Monday, April 27, 2009

Peanut Butter Crunch Snack Balls

I've had this recipe in my "to try" file for a while,
and finally got around to trying them. I follow a few food blogs, including, and that is where I found this recipe. The recipe on her blog is huge, and makes over a hundred of these little goodies. I didn't want to waste a ton of peanut butter just in case we didn't love them, so I ended up doing 1/3rd of the huge recipe. If you want the larger measurements, click here.

Anyway, we ended up loving these...even my two 3-year-olds! Yeah! Also, they are pretty healthy, and I liked how they stayed crunchy even after a couple of days of being in the fridge. I rolled them in crushed mini-wheats, which are kind-of pokey. So, next time I think that I'll roll them in something else, like graham cracker crumbs or nilla wafer crumbs. These are great for a summer time treat since they don't have to be baked. Try them!

2/3 Cup Honey
2 Cup Peanut Butter
1 Cup Rice Krispies (I used generic...cheaper)
1/2 Cup Grape Nuts (Do NOT use generic grape nuts, they're really gross for some reason)
1/4 Cup Unsweetened Applesauce
2/3 Cup Shredded Coconut
1 Cup Crushed Cereal (I used Honey Nut Cheerios, it's just what I had)
1/2 Cup Mini Chocolate Chips or Butterscotch Chips (I used both, but I would stick with the mini chips in the future because the other chips were too big and you didn't get one in every ball. You could also use raisins or something a little more healthy...but why? :) )
1 1/2-2 C crushed mini-wheat cereal (plain or frosted shredded wheat) or other crumbs of your choice (maybe graham crackers)
3-4 Tablespoons Dry Powdered Milk

Combine all ingredients except for the powdered milk and the crushed mini-wheat cereal. Stir well until all ingredients are combined. Add powdered milk a tablespoon at a time until you get a soft dough-like consistency. I ended up using 3 1/2 Tablespoons. At this point, chill the dough, covered, in the refrigerator for about a half hour. This is not necessary, but it makes them less sticky and easier to roll. (My small Pampered Chef cookie scoop worked perfectly for these, but if you don't have one, just use a spoon.) Scoop out small pieces of dough and roll into a ball. Then, roll the balls into the crushed shredded wheat or other crumbs of your choice. Refrigerate and enjoy!

Friday, April 24, 2009

Baked Beef Taquitos

This is a recipe that I got from my good friend Amy, and we love it. I made these the other night, and I think that my husband ate like 7 in a row. They are easy, and good, and not fried like other taquitos! I don't know about your kids, but my kids like to dip whatever they can, so these go over pretty well at our house!

1 tsp oil, plus a little more for brushing (optional)
1 medium onion, finely chopped
1 clove garlic, minced
1 lb lean ground beef
½ c salsa, plus more for dipping
2 tsp chili powder
½ tsp salt
¼ tsp pepper
10-12 flour tortillas
shredded cheddar or Monterey jack cheese
Sour cream

Heat oven to 400 degrees. Heat the oil in a large skillet. Put onion in skillet and cook for about 3 minutes or until onion is transparent, stirring often. Add garlic and cook for about another minute. Be careful not to let the garlic burn. Add beef and cook until done. Stir in salsa, chili powder, salt and pepper. Cook over low heat, stirring occasionally for about 5 minutes.

If your tortillas need a little softening up, place tortillas on a plate and cover with a damp paper towel. Microwave for about 45 seconds. If they're already soft, just use tortillas as they are. Spread about ¼ c beef mixture down the middle of the tortilla, until it is about an inch from the edges. Sprinkle cheese over beef. Roll up tortillas and place them on a foil-lined baking sheet, seam side down. Brush taquitos lightly with oil, (or if you're lazy like me, spray them with some cooking spray) then bake them until filling is heated and they are lightly browned, 8-12 minutes. (I measured out the beef mixture with a 1/4 C measuring cup, and I ended up with about 12 taquitos.) Serve with salsa and sour cream.

Tuesday, April 14, 2009


One of my favorite shows to watch is a local show called "Good Things Utah". They always have a cooking segment, which is my favorite part. A few weeks ago, one of the hosts talked about how she fixes broccoli, and how her kids gobble it up. Well, my kids have never touched broccoli, so I decided to try it. It was so easy, and my little girl begs for more every time I make this. Try it! It's different and so good, and I can't explain why, but we're addicted!

1-2 heads of Broccoli (depending on how many you're serving, I do one large head for 2 adults, 2 kids)
Olive Oil
Kosher Salt

Preheat the broiler on your oven. Chop broccoli into small, bite-sized pieces. Place them on a cookie sheet and drizzle with oil. You don't need a lot of oil, just enough to make sure that each piece of broccoli has a little on it. Sprinkle with kosher salt. Start with less. This is to taste, but YOU really have to figure out how much you like! Mix it all up, right there on the cookie sheet. I just use my hands. Place under the broiler, but make sure that your top rack is pretty close to the broiler. Broil for 2-3 minutes and then get it out and stir it well. Place the broccoli back under the broiler for another 2-3 minutes. You want there to be little pieces of brown on the broccoli, not lots, just barely starting to brown. That is what gives it the yummy flavor. Serve hot, right out of the oven!