Powerballs

Here are the first ones I made. Oh, and the almond joy ones are even better, but the list of ingredients is forever long! I tried subbing some of the honey for dates last time and it wasn't the same.

These ones are healthier because they use dates instead of honey.

Here's my mashup of the two Almond Joy ones:

In food processor: 

3 oz. dates
1 c. almond butter
1/4 c. honey (or less)
2 TB almond milk
1/2 TB coconut extract

1.5 c. quick oats (or rolled oats broken down in blender)
1/2 c. coconut, unsweetened
1 scoop chocolate or vanilla protein powder
2 TB cocoa
1/4 tsp salt

Chicken Rub--Chicken Salad

I love this recipe especially for the yummy chicken rub that I use all the time. Great flavor and no sugar.

Mom originally made the salad when I was visiting--it's a cobb salad with yummy honey mustard dressing, tomatoes, boiled eggs, bacon, greens, corn, all the works. I need to take my own picture when we have it next, but tonight we're just having the grilled chicken with mashed potatoes and the salad the kids love best: iceberg lettuce, cucumbers, peppers and Olive G*rden dressing. I'll be having cauliflower, spinach and quinoa with my chicken.

Karin's Berry Torte

My kids liked this better than my regular cheesecake. We had it for Dad's birthday.

For 2 storebought crusts, preheat oven to 350 degrees.

Blend in blender:
4 eggs
2 (8 oz) packages cream cheese, softened
1 cup sugar
Pour in crusts. Bake 30 min. and let cool.

While that's cooling, combine these in a saucepan and boil over medium-high heat:
16 oz package frozen berries (but reserve about 1/4 of the package for later)
1/8 cup cornstarch
1/4 cup water
1/6 cup sugar (I'm halving it, so 1/4 or 1/8 cup depending on what kind of berries you're using/how sweet they are)
Once thickened, take off heat and add the reserved frozen berries to cool it.

Put the berry topping over the cheesecake layer and chill.

Serve with whipped cream or cool whip.




Here's a blueberry one that I'm taking from a friend:

Blueberry Cheesecake Pie

Crumb Crust:
9 large rectangular graham crackers (about 1 1/2 cups) crushed (My food processor makes crushing crackers so easy!)
2 TBSP sugar
6 TBSP melter butter

For the cheese custard:
8 ounces cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the berries:
2 cups blueberries, rinsed (you could also use frozen ones, a staple in my freezer)
1/2 cup water
1/3 cup sugar
1 1/2 TBSP corn starch, mixed with 2 TBSP cold water

Preheat the oven to 325 degrees.  In a small bowl, combine the crushed graham crackers, sugar and butter.  Pat the crumb mixture into a 9 inch pie pan and bake for 8 minutes, until very lightly browned and set.  Let the crust cool completely before filling.  Leave the oven on.

Meanwhile, make the cheese custard:  in a medium bow,, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth.  Add the eggs and beat well.  Stir in the lemon zest.  Pour into the cooled shell and bake until just set, 25-30 minutes.  Remove from the oven and let cool completely.

While the custard is cooking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.  Reduce the heat and add the cornstarch mixture.  Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened.  Remove from the heat and cool until tepid.


Spoon the berries over the cooled custard.  Chill for at least one hour before serving.

Karin's FHE Sweet and Sour Sauce

Makes all our dreams come true, for rice.

Hot Cocoa

Traditional Hot Cocoa Mix

• 
  
• Shake in a Mason jar:
• 
  
• 1 1/2 cups sugar
• 1 1/8 cups unsweetened cocoa powder
• 1/2 TB table salt
• 
  
• For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve (you do not want clumps of unsweetened cocoa--gross--so I usually use my cocoa maker and it comes out perfectly mixed and frothy). For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 TB of mix for each cup of milk.

Note: Make sure it's well stirred in the milk. You don't want chunks of bitter chocolate!

I like to add hazelnut or other flavored creamer sometimes.

Crockpot Hot Cocoa (haven't tried yet but I'm going to for my next winter party!)

Liv's Applesauce Mug Cake

3 TB flour
1 heaping TB brown sugar
1/2 tsp cinnamon
1/8 tsp baking powder
1 TB applesauce
1/2 TB vegetable oil
1/2 TB milk
1/8 tsp vanilla extract

Crumb topping:
1 TB butter
2 TB flour
1 TB brown sugar

Bake for 1 min (or 1.5 min) in the microwave.

Indian Beans and Rice

Here's another take on rice and beans.

Jasmine yellow rice:
2 Tbsp butter
diced half onion
1-2 cloves garlic, minced
1 tsp turmeric
1/4 tsp cumin
1/8 tsp cinnamon
2 cups uncooked long grain jasmine rice (see directions below for how much rice I used for the rice cooker)
3 cups chicken broth
1 bay leaf, optional

I sauteed the onion and garlic in butter, added 3 cups of rice using the rice cooker measuring cup (which is about 3/4 cup), browned the rice a bit, and then threw everything in the rice cooker. I could have upped the spices, but it was good. I want to figure out the logistics of making this in the Instant Pot next because I love the saute feature!

Chickpeas:
15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste

Use the same pan as you used for the rice, add all the ingredients, and cook your chickpeas to desired brownness/crispness.

This might be a menu-in-progress. What veggies would be best with this? Special kind of sauce? Something with coconut milk or yogurt? Anyway, my idea was to substitute our usual cilantro/lime flavors wrapped in tortillas with a curry flavor wrapped in pita bread. I loved it (so did Hans), but the kids not so much. So I guess it's good for our Thursday night easy dinners.