Monday, October 29, 2012

No Bake Energy Bites

These bite sized oat snacks are perfect for mid-day cravings and breakfasts on the go.  They can even substitute as a "healthier" cookie for the kids.
 No Bake Energy Bites
Recipe from Smashed Peas and Carrots

1 c. regular oats
1/2 c. peanut butter
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed OR wheat germ
1/2 c. mini chocolate chips
1 tsp. vanilla

Mix everything until thoroughly incorporated.
Let chill in refrigerator for 30 minutes.
Once chilled, roll into balls.
Store in an airtight container in the fridge.

**Peanut butter can be substituted for any nut butter, and the combination of mix-in options is limitless. For more of a 'cookie' bite, I'll use Nutella with almonds and mint chips.

Thursday, October 25, 2012

Pumpkin Blender Wheat Waffles

Looking for the perfect holiday breakfast?  Even if you're not, these waffles are fabulous!  The perfect combination of fall flavors all mixed into a wonderful whole wheat waffle - my family loved these!

Pumpkin Blender Wheat Waffles
Recipe modified from Everyday Food Storage

1 c. milk
1 c. + 2 Tbsp. whole wheat kernels, uncooked
2 eggs
1/2 tsp. salt
1/4 c. oil
1/2 c. pumpkin
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 Tbsp. sugar
1 Tbsp. baking powder

Rinse wheat kernels and shake off excess water.
Place wheat, milk and oil in a blender and blend on high until smooth, 3-5 minutes.
Add remaining ingredients and blend until smooth.
Serve with maple syrup or caramel sauce.

Monday, October 22, 2012

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad
Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken
1 avocado
lime juice
salt and pepper

Mash avocado and stir into chicken.
Add lime juice to taste, and mayo to reach desired consistency.
Add salt, pepper, and cilantro to taste.

Thursday, October 18, 2012

Philly Cheesesteak Stuffed Peppers

Every now and then I come across a recipe that I instantly fall in love with and wonder "how have I never thought to make this before now?"
That is where this Philly Cheesesteak Stuffed Pepper comes in... 

(can I get a shout of for Pinterest?  LOVE IT!)

I made this twice in the same month, which is saying a lot for me.  Then again the next week for the neighbors who just had a baby.  And it is 10:40pm and I could eat one right now just from looking at the pictures.  This will forever be a long time member of our family dinners.

Philly Cheesesteak Stuffed Peppers
Recipe modified from Peace, Love, and Low Carb

Crock Pot Italian Beef (Recipe Below)

8 slices Provolone Cheese
2 large bell peppers
1 medium sweet onion
6 oz. mushrooms
2 Tbsp. butter
1 Tbsp. garlic, minced
salt and pepper to taste

Slice onions and mushrooms.
Saute over medium heat with buter, olive oil, garlic and salt and pepper, until caramelized, 25-30 minutes.

Slice peppers in half lengthwise, and remove ribs and seeds.
Line the inside of each pepper with a slice of provolone.
Spoon  onion/mushroom mixture into the pepper halves.
Top with a generous serving of the roast beef, until overflowing.
Top each pepper with another slice of provolone cheese.

Bake at 400 degrees for 15-20 minutes, or until cheese is golden.

Crock Pot Italian Beef
Recipe from Mel's Kitchen Cafe

1 1/2 c. beef broth
1 c. water
2 tsp. salt
2 tsp. pepper
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. onion powder
2 tsp. dried parsley
2 tsp. garlic powder
2 bay leaves
5 lbs. chuck roast

Combine water, broth and seasonings and whisk with a fork.
Place roast in slow cooker and pour mixture over it.
Cover and cook on low for 9-10 hours or on high for 5-6.
When done, remove bay leaves, shred meat and return to crock pot to sit in the juices.

Monday, October 15, 2012

Monster Cookies

Monster Cookies = peanut butter, oats, chocolate chips, and M&Ms.  As always, I was sold after peanut butter.
I used a combination of regular and white chocolate chips, along with mini M&Ms, because that is what I had in my pantry, so feel free to go crazy with whatever you have lying about.  I promise you cant go wrong here.

Monster Cookies
Recipe from recipegirl

1 1/2 c. peanut butter (creamy, chunky, whatever)
1 c. packed brown sugar
1 c. sugar
1/2 c. butter, softened
3 eggs
1 Tbsp. vanilla
4 1/2 c. quick cooking oats
2 tsp. baking soda
1 c. chocolate chips, divided
1 c. M&M's

Cream the peanut butter, butter and sugars.
Mix in the eggs and vanilla.
Add oats and baking soda, and mix to combine.
Stir in the chips and 3/4 c. M&M's.

Drop cookies by heaping spoonfuls onto greased cookie sheets.
Use the extra 1/4 c. M&M's to dot the tops of the cookies with.

Bake at 350 degrees for 10-12 minutes.
Cool for 5 minutes on the sheets, until cookies are set.
Transfer to wire racks to cool completely.

Thursday, October 11, 2012


This dressing comes together quickly and is a definite pleaser for the coleslaw lover in your family.  Always the perfect side for BBQ's and potlucks.

Recipe from blogchef

16 oz. bag shredded cabbage and carrot mix (or make your own)
2 Tbsp. diced onion
2/3 c. Mayo
3 Tbsp. vegetable oil
1/3 c. white sugar
1 Tbsp. white vinegar
1/4 tsp. salt
1/2 tsp. poppy seeds (optional)

Whisk all ingredients together and pour over cabbage mix.
Stir to coat evenly.
Refrigerate (ideally) for at least 2 hours before serving.

Monday, October 8, 2012

Steak and Egg Stir Fry

This wonderful stir fry was both filling and fun.  I loved the addition of the eggs!  Snap peas can be replaced with broccoli, peppers, onions, or any other veggie you have stashed in the fridge.

Steak and Egg Stir Fry
Recipe modified from Calorie Count

1 lb. flank or sirloin steak, cut in strips
7 eggs
dash milk
1 Tbsp. oyster (or hoisin) sauce
1/4 c. soy sauce
1 1/2 tsp. chopped garlic
3/4 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. ground ginger
1 1/2 tsp. cornstarch
1/3 c. beef broth

8 oz sugar snap peas

Combine soy sauce, garlic, sugar, red pepper flakes and ginger, and mix well.
Add beef and put in fridge to marinate.

Whisk eggs with milk and scramble until cooked.
Set aside.

Combine cornstarch with beef broth and stir to dissolve.

Add beef and marinade to the skillet.
Cook and stir until beef is cooked through.
Add scrambled eggs and peas to skillet, and continue to cook until hot, about 1 minute.
Add beef broth/cornstarch mixture and cook until sauce thickens, adding more broth if needed.

Serve over rice.

Thursday, October 4, 2012

Navajo Fry Bread

These little fry breads are the perfect addition to your recipe index!
SO easy to make, and they taste fantastic!  We had ours piled with our favorite taco salad toppings.

Navajo Fry Bread

2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. water
vegetable oil for frying

Mix dry ingredients together.
Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well.
Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
You want to mix well, but do not knead the dough; the inside should still be sticky.

Cut dough into 8 pieces.
Using floured hands, shape, stretch, pat, and form a disk about 5-7" in diameter.

Heat oil to about 350 degrees (I like to use my electric frying pan).
Your oil should be about 1" deep.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil.
Press down on the dough as it fries to the top is submersed into the hot oil.
Fry until brown, and then flip to fry the other side, about 3-4 minutes per side.
Place cooked bread on a cooling rack or paper towels to absorb excess oil.

Pile on the toppings and enjoy!

**Bread can be kept warm in a 200 degree oven for up to 1 hour.  They refrigerate well and can be reheated in at 350 for 10-15 minutes before serving.

Monday, October 1, 2012

Grasshopper Chocolate Mint Cookies

These cookies are 3 layers of delicious!

Grasshopper Chocolate Mint Cookies
Recipe from 6 Sisters Stuff

Cookie Bottom:
1 Devil's Food Cake Mix
1/2 c. oil
2 eggs

Mix all ingredients together until blended.
Drop spoonfuls of dough onto baking sheet.
Bake at 350 for 7-8 minutes (do not overcook)
Let cookies cool completely.

Peppermint Frosting:
1/2 c. butter, softened
2 Tbsp. milk
2 c. powdered sugar
1 1/2 tsp. peppermint extract
Green food coloring

Mix together all ingredients, adding more powdered sugar or milk to reach desired consistency.
Spread on top of cooled cookies.

Chocolate Topping:
2 1/4 c. semi-sweet chocolate chips
3/4 c. butter

Melt chocolate chips and butter together in a microwave safe bowl, stirring every 30 seconds until smooth.
Spread melted chocolate on each cookie (use the back of a spoon for a smoother consistency).