2 Tbsp. honey
4 Tbsp. peanut butter
2 cups granola
2 to 4 Tbsp. milk, or as needed
In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve.
This recipe came from http://www.foodnetwork.com/, a site that I frequent. My children LOVE these, and it's something they can help me make.
9 in. frozen pie crust
3 3/4 cups sugar
1/2 cup flour
6 eggs
1 cup buttermilk
1 tsp. vanilla
1/2 tsp. salt
2 sticks melted butter
Mix flour, salt, and sugar and set aside. Beat eggs with a fork or whisk to mix them together. Add buttermilk, your flour mixture, and vanilla to the eggs. Then stir in the butter. Pour into pie crust. Bake at 350 deg. for 50 minutes to 1 hour. It should be golden brown--shake it a tad to make sure center is jiggly, but not liquidy.
This recipe came from my mother-in-law. John is usually the one that makes this for holidays. He has told me several times that it's his favorite dessert.
1 Loaf of fresh French or Italian bread sliced longways down the middle (like for sandwich)
1 stick of butter... only real butter works good for this
1/2 tsp of Garlic Salt (less or more depending on your taste) Can also use fresh finely chopped garlic 3-4 cloves plus a dash of salt.
2 tsp of dill weed (I use and Love Pampered Chefs Dill seasoning mix for this but regular ole dill weed works great).
Melt butter and stir in seasonings... taste to determine the garlic salt content.
Use a pastry brush or spoon and slather all over both sides of the bread. Cover them liberally with the butter mixture.
Wrap in foil and place in hot oven 350 for about 10 minutes.
For crispier, browner bread place under the broiler for a few minutes... watch carefully to prevent burning.
Variations: add some fresh grated Parmesan Cheese to the butter mixture and put under the broiler.
Super Simple Meatballs
It can't get any easier than this!
1 bag of Italian style meatballs
1 lg jar of Medium Pace Picante Sauce
Place meatballs in crock pot and pour sauce over top. Cook in crock pot for 2-3 hours.
These are great for pot luck dinners and can be served on bun as a meatball sandwich. Top with cheese and place under broiler for a few minutes.
Super Easy Crock pot Recipe
4-6 boneless skinless chicken breasts
1 can of soda, preferably coke and not diet
1 Cup of ketchup
1 onion finely chopped
dash of Worcestershire sauce
1 tsp of garlic powder or 3 cloves finely chopped garlic
Mix all ingredients together in bottom of crock pot, add chicken (can be frozen) and set crock pot to high for 4 hours if thawed chicken is used or 6 hours if frozen.
After chicken is cooked removed and shred with two forks. Put shredded chicken back in crock pot and allow to stew for about 30 minutes. Serve on hamburger buns. This is kinda like a BBQ chicken.
Ingredients:
4 eggs
1 cup heavy cream
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1 tsp ground nutmeg
2 peaches
2 Tbsp butter, melted
1 Tbsp lemon juice
2 Tbsp sugar
4 croissants, sliced length-wise
Pecan Maple Syrup (recipe for this: 1/4 cup of butter, 1 cup maple syrup, 1/2 cup chopped pecans---melt butter in saucepan, add syrup and pecans and simmer for 10 minutes)
Note: I cook the peaches on the grill, but feel free to do it anyway you want--and this yields 4 servings.
In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside. Slice peaches in half and remove pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes or until flesh side is evenly caramelized and begins to soften. Remove peaches from grill and dice them. Transfer to a bowl and add the lemon juice and sugar to taste. Set the peach mixture aside.
Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes or until the batter appears cooked and the croissant begins to darken-watch them carefully as they cook quickly! Flip the croissants and grill the other side for 1 to 2 minutes, then remove croissants from grill. Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture on top and then place the other half of the croissant over the peaches. Pour the Pecan Maple Syrup over the croissant and enjoy!
I got this recipe from Food Network about 3 years ago. I LOVE it for breakfast and it's really super easy. Like I said, I prefer to use the grill--I think it does a better job and tastes wonderful. If you don't want to make the Pecan Maple Syrup, just use regular maple syrup.
Melissa
1 1/2 cups 1% or skim milk
3 tablespoons frozen apple juice concentrate (not diluted)
1/2 cup Hood lowfat vanilla frozen yogurt (or any brand--but I like this one)
1/4 tsp cinnamon
Combine all ingredients in a blender or food processor.
Whip on high speed for 2 to 3 minutes, or until frothy.
Serve immediately.
I found this recipe in a low-carb magazine. When my husband makes it, he uses Hood Carb Countdown dairy beverage (low carb milk) to make it even more Atkins-friendly. We drink it as a snack, a dessert, or sometimes even breakfast.
Melissa
