Hello everyone! This week I am going to share with you some delicious artisan bread rolls. I made these rolls last week to go with my curry chicken, cauliflower rice and sweet potato dish. (If you missed that post click here to read it!) You will definitely be making these easy rolls over and over. At least I know I have!
Ever wanted to give your flock a boost of something nutritious and healthy without spoiling them till their fat? Well, this is the recipe for you! I posted a similar recipe awhile back (click here), but now I have changed a few ingredients and gone up in scale as I have more chickens to feed! I feed this to my flock of 21 birds every other week and they love it!
This is the first time I have made buckeye balls and, even though they might not have turned out exactly how I had wished, the taste is amazing and they are very addicting. Definitely a repeat recipe in this household! I researched several recipes on healthy buckeye balls and found lots, but nothing that really suit me. The recipe I have below is a bit of an experiment derived from another recipe for peanut butter fudge. Lets just say, it was a GOOD experiment (a little sticky) and delicious! 🙂
It’s that time of year again, where just about every family gathering or party requires a pie! I love pie! It is my favorite dessert! So, I have gone on a mission to make every kind of pie I can think of! Here are few that have been checked off my list:
This week I resurrected and old (but really delicious) recipe: Alexa’s Trail Bars. It has been such a long time since these were last made that I can’t even remember why they were named that! The only thing I know though, is that I’d say they are worthy of having my name on them!
3 1/2 c. organic rolled oats
1/2 c. organic sunflower seeds
1/2-1 c. organic chocolate chips
2/3 c. organic butter, melted
1/4 c. xyla
1/4 c. maple syrup
1 ripe banana, mashed
1 tsp. vanilla extract
1/2 c. organic shredded coconut
1/4 c. organic ground flax seeds
1 large organic egg
Instructions: Preheat oven to 350 degrees F. Melt butter in a pot over stovetop. Mix all the dry ingredients together then add the butter and the rest of the wet ingredients. Combine thoroughly. The mixture will seem dry. Mine bars came out a little crumbly so if you wanted you probably could add another egg for less crumbly bars. Pat mixture into a buttered 9×13 glass dish. Bake for 15 minutes. These bars freeze great!
Another recipe I tried this week was bison sweet potatoe chili! It was fantastic! Look for the recipe in future posts!
Have a great week!