Tag Archives: snack

No-Bake Energy Bites.

As a mom of two, life is often quite hectic.  The Fruitaholic is on Spring Break this week and the Husby is working so in order to keep from killing each other, I’ve made sure that we stayed super busy.  So busy, in fact, that I completely forgot about this week’s swap until Sarah posted a reminder.  With what felt like every minute of every day scheduled and no vacation in sight, I had little time nor motivation to cozy up in the kitchen so I picked something I knew would be super quick and easy to make in what little time I found myself with.

Fortunately, these energy bites fit perfectly into our busy lifestyle.  Most days we’re rushing out the door to get the Fruitaholic to school on time, which means I barely have time to put on clean clothes let alone eat anything for breakfast.  Lunch is pretty much the same:  The Fruitaholic eats at school and I run errands with the Baby Burrito while he’s there so I inevitably end up running through a drive-thru before our next activity.

But tossing a couple of these into my bag before we leave for the day is about as quick and easy as it gets.  And it definitely doesn’t hurt that they’re really good and infinitely adaptable.  I’m going to try chopped almonds and dates in the next batch.

Jen, I totally owe you a ‘real’ recipe since I took the easy way out but I’m glad that I found something new to help ease the craziness of my life right now!

No-Bake Energy Bites.


  • 1 Cup Coconut Flakes
  • 1 Cup Rolled Oats
  • 1/3 Cup Ground Flaxseed
  • 1/2 Cup Mini Chocolate Chips
  • 1/2 Cup Peanut Butter
  • 1/3 Cup Honey
  • 1 tsp. Vanilla


Add the coconut flakes to a skillet and set over medium heat. Cook, stirring frequently, until toasted, 4-5 minutes.

Add the oats, toasted coconut, flaxseed and chocolate chips to the bowl of a stand mixer fitted with the paddle. Stir, then add the peanut butter, honey and vanilla and mix until well combined. Refrigerate for at least one hour.

Using a cookie scoop, form the mixture into balls. Store the bites in an airtight container in the refrigerator for up to two weeks.

Source -

Slightly adapted from Becoming Pigzilla


Pepperoni Pizza Puffs.

Happy first day of Fall!

Even though there are still a few more weeks left of the season, baseball has been set on the back burner in favor of football.  And even though I’m not a fan of the game, I’m a big fan of all the food that goes along with it.  Even if it’s just the Husby watching the game, I ultimately end up making a huge spread to graze on throughout the day.

This week’s swap was another Blogger’s Choice and I was introduced to a new-to-me blog, Becoming Pigzilla.  I initially had picked out a different recipe and had gone to the grocery store to get all of the ingredients, but even though I remember putting potatoes into a produce bag, they somehow never made it into my cart nor onto the belt at the register.  Baby is eating my brain!

Luckily, I had all of the ingredients for these pizza puffs waiting at home.  They were simple to whip up and made for an awesome lunch.  The Fruitaholic thought they were too spicy but next time I’ll omit the red pepper flakes to make them more kid friendly.  I’m already planning to make a double batch for the next big game and one to have in the freezer for a quick meal once baby girl gets here.

Pepperoni Pizza Puffs.

Serving Size: 24 Mini Puffs


  • 3/4 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Mini Pepperoni
  • 1/2 Cup Marinara Sauce


Preheat oven to 375.

In the bowl of a stand mixer fitted with the wire beater, whisk together the flour, baking powder, oregano, parsley, basil, garlic powder, red pepper flakes and salt until well combined. Add the milk and egg then mix again. Stir in the mozzarella, parmesan and pepperoni. Let sit for 10 minutes.

Using a cookie scoop, spoon batter into the greased cups of a mini-muffin tin. Bake for 20 minutes, until tops are puffy and golden brown.

Serve warm with marinara sauce for dipping.

Source -


Mini Honey Corn Dog Muffins.

With the Husby out of town this week, I’ve been on the lookout for simple, uncomplicated meals for the Fruitaholic and myself.  As soon as I saw these on Pinterest, I immediately added them to this week’s meal plan.

When the Husby is home, I don’t usually worry about what to make for dinner, since it’s pretty simple to make some mac and cheese or a PBJ for the Fruitaholic if he doesn’t like what we’re eating.  But when we’re on our own, I prefer to make something that I’m sure the Fruitaholic will like (so I end up eating a lot of the aforementioned foods).  These were perfect for our needs!

They’re all the fun of the battered red hot on a stick without the pointy weapon that all kids seem to love.  The Fruitaholic kept asking for more “hot dog pancakes.”  I ate an absurd amount before I had even plated any for him.  They would be a wonderful addition to a party spread.  I froze the leftovers, so I’m excited to have an easy lunch solution later this week.

Mini Honey Corn Dog Muffins – slightly adapted from Iowa Girl Eats

  • 1/4 Cup Melted Butter
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Cup Sugar
  • 1 Tbsp. Honey
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1/2 tsp. Baking Soda
  • 1 Cup Cornmeal
  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1/2 tsp. Salt
  • 8 All-Beef Hot Dogs, cut into 1″ bites

Preheat oven to 375.  Spray a mini-muffin tin with non-stick spray.

Combine butter, applesauce, sugar and honey in a bowl and mix until combined.  Add the eggs, mix again, then add the buttermilk and stir together until smooth.

In a separate bowl, mix together the baking soda, cornmeal, flours and salt.  Add half of the mixture to the wet ingredients, stir until combined, then add the remaining half and stir again.

Spoon 1 Tablespoon of batter into each mini-muffin cup.  Stick one hot dog piece into the middle of each cup.

Bake for 10-12 minutes until the cornbread is golden brown.  Cool in the muffin tin for 5 minutes then transfer whatever is not being served to a cookie rack.

Store the leftovers in the refrigerator.  To reheat, microwave for 20-30 seconds.  If reheating from frozen, microwave for 1-2 minutes, until warm all the way through.

Caramel Chex Party Mix.

If you’re anything like me, you excel at procrastination.  I am the queen of waiting until the last minute to do anything.  But with this very post, I may just have accomplished something I’ve never done before and up until now, was not even sure was possible: I both procrastinated and planned ahead at the very same time.

You see, this holiday treat is courtesy of the Recipe Swap.  Here’s a little bit of how it works behind the scenes.  The swap happens every other week so that everyone participating has enough time to make and blog their recipe.  During the off week (on a Monday), our lovely organizer Sarah puts out the theme and call for submissions and then on the day the recipes are due (always a Friday), she swaps the recipes and passes them along, and we have until the following Friday to make it.  So essentially, this recipe has been sitting in my inbox for two weeks now.

I’ve looked at the recipe probably twenty times since it arrived.  Three times this week, I set out to buy the ingredients but either lack of motivation to leave the couch, inclement weather or a cranky toddler put it on the back burner.  But tonight (Thursday), at 7pm, I finally got off my butt, acquired everything I needed and set to work.

It was festive, sweet, tasty and easy to make.  And the best part?  It took maybe all of 20 minutes to throw together, which is great for a dawdler like me. It would be awesome to bring to a holiday party (who doesn’t love Chex mix?!), which in case you were wondering, I am planning to do this weekend.

Two birds, one stone.  Done and done.

Caramel Chex Party Mix – slightly adapted from Chex and submitted to the swap by Nestie DMBlack

  • 4 Cups Rice Chex Cereal
  • 4 Cups Corn Chex Cereal
  • 1 8 oz. Can Mixed Nuts
  • 1 Cup Brown Sugar, packed
  • 1 Stick (1/2 cup) Butter
  • 1/4 Cup Light Corn Syrup
  • 1 1/2 tsp. Vanilla
  • 1/4 tsp. Baking Soda
  • 1 12 oz. Bag Plain M&Ms

In a large microwave-safe bowl, add the rice and corn cereals and the mixed nuts.  Place the brown sugar, butter and corn syrup in a smaller microwave safe bowl and microwave, uncovered for 1 minute on high.  Remove from microwave, stir, and microwave again 1 minute more, until the mixture has melted and is smooth.  Stir in the vanilla and baking soda.  Pour the caramel over the cereal and nuts and stir until evenly coated.

Microwave uncovered on high 5-6 minutes, removing and stirring after each minute, until the cereal is lightly browned.  Cool for 5 minutes, then spread on waxed paper.  Cool completely, then break into bite sized pieces and stir in the M&Ms.  Store in an airtight container.