Oatmeal Energy Bites

This is a recipe that I ran across, tried, and improved upon. Sorry I don’t have the link to the original but you can get the gist. It makes about 20 balls and they are 85 calories, 8 g carbs, 5 g fat and 3 g protein each. And they are very tasty. After they have sat in the fridge overnight I put them in a resealable container and snack on them here and there. Very tasty.

Ingredients

1 cup old fashioned or rolled oats

1/4 cup flax seed meal

1/4 cup almond meal

1/4 cup chocolate chips

1/4 cup dried cherries or cranberries

1/2 cup peanut butter

1 Tablespoon honey

Mix everything together. Shape into a ball about the size of a cherry tomato. Set on a plate uncovered in the fridge over night. Eat. Yum. 😉

Peanut Butter and Mint Bonbons

This is a recipe taught to me by MIL, she used to do it every year since Hubby was little (and probably before he was born) and it’s always a hit.

Peanut Butter Bonbons
1 cup peanut butter
1 8 oz package cream cheese
1 pound package powdered sugar
1 pound chocolate for dipping (you can use chips or just chocolate bars cut up or dipping chocolate)

With a mixer beat peanut butter and cream cheese together until smooth. Add a little powdered sugar at a time until it gets thick, you probably won’t need the whole package. Chill in fridge for 2 hours. Take out of fridge and ball up into the size of a cherry. Set onto a baking sheet lined with wax paper or parchment and put into freezer while you melt the chocolate in a double boiler. When chocolate is melted and smooth use a toothpick and pick up the peanut butter balls and dip into the chocolate. Place back onto baking sheet and put in fridge until hard. Serve at room temp. These store really good but I doubt you will have many left over…. 🙂

Mint Bonbons
1 8 oz package cream cheese
1 pound package of powdered sugar
1 teaspoon mint extract
1/4 teaspoon green food coloring
1 pound chocolate for melting

With a mixer beat cream cheese until smooth and lump free. Add mint extract and green food coloring and mix, then add a little powdered sugar at a time until it gets thick, you will probably need the whole package and maybe what is left over from the other package as well. Chill in fridge for 2 hours. Take out of fridge and ball up into the size of a cherry. Set onto a baking sheet lined with wax paper or parchment and put into freezer while you melt the chocolate in a double boiler. When chocolate is melted and smooth use a toothpick and pick up the mint balls and dip into the chocolate. Place back onto baking sheet and put in fridge until hard. Serve at room temp.