A healthy, quick and easy after-school snack for the kids that they love and can help make. And if you want to make your own nut butter try Maple Cinnamon Almond Butter or good old fashioned Homemade Peanut Butter.

Serves 1-2

1 Honey Crisp Apple
2 tablespoons of organic peanut butter
1/4 cup pecans
handful of dark chocolate chips

Core the apple and slice approximately 8-10 rings. I love my apple peeler for this specific reason! I can adjust it so it peels, cuts rings and/or cores apples.

Spread peanut butter on the apple rings and sprinkle on pecans and chocolate chips.

Waiting for the kids to come home from school so he can chase after them on their sleds...



My kids LOVE s'mores and the other night our little elf had started a fire, was roasting a marshmallow and had set out everything to make s'mores...what a surprise!
The next day I had leftover chocolate, graham crackers and marshmallows so we decided to make s'mores cookies. The kids loved them even more than the traditional smore's. I may keep these cookies on hand in the freezer to use in place of graham crackers next time we roast marshmallows.

S’mores Cookies
Adapted from 6 sisters
Makes approx. 3 dozen cookies


1 cup graham cracker crumbs 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 18 large marshmallows, cut in half About 36 small chocolate pieces

Preheat the oven to 350 degrees F.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt.  Set aside. In another bowl, beat the butter and sugars together until creamy and smooth.  Add in the egg and vanilla extract and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Use a small cookie scoop and drop dough onto a parchement-lined baking sheet, 1-2″ apart.  Bake for 8 minutes or until edges are just turning golden brown.  Remove from oven and gently press 1/2 of a Hershey chocolate rectangle in the cookie 
Turn the oven broiler on high and put the cookies with the chocolate under the broiler for about 30 seconds just until chocolate is melted (the chocolate will hold its shape even when its melted). Pull out cookies and set a half marshmallow, sticky side down, onto each cookie. Place cookies back in oven and broil for about 1 minute, keeping a close eye on them so they don’t burn.  Once marshmallows are golden brown, remove from the broiler and stick a chocolate piece in each marshmallow. If the marshmallow's crust is hard just use a small paring knife to cut into the crust to stick the chocolate piece in.  



Makes 8

16 oz refrigerated biscuit dough (I use Pillsbury Buttermilk Biscuits or  this recipe for homemade dough)
5 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. 

Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown.In a bowl, combine the butter, garlic powder, oregano and  parsley; brush the warm knots with the butter mixture and sprinkle Parmesan on top. 

 Serve immediately. 



I made this pie for Thanksgiving and was amazing! I started making it without reading the entire recipe and once I got to the whole raw egg part I almost threw it out but I looked at all that chocolate and felt it would be a shame. So I discussed it with everyone who was planning on eating it with me and no one seemed to have an issue (except me) so I went for it and am glad I did. It was the best chocolate pie ever! Just make sure you use fresh organic or pastured eggs. 


Chocolate Pie Filling:
4 ounces, dark chocolate, melted
1 tsp instant espresso powder (optional)
1 cup unsalted butter, softened
1/4 tsp salt
½  cups white sugar
1 tsp vanilla extract
3 eggs, fresh
1 pie shell, pre-baked for 10 minutes (follow directions)

Whipped Cream:
2 cups of heavy cream 
1 1/2 Tablespoons vanilla
1/4 cup powdered sugar

Chocolate Curls:
Chocolate bar

Pre-Bake the Pie Crust:usually 350 for 10 minutes: follow directions on package.

Make the Chocolate Pie Filling:In small microwave safe bowl melt 4 ounces of dark chocolate pieces  (stirring every 20 seconds until melted). Add 1 tsp espresso powder, stir and set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) butter, 1/4 tsp salt and 1 ½ cups of white sugar until fluffy (2 minutes). When melted chocolate is cooled, add slowly to  the butter/sugar mixture while mixing on low. Add 1 tsp of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 minutes add in the three eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours.

Make the Whipped Cream:
In a standing mixer with a wire whisk combine the heavy cream, vanilla and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter.Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix). Make the Chocolate Curls:
Using a vegetable peeler or a sharp knife shave the edge of the chocolate bar from top to bottom.

I pipe the whipped cream on the cold chocolate filling but you can just spread it all over too and then sprinkle the chocolate curls all over.



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