(Healthy) Peanut Butter Balls

1/2 cup creamy natural peanut butter 

1/2 cup honey

3/4 cup nonfat powdered milk (I suspect protein powder would work too)
3/4 cup quick-cooking oats

Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 20 balls.

Source: The Girl Who Ate Everything, via LuLu the Baker

Sweet Potatoes with Pecans and Goat Cheese

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

Serves 2 1/2

Source: Smitten Kitchen

7-Layer Greek Dip

1 8 ounce package cream cheese, softened (I used low-fat)
1 teaspoon dill weed or Greek seasoning (salt free--go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 teaspoons lemon juice
1 1/2 cup hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions (about 3 green onions completely chopped)
1/2 cup crumbled Feta cheese
1/8-1/4 cup minced fresh parsley


With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.


Source: Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook

Classic Pretzels

1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons non-diastatic malt powder or sugar
1 tablespoon salt
2 1/2 to 3 cups King Arthur Unbleached All-Purpose Flour

Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough. Knead well, place in a bowl, and let rise till doubled.

Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet.

When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned.  Yield: 16 soft, chewy pretzels.

Source: King Arthur Flour

Won Tons

1 pound lean ground beef
1 egg
1/2 teaspoon Accent
1/2 bunch green onion
1/2 can water chestnuts
1 package won ton wrappers

Chop green onion and water chestnuts small. Mix all ingredients except wrappers. Place 1 teaspoon mixture in center of wrap. Fold into triangle and fold again so it looks like a diaper. Don't seal completely, grease needs to be able to escape while cooking. Deep fry in oil until golden. While hot, shake salt over won tons.

Source: Ann Mori

Beef Jerkey

2 teaspoons liquid smoke
2 cups water
1 cup soy sauce
1 teaspoon celery salt
1/2 teaspoon pepper
3/4 teaspoon seasoning salt
1 teaspoon garlic salt
1 1/2 pounds flank steak sliced with the grain

Mix all marinade ingredients. Marinade meat overnight. Drain and place in dehydrator or oven 150 degrees) for 6-8 hours.

Source: Mosley Family Favorite

Garlic Bread Spread

1 cup sour cream, room temperature
1 cube butter, very soft
1 teaspoon garlic salt
1/4 to 1/2 cup Parmesan cheese, the powdered stuff
1 clove garlic
Fresh parsley
Loaf French bread, halved horizontally

Mix altogether in small bowl. Spread mixture on loaf halves. Wrap foil around bottom and sides of halves so edges won't burn. Bake at 350 for 1/2. If not lightly browned after 30 minutes, turn oven to broil and watch bread until it turns light brown.

Source: Mosley Family Favorite

Bagel Dogs

2 cups water (110° F)
2 packages, active dry yeast (I use instant yeast)
3 tablespoons sugar
3 teaspoons table salt
5 1/2 cups unsifted all-purpose flour (approximately)
12 quality all-beef hot dogs (like Nathan's)
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish

 Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast.  Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.

Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.

Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.

Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.

Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan.  they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.

Makes 12 dogs

Source: Real Mom Kitchen

Buffalo Chicken Salad

1-½ cup chopped chicken
¼ teaspoons seasoned salt (like Lawrys)
2 stalks celery, diced
3 tablespoons chopped dill pickle
½ teaspoons dried parsley
2 teaspoons Franks Red Hot Sauce (or More To Taste)
Dash salt and pepper
2 tablespoons mayonnaise
2 tablespoons low-fat or fat-free plain yogurt


Sprinkle seasoned salt over the chopped chicken in a medium bowl and stir gently. Add celery and pickles to the bowl and set aside.

In a small bowl, mix together the mayonnaise, parsley and Frank’s Red Hot sauce. Season with salt and pepper to taste. Mix everything together and enjoy (or refrigerate for at least 30 minutes to really let the flavors meld!).

Source: Slightly adapted from Tasty Kitchen

Curry Chicken Salad

5 chicken breasts, cooked
1 1/2 cups mandarin oranges
1/4 cup slivered almonds, toasted
Grapes, halved or quartered
Green onion, for garnish

Dressing:
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
1 teaspoon curry powder
3 teaspoon grated onion

Mix dressing ingredients. Toss with chicken, oranges, almonds, grapes. Serve topped with green onions.

Asparagus, Leek, and Gruyere Quiche

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Course salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half and half
Ground nutmeg
Pie crust
1 cup shredded gruyere cheese (4 ounces)

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool,then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)

Seves 6

Source: Martha Stewart Everyday Food

Grilled Cheese and Ham Sandwiches

8 frozen toaster waffles
1 tablespoon Dijon mustard
1/2 pound sliced deli ham
1/4 pound cheddar, thinly sliced (sharp white is great)
4 tablespoons unsalted butter

Place 4 of the waffles on a work surface. Spread one side of each with the mustard. Top with the ham, cheese, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter. Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.

Serves 4

Source: Real Simple