Energy Bites

A friend shared this recipe with me over the weekend.  We were chaperoning our girls at their last Girl Scout Cookie Booth Sale and she thought of these because they're similar to a Samoa GS cookie in taste, but a little healthier.


Energy Bites

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. 

 Let chill in the refrigerator for half an hour. 

Once chilled, roll into balls and enjoy!

  Store in an airtight container and keep refrigerated for up to 1 week.

 

That picture makes me want a glass of milk!

Hope you'll try them ~

Petie

I'm linking to the following parties:

Lil Luna Link Party 

A couple of new, EASY, appetizers!

We had friends over for last nights Halloween festivities.  Always a good time!

I like to make finger foods that are easy for friends to help themselves to, so I can enjoy the mingling.

I tried out a couple of new appetizers that are quite tasty and quick and easy to make

 (my favorite kind of appetizers)!

These are pears, cored and sliced, with pancetta, goat cheese, pepper and 

honey drizzled on top (just before serving).  

They're a great combination of sweet and salty.

 

Caprese "kabobs".....basil, mozzarella and tomato skewered on a toothpick with pepper 

and balsalmic vinegar drizzled on top.  

These I usually make with bruschetta, but this is a nice twist.

If you're ever on Pinterest, you've probably seen this....individual veggie cups with Ranch dressing.  

(This way you can double dip as much as you want!)

An added bonus - you just throw away the cups - less dishes to wash!

And, last but not least, PB&J with gummy worms!

A kid favorite :)

I'm joining the following parties:

Show Off Your Stuff Party-Recipes @ Fireflies and Jellybeans 

Cream of the Crop Recipe Party @ Barns and Noodles

Petie

Getting into the fall groove

I've loved, loved, loved our northwest summer weather, but it's the 1st week of October, and fall is on it's way.  I added a few fall touches over the weekend.


The front porch

 

And here's a super easy sweet treat for fall...

Chocolate & Peanut Butter Acorns

source

1. Melt 1/2 bag of Mini-Chips {5 second interval in the microwave, stirring really good each time}
2. Dip the flat end of the Hershey's Kiss into melted chocolate and top with a bite-size NutterButter.
3. Dip the flat end of a Mini-Chip into the melted chocolate and stick it to the NutterButter.

 Can't wait to try these!


Hope you're seeing signs of fall in your neck of the woods.

I'm linking to the following parties:
Outdoor Wednesday at A Southern Daydreamer

Petie

Mississippi Mud Cake

I inherited my mother-in-law's Mississippi Mud Cake recipe after JB and I got married.  I think JB has asked me to make it every year on his birthday (which is today).  Every year it has just been okay, never quite as good as my mother-in-law's (although my family manages to finish every crumb).

Several months ago, my mother-in-law was here for a visit and offered to make the MS Mud Cake.  As I was pulling all the ingredients from the pantry, she pointed out that we needed SELF RISING FLOUR rather than ALL PURPOSE FLOUR, which is what I'd always used.  A light bulb went off - that must be the difference in the way my cake has turned out all these years. Most of you probably know these kinds of things, but I'm what you call a "novice baker".

I baked the cake yesterday using SELF RISING FLOUR...what a difference! 

My husband let me know that I'd finally gotten it right.  Thanks, honey! 

 Maybe with a little vanilla ice cream?

Ingredients

2 sticks butter
1/2 c. cocoa
2 c. sugar
4 eggs slightly beaten
1 1/2 c. SELF RISING FLOUR
pinch salt
1 tsp vanilla
1/2 pkg small marshmallows
1 1/2 c. nuts (optional)

Melt cocoa and butter.  Stir in sugar, eggs, flour, salt, nuts and vanilla.  Bake in a 9x13 pan at 325 until done in the center.  Pour 1/2 pkg small marshmallows on cake while hot and let cool.  Ice when cool.

Icing

1 box powdered sugar
1/2 c. milk
1/2 c. cocoa
1/2 c. soft butter

I'm joining the following parties:

Recipe Sharing Monday at Jam Hands

Totally Tasty Tuesday's at Mandy's Recipe Box
Cast Party Wednesday at Lady Behind the Curtain 

(thanks for hosting, ladies!)

Leftover Halloween Candy Recipes

Real Simple magazine has some great recipes for leftover Halloween Candy.

  (These recipes are a fun way to re-invent some of the candies.)

Candy Corn and Pretzel Bark

1. Line an 8-inch square baking pan with parchment, leaving an overhang. Spread 8 ounces melted white chocolate in the prepared pan and sprinkle with 1 cup miniature pretzels, ½ cup candy corn, and ⅓ cup dried cranberries.
2. Chill until firm. Remove from the pan and break into pieces.

Dulce De Leche and Snickers Terrine

1. Line an 8-by-4 ½-inch loaf pan with parchment paper, leaving an overhang. Cut 14 Snickers Fun Size Bars in thirds (17 grams each; about 1 ½ cups total); arrange on the bottom of the pan. Top with 2 pints softened dulce de leche ice cream.
2. Press gently to settle the ice cream; freeze until firm, 6 hours. Invert onto a plate and slice.

 Frozen Reese's Banana Pops       

1. Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.
2. Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

SweeTarts Milk Shake

1. In a blender, blend 16 SweeTarts candies (about 2 tablespoons) with 1 pint softened strawberry ice cream and ¾ cup milk until smooth.
2. Serve in glasses and top with additional SweeTarts, if desired. 

 

 Twizzlers Popcorn Snack Mix

1. Cut 12 Twizzlers twists into 1-inch pieces (14 grams each; about 1 ½ cups total).
2. Combine with 4 cups caramel corn and 1 cup toasted pecan halves.

Courtesy of Real Simple magazine