Oats & Energy Balls

Sounds weird I know! I got this recipe from my friend Angie and I am forever a changed woman because of these things!  They are super healthy and way better than most granola bars out there.  The best part is you can freeze them.  I pull out two in the morning and throw them in a mini ziplock baggie for a quick snack.  I need to figure out the calorie count on these and I'll post that soon, but they have lots of good nutrients in them.  These are also super popular with the kiddos, Timothy's little sisters love them!

3 cups of oats
1 cup peanut butter
3/4 cup honey
1/2 cup ground flax seed (you can find this at most grocery stores near the flour and spices)
2 cups combo of nuts, fruits, chocolate chips, etc. (my favorite is pecans and mini chocolate chips, but dried cranberries and walnuts would be yummy too.  The sky's the limit!)

Mix it together and form into balls (helps to spray your hands with cooking spray)  Refrigerate or freeze.  If you freeze, do so on a cookie sheet with wax paper, then you can transfer to a gallon size bag.

Post comments on your favorite combinations! I'm looking forward to new ideas!

**Update**
I did some math and I came up with the following for nutrition values:
Per "ball"
Calories - 107
Fat - 6 g (but you have to remember that this is good fat from the nuts and pb)
Sodium - 10.4 mg
Carbs - 12 g
Fiber - 3 grams
Sugar - 6 g
Protein - 4 g

Marchetti

This is our family "comfort" food. So good!

Marchetti
3 Cups egg noodles
1 lb hamburger (you can sub in turkey)
1 Can tomato soup
1 Can cream of mushroom soup
1 ½- 2 Cups shredded cheese
1 Tablespoon chopped onion
Garlic salt and pepper

Preheat oven to 350. Boil egg noodles until al dente, about 10 minutes. Meanwhile, brown the hamburger with chopped onion, garlic salt and pepper. Drain pasta, put in 9 x 13 baking dish. Add hamburger, mushroom soup, tomato soup and ¾ of the shredded cheese. Mix well and top with remaining cheese. Cook in oven about 30 minutes until flavors join.

Gooey Butter Cake

Courtesy of my Grandma Lee.  This is so rich, you can only have it about once a year.  Thank goodness my husband isn't very big on sweets, otherwise my hips and I would be in trouble!

1 box yellow cake mix
4 eggs
2 sticks butter, melted separately
1 8 oz brick cream cheese
2 cups powdered sugar

Mix cake mix, 2 eggs, and one stick melted butter together and spread into a greased and floured cake pan.  This will be stiff.  Mix the remaining ingredients together and pour over the batter.  Bake at 350 for 45 minutes or until golden brown.

Corn Dip

I'm not gonna lie, this doesn't look too pretty, but it tastes pretty darn good.

3 cans Mexi-corn, drained
1 cup mayo
2 cups sour cream
1 bunch green onions, chopped
1 lb cheddar cheese
juice of one lime
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste (I like a little more)
pinch of salt

In a large serving bowl, stir together all ingredients.  Refrigerate until chilled before serving.

I serve this dip with corn chips (the scoops are awesome) and I have tried this both hot and cold.  It is really good both ways.  I've learned what makes all the difference is actually letting it refrigerate, the longer the better.  I think it is even better the next day!

Carla's Famous Cheese Ball

My mom made this for Christmas Eve growing up and now my husband and his friends even request it.  It is soooooo simple.  Only a few ingredients and some messy hands will have you on your way to a delicious cheeseball.  The best part is I've even been known to eat this for lunch!

2 packages softened cream cheese
2 packages of beef deli meat (I use Carl Buddig Beef.  I'm also pretty sure that my mom only uses one package, but I like a cheese ball with more substance!...Love you mom!!)
1 bunch of green onions

Chop meat and green onions and add to cream cheese.  Mix with hands and form into a ball.  Wrap with plastic wrap and chill until ready to eat.  Serve wth Ritz Crackers.

If you have a very sharp knife it is easy to chop the meat and onions.  In a pinch I have been known to use kitchen shears, which makes things super easy.  I also spray my bowl and my hands with just a little bit of cooking spray so more of it ends up in the ball and not on your hands!

Jalapeno Popper Dip

This dip is great for parties and family gatherings.  I have officially been nominated to bring this to everything for the rest of my life.  We even served it at our wedding!  It truly does taste like the jalapeno poppers that have cream cheese filling.

1 packages softened cream cheese
1 cup mayo
1 (4 oz) can diced green chiles (drained)
1 (4 oz) can diced jalapenos (drained)
3/4 cup parmesan cheese

Stir together cream cheese and mayonnaise in a bowl until smooth.  (I use a hand mixer)  Stir in the green chiles and jalapeno peppers.  Stir in parmesan cheese or you can save some for topping.  Place in a small baking dish.  Bake at 375 for about 30 minutes.

This can be served with tortilla chips but I prefer to serve it with toasted slices of French bread

Creamy Chicken Enchilada Casserole

While there is no red sauce, this casserole is definitely a favorite of my husband's. 

2-3 cups cooked chicken pieces (I usually use breasts, but thighs would be equally delicious)
1 package flour tortillas (12)
1 diced onion
1 package cheddar jack cheese
2 cans cream of chicken soup
1/2 cup milk (optional depending on how "creamy" you want it)
1 carton (16 oz) sour cream
1 can diced green chiles
1 can diced jalapenos

Mix soup, milk, and sour cream in a small bowl.  Mix chicken, chiles, jalapenos, and onion in a separate bowl.  I usually mix 2 spoonfuls of the sauce in with the chicken mixture.  Make 2 layers of tortillas, chicken mixture, and cheese in a greased 9x13.  Pour the remaining sauce over the top, covering the whole casserole.  Bake at 350 for 30 minutes or until hot and bubbly.

This casserole will serve approximately 8 people, so I have been known to cut it in half.  I use the smaller tortillas and they are perfect for my round Corningware baking dishes.  I also find it easy to throw all of my first ingredients into a food chopper or processor.  This gives it a really good texture. Otherwise you may need to shred the chicken.