3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil
Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).
I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.
1 can whole tomatoes, drained
1 can diced tomatoes w green chiles
1/4 cup onion
1 garlic clove
1/4 t sugar
1/4 t salt
1/4 t cumin
1/2 cup cilantro
juice from 1/2 lime
Put everything in your food processor and pulse to desired consistency. That’s it!
My sister-in-law made this recipe over Christmas one year and it was a hit! It is from the pioneer woman (slightly modified). Just one of her many great recipes!
5 1/2 lbs apples cored and quartered
2 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place quartered apples in slow cooker. Mix sugar, cinnamon, cloves, and salt in a bowl and pour over apples in crock pot. Add 1/4 – 1/2 cup water. Cook on high for 1 hour. Then cook on low for 9-12 hours, stirring occasionally, until the mixture is thick and brown. Uncover and continue cooking on low to allow the mixture thicken. Spoon mixture into sterile containers, cover, and refrigerate/freeze.
The first time I made apple butter was with Molly and Kelly when we lived in North Carolina. It turned out to be a great Christmas gift!
2 cups rolled oats
1 1/4 cups crunchy peanut butter
1 c ground flaxseed
3/4 c honey
1/2 c chocolate chips (mini)
1/4 – 1/2 c chopped nuts (I used walnuts)
optional: dried cranberries, shredded coconut
Throw all the ingredients into a bowl and stir until blended. Roll into golf-ball sized balls. Place in a 9×13 pan, cookie sheet, or plate. Store in the fridge. Done.
I tried this recipe because I was looking for a less expensive lunch option than buying boxes upon boxes of granola bars every month. I had tried homemade granola bars in the past and they always fell apart and just weren’t worth the mess and hassle. With this recipe, I took a different approach, and it worked like a charm. Instead of granola bars, I rolled them into balls – granola bites is the term for it now a days (or power bites or something?) A friend told me that these are a GREAT post-partum snack for new moms. They are super easy as they don’t involve any baking or microwaving or heating of any kind. Easier than rice krispie treats in that regard! This is a great no frills recipe. Adapted from Allrecipes.
1 egg, lightly beaten
1 1/2 cups quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup canola oil
1/4 cup chopped nuts
1/4 cup chocolate chips
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Combine all ingredients in a bowl. Pour into a greased 8-in. square baking dish. Bake at 350° for 25 minutes. Cut into squares.
This recipe is from The Taste of Home website. It is so easy and quick, but very delicious!
1/2 C butter
1 C sugar
1 T light Karo syrup
1 1/2 C chopped nuts
6 Hershey chocolate bars
Butter a cookie sheet. Boil first three ingredients to hard crack stage — carmel brown. Pour into buttered cookie sheet. Allow to firm — but not COOL. Break chocolate bars over cookie sheet layer. Spread evenly over surface. Sprinkle nuts over the chocolate. Cool completely before breaking into pieces. Store in air-tight container.
This recipe came from Emily George. It has been a hit. Perfect for the holidays or a party favor or just as a special treat.
4 cups chicken broth, divided
1/8 t ground ginger
2 T chopped fresh chives
1/4 t salt
1 1/2 T cornstarch
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
My mom used to make this for us growing up, along with homemade won-tons. One of my favorite meals! This recipe is from <a href="http://allrecipes.com/recipe/restaurant-style-egg-drop-soup/”>Allrecipes.com