How you doin’? I’m not bashful about my love of anything peanut butter including these No-Bake Healthy Peanut Butter Energy Balls. They are the perfect quick and easy snack!
 
This recipe is made with only 5 ingredients (probably in your pantry), and they are not baked. They can be ready in less than 30-minutes and they are so delicious, too. And they're fun for the kids to make, too!
 
This healthy snack recipe can be easily customized too—feel free to add in chocolate, raisins, and chopped peanuts. Peanut butter is the main ingredient in this recipe. Use a smooth and runny peanut butter like Crazy Richard’s brand which only contains peanuts and salt as ingredients.
 
Use honey or agave syrup as the sweetener of choice. Remember, it is still a refined sugar that has the same calories as granulated white sugar. Use old fashioned or quick-cooked oats. Cinnamon and peanut butter is a great flavor thrill and gives my peanut butter balls the best flavor. Add a touch of pure vanilla extract and a pinch of salt for take-it-over-the top flavors.
 
Prep time:  15 minutes
Yield:  12–15 peanut balls
 
Ingredients 
1 cup peanut butter, natural and runny
1/4 cup honey
1 teaspoon vanilla extract
1-1/2 cup oats
1-1/2 teaspoons cinnamon
pinch of salt
 
Directions

1. In a large mixing bowl combine the peanut butter, honey, and vanilla extract until smooth.
2. Add in the oats, cinnamon, and a pinch of salt.  Combine evenly.
3. Roll about tablespoon sized scoops of the mixture into balls.  Place them on a plate.
4. Place the plate in a fridge for 10-20 minutes to set.
5. Enjoy!
6. Store these Healthy Peanut Butter Energy Balls in an airtight container in the refrigerator. These will keep for about a week! Or, freeze them for up to a month or so.

ChefSecret:  There are a whole host of other ingredients you can add to my energy balls—white, milk, or dark chocolate chips. You could even add in chopped dates, raisins or craisins, shredded coconut or other crushed nuts. Or, you can dip them in chocolate coating … basically anything you like!

Quip of the Day:  “I was going to cook alligator for dinner tonight, but realized I only had a crock-pot.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Snacks #NoBakeSnack #PeanutButter #PeanutButterBall #Oats #Honey #CrazyRichards #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                       ©Perspectives/The Consulting Group, LLC, 2023​

How you doin’? This easy Santa’s Helper’s Reindeer Food snack mix recipe is fun to make. Really, it couldn't be simpler: just pour melted white chocolate over the other ingredients and toss to coat! My Reindeer Food" recipe is sweet, salty, and impossible to resist. You can choose a holiday mix of M&M's so the colors shine through to make it extra festive! I even add in mini salted corn nuts for an extra loud crunch. Play your cards right and you might even get an extra treat in your stocking by making this snack for Santa and his reindeer.

Santa’s Helper’s Reindeer Food is great for gift-giving not only for feeding Dancer, Prancer and the rest of the herd—including Rudolph—but for friends and family, too. For a simple and festive presentation, throw it into mason jars and decorate with patterned fabric and a festive ribbon. You can also use cookie tins, gift bags, or basic storage containers.
 
Prep time:  15 minutes
Cook time:  5 minutes
Cool Time:  30 minutes
Yield:  24 servings
 
Ingredients 
1 (20 ounce) package miniature pretzels
1 (17.5 ounce) package crispy corn cereal squares (I prefer any of the Chex cereals)
1 (16 ounce) jar salted dry-roasted peanuts (I also like to use crispy honey coated peanut, almonds, or cashews)
1 (14 ounce) package candy-coated milk chocolate pieces (I prefer M&M's)
24 ounces chopped white chocolate (I prefer Guittard chocolate),
6-ounces mini salted corn nuts (optional)
 
Directions

1. Cover a large area of counter space with waxed paper and tape it down.
2. In a large bowl, mix pretzels, corn cereal, peanuts and M&M milk chocolate pieces together (and whatever other snacks that turn you on).
3. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. Pour melted white chocolate over snack mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer. Let the mix cool completely, at least 30 minutes.
5. Break into pieces and store in an airtight container.

 
ChefSecret:  Store Reindeer Food in an airtight container at room temperature for up to four days or in the fridge for up to one week.

Here is my elfin Quip of the Day:  If athletes get athlete’s foot, what do Santa’s elves get? Mistle-toe, silly!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Snacks #ReindeerFood #SantasReindeer #Pretzels #Nuts #WhiteChocolate #CornNuts #M&Ms #Guittard #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, LLC, 2022

​How you doin’? Who doesn’t love smoothies?… fruity, healthy and delicious… right? But I’ve seen nutritional facts on smoothies from some of the juice stores that will blow your mind! My Holiday Breakfast Smoothie recipe has a scaled down calorie count but is not scaled down in flavor.
 
Where did Smoothies originate? It appears that health food stores on the West Coast of the United States began selling smoothies in the 1930s associated with invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s.
 
The earliest fruit smoothies were thick, frozen drinks made from orange juice, strawberries, and ice, and although they shared the electric blender in common with the long-standing milkshake, smoothies were a completely different drink aimed at cooling and refreshing beach-goers.
 
Different flavored smoothies are part of Indian, Mediterranean and Middle Eastern cuisines. Fruit Sharbat (a popular Persian and South Asian drink) sometimes include yogurt and honey, too. In India, the Lassi is a smoothie or milkshake comprising crushed ice, yogurt, sugar, and mango; in the south, pineapple smoothies made with crushed ice, sugar and no yogurt are common.
 
Prep time:  10 minutes
Yield:  4 servings
 
Ingredients 
2 cups low-fat eggnog
2 large, sliced bananas
1 cup nonfat vanilla yogurt
1 cup fat-free milk
2 cups crushed or chipped ice
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Optional fruit or vegetable of your choice (see ChefSecret)
 
Directions

1. Place all ingredients into blender and blend until smooth.
2. Serve immediately.

Nutrition Facts
Serving Size          1/4 of recipe
Calories                240
Cal from Fat         25
Total Fat               3 g
Saturated Fat       0 g
Cholesterol          0 mg
Sodium                 150 mg
Total Carb             47 g
Dietary Fiber        2 g
Sugars                   40 g
Proteins                9 g
Vitamin A             4% DV
Vitamin C             15% DV
Calcium                20% DV
Iron                       6% DV
 Percent Daily Values (DV) are based on a 2,000 calorie diet.
 
ChefSecret:  While this is a great basic smoothie and really watches the calories, you may choose to add some fresh berries for a sweeter, fruity flavor. Any additional ingredients you add will increase the calories—yes, even fresh berries will add a few calories to the basic smoothie.

​Quip of the Day: “I think I should work at a smoothie shop. I feel like I would blend in.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.

#Beverage #Smoothie #HolidaySmoothie #BreakfastSmoothie #EggNog #Nutmeg #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? What’s not to like with this recipe. It’s a yummy one-biter! It can easily be brought to a potluck dinner. Whenever I asked “what can I bring?” Crispy Apple Crumb Cups top the list.
 
I use a good all-purpose McIntosh apple which, by the way, is the Canadian national apple. McIntosh apples are good for eating as well. They are well known as dessert apples that break down quickly and require a shorter cooking time than most other apples. When first picked, McIntosh apples are sweet, juicy and tart with a bit of a spicy flavor thrill.
 
What will this recipe deliver? Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup with a crunchy sweet topping. I like to make sweet treats to share with friends. I do this a lot with chocolate, but I came up with this inexpensive recipe so that I could bake and take apple crisp to share with family and friends.
 
Prep time: 45 minutes
Bake time: 20 minutes
Yield: 48 mini apple cups
 
Ingredients 
3 large McIntosh apples, peeled, cored, and chopped
1/4 cup water
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups rolled oats
1-1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, diced
 
Directions

1. Preheat the oven to 350⁰ F.
2. Grease 4 12-cup mini-muffin tins.
3. Mix the apples, water, granulated sugar and 1 teaspoon of cinnamon together in a saucepan and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Set aside.
4. Combine the flour, oats, brown sugar, 1 teaspoon of cinnamon and nutmeg in a large bowl.
5. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
6. Place a heaping tablespoon of the crust mixture into a mini muffin cup and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup and patch any holes with more crust mixture.
7. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust pockets.
8. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
9. Bake in the preheated oven until golden brown; 15 to 20 minutes.

ChefSecret:  This is a Budget Recipe. Why? You probably have most of these ingredients in your pantry already. Don’t let them get one day older, make this inexpensive recipe and save a couple of bucks.

Quip of the Day: “Good moms let you lick the beaters. Great moms turn them off first.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #Apples #Snack #CrumbCups #McIntoshApples #CrispyAppleCrumbCups #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? A couple of weeks ago, Good Humor-Breyers Company, home of Klondike (frozen treats), announced they would discontinue Choco Taco. My goodness, that news created a panic and caused a run on the product in supermarkets across the country. I guess customers never know how much that want something until they are told it will no longer be available.
 
Where did this all come from? In the early 1980s, Mexican fast-casual dining was booming. Americans started to eat tacos like there was no tomorrow. In 1983, Alan Drazen in Philadelphia, decided to follow the trend and invented the Choco Taco for the Jack & Jill Ice Cream Company which was later sold to Good Humor-Breyers.
 
The Choco Taco became the favorite ice cream novelty at Mexican restaurants, and consumers were eager to eat them in frozen dessert form at home so supermarkets across the US. Americans began to carry them, too! So, now that they seem to be on their way out, I just had to do a DIY recipe for Choco Tacos.
 
It all starts with homemade waffle cone shells made with sugar, vanilla and almond, they come off the waffle iron with a sweet, nutty caramel flavor — plus a thin, lacy, Florentine-like texture. They’re scrumptious all by themselves so why not double the recipe and enjoy some on their own?
 
But of course, Choco Tacos are nothing without the vanilla ice cream, caramel sauce, and chocolate sauce layered inside the shell. Nor would they be complete without the chocolate coating! I use bittersweet chocolate coating (no need to temper chocolate), so it’s a little different from the original, but equally great and don’t forget the sprinkle of toasted pecan bits over the top.
 
My homemade Choco Tacos are rich, indulgent and super fun to eat. You can also cut them in half easily, so they’re great for sharing.
 
Prep time:  30 minutes
Griddle time:  20 minutes
Assembly time:  20 minutes
Yield:  10 Choco Tacos
 
Ingredients 
For the Waffle Cones
2 large egg whites
1/4 cup heavy cream
1/2 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 teaspoon almond extract
5 tablespoons melted unsalted butter, slightly cooled
2/3 cup all-purpose flour
Cooking spray (I prefer Pam)
 
For the Choco Tacos
1-quart vanilla ice cream
7 tablespoons Smucker’s caramel sauce, divided
7 tablespoon Smucker’s chocolate sauce, divided
10 oz bittersweet chocolate coating, melted
1 cup toasted, chopped pecans
 
You can buy a waffle cone iron for $30 to $35+ on Amazon and at Walmart.
 
Directions
To make the Waffle Cones

1. Preheat a waffle cone iron to medium heat.
2. In a medium bowl whisk the egg whites and cream.
3. Add the sugar, salt, vanilla and almond extracts, and whisk until well combined, about 1 minute. Whisk in the melted butter.
4. Add the flour, whisking just until the lumps have disappeared and the batter is smooth.
5. Spray the waffle cone iron with cooking spray.
6. Using a 1/2-ounce scoop or leveled tablespoon, portion a scoop of the batter, and place it in the center of the waffle iron.
7. Close the lid, latch the waffle iron, and cook for 1 minute.
8. Check the waffle cone: if it is not yet golden brown, continue cooking for 20 to 40 seconds.
9. Once golden brown, use a flat spatula to carefully remove the waffle and drape it over a narrow rolling pin or a folded piece of aluminum foil to shape it into a taco shell.
10. Let cool for 3 minutes or until completely cool to the touch and then transfer to a plate and set aside.
11. Repeat with the remaining batter to make the rest of the shells.

To assemble the Choco Tacos

1. Pull the vanilla ice cream from the freezer, and let it temper on the counter for 5 minutes.
2. Using a 1/2-ounce scoop, carefully fill the bottom of one shell with 1-inch layer of ice cream. Use an offset spatula to smooth the ice cream.
3. Drizzle about 1 teaspoon of the caramel sauce on the ice cream.
4. Add another 1-inch layer of ice cream, and drizzle about 1 teaspoon of the chocolate sauce on it.
5. Repeat from step 2, creating 4 layers of ice cream total.
6. Fill the top and sides of the shell with ice cream, and using an offset spatula, smooth all of the edges. Place the Choco Tacos on a sheet pan in the freezer.
7. Repeat until all the shells are filled, transferring them to the freezer as you go to keep them from melting.
8. Freeze the Choco Tacos for 30 minutes or until firm.
9. While the Choco Tacos are chilling, melt your chocolate coating. When you’re done, transfer the melted chocolate coating to a bowl.
10. Gently dip the edge of the frozen taco into the chocolate coating, completely covering the ice cream and gently shaking off excess chocolate.
11. Sprinkle chopped pecans on top of chocolate.
12. Freeze for at least 1 hour to set.

ChefSecret:  After the Choco Tacos are fully frozen, wrap them in food film to prevent freezer burn.

Quip of the Day: “When I’m an old man I am going to leave small bags of candy scattered on the floor all over the house just in case I fall down.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Dessert #Snack #IceCreamTreat #Klondike #ChocoTaco #GoodHumor #IceCream #WaffleCone #Caramel #Chocolate #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                © Perspectives/The Consulting Group, LLC, 2022