Recipes

Quick & Easy Honey-Sweetened Truffles

by Crystal on May 24, 2013

I am so stoked about this recipe! It’s by far one of the best healthy recipes I’ve discovered to date. And it’s easy, too!

Karen from Abundance on a Dime emailed me her version of my tweaked recipe for Healthy Chocolate Oatmeal No Bake Cookies — and I took her version and tweaked it again.

The end result? These Honey-Sweetened Truffles.

You’ve got to try them. Even my husband said they were really good.

Quick & Easy Honey-Sweetened Truffles

1/2 cup honey
1/4 cup coconut oil
4 Tablespoons cocoa powder
1/2 cup peanut butter
1/2 cup coconut
3/4 cup uncooked oats
1/3 cup dried cranberries or raisins
1/2 teaspoon cinnamon
coconut for coating (you could also use oats or ground flax seed)

Combine the honey, coconut oil, cocoa powder, and peanut butter together in a saucepan. Heat on medium-low until melted together.

Remove from heat and add in coconut, oats, cranberries, and cinnamon. Chill for 30 minutes until mixture firms up enough to roll into balls (I just let it cool on the countertop for an hour).

Shape into balls, roll in coconut, and store in the fridge. These should firm up more when they are refrigerated.

Makes 15-20 truffles.

Recipe adapted from Abundance on a Dime.

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Easy Honey-Sweetened Energy Bars

by Crystal on May 06, 2013

I saw this recipe for Easy Energy Bars and immediately knew I wanted to try it. I subbed a few things to use what I had on hand and also to make the recipe sugar-free.

I was really happy with the final recipe — it’s so easily adaptable, too. My husband even agreed with me that these bars were pretty good, so that’s saying a lot.

{Yes, I mixed the ingredients up in the pan — because I’m ~~lazy~~ efficient like that! }

Easy Honey-Sweetened Energy Bars

1 1/2 cup oats
½ cup peanut butter
1/3 cup honey
1/2 cup chopped dates (or shredded coconut)
½ cup sunflower seeds (or ground flax seed)
½ cup dried cranberries, cherries, or raisins (you can also use chocolate chips if you’re not off sugar like I am!)
1 teaspoon vanilla

Combine all ingredients and pat firmly into a greased 8×8 pan (or roll into balls). Chill in refrigerator for at least 2 hours. Cut into bars and serve. Store in the refrigerator for up to a week.

Note: The bars are a little crumbly.

Recipe adapted from Brooke McGlothlin

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Gluten-Free Oatmeal Spice Muffins

by Crystal on April 19, 2013

Guest post from Brigette Shevy

For those of you who have specifically asked for gluten-free recipes… this recipe was created just for you!

And those of you who aren’t gluten-free? This recipe is for you, too. It doesn’t contain any specialty ingredients (because I realize that not everyone keeps xantham gum in their pantry), and no one will ever guess these soft, fragrant muffins don’t contain any wheat. My family can’t get enough of them!

But there’s more. With a few simple adaptations, this recipe can also be fat-free (well, almost) or dairy-free (see my notes below)… and still taste seriously amazing.

Food issues aside, though, these muffins stand on their own. We love to eat them at breakfast time, snack time, or as “dessert” at dinner time. Yum!

Gluten-Free Oatmeal Spice Muffins

Makes 16 muffins

INGREDIENTS:

3 ½ cups quick oats (use gluten-free if it matters to you)
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ cup pecans, chopped (optional)
¾ cup applesauce*
½ cup sugar
2 eggs
2 teaspoons finely shredded orange peel (you can substitute lemon)
1 teaspoon vanilla
1 cup milk
2 ½ tablespoons butter, melted
1/3 cup sugar, mixed with ¾ teaspoon cinnamon

*I don’t always keep applesauce on hand – so I often throw a cored medium/large apple into my vita-mix along with the cup of milk and blend until pureed (and then pour it back into the mixing bowl to combine with the sugar, eggs, orange peel and vanilla).

DIRECTIONS:

Preheat the oven to 350 degrees.Put oats into a blender and blend until they reach a flour-like consistency (I have a Vita-Mix and this only takes 5-10 seconds. If you don’t have a high-powered blender, you may have to do this in a couple of batches).

Put the oat flour into a mixing bowl and add the baking powder, salt, nutmeg and pecans and mix well.

In another bowl, mix together the applesauce, sugar, eggs, orange peel, vanilla and milk. Combine the wet and dry ingredients and mix just until combined.

Pour batter into greased muffin tins, filling each ¾ full. Bake 14-18 minutes.

While muffins are still warm, dip the tops in the melted butter and then the cinnamon sugar mixture.

VARIATIONS:

Fat-free (almost!) version: Use low fat milk, leave out the nuts, and brush the tops of the muffins with a tiny bit of water instead of butter before dipping them in the cinnamon/sugar mixture.

Dairy-free version: Substitute dairy-free milk (we like almond milk) for the regular milk, and use melted coconut oil instead of the butter.

What are your favorite gluten-free muffins?

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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Cheesy Hashbrown Potatoes

by Crystal on April 12, 2013

Guest post from Brigette Shevy

While I love scalloped potatoes, classic hashbrown casseroles, and basically anything with potatoes and cheese, I don’t like the fact that most recipes call for cream soups and/or sour cream – ingredients that I don’t regularly buy and almost never have on hand.

Either that, or they require making a stove-top sauce with butter and flour and milk… which would be fine if I could actually make a sauce without lumps (my Vita-Mix has saved the day for me on more than one occasion!)

So I was thrilled when my mother-in-law introduced me to a family recipe that would solve all my potato recipe issues… for good!

Not only does this recipe rely on basic ingredients that we all keep around (no can opener needed), there is no tedious (or in my case, frantic!) stirring and whisking involved. And did I mention it’s cheap? And flexible! You can add a couple of more potatoes to it stretch a little further, and the amount and kind of cheese can be adjusted according to your personal taste.

This is a perfect side dish to accompany all your upcoming summer cookouts as it pairs well with hamburgers or grilled meats. Kids and adults love it! I like to make it up early in the day and pull it out of the refrigerator shortly before baking it.

I never use frozen hash browns, but I’m weird like that. If you want to save yourself some time, I would definitely recommend starting with frozen hash browns.

The best part about this gluten-free recipe – if I haven’t convinced you to try it yet – is that it tastes great!

Cheesy Hashbrown Potatoes

Makes a 9×13 pan (8-10 servings)

INGREDIENTS:

8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
2 cups milk
4 Tablespoons butter (I only use 2!)
1 ½ teaspoons salt
Shredded Parmesan cheese

DIRECTIONS:

Preheat the oven to 350 degrees.

If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)

Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.

Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.

Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.

Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.

What is your favorite go-to potato recipe?

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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Healthy Chocolate Oatmeal No Bake Cookies

by Crystal on April 10, 2013

I found this recipe on Pinterest and knew I had to try it. A healthier version of the traditional chocolate oatmeal no bake cookies? Bring it on.

I tweaked it slightly, since I thought it needed a bit more mix-ins. I think you could add even more coconut, quinoa, or oats if you wanted an even heartier cookie. My cookies were a still rather flat!

You could also replace the coconut oil with butter and I think that the cookies might harden up a little more. Mine were still pretty soft. But they are perfect straight from the freezer!

Healthy Chocolate Oatmeal No Bake Cookies

1/2 cup honey
1/4 cup coconut oil
4 tablespoons cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup shredded coconut
1/2 cup cooked quinoa
1/2 cup oatmeal

Bring honey, coconut oil, and cocoa to a boil. Turn down heat and summer for three minutes.

Remove from heat and stir in peanut butter, vanilla, coconut, quinoa, and oatmeal. Dollop cookie-sized portions onto a cookie sheet that is covered with waxed paper.

Refrigerate or freeze until set. Store in a ziptop bag or airtight container in the refrigerator or freezer.
Makes 15-18 cookies. Recipe adapted from Finding My Niche.

See two variations on this recipe here– including a GAPS-friendly one!

Be sure to check out my Good-For-You Peanut Butter Fudge recipe, too.

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Our Favorite Chocolate Chip Cookies

by Crystal on March 29, 2013

I’ve made a lot of chocolate chip cookies over the years.

I remember being 9 or 10 and feeling so excited the first time I made them all by myself. I quickly discovered that if you know how to bake a good cookie, you will always have friends!

When we lived overseas for two years, I was able to build many relationships with the local children as a result of chocolate chip cookies — after introducing them to this American staple, they were quickly hooked, so they obviously had to keep coming back to my house since it was the only way to get more!

This recipe is one of my all-time favorite cookie recipes. I’ve adapted it slightly from a recipe from one of my all-time best girlfriends (Thanks, Elsie!). It’s traveled the world with me, and has consistently turned out in many different ovens.

These buttery gems are crispy on the edges and soft and gooey in the center. Not too puffy, and not too flat. Perfect.

It’s a pretty basic recipe with a couple of interesting additions. I don’t recommend making any substitutions or leaving anything out!

Our Favorite Chocolate Chip Cookies

Makes 4-5 dozen cookies

INGREDIENTS:

1 cup butter, softened
¾ cup sugar
¾ cup brown sugar, packed
2 teaspoons vanilla
2 teaspoons lemon juice
2 eggs
2 cups all-purpose flour
½ cup whole wheat flour
½ cup quick cooking oats*
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 ½-2 cups chocolate chips

*You can use regular rolled oats if you prefer – just process them for several seconds in a blender first.

DIRECTIONS:

Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar until fluffy. Add vanilla, lemon juice and eggs. Beat well.

In a separate bowl, mix the flours, oats, baking soda, salt and cinnamon. Gradually add dry mixture to wet mixture. Stir in the chocolate chips.

Drop by rounded tablespoons on an ungreased cookie sheet. Bake 350 for 10-12 minutes. Cool on wire racks.

These cookies are so delicious. If you’re on the lookout for a better chocolate chip cookie recipe, you must give this one a try!

What are your favorite cookies?

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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Creamy Milk Rice

by Crystal on March 22, 2013

Guest post from Brigette Shevy

This has to be one of the easiest side dishes ever. And frugal to boot!

My husband grew up eating this creamy, comforting dish, so I was first introduced to it after I married into the family. And honestly, I never really cared for rice until I tried it served like this.

It’s a stick-to-your-ribs kind of side that can be served all year round. You can serve it alongside roast in the winter, or grilled chicken in the summer.

I’ve yet to meet another family who has heard of “milk rice,” so I’m curious if we’re the only family out there!? It falls somewhere between creamy mashed potatoes and risotto.

Since it doesn’t have a strong flavor, it pairs well with spicy or barbequed meats. And for those of you who prefer more flavor – feel free to liven this up however you like! Fresh herbs or Parmesan cheese, anyone?

My 2-year old likes this rice so much, that he will often come into the kitchen when I’m making dinner and ask, “Making rice, Mommy?”

If you feel like you’re stuck in a potatoes rut, here’s a super simple recipe to switch it up a little!

Milk Rice

INGREDIENTS:

1 cup long grain white rice (regular, basmati, and jasmine all work well. Brown rice does not work well)
4 cups milk (whole milk or 2% is recommended)
1 teaspoon salt
2 Tablespoons butter

DIRECTIONS:

Stir together rice, milk and salt in a saucepan.

Over medium high heat, bring to a simmer (this works best if you do NOT allow it to get to a complete boil – at that point, it will boil over very easily and you’ll end up with a big mess!)

Immediately turn heat down to low.

Cook uncovered over low heat, stirring occasionally until mixture gets thick and creamy (somewhere around 25-30 minutes – the exact time depends on what kind of rice you use and how hot your stove cooks).

Stir in butter and serve!

Note: This will continue to get thicker as it cools. I usually take it off the heat when it is just a little bit soupier than I want it to be. If it gets too thick, you can always stir in a little additional milk.

Have you ever made “Milk Rice”?

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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Freezer-Friendly Bean & Cheese Burritos

by Crystal on March 20, 2013

After the amazing success I had with the Crockpot Refried Beans from my new favorite blog, Pennies and Pancakes, I decided to try her Bean & Cheese Burrito recipe, too.

Except, as you probably could have guessed, I had to tweak it. Because following a recipe like it’s written just gets boring, ya know?

Freezer-Friendly Bean & Cheese Burritos

1/2 recipe Crockpot Refried Beans (or 4 cans refried beans)
1 jar salsa of your choice
1 package taco seasoning mix (or homemade taco seasoning)
8-12 ounces of cheddar cheese, grated
24 medium flour tortillas (you can make your own)

Mix beans, salsa, and seasoning together in a large bowl. Spread 2-3 Tablespoons onto center of tortilla and sprinkle with cheese. Roll up (see instructions for how to fold a tortilla here).

You can lightly brown these on either side or just stick them in a freezer bag, seal well, and freeze.

Microwave Baking Instructions: Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.

Oven Baking Instructions: Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Can top with additional cheese before baking. Serve with salsa and sour cream if desired.

Makes 24 burritos. Recipe adapted from Pennies and Pancakes

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Homemade Vegetable Stock… in a Slow Cooker

by Crystal on March 19, 2013

Guest post from Kate of San Diego Deals and Steals

If you tend to cook from scratch you probably have had several recipes that called for broth, and while canned broth isn’t very expensive, you can make it at home with hardly any effort for pennies!

This homemade vegetable broth recipe is very easy.

Step 1: Accumulate veggie scraps.

I save veggie scraps in a zip bag in the freezer. You don’t need to use new, fresh veggies for broth — old, frostbitten bits work just fine!

When I cut up an onion, I put the skin and bits I am not using into the bag. We buy a large bag of uncut carrots with the skins on, I put the tops and bottoms of the carrots into the bag too. Celery tops go straight into the bag, along with that last one or two pieces of celery that get limp before we use them. When I use garlic for sauces I put the left over bits into the bag.

Everything that goes into the bag is leftovers – totally free!

Once I have two or three gallon-size bags of veggies, I am ready to make broth.

Step 2: Cook veggie scraps in slow cooker.

I empty the bags of veggies into my slow cooker, add in a couple bay leaves, and fill with water. I turn the slow cooker on low for five hours and walk away.

After five hours, I can just scoop the broth out of the slow cooker and into containers.

It lasts in the fridge for a few days, or in the freezer for months!

Not only does this easily save me a couple dollars each week, it’s also quite “green” as I’m reusing veggie scraps I normally might throw out. Plus, I put the broth into a reusable container, so I am not throwing out or even recycling a package.

Win win!

Kate writes at San Diego Deals and Steals about life, travel, and deals. She lives in San Diego with her husband Harry, three kids, and one naughty cat. She enjoys travel, art, horseback riding, a good deal, and watching her kids turn into big people. She would love for you to stop by and say ‘hello!’

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Homemade Kale Chips

by Crystal on March 15, 2013

Believe it or not, I’ve never purchased kale before — at least not that I can remember. But when I found the bag of washed and chopped kale marked down to $1.29, I figured it was high time we try kale.

I asked on my Facebook Page for ideas of what to do with it — knowing that you all would steer me in the right direction. And you did!

I decided on the kale chips, mostly because they were so simple and because I already had all of the ingredients on hand. These were so easy to make — especially since the kale was pre-washed and chopped!

And all of my family was impressed with how yummy they were. In fact, Jesse turned up his nose at first, but then I convinced him to just try a little piece. Soon, he convinced all the kids to try these, too.

They aren’t anything like typical chips, but they sure do pack a nutritional punch.