Monster Protein Balls

 

Ingredients:

2 cups oats (I like to break mine up a bit with an emersion blender)

1 cup rice crispies

1/2 cup honey

3/4 cup peanut butter

1 scoop chocolate protein powder

1 cup mini m&m's

Mix together, roll out in 1inch size balls. Store in refrigerator. 

*Depending on what protein powder is used can result in different texture of ball.  If it's dry add a tsp of vanilla or drizzle of maple syrup or if it's too sticky add additional oats.

Protein Balls (PB&J)

 

Ingredients:

2 cups old fashioned oats (slightly broken down in blender)

1 cup peanut butter (all natural, no stir)

2/3 cup honey

1/2 cup shredded unsweetened coconut

1/2 - mix-ins, mini chocolate chips &/or craisins

1 scoop vanilla protein powder

1/8 cup chia seeds

1 tsp pure vanilla extract

dash of sea salt

1. combine all dry ingredients in a kitchen-aid mixing bowl.

2. Using the paddle attachment, mix until well blended

3. Add wet ingredients to dry ingredients and mix until a "dough" forms.

4. Scoop into balls with a 2 inch cookie scoop.

5. Place onto a cookie sheet and refrigerate for at least one hour before serving.

6. Store in the refrigerator for up to one week.

Creamy Cilantro Salad Dressing (Cafe Rio Copy Cat)

Ingredients:

1 envelope buttermilk ranch dressing

1 cup mayo (use real mayonnaise, miracle whip changes the taste)

1 cup milk

1/2 bunch cilantro

2 tomatillos

1/2 serrano pepper with seeds removed

Blend in blender, let sit to thicken.  Dressing continues to get hotter when it is stored in the fridge. 

I found a comparable cilantro dressing because sometimes the store is out of tomatillos and/or Serrano peppers.

Cilantro Lime Dressing

3 tablespoons Ranch Dressing Mix

1 cup mayonnaise (Greek yogurt or sour cream also work)

1/2 cup milk

1/2 cup fresh cilantro

1/4 cup salsa verde

1/2 jalapeño, (remove seeds for mild heat)

1 clove garlic

2 tablespoons fresh lime juice

1. Combine all ingredients in a blender and puree until smooth.

2. Place in the fridge for at least 1 hour before serving to let it thicken.

3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

GF Chocolate Covered Pretzels

Ingredients:
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1 bag (about 4 cups) GF pretzels, broken into smaller pieces

Instructions:
Melt chocolate chips and butterscotch chips in microwave, 15 seconds increments stirring chips between, until melted.  Stir in broken pretzels, keep stirring until evenly coated.
Drop rounded spoon fulls of on wax or parchment paper covered pans.  refrigerator until harden.

Italian Dressing Mix

You will need:
1 1/2 teaspoons garlic powder (not garlic salt)
1 tablespoon onion powder (not onion salt)
2 tablespoons ground dried oregano
1 tablespoon dried parsley
1 teaspoon ground basil
1/4 teaspoon ground thyme
1/2 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon black pepper

1) Mix all ingredients in a medium bowl and stir well to blend.
2) Store in an air-tight container in the refrigerator for up to six months.

To make dressing:
1) Pour 1/2 cup extra virgin olive oil into a glass jar with a screw top lid.
2) Add 1/4 cup white, red, or balsamic vinegar
3) Add 2 tablespoons Italian Salad Dressing Mix
4) Screw lid on jar and shake well to combine. Store any leftovers in the refrigerator.

Sweetened Condensed Milk

1 cup of sugar

1 cup of powdered milk

1/2 cup water

1 Tbls. Butter

•heat water and butter to a boil in microwave 45-60 seconds. 

•putt sugar and milk in blender

•add water and butter to sugar and milk and blend

•good in fridge for 7 to 10 days

•makes 1 1/4 cups (one 14 oz. can)