Wednesday, October 26, 2011

No-Bake Energy Bites

I saw these on Pinterest and new immediately I would be whipping up a batch. What I didn't know is that it would only take 5 min. and not only that but that they would be SUPER Delish! The kids think they are cookies and everyone else doesn't care what they are. But that doesn't stop them from dropping by and stealing a handful of them out of my fridge. These are the perfect low calorie pick me up little snack, that you can make specific to your tastes.

This recipe is how I like them made.

No Bake Energy Bites
adapted from

2/3 cup peanut butter
1 cup quick oats
1 cup shredded coconut (sweetened or not)
1/2 cup mini chocolate chips
1/2 cup Wheat Germ
1/3 cup honey
1 tsp. vanilla

Mix in a large bowl, then drop onto a lined cookie sheet using a cookie scooper, and chill for about an hour. Keep in an airtight container in the fridge. ( If they last that long!)

Tuesday, October 18, 2011

Carmelized Onion Sammy's & a whole lot More!

I'd like to start with saying I LOVE Bunco! But every year and a half ,there comes a time when I am in charge. Which stresses me out more than it should, mainly because I take on entirely to much work and make it harder than it really is. This meal would never have been completed had my friends and family not come over in time to help me put it all together.

Because of my recent obsession with Pinterest, I have found all of these amazing things I want to do, see, make and of course EAT! So therein lies my inspiration for this meal.

We have Veggie Cups - which is just julienne sliced veggies (any kind you like). I chose cucumber, carrots, bell peppers & celery. Arrange them in a clear cup with a good portion of ranch dip on the bottom!

Next Meatballs- which could not be simpler and completely delish! I bought a bag of frozen meatballs, dumped them in a crockpot on low with a jar of grape jelly and a jar of chili sauce. Let it cook about 3 hours.

Caprese Salad on a stick- I halved little mozzarella balls stuck a toothpick in them, then folded up a small basil leaf, pushed that on the pick and then stuck them into a halved grape tomato with the flat side down. After that I let them marinate in dish of balsamic vinegar, olive oil and salt.

Fruit & Dip- For the dip I used vanilla flavored yogurt and nutella.

Carmelized Onion Sandwiches- I found some nice soft sliced sourdough bread/ french bread. Carmelized a ton of onions. Then made some good old fashioned grilled cheese. Buttered the bread, then added Gruyere cheese and Fontina Cheese and the onions. Then grill on both sides till it gets nice and brown and the cheese melts.

I am proud to say that each item was a Hit!

Monday, October 10, 2011

Pork Carnitas

For so long I have been looking for a Pork Carnitas recipe. I decided to check Pinterest and of course found my self a great one! It was also amazingly simple. My mom and hubby thought it was one of the best things they have EVER eaten. I think I quite agree. It came from the For the Love of Cooking blog. Just make sure you put some good mexican cheese and tasty toppings like red onion, guac, cabbage and cilantro.

Pork Carnitas:
Recipe by For the Love of Cooking
Recipe adapted from Noble Pig and Martha Stewart's Everyday Food

  • 2 pounds boneless pork shoulder, cut into 1-inch pieces
  • 4 garlic cloves, crushed
  • Sea salt and ground pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup milk
  • Corn tortillas, warmed
  • Fresh cilantro, chopped
  • Red onion, thinly slice
  • Guacamole
  • Sour cream
  • Cotija cheese, grated
  • Salsa
  • Lime wedges
In a large Dutch oven over high heat, combine pork, garlic, sea salt, pepper, and 8 cups of water. Cover and bring to a boil. Reduce heat to a medium low and simmer covered for 45 minutes. Drain well. In the same Dutch oven, heat the olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk then cook, stirring occasionally, until liquid has evaporated and pork has browned, about 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with sea salt and pepper, to taste. Serve carnitas in corn tortillas with cilantro, red onion, guacamole, sour cream, salsa, cotija cheese and fresh lime wedges. Enjoy.
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