Friday, April 12, 2013

Food Friday & Friday Letters

Dear New Job, I am really enjoying you so far. I have had to adopt the learn as I go method as inevitably something comes up that I do not know how to do, but it's turned out OK.  It's fun to hear people talk about houses all day every day.  Dear Weather, Thank you for cooperating for another beautiful weekend ahead. 70's. It can't get any better than that.  Dear Ribapalooza, I have self titled this weekends event.  We are having ribs (as we usually do) for David and his Dad's birthday celebration.  I can't wait.  It's been too long. Dear May 3rd, We're excited that we've booked a trip up to NY to see family and attend Jen's baby shower.  We are just hoping that the kids behave themselves as it's just the girls and the babes!
Food Friday:
I have tried a lot of new recipes the past few months, but I have yet to post any here. I like to have them on the blog because it's so easy for me to look things up when planing my grocery shopping.  I have a bunch of recipes on pinterest, but it's SO hard to find after I pin them (they need to have a search box within your boards).  I swear I have posted this recipe before, but I can not find it anywhere so maybe I didn't.

No Bake Energy Bites, adapted from Smashed Peas and Carrots
Makes 18-20
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup crushed cheerios (she used coconut flakes instead)
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything in a mixing bowl
I used crushed cheerios as to help the bonding together of the ingredients as I don't love coconut flakes.
Refrigerate for about an half hour until the batter is workable. Roll them into balls and you can store them for about a week in the refrigerator.

She lists great variations that you can do if you don't like something or want to spruce things up a bit. So check them out. I love these and they don't take much effort at all.
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1 comment:

Joanna said...

these sound great! will have to make - thanks for sharing!

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