Avocado Baked Eggs

I thought you might enjoy trying this delicious breakfast. Can I just say YUMMY! Christian got this recipe off the internet and it didn't get very good reviews but it was really tasty to me. He made some slight modifications (cheese & green onions) so I included those changes in the recipe. If your avocado pit hole is small, you will want to enlarge the pit cavity so the egg fits.

The picture I attached is from our breakfast.

Avocado Baked Eggs
1 avocado, halved and pitted
2 eggs
Salt and ground black pepper to taste
1 pinch cayenne pepper
1⁄4 c. crumbled cooked bacon
1 T. chopped fresh chives or green onions
Shredded cheese

Prep 10 min. Cook 15 min.

Preheat oven to 425 degrees.

Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with 

salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.

Bake in a preheated oven until egg is cooked to desired doneness, about 20 minutes.

Sprinkle each avocado with shredded cheese, bacon, and chives/green onions.

ENJOY!

Green Beans with Goat Cheese, Tomatoes, and Almonds

recipe and image from here

This is a delicious cold salad that I made tonight!

I didn't have sherry vinegar so I used red wine vinegar

and it was very tasty!

Green Beans with Goat Cheese, Tomatoes, and Almonds

1/2 c. sliced almonds
2 lbs. haricots verts (tiny green beans), trimmed
3 T. sherry vinegar*
2 T. fresh lemon juice
3/4 t. salt
1/2 t. pepper
1/3 c. olive oil
1 pint cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 (4-oz.) goat cheese log, crumbled

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.


by Cheryl, Barbara's daughter

Fruit Tart

This was so delicious and so easy to make. It is not as healthy as it looks. 

I could remake the recipe using a delicious nut crust and 

a coconut cream sauce and it would still taste very delicious.

by Cheryl, Barbara's daughter

Mediterranean Rice Noodles

from Cheryl: YUM!

Mediterranean Rice Noodles

This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as quick as possible.

Serves: 2
Prep time: 20 minutes
Cooking time: 15 minutes

1 package King Soba rice noodles
2-3 T. extra-virgin olive oil
1/2 lb. fresh green beans, ends snipped off
About 10 cherry tomatoes, halved
1/4 c. pitted olives
8 to 10 fresh basil leaves, torn
Zest and juice of 1 lemon
1 to 2 t. sea salt
Freshly ground black pepper


Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.

While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately sub- merge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.

Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

by Cheryl, Barbara's daughter

No-Bake Almond-Oat Energy Bites

Here is a very tasty and easy treat to make.
I love having them for a snack!

No-Bake Almond-Oat Energy Bites 

2 ½ c. rolled oats (regular or quick-cooking)
½ c. raw pumpkin seeds (pepitas)
½ c. raisins
2 T. raw sunflower seeds
1 t. cinnamon
½ c. almond butter
⅓ c. plus 1 T. honey
2 T. barley malt syrup
1 t. vanilla extract

1. Grind 1/2 c. oats and 1/4 c. pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.

2. Combine remaining 2 c. oats, remaining 1/4 c. pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.

3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Makes 24 (1-inch) balls
30 minutes or fewer


by Cheryl, Barbara's daughter

Baked Fall Vegetable Medley

 Cheryl and Dee were able to have fun together in New Hampshire recently. Cheryl took us to lunch at a vegan bistro near her work at the state capitol in Concord. We split the dishes listed in tan, beginning with the soup and salad. They were wonderful. I tried to recreate the Baked Fall Vegetable Medley and have a couple notes on that below.

Baked Fall Vegetable Medley

I decided to roast all the veggies listed in the fall medley instead of steaming. While they were cooking, I made a creamy sauce with almond/coconut milk, then added a small piece of leftover pork loin as we aren't vegan. I also cooked quinoa in chicken broth. The quinoa went on the bottom, with the sauce over it; the roasted veggies went on top. Since all the parts were cooked, I put it in the fridge for dinner the following day, as we were coming home about dinner time. We just microwaved our portions individually. I thought it was good, and Scott had seconds, and we have leftovers for another meal.

Happy Thanksgiving to all! 

If you need non-vegan turkey help, here's a link.

Chicken Marengo

photo from here

Brenda sent me (Cheryl) this recipe, and Parker made it for our family.
It is tasty.

You can click on the recipe for a larger view.

by Brenda and Cheryl, two of  Barbara's four daughters

Raw Chocolate Almond Energy Bites

image and recipe from here

I tried these bars and they are soooo good. I could really use these during the day when I need a little boost and don't want to satisfy myself with a simple sugary carb. I feel so much better when I am eating healthfully!

Raw Chocolate Almond Energy Bites
1-1/2 c. pitted dates
1/3 c. raw unsweetened cocoa or cocoa powder
1/3 c. whole chia seeds
1/2 t. vanilla
1 c. raw almonds
1/4 c. shredded coconut, optional

Place dates in bowl of food processor; puree until thick paste forms. Add cocoa powder, chia seeds, and vanilla. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped adn well distributed through date mixture.

Line a 8x8 inch pan with parchment paper (leave tabs sticking out). Sprinkle with the 1/4 cup coconut spread the chocolate almond mixture into pan and press down very firmly and evenly. cover and chill for at least an hour. carefully remove from pan (this is where the parchment paper tabs come in handy). Carefully cut into 1 inch squares- this can easily crumble and you don’t want to handle it much. Store in refrigerator.

by Cheryl, Barbara's daughter

Shepherd's Pie, Tasty Gravy, Herbed Quinoa, Quinoa Salad

 made up Shepherds Pie

I cooked a potato in the microwave and when it was done I chopped it up and put it in the bottom of a small casserole dish. I put gravy over the potato, then added corn and beans, some quinoa on top, more gravy and then some vegan cheese I had left over. I put it in a 350 degree oven until it was hot and bubbly. 

It was pretty good considering I just threw several things together :D 

I love you all! 

Cheryl 

Tasty Gravy (Is this really vegan???) 
1 vegetable bouillon cube
2 c. water
½ t. onion powder
Few dashes of garlic powder
2 heaped T. nutritional yeast
1 ½ t. soy sauce (I used Bragg’s Liquid Aminos)
½ t. ground mustard
¼ - ½ c. flour or as needed for preferred thickness

(I used ¼ c. spelt flour. You may also use brown rice flour
1 T. vegan butter (I used coconut oil)
Sea salt and pepper to taste
Optional: Add a pinch of dried sage

Combine all ingredients in a pot and bring it to a boil. Simmer over low heat for a few minutes. 

Herbed Quinoa
2 c. quinoa
4 c. water
2 c. cauliflower, chopped
Cook until water is absorbed. Cool and fluff with fork.

Add:
3 cloves minced garlic
2 T. lemon juice
2 T. Bragg’s Liquid Aminos
¼ c. Olive Oil
(These are all approximate measures; make it to suit your taste)

Add:
Fresh chopped herbs (basil and dill are great or you may try cilantro which is tasty)
Chopped, sliced or slivered almonds or pine nuts (Add as many or as little as you like)

Mix all the above together and serve.

Ursula’s Quinoa Salad
1 big onion chopped
2 cloves of garlic
1 T. of olive oil
4 c. of water
1/2 c.- 3/4 c. of fresh cilantro (I put it in the chopper or sometimes in the blender)
1 t. salt, or a little more to taste
1 hot pepper or red or green sweet pepper
2 c. of frozen peas
2 c. of quinoa

Sauté the onion and garlic in oil, add water, cilantro, salt, peas, and quinoa. I usually cut a hot pepper in half without the seeds and place them on the top of everything and put the lid on till it boils then I lower the temperature to simmer for 20 minutes.

Once ready if you don't want the hot peppers just remove them, they add a nice flavor to the quinoa. If you use sweet peppers you could probably chop them. I like the little spice it adds to the dish.

by Cheryl, Barbara's daughter

_________________________

In searching for an image for this post (see top), I decided to just post the recipe too. 

Dee

Fresh Caprese Quinoa Salad
1/2 c. quinoa
8 oz. fresh mozarella
1 carton grape tomatoes, halved
fresh basil
2 T. olive oil
salt & pepper

1. In a medium sized pan, bring 1 c. water and quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!

2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.

3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

Vegan Zucchini Fritatta

I tried a recipe tonight for dinner and it was a hit with everyone. Here is the link. It was so good and it tasted better than I expected. 

Vegan Zucchini Frittata
2 shallots, minced
1/2 (14- oz.) package extra-firm tofu (not silken), coarsely crumbled
pinch black salt (optional)
sprinkle of salt and pepper
1 T. (packed) minced fresh oregano (or 1 t. dried)
1 medium zucchini (about 10-12 ounces), shredded
1 (12.3 oz.) package lite firm or extra-firm silken tofu, drained
1/4 c. water or non-dairy milk
3 T. nutritional yeast
1 T. plus 1 t. cornstarch
1 t. tahini
1 clove garlic
1/4 t. turmeric
3/4 t. salt
generous grating of black pepper
pinch black salt (optional)

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. Preheat oven to 400. Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes. While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned. Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

Notes

(first one by Cheryl, others on link)

Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out.

You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.

Preparation time: 10 minute(s) | Cooking time: 35 minute(s)
Number of servings (yield): 4
Nutrition Facts:
Nutrition (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.



by Cheryl, Barbara's daughter

Rice and Beans Bowl + using beans for oil and butter

picture from Native Bowl in Portland

This dish is so very yummy!!! 

Here is my concoction for seasoned black, small red, etc.

Rice and Beans Bowl
2 (15 oz.) can of beans (small reds are my favorite)
1/2 t. white pepper
1/4 t. paprika
1/4 t. garlic powder (I always add a little more because I like things garlicky)
1/4 t. salt
1 - 2 T. coconut oil

1. Pour the beans with their liquid into a large saucepan. Turn the heat to medium.

2. Add the pepper, paprika, coconut oil, garlic powder, and salt.

3. When the beans begin to boil, use a fork to mash some of the beans against the side of the pan. Stir the mixture constantly for about 20 min until the beans reach the consistency of re-fried beans. (Smooth, creamy texture with some whole beans still swimming around.)

Ok, here is my disclaimer. Sometimes I follow this to the end. Other times I am in a hurry or I want a different texture so sometimes I just throw everything into a microwavable bowl and heat til hot and use the beans whole.


One of my favorite concoctions is: (Layer the following in a bowl and enjoy)

Brown Rice
Seasoned Beans
Fresh chopped tomatoes
Fresh chopped avocado
Texas Pete shaken on top
Sometimes I add some fresh cilantro

by Cheryl, Barbara's daughter

_____

TIPS FOR USING BEANS FOR OIL AND BUTTER

from Everyday Food Storage

1. If your recipe calls for oil, you are going to use a bean puree.  What is a bean puree you ask?  It’s simply cooked beans with enough water to whirl in your blender.  If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it.  Done.
2. If your recipe calls for butter, you are going to use cooked, drained beans.
3. For substituting beans for both butter and/or oil you are going to use a 1:1 ration.  That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree.  If your recipe calls for 1 C. butter you are going to use 1 C. beans.  You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
4. When wondering which beans to use-you are going to match color for color.  If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans.  If it is a white cake, use white beans.  Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake.  Your family will wonder what all of those black specks are.   To be safe, you can use white beans in almost anything.
5. Now, you’re going to add the beans however your recipe says to use the butter and/or oil.  So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar.  If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
6. If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like.  So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans.  It just means you need to use half oil/butter and half beans.  It will still be chewy and you’ll still be saving money and adding fiber and protein!  Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!

_____

Other bowl ideas from a food cart menu in Portland

Karen's Chocolate Cake

We were on FaceTime one Sunday, when Cheryl described the delicious chocolate cake recipe she made for a ward dinner. She said it was Karen's recipe and "you won't want it" because it is SO good! I called Karen; she didn't have it. She called Brenda; Brenda called me and dictated it. So, here's the Cheryl/Karen/Brenda Chocolate Cake recipe. Since I don't have a picture of them making or eating chocolate cake, I'm recycling one from their breadmaking class post.

Karen's Chocolate Cake

2 sticks butter
1 c. water
4 T. cocoa
2 c. sugar
2 c. flour
2 eggs
1/2 c. buttermilk
2 t. baking soda
1 t. vanilla

Bring butter, water and cocoa to boil. Add sugar and flour. Mix well. Wait 5 minutes. Add egg, buttermilk, soda and vanilla. Bake  at 350 for 35-40 min. in greased and floured 9x13" pan.

Frosting
1 stick butter
4 T. cocoa
1/3 c. buttermilk
1 lb. powdered sugar
1 t. vanilla

Bring butter, cocoa and buttermilk to boil. Remove from stove. Add sugar, vanilla and bean until smooth. Frost while cake is warm. Takes better next day.

by Karen, Cheryl & Brenda, three of Barbara's four daughters

Sarah's Pink Flamingo Smoothie

I saw this recipe and it reminded me of Sarah,
and her love for pink flamingos. 

You might want to try one this weekend
to celebrate Sarah's 21st birthday Sunday!

Pink Flamingo Smoothies
1 pint strawberries
2 bananas
2 raspberry yogurts
2 c. milk

Wash and hull strawberries. Peel bananas and slice into quarters. Place all fruit in blender; add yogurt and milk. Cover and pureé until all ingredients are thoroughly combined. Pour into glasses. Makes 8 smoothies.

Pink Flamingo smoothies prepped and ready for a family 'car picnic' on the way to a Emergency Preparedness Expo this evening.

Chocolate Cherry Berry Smoothie, Banana Spelt Muffins, Roasted Root Vegetable Soup

Cheryl tried this smoothie recipe and loved it. A healthy alternative to a chocolate shake. This came from Blendtec, the Orem company where Kyle works.

Chocolate Cherry Berry Smoothie 

10 oz. vanilla coconut milk
2 c. spinach leaves
1 banana
2 ½ T. cacao or cocoa powder
¾ c. frozen blueberries
¾ c. frozen cherries

Add ingredients to blender jar in order listed and secure lid. Blend until smooth, then serve.

Note: Use a ripe banana to add a little more natural sweetness to the smoothie. As the banana ripens, the enzyme amylase begins to break down starch which leads to the formation of sucrose, aka table sugar.

Nutrition info per serving:
Servings 2
Serving Size 12 fl oz
Calories 200
Fat 4.5 g
Saturated Fat 4 g
Cholesterol 0 mg
Sodium 45 mg
Carbohydrates 41 g
Fiber 8 g
Sugar 25 g
Protein 5 g

Cheryl made these Banana Spelt muffins and liked how they turned out.

She added three handfuls of oats to the mix.

Banana Spelt Muffins
1 egg
¼ c. butter or coconut butter, softened
3 ripe bananas
¾ c. granulated sugar
1 t. vanilla extract
1½ c. wholegrain spelt flour
1 t. baking soda
1 t. baking powder
½ t. salt

Preheat oven to 375°F. Add first 5 ingredients to blender jar and secure lid. Press “Pulse” 4-6 times. Add dry ingredients to jar and secure lid. Press “Pulse” 4-6 times until dry ingredients are barely incorporated. Pour batter into a greased muffin tin or a tin lined with paper cups. Bake 15-18 minutes until done.

For a little spice, try adding ¼ teaspoon each of ground cinnamon and ground nutmeg.

For a little crunch, try adding ¾ C walnuts to the first addition of ingredients. As the wet ingredients blend and the blender blade mashes the bananas, the walnuts will be chopped.

Note: All-purpose flour may be used in place of wholegrain spelt flour.

Nutrition Info:
Servings 12
Serving Size 1 muffin
Calories 170
Fat 4.5 g
Saturated Fat 2.5 g
Cholesterol 30 mg
Sodium 260 mg
Carbohydrates 29 g
Fiber 2 g
Sugar 16 g
Protein 2 g

by Cheryl, Barbara's daughter

Roasted Root Vegetable Soup 1 celery root, peeled and cubed 1 large parsnip, peeled and thickly sliced 1 large carrot, peeled and thickly sliced 1 sweet potato, peeled and cubed 1 medium onion, thickly sliced 4 garlic cloves, peeled 3 T. olive oil 5-6 C chicken or vegetable broth 1 ½ t. white wine vinegar 1/16 t. cayenne pepper Salt and pepper to taste  Preheat oven to 400°F.  Add prepared vegetables, onion and garlic to 9x13-inch pan and drizzle with olive oil.  Toss vegetables in olive oil and bake for 45 minutes until roasted and tender.  Add 3 cups of broth to blender jar and roasted vegetables and secure lid.  Select “Smoothies”.  Pour remaining broth into large saucepan and add pureed soup. Taste and adjust salt as necessary and add black pepper, if desired and serve warm. For a creamy touch, try adding ½ cup of half and half or full-fat coconut milk before serving or garnish with a dollop of crème fraîche or sour cream.  Serve with a sprinkling of paprika, cumin or fresh herbs of your choice. Nutrition info per serving: Servings 9 Serving Size 1 cup Calories 100 Fat 4.5 g Saturated Fat 0.5 g Cholesterol 0 mg Sodium 380 mg Carbohydrates 13 g Fiber 2 g Sugar 4 g Protein 2 g

by Dee, wife of Barbara's son Scott

Granola Oat Bars

 

The Ayer Family — December 2011


"These are wonderful for a quick breakfast, 
part of a lunch or a snack. These are so yummy."

Granola Oat Bars

1/2 c. raw cashews
2 T. coconut oil
2 T. honey
1 c. fresh Medjool dates
1-1/2 c. thick oats
Add-ins: See list below

Put cashews, melted coconut oil, honey, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add additional items as desired. It is easiest to mix this together with clean hands.

Place mixture in an 8x8" pan and press it down with your hands or the back of a metal spatula. Cut them into eight even pieces. Put the pan in the FREEZER and allow to harden.

Remove and put into individual snack bags. I have found that it is best to keep them in the freezer until you are going to use them. We have left them out for days at a time and they are still good. These are wonderful for a quick breakfast, part of a lunch or a snack. These are so yummy.

Optional add-ins: raisins, dried cranberries, dried fruit, nuts (walnut, pecan, almond, sunflower, pistachios, etc.), dark chocolate, unsweetened coconut, millet, chia seeds, whatever you can think of that would be tasty. You can use dried dates in this recipe but they need to be soaked beforehand.

Cheryl’s favorite combinations: 

*Coconut, Pecan, Dark Chocolate chunks 

*Craisin, Almond, Sunflower, Millet

Pumpkin Spice Oat Bars (aka Ginger)

CHERYL’S FAVORITE
1/2 c. raw cashews
2 T. coconut oil
1 T. honey
1-2 T. molasses

1/4 t. ground ginger or 1 t. fresh grated ginger
1 t. ground cinnamon
1/4 t. ground nutmeg
1 c. fresh Medjool dates
1-1/2 c. thick oats
1/2 c. crystalized ginger, cut into pieces

Put cashews, melted coconut oil, honey, molasses, spices, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add the crystallized ginger and any additional items as desired. If it is too wet, add more oats. It is easiest to mix this together with clean hands.

Place mixture in an 8x8" pan and press it down with your hands or the back of a metal spatula. Cut them into eight even pieces. Put the pan in the FREEZER and allow to harden. Remove and put into individual snack bags. I have found that it is best to keep them in the freezer until you are going to use them. We have left them out for days at a time and they are still good. 

by Cheryl, Barbara's daughter

Nuts & Bolts

Cheryl served these treats at the family reunion in August. Amazingly, she was able to make them in advance and have loitering family members stay out until serving time. Could YOU resist that cute Austrian smile?!

NUTS N’ BOLTS

1 pkg. chocolate chips
1 pkg. butterscotch chips
2 T. peanut butter
2 c. Rice Crispies
2 c. peanuts
2 c. crunchy Chinese noodles (La Choy)

Melt the chips together in a sauce pan on low heat. Stir until melted. Add the peanut butter and stir until melted. Turn off the heat and stir in the rice crispes, peanuts and crunchy noodles. Mix until all ingredients are well coated. Drop by the spoonful on wax paper. Let cool and serve. 

And what could be more fun than the Ayers at Halloween!

by Cheryl, Barbara's daughter