Skinny Chicken Parm

It has been ages since I have posted. I wish I had a good excuse, but I don't.
I have been LAZY, LAZY, LAZY.

This recipe isn't super exciting, and it isn't anything new, but it was DELICIOUS and HEALTHY - 2 things that do not always go hand in hand.  The whole family loved it, which is why it will become a new kid-friendly staple in our house.

The recipe is from Skinnytaste.com.  Sorry the pic is so crappy.  The lighting was terrible, bc it is always dark/cloudy during our Wisco Winters.

Baked Chicken Parm

4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese
1 cup marinara 

cooking spray
Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.

Pumpkin No Bake Energy Bites

These bites are awesome. My kids eat them for dessert and they are a healthy, energy packed snack for me.  I cannot get enough of pumpkin this time of year and these little nuggets do the trick.



Pumpkin No Bake Energy Bites - Gimmesomeoven.com

8 oz. (about 1 packed cup) chopped dates
1/4 cup honey
1/4 cup pumpkin puree
1 Tbsp. chia seeds or flax seeds
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of salt
1 cup old-fashioned oats (dry, not cooked)
1 cup toasted coconut flakes
1 cup toasted pepitas (pumpkin seeds)

Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined.

Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator (I actually put mine in the freezer) for up to 2 weeks. 

Butternut Squash Muffins

SQUASH! We cannot get enough.  My kids love it, I love it and thankfully it is in abundance this time of year.  I saw this recipe for butternut squash muffins and made them yesterday afternoon.  By 6pm the muffins were gone and then we all ate butternut squash pasta :)  

Butternut Squash Muffins

1 cup mashed roasted butternut squash
1 cup flour
1/2 cup whole wheat flour (optional, can use 1.5 cups all purpose flour)
2 and 1/2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 tbls melted butter
3/4 cup milk
1 egg

First roast your butternut squash. Pre-heat the oven to 350. Cut your squash in half the long way, coat with a bit of olive oil and place in a pan. Roast for about 30-40 minutes until it is nice and soft. Let it cool for a bit, then scrape the insides into a bowl. 

Preheat the oven to 400.  Whisk together the dry ingredients.  Beat the egg, then stir in the milk, butter, and roasted butternut squash.  Add the wet ingredients to the dry ingredients and DON’T MIX TOO MUCH (will make your muffins heavy and they are already pretty heavy), just until they are combined

Pour into greased or papered 12-muffin pan (I used paper but I think greasing would have been better for these muffins – if you do use paper make sure the paper coordinates with your blog’s logo)
Bake for 20 minutes. These muffins will look done on the top, but may need a minute or two more to bake, you want them fully cooked on the inside since they are sort of rich and heavy. If you take them out too early they will be a bit rubbery (though still yummy).
Let them cool completely before eating.

Winter Minestrone

It is officially FALL and I am trying to embrace every second of it.  We have been outside every chance we can get, enjoying the colors, the crisp air and most especially the fact that we do not have to rake the lawn quite yet.   

A friend of mine made me this hearty soup and it was so delicious that I made it it again the next week.  My whole family loves it and it is not only filling but low fat and super tasty.  

Winter Minestrone - Recipe by Ina Garten

Ingredients

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 (26-ounce) can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving

Directions
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.

Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

pumpkin banana muffins

We had to turn on the heat this weekend.   Our thermostat read 62 degrees and the girls wouldn't take off their winter jackets, but I still feel guilty about turning on the heat before October!  

Fall is here, whether we like it or not, so in an effort to celebrate its' arrival, I whipped up a batch of these delicious pumpkin banana muffins.  

'Pumpkin Banana Muffins
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins or chocolate chips






Directions
Preheat oven to 350 degrees F and spray muffin tins with non-stick cooking spray
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared tins.

Bake at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely.

  

Make sure to try out a few more of our favorite pumpkin recipes here, here, here, here, here and here.  Obsessed with pumpkin....maybe :)

S'mores Cheesecake

Summer is OVER. I cannot believe it. My kids have started school and the pool is closing this weekend.  Why doesn't February ever fly by like this?

I have been a horrible blogger, and a horrible baker/cook etc all summer, so in a ditch effort to redeem myself for months of nothing, I whipped up this S'mores Cheesecake.

The recipe is easy, but you have to make sure you start it a day ahead of when you want to serve it.  If you are a s'mores fan, pin this *&$%.  It is creamy, chocolaty and delish.

S'mores Cheesecake - Bon Appetit

INGREDIENTS:
CRUST
1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted

FILLING
9 ounces high-quality milk chocolate (I used half milk choco and half dark choco), chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs

TOPPING
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract

RECIPE

FOR CRUST
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.

FOR FILLING
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.

FOR TOPPING
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.

Tagalongs

Bridget and I have been slacking on our posts. We are both still baking/cooking a lot, but we haven't been sharing.  Not because we are like my toddlers and HATE sharing, but because we finally have some reprieve from our awful winter and we are enjoying the summer-ish weather.

I am beyond excited for all of the summer produce to arrive at the Farmer's market, but until that happens, I will continue to survive on food comprised of Peanut Butter and Chocolate, like these amazing homemade tagalongs!

Tagalongs - Recipe from Siriously Delicious

Cookies:
1 cup (2 sticks) unsalted butter, room temp
1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp almond extract
2 cups all-purpose flour
1/2 tsp salt

Filling:
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/4 tsp vanilla
Pinch of salt

Coating:
6 oz. milk chocolate, chopped
6 oz. semi-sweet or dark chocolate, chopped
1 tsp vegetable oil

With an electric mixer, cream butter and powdered sugar until smooth. Add vanilla and almond extract and mix. In a separate bowl, sift together flour and salt. Slowly add sifted ingredients to butter/sugar and mix until combined. Shape dough into a disc, cover in plastic wrap and chill for 30 minutes.

Using a small circular cookie cutter (also lightly floured), cut out cookies and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until edges just begin to turn golden. Let cool.

While cookies are cooling, with mixer combine peanut butter, powdered sugar, vanilla and a pinch of salt. Once cookies have cooled, scoop approx. 1/2 tsp of filling on top of each cookie. Using a knife, place the tip in the middle of the peanut butter, and spread down to the side of cookie. Repeat that motion as you go around the cookie. It should look slightly domed in the middle.

In a double boiler (or place a heat-proof bowl over a pot of simmering water, making sure the water does not touch the bowl), melt all chopped chocolate. Add vegetable oil and stir until you have a glossy chocolate. Using 2 forks, dip cookie into chocolate. Make sure to flip over and cover cookie completely. Lift cookie out of chocolate with one fork, using the other to scrape excess chocolate off the bottom. Repeat with each cookie and place them on foil or parchment paper. Let cookies cool at room temp and then peel off paper or foil.

Cookie Dough Peanut Butter Truffles

Egg-less cookie dough, covered in chocolate & peanut butter.  How could a small bite like this be more perfect? IT CAN'T.

I found this recipe 2 weeks ago and I am on batch #3. Apparently I missed the memo on the fact that swimsuit season is now HERE.  Ug, I should be doing lunges instead of trying to win the "I'm going to need an entire new wardrobe because I have eaten so many cookie dough truffles" contest.

You can switch up your dough by adding in different flavored chips, dried fruit, nutella - whatever you want.  The possibilities are endless and thankfully for me, so is the stretch in my elastic-waist pants.

Pizza Night - Shaved Asparagus Pizza and Fig-Prosciutto Pizza

I am officially in a recipe rut.  I feel uninspired and like I just make the same-old meals over and over again.  I have a ton of new recipes, but I lack the ambition to try them.  I am going to blame it on the dreary & cold weather.

Bridget sent me these two recipes a few weeks back and I finally worked  up enough will-power to try them for a family pizza night.  The recipes were simple, but the results were amazing. We loved both pizzas, so much so that we will probably make them again this weekend and soon enough they will become another "same-old meal".

Shaved Asparagus Pizza - Recipe from Smitten Kitchen

Makes 1 thin crust 12-inch pizza

1 recipe your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

Fig-Prosciutto Pizza with Arugula

Recipe courtesy of Ree Drummond

Ingredients:

Your favorite pizza dough

2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.

Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve.

confetti cupcakes

Cupcakes & Sprinkles - that combo can make anyone happy - even a Wisconsinite who hasn't seen the sun in 5 months, who hasn't worn pants with a waist in weeks and who is ready to burn her down coat, huge winter boots and 5 million hats, just so she doesn't have to wear them for another day.

Yep, these cupcakes made me happy, however, they did not help me out at all with my pants problem.  

CUPCAKES (From Sally's Baking Addiction)

1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup vanilla Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup sprinkles

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar and chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not over mix because the sprinkles will bleed their color.

Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

For the frosting, I used my favorite buttercream recipe (It is always the same people!!)

Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temp
2 tsp almond extract
4-5 cups of powdered sugar, sifted
2-5 tbsp heavy whipping cream

Beat the butter and salt until light and fluffy, about 4 minutes. Beat in the almond and 2 tbsp of heavy whipping cream. Sift the sugar and then add cup by cup until you have reached the desired sweetness. Beat the frosting 15-20 minutes. Add more cream as needed.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

banana coconut muffins

Coconutty Heaven. 

My rotten bananas were turned into coconutty heaven.

That is all I am going to say except for MAKE THEM. 

Banana Coconut muffins

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
6 Tbs unsalted butter, melted
1/2 cup sugar
1 large egg

1/2 cup greek yogurt (I like use banana or coconut flavored)!!
1/2 teaspoon vanilla
1 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, yogurt, vanilla, and 3/4 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Leek Bread Pudding

Before I get to writing about this amazing Thomas Keller Recipe, I have to point something out....

Bridget and I have been doing this blog for almost 2 years! It has been super fun for us and it has provided me with an amazing collection of recipes that I refer to on a weekly basis. No joke, last week I made our "Martha in Me" recipes for  Salmon, Granola, Cookies, Muffins, and Scallops.  I love having all of my favorite recipes in one place!

This next recipe will definitely be one that I refer to in years to come.  I LOOOVE bread pudding, so when I saw this Thomas Keller recipe for a savory bread pudding that can be served as a side dish or as a main entree, I was all over it! 

** Dan and I ate it for our main course and we will be doing so again tonight - YAY!

Leek Bread Pudding - Adapted from "ad hoc at home"
2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese.


1. Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.

2. Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

3. Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

4. Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

5. Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

buttercream topped sugar cookies

Well, I tried to be healthier like Bridget and it lasted a day.  I guess I could blame it on the fact that I needed to bring a treat in to Franny's school, or that it is Valentine's day and we should all get a free pass.  Whatever the reason for my failure, I am so glad that "failure" = buttercream covered cookies.

Directions:

Take your favorite sugar cookie recipe, shape to your desire, bake and and slather  it with buttercream (see recipe below).  

* Put more buttercream than you think you should on top of the cookie.  You will not regret it.

Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
2 tsp almond extract
4-5 cups of powdered sugar, sifted
2-5 tbsp heavy whipping cream

Beat the butter and salt until light and fluffy, about 4 minutes. Beat in the vanilla and 2 tbsp of heavy whipping cream. Sift the sugar and then add cup by cup until you have reached the desired sweetness. Beat the frosting 15-20 minutes.  Add more cream as needed.

Happy Heart Day!!!!

skinny peanut butter banana muffins

I usually feel bad about myself after Bridget posts a recipe. For example, I post about snicker doodles and she follows-up with a post about pineapple, carrot juice (I scarfed down 5 cookies, she had 2 glasses of juice).  She is always taking sugar and butter out of her recipes, while they are the rock-star ingredients in mine.  Maybe that is why she has glowing skin, abs of steel, and endless energy.  OR maybe it is because she isn't parenting 2 toddlers.  The jury is still out, but in the meantime, I am going to make an effort to be more like Bridget.

For my inaugural bridget recipe, I decided to try these skinny peanut butter banana muffins from Sally's Baking Addiction.  I made a few slight substitutions - almond butter for the peanut butter and almond extract instead of vanilla - and they turned out awesome!!  Maybe healthy isn't so bad?!  I'll let you know if my abs are flatter tomorrow.

OH - Hey, I go through stages where I am obsessed with certain products from Costco.. 

Here are two of my most recent obsessions that everyone should try:

1. Dark Chocolate Covered Coconut - Need I say more?

2. Natural Apple Chips - no sugar, no preservatives, just apples.  My girls love them and so do I!