Peanut Butter Chocolate Chip Energy Bites

Ingredients 

• 1 cup dry oats (old fashioned, instant, or a mix of the two)
• 1/4 cup peanut butter
• 1/4 cup honey
• 1/2 cup mini chocolate chips
• dash of salt
• 1/2 teaspoon vanilla optional

Instructions

Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.

Refrigerate the mixture for about 30 minutes.

Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.

Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

I got this recipe from a family member who brought this treat to my daughter to have on hand and enjoy after the birth of her baby.  She said that she switched out the 1/4 cup peanut butter with 1/4 cup of almond butter.  You can get the recipe on this website:  https://www.blessthismessplease.com/wprm_print/8-no-bake-oatmeal-energy-balls or by clicking here.  You can get another recipe for Energy Bites on this blog by clicking here.  

  

Healthy Cookies - No Sugar! No Flour!

HEALTHY COOKIES - NO SUGAR! NO FLOUR!

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

I saw this on my Facebook feed. Click

 here for  the link to the Facebook page called Quicker Recipe 

Homemade Fruit Smoothies

I got this recipe off of webpage Living on a Dime (Click here for the link). During the summer I make lots of smoothies, and every time I make them, they are different. When I get out the blender to make them up, I make several batches, put them together in a gallon pitcher, and then pour what we don't drink in 5 1/2 oz containers with lids that I get at Smart and Final. Then I put them in the freezer to be taken out later. Then later, when someone gets a smoothie from the freezer, they pop it in the microwave for 25-20 seconds to defrost it a little. When I make smoothies, I usually use orange juice or pineapple juice as the liquid along with the fruits and ice cubes or anything else I decide to put into my smoothies.

Please Pass the Popcorn

Last Christmas Rachel gave us a Popco microwave popcorn popper.  We love it!  She got the gift idea from Mel's Kitchen Cafe post titled:  "Mel's Holiday Gift Guide..."

This is what Mel said about the gift:

 Microwave Popcorn Popper {aff. link}:  after many years, my last microwave popcorn popper went kaput. Enter this new fun popper! It works exactly how it should, and it means my kids make popcorn for after school snack 4/5 days of the week.  

This is what I say about the gift:

After years of not eating popcorn very often, we are now regular popcorn eaters thanks to this new way to make popcorn.  It is also fun to make a popcorn snack for our grandkids.  When I was in Idaho helping with the arrival of Janelle's new baby, every day at 4:00 we paused what ever we were doing and had a popcorn popping and eating break.  The grandkids loved it. 

I also give this away as wedding gift along with a jar of Orville Redenbacher's Popcorn  whenever I get the chance to.  This is the note I include with the gift:

I know it is a gift that is appreciated because of this thank you note I received written by a newlywed husband who was the recipient of the popcorn maker:  

"Thank you so much for your kind wedding gift.  *Susie has frequently said she used the popcorn maker more than any wedding gift we've received.  She loves it, as do l..."

*the name has been changed.  

Please pass the popcorn!  

I ❤️ Watermelon!

Yes!  I love watermelon.  When we were living in Belize, watermelon was available year round.  So guess what?   We ate watermelon everyday.

Please pass the watermelon

 

Halloween Pretzles

Another fun Halloween treat idea from Family Fun Magazine.  

Goofy Green Monsters!

You won't believe how easy it is to make these goofy green monsters!
1. Start with purchased vanilla pudding cups or homemade pudding divided into small dishes.
2. Use melted chocolate and a small paintbrush to paint monster faces on the inside of clear plastic cups.
3. Refrigerate until chocolate is hardened.
4. Add green food coloring to vanilla-flavor pudding.
5. Pour into prepared cups, top with crushed chocolate sandwich cookies, and refrigerate at least one hour.

I found this recipe on my Facebook wall. It looks like it comes from Parents magazine.   Someone in the FB comments said this:  "You could also use a permanent maker on outside of cup to draw the faces. I know it's not as crafty, but would work."  Another idea for a breakfast treat would be to use vanilla yogurt, add green food coloring, and put granola on top.

No Bake Energy Bites

• 1 cup (dry) oatmeal (quick oats stick together better) 
• 2/3 cup unsweetened shredded coconut
• 1/2 cup ground flax seed
• 1/3 cup mini chocolate chips
• 1-2 TBS chia seeds
• 
  
• 1/3 cup honey 
• 1/2 cup peanut butter (I prefer chunky--can also use other nut butters instead)
• 1 tsp vanilla extract

DIRECTIONS:

1. Stir all dry ingredients together in a medium bowl until thoroughly mixed. Add last three ingredients and mix well.  Cover and let chill in the refrigerator for 20-30 min.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Delicious--tastes like No-Bake Cookies, but much healthier!  Recipe adapted from here.  This is a pretty versatile recipe--you can cut out some ingredients (choc chips, chia) and add others (sunflower seeds, chopped almonds).  The original recipe has links to other variations--check them out!

Pumpkin Pie Dip

A pumpkin dip that is perfect for your next party or after school snack.

Ingredients

15 oz can of pumpkin
1 3.4 oz box of instant vanilla pudding powder
16 oz container of fat free cool whip
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon


Instructions

In a large bowl combine all ingredients
Stir until well blended
Cover and refrigerate for at least 1 hour before serving

ENJOY!!

I found this on my fb page by Mary Asbury.  The changes I would make for this is to use one cup of real whip cream (whipped and sweetened with 1/4 c powdered sugar and a 1/2 tsp vanilla added) instead of the cool whip.  

Halloween snacks

Cut bananas in half.  Press in mini chocolate chips for eyes and a regular chocolate chip for the mouth.

Peel tangerines.  Add sliced celery for the stems.

Fun!  My friend had this posted on her Facebook page.

Microwave Popcorn

 1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

DIRECTIONS:

1.  In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

2.  Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

This recipe is from Rachel.  She said:  " I made this the other night......pretty tasty.  I burned the first batch by cooking too long.  I did it in my microwave for 2 min, but each microwave varies." 

I say it's got to be a lot cheaper than buying pre-packaged microwave popcorn.  And healthier too.  Have you ever read the nutrition  label on a package of microwave popcorn?

Grape Juice Slushies

My neighbor brought over this big bowl of Concord Grapes that he grew in his yard.  

Yippie! I love grape juice.  I love grape juice slush.  

I wonder if having Welchade's grape juice in my thermos everyday for lunch when I was a kid has anything to do with that.  

So this is how to make grape juice slushies:

Wash and stem grapes.  

Put them in a big pot and cover them with water. 

Put on the stove and boil for about 1 hour.  

Strain pulp with sieve  

Add sugar to taste.  I add about 1 cup of sugar per gallon of juice.

Put juice in Smart and Final 5 1/2 oz containers.

Put containers in the freezer.

When ready to eat, put frozen juice cup in the microwave for about 25 seconds to make it slushie.

Enjoy!  

Homemade Carmel Corn

2 cups brown sugar
1 cup white  Karo syrup

Boil and cook until soft ball stage.  (Drop a little of the mixture into a cup of cold water and when it is a soft ball, it is done).

Add:
1 cube butter - let melt in hot mixture
1 can Eagle Brand Sweetened Condensed milk (can use another brand)
1 teaspoon vanilla

Stir and then pour over  large bowl of popcorn.


While we were visiting Janelle and David in Idaho, David made up this Anderson family recipe for us.  Scott and Sam loved it, so I got the recipe to post.  You can be sure this will be a Magnusson family favorite.  Thanks Andersons! (If you have never experienced boiling something to the softball stage, I would reccoment getting a candy thermometer to help you figure out the right temperature for the soft ball stage.)

candy thermometer

Puppy Love Hot Dog

Ingredients

• hot-dog
• piece of uncooked linguini
• cheese

Instructions

1. Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
2. Spear the heart with a length of uncooked linguini.
3. Add pieces of cheese trimmed to resemble the ends of an arrow.

Too bad I discovered this "recipe" after Valentine's Day. I know it is a snack that EVERY kid would love because what kid doesn't like hotdogs! I found this Valentine snack on Family Fun.com here.

7 Layer Bean Dip

3 medium ripe avocado, peeled,cored,mashed

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup mayonnaise

1 cup sour cream

1/2-1 package taco seasoning mix

*2 cans bean dip

2 medium tomatoes, chopped

1 bunch green onion, chopped

1 (3 ounce) can black olives (sliced or chopped)

1 (8 ounce) package shredded cheddar cheese

Directions:

1. Mix avocados, lemon juice, salt, and pepper.

2. Mix mayonnaise, sour cream, and taco seasoning mix.

3. Layer ingredients as follows.

4. Bottom layer: Bean Dip.

5. Second layer: Avocado mixture.

6. Third layer: Sour cream mixture.

7. Fourth layer: Tomatoes.

8. Fifth layer: Onions.

9. Sixth layer: Olives.

10. Seventh layer: Cheese (I like to use Colby Jack cheese).

11. Top with extra sour cream/olives/salsa, etc. if desired.

12. Serve with tortilla chips.

13. **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.

The recipe was taken from this link: http://www.food.com/recipe/7-layer-bean-dip-31639#ixzz1gYVCkhtH

My changes *Instead of 2 cans of bean dip, I use 2 cans of refried beans and mixed a little salsa and cilantro into it.

Cheese-Finger Food

Ingredients

• Mozzarella string cheese
• Green bell pepper
• Cream cheese

Instructions

1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

I got this off the familyfun.com website. I like it because it is a fun, healthy halloween treat that you can serve for a holiday that is filled with too many sweet treats.

Click here to see the source for the recipe from familyfun.com. Be sure to click onto the comment section to get alternative ideas to using the green peppers (like using olive halves)

Fruit Leather

Puree fruit in a blender. Today I used figs from my friend's tree, but I have also used apricots and strawberries.

Tape parchment paper (I purchased mine at Walmart. It is pictured above) to a baking sheet. I found that painter's tape works the best. (You can use plastic wrap instead of parchment paper, but be sure that it is very thick plastic wrap [ie: Saran Wrap brand]. If the plastic wrap is too thin, it will stick to the dried fruit leather.)

Pour the puree onto the covered baking sheet.

Tilt the cookie sheet from side to side to make the puree thin.

Put the cookie sheets outside in the sun to dry into fruit leather. It will take several hours.

Once completely dried, pull the leather off in strips. Enjoy!

I learned how to do this when I was a college student. You can make fruit leather out of any summer fruit. You can also add a banana to your fruit puree to sweeten it up a bit (I always add banana to my strawberry puree).

Fruit Salad

Hello Fall! Goodbye summer!

Fall is my favorite season. I love the fall weather, starting of a new school year, and planting my fall vegetables garden.

The one thing I will greatly miss about summer are the summer fruits. Almost EVERY DAY for dinner this summer I have served a fruit salad. Below is a picture of one we had last night.

Included in this salad is:

• Watermellon
• Cantalope
• Honey dew melon
• Green grapes

Other fruits that I have included in other salads are:

• Pineapple
• Bananas
• Strawberries
• Kiwi
• Red grapes
• Apricots
• Peaches
• Nectarines
• Mango

In our town of Duarte, we have local food markets that sell produce at a fraction of the cost of grocery store chains. I can go into one of these markets and for $20 have a basket full of fresh fruits and vegetables to last the week.

We have a lime tree in our neighbor's yard that hangs over our fence. We love to slice a few up and squirt some lime juice our our fruit salads to give it a lime zip to the salad.

Lisa served fruit for a work event the other day. She said she served about 100 people for $22. She went to a local market that sold fresh fruit. She bought watermelon, cantaloupes, honey dew melons, grapes, and pineapple. She said she would have bought strawberries but the market didn't have any that day. Then she cut the fruit into big chunks and put them on skewers, and served the skewers off a serving platter. That was a great idea to serve lots of people fruit.

Goodbye summer and fruit salad. Hello fall and homemade apple sauce and apple crisp. (Made from apples grown on our apple tree in our back yard.)

White Trash

• 1 1/2 lbs quality white chocolate 
• 2 teaspoons vegetable shortening
• 3 cups Cheerios toasted oat cereal
• 3 cups corn  or Rice Chex
• 3 cups small pretzels
• 2 cups nuts (I use unsalted dry roasted peanuts from Walmart)

1. In a double boiler, melt white chocolate and shortening.
2. Stir the white chocolate mixture until blended and smooth.
3. In the meantime, combine all the cereal and nuts in a very large bowl.
4. Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
5. Scoop mixture out onto large cookie sheets or jelly roll pans to set.
6. After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
7. Enjoy!

I had this treat years ago when I attended a PTA function at Temple City High School when Scott was working there. I was told that the delicious treat I ate was called White Trash. I have looked for the recipe on and off until I finally found the recipe. 

My input for the recipe is this: For the quality white chocolate that is listed above, I used Almond Bark that I got at Walmart. (It came in a 1 1/2 lb. pkg) I don't add the shortening. I don't use a double boiler to melt the almond Bark.  I follow the microwave melting direction on the back of the Almond Bark package.

You will love this treat!

ps Someone asked me why I used Almond Bark instead of white chocolate. I used it because they looked like they were the same thing, except white chocolate chips were A LOT more expensive. I looked up the definition of Almond Bark on wikipedia and this is what it said:
Almond Bark (also known as vanilla flavored candy coating) is an artificial chocolate made with vegetable fats instead of cocoa butter  and with coloring and flavors added. It can be found in 1.5 pound packages, in blocks, or in round discs where candy supplies or holiday nuts and crackers are sold. The confection is commonly used to cover or dip fruits, nuts, cookies, or crackers, in place of real chocolate. It can also be used with peanut butter and crackers, as with this recipe.

Lunch Sack Ideas

• Buy paper sacks and baggies for sack lunches at Walmart or Smart and Final. It’s cheaper.
• Look for good deals on boxed drinks and stock up.
• Buy reusable box drink containers (Rubbermaid makes one) and fill with Koolaid or Crystal Light.
• Make your own fruit cup: Buy 5 ½ oz disposable container with lid from Smart and Final. Put in fruit from #10 can, available at Costco, Sam’s Club, or Smart and Final. Our favorites are applesauce or pineapple. Put in freezer. When ready to use, put in zip sandwich bag (in case it leaks in lunch bag). Don’t forget the plastic spoon. Smart and Final has small cheaper plastic ware.

• Fold corner of napkin and cut heart shape to let your kids/husband know you love them.
• Include a note in lunch sack to brighten someone’s day.
• Use large heart shaped cookie cutter to cut out brownies or rice krispy treats
• Make “carrot coins” by cutting carrots circles for a lunch treat.
• Make ‘orange smiles” by cutting oranges in circles and then in half.
• Roll up ham slices with grated cheese in a flour tortilla
• If a microwave is available put leftovers from the night before in a container to be heated up for lunch the next day.

My daughter, Janelle, wrote a college essay about the power of lunches.

“This I Believe”

I believe in the power of lunches.

My mom has six children and a husband, all of who needed a lunch for school and work. And so mom made seven lunches every day for twenty five years. That’s over 63,000 lunches.

Love seems to be expressed in two ways: word and action. Over the years, I began to realize that mom’s lunches were full of love. Every day, my brown paper bag held basically the same thing: a peanut butter and jelly sandwich, apple, tortilla chips, and water bottle. But it also held something more.

Each and every lunch held time. Mom’s day began earlier than mine. She would be up early in the kitchen, spreading peanut butter and washing apples while in her pink robe. Making lunches only took a few minutes, but those were precious minutes that I could use putting on makeup instead of bagging my own sandwich. Mom never called attention to this time she spent serving. She just did it because she loved me.

Each and every lunch held acknowledgment. Mom wrote our individual names on all the paper lunch sacks. Kind of elementary, I know. But mom liked writing our names. She would say them out loud as she wrote, writing them phonetically: “Janelllllllllllllllllle” for Janelle. “Li-a-sa” for Lisa. There is love in a name spoken and heard—something so personable and individual. Sometimes kids at school called us names, or made us feel as if we did not have one. But at lunch time, there was our name in front of us. It was a mother’s acknowledgment of who we were. And we knew that it was spoken and written with love; because of that, nothing else mattered.

I think I first began to realize what lunches meant to me in elementary school. Some kids brought things like “lunchables,” which was the unspoken “cool” lunch to bring. These included yummy treats like candy and mini pizzas, and they didn’t come in brown paper bags. I remember sometimes wishing I could walk into the cafeteria with a “cool lunch.” But then, my brown paper bag occasionally held homemade cookies or rice krispy treats. All of a sudden, I was the spoken of bringer of a cool lunch! My friends would “ooo” and “ahh” over my good fortune of a mom who would actually make treats for me. And then my cookie would get split into eight different shares and passed around the cafeteria table.

Love is spoken through acts of service, and my mom served me every day of my school career. Not only did her lunches fill me nutritionally, but I was also daily filled with reminders of her love. Now I live away from home, and so I make my own lunch every day. What do I make? Peanut butter and jelly sandwiches. Though they aren’t spread with a mother’s love, I don’t think I will ever eat a sandwich again without thinking of my mom.