I am weak....

What can I say I love food. Now even though my hubby is gone all day today I will have to figure out a way to go running to burn some of this off....sigh. I need a triple jogging stroller!!!!

This recipe would work well for individual servings too just make sure you use oven safe dishes :) 

Strawberry Rhubarb Crisp

Ingredients: 

• 1 cup white sugar
• 3 tablespoons corn starch (you can also use all-purpose flour)
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats
• 1/4 cup slithered almonds, optional
• 1/4 cup chopped walnuts or pecans, optional

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, oats and nuts until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. 
 

 A yummy iced coffee with a piece of this crisp enjoyed in PEACE and QUIET while all 3 of my boys napped....yes all 3 at the same time :))))))

Avocado Butter....

I don't know about you all but I love Avocado. I would eat it here or there I would eat it anywhere. I would eat it on a boat I would eat it with a goat.....ohh boy I do I need to get out and be amongst adults!!!

Our little baby boy is 2 months old now and I still have a little over 10 pounds of baby weight to loose...sigh. I hate dieting. But it's foods like this that keep me going. I did make my hubby his favorite strawberry rhubarb crisp and though my lunch was simply delicious and satisfying that evil dish is staring at me from the kitchen calling me...eat me....eat me. I will be strong!!!

Avocado Butter:

1/2 avocado
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper, or to taste
1/2 tsp fresh chopped cilantro (basil is delicious too)
1 tsp of mayo (I used light)
1/2 tsp lime

Directions:

 Cut the Avocado in half and twist. The pit will stay on the one side.

 Using a spoon scoop out one half of the avocado onto a cutting board and place remaining ingredients on top, except lime. Using a fork mash them all together till nice and creamy. You could also use a food processor for this part.

 Drizzle with lime and continue mixing. You can skip this the only reason I used it was because in the middle of making my lunch baby Christopher decided he could not wait to eat. The lime keeps it from turning brown but I really liked the flavor it added.

 This recipe makes just enough butter for one sandwich for me. You could make it go further if you used less but like I said I like me some avocado :) SO here is a little tip....if you did not know this once you cut into an avocado you pretty much have to use it right away or it will turn brown and icky. I found that if you leave the pit in the avocado and drizzle it with a little lime or lemon it will stay nice and fresh longer.

Just store it in a zip lock baggie with the pit left inside.

Delicious....you can eat it on a burger, on a freshly baked peace of bread, in tacos, with some tortilla chips, on a sandwich with a spoon or you can eat on a train or in the rain :0 ohh boy Dr. Suss book are stuck in my head. 

I had mine with a salmon burger on a sandwich thin with a tomato, spinach, and a slice of cheese :) 

For desert I had some fresh fruit but that strawberry rhubarb crisp is staring at me.....be strong!!!

Lemon Bars....

I'm not sure why I do this to myself. I'm trying to loose the baby weight but then I go and make lemon bars like this that I simply can not resist. SO of course I had one for breakfast with my cup of coffee...sigh....food is my weakness!! I used my Samoa cookie recipe for the crust it's flaky, not too sweet, and delicious.

Cookie:

• 1 cup softened butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Directions:
Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

Press the dough into a 9x13 lightly greased baking dish.

Bake cookies for 10-12 minutes, until very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet.


For filling:
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
For garnishing:
About 3 tablespoons confectioners’ sugar

In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.
Planning Ahead: The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.

Getting closer....

 Chocolate French Macarons with a Chocolate Peanut Butter Genache!!!

So our baby boy is due to make his appearance in 3 weeks from tomorrow. Wow getting closer now. Today I was really craving something sweet and could not decide what to make. I wanted to try making whoopie pies but did not have all that I needed at home. So then I decided on Macarons. I have not made them in a while and since we will be moving and need to clear out cupboards this was the perfect thing to make. I don't have a recipe for you because I was just throwing things together and just wanted to enjoy myself in the kitchen. I'm not sure when I will be able to or have the time to just relax and bake again. With delivery then taking care of 3 kids 4 and under and moving and getting settled I will be one busy mama. After the baby I will also be giving up sweets till the baby weight comes off so you will not see any sweets posted on here but most likely some healthier meals to help me along the way!!!

Our new addiction....

My friend Sara got me addicted to her Home Made Granola. I found a similar recipe that I really like and it's actually the prep that is different more than the recipe. What I really love about home made granola is how versatile it is you can put whatever you like in it, nuts raisins, any kid of dried fruit, sunflower seeds, flax seeds or switch it up every time. Also since Oats are very inexpensive this makes for a cheap snack or breakfast. We like to eat ours for breakfast but I've learned to have a little bag of this in my purse for a snack for myself or the kids who also love this stuff.

So this is how I usually make ours but feel free to make it your own!!!

Homemade Granola

Ingredients:
4 cups old-fashioned oats (not instant)
1/2 cup sliced almonds
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar
1/2 cup honey
1/3 cup vegetable oil
2 tsp vanilla extract
1/2 cup raisins
1/2 cup dried cranberries

Directions:

Position rack in middle of oven and preheat oven to 375 degrees. Mix oats, nuts, cinnamon, and salt in a large bowl. In a saucepan combine brown sugar, honey and oil and bring to a simmer over medium heat.
Remove from heat and stir in vanilla. Pour the hot liquid over the oat mixture, stir and toss until thoroughly mixed.
Spread granola on a baking sheet lined with parchment paper or a silicone mat and bake until golden brown. about 20-25 min stirring occasionally to ensure even baking. Transfer granola to a large bowl and let cool. If you prefer a more chunky granola like I do mix it right away when you take it out of the oven then let it cool COMPLETELY without touching it at all it will dry into one big sheet then you can just brake it up into chunks and add the raisins and dried cranberries and mix till combined.

Waffles.....

I simply can't believe that I have never posted this recipe. It re visits our breakfast table weekly and on days like today it even makes it's appearance at lunch time. These also freeze well so if you have extra leftover throw em in a freezer bag once they are completely cooled and just pop em in the toaster when you need them.

I used to own a cheap little $14 waffle maker from wall-mart but over the holidays I purchased this beauty with some gift cards I had received. So worth every penny.... it is simply fantastic. I first bought a Food Network brand waffle maker but it broke on the first waffle I made....can you believe that??? And of course it was on day when we had company for breakfast. I was so mad and took it back. While I was browsing all the different ones they had an older Swedish (how fitting) gentleman chatted me up and recommended that I go to a totally different store and get the round one. At first I dismissed him but then decided to take his advice and I'm glad I did. This thing is AWESOME!!! Now don't get me wrong my little $14 waffle maker did the trick for many years and it was fine but this baby makes them nice and thick and fluffy and cooks them eavenlly and the timer works just right.

I have been using this recipe for a couple years now. I keep meaning to try something new....different....but sometimes you just don't mess with something that aint broke :)

Waffles

2 cups flour
2 Tbs sugar
1/2 tsp salt
3 tsp baking powder (haha ok a little side note here DO NOT use baking soda like my sometimes so helpful husband did the other day) 
2 eggs seperated
1 3/4 cup milk
1/4 cup melted (cooled) butter
1 tsp vanilla (optional) 

Directions:

 First you want to beat your egg whites with an electric mixer until nice and stiff then set aside. If you have a kitchen aid then while they are beating mix your dry ingredients in a bowl (flour, sugar, salt, baking powder, not soda :) ) If you do not have a stand mixer it's always a good idea to get these mixed before hand. 

Next you want to mix your wet ingredients together (egg yolks, milk, butter, vanilla) Make sure your butter is melted but not hot otherwise it will cook your eggs and you do not want that. I usually melt mine in the microwave and just let it sit out a while. Then add the flour mixture and beat till well combined. About 3 minutes. 

And the last step is to gently fold the egg whites into your batter....there all done. 

Make sure you do not overfill your waffle maker or you will end up with a mess. 

Mine came with a nifty little measuring cup and it ensures that I do not overfill. 

Sometimes I do under fill tho but it's better than a mess. oooo did I mention that this one makes two at a time :) 

 They can't get enough!!!

No this was not our breakfast it was lunch and YES they are still in their jammies!!!! DO NOT judge I am nesting and have been running around like a crazy woman cleaning EVERY nook of our house. They don;t mindandit'sonly been two days and my house is almost all clean now.....wish it meant that this baby would make it's appearance already.

purrrrrrfection..........enjoy!!!

Samoa Girls Scout Cookies

It's Girls Scout season and I was so upset when ehh hemmm my sister did not order these cookies for me from her daughter this year. They are my favorite....I LOVE EM!!! When I saw this recipe I just had to try it. They are simply delicious and even better than the ones you order.....don't tell the Scouts I said that don;t want any angry girls at my door step. 

They are a bit of a fuss to make or maybe it's just that I'm 9 months pregnant and my back hurts and my belly is in the way either way they are worth the effort.


Samoa Girls Scout Cookies, adapted from A Bicycle Built for Two

Ingredients for the cookie:

• 1 cup softened butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Directions:
Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined or on silicone mat baking sheet and make a hole in the center. I used a bottle cap. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Ingredients for topping:

• 3 cups shredded coconut
• 12 ounces of caramels
• 1/4 teaspoon salt
• 3 tablespoons milk
• 8 ounces chocolate chips

Directions:
Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.)

 These are seriously addictive so make them at your own risk. 

This little guy LOVED em!!!

Croutons....

It's winter here....I mean it's a cold, windy, snowy blizzard outside and I am very thankful for the warmth of our home this afternoon and the coffee I'm drinking but will be regretting later wen I'm trying to go to sleep. It seems as though this week I have been baking bread a lot. I made loaves of bread, home made hamburger buns and dinner rolls. I have had ends and pieces left over here and there and I just can't let them go to waste. What do you do with leftover stale bread? Sometimes I dry the pieces of bread in the oven on really low heat then throw the bread in a food processor to use for bread crumbs.This time I made these.....

Today since it was so yuckie outside I was craving soup. I could not make up my mind as to what kind of soup to make with what I had on hand but when my hubby finally called at 4:00 that he was on his way home I finally settled on this Broccoli Soup. It was definetly the right decision it was so delicious and comforting. I had all these ends and pieces of bread and diced them up to use them with our soup. I used seasonings that would go well with the soup.

Croutons:

4 cups of diced bread
1/4 cup olive oil
2 Tbsp of butter
1 Tbsp dried parsley
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
pinch of cardamom ( I use this in the soup it makes it extra special)

Directions:

Pre-heat oven to 450 degrees. Melt the butter and add the olive oil and the rest of the seasonings. Spread the diced bread on a cookie sheet and sprinkle the olive oil mixture over the bread then toss all together using your fingers. Bake at 450 degrees for about 10-15 min or till they crisp up and turn a little brown.

They were so yummmmmmooooo!!! Made the soup that much more enjoyable. Here is another combo that I like to use for croutons.

Homemade Garlic Croutons


1 loaf french bread (a few days old or any other bread you want to use up)
3 tbsp olive oil
3 tbsp unsalted butter, melted
4 cloves garlic, chopped
2 tsp salt
1 tsp pepper
1 tsp Italian seasoning

Directions : 


Preheat the oven to 450 degrees F.
Cut the bread  into small cubes. Transfer cubed bread to a parchment lined baking sheet.
Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.
Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.
Bake for 10-15 minutes until they are golden brown. Remove from oven and let cool before serving.

Such an easy thing but what a yummy addition. 

 Ohh and speaking of buns :) yes this little baby bun is still baking!!! I am 31 weeks today and ready for the arrival but not till he is good and ready :)

Bread....

I'm not sure if there is a better smell in the world than the smell of baking bread coming out of the oven. Seriously they should make an air freshener that smells like freshly baked bread. It would be a hit....really.....someone should try it.

I have tried many bread recipes in the past. I recently got a bread machine on Freecycle unfortunetly it does not work so well but hey it was free and actually I will probably end up getting rid of it. I love bread, I'm addicted to bread, I love all kinds of bread from white to rye bread but there are few recipes that have worked for me. I recently came across this recipe and I simply could not wait to try it. Just looked delicious and pretty simple to make. Today I finally found the energy and extra time to make it.

It's absolutely delicious and BY FAR the BEST bread I have ever made. This is one of those recipes that will definetly be used over and over in our house. Between the kids, myself and my husband the 1st loaf is almost gone. Try it.....try it soon.

WHITE BREAD (makes 2 loaves)
adapted from A Foodie Stays Fit

Add the following ingredients to Bosch or large mixer and mix for 2 minutes.

• 1.5 tablespoons active dry yeast
• 1/4 cup white sugar
• 2.5 cups bread flour
• 3 cups quite warm water

Then add:

• 1/2 cup flour
• 1/2 cup canola or vegetable oil
• 1 .5 tablespoons salt

Mix for 4 more minutes.
Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
Bake at ~350 degrees for about 33 minutes.

Award....

I was honored with this blog award by Melissa.  Thank you so much I am very honored and very excited to receive this award.

There are a couple of conditions for the award:  You have been TAGGED and want to participate? Then create a post where you post the 'LOVE BLOG' image. You should also blog the persons link that gave you the award and inform her/him that you accept the award.You can then choose 3 - 5 favourite blogs which you also link in your post, then each blogger will inform you that they have been tagged.

Please note: The aim of this action is that we bring unknown, good blogs to light, so I was asked not to blog fellow bloggers that already have 3,000 followers. Again, I am not adding this requirement for those I'm passing the award on to; that choice is up to the recipients.

Now the hard part is choosing who to pass along the award to. I love followers, so I think this award is a nice way of creating visibility to some of us who are followed less and/or just starting out.

Here are some of my favorite ones I visit:

One Income Family
Buns in my Oven
Belleau Kitchen

Thank you again Melissa for this award! Join in the fun everyone!!!

SO much for that....

Life has just been going by way too quick these days. So much for my plan to post one recipe a day till I get caught up. I just can't seem to keep up with things. Some of you may be wondering what I have been up to well to those of you that do not know I am a mommy of two little boys 4 and 2 and I have been super busy baking just a little different kind of baking. For the last 7 months I have had a little bun in my oven coking and making me tired and for the most part miserable!!

I am now just about 29 weeks along and ALMOST done :) Can;t wait to meet the little bun that's been cooking and give all of you who have not given up on me just yet a proper introduction.

Now for one of my FAVORITE new recipes. I am sorry I do not have a very good picture, like I said picture taking has not been a very high priority or presentation for that matter but do not let that mislead you into thinking that these are not delicious because ohh me or my they were. I got the recipe from The Girl Who ate Everything and she does have some fabulous pictures so do check her site out! This dish was absolutely fantastic and the whole family loved it. It's perfect for company and not too much of a fuss to make also easy to make ahead which is always a plus with 2 little toddlers at my feet most of the time. I did do a few things a little differantly so check out my notes.

Chicken and Spinach Stuffed Shells

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken (I always pre bake a few chickens breasts on the bone and use the shredded chicken for a few different recipes in a row it's a great time saver)

2 cups fresh chopped spinach ( I used a frozen 10 oz box thawed and drained)

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I only used one and it was PLENTY)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes ( I used fresh)
1 Tbsp dry basil (this was not in the original recipe, I would use fresh if I had it on hand)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Secret Recipe Chocolate Chip Cookies and a come back to food blogging.....

As promised HERE I will make my comeback to food blogging by posting one of my favorite cookie recipes. I forgot how delicious these were. My husband who seems to like only one type of cookie my chocolate chip recipe also thinks that these are scrumptious. They are also a winner with the kids.

Secret Recipe Chocolate Chip Cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 tsp lemon juice
2 eggs
3 cups chocolate chips ( I only used 1 cup I like to taste the cookie and not just chocolate)
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper or silicone mats. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

3. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well.  Using 1/4 cup of dough for each cookie, scoop round balls with an ice cream scoop and place 2 1/2 inches apart on prepared baking sheet. ( I like to make my cookies little so I used a small ice cream scoop and cut the baking time to 10 min)

4. Bake until cookies are lightly browned 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

 They are very addictive!!! Enjoy!!!

Hello December....

Gingerbread Cookies:

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
2 tsp white vinegar
1 egg lightly beaten
3 cups flour
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp ground cinnamon
1/4 tsp salt

Chocolate sauce:

1 cup white chocolate 2 Tbsp shortening (or more if the chocolate is still too thick)

Directions:

In a saucepan combine butter, sugar, molasses, and vinegar; bring to a boil stirring constantly. Remove from heat and cool to lukewarm. Stir in the egg.

Combine the flour, baking soda, ginger, cinnamon and salt; stir in molasses mixture to form a soft dough. Cool dough for 2 hours or overnight. Roll dough out to 1/4 inch thickness ( you do not want them too thin to keep them nice and soft) and cut out into desired shapes. Bake at 375 degrees 6-9 minutes. (my oven takes exactly 8 minutes for these to be perfectly soft and fluffy and yummy as long as I get the thickness correctly)

When cookies are cool ( I actually like to do this when they are still warm it gives them a THIN coating of chocolate) melt the chocolate and shortening till completely dissolved and smooth then dip the cookies in the chocolate. Lay them out on some parchment paper and let them set completely. For the snowflakes I made in the picture I piped the white chocolate. I used just a little bit of shortening to make the chocolate smooth them placed it in a piping bag with a super small tip then piped the design.

Sweet potatoes

These were so incredibly delicious and SO easy to make though cutting sweet potatoes is not always an easy task but with a sharp knife and a little strength or the help of your husband ;) it's doable.

Sweet Potato Rosemary Fries

4 sweet potatoes, cut up into thicker strips
1 Tbsp fresh rosemary, diced
1 tsp salt
1 tsp pepper
2-4 Tbsp of olive oil

Pre-heat oven to 400 degrees. Line a cookie sheet with aluminum foil for easy clean up. Spread the sweet potatoes out on the sheet (you want them spread out so they crisp up just a little and cook better) drizzle with the olive oil then sprinkle with the rosemary, salt and pepper. Give them a bit of a toss and pop them in the oven for 40-50 min till nice and tender!!!

Yum yum yum.....I could have eaten all of them by myself!!!! We had ours with some sun dried tomato marinaded and grilled chicken and it was perfect.....perfect I tell ya!!!

No Bake Peanut Butter Balls

No Bake Peanut Butter Bars (or whatever else you make them into)
adapted from Indecisive Baker


Ingredients:
1 cups butter, melted
1 1/2 cups peanut butter
1 1/2 cups graham cracker crumbs
1 lb. powdered sugar
2 cups semisweet chocolate chips

Directions:
Crush graham crackers into crumbs- I place mine in a zip lock bag and rolled them out with a rolling pin. you can also use a food processor or crush them with your hands.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well. It will form a soft, moist dough. I used my Kitchen Aid for this. If you feel like a work out - use a bowl and spoon.

Press the dough into a lightly greased 9x13 parchment lined pan

In another microwave safe container, melt the semi sweet chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread on top of the peanut butter mixture till smooth. Melt dark chunks in the similar fashion and drizzle on top of the semi sweet. IF you want pretty little bars- score the chocolate now, for easy, no breakage cutting later.

OR use candy molds or mini silicone cupcake molds. They would be utterly adorable and no cutting to worry about.
 OR DO WHAT I DID....refrigerate the peanut butter for a few hours or overnight till it's set. Using a little ice cream scoop or a teaspoon scoop a small amount of the mixture into your hand and roll it into a ball. (I refrigerated the balls for another hour to make dipping easier) then dip in the melted chocolate.

However you do it, after done spreading chocolate refrigerate until chocolate is set!

 

These should come with a warning label : dangerously addictive