No-Bake Energy Bites Recipe

This is a recipe that I got from Pintrest and you may call me crazy...but I think these no-bake energy bites taste a lot like cookie dough which I'm a big fan of.  These were simple to make and yummy to snack on.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  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.
Makes about 20-25 balls.

You could also add in some wheat germ in place of some or all of the flaxseed.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)

Crockpot Orange Chicken

I love it when I try a new recipe and it turns out oh so good!  This is a simple crockpot recipe that will be ready when you are! 

Ingredients:
• boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.
Enjoy!

Pear and lime set salad

This is a recipe from my childhood that my mother would always make and I still love it today!

1 pkg lime flavored gelatine (small)
1 C pear juice, heated
1 3-oz. pkg softened cream cheese
1 C canned pears
1 C cream, whipped

Dissolve gelatine in heated pear juice.  Blend together cream cheese and pears with an electric mixer until smooth.  Add to hot gelatin mixture and mix well until cheese is fairly well dissolved.  Cool in refrigerator (do NOT set).  Whip and fold in cream.  Chill until firm.

Corn & Black Bean Salsa

I got this recipe from my wonderful sister-in-law.  This salsa is good with chips and also is good in a chicken tortilla.

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 can Rotel tomatoes
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

Here are ways to cook wheat-

Stovetop Wheat Berries
1 cup wheat berries
4 cups water

Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.

Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.

**unless you want a lot of wheat berries I would half the recipe at least!
I added the can of Rotel Tomatoes in this recipe and it turned out great and gave the salsa a little more kick.

Peppermint Bark Popcorn

This is a Recipe by ourbestbites.com and what a yummy neighborhood treat to give out for the holidays.  I love the peppermint flavor and of course the chocolate!  What a great movie treat this would be!

Ingredients
16-20 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
2 teaspoons peppermint extract or a few drops of peppermint oil to taste
3/4 cup semi-sweet or dark chocolate chips
*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, but avoid heavy buttered.

Instructions
Place popcorn in a very large mixing bowl.
Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth

Microwave Caramels

•  Another recipe found online.  This was my first attempt at homemade caramels and they tasted great!  It's a simple and a great neighbor treat for Christmas.
•  
• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper and store in air tight container.

Reindeer Feed

Such a simple and yummy Christmas treat!  I love the peppermint flavor!

Ingredients:

5 to 6 cups Rice Chex® or Chocolate Chex® cereal

1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth and melted. Stir in half the crushed peppermint candy.
3.  After Chex cereal has been covered with white chocolate, spread on wax paper and sprinkle some more crushed peppermint on top.  Let it cool for 15-20 minutes until chocolate has hardened.  Enjoy!