Category Archives: Snacks

Energy Bites


Do you need an easy, quick snack? This is it. These little bites are so easy to pull together, I make these almost every week and store so we have something to grab if we are on the run or just need a little bite to hold us until the next meal.  With chocolate and peanut butter, you can’t go wrong with these!

energy bites

Energy Bites, from fabulousfoodblog


1 cup oats
1/2 cup mini chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 teaspoon vanilla


Combine all ingredients in a medium bowl. Form into 1 tablespoon bites.

Enjoy! Store in airtight container.

Yields approximately 20 tablespoons

energy bites


Apricot Oat bars


These oatmeal bars are addicting.  I was not really sure about using apricot flavors, but the end product was delicious – of course anything with 2 sticks of butter is yummy right?  I do not see why you would not substitute with your favorite preserves and dried fruit flavors – so far though I have only tried apricot.

Apricot Oat Bars, from Giada De Laurentiis


Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups whole wheat pastry flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
2 egg whites, at room temperature, beaten
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F.  Spray 9X13 metal baking dish with cooking spray.  Line dish with parchment paper and spray again (on paper).  Set aside

In a small bowl, combine apricot preserves and dried apricots.  Set aside.

In a large bowl whisk together the flour, sugar, cinnamon, salt, and baking soda.  Once combined stir in oats and nuts.  Mix in the butter, egg and vanilla, stirring until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Yields 24 servings

Nutrition per serving: 227.8 calories, 11.6g fat, 5.2g saturated fats, 20.7mg cholesterol, 86.7mg sodium, 37.4g carbohydrate, 2.4g fiber, 23.6g sugar, 2.6g protein

Sausage con Queso Dip


I made this dip for Superbowl and OMG – it is SOO good.  This would be a great queso dip without sausage if you prefer to omit meat, but made as written, it is addictive.  There isn’t much more to say about it other than don’t be deterred by my low quality photo – it really was a hit!

Sausage con Queso Dip, from Allrecipes


1 pound Bob Evans® Zesty Hot Sausage Roll
1 (16 ounce) package VELVEETA® Pasteurized Prepared Cheese Product, cut up
1 (10 ounce) can diced tomatoes with green chilies, undrained — if you like hot dip, get the hot Rotel tomatoes!
or 1 (16 ounce) jar of salsa


  1. Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut VELVEETA® cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. OR – cook sausage then combine everything in a crock pot on low.  I did this and it was more convenient – I was able to leave it on during the game so we always had warm queso ready!
  2. Serve warm with tortilla chips.