked in butter!

Peanut Butter bars

Source:  Andrea M.

1 C. brown sugar
 1 C. white sugar

1 C. butter

2 eggs

1 tsp.vanilla

1 C. peanut butter

2 tsp. soda

1 tsp. salt

2 C. flour

2 C. quick oats

 

Frosting:
 2 Tbsp. cocoa
4 C. powdered sugar
1/3 C. melted butter
1/4 tsp. salt
1/4 C. warm milk
1 tsp. vanilla

Cream together sugars, butter, eggs, vanilla, and peanut butter. Add flour, salt, and soda. Add oats mix well. Put in cookie sheet, patting out with hands ( or a piece of wax paper) Bake at 325 for 20 minutes. Frost with Frosting.

Kit Kat Cake

Photo credit: momlovesbaking.com

 

 

Last year I needed a cake to donate to the school dessert auction.  I called Jen, my dessert auction expert, and she turned me onto this cake. It did not disappoint!   I've since made it for 3 dessert auctions at the school (it gets invited personally to make an appearance), and is always good for delivering! 

 

 

Just use a cake mix, put batter in 4 cupcake tins before putting the batter in the 9 inch pans.  This helps keep the cake small enough that the Kit Kats are taller than the cake.  If you don't make the cupcakes, there's just more of a dome to cut off when you level the cake - so it doesn't matter a bunch.  Divide the batter between two 9-inch round cake pans equally between the two pans. Then bake them according to the package instructions.

 

 

Level off the cooled cakes to make them flat.

Frost with a chocolate frosting.

 

 

Line Kit Kats around the edge of the cake. My last cake used 43 Kit Kats, so have plenty on hand!

 

 

Once there are Kit Kats around the entire cake, fill the top with M&M's.  A large bag will do - but not by much.  Having 2 bags on hand is a good idea - or even that huge Party bag of M&M's (cheapest at Costco) works good.

 

Add a ribbon, and it's done!

 

This cake travels really well because the frosting is covered by the candy.  You can wrap it in cellophane, gift basket style, and it's perfect.

The cake also is great for holidays because you can buy seasonal M&M's (Christmas red and green, Easter pastels, etc.) and matching ribbon. 

 

 

 

Fluffy Garlic Butter Breadsticks

Source:  thecomfortofcooking.com

 

 

Yield: Makes 12 breadsticks

Ingredients:

For the dough:
1 cup + 2 Tablespoons warm water
1 1/2 teaspoons instant yeast
2 Tablespoons granulated sugar
3 Tablespoons unsalted butter, melted
1 3/4 teaspoons kosher salt
3 cups bread flour
For brushing:
3 Tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Directions:

In the bowl of an electric stand mixer fitted with the dough hook, combine all ingredients for dough except flour. On low speed, gradually add flour. Increase speed to medium and knead dough for 7 minutes, or until smooth and elastic.
Remove dough to a lightly oiled bowl and cover with a dry towel. Let rise in a warm place until doubled in size, about 1 1/2 hours.
Divide dough into 12 portions. Roll each piece of dough into a 7-inch log. Place dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.
Preheat oven to 400 degrees F. Bake for about 12 minutes, or until golden brown. Meanwhile, combine butter, salt and garlic powder in a small bowl. Remove breadsticks from oven and immediately brush with butter mixture. Serve warm.

* Emily found this recipe on Pintrest for her YW Personal Progress - 10 hours of break making!  These were the most delicious!  Maybe it's because I didn't make them .... haha

Slow Cooker Cream Cheese Chicken Taquitos

Source:  lacremedelacrumb.com

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• 1/3 cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

Instructions

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. 30 minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Spritz tortillas with cooking spray to make tortillas crispy.  Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Macaroni and Cheese

Source:  Jen G.

Servings:  8

Ingredients:
8 ounces macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups shredded cheddar cheese,  good quality--Tillamook is good
1 cup breadcrumbs, buttered

Directions:
1.  Preheat oven to 400°F.  Grate cheese.
2.  In a large saucepan melt butter.  
Meanwhile, put water on to boil for pasta.  
3.  Add flour mixed with salt and pepper, using a whisk to stir until well blended. 
4.  Pour milk and cream in gradually; stirring constantly.
5.  Bring sauce to boiling point and boil 2 minutes (stirring constantly).
6.  Cook and drain macaroni according to package directions.
7.  Reduce heat and cook (stirring constantly) 10 minutes
8.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9. Add macaroni to the saucepan and toss to coat with the cheese sauce.
10..  Transfer macaroni to a buttered 7x11" pan.
11.  Sprinkle with breadcrumbs and some melted butter.
12.  Bake 20 minutes until the top is golden brown.

* I think this is plenty saucy, and use 16 ounces macaroni instead. 

 * You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Raspberry Pretzel Jello Salad

Source:  natashaskitchen.com

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator

Pre-heat oven to 350°F.

 Crush 2 cups of pretzels in a ziploc bag, using a rolling pin (I prefer using a blender).

Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

 While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined (I use a hand mixer).

 Next, stir in Cool Whip using a spatula and mix until well combined.

 7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

While cream cheese mixture is chilling, combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

 Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

 

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 cups salted pretzel sticks (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 1 (8oz) package cream cheese - softened
• 1 (8oz) package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

 

Pre-heat oven to 350°F.

1. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
2. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
3. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
4. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
5. Next, stir in Cool Whip using a spatula and mix until well combined.
6. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
7. Combine 6 oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Crockpot Chicken and Potatoes

Source:  southernfood.about.com

 

     

Ingredients

• 4 boneless chicken breast halves
• 2 pounds small white potatoes, peeled and cut in 1-inch cubes
• 2 medium carrots, cut in chunks
• 1 medium onion, cut in thin wedges
• 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons melted butter, divided
• 2 tablespoons Spanish smoked paprika
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon honey
• Dash salt
• Dash cumin
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• Preparation

1. Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
2. Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.

Serves 4.

* To be honest, this isn't anything to write home about - it's fine. It's good.  But it's not fantastic. 
* I doubled everything (except the paprika)
* I just mixed everything in a bowl (except chicken, potatoes, and carrots) and then poured over the chicken.

Cheddar & Herb biscuits

Source:  melskitchencafe.com

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (i never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated sharp cheddar cheese

Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

 

* I used a heaping cookie scoop and got 15 biscuits

Peanut Butter Balls

Source:  addapinch.com

 

Prep time

60 mins

Cook time

15 mins

Total time

1 hour 15 mins

 

Ingredients

• 2 cups creamy peanut butter
• 2 cups confectioner's sugar
• 4 tablespoons unsalted butter, softened
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 12-ounce package chocolate chips (dark, milk, or semisweet)
• 2 teaspoons vegetable shortening or coconut oil

Instructions

1. Line rimmed baking sheet with parchment paper. Set aside.
2. Mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt with an electric mixer until well combined. Using a 1 tablespoon cookie scoop, scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.
3. Melt chocolate chips and shortening or coconut oil together in microwave for 1½ - 2 minutes at 50 % power.
4. Dip each hardened peanut butter ball into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.
5. Store in an airtight container.

 

3.3.3070

Recipe time includes time for chilling peanut butter balls to firm before dipping in the chocolate as well as the time for the chocolate to dry.

This recipe makes a wonderful make-ahead treat that you can easily store in an airtight container in your freezer if made well in advance. To serve, simply remove from the freezer and allow to reach room temperature.

 

*I thought this need 1 1/2 times as much chocolate for dipping.  Next time I'd use 3 cups chocolate chips and 3 teaspoons shortening. 

No Bake Chocolate Peanut Butter Cookies

Source:  sweetlittlebird.com

 

 

 

Ingredients

1/2 cup butter (1 stick, salted)

1/2 cup milk (skim, 1%, 2% or whole)

2 cups sugar

1/2 cup cocoa (I use Hershey's Natural Unsweetened Cocoa)

1 teaspoon pure vanilla extract

1/2 cup creamy peanut butter

3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats

Directions

In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirring continuously.  Bring to a boil. Once boiling, allow to boil (while continuing to stir) for 1 1/2 minutes then remove from heat. Next add vanilla and peanut butter and blend well, then add oats, blend well.  Drop large spoonfuls of batter on wax paper.  Allow to cool/set for 25 to 30 minutes on counter.   Enjoy with a ol' big glass of cold milk!

Tips

Use an ice cream scoop for the batter - so simple and no mess.  I use the medium size scoop from Pampered Chef.  I take heaping size scoops and drop them on the wax paper.  

Use a timer for the 1 1/2 minute boiling time.  Under and over cooking may result in cookies that do not set.  

 

    

St. Patrick's Day Muddy Buddies

Source:  frugalmomeh.com

 

 

 

Ingredients:
4 1/2 cups Rice Chex® cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup green candy-coated chocolate candies
1/4 cup Lucky Charms Marshmallows
Directions:
Place cereal in a medium sized bowl and set aside.
In a small microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for one minute and then stir until melted and smooth.
Pour peanut butter mixture over cereal and stir until evenly coated.
Place half of the cereal mixture in a seal-able food storage bag  and add the powdered sugar.
Shake the bag until well coated then spread the cereal out on a baking sheet and allow to cool for 15 minutes.
Stir in green food coloring into the other half until you achieve an even bright green color.  Spread the cereal out onto another baking sheet and allow to cool for 15 minutes.
In serving bowl, mix both cereal mixtures along with the chocolate and marshmallows.
Store the muddy buddies in an airtight container.

*This makes a pretty small batch - enough for it to be an after school snack for my kids, and that's it.  Next time I would double it.
*In a medium sized bag of M&M's, I only was able to get about 1/4 cup of green M&M's.  I'd rather have fewer M&M's though, then have to open 2 bags just to get enough green ones.  2 open bags of M&M's - and I'd eat both bags!

Dublin Coddle

Source:  simplyscratch.com

An Irish, one-pot collaboration of bacon, pork sausage, potatoes and onions.

Yield: 4 to 6 depending
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients:

10 strips Applewood Slab Bacon, cut into 1-inch pieces
1-3/4 pound (about 5) quality Pork Sausage
4 small Yellow Onions, sliced
2 tablespoons minced fresh Parsley
3-1/2 pounds Russet Potatoes, roughly peeled
Kosher Salt
Black Pepper
2 cups low-sodium Chicken Broth

Directions:

Preheat oven to 300 degrees.
Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.

Cut 10 strips of thick, slab bacon into 1-inch pieces.

Place the bacon pieces into a large 5-quart Dutch oven and heat over medium to medium-low.

In the meantime peel 3-1/2 pounds of russet potatoes. I like to leave a little skin on so it looks rustic.

 

Slice each potato into 4 to 5 slices depending on the size of the potato. Keep them on the large side so they don’t turn to absolute mush in the oven. Place those into a bowl and move right on.

Finely mince 2 tablespoons of parsley.

And slice up 4 small-to-medium-ish or 2 good size yellow onions into rings.

And buy GOOD pork sausage. I stopped by my favorite butcher/market because they carry all different kinds of sausages and picked up their house-made rustic version. But, feel free to use your favorite!

Once the bacon is cooked and crispy……use a slotted spoon and transfer the bacon to a paper towel lined plate. You know the drill…To give the sausage a little color, lay them down into the hot bacon fat…

Browning on both sides until deeply golden.

Remove the sausages to a cutting board…

Remove the pot off of the heat so the browned bits stuck on the bottom don’t burn.

Cut each of the sausages into thirds.

Layer in the onions, a pinch of black pepper and a sprinkle of parsley.

  

Next add in the bacon ...Sausages and another sprinkle of parsley…

Then lastly add the potatoes, a pinch (or two) of both kosher salt and black pepper and the remaining minced parsley.

 Cover with 2 cups of low-sodium chicken broth…

Cover and bring the liquids to a boil before sliding into a preheated 300 degree oven for 1 hour and 30 minutes.

*  I used only one onion.

* I used 6 potatoes.

* I cooked the bacon and sausage in a frying pan, then layer it all in a crockpot like the recipe calls for.  I then cook it on high for 4 hours.  

* This was 2 thumbs up from almost everyone in the family - Logan would only give this one thumb (the peel left on the potato turned him off!)  Doesn't need to be only for St. Patrick's Day!  YUM! 

  

Oreo Mint Truffle

Source:  thriftynorthwestmom.com

 

 

Top with whipped cream mixture. If you happen to not like mint you can opt out of the mint ingredients and use vanilla instead.

 



 

Ingredients:

1 package of Oreo Mint Cookies or Girl Scouts Thin Mints

1 small package JELL-O Chocolate Pudding

2 cup cold Milk

2 cup Heavy Cream

¼ cup Powdered Sugar

1 tsp Mint Extract or 1-2 drops of Peppermint Essential Oil (optional in case you don’t like mint – you could also substitute with vanilla)

Green Food Coloring

Directions:

Make pudding according to package directions. Place in refrigerator.
Place in refrigerator.

Whip heavy cream until it begins to peak. Add powdered sugar and continue to whip.  Add mint and 6-10 drops food coloring and continue to whip until peaks form.Place in refrigerator.

Chop approximately ¾ of the Oreos and scatter into bottom of container. Top with about 1/4 cup chocolate pudding, then add another small amount of Oreo topping.

Top with whipped cream mixture. If you happen to not like mint you can opt out of the mint ingredients and use vanilla instead.

 

Breakfast Burritos

I've started making and freezing breakfast burritos.  Tyler loves them, and eats them every morning. Derek doesn't really like them - not because of the burrito itself, but because reheating them he gets burning hot eggs, and cold potatoes.  Doesn't seem to be a deterrent for Tyler!  Here's my amounts:

22 eggs
1 cup milk
Whisk together, and scramble

1 bag of cubed hash browns
Cooked

1 pound of bacon, or ham, or sausage
Cooked and crumbled

22 Tortillas

Makes 22 burritos

After cooking eggs, hash browns, and meat, combine it all in a bowl, then you don't have to portion it out correctly. Roll up tortilla, and then roll the burrito up in tin foil.  Store in freezer.  When ready to eat, take it out of tin foil, roll it in a paper towel, and microwave it for 2 minutes.

* I just tried shredded potatoes, instead of cubed.  I'm hoping those heat up better.