Classic Banana Bread

During the baking season, from September to about March, banana bread is a must!  It makes the house smell so good and just satisfies the soul.  I have tried countless banana bread recipes and then a good friend of mine gave me this recipe several years ago.  It is perfect and I have never strayed from it since.  It's doesn't have any oil in it so you don't have to feel too guilty about eating it and the yogurt makes it so perfectly moist.  If you really like nuts, you can add an additional 1/2 cup to the batter though I prefer to just sprinkle them on top.  Now go get rid of those overly ripe bananas on your cupboard and enjoy a soul satisfying classic!

2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup butter, softened
2 eggs
3 ripe bananas
1/4 cup plain yogurt (or sour cream)
1 tsp vanilla
1/3 cup chopped pecans (plus an additional 1/2 cup if you want to add it to the batter)

Preheat oven to 350.  Pour flour, sugar, salt and baking soda into a large mixing bowl.  Add softened butter and mix with a hand mixer.  Add eggs and bananas and mix well with hand mixer.  Combine yogurt, vanilla and 1/2 cup chopped nuts (if desired) into the batter.  Fold in until well mixed.  Pour batter into greased bread loaf pan.  Sprinkle 1/4 cup chopped nuts on top.  Bake at 350 for 60 minutes.

Source:  Karilyn Shields

Marshmallow Brown Sugar Popcorn

In case you haven't noticed, we like popcorn.  A lot.  It's such a quick and easy treat and there are so many fun ways to dress it up!  This Marshmallow Popcorn is a recent discovery and was an instant hit!  Imagine that a rice krispie treat and popcorn ball had a baby.  This ooey gooey treat is the love child that they made.  It's quick and easy to throw together and totally addicting!  You can use microwave popcorn or pop your own.  Usually I'm a big fan of the pop it yourself, stove top popper, Whirly Popper but with this recipe I actually prefer the microwave popcorn.  Having the already buttery taste with a little bit of salt just makes the sweet topping pop.  As in popcorn.  Okay, that was really corny.  Okay, okay I'll stop now.  But go make this amazing treat!

3 bags buttery microwave popcorn, popped

1 cup butter

16 oz mini marshmallows

1 cup brown sugar

Pour popped popcorn into a large bowl and remove unpopped kernels.  Set bowl aside.  Put butter, marshmallows and brown sugar in a microwave safe bowl and microwave for 2 1/2 minutes.  Stir.  Microwave for 1 more minute.  If necessary, repeat again until melted and smooth.  Pour over popcorn and stir until popcorn is evenly coated. 

Source:  Your Homebased Mom

Mini Banana Cream Pie

I think Banana Cream Pie has got to be one of the greatest inventions.  It's simple, creamy, so easy to make and always hits the spot!  And what's the best way to make something great, even better?  Make it mini!  Because mini ups the adorable factor while capturing the classic flavor in a bite size piece of utopia. Without any further ado, I give you the Mini Banana Cream Pie!

Ingredients
1 (16.5 ounce) roll of refrigerated sugar cookie dough
1 (3.4 ounce) box banana cream pudding
2 cups milk, for pudding
1 banana
whipped cream, for topping

Directions
Prepare pudding according to directions on package then chill.  Preheat oven to 350.  Break cookie dough evenly into 24 equal pieces.  Form each piece into a ball and place in a well greased mini muffin tin.  Bake at 350 for 12-15 minutes, until golden brown and set.  Cool for ten minutes.  As they cook and cool, they will naturally fall into a cup shape.  It's so neat!  Carefully remove cookie cups from pan, using a butter knife to loosen them.  Transfer the cookie cups onto a cooling rack to cool completely.  When cooled, fill each cookie cup with pudding.  Slice banana into 24 slices and put one slice on each pudding filled cup.  Top each with a dollop of whip cream.  Serve immediately.

Source:  Inspired Dreamer

{5 Minute} Watermelon Strawberry Sorbet

This right here is the mother of all summer treats!  I could eat this stuff from now until snowfall and feel like all of my sweet treat needs had been met.  It is so light and refreshing with a little sweet and bursting with the best of the summery fruits.  You can't stop at "good" when you're describing this stuff.  It goes way beyond good.  I'm at a loss of words to adequately describe this so, because I'm kind of a nerd, I looked up "good" in the thesaurus to see what they had to offer.  I think they nailed it - marvelous, satisfying, shipshape, rad, splendid, gratifying, stupendous, super-excellent, superior, tip-top, spanking.  Okay, and we'll stop right there with spanking.  Not sure where they were going with that.  After eating this there is not a single ounce of me thinking, "I wish I had eaten some real ice cream instead".  The only thing I'm thinking is, "I wish I had made more!"  And my kids are head over hills in love with it too.  They can't get enough!  And you can eat it and fill your kids up on it, guilt free because it's healthy too!  I admit, I didn't have any natural sweetener on hand so I just used plain old white sugar (gasp!).  The original recipe I found suggested using 3/4 cup sweetener.  I only used 1/4 cup and thought it was great.  If you like it a little sweeter, I think 1/2 cup would be plenty but you could do more if you want.  If you use a natural sweetener then you've got a sugar free, totally healthy, vitamin packed treat.  And if you use white sugar, no harm done.  It's mostly healthy.  Okay, now let's talk about how easy it is to make this splendid treat.  Dump everything in the blender and mix.  That's it.  Literally, five minutes.  You do have to plan ahead a little because it's very important that the fruit is frozen to achieve the right consistency.  I bought a seedless watermelon, cut the whole thing up into cubes, put them into freezer bags and tossed them into the freezer.  I made 4-5 batches of sorbet with that one watermelon!  Strawberries are easy to find in the freezer section of the grocery store but this time of year it can be cheaper to buy them fresh.  When they go on sale, I like to stock up and throw them into freezer bags as well.  Knowing that I've got everything on hand to make my new favorite treat makes me a happy mama.  So, let's review.  Tastes amazing and is loved by all, mixes up in five minutes and it's healthy!  I must insist you go make this marvelous, satisfying, super-excellent treat.  Now.  You'll be glad you did!

4 cups seedless watermelon, cubed and frozen
2 cups strawberries, frozen
1/4-1/2 cup white sugar or natural sweetener that measures like sugar
1/2 cup cold water
1 TBS lemon juice, or to taste

Place all ingredients in blender.  Mix until smooth and well blended.  Add a little more water, a few tablespoons at a time, if it is too thick to mix.  Serve immediately or store in freezer in an airtight container for up to a month.  If freezing, let it soften for a few minutes before enjoying!

Pepperoni Pizza Poppers

When I first came across this recipe, I knew it was going to be a keeper.  They are so quick and easy to make and totally a hit with the kids!  I wondered if the canned biscuits flavor would bother me (not a big fan them).  But between the butter, seasonings, cheese and pepperoni the canned biscuit taste was not an issue.  They totally get an adult thumbs up too.  They are a perfect appetizer, after school snack or fun way to mix up family pizza night.  You'll want to have some marinara sauce on hand to dip them in.  Here is my favorite recipe for homemade marinara sauce or you can go the store bought route.

Open a can of dough and flatten one biscuit with your hand.  Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough.

Fold the dough up around the cheese and pepperoni.

Press dough tightly around pepperoni.  Place on greased cookie sheet, seam side down.  Repeat until all biscuits are used.  Brush with garlic butter and bake.

Serve warm with marinara sauce for dipping.

Ingredients
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
pepperoni slices
Block of cheese
4 TBS butter, melted
1 tsp garlic salt
2 tsp dried parsley
2 TBS dried or 1/4 cup fresh grated parmesan cheese
Marinara sauce, for dipping

Directions
Preheat oven to 425.  Cut the block of cheese into 30 thick squares.  Open a can of dough and flatten one biscuit with your hand.  Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough.  Fold the dough up around the cheese and pepperoni.  Press dough tightly around pepperoni.  Place on greased cookie sheet, seam side down.  Repeat until all biscuits are used.  In a small bowl, mix the melted butter, garlic salt and parsley.  Brush with garlic butter on rolls then sprinkle with parmesan cheese.  Bake at 425 for 18-20 minutes.Serve warm with marinara sauce for dipping.

Source:  The Gunny Sack

Lemon Raspberry Chia Pudding

If you're a little skeptical about this one (like I was), hear me out before you pass up on it.  I gave it a 50/50 chance of turning out and way less than that that it would get a thumbs up from the kiddos.  Our 15 year old son decided several months ago that he wasn't going to eat sugar for a month (I think that was his original goal).  After doing it for a while he decided he felt so great and was done with sugar for good.  I wasn't sure how long it would last but I've been beyond impressed with his commitment.  It's been almost six months now and he's going strong.  I eat very little sugar, but he is hard core, 100%.  His will power amazes me!  I'm always on the look out for yummy "dessert" like treats that I can make for him, and that's why I decided to give this recipe a try.  With only natural sweeteners, it gets his stamp of approval plus the chia seeds and Greek yogurt make it so healthy.  The first time I made it, I gave it to my kids for an after school snack.  To say they liked it is an understatement.  They were literally licking their bowls clean and asking me to make more.  I was right there with them licking my bowl, wishing I had made more!  It's the perfect snack, side dish for a picnic, quick breakfast or a refreshing dessert.  I have a feeling this will become a summer staple at our house this summer.  I'm not complaining about that!  I've made several batches of this now and have done some experimenting with it.  Here are a few tips and insights that I have gained:

-  This recipe calls for raspberries.  I've tried using different berries but raspberries and blackberries work the best.  If you don't have any on hand you can use a different kind of berry.  The raspberries and blackberries mash up the best though.
-  If you don't have much experience with Chia seeds, you've got to add some to your pantry.  They have so many health benefits and can be thrown into so many different things.  I always add a few teaspoons to my morning smoothie but had never used them in a recipe in which they soak in moisture like this one does.  They kind of act like tapioca, turning into little gel like balls.   My kids thought they was pretty cool.
-  This recipe really needs to sit for a long time so that they chia seeds can work their magic.  If I want it ready for breakfast, I just put it together the night before and let it set through the night.  For an after school snack, I make it up first thing in the morning and let it set all day while the kids are at school.  It only takes a few minutes to put this together but you have to plan ahead to make sure it has enough time to gel.
-  It's kind of tart which is light and refreshing.  If you prefer it a little sweeter though, you can add a little more honey or 2-3 tablespoons of sugar.  If you're serving it to people that are divided on their tart and sweet preferences, just sweeten individual servings.
-  You want the berries to be good and mashed up.  You can use a spoon but I finally gave up on that and just used my hands.  Much quicker and more efficient.
-  The original recipe calls for coconut milk but notes that you can use any kind of milk.  I've used coconut milk (both the kind in a can and the kind in a carton) and almond milk.  They both worked just fine and I assume any other kind of milk would work as well but I haven't tried any other kind yet.
-  The original recipe also calls for plain Greek yogurt.  I've used vanilla flavored Greek yogurt also.  It worked great and sweetened it up just a little.

Ingredients
1 cup Greek yogurt, plain
1 cup coconut milk
1 tbsp Lemon peel
2 TBS lemon juice
1 cup Raspberries (fresh or frozen)
1 1/2 TBS Honey
1/4 cup Chia seeds
additional berries and honey to top each serving

Directions
Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.  Place the lid on the container and refrigerate overnight or for at least 8 hours.  Serve with extra raspberries (or other berries of choice), and a drizzle of honey if desired.

Source:  Super Healthy Kids

Scotcharoos

I cannot turn down this classic treat.  It speaks to my inner child and I just can't say no!  If you've never had a Scotcharoo and don't know what I'm talking about, you most definitely need to make these!  Think of a Rice Krispie treat.  Now remove the marshmallows and replace them with a creamy, caramelly (is that even a word?) peanut butter sauce.  Then, top it off with melted chocolate and butterscotch chips and there you have it, a tasty little treat that you just can't say no to.  Trust me, you won't want to say no to this one!

Ingredients

1 cup sugar

1 cup corn syrup

1 cup creamy peanut butter

6 cups rice krispies

1 cup milk chocolate chips

1 cup butterscotch chips

Directions

Put rice krispies in large mixing bowl and set aside.  Grease 9X13 inch pan.  Pour sugar and corn syrup in a sauce pan.  Heat over medium high heat, stirring frequently, until it starts to boil.  Add peanut butter.  Stir in until smooth.  You want to do these next steps quickly so that the heat from the caramel sauce will melt the chips.  Remove caramel sauce from heat and pour over rice krispies.  Stir until thoroughly coated with caramel sauce.  Pour into greased 9X13 pan and press into the shape of the pan.  Evenly sprinkle chocolate and butterscotch chips over the top.  Use a spoon to spread the chips around the top as they melt.  Chill until chocolate is hardened.  Cut into squares and serve.

Source:  Kari Trost

BBQ Chicken Bundles

We love ham and cheese melts for a quick meal.  I had some leftover shredded BBQ chicken in the fridge the other and decided to see what I could make with it.  A light bulb came on and I decided to make a new version of an old favorite.  And that is how these cuties came to be.  They are a great quick meal, can be served as an appetizer or snack and go perfectly with a bowl of soup.  They are a hit with kids and adults alike!

Ingredients
1 can crescent roll dough
2 cups shredded BBQ chicken
8 small slices mozzarella cheese
BBQ sauce, for dipping

Directions
Preheat oven to 350.  Open crescent roll dough and unroll.  Separate dough triangles.  Place cheese on dough, near the wide end of the triangle.  Add a scoop of chicken on top of the cheese.  Roll up triangle, starting at the wide end.  Place on greased cookie sheet.  Bake at 350 for 15 minutes, until golden brown.  Serve with BBQ sauce for dipping.

{The Best} Gucamole

Mmmm...just looking at these pictures has got me wanting some guac!  I love this stuff!  Everybody has their own way of making it.  After many years of trying different recipes and tweaking this and that, this right here is my very favorite combo.  I'm calling it the best!  I'll admit, it's kind of basic.  You can throw in some diced red onion or tomato.  Spice it up a little with some more seasonings.  Do what you like.  This is my scoop of perfection on a chip.

Ingredients
2 ripe avocados
2 cloves garlic, minced
1 tsp lime juice
1/4 bunch cilantro, chopped
salt and pepper to taste

Directions
Scoop the avocado out of the skin and into a bowl.  Mash until fairly smooth.  Add in garlic, lime juice, cilantro, salt and pepper.  Mix well.  Serve with tortilla chips or as a topping.

PB Snickers Popcorn Cake

Do any of you have kids that aren't big cake fans?  I have a couple of them and that means birthday "cakes" get kind of creative.  Our youngest just turned four years old.  How did that happen?!.  Before his big day, we were talking cake.  I asked him what he wanted and he said, "not cake", but wasn't sure what he wanted instead.  We started talking about some of his favorite treats and "sticky popcorn" (a.k.a. caramel popcorn) was one of the first he mentioned.  The creative juices started flowing and I told him I would make him a "Sticky Popcorn Cake" for his birthday.  He was thrilled!  I used my favorite peanut butter caramel popcorn recipe, threw in some chopped up Snickers bars, formed the popcorn into a "cake" then drizzled the top with caramel, chocolate and more Snickers.  The birthday boy was thrilled when he his cake!  If I do say so myself, it looked awesome and tasted fabulous!  If you're not looking for a cake, you can skip the cake part and just make this into a big bowl of popcorn.  Either way, it is finger licking, sticky goodness that you won't want to miss out on!

Ingredients
10 cups popped popcorn, kernels removed
1 stick butter
1 cup white sugar
1/2 cup corn syrup
1/2 cup creamy peanut butter
4 Snickers bars, chopped into small pieces, divided
Caramel and Chocolate Syrup, to drizzle on top

Directions
Generously spray two round cake pans with non-stick cooking spray and set aside.  Melt butter in saucepan on stove top over medium-high heat.  When butter is melted, add sugar, corn syrup and peanut butter.  Cook until it comes to full boil, stirring frequently.  Remove from heat and pour over popcorn.  Mix thoroughly.  Add in 3/4 of the chopped Snickers bars and stir.  Pour half of the caramel popcorn into each of the round cake pans.  Press popcorn very firmly into the pans.  If you don't press it in enough, it will fall apart when you take it out of the pan.  Let it set and cool for a while, 30-60 minutes.  Gently slide a rubber spatula between the edge of popcorn cake and the pan to loosen it from the pan.  Put a platter on top of the pan then flip it over to dump out the popcorn cake.  Press together in the shape of a cake if it starts to come apart.  Repeat for the top layer.  Drizzle caramel and chocolate syrup over the top and sprinkle with the remaining chopped Snickers pieces.  To serve, you can try cutting it into pieces.  We found it was easier to just scoop it into cups.

{Bakery Style} Lemon Blueberry Muffins

I've made a lot of muffins in my day.  They're such a great snack, perfect for a grab and go breakfast and a great addition to any brunch.  When I saw this recipe with the "Bakery Style" claim, I thought it was just a cute addition to the title.  I didn't expect it to actually be more than a regular homemade muffin, which is never a problem.  I was hooked with the "lemon blueberry" part and mixed them up for an afterschool snack.  I was impressed when I bit into them and was like, "Wow, they do taste like they came from a bakery!"  I don't know if it's the awesome crumble topping, lemon glaze or just plain awesome recipe.  Probably a combination of the three.  They are fabulous though and will definitely be put on repeat!

Ingredients

Crumb Topping:
5 tablespoons butter, melted
½ cup sugar
½ cup flour
½ cup oatmeal
¼ teaspoon salt

Muffins:
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
zest of 1 lemon
1 teaspoon vanilla
2 cups fresh blueberries

Glaze:
3 tablespoons lemon juice
1 cup powdered sugar
lemon zest, to garnish

Directions
Preheat oven to 350˚F. Line 12 muffin cups with paper liners  Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.  In a medium sized bowl, combine flour, baking powder and salt, set aside.  In a separate bowl, mix butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.  Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.  Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.  Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. While muffins are cooling, make lemon glaze.  Combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.  Drizzle muffins lightly with the lemon glaze and enjoy!

Source:  The Cafe Sucre Farine

{Skinny} Chicken Salad

I don't know about you, but I eat much healthier when I plan ahead.  If I'm hungry and grab whatever is quick and easy, it's usually not so healthy.  If I plan ahead and prepare some healthy snacks and meals to have on hand when hunger hits, it's much easier to stick to healthy eating habits.  This is one of my favorites.  The original recipe is from Jillian Michaels and makes 4 cups.  Each 1/2 cup serving only has 118 calories.  I like to make a double batch and keep the extras in the fridge to pull out for a quick lunch or snack.  You can serve it sandwich style, scoop it up with crackers, roll it up in a leaf of lettuce or eat it just plain.  So many options.  And speaking of options, this recipe is very versatile.  If you're not a fan of the grapes (ahem, Jamie), just leave them out.  Not so fond of the celery?  Replace them with cucumbers.  Cashews are my favorite nut but you can switch them out for another kind if you have a different favorite.  I've listed some optional seasonings that I like to add in (not all at the same time though!).  Play around with it and find the seasonings that do it for you.  Make this salad yours and enjoy a yummy, guilt free, protein packed meal!

Ingredients
1 pound boneless skinless chicken breast, cooked and cubed
1 cup red seedless grapes, cut in half
1/3 cup chopped cashews
1/3 cup non or low fat plain greek yogurt
1 teaspoon honey
1/4 cup celery, chopped
1 tsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Optional seasonings and herbs:  chili powder, garlic salt, cumin, paprika, green onions, parsley, cilantro

Directions
Put the cubed chicken into a large bowl. Add the grapes and cashews and toss gently to mix the ingredients. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt, and pepper. Pour the dressing over the chicken and stir gently to coat. Season to taste.  Store the salad in a tightly sealed container in the refrigerator.

Source:  Cassie Cakes

Cucumber Hummus

I love having a fridge full of homemade dips and sauces.  For some reason I just find that very satisfying.  This homemade hummus is among my favorites.  Five years ago I don't think I had ever eaten hummus.  Once we were introduced, we became quick friends.  Hummus is perfect for dipping pita bread, veggies and crackers.  It makes a wonderful spread for sandwiches and wraps too.  We are big cucumber fans over here and I love the hint of cucumber that this hummus has.  My favorite Mediterranean restaurant serves their hummus with pomegranate seeds.  After eating it like that, I have to add it in.  The little sweet burst of pomegranate in each bite is addicting.  Plus it looks so pretty!  Excuse me now, I need to go eat some hummus.

Ingredients
2 cups Chickpeas, rinsed and drained
2 sprigs fresh Dill
½ Cucumber, chopped
½ tsp Salt
1 TBS Lemon Juice
1 TBS Olive Oil
2 Garlic Cloves
1/4 tsp chili powder
1/4 tsp paprika
olive oil, pomegranate seeds and a dash of cayenne pepper to garnish

Directions
Put all ingredients in a blender and mix until smooth, scraping down the sides if needed.  Scoop hummus into a bowl and drizzle with olive oil and pomegranate seeds.  Serve with pita bread, crackers or veggies.

Source:  Vegan Family Recipes

Shamrock Shake

Nothing says Happy St. Patrick's Day like a cold, creamy Shamrock Shake!  If you want to skip McDonald's and just make them at home, here's a super yummy and super easy recipe.  I took the liberty of adding in Andes Mints because they are just awesome and do good things to this shake.  It you want to keep it true to the Micky D's version, leave out the Andes Mints.  And I have to apologize for the less than green coloring of this shake.  I just used my green food coloring a few days ago, so I know I have some.  It was no where to be found when it was shake making time though.  My attempt at mixing yellow and blue to make green wasn't that successful, as you can see.  Even without the vibrant green color, it still tastes amazing!  Go make yourself a yummy St. Patrick's Day treat and you'll be feeling pretty lucky!

6 cups vanilla ice cream
1 1/2 cups milk
1/2 cup Andes Mints pieces
1 1/4 tsp peppermint extract
15 drops green food coloring
whipped cream and green sprinkles to garnish

Put ice cream, milk, Andes Mints, peppermint extract and food coloring in blender.  You can add more or less mints, extract and food coloring according to your personal likes.  This amount is just about right for us though.  Mix until well blended.  Top with whipped cream and sprinkles.  Enjoy!

Source:  The Slow Roasted Italian

Almond Butter Chocolate Chip Fruit Dip

I'm always on the look out for yummy, kid friendly snacks.  And the healthier, the better.  This dip totally fits the bill!  I almost used peanut butter instead of almond butter but ended up going with the almond butter route.  That was definitely the right choice!  If you don't have any almond butter on hand, go put it on your grocery list right now.  The almond flavor just works so perfectly in this dip.  My kids are all smiles when they get home from school and see this sitting on the counter.  Definitely kid approved.  It's so fast and easy to throw together and definitely puts a smile on my face too!

Ingredients
1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon honey
1/4 cup of mini dark chocolate chips

Directions
Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.

Source:  Whisked Away

Apple Orchard Bars

Have you ever come across a recipe that looks pretty good but you don't expect it to be amazing.  And then you make it and you're like, "Wow, where have you been all my life?!"  That's totally what happened with this baby.  I got this recipe from a friend.  I've tried some of her other recipes before and they've all been wonderful.  I'll admit I was a little skeptical about the coconut (remember, I'm not a big fan).  Given her track record with good recipes though, I decided to jump in with both feet and give it a try, coconut and all.  Okay, mostly with both feet.  I did reduce the amount of coconut (as listed below) so you can add in another cup if you want.  Anyway, lets talk more about how amazing these bars are.  I first made them for an afterschool snack.  Of course I had to sample them before giving them to the kids.  I think I ate three of them before they even got home from school.  They were an instant hit with the kids.  When my husband got home from work he tried one.  You know how people have their polite, obligatory, "This is good" line that most average good food gets?  And then there's the enthusiastic, heartfelt, "Wow, this is amazing!" line that the really incredible stuff gets.  These bars got the "Wow, this is amazing!" line.  Many times.  When we were down to the last two bars, we had to cut them up into 8 little pieces because everybody wanted one last bite.  I made them two more times that week.  The batter is flavored so perfectly.  It's sweet but not so sweet that it makes me feel guilty for serving it as anything but a dessert.  The apples and coconut mix in to give it some girth.  Something to really sink your teeth into.  When I first made it, I decided it needed some nuts on top.  I was originally thinking walnuts but after turning my pantry upside down, I finally accepted the fact that I did not have that bag of walnuts that I was "sure" I had.  I decided to settle for sliced almonds.  That right there, my friends, is fate smiling down upon us.  Sliced almonds are the absolute most perfect nut for these bars.  I've never even gone back to try the walnuts because the almonds nailed it.  I know this is a lot of hype for a seemingly simple recipe, but around this joint, we all think they really are that amazing.

Ingredients
½ cup melted butter
½ cup white sugar
1 cup brown sugar
½ tsp baking soda
½ tsp salt
½ tsp baking powder
2 tsp vanilla
1 tsp cinnamon
2 eggs
½ c rolled oats
1 ½ cups flour
1 C peeled chopped apple
1 ½ cup flaked coconut, divided*
1/4 cup sliced almonds

*If you want to omit the coconut, add an extra cup of oats to the batter and top with only sliced almonds.

Directions
Preheat oven to 375.  In a mixing bowl, add butter, sugars, baking soda, salt, baking powder, vanilla, cinnamon and eggs.  Stir together.  Pour in flour and oats mix thoroughly.  Add chopped apples and 1 cup flaked coconut.  Fold into batter until evenly combined.  Grease 9X13 pan.  Pour mixture into pan and smooth out.  Sprinkle ½ cup of remaining coconut and sliced almonds evenly on top.  Bake at 375 for 25 minutes or till slightly browned on top. Let cool and cut into bars like brownies.

Source:  Shirley Thornton

Dessert Kabobs

If you're looking for a fun and pretty treat that takes almost no effort, try this one on for size.  I think it will fit nicely.  These Dessert Kabobs are super easy, kids can totally help make them and you can adapt it to use whatever you have on hand.  This really is more of an idea then a recipe but here's what we did for these particular kabobs.  Get creative and have fun!

Ingredients
10 wooden skewers
10 large marshmallows
10 strawberries
20, 1/2 inch brownie squares
10 caramel squares
chocolate syrup

Directions
Wash strawberries, cut off tops.  Unwrap caramels.  Stick on skewer starting with a strawberry, then brownie square, marshmallow, brownie square and then caramel.  Place finished skewers on a tray, then drizzle with chocolate syrup.

PB & Chocolate Chip Cookie Dough Bites

I've seen a lot of these dough bite recipes floating around on the internet.  For some reason, I'm a lot more eager to make a recipe that I've already tasted.  A friend of mine had me over for lunch recently and made these tasty little treats.  After trying one, I knew I had to get the recipe!  I don't know if I can say that they are actually healthy, but they are much healthier snack option than some of the other things out there.  I like to add in chia seeds too to make them even healthier.  And they are most definitely kid approved.  They keep asking me to make more!  I like to make a double batch and throw them in the freezer in a ziploc bag for a quick, ready to go snack.  I asked my three year old if he likes they way they taste and he said that they are his "best snack ever"!  Then he added, "brownies are good too".  If they rank right up there with brownies on his Yum Scale and they are a million times better for him, you know we've found a winner!

Ingredients
3 cups oats
1 cup whole almonds
4 TBS butter or coconut oil
1/4 cup peanut butter or almond butter
1/2 cup honey or pure maple syrup
2 tsp vanilla
1 TBS chia seeds
1/2 tsp sea salt
1/4 cup mini dark chocolate chips

Directions
In high-speed blender or food processor, blend oats and almonds until fine flour forms.  In large bowl combine oil, peanut butter, honey, and vanilla.  Beat with hand mixer until smooth. Add oat/almond flour, chia seeds, salt and chocolate chips.  Beat again until combined.  Use a tablespoon sized cookie scoop to scoop dough then hand roll into tight ball.  Place finished bites on parchment paper.  Freeze bites for 5-10 minutes, or until firm. Store bites in freezer bag for quick and easy snack.

Source:  Ashlynd Hunsaker

Krispie Kisses

Happy Valentine's Day!  I'm always looking for cute and creative ways to express my love around this fun holiday.  And if there's anyway to involve food, I know it will be loved for sure!  These Krispie Kisses were a hit with everyone (even my husband thought it was cute) and it's hard to find something easier than rice krispies to make.  Just use a funnel to shape the rice krispies into a "kiss" shape and then wrap them up in foil.  They all liked the personalized paper strips poking out of the top too.  If you miss making these for Valentine's Day this time around, don't wait until next year.  They'd be a fun treat, any day of the year!

Ingredients
3 TBS butter
40 large marshmallows OR 4 cups miniature marshmallows*
6 cups rice krispie cereal
funnel
6 squares of aluminum foil
6 paper strips

*I used pink marshmallows but you can use regular, if you prefer

Directions
Stovetop:
In a large saucepan, melt butter.  Add marshmallows and stir until completely smooth and melted.  Remove from heat.  Add in cereal.  Stir until well mixed.  Spray non-stick cooking spray inside your funnel.  Press about one cup of rice krispie mix into the funnel.  When it is pressed enough to hold it's shape, shake it out onto a square of foil.  Fold the corners up and wrap the foil around the rice krispie treat.  Tuck a personalized paper strip into the top of the foil.

Microwave:
Heat butter and marshmallows in a large, microwave safe bowl, on high for 2 minutes.  Stir.  If not smooth and completely melted, heat for one more minute.  Add in cereal.  Stir until well mixed.  Spray non-stick cooking spray inside your funnel.  Press about one cup of rice krispie mix into the funnel.  When it is pressed enough to hold it's shape, shake it out onto a square of foil.  Fold the corners up and wrap the foil around the rice krispie treat.  Tuck a personalized paper strip into the top of the foil.

Homemade Cinnamon Graham Crackers

Graham crackers are a staple snack in our pantry.  Dunk them in milk, dip the in applesauce, spread them with peanut butter.  So many possibilities!  And then one day I found this recipe for homemade graham crackers.  I know right, you can make these?!  The thought had never crossed my mind!  I knew I most definitely had to give them a try!  They came together very easily.  Similar to making cookies, I'd say.  They actually kind of remind me of ginger bread cookies.  And the taste?  It was fabulous!  You know what they say, homemade is always better.  The kids were totally impressed and I'm pretty much feeling like a domestic rock star right now.  I think these will become a new staple in our pantry.

Ingredients
2 cup whole wheat flour
3 cups all purpose flour
1 cup dark brown sugar, packed
2 TBS wheat bran
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
1 cup butter, room temp
1/2 cup honey
1/2 cup water
2 tsp vanilla
1/4 cup cinnamon sugar, to sprinkle on top

Directions
Preheat oven to 350 degrees. In a large bowl, sift together wheat flour, all purpose flour, brown sugar, salt, cinnamon, wheat bran and baking soda. Cut butter into flour mixture until coarse, add honey, water and vanilla then use beaters to mix together until evenly distributed. Shape dough into a ball then roll flat (about 1/4 inch thick) on a floured surface. You don't want it to be too thick or too thin. Use a pizza cutter to cut into squares then use a fork to make the design in the center and poke holes on top.  Sprinkle with cinnamon sugar.  Place on a parchment lined baking sheet and bake for 10-13 minutes. Cool and serve with a cold glass of milk.

Source:  Who Wants Dinner