Energy Pods

 Hey Y'all,

I've been neglecting this blog lately.  No doubt about it.  I have joined many others in making face masks for those in need.  We've made them for healthcare & essential workers, members of the military, Native American reservations, the elderly, kids going back to school.  It has been a very big undertaking.  I have made nearly 450 masks myself!  I can't believe that!  (giving myself a pat on the back).

I just made some really yummy, healthy little snacks that can be eaten for a quick on-the-go breakfast or afternoon pick-me-up.  They are called Energy Pods.  Made from peanut butter, honey, raisins, etc, they are packed with flavor and good fats, whole grains & anti-oxidants.  Here's how I made them.

ENERGY PODS

• 1 cup peanut butter
• 2 TBS butter, melted
• 1/2 cup honey
• 1/2 cup dry non-fat milk powder
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 2 cups Cheerios cereal 
• 1/2 cup flaked coconut
• 1/2 cup shelled sunflower seeds

Combine peanut butter, melted butter, and honey in a medium-sized bowl.

Stir in milk powder, raisins and dried cranberries.

Add Cheerios, stirring until all pieces are evenly coated.

Drop about 1 TBS of the mixture into the coconut or sunflower seeds and roll around to coat.  I put the seeds on one paper plate and coconut on another.  Roll half in each, or roll them in both the seeds and the coconut, whatever you like best.  *Tip: I like to lightly toast the coconut in a dry skillet over medium-low heat. I find it brings out more flavor.  But this is not necessary.

Put some wax paper down and place the pods on it after you roll them.

Once they're all done place in an air-tight container and store in the fridge.  I keep mine in a gallon-size zip top bag.

These are really tasty!  My Pickiest-Eater-Ever-Son really liked them.  The hubby did, too.  Getting them to eat a healthy snack?  That's a win!  Yay me!  Haha!  

Banana Breakfast Cookies

Hi Guys!

It's been way too long since I've posted!  Busy doesn't even begin to describe what's been going on around here.  First of all, my daughter moved to New York.  She's a grown-up now.  Not sure how I feel about that yet.  And, we drove her to New York.  You read that right, we DROVE from Louisiana to New York.  Over 1400 miles each way.  With all of her stuff crammed in to the SUV along with Old School Italian Hubby, me, her and her brother in the back seat reverting to younger and more annoying brats with every mile.  It was fun.  But seriously we did have a few silly spats but for the most part it was a great old-fashioned family road trip.  We stopped at fun roadside attractions along the way and made wonderful memories.  Most importantly, we got her moved into her new life and she's happy and thriving.  What more could a Mama want?

We also lost our beloved family dog, Peanut.  He was such a special part of our family and we were lucky to have him for more than 13 years.  I'll miss my little shadow who followed me everywhere and sat at my feet while I cooked, hoping I would drop something yummy.



The other day I noticed that a few bananas in the fruit bowl were very ripe.  Perfect for baking.  I usually use over ripe bananas to make banana nut bread but I thought I'd try something new.  I'm not a huge breakfast eater.  I'm more of a coffee and more coffee kind of gal.  But I've been trying to eat healthier lately so I thought breakfast cookies would go great with my coffee and more coffee.  These are easy to make with just a handful of ingredients. 

BANANA BREAKFAST COOKIES

2 ripe bananas, mashed
1/2 cup smooth peanut butter
1 tsp vanilla extract
2 cups quick-cooking oats
1/2 cup chocolate chips
1/2 tsp cinnamon, optional*

Preheat your oven to 350 degrees.

Line a cookie sheet with parchment paper.  In a big bowl, mix the mashed bananas, peanut butter, vanilla extract, oats and cinnamon (if using) until combined well.  Fold in the chocolate chips until evenly distributed.  Scoop out with 1/4 cup measuring cup (I use an ice cream scoop) and roll into balls.  Place on the lined cookie sheet and flatten each ball.  Bake 15 minutes or until firm and lightly golden on top.  Let cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

These "cookies" have no added sugar and go great with a cup of coffee or tea.  They are healthy and filling.  You can substitute raisins for the chocolate chips if you'd like.  You can also use any nut butter you have.  This recipe is very versatile and a great way to use up over ripe bananas.  They keep for a week in an airtight container, even longer in the fridge.