No-Bake Energy Bites Recipe
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 1 cup toasted coconut flakes (this is what the Shape magazine called for but I don’t like coconut flakes, so I added dried chopped mangos 1/2 cup)
- 1/2 cup chocolate chips
- 1/2 cup peanut butter-If the kids are allergic use almond butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
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.
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:
- chopped dried fruit (mangoes,apricots, dates, raisins, etc.)
- dried berries (cranberries, cherries, etc.)
- chopped almonds, pecans, or sunflower seeds
- other chips (white chocolate, dark chocolate, milk chocolate, etc.)
These are great to take in a little zip-lock bag..usually 3 keep me satisfied..not 3 the size of the palm of your hand but 3 the size of a walnut.
I have been MIA for a bit on here…so much is going on as we prepare for our trip to Uganda.
The last few days have been met with deep sadness…I don’t feel I can share now, but will when I feel it is time.
When I get this way…I clean and bake.
SO needless to say, the house is clean and the house smells good .
I love baking bread and the hubster and kids love to eat it..so it’s a win win for all.
Here is an awesome Lemon Poppy Seed I thought I would share.
Lemon Poppy Seed Bread
Recipe adapted from Better Homes and Gardens Cookbook
1/2 cup unsalted butter, softened
1 cup sugar
1 2/3 cup flour
3/4 cup buttermilk
Zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 T poppy seeds
Preheat oven to 350 degrees. Spray a 8″ x 4″ loaf pan with baking spray. In a mixing bowl, combine sugar and butter and beat about 3 minutes until light and fluffy. Add eggs, 1 at a time, mixing after each until incorporated. Add flour, buttermilk, lemon zest, salt and baking soda, mixing until just incorporated. Stir in poppy seeds.
Pour batter into prepared pan and bake about 40-45 minutes until a skewer or knife inserted in the center comes out clean. It may be necessary to tent with foil for the last 10-15 minutes of baking time if the top is becoming too brown. Cool in pan about 10 minutes and then turn out onto a wire rack covered in wax paper to cool completely.
While bread is cooling, prepare the glaze buy mixing 1- 1/2 cups powdered sugar, 1 lemon zested and 2-3 teaspoons lemon juice. Start with two teaspoons lemon juice and add more if you need to thin the glaze. You want the glaze to be on the thick side put still pourable. When bread is cooled, pour the glaze over the top of the bread and let it sit for 30 minutes to set before cutting into it.
Bread will last wrapped at room temperature for a few days…….though I doubt it will last that long.
I will be back real soon…
I just love this time of year..love it. I love to bake and decorate.
I have been trying different pumpkin bread recipes and feel this is the best one so I had to share it with you all.
2 2/3 cups sugar
I started fasting with my Ministry Group January 1st, I am in my 4th week (going for 40days). It has been hard, easy, frustrating, exhilarating and glorious. God has really spoken to me these last few weeks. He has shown me things that make absolutely no since to the outside world or me for that matter. He is calling us to do things that are so outside of our normal thinking and life..I ask HOW do you think we are going to do that and he is just like well, Sherry, YOUR NOT….I AM…I am working through you, I will guide you and direct you, trust in me and have Faith I am going ahead of you…ok God, I will listen and obey. I will in time reveal what this is…it will be an incredible crazy year.
1/4 teaspoon garlic powder
Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well. Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust. Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all. Bake 10 minutes. Let pie rest 5 minutes so slices stay intact when you serve them.
Yield: 4-6 servings (serving size: 1-2 slices pie)
- Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
- If you don’t have a grater, use your hands to crumble tofu into small pieces.
- Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.
- 6 wooden skewers
- 6 Medium Granny Smith (green apples)
- 1 cup sugar
- 3/4 cup white corn syrup
- 1 can sweetened condensed milk
- 1/8 tsp salt
- 1/4 cup butter
- 1 tsp vanilla
- desired toppings & parchment paper
- In heavy saucepan combine sugar, corn syrup, milk and salt mixing well.
- Cook over medium heat stirring gently but constantly until soft ball stage (if you are using a thermometer it will be about 230 degrees- but I go by color).
- This will take you about 30 mins.
- Remove from heat and cool for about 5 mins and stir in butter and vanilla. (very important)
- Cool again about 5 mins- you then may begin coating caramel over apples to cover fully…then dip in your desired topping.
- Place on buttered parchment paper…when finished with all apples, transport to dish and cool in refrigerator for 2 hours before enjoying!
Picture courtesy of Woman Living Well.
- 1/3 cup (5 1/3 Tbs.) butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks®)
- 1/4 cup granulated cane sugar
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 2 eggs (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 tsp. baking powder)
- 3/4 cup granulated cane sugar
- 2 Tbs.Jules Gluten Free™ All-Purpose Flour
- 2 tsp. finely shredded lemon zest
- 3 Tbs. lemon juice
- 1/4 tsp. gluten-free baking powder
- Powdered sugar (optional)
Preheat oven to 350 F.
In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.
Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Makes 20 bars. This recipe doubles nicely when baked in a 9×13 pan.
- Cake Mix
- Frosting any flavor..it doesn’t have to match cake
- Lollipop sticks
- Candy melts
- Little Clear bags and ties or ribbons
1/2 cup butter or margarine, melted
1 1/4 cups bottled nonalcoholic margarita mix
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
- In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
- Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping ( I used non-fat here); sprinkle with additional lime peel. Store covered in refrigerator.
|Additional grated lime peel, if desired|
- FOR THE SAUCE:
- 1 Tablespoon Canola Oil
- 1 Tablespoon All-purpose Flour
- 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 cups Chicken Broth
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
- FOR THE MEAT:
- 1-½ pound Ground Beef (I used ground chicken)
- 1 whole Medium Onion, Finely Diced
- 2 cans (4 Ounce) Diced Green Chilies
- ½ teaspoons Salt
- FOR THE TORTILLAS:
- 10 whole (to 14) Corn Tortillas
- ½ cups Canola Oil
- TO ASSEMBLE:
- 3 cups Grated Sharp Cheddar Cheese
- ½ cups Chopped Black Olives
- 1 cup Chopped Green Onions
- ½ cups Chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro (I put olives) over enchiladas before serving.
These were so yummy…We are having left overs tonight.(yippee I don’t have to cook tonight)!