Monster Cookie Energy Balls

Monster Cookie Energy Balls are a great afternoon energy boost or perfect for an after school snack. Hearty oats, chocolate chips, peanut butter, honey, and m&m’s make these energy balls so delicious and fun.

What ingredients are needed to make these Monster Cookie Energy Balls?

Quick Oats – After much testing of this recipe the quick oats works the best. Quick oats have a finer texture which acts as a binder (like flour would) in the energy balls. You can use old-fashioned oats for this recipe but you may have trouble getting the energy balls to form into “balls” and stay. 

Creamy Peanut Butter – If you’re having trouble with this recipe make sure you are using regular creamy peanut butter like from the Skippy brand, Jif, or Peter Pan. Do not use the all-natural peanut butter as those tend to dry out anything you put it in when baking with it. 

Honey

Vanilla Extract – This is what gives these energy balls that monster cookie flavor. 

Miniature Chocolate Chips – These are very common and found with the other chocolate chips. It’s best to use the miniature chips because they’re smaller in size which does better with the small energy balls. 

Miniature M&M’s – Found in the baking aisle or in the candy aisle with the other m&m candies. 

My Tips and Helpful Hints

DO NOT USE ALL NATURAL PEANUT BUTTER!

This is my #1 tip. This recipe has such mixed reviews and I am convinced it’s because some people try and use the natural peanut butter. Don’t do it. The balls will not hold together well, they will be crumbly, because natural peanut butter does not have the oils in it that are needed to “bind” the energy balls together. The natural peanut butter is drier and not as smooth as regular peanut butter. Just make sure you are using a peanut butter that does not say ‘natural’ or “all-natural” on the label. Of course some may try using natural peanut butter and say that it works fine. Go ahead and try it but for best results use regular creamy peanut butter.

QUICK OATS

Quick oats are a finer texture oat that is more binding. It acts as flour would in a recipe. For best results use quick oats.

DO I NEED TO REFRIGERATE THESE MONSTER COOKIE ENERGY BALLS?
Yes, they do need to be stored in the fridge. You can eat them right away after making.
I think they taste much better cold straight from the fridge. 

I'M HAVING TROUBLE ROLLING THE ENERGY BALLS!

The energy balls will be slightly sticky, because of the honey, but nothing so bad that you should not be able to roll into a ball shape. If you are still having trouble try pressing the mixture between your fingers and palm, work it a little bit, and then try rolling into a ball. This should help it come together better. If needed, spray your hand with cooking spray to help with the sticky

 

Soft & Chewy Oatmeal Raisin Cookies

There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category, there’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!

Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

Sunday meal prep day is by far my favorite day of the week, and I’m growing my collection of casseroles that are easy to throw together and can assembled a few days ahead of time.

I always have Tyson Chicken Strips on hand because my kids LOVE them. But they are so versatile, salads, wraps and mashed potato casserole.

For the casserole: Mashed Potatoes, Frozen Corn, Cheddar Cheese- Preferably grated yourself from a block at home, Frozen Crispy Chicken, Brown Gravy Mix

For the Homemade Mashed Potatoes: Russet Potatoes, Butter, Half and Half or Milk, Salt/Pepper

Don't over-mash!

Easy Parmesan-Crusted Chicken

Making a low-carb breading for Parmesan-crusted chicken can be done in the time it takes to preheat the oven! Really! It doesn’t get much easier than throwing a few ingredients in a bowl and stirring them together. There’s just enough mayo (you’ll hardly taste it!) to moisten a mixture of grated Parmesan, green onions and garlic powder. Since baking time depends upon the thickness of the chicken breasts, take a minute to pound them with a mallet before placing them on a baking sheet. That way they’ll cook more evenly.

Author: Rachele Barbieri Wright - Living the Simple Country Life

Easy Parmesan-Crusted Chicken

ingredients:

• 4 (4-ounces each) boneless, skinless chicken breasts
• salt and pepper to taste
• 1 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 tsp fresh parsley, chopped

instructions:

How to cook Easy Parmesan-Crusted Chicken

1. Place chicken between two sheets of plastic film. Starting from the thickest part, pound the chicken with a meat mallet to flatten. Season with salt and pepper to taste.
2. Arrange in a single layer on a lightly greased baking sheet or oven-safe baking dish.
3. In a small bowl, combine mayonnaise, cheese, Italian seasoning, and garlic powder.
4. Spoon the mixture over chicken fillets, spreading to cover the surface completely.
5. Bake in a 400 F oven on middle rack for about 20 minutes or until thermometer inserted reads 165 F. If topping is browning too much before chicken is cooked through, loosely tent with foil.
6. Remove from heat and allow to rest for about 3 to 5 minutes before slicing. Serve hot.

Created using The Recipes Generator

This was easy to mix all of the ingredients together and it came out perfectly!  Tons of delicious flavor in this chicken and the Parmesan cheese makes it amazing!  I already invited my family over for dinner just so they could have this mind blowing experience!  Loved it.

Slow Cooker Hamburger Hash

 Hamburger hash in the crockpot has tender potatoes, beef, and corn in a creamy mushroom sauce then topped with cheese.

We love meat and potato recipes that stick to our ribs.

This Slow Cooker Hamburger Hash recipe turns out fantastic! Tender Potatoes, sauce, meat, corn, and cheese. This recipe is a keeper.

Author: Rachele Barbieri Wright - Living the Simple Country Life

Slow Cooker Hamburger Hash

Hamburger hash in the crockpot has tender potatoes, beef, and corn in a creamy mushroom sauce then topped with cheese.We love meat and potato recipes that stick to our ribs.

Ingredients

• 1 lb. ground beef
• 1 cup white onion, diced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 21.5 oz. cream of mushroom soup (two 10.75 oz. cans) do not add water
• 15.25 oz. can corn, drain well
• 1 1/2 lbs. russet potatoes (about 5 cups diced, cut into SMALL 1/2 inch cubes)
• 2 cups shredded sharp cheese, divided

Instructions

1. Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
2. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer.
3. Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
4. Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.

SLOW COOKER CUBE STEAK AND GRAVY

 Today I am sharing a quick and easy cube steak recipe for the slow cooker – a delicious meal to pop in the cooker when you are looking for some down home comfort food and are pressed for time. Slow Cooker Cube Steak & Gravy! Easy to adapt, a meal the whole family will love.

Slow Cooker Cube Steak and Gravy is a hearty, down home comfort meal that’s simple to make, perfect for a busy day! This recipe is a cinch to adapt, a meal the whole family will love – budget friendly too!

Growing up in the 70s and 80s, my husband’s mom made cube steaks often and he still loves them today. Now that we are in Georgia with hot and humid weather most of the year, I will be utilizing my slow cooker more often trying to avoid heating up the kitchen – this recipe will be on regular rotation.

WHAT YOU NEED TO MAKE SLOW COOKER CUBE STEAK & GRAVY

Cube steaks, condensed cream of mushroom soup, onion gravy mix, vegetable oil (or canola), flour, salt and pepper, water. Just a few ingredients are needed to make this tasty meal. You can easily adapt this recipe to your personal taste.

HOW TO MAKE SLOW COOKER CUBE STEAK & GRAVY

In a large skillet, heat oil in pan over medium-high heat. Season cube steaks with salt and pepper (or favorite seasonings – see tips below), lightly dredge in flour then brown steaks on each side and transfer to cooker. Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks. Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.

When ready, serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad. Enjoy!

Author: Rachele Barbieri Wright - Living the Simple Country Life

SLOW COOKER CUBE STEAK AND GRAVY

Today I am sharing a quick and easy cube steak recipe for the slow cooker – a delicious meal to pop in the cooker when you are looking for some down home comfort food and are pressed for time. Slow Cooker Cube Steak & Gravy! Easy to adapt, a meal the whole family will love.

Ingredients

• 2 pounds cube steaks
• 10 1/2 ounce condensed cream of mushroom soup
• 1 packet of onion gravy (0.87 ounce packet)
• salt & pepper to taste
• 2 cups water
• 2 tablespoons vegetable or canola oil
• all purpose flour (for dredging)

Instructions

1. In a large skillet, heat oil in pan over medium-high heat. Season cube steaks with salt and pepper (or favorite seasonings – see tips below), lightly dredge in flour then brown steaks on each side and transfer to cooker. Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks. Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.
2. Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad.
3. Tips
4. You can easily adapt this recipe by adding your favorite seasonings – garlic powder, onion powder. Love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms.

Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy is what comfort food is all about in our house and it is totally ahhh-mazing! Easy and delicious always wins in our home. We just love a meal that makes it self. A few minutes and a few ingredients and dinner can be done. Oh how we love our slow cooker or crock pot as it is know to many. It sure comes in handy doesn’t it?! 

Just throw the chicken breast in the slow cooker with the gravy, water, cream of chicken soup, black pepper and the end result is amazing! The gravy makes itself and the chicken is so juicy and tender. 

We use our slow cooker all year long but probably more so in the fall and winter months. I guess because we grill out more in the spring and summer months.

Crock pot cooking always seems to make up what I consider comfort food. This Slow Cooker Chicken and Gravy is most definitely comfort food.

We switch off using chicken gravy or brown gravy. We ran out of chicken gravy for some crazy reason since our pantry is stocked with everything you could ever imagine except for packages of chicken gravy apparently one night so we used brown gravy and really loved it so we stuck with it.

Author: Rachele Barbieri Wright - Living the Simple Country Life

Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy is what comfort food is all about in our house and it is totally ahhh-mazing! Easy and delicious always wins in our home.We just love a meal that makes it self. A few minutes and a few ingredients and dinner can be done. Oh how we love our slow cooker or crock pot as it is know to many. It sure comes in handy doesn’t it?!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2-0.87oz packets dry chicken gravy mix or brown gravy mix or a package of each
• 1 10 oz. can cream of chicken soup
• 1 3/4 cups water
• 1/3 tsp black pepper

Instructions

1. Empty the gravy packets, cream of chicken soup, water and pepper in a slow cooker. Whisk until the gravy is smooth. Add chicken breast.
2. Cook on low for 8 to 10 hours. Serve on rice. or mashed potatoes.