Chocolate Peanut Butter Protein Bites

These little bites are a perfect post workout snack and have 4.5 grams of protein.  So yummy that your kids will enjoy them too.

1/2 cup vanilla protein powder
1/2 cup natural peanut butter
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 Tbsp. Old Fashion Oats - ground in food processor
2 Tbsp. Stevia
Dash of salt
2 tsp. cinnamon
handful of chocolate chips

In a large bowl combine all ingredients and mix with clean hands until a soft ball forms together.  Roll out into individual balls.  Should make approximately 20.

Amazing Philadelphia Soft Pretzels

Are you hungry for an amazing soft pretzel, kind of like those you find at the mall?  Then this is the recipe for you!  I found this recipe from my beloved friend Jane Hunter.

Ingredients:

1 pkg. dry yeast

1 Tbsp. sugar

1 1/4 cups warm water

3-4 cups flour

2 tsp. salt

4 cups water

2 tsp. baking soda

Butter & Kosher salt

Directions:

(1) In large mixing bowl, combine warm water and sugar.  Sprinkle in yeast and allow it to sit and become foamy for 10 minutes.

(2)  Add 2 tsp. salt and 3 cups of flour.  Beat.  Add enough additional flour to knead.

(3) Knead for 10 minutes or until dough is very soft.  Place in a greased bowl and cover tightly with plastic wrap.  Let rise 45 minutes or until double.

(4)  Divide dough into 12 small balls and roll on counter to form a skinny snake about 20" long.  Form each into pretzel shapes, pinching ends firmly.

(5) Dissolve 2 tsp. baking soda in 4 cups water and bring to a boil.  Preheat oven to 475 degrees.

(6) Drop pretzels in boiling water.  Boil for 1 minute - 30 seconds on each side.

(7) Remove from boiling water and place on paper towels before transferring to a buttered cookie sheet.

(8) Sprinkle moist pretzels with Kosher salt.

(9) Bake in preheated 475 degree oven for 10-15 minutes.  Remove just before they are golden brown and rub with unsalted butter.  Continue to bake until golden brown.

Great Grandma Opal's Carmel Corn

This recipe is from my Great Grandma Opal. She passed away when I was just a little girl. This is the only carmel corn my mom makes and I remember she always made it around Christmas. But today, the weather outside felt like a carmel corn kind of day.

Ingredients:

6 quarts of popped popcorn

1 cup butter

2 cups brown sugar, packed

1/2 tsp. salt

1 cup corn syrup

1/2 tsp. baking soda

1 tsp. vanilla

Directions:

(1) Preheat oven to 250 degrees.

(2) Having carefully gone through the popcorn and discarded seeds or corn with large hulls, place popcorn into 2 large roasting pans.

(3) In a large saucepan melt butter. Stir in brown sugar, salt and syrup. Bring to a boil. Boil for 5 minutes on low heat without stirring.

(4) Remove from heat and add vanilla. Carefully add baking soda and stir.

(5) Gradually pour over popcorn. Turn to coat.

(6) Bake for 1 hour turning every 15 minutes.

(7) Transfer to a cookie sheet to cool. Break apart and store in tight container.