No-Bake Cookies...Perfect for Summer!

Chocolate-Peanut Butter No-Bake Cookie Balls
1 cup peanut butter (I use Adams  100% Natural Crunchy)
1 1/4 cup raisins
1 teaspoon real salt
1 teaspoon pure vanilla extract
4 tablespoons unsweetened cocoa powder
1/4 cup agave nectar
1 cup oats

Powder:
1/4 cup oats or oat flour
3 tablespoons sucanat

If you have a food processor, this can all be done by adding peanut butter, raisins, salt, vanilla extract, cocoa powder, nectar and 1 cup oats into food processor bowl and processing.  I do not have a food processor, so I blend the 1 cup oats, salt, and cocoa powder in a blender until it's a flour-like texture.  I then pour the flour mixture into a Kitchen-Aid mixer with the remaining ingredients, and stir until everything is well blended (I have also just mixed everything in the mixer without using the blender, and it still tastes delicious, it just doesn't have a smooth texture and the oats are a little chewy).  The powder is made by putting 1/4 cup oats and sucanat in a blender and blending until it's a fine powder.

I roll my cookie balls in approximately 1/2 tablespoon size balls, then roll in the powder.  I place them on a cookie sheet and freeze.  Once they are frozen, I put in a freezer ziploc bag and eat them straight from the freezer.  Chocolate, peanut butter, and cold...what's not to love?

Happy Kitchen Hint: To easily wipe up that spot of food that has now dried on your counter, squeeze some soapy water from your dishrag onto the spot and leave for a couple of minutes.  It should easily wipe up when you return.

Enjoyed the efforts of Wednesday today...

While perusing for recipes yesterday for "Food Day", I checked in on Chocolate Covered Katie, and found a simple Chocolate Oatmeal recipe with wholesome sweeteners.  Chocolate has been my nemesis of late, so this was a great find!  Had some chocolate first thing this morning and haven't craved it all day.  Plus, no guilt...that's the best part.  My family was pleasantly surprised since we try to eliminate sugar from our every day meals, and that usually means eliminating chocolate as well.

Spent most of our day outdoors.  We ended up spending most of it relaxing (picnic on a blanket with egg salad sandwiches, coloring in color books on the blanket, reflecting some rays with our extreme winter whitness) and playing chalk-drawn hopscotch on the back patio.  We didn't get much work done, so we'll have to switch Friday chores with Saturday chores, but it was incredibly enjoyable.

Apple Yogurt Muffins

Amazing Apple Muffins

This is a modified Taste of Homes recipe (modified by Adria) with a modified Betty Crocker topping

Parmesan Spinach Eggs for Breakfast!

Parmesan Spinach Eggs

Equipment Needed:  Skillet, spatula, wire whisk, bowl, knife, cutting board, cheese grater.

Ingredients: 2 tablespoons oil, 2 cups fresh shredded spinach, 1/4 cup real grated Parmesan cheese (nothing in a can, jar, or other), 2 tablespoons milk, 4 eggs, salt and pepper to taste.  Be sure to shred your spinach and grate your cheese before you continue.  Otherwise you won't have enough time to add everything when needed.

Today is Food Day Continued...

Making cheese...

I must confess that this is not my recipe.  I use Peggy B.'s cheese recipe as related to me by my sister.  And the flavor is the "Classic Ranch Dressing" recipe from "The Diet Rebel's Cookbok," authored by Jillayne Clements and Michelle Stewart.  However, this IS me showing you how I do it!

Today is Food Day!

This morning I'm making butter, cheese, and breakfast.  We get raw cows milk almost every Wednesday, so the milk I haven't done anything with yet (shame on me) is going to be turned into butter and cheese so that it doesn't go to waste, but we're ready for fresh milk.

I start with a gallon of whole raw cows milk.  This can also be done with store bought heavy whipping cream.