No Bake Energy Bites

So healthy!! And SO easy! And SO yummy!

1 cup (dry) oatmeal

1/2 cup chocolate chips

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!

Jalapeno Popper Wontons

Jalapeno Popper Wontons

( Just look for the lowest carb wontons wrappers)
1 package refrigerated square wonton wrappers

1 8-ounce package cream cheese, softened (or light cream cheese)

3 jalapenos, seeds and ribs removed, finely chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Stove Top Tamale Pie

Stove Top Tamale Pie

1 1/2 pounds ground beef 
2 packages McCormick® Taco Seasoning Mix 
2 cans (8 ounces each) tomato sauce 
1 package (8 ounces) corn muffin mix 
1 can (16 ounces) kidney beans, undrained
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
1/2 cup water

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.

Recipe from:http://www.mccormick.com/Recipes/Main-Dishes/Stove-Top-Tamale-Pie

Buttermilk Biscuits

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Toasted Coconut Pound Cake

Toasted Coconut Pound Cake

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Hash brown Egg Nests

Hash brown Egg Nests

1 bag of fresh hash brown potatoes or a frozen box of Betty Crocker® Seasoned Skillets® hash brown potatoes


6 eggs 

1 teaspoon salt 

1/2 teaspoon pepper

Heat oven to 400 degrees. Spray 6 regular-size muffin cups with cooking spray. Make potatoes as directed on bag or box. When done, place in medium bowl.. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.

Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Hot Dog Crescent Rolls

Nothing is as Good and Comforting as a Good'ol hot dog, here's a great way to Dress up your Hot Dog .

Hot Dog Crescent Rolls

2 hot dogs 

2 slices Colby Jack cheese cut into thirds (or your favorite)

1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 350 degrees. Separate dough into triangles. Lay hot dog on
narrow end and start to roll. Stop and lay one piece of cheese on dough under hotdog. Continue to roll and lay another piece of cheese as you continue to roll hot dog to the end of the dough. Place seam side up on ungreased baking sheet. Bake 12-15 mintues until golden brown.


Recipe  from:  welcome Home