Moose Ball Recipe

INGREDIENTS

1 1/2 Cups  Peanut Butter (creamy or crunchy)

1/2 Cup  Organic Honey

3 Cups  Rolled Oats

1/2 to 1/3 Cup of any or all of the following:

Wheat Germ

Dried Cranberries

Chocolate Chips

Sliced Almonds

Pumpkin Seeds

Sunflower Seeds

Flax Seeds

Pecan Pieces

Dried Unsweetened Coconut

DIRECTIONS

1. Mix peanut butter and honey together till smooth.  Add in dry ingredients, and combine till everything is covered in peanut butter and honey.

2. Roll into 1 inch balls.  Place on cookie sheet in the freezer.

Store in an airtight container in the freezer.  Let moose balls defrost slightly before serving.  This recipe is so flexible that you can customize it with any type of nuts, seeds, etc.

Moose Balls =)

The first time I had this oh so yummy treat was the day of our last exam of training.  Our classmate made these for everyone as “brain food” since most of us were too busy studying to get a healthy meal in our stomachs (if anything).  I wondered how she was able to find the time out of studying to make something so delicious without feeling bad for leaving the books.  Turns out that there’s really nothing to it (and you can study while mixing and rolling, lol.)

What's in these golf ball sized goodies?  The main ingredient and my number one addiction (next to dark chocolate)...Peanut Butter!!  You don't even have to tell me the rest, I will definitely give it a try.  These balls of peanutty goodness may not look like much, but your taste buds will tell you otherwise once you pop one in your mouth.  That’s how it was for me when she passed it around.  I thought, “oh, just one”.  But one turned into 3…or was it 4?  I can’t remember, all I know is that they’re super addicting, and healthy for you too!  What can be better than a snack that tastes amazing and is good for you?

I can take no credit for this recipe, as I adapted it from her.  I may have made a couple changes based on what I had on hand, but the main reason for these being in my freezer by bulk is my amazing co-worker, ^^.  Thanks Beth!

Honey Flax Granola Recipe

INGREDIENTS

2 1/4 Cups  Rolled Oats (or 1 Cup Rolled Oats, 1/2 Cup Spelt, 1/2 Cup Puffed Rice and 1/4 Cup Puffed Millet)

1/4 Cup  Wheat Germ

1/4 Cup  Sliced Almonds

1/4 Cup  Pumpkin Seeds

1/3 Cup  Organic Honey

1/4 Cup  Apple Sauce

1 tsp  Ground Cinnamon

1 tsp  Vanilla

1/2 Cup  Dried Cranberries

DIRECTIONS

1. In a large bowl, combine all the ingredients except the cranberries until everything is covered with honey and apple sauce.

2. Preheat oven to 300 degrees.  Line a baking sheet pan with parchment paper.

3. Pour mixture onto baking sheet pan, and bake for 40 minutes, mixing every 10 - 15 minutes.

4. Cool completely and mix in the cranberries.

Store in an air tight container and enjoy with milk, on top of yogurt or by itself.

Granola Time!

So, on a different note, I’ve been on this granola craze for a while now.  In part due to my job, since it’s hard to eat healthy, I try to find ways to snack healthier or pack healthier meals.  So granola is my go-to health kick.  That got me thinking, I wonder if I could make my own granola!  I found this one pumpkin granola recipe that I thought would be a great idea to try since the holidays are right around the corner.  I could eat it and gift it, ^^.

 The first batch was tasty, but the clusters were way too hard.  I had to soak it in milk before eating it.  The second batch I made didn’t have any pumpkin in it, and the consistency was perfect!  It was my version of a honey flax granola.  Since I had left over pumpkin from batch numero uno, I wanted to see if I could combine the two recipes and give pumpkin another go.  However…it still didn’t make the cut, “/.  I think the pumpkin puree makes the granola soggy, so if you don’t bake it long enough it has a stale consistency.  And if you bake it too long, it gets too hard.  Trial and error, but I think for sure that I won’t be making any pumpkin granola anymore, =P.    

After more finagling of the original recipe, I successfully made a crispy crunchy granola that wouldn't break your teeth!  I decided to throw spelt and puffed rice into the mix to give it a soft crunchy texture.  Although I couldn't mimic the exact taste and texture of the granola I usually purchase, it totally makes the cut for being a healthy and scrumptious treat, =).  Top off your favorite yogurt or eat it just like cereal and enjoy!   

Parmesan Artichoke Bruschetta Recipe

INGREDIENTS

12 oz  Marinated Artichoke Hearts, drained and chopped

1 Cup  Parmesan Cheese

1/2 Cup  Red Onion, finely chopped

1/2 Cup  Mayonnaise

1 French Baguette

DIRECTIONS

1. In a large bowl, combine marinated artichoke hearts, parmesan cheese, red onions and mayonnaise.

2. Preheat oven to broil.  Diagonally slice baguette into 1/4 inch slices.  Arrange on a large baking sheet.

3. Evenly top each baguette slice with the mixture.  Broil in the oven for 2 minutes, or until topping is slightly browned.

Balsamic Tomato Bruschetta Recipe

INGREDIENTS

6  Roma Tomatoes, chopped

1/2 Cup  Sun-dried Tomatoes

3 Cloves  Minced Garlic

1/4 Cup  Olive Oil

2 1/2 Tablespoons  Balsamic Vinegar

1/4 Teaspoon  Salt

1/4 Teaspoon  Ground Black Pepper

1 French  Baguette

2 Cups  Shredded Mozzarella

1/3 Cup  Red Onion, chopped

2 Tablespoons  Fresh Basil, chopped (for garnishing)

DIRECTIONS

1. In a large bowl, combine roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt and pepper.  Let it sit for 10 minutes.

2. Cut the baguette diagonally into 1/4 inch slices.

3. Preheat the oven on broiler setting.  Arrange the baguette slices on a baking sheet.  Broil for 1 to 2 minutes or until slightly browned.

4. Top each slice evenly with the tomato mixture, and sprinkle mozzarella cheese over each.  Broil for 5 minutes, or until cheese is melted.

5. Garnish with basil just before serving.

Wine and Cheese Night

Thinking about having a classy wine and cheese night with the gals?  While your guests will be bringing bottles of wine and platters of meat and cheese, try sprucing up your table-scape with these delightful finger foods.  Your guests will think you spent all afternoon in the kitchen!

Not only does bruschetta make a statement with its fresh flavors, it is the perfect size for a tasting menu and cleaning your palette between swigs of wine.  Bruschetta originates from Italy and it started out as just a garlic rubbed roasted bread with olive oil, salt and pepper.  Over the years, it has transformed from the plain garlic and oil to a jazzed up caprese bite.

For my wine and cheese night, I whipped up a Balsamic Tomato and Parmesan  Artichoke bruschetta.  They were so tasty, and both paired deliciously with our wine choices.  Everyone kept coming back for more of the artichoke bruschetta, so next time I know to make more of that!  There are a ton of great recipes all over the web, but you can basically put anything on top of little crostini and have a great tasting appetizer.

Red Velvet Whoopie Pie Recipe

INGREDIENTS

RED VELVET ROUNDS

2 Cups  All-purpose Flour

3 1/2 Tbsp  Unsweetened Cocoa Powder

1/2 tsp  Baking Soda

1/2 Cup  Butter, softened

1 Cup  Packed Brown Sugar

1  Egg

1 tsp  Vanilla Extract

1/2 Cup  Buttermilk

1 oz (2 Tbsp)  Red Food Coloring

WHOOPIE PIE FILLING

1/4 Cup  Butter, softened

4 oz  Cream Cheese, softened

7 oz  Marshmallow Creme

DIRECTIONS

1. In medium bowl, combine flour, cocoa powder and baking soda.

2. In large bowl, beat butter on medium. Then add brown sugar and beat until fluffy.  Beat in egg and vanilla.

3. Alternately add dry ingredients and buttermilk, beating after each addition until just combined.  Stir in food coloring, cover and refrigerate for 30 minutes.

4. Preheat oven to 375 degrees.  Using a small cookie dough scooper, scoop 1 inch rounds onto baking sheet (lined with parchment paper) making sure they’re 1/2 inch high.  Allow 1 inch of space between each round.

5.  Bake for 8 - 10 minutes, or until tops are set.  Cool completely and remove from baking sheet.

6.  In a medium bowl, beat 1/4 cup butter and cream cheese until smooth.  Then, fold in marshmallow creme.

7.  For easy filling, put whoopie pie filling into a Ziploc bag, and cut the corner off.  Squeeze filling onto the flat sides of half the rounds, and top with remaining rounds.

You can store these up to 4 days in the refrigerator, but I’m sure they’ll be long gone before then, lol.  If you’re taking them to a party or giving them away as a gift, place each whoopie pie into a cupcake cup to keep the pies from sticking together. If you're storing them in the refrigerator, for best taste, let it stand at room temperature for about 15 minutes and then jump in taste buds ready!  To add a twist to these already amazing treats, add 1/3 cup of white chocolate chips to the filling before piping the rounds. Yum!