Raw Chocolate Chip Cookie Dough Babies

I can't claim discovering this recipe or the blog. Kristi found it and shared them with me. And I love them for many reasons.

1. They are yummy.
2. They are healthy.
3. In my old age I am really enjoying the flavor of dried fruit.
4. They have chocolate.

And, you can mix things up with them. Try different nuts, add peanut butter, different dried fruits. They're fantastic. And, I get to use my food processor. I feel all granola-ish when I make them. And I feel good eating them.

Give them a go--especially if you need digestive help like some of us *me* need. :)

Cookie Dough Babies
(a.k.a. Raw Cookie Dough Balls)

Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)
handful of chocolate chips or Sugar-Free Chocolate Chips
1/4 cup cashews (30g) (or another nut, like almonds.)
1/4 tsp pure vanilla extract
tiny pinch of salt (can be omitted)

Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.

I used prunes (I need some serious help!) and they turned out really moist so I added extra nuts. Also, refrigerating them helps with the stickiness. 

Nutritional Info for the Homemade Larabar Recipes:
The homemade larabar nutritional info is based upon the girl-scout cookie larabars; however I think all the flavors are probably pretty similar. Each Larabar-sized bar (45 grams) will have around 175 calories, 8 grams healthy fat, 2 grams protein, 25 grams carbs, 5 grams fiber, and zero grams of added sugar.

Baked Garlic Fries

 ***Recipe and picture by purplefoodie.com***

I was craving some good fries one night and decided I was going to make some baked fries to go with the chicken I was planning for dinner. I am trying to be healthy so I thought I would compromise and eat the fries but bake them. That's still healthy right?!? I immediately got onto Pinterst and found these lovely fries. They were so good and have been requested in my house each night! I went easy on the spice because my girls do not like spicy. I tried to take a picture after I tasted the fries and realized how good they were. I then found that everyone had gone for seconds and they were all on their messy plates with ketchup next to them. Not the pretty picture I had in mind, so I did not get around to taking my own picture. Hope your family enjoys these as much as mine did.


Garlic Baked Fries

 8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz. each) each cut into12 wedges
3 tbsp corn starch/corn flour
11/2 tsp coarse sea salt
11/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared pan and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream.

*You can boil the potatoes and then let them steam dry by laying them in a single layer on kitchen napkin. Proceeded with step 5. This would work with leftover baked potatoes as well. You would oil the pan and add the garlic to the seasoning mix. Also be gentle while coating the potatoes with seasoning.



Boneless Hot Wings

Remember that one time I posted a recipe for a very healthy Granola? That was awesome!

THIS is more my cooking style...



I couldn't think of another name - because, these are actually made with boneless skinless chicken breasts. I am a little afraid of the things inside of meat - like bones, veins, sinew, fat and gristle - to name a few. I think I would be a vegetarian if I hadn't told myself over and over that the meat I buy at the store was sent that way from aliens and NOT from living/breathing animals. (I doubt even Christina had any idea I had "issues" like this - I'm pretty sure Wendy knew.) Anyway... Before I begin, I usually freeze the breasts a little so when I trim them they don't feel like meat and you can cut them easily. That's about it for the 'tips' before we begin.

Hot Wings

3 pounds trimmed boneless, skinless chicken breasts. (Or for those of you who are a bit more adventurous... wings.)

In a large Ziploc bag mix together:
1 and 1/2 cups flour
3/4 cup corn meal, optional
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Throw the chicken into the bag and shake well to coat each piece completely.

Heat one quart of peanut or canola oil to approximately 360 degrees.

While the oil is heating up, in a medium size mixing bowl melt 1/2 cube (1/4 cup) butter and add 2 cups Franks Red Hot Original Cayenne Pepper Sauce (it's the best) and place next to the pan.

Fry in batches of 10 to 12 pieces of chicken for 7 or 8 minutes until golden brown.
Strain the chicken with a slotted spoon and dump them into the Franks/Butter mixture to coat completely, then transfer onto a foil lined baking sheet.
(For those of you with a more 'sensitive' palate - strain the chicken and place on the baking sheet and pour over your favorite sauce. My kids love the 'Wingers Original Amazing Sauce' which you can buy at the grocery store for a fraction of what you pay at Wingers.)
Here's a quick bonus cheater recipe of the above mentioned sauce:
In a medium sauce pan over medium heat - stir together
1 cup Franks Red Hot Original Cayenne Pepper Sauce
2 cups brown sugar
1 to 2 Tablespoons water
Until the sugar dissolves. Then you can coat your wings/chicken.

When all of the chicken is fried and coated, place in the oven at 350 degrees for about 10 to 15 minutes - mostly to tighten up the sauce and crisp up the outside.

We serve these as dinner with Baked Potato Wedges, Green Salad and Ranch Dressing. (I've recently been converted to Blue Cheese, but the kids still love Ranch.) I hope you're brave and try these. They're so good.

Granola

This is too funny. The first recipe I make is Granola? Really? Anyone who knows me, knows that I am NOT a healthy eater. I'm quite opposite. I like (read: LOVE) to use real butter and heavy cream. Lots of flavor and lots of fat.
But, I made granola so that's what we're going to do!

I got this recipe from my mother in law. (She IS a healthy eater.) My husband LOVES this stuff and so do my kids. I took half of this batch to my oldest daughter who is going to school at Snow College, because it makes a HUGE batch.

Granola

13 cups oatmeal
2 cups brown sugar
2 cups shredded coconut (I use unsweetened from the bulk department at the local grocery store.)
1 cup wheat germ, toasted or not
1 Tablespoon salt
2 cups seeds or nuts (I use a mix of salted sunflower seeds and almonds)
1 cup craisins
1 cup raisins
Mix all of that in a large roasting pan.
In a bowl mix together:
1 cup water
1 teaspoon vanilla
1 1/2 cups canola oil
Then pour it over the dry mixture - mix well.
Bake for 1 hour @ 275 degrees, stirring every 15 minutes.

We like to eat this with yogurt, fresh fruit or just pour milk over the top. I hope you like it!

Mall Pretzels

I had the letter P for preschool and wondered if there were any recipes for pretzels out in the big wide world. Well, I found a winner on allrecipes. These are really easy, really fun, and really yummy! The kids loved them--which is a shocker. I made them Pigs in a Blanket and half the kids wouldn't touch them (weird, huh)? But these, they devoured. I did too!

Mall Pretzels

Ingredients

* 1 (.25 ounce) package active dry yeast
* 2 tablespoons brown sugar
* 1 1/8 teaspoons salt
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour
* 1 cup bread flour
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 tablespoons baking soda
* 2 tablespoons butter, melted
* 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. (If the dough doesn't rise long enough you end up with a tough, rubbery dough that will not stay put.)
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. After rolling out the dough, making the pretzel and dunking it in the water/soda, lay it on a paper towel just long enough to catch most the water and then put on the cookie sheet. This way they won't puddle in the excess water and it's easy to reshape them. Use ordinary baking sheets, sprayed with Pam and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

The original recipe had you put them on parchment paper, but I don't recommend that. The parchment paper sticks and gives additional fiber to the pretzel since you can't peel it all off. Enjoy!!!

Cranberry Nut Granola

I LOVE this stuff! I made a batch for Jeremiah's drive to Utah and another double batch for Carissa and Celeste's trek across to Washington. It makes for great snacking or even a quick breakfast on the go. The kids love it, too!


1/3 cup pumpkin seeds (you can find these and the sunflower seeds already shelled)
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice (I used 100% cranberry juice, I couldn't find one labeled "unsweetened")
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats (not quick oats, I used them and it makes the granola a bit chewy as opposed to crunchy)
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt (I used normal salt)
1 cup dried cranberries (Craisins)

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Peanutbutter Popcorn

Brent's mom made this for the Superbowl. I asked for an air popper just because of this recipe. They've been making it for a Sunday afternoon snack. Yum! Yum!

1 cup Karo
1 cup sugar
boil 1 minute
add 1 cup peanut butter
stir until creamy
stir onto popcorn (I'm not sure how much. Cindy did it on 2 air popped poppers full. Somewhere in there...)

Honey roasted nuts are really good in it too

Golden Graham Mix

I can't believe I haven't posted this before. I could eat this forever. It's easy and yummy. And Celeste, it's something else you can use your almond bark for! I'm making it for New Year's.

Golden Graham Mix
(Julie Howell)

Golden Grahams
Stick Pretzels
Chocolate Chips
Peanut Butter Chips
M&Ms
Miniature Marshmallows
Peanuts
White Almond Bark

Combine all ingredients (except almond bark) in a big bowl. Melt almond bark until melted. Stir into mixture. Let set up. Enjoy!

Cheesy Pigs in a Blanket.

I made these for Olivia's birthday party and they were a hit! I was eating them more than the kids I think. I got it off kraftfoods.com (of course), but seriously, this is such an easy recipe, any one could have made it up on their own, but I thought I would post it as an idea for kids' lunches or snacks. It would also work as an appetizer at a party. You can switch up the beef Little Smokies for a spicier kind for the adults.

6 Kraft Singles (yes, processes cheese, but it has calcium!)

1 tube refrigerated crescent rolls (8 oz size)

24 Little Smokies (I used the beef ones)

Preheat oven to 375. Cut each cheese slice into four strips then cut in half (making 8 pieces from each slice).

Separate dough into the triangles and cut each triangle into thirds lengthwise. Top each triangle with 2 pieces of cheese and 1 Little Smokie. Roll up and place on an ungreased baking sheet.

Bake 12 minutes or until golden brown.

Chili Popcorn

This is a recipe I got from my SparkPeople website... I love it, but don't think your breath will be so fresh after you eat it!

1 quart popped popcorn
1/2 Tbs melted margarine (I like to use spray on butter, no calories, and already melted!)
1 1/4 tsp chili powder
1/4 tsp cumin
dash of garlic powder

Pour your popcorn into a bowl, spray/pour the butter on the popcorn, sprinkle the rest of the ingredients on and stir it up. (Sometimes I put it in a freezer bag and shake it.)

Roasted Pumpkin Seeds

I love roasted pumpkin seeds and made these last year. They are so good! I never boiled the seeds in years past, and it definitely helps. Happy Halloween!!!

3 cups fresh pumpkin seeds
4 cups water
2 tsp salt
1 Tbsp olive oil
¼ tsp paprika
1 tsp salt (I like to use seasoned salt)

Heat oven to 350. Place seeds, water and 2 tsp alt in a large saucepan and bring to boil for 15 minutes. Drain seeds, blot dry, toss with olive oil, paprika, and 1 tsp salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp—30 minutes.

Gooey Coconut Chex Mix

My sister-in-law (I get alot of recipes from my sisters-in-law!) made this at our last reunion and I couldn't get enough of it!! I was really sad when it was gone and it didn't last very long! It is so so so good and works great for parties!! She didn't use honey grahams, just 12 cups of Chex but, either way, it is delicious!!

Gooey Coconut Chex Mix

1 cup butter
1 cup karo syrup
1 cup sugar
6 cup rice chex
6 cup honey grahams
1 cup slivered almonds
1 cup coconut

PREPARATION:

Stir butter, light karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes.Pour over the top of all the mix. Mix well.Spread mix on wax paper and let sit for 1 hour or longer.

Chip Dip

This recipe comes from my sis-in-law, Kristen. It is so yummy and always disappears quickly.

1 pkg cream cheese
1/3 cup sour cream
3/4 cup salsa
1 Tbsp taco seasoning

Combine and serve with chips. You can alter the measurements to suit your liking. Yum-O!

The NEW Seven Layer Dip

Okay, so I love regular 7 layer dip - I could eat the whole plate myself, but this 7 layer dip is a little different and Bryan loves it. I saw Rachael Ray make it on TV, and then my sister-in-law Lindsay made it one time and we loved it! It may seem like a lot of ingredients, but some of them you may already have (like the beans) and most are cheap (like the green onions, cilantro, and the salsa). It is so worth it!

1 15-oz can refried beans
2 T hot sauce (it just flavors the refried beans, you can skip it if you want)
Olive Oil
4 green onions, chopped into 1 inch pieces
1 16 to 18 oz jar of green chili or tomatillo salsa (this salsa is really good and not spicy)
2 T chopped fresh cilantro (you can estimate the amount)
1 15-oz can black beans
2 tsp ground cumin
1 16 to 18 oz jar chipotle salsa (I don't use chipotle salsa because I don't like it - use whatever tomato based salsa is your favorite)
2 cups sour cream (I add more because everything is better with sour cream!)
Zest and juice of one lime
2 cups guacamole (I love the Trader Joes's brand)
1 Tomato for garnishment

Heat the refried beans over medium heat with hot sauce. Transfer to a small deep casserole dish. Add olive oil to another pan over high heat until it smokes. Add green onions and sear 2 to 3 minutes. Add green salsa to green onions and heat through. Stir in cilantro and layer the mix on top of the beans. In same pan, with heat lowered to medium, add black beans and season with cumin (you can use taco seasoning if you don't have cumin, but it will taste a little different). Layer on top of green salsa mix. Top black beans with tomato salsa. Mix the sour cream with the lime zest and juice. Spread over tomato salsa. Spoon guacamole on top of sour cream. Garnish with tomatos and serve with tortilla chips!