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Cashew and Ginger Energy Bites

Makes 12 energy bites

Ingredients

1/2 cup rolled oats

1 cup cashews

1 cup pitted dates

2 heaping teaspoons ground ginger

Instructions

  1. Pulse the oats and cashews in a food processor until they form a flour. Add the pitted dates and ginger to the food processor. Blend until everything forms a sticky dough. Roll the mixture into 12 balls and refrigerate for and hour to set, then store refrigerated in an airtight container.
2026-07-27T17:08:58+00:00January 9th, 2025|

“The Basic Bite” Energy Bites

Makes 12-15 bites

Ingredients

1 cup peanut butter (or any nut butter)

3/4 cup rolled oats

1/4 cup ground flaxseeds

1 tbsp hemp seeds (optional)

1 tbsp chia seeds (optional)

1/2 cup semi-sweet chocolate chips

2 tbsp maple syrup or honey

Instructions

  1. Combine all ingredients into a large bowl and refrigerate for 30 minutes. Remove from fridge and roll into 1-inch balls. Store energy bites in an airtight container.
2026-07-27T17:08:42+00:00January 9th, 2025|

P.F. Chang’s Chicken Lettuce Wraps

Serves: 3-4

Ingredients

1 tsp olive oil

1 pound ground chicken

2 cloves garlic, minced

1 small white onion, diced

1/4 cup hoisin sauce

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp freshly grated ginger

1 tsp Sriracha

1 (8-oz) can sliced water chestnuts, drained

2 green onions, thinly sliced

Kosher salt and freshly ground  black pepper, to taste

1 head butter lettuce

Directions

  1. Add olive oil and ground chicken to a large, non-stick skillet. Cook and crumble over medium-high heat until browned. Drain any fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  3. Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!
2026-07-27T17:08:12+00:00January 9th, 2025|

Homemade Egg Rolls

Prep time: 25 mins | Cook time: 5 mins | Total time: 30 mins | Servings: 12

Ingredients

2 tsp vegetable oil

3/4 pound ground pork

Salt and pepper to taste

1 tsp minced garlic

1 tsp minced ginger

3 cups coleslaw mix

1/4 cup sliced green onions

1 tbsp soy sauce

1 tsp toasted sesame

12 egg roll papers

1 egg, beaten

Oil for frying

Instructions

  1. Heat the vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
  2. Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
  3. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
  4. Stir in the soy sauce and sesame oil, then remove from heat.
  5. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
  6. Pour 2-3 inches of oil into a deep pot.
  7. Heat the oil to 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  8. Drain on paper towels, then serve with dipping sauce of your choice.
2026-07-27T17:07:55+00:00January 9th, 2025|

Spiced Mexican Mocha Energy Balls

Prep time: 5 mins

Ingredients

1 cup thick rolled oats

1/2 cup flax seeds, ground

4 tbsp cocoa powder

2 tbsp coffee grounds (spent or fresh)

1 tsp cinnamon

1 tsp ground clove

Pinch cayenne

1 1/2 cup creamy unsalted almond butter.

1 tsp vanilla extract

2-4 tbsp dark robust maple syrup

Water, as necessary

1/4 c semi-sweet chocolate chips

Coconut shreds or cacao powder

Directions

  1. In a large mixing bowl or food processor, combine oats, flaxseed, cocoa powder, ground coffee beans and spices until thoroughly mixed.
  2. Add almond butter, maple syrup and vanilla extract, and mix well until you have a thick, sticky paste. Add some water if needed to make the paste more pliable. Once combined, fold in the mini chocolate chips and stir well.
  3. Let the mixture chill in the refrigerator for about 20 minutes. Once chilled, scoop out about 1 tablespoon of the mixture at a time and roll into small, bite-sized balls.
  4. Roll the balls in cocoa powder and/or shredded coconut.
  5. Store in an airtight container and keep in the fridge for up to 1 week or in the freezer for a month.
2026-07-27T17:06:44+00:00January 9th, 2025|

Sausage Balls

Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Makes: 24 sausage balls

Ingredients

1 pound sharp cheddar cheese, shredded

1 pound ground pork sausage

2 cups biscuit baking mix

1 tbsp freeze dried chives (optional)

1/4 cup milk (if needed)

Instructions

  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
  3. Form into 24 golf-ball-sized balls and place on baking sheets.
  4. Bake in the preheated oven for 20-25 minutes, until golden brown and the sausage is cooked through entirely.
  5. Remove and serve hot!

Notes

  • Don’t use bagged shredded cheese in these. You need the moisture that comes from freshly grated block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.
  • You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
  • If the batter seems dry, add in a 1/4 cup milk.
  • If your sausage isn’t that greasy, you also might have to add in milk.
  • Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure. These are very easy to customize.
2026-07-27T17:05:57+00:00January 8th, 2025|

Layered Mexican Dip

 

Ingredients

2 cups plain yoghurt

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 (16-oz.) can refried beans or black beans

1 cup chunky salsa

1 cup sliced olives

Directions

  1. In a bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat serving dish.
  2. Spread 1 cup of the yoghurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa, 1/2 cup cheese and 1/2 cup lettuce.
  3. Repeat Layering. Cove and chill until ready to use.
2026-07-27T17:04:27+00:00January 8th, 2025|

Golden-Brown Goat Cheese Medallions

Yield: 6 servings

Ingredients

1 tbsp olive oil

1 egg

1/8 teaspoon salt

1/8 teaspoon black pepper

1 cup dry breadcrumbs

1 (10.5-oz.) log plain goat cheese

Instructions

  1. Position the oven rack to the highest  place in the oven. Preheat oven to 400°F. Brush a baking sheet with the oil and set aside.
  2. In a small, shallow bowl, whisk together the egg, salt and pepper. Place the breadcrumbs in another shallow bowl.
  3. Slice the goat cheese into 12 equal rounds. Dip each round into the egg mixture, then the breadcrumbs. If necessary, pat gently to evenly coat each round. Place on the prepared baking sheet and bake 5 minutes or until crisp and golden brown. Serve immediately.
2026-07-27T17:04:08+00:00January 8th, 2025|

Cream Cheese and Sausage Stuffed Crescents

Prep Time: 15 min. | Total Time: 31 min. | Makes 8 servings (2 crescents each)

Ingredients

12 oz. Maple breakfast sausage links (14 links), casings removed

1 (8-oz.) package cream cheese, softened

1/4 tsp crushed red pepper

2 cans (8-oz. each) refrigerated crescent dinner rolls

Instructions

  1. Heat oven to 375°F.
  2. Crumble sausage links into bit-size pieces; place in a large skillet. Cook over medium heat 5 minutes, or until done, stirring frequently.
  3. Add sausage to cream cheese and crushed pepper in medium bowl; mix well.
  4. Separate each can of dough into 8 triangles. Spoon cream cheese mixture evenly onto short sides of dough triangles, adding about 2 tbsp cream cheese mixture to each triangle. Place, point side down, on baking sheet.
  5. Bake 14-16 minutes, or until golden brown.
2026-07-27T17:03:42+00:00January 8th, 2025|

Caramels

 

Ingredients

6 cups sugar

4 1/4 cups Karo syrup

1/2 tsp. salt

6 cups heavy cream

2 cups evaporated milk

12 tbsp butter

2 tsp vanilla

Instructions

  1. Combine sugar, Karo syrup and salt in large stockpot. Bring to 230°. Add cream and milk and bring to 245-248°. (This part takes forever) Add butter and vanilla. Pour into buttered 1/2 inch deep sheet pan. Let cool. Cut into pieces and wrap.
2026-07-27T17:03:04+00:00January 8th, 2025|
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