No-Bake Energy Balls

Ingredients:
1 cup oatmeal (I used old fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter (creamy or chunky)
1/2 cup ground flaxseed
1/3 cup honey or maple syrup
1 Tbsp. chia seeds
1 tsp. pure vanilla
1/4 tsp. cinnamon
optional add-ins = 1/2 cup of: chocolate chips, craisins, raisins, peanut butter chips
I used 1/2 cup chocolate chips

Directions:
1.  Stir all ingredients together in a medium-sized bowl (or mix in your mixer, I did) until thoroughly blended.  Let chill in the refrigerator for 30 minutes.
2.  Once chilled, roll into balls about an inch in diameter.  Enjoy!
3.  Store in an airtight container up to one week.

I originally got this recipe from my friend, Merissa.  She found the recipe on gimmesomeoven.com.

The options for mixture of ingredients are plenty!  You could substitute any of your favorite nut butters for the peanut butter, skip the flaxseed and/or chia seeds, and add any other similarly textured and beneficial ingredients.  The key is to make sure your mixture will stick together to form yummy balls of energy!

Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup butter
3 cups quick-cooking oats
2 cups sugar
1/2 cup milk
1 teaspoon vanilla
1 cup peanut butter

Directions:

1. In large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
2. Boil for one minute, stirring constantly.
3. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
4. Working quickly, drop by spoonfuls onto waxed paper and let cool and set-up completely.  You can expedite this process by refrigerating the cookies.

Fresh Rolls

Ingredients:

• Rice paper (found in the dry section for oriental foods) - 2 per roll
• Rice sticks/noodles (I used the thinnest available)
• Lettuce
• Carrots (julienned or shredded)
• Veggies of your choice (cucumber, sprouts, peppers, etc.)
• Thai basil (cilantro would be good too)
• Shrimp or thin slices of pork or chicken (I bought pre-cooked, deveined, no tails shrimp)

      Peanut Sauce:

• 1/2 c hoisin sauce (oriental section of grocery store)
• 1/2 c chunky peanut butter
• 1 T ground ginger (you can buy this pre-ground which is easy!)
• 1 t garlic chili paste (oriental section of grocery store)
• 1/3 c hot water

Directions:

I am not even going to attempt to type the fresh roll sequence out.  But I will say that it's easy... just a little time intensive.  Better to just watch this quick youtube video and see it yourself.  Start paying attention at about 2 minutes in to see how to assemble and handle the rice paper.  I cooked the rice sticks (thin noodles), drained them and added a bit to the inside of my fresh rolls along with the veggies and shrimp.

One tip I will give you is that you need to wrap each roll twice (the video shows this) and also be sure when serving them, NOT to stack them.  Single layer only.  The rice paper is sticky and can tear when you are trying to separate them.

For the peanut sauce, just mix all ingredients together with a whisk.  I also served them with store bought sweet chili sauce too.

Very fresh and delicious!

No Bake Pumpkin CheeseCAKE

 

Ingredients: 

3 8 ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15 ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers

Directions:

Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up.  Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.

Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer:

  
  
  

Cover cake with plastic wrap and place in the refrigerator overnight.  Do not cheat, do not eat early!  Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.  And you will see, it. is. heavenly.



You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

Recipe and pictures from Farm Chicks Blog

Tagalongs

Ingredients:

• Ritz crackers
• Peanut butter - creamy or chunky (I prefer the chunky)
• Chocolate chips (any kind you prefer - I have made them with milk chocolate and semi-sweet)
• Oil or shortening to thin chocolate with

Directions:

• Smear peanut butter between 2 Ritz crackers to make a 'sandwich'

•  Melt chocolate chips on low heat in a saucepan stirring frequently.  You can use oil or shortening (I actually use olive oil) to thin the chocolate.
• Using tongs or forks, dip peanut butter sandwiches in chocolate and tap to remove excess chocolate.
• Set on cookie sheet with wax paper or saran wrap to let set up.  Place them in the refrigerator or freezer to speed this process up.
• Enjoy!

These are almost too easy to even call a "recipe" but in my mind, a great recipe isn't about hard or complex.  The best ones are taste amazing and are also simple to make. My friend, Carrie, made these and brought them to a baby shower.  Everyone devoured and raved about them!  She shared her recipe and tips with me.  Of course, the real taste test for me is at home.  So, I made them for Rog and Emma.  I had them setting-up in the garage freezer and realized that the two of them were sneaking in to eat them... by the time I took them out to serve... they were already half gone!  I guess that says it all!

Chocolate Bon Bons

This yummy treat is my nephew's favorite Christmas goody, so I make it every year.  I got this recipe from my colleague, Karen, many years ago.  Happy Holidays!

Ingredients:

Balls=
2 cups graham cracker crumbs
1 cup (2 sticks) butter, melted
1 cup shredded coconut
2 cups powdered sugar
1/2 cup crunchy peanut butter
1 teaspoon pure vanilla

Coating=
1/2 package chocolate bark for baking
1/2 package butterscotch chips

Directions:

Mix together graham cracker crumbs and melted butter.  Stir in shredded coconut, powdered sugar, peanut butter and vanilla until thoroughly mixed together.  Roll batter into 1 inch balls and place on parchment paper, on a baking sheet and chill in refrigerator for at least 2 hours.

Melt chocolate bark and butterscotch chips together in the microwave, starting at 1 minute on high, and add 15 seconds as needed.  Bark and chips should be completely melted, but not scorched or lumpy.

When balls are chilled enough, roll balls in melted chocolate/butterscotch mixture, covering completely and place on parchment paper to set.  Usually sets within 15-30 minutes.

Want to add extra pizazz to these treats?  Sprinkle chocolate bon bons with chopped nuts or coconut before they set.

Makes about 5 dozen bon bons.