Laura's Energy Bites

Laura's Energy Bites

My neighbor brought these over one evening and I selfishly snacked away on them and begged for the recipe. They are GREAT for a quick snack out the door for the kids. 

1 cup whole oats

1/2 cup peanut butter

1/3 cup honey {using less makes them less sticky to roll and a better flavor}

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix together thoroughly & roll into balls. Let chill for 30 minutes before eating. You can store them covered in the fridge. I would say a week, but they don't last that long! 

Coconut Oil Lotion

This recipe has noting to do with hidden vegetables .... or is even edible for that matter, but it's just to fantastic not to share!

Coconut Oil Lotion

1 Cup All Natural Emulsifying Wax 

1 Cup Organic Coconut Oil

3ml or 25 drops Essential Oil

6 Cups HOT Water

Melt the emulsifying wax in a double broiler, then add the coconut oil and stir until both are melted together. Remove from heat and add essential oil. Add to blender with HOT water, blend until heavy whipping cream consistency. Depending on your blender this could be 2-8 minutes. Pour into mason jars and ENJOY!

Essential oils that we have enjoyed have been Spearmint {especially when kept in the fridge}, Citrus Bliss and Lime.

Shannon's Fantastic Grapefruit Smoothie

Shannon's Fantastic Grapefruit Smoothie

2 large grapefruit-just the juice!

10 partially frozen strawberries

8 oz. vanilla yogurt

1 tablespoon of honey

6-8 ice cubes

Bananas optional, we made it without and it was great.  Reviews were mixed with banana. 

We did with spinach and without, the girls gulped down both. Begging for more. 

Ry's Stuffed Sweet Potatoes with Avocado Creama

Ry's Stuffed Sweet Potatoes with Avocado Creama

{it's as good as it sounds!}

SWEET POTATOE AND FILLING

-1 medium/large sweet potato

-heaping spoonful of black bean salsa (the recipe recommends Trader Joe's Cowboy Caviar Salsa but I just made my own)

-Sprinkle of cheese

DIRECTIONS:

-I microwaved my potato for a few minutes but you can bake it as well. 

-While the potato was in the microwave I heated the oven to 375 on broil

-Remove potato, slice in have lengthwise and redistribute a section in the middle so it is like a little bowl.

-Put your black bean salsa in the hole and sprinkle with cheese

-Place it in the oven on a cookie sheet and broil about 3 minutes (until cheese is melted)

-Put a spoonful of the Avocado Creama on the top and EAT IT!

 

AVOCADO CREAMA

-1 ripe avocado

-1/4 cup sour cream

-2 Tbsp lime juice

-salt and cilantro if you want

DIRECTIONS:

Put everything in the blender and mix it up.  If you want a smoother texture just ad a little bit of water or milk.

Koren Beef

Koren Beef or Pork or Venison

I have used this with venison and it turns out perfect, just be careful because venison dries out faster due to it being so lean. 

I also used a sprinkle of white pepper instead of crushed red and added slightly more soy sauce. 

1 pound lean ground beef / pork / venison
3 cloves garlic, minced
1 Tablespoon sesame oil {or any oil really}
1/4 - 1/2 cup brown sugar 1/4 cup soy sauce (I use low-sodium)1/2 teaspoon fresh ginger, minced (see note)1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
Topping:1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Note: here's a trick d from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the freezer. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Source from: Lizzy Writes

Creamy Caramel Pecan Rolls

Shannon's Good Morning Caramel Rolls

Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge

Topping:

1 1/4 cups sifted powdered sugar

1/2 cup whipping cream

1 cup coarsely chopped pecans

2 14-16oz loaves frozen bread dough, thawed

3 Tbsp butter or margarine, melted

1/2 cup packed brown sugar

1 Tbsp ground cinnamon

3/4 cup rains {optional}

For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired. 

Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces. 

Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.

Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls. 

If necessary cover rolls with foil last 10 minutes to prevent over browning.

Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!

Makes 20-24 rolls.

Halls Frosting

Halls "lick the bowl" Frosting

1/2 cup shortening

1/2 cup butter

1 tsp vanilla

Blend

4 cup powdered sugar

Mix

2 TBsp milk

You can add more milk if you want a thinner consistency. 

Also, add flavor by using a packet of Duncan Hines frosting flavor

3 Ways with Sweet Potato

*Note: True Sweet Potatoes are more white/pale yellow in color inside & out. And have a true sweet/honey smell when cooked. Most "sweet potatoes that people think of are actually yams, the brown/orange outside & bright orange inside. But they are interchangeable ( I think the true sweet potatoes are actually sweeter)

Biscuits: Mix 1/2 cup mashed sweet potato with 1/3 cup buttermilk. Combine 2 1/4 cups all-purpose baking mix(Bisquick) with potato mixture & another 1/3 cup buttermilk. Mix to form dough. Knead 12 times on a surface coated with the baking mix. Roll out to 1/2 in. cut into rounds. Bake on an ungreased baking pan for 10 minutes in a 450* oven.

Stuffed: Microwave 2 sweet potatoes for 6 minutes. Mix together 2 Tbsp each coconut flakes & chopped pecans & 1 Tbsp each melted butter & brown sugar. Make a slit in potato; top with filling. Bake 400* oven for 12 minutes.

Roasted: Peel & cube 3 sweet potatoes. Toss with 1 slice red onion, 2 Tbsp canola oil, 1 tsp each cinnamon & cumin, & 1/2 tsp salt. Transfer to a baking sheet & roast in 400* oven for 25-30 minutes until fork tender.

More Whole Grain

Joseph and Tiffany said...
I know this site is about adding veggies to dishes, but here's a tip for adding more whole grain: When making pancakes, muffins, bread, or cookies replace half of the white flour with whole-wheat flour. You can also replace one-third of the flour in any recipe with quick oats. Anyway, I'm going to try a couple of these recipes. Thanks for sharing them.