Peanut butter oatmeal bars

Yet another recipe found on pinterest. I love this one for many reasons. One, it’s so quick and easy to put together. Two, it’s a great snack, breakfast food with fruit, or as a source of protein in the kids lunch. Some of my kiddos aren’t huge sandwich fans, so this is nice to put in there lunch As a sandwich alternative.   This is very rich. You won’t want to eat a big portion at once. I had a very small piece with a smoothie for breakfast this morning.

1 cup of peanut butter

1 cup honey

3 cups oatmeal

combine all together and press into 8×8 pan. Cover and let sit overnight. That’s it! Oh- and from now on I am going to add flaxseed also. Not sure why I didn’t think of doing that this time. 🙂

Chipotle Copycat Corn Salsa

I tore a recipe out of the Food Network Magazine a long time and hadn’t tried it until just now. It’s delicious!

I couldn’t find a poblano at the store, so I had to skip it and instead used a little bit more jalapeno and instead of regular frozen corn, I used Trader Joe’s Roasted Corn (in the frozen section) for the roasted flavor that was missing from the poblano.

The best part? This whole bowl has only 200 calories or so the way I prepared it!

1/2 small poblano chile pepper, seeded
2 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

IF USING A POBLANO: Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, thaw it and then add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 1 teaspoon olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Serve with chips or on tacos.

Jalapeno Popper Dip

Hey all! We’re still here…but in our house, it’s baseball season x3 kids, so many evenings are consumed by practices and games right now, meaning I go straight to a few standbys for dinner!

I’ve had a couple of failures in the kitchen lately (pumpkin bread that turned out like rubber-how does that even happen?), but I’m moving on from those to give you this really delicious dip that is perfect for serving to a crowd!

Via Pinterest, of course, and approved by my small group as worthy of sharing! It’s spicy, but not at all burn-your-mouth hot. Original here, my very slight changes below.

PS…Listed below is the full recipe, but I made a half-recipe for small group last night, baking it in an 8×8 dish. There weren’t any leftovers 🙂

2 (8 ounce) packages light cream cheese, softened
1 cup light mayonnaise
1 (4 ounce) can chopped green chiles, drained
4 ounces diced pickled jalapeno peppers, drained (I used them from the jar and chopped up the slices)
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
Sliced french bread, carrots/broccoli/cauliflower, tortilla chips, or crackers for dipping

Preheat oven to 350 degrees and spray an oven safe serving dish (I’d go with 9×13 or so) with non-stick cooking spray or grease with butter.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Add green chiles, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray (or oil from your Misto!).

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Peanut Butter Apple Roll-ups

This is a quick, delicious lunch or snack that I can’t believe I haven’t posted before now! I’m not sure where I saw it…maybe Tiffany’s blog years ago? Anyway, I just quick put these together for the boys’ lunchboxes yesterday.

You need:

Flour tortillas
peanut butter
apple slices
Sprite or similar if you’re making them to be eaten later (like school lunch)

Lay out the tortilla, spread some peanut butter down the middle and drizzle on a little honey. Cut the apples into large slices (1 large apple makes 2 roll-ups) and put them in a bowl with some Sprite for a minute if you’re serving them later, so they don’t brown. If you are serving them immediately, you can skip this step.

Roll them up, cut them in half, and you’re done!

Really easy and my boys gobble these up.

Hot Chip Beef Dip

My mom made this over the holidays and I remember liking it.  I made it last night for bunco.  Even better than I remember!  It was a HUGE hit.  I just put it in my mini crock pot and it was perfect.

8 oz cream cheese
8 oz sour cream
small can mushrooms, drained and diced (Nic – just pretend that says fresh mushrooms 🙂
2.25 oz jar of dried beef, diced (I bought a jar where it was sliced and then I diced it)
1/2 onion, diced

I diced the onion and put it in a microwave safe bowl with a tiny bit of water for about a minute to soften the onion.  Drain and place in crockpot with cream cheese, sour cream, diced mushrooms, and diced beef.  Serve with small pieces of french bread.  So.  Good.  Can’t wait to eat the leftovers 🙂

No-Bake Energy Bites

Holy cow.  So good and so so easy.  And, really, quite good for you.  All three kids ate these!  They are a great snack to have on hand.  I will be making these regularly!  I did make some changes so my recipe is below (only because I despise coconut…if you like it click the link for original recipe).  Thank you, once again, pinterest.  Original here.

1 and 1/2 cup oatmeal
1/2 cup peanut butter
1/3 cup agave nectar
1/2 cup ground flaxseed
3/4 cup mini chocolate chips
1 tsp vanilla

Mix everything in a bowl.  Let chill in refrigerator for about an hour.  Once chilled, roll into balls and enjoy.  Store in tupperware and keep refrigerated.

I added extra oatmeal and chocolate chips to make up for the missing coconut.  After I made them, I read in the comments that some substituted crushed cheerios for the coconut.  I’m definitely doing this next time!  They formed into balls easily in the beginning but by the end my hands were a mess!  I think adding crushed cheerios would help with this.  So, I’ll cut the oatmeal back down to a cup.  Original calls for 1/2 cup of mini chocolate chips, but I may keep that at 3/4 cup.  It didn’t feel like too much to me! 🙂

This makes about 20, and I’m not kidding when I say we have about 5 left from yesterday.  Yummy!

New Year’s Day Dip

It’s tradition in some parts of the country to kick off a new year by eating black-eyed peas in some fashion, and for many years, we’ve tried to do this!

I know lots of people call this Texas Caviar, but I kind of think that’s a dumb name, so I call it New Year’s Day Dip. This particular recipe came from my parents!

1 can black-eyed peas
1 can red kidney beans
1 can shoepeg (sweet white) corn
1 jar diced pimentos

Put all ingredients in a colander and drain; transfer to a large bowl, and to that add:

1 cup finely chopped celery
3/4 cup finely chopped yellow onion
1 bunch green onions, sliced thinly (I use the light green part, but not the stalk part)

In a small saucepan, combine:
1 cup apple cider vinegar
1 cup sugar
1/4 cup vegetable oil

Bring to a boil until sugar is dissolved. Pour liquid over the bowl of vegetables, and refrigerate for a couple of hours. STRAIN BEFORE SERVING (so your serving bowl should not be full of liquid).

this is what it looks like before it's strained.

Serve with tortilla chips or Fritos – Scoops work best!

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