Oreo Balls

My sister made these for my daughter's baby blessing and they are a piece of heaven!  I have since made them for baby/bridal showers and they are always a hit.  Enjoy!!

Ingredients:
-1 package regular size Oreo cookies crushed (I usually buy the double stuff package and crush them myself.  You can use a food processor if you have one.  I just do it by hand with a potato masher.)
-1 (8 oz.) package cream cheese, softened
-1 package chocolate almond bark  (I have used chocolate chips)
-1 package white chocolate almond bark (You can use white chocolate chips as well)

Directions:
1. Using a blender or hand held mixer, mix Oreo's and cream cheese together. 
2. Roll into walnut size balls.
3. Chill for an hour (the freezer works the best).
4.  Melt approximately 3/4 of white almond bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6.  Allow to harden on wax paper.
7.  Takes about 15 minutes.
8. While waiting, melt about 1/4 package of chocolate almond bark. 
9. When Oreo balls are no longer sticky to the touch, drizzle with chocolate.  Hint: Use sandwich bag with a tiny hole cut in the corner to drizzle over top.

Breakfast Bread (paleo)

Here's another recipe from Elana's Pantry. I just love her site and love finding healthy foods to try for my family. So, you'll notice this bread has no flour. It's pretty dense and delicious, though.

I've been making big changes to my diet lately and that's what led me to Elana's site. I can't say I would've chosen the changes I'm making, but now that I'm on this journey I'm grateful for where it's going. But that's a story for another time. This bread is low glycemic and high in protein - a great way to start your day.

Paleo Breakfast Bread
 ½ cup creamy roasted almond butter
 2 eggs
 2 tablespoons honey
 1 teaspoon vanilla extract
 ¼ teaspoon stevia (I omitted this one simply b/c I don't have it)
 ¼ teaspoon celtic sea salt
 ¼ teaspoon baking soda
 1 tablespoon cinnamon
1. In a large bowl, with a hand blender , mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8x8 inch Pyrexbaking dish
6. Bake at 325° for 12 to 15 minutes and serve
Serves 4

It comes together quickly and then you get...

Mmmm. I love it and so do my kids! So if you're eating vegan, gluten free, paleo, or just feeling adventurous try this one out. It's breakfast you can feel good about :)

Baked Mustard Lime Chicken

Instead of the traditional ham dinner for Easter, we switched it up with something different. You can do that when you're not visiting family or having anyone over for the Easter holiday (aka "being loners"). We tried this recipe that I found at Elana's Pantry. She has a fabulous website with ingenius recipes. I just love sites like that :)


• 1 pound skinless boneless chicken breast
• ½ cup fresh lime juice
• ½ cup fresh cilantro, chopped
• ¼ cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• ½ teaspoon celtic sea salt
• ½ teaspoon pepper

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined. Rinse chicken breasts, pat dry and place in a 7x11 inch baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°. Serve with extra sauce spooned over top.
Serves 4

This turned out really yummy, although I grilled the chicken instead of baking it. Enjoy!