No Bake Cookie Protein Bites--clean simple eats

Ingredients 1 1/2 C powdered peanut butter 3/4 C water 1/2 C raw honey 1 tbsp natural peanut butter 1 tbsp melted coconut oil or butter 1 serving chocolate protein powder 2 tbsp cocoa powder 1/2 tsp vanilla extract dash sea salt 1 1/2 C old fashioned rolled oats Directions Stir powdered peanut butter and water together in a bowl and then add all indredients and stir scoop spoonfuls on to baking sheet lined with wax paper. place in freezer. once set you can transfer to fridge if desired These are my favorite protein bites lately!!!

Easy sweet potato casserole

Ingredients • 1 29 oz can sweet potatoes drained • ½ cup salted butter melted • ⅓ cup milk • ¾ cup sugar • 1 tsp vanilla extract • 2 Eggland’s Best eggs beaten • For the topping: • 5 tbsp salted butter melted • ⅔ cup brown sugar • ⅔ cup flour • 1 cup chopped pecans Instructions 1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
 2. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
 3. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
 4. Sprinkle crumbles over sweet potato mixture.
 5. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

 This was a hit at Christmas! I did melted marshmallows on half.

Chocolate chip cookies

These are Jessi's favorites. They are great I could definitely use them as my go-to chocolate chip recipe. Ingredients 1.5 cup sugar 2 cups brown sugar 1 lb. real butter 3 eggs 2 tablespoons vanilla 1.5 tsp baking soda 1.5 tsp salt 6 cups flour 1 large package milk chocolate chips (for 1/3 the recipe, see comments) Instructions Combine all dry ingredients in a separate bowl and set aside. In a large bowl or countertop mixer, cream together sugars, butter, eggs and vanilla. Slowly add the dry mixture and incorporate fully. Fold in chocolate chips. Spoon onto a parchment-lined cookie sheet and bake at 350 for 8-10 minutes* (DO NOT OVER BAKE!) One Third of the recipe 1/2 cup sugar 1/3 cup brown sugar 1 1/4 stick butter 1 egg 2 teaspoons vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups flour 1/3 package chocolate chips *I've found that the trick to gooey chocolate chip cookies is to slightly under-bake them by about 30 seconds or so!

Cheesecake cookies

Cheesecake Cookies (Re-do) These were really good, I want to try them dipped in chocolate too. I gave these to neighbors and made some chocolate chip to go with it on the plate. --be sure to follow the tips Serves: 44 cookies Ingredients 8 oz cream cheese (room temperature) ½ cup butter (room temperature) 1¼ cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2½ cups flour 2 teaspoons baking powder ½ teaspoon salt Coupons Powdered Sugar Instructions Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix. Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven. Cool cookies on the baking rack for a few minutes before transferring to a wire rack to cool completely. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

Crock Pot Potato Soup

Yield: 8-10 servings Slow Cooker Potato Soup This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker! Me: This was definitely a winner, Rob and I loved it. I'll be using this as my go-to potato soup recipe! Prep Time: 10 mins Cook Time: 4 hours 10 mins Total Time: 4 hours 20 mins Ingredients: 6 slices cooked bacon*, diced 3-4 cups good-quality chicken or vegetable stock 2 pounds Yukon gold potatoes**, peeled (if desired) and diced 1 medium white or yellow onion, peeled and diced 4 tablespoons bacon grease* (or butter) 1/3 cup all-purpose flour 1 (12-ounce) can 2% evaporated milk 1 cup shredded reduced-fat sharp cheddar cheese 1/2 cup plain low-fat Greek yogurt or low-fat sour cream 1 teaspoon Kosher salt, or more to taste 1/2 teaspoon freshly-cracked black pepper optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream Directions: Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.) *You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter). **I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe. ***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

Fruit Dip

This was AMAZING! 8 oz cream cheese 7 oz marshmallow cream 1 1/2 C whipped cream Soften cream cheese and mix all ing together. I added quite a bit more whip cream. Delicious!

Healthy Kung Pao Chicken

Ingredients 3 large chicken breasts, thinly sliced 2 tablespoons of garlic, minced 2 tablespoons sesame oil 1 - 1.5 pounds of green beens 2 tablespoons coconut aminos (or soy sauce <-- not paleo) 1 tablespoon sriracha 1 tablespoon chili paste (or more, to taste) 1 tablespoon honey (or more, to taste) salt and pepper, to taste 1 teaspoon sesame seeds optional: crushed peanuts/cashews Instructions First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside. Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat. Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside. Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through. Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes. Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot. Notes If you like things really saucey, feel free to double the sauce in this recipe! Many readers have done so and loved it.

Coconut Curry Soup

This was so tasty! Next time I'm going to add potatoes! Yield: Serves 4-6 Note: the slight dash of cayenne pepper doesn’t make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier. Also, if you are worried about the fish sauce, don’t be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can’t get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don’t know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.) Ingredients 2 tablespoons olive oil 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces Salt and pepper for seasoning 1/2 cup chopped yellow onion (about 1/2 medium onion) 1 red bell pepper, finely chopped 2 cups low-sodium chicken broth 1 can (14-ounces) unsweetened light coconut milk 1 tablespoon fish sauce 1/8 teaspoon cayenne pepper or more to taste 1 tablespoon brown sugar ½ tablespoon curry powder 1 tablespoon fresh lime juice (about 1 medium lime) ¼ cup fresh cilantro 3-4 cups hot, cooked rice for serving Directions In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired. Notes Make Ahead Instructions: Follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice. http://www.melskitchencafe.com/coconut-curry-soup/

Best Breakfast Casserole

Ingredients 1 loaf white bread 3 C grated cheese 6 beaten eggs 1 1/2 tsp dry mustard 3 C milk 1 lb sausage salt and pepper to taste Cut off crust of the bread. Butter bread and place in the bottom of a greased pan. Brown sausage. Spread half of sausage and half of cheese over bread. Do another layer of buttered bread, sausage and cheese. Max eggs milk and seasonings in another bowl. Pour egg mixture over the top of the bread layers. Cover with plastic and let sit in the fridge over night. The next morning uncover and bake at 350 for 45 minutes.

apple snickers salad

Ingredients 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 large apples, chopped (about 6 cups) 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces Directions In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Chicken Fried Rice

Ingredients 1 lb chicken, about 2-3 chicken breasts, cooked and shredded 3 cups cooked rice 2 Tbsp sesame oil 1 small white onion chopped 1 cup frozen peas and carrots thawed 2-3 Tbsp soy sauce (more or less to taste) 2 eggs, lightly beaten 2 tbsp chopped green onions (optional) Instructions Cook and shred the chicken. I highly recommend cooking in slow cooker in teryaki sauce. preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender. Slide the onion peas and carrots to the side, and pour the beaten eggs onto the other side Using a spatula scramble the eggs. Once cooked mix the eggs with the veggie mix Add the rice and chicken to teh veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined Add chopped green onions if desired.

Taco Soup

This is a really yummy and easy recipe! I used whatever beans I had. Ingredients 2 pounds ground beef 1 envelope taco seasoning 1-1/2 cups water 1 can (16 ounces) mild chili beans, undrained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (14-1/2 ounces) stewed tomatoes 1 can (10 ounces) diced tomato with green chilies 1 can (4 ounces) chopped green chilies, optional 1 envelope ranch salad dressing mix Directions 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

Chocolate Cake

I love cake mix from a box and when I didn't have a mix I looked up this recipe and was pleasantly surprised that it tasted a lot like cake from a box or even better! I'll be using this recipe again, it's easy and tasty. Ingredients 2 C cake flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 C unsweetened cocoa powder 1 3/4 C sugar 1/2 C (1 stick) unsalted butter, very soft 1/3 C vegetable oil 1 tsp vanilla extract 1 C milk 1/2 C brewed, cooled coffee, or water 4 large eggs Directions 1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps. 2. Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand. 3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds. 4. Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin. 5. Pour the batter into the prepared pan of your choice (one 9 x 13 pan, two 9 in round pans, or three 8 in round pans.) Bake in a preheated 350 degree oven for 34 minutes for 9 x 13, 28 to 30 min for 9 in layers, or 24 to 26 min for 8 in layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

Cowboy Beans

This recipe is the BEST. What you need 1 pound bacon, cut in 2 inch pieces 1 small onion, chopped 3/4 cup packed brown sugar 1/4 cup ketchup 1/4 cup bbq sauce 2 tablespoons mustard 2 teaspoons chili powder 2 tablespoons molasses 1 teaspoon salt 1 teaspoon pepper 1 (16 oz) can white/pinto beans, drained 1 (16 oz) can butter beans, drained 1 (16 oz) can red kidney beans, drained 2 (16 oz) cans pork and beans, UNDRAINED Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. In a large baking dish, combine all ingredients. Stir in bacon, onion, and pepper mixture. Bake at 325 for 1 hour. Serves 12. For slow-cooker method: Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. In a slow-cooker, combine all other ingredients. Stir in bacon mixture and put the lid on. Cook on low for 5-6 hours or on high for 2-4 hours.

Meatloaf

This was a really good recipe and I will use it again. It's from the ward cookbook. I would even double the sauce to have enough for dipping. Meatloaf 1 lb ground beef or turkey 1 diced onion 3/4 C milk 1 egg 1 C oatmeal salt and pepper to taste Mix meatloaf ingredients and place in greased baking dish. Add topping mixture to the top. Bake at 350 for 1 hour and 15 minutes. I add foil wrapped potatoes to the oven to bake with the meatloaf. Topping 1 C ketchup 1 tsp. dried mustard 2 Tbsp brown sugar

hamburger stroganoff

1 lb. lean ground beef 1 med. onion, chopped 1 T. Cornstarch 1/4 cup cold water 1 tsp. garlic powder 1 tsp. salt 1/2 tsp. black pepper 2 cans cream of mushroom soup 1 (16 oz.) pkg. dried egg noodles 1 cup sour cream (or plain yogurt) Brown beef and onion in skillet till meat is done and onion is transparent. Drain grease. Dissolve cornstarch in cold water and pour onto meat. Stir in garlic powder, salt & pepper and soups. Cook for five minutes, stirring constantly. Reduce heat to low and simmer for another 10 minutes. Meanwhile, cook noodles according to pkg. directions. When done, drain . Remove meat mixture from heat and stir in sour cream and mix well. Add to noodles and mix till well blended.

healthy treat

1 egg 1 banana 1/2 c organic peanut butter 3 TBLS pure maple syrup 1 TBLS vanilla 1/4 tsp salt Spray muffin tin, bake for 10 minutes at 400

PIonono with Dulce de leche

Ingredients: 6 eggs 5 tablespoons of flour 5 tablespoons of sugar A teaspoon of Vanilla A pinch of salt Method: 1. Line a jelly roll pan with wax paper. Preheat oven to 350 degrees. 2. Separate egg whites from yolks. Put whites in a bowl and beat with electric mixer until hard peaks form. 3. Add sugar, flour and vanilla to the yolks and mix well. 4. Fold the whites gently into the egg yolk mixture until blended. 5. Spread batter evenly into the prepared jelly roll pan. 6. Bake for 10-12 minutes until it is golden and starts to spring back to your touch. Do not over-bake, or it will be difficult to roll. 7. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth and let it cool. Spread Dulce de Leche (or any filling of your choice) and roll up the cake. 8. Cover with melted chocolate or powder sugar, fruit, make it your own! Read more at http://studio5.ksl.com/index.php?nid=126&sid=32054057#kefESshPzRxr795f.99

Chicken fajitas

Very very tasty! Go to for fajitas! Used slightly less chile powder. 1 teaspoon pure chile powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon cornstarch 1/4 cup water 3 tablespoons extra-virgin olive oil 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips 1 green bell pepper—cored, seeded and cut into thin strips 1 medium onion, thinly sliced 2 tablespoons fresh lime juice, plus lime wedges for serving 8 flour tortillas, warmed in the microwave Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving   1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes. 2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice. 3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Chocolate Cake

Ingredients 3 cups all-purpose flour 2 cups sugar 1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 3/4 cup vegetable oil 2 teaspoons vanilla extract 2 teaspoons white vinegar CHOCOLATE CREAM CHEESE FROSTING: 1 package (3 ounces) cream cheese, softened 1/4 cup butter, softened 2 cups confectioners' sugar 1/3 cup baking cocoa Dash salt 3 tablespoons milk 1/2 teaspoon vanilla extract Directions In a large bowl, combine the first five ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a large bowl, beat cream cheese and butter until © Taste of Home 2014 2 of 2 Homemade Chocolate Cake (continued) Directions (continued) fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator. Yield: 12-15 servings. Nutritional Facts: 1 serving (1 piece) equals 413 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 385 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein. © Taste of Home 2014 Read more: http://www.tasteofhome.com/recipes/homemade-chocolate-cake#ixzz3Ags1qa5b