Sunday, December 22, 2013

Breakfast Bites

I've been playing around with the recipe for awhile trying to find a healthy combination of things that will work for a breakfast bite.  I wanted something with protein, minimal sugar, and that would be easy-to-grab since mornings aren't my best time.  I'm not hungry in the morning, but if I don't have something to snack on during morning recess, I end up hangry (hunger that leads to anger), which makes for an unpleasant morning.    

I've found it works best to send the oatmeal, nuts, and flaked coconut through the food processor beforehand.  Using the food processor eliminates the need for chopping and makes forming the bites a little easier since the ingredients are uniformly chopped and small.  Shredded coconut won't need the food processor.  

  • 2 cups oats
  • 1 cup crispy rice cereal
  • 1 cup coconut, shredded or flaked 
  • 1/3 cup ground flax seed
  • 1/2 cup chopped nuts (I've used peanuts and cashews.)
  • 1 cup peanut butter
  • 1/4 cup honey
  • 1/4 cup coconut oil 
  • 2 teaspoons vanilla 

Combine the oats, rice cereal, coconut, flax seed, and nuts in a large bowl. 

In a medium saucepan, heat peanut butter, honey, coconut oil, and vanilla until melted and combined.  

Pour peanut butter mixture into dry ingredients and stir gently to combine.  

Place bowl in refrigerator for 20 minutes. 

Roll into small bites and store in the refrigerator or freezer.    

Source:  modified from Mel's Kitchen Cafe

Saturday, December 14, 2013

Mini Cheesecakes

I made these for the first time when I was in college.  My roommate, Lyndsey, needed some sort of refreshments for one of her vocal concerts so we went to work making a boatload of mini cheesecakes.  I just had them again recently at Thanksgiving and was reminded of how tasty they are. Delish and super simple.  This is a great recipe to have in the books.


  • You can use Nilla wafers for the crust or you can make the crust below.  Finding Nilla wafers here is tricky so I need an alternative.
  • I've adjusted the amounts based on the ingredients I can find here.  So, I've given two versions for the fillings, depending on whether you are in or out of the U.S.  



  • 1 cup graham crackers
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted 

Mix together and press into the bottom of cupcake liners.  I use a tart tamper for this part. 

Bake for 15 minutes at 325 degrees.  

Filling (in the U.S.):
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon lemon juice (optional)
  • zest of 1 lemon (optional)

Filling (outside the U.S.):
  • 600 grams cream cheese, room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 teaspoon lemon juice (optional)
  • zest of 1 lemon (optional)

In a stand mixer, beat cream cheese until light.  

Add sugar and vanilla and continue to mix until well blended.  

Add eggs and mix well.  

Pour over crusts (or Nilla wafers), fill 3/4 full.  

Bake at 325 degrees for 20-25 or until set.  

Top with raspberry puree, cherries, mandarin oranges, or chocolate shavings.  

Source:  Stephanie Moy and Marsha Porter

Wednesday, December 4, 2013

Creamy Confetti Corn

I made this for Thanksgiving and WOW-EEE, corn has never tasted so good.  Plus, using bacon where I live is like a super big treat, so I might have used more than the recipe called for, which proved to be a good move on my part.

This is a nice twist on what can be a boring side dish.  You might want to add it to the menu of one of your upcoming holiday meals.  Enjoy!  


  • 8 slices bacon, chopped
  • 2 (15 ounce) cans yellow corn
  • 1/2 cup white onion, chopped
  • 1/2 cup red bell pepper, finely chopped
  • 8 ounces cream cheese, cut into cubes
  • 1-2 tablespoons milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup green onions, finely chopped

Cook the chopped bacon until golden and crisp.  Transfer bacon to a paper towel lined plate.  Leave a thin coating of bacon grease on the pan.  

Add the corn, onion, and red pepper and cook over medium heat, stirring occasionally until the vegetables are tender and the corn is heated through, about 6-8 minutes.  

Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.  

Stir in the sugar, salt, and pepper.  Taste for seasoning and add more salt if needed.  

Stir in the green onions.  

Serve warm topped with bacon.  

NOTE:  Dish can be made up to 2 days ahead of time.  Scoop the creamy corn mixture into an oven-safe dish.  Sprinkle with bacon, cover, and store in the refrigerator.  When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.