I wanted to hop on and share one of my go-to healthy snacks with y’all! I don’t know where I first stumbled on the recipe for these chocolate peanut butter oat balls but I’ve been making them for years.

They are full of cocoa powder, peanut butter, oats, honey and coconut and provide the perfect sweet and energizing bite when you need a pick-me-up! I keep mine in the freezer and love to eat them icy cold.

My kids enjoy them just as much as me and I feel good about letting them snack on all of the wholesome ingredients. They love to help make them, also!

To make the balls, simply combine 1/2 cup peanut butter and 1/2 cup honey in a microwave safe bowl and heat for about 30 seconds in the mic, until melty and easy to stir. Then stir in 1 1/2 cups dry oats, 1 cup shredded coconut, and 2 tbsp cocoa powder. Mix all ingredients together, then scoop into one inch balls. I like using THIS spring-loaded cookie scoop. Then I spray my hands with cooking spray and roll balls until smooth. Store in an airtight container in the freezer (I actually freeze them on a cookie sheet first so they won’t stick together in the container).

I often double this recipe because they go fast at my house! And the recipe is totally customizable. Use any nut butter you want, GF oats if that’s your thing, add chia or flax seeds, etc.

Enjoy!

Hello there! Long time, no blog.

Life is busier than ever, but I wanted to hop on and share some of our tried and true favorite dinner time recipes. I often share what I’m making for dinner on Instagram and get lots of requests for the recipes, so I figured I’d round them all up here. I’ve actually made each of the recipes below and they’ve gotten great reviews from the husband and kiddos. Can’t beat that!

MEATS AND PROTEINS

Three-Ingredient Pork Chops
Crockpot Swedish Meatballs
Momma’s Best Meatloaf (my daughter Julia’s favorite)
Ina Garten’s Lemen Chicken
Green Chili Chicken Bake
Garlic Ranch Chicken Wings
Beef Fajitas (the marinade on these is insane)
Mozzarella Stuffed Meatballs
Giant Turkey Meatball Parmesan
White Chicken Chili

PASTAS AND CASSEROLES

Chicken Spaghetti Casserole (omg so comforting and freezes really well)
Pioneer Woman’s Lasagna
White Chicken Enchiladas
Low Carb Pizza Casserole (I prefer it saucy so I use marinara instead of diced tomatoes)
Ham & Gruyere Quiche (use any cheese you like)
Taco Pizza (kids go crazy for this!)
Chili Cheese Mac
Million Dollar Spaghetti
Shepherd’s Pie

APPS,  SIDE DISHES, & DESSERTS 

Garlic Roasted Parmesan Potatoes
5 Minute Million Dollar Dip
Marinated Cheese (sounds weird but I promise it’s awesome)
Pressure Cooker Greens with Bacon
Stuffed Mushrooms
Cowboy Cookies
Upside Down Banana Cake (omg make this!!!)
My Famous Chocolate Chip Cookies!

Hope you enjoy these as much as we have!

I have made this corn pudding so many times that I could probably do it in my sleep with my hands tied behind my back.

I make it for cookouts, shrimp boils, Thanksgiving, and even as a side dish for weeknight dinners. Reasons why this recipe is awesome: it’s super simple, it’s inexpensive to make, and everyone LOVES it!

It’s a bit sweet from the Jiffy Corn Mix, but I like my cornbread on the sweeter side (which is totally faux pas in the south!). It’s gooey, creamy, cheesy…what more could you need?

SOUTHERN CORN PUDDING

1 box Jiffy Corn Muffin mix
1 cup sour cream (I use light and it doesn’t affect the taste)
1 can kernel corn, drained
1 can creamed corn
1/2 stick butter, melted and slightly cooled
1 egg
1-2 cups shredded cheddar cheese (just depends on how cheesy you like it!)
1 can chopped green chiles, drained (totally optional but makes it delicious)

1. Preheat oven to 350 and spray a 9×11 casserole dish with cooking spray.
2. In a large mixing bowl, mix all ingredients together until well blended. Pour into prepared baking dish.
3. Bake 45-55 minutes, or until center of casserole is no longer jiggly. If the casserole begins to get too brown, lightly tent some foil on top for the remainder of baking time.
4. Remove from oven and allow to sit for 5-10 minutes before serving. Dig in and enjoy! Leftovers are great, too.

You will use the heck out of this recipe all throughout the year. Happy Cooking!