Chocolate Peanut Butter Protein Balls

Chocolate Peanut Butter Protein Balls

1 cup oats
1/3 cup honey
1/2 cup natural peanut butter
1 cup shredded coconut
1 IsaDelight Milk or Dark Chocolate
2 scoops Chocolate IsaPro


Combine all ingredients in large bowl.
Mix together with a spoon.
Roll into balls and place on plate covered with wax paper.
Top plate with aluminum foil and place the balls in a plastic container. Set the contents in a refrigerator for 30 minutes before consuming.

Vanilla IsaPro Sunflower Protein Balls

Vanilla IsaPro Sunflower Protein Balls

1 very ripe banana, mashed
1/2 cup sunflower seed butter
1/4 cup honey or maple syrup
4 scoops Vanilla Isa Pro
1/2 tsp. cinnamon
Pinch of salt
1/2 cup sunflower seeds
1/2 cup dried cranberries

Combine all ingredients in a large bowl. Mix together with a spoon.
Roll into balls and place on a plate covered with wax paper.
Top the plate with aluminum foil or place the balls in a plastic container.
Set in fridge for 30 min. Before eating

Sesame Seed Bars



Sesame Seed Bars

  • 1 cup sesame seeds (about 6 ounces)
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons honey

  1. Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they’re fragrant and golden, 5 to 7 minutes.
  2. In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes  Add the sesame seeds to the sugar and stir well with a wooden spoon.
  3. Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick.
  4. Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you’re ready to package them. Makes about twenty-four 1-inch squares.

Rockin’ Moroccan Snack Mix

Rockin’ Moroccan Snack Mix

Makes 5 cups Prep 10 Minutes

Bake 350’ for 1 hour 5 minutes

2 cans (15.5 oz. each) chickpeas, drained and rinsed
2 Tbsp packed brown sugar
1 tsp ground cumin
1 tsp cinnamon
1 tsp sweet paprika
1 tsp ground coriander
¼ tsp salt
½ tsp ginger
½ tsp allspice
1/8 tsp ground cayenne (optional)
2 Tbsp olive oil
1 cup whole unsalted almonds
¼ cup sesame seeds
1 ½ cups dried apricots, chopped
1 cup pitted dates, chopped

Heat oven to 350’F.
Dry chickpeas in a single layer between paper towels.
In a bowl,, combine brown sugar, cumin, cinnamon, paprika, coriander, salt, ginger, allspice and, if using, cayenne.
Toss chickpeas with half the spice mix and 1 Tbsp of the oil.
Arrange on a sided baking sheet in a single layer and bake at 350’F for 45 minutes.

Toss almonds and sesame seeds with remaining spice mix and 1 Tbsp. olive oil
Mix into chickpeas on baking sheet.
Bake another 20 minutes, or until chickpeas are slightly crispy and almonds are toasted.

Cool slightly and toss with apricots and dates.
Store in an airtight container.

Per ¼ cup: 189 Cal, 7g fat, 6g Pro, 27g Carb, 6g Fiber, 91mg sodium, 0mg Chol.





1/2 cup peanut oil (Plantars)

1/2 cup honey

Pour over:

2 1/2 cup oatmeal oats

1 cup bran

3/4 cup sesame seeds

1/2 cup sunflower seeds

1 cup powdered milk

1/2 cup coconut


Place on 2 cookie sheets in 275’F oven for 15 minutes.

Chocolate Covered Caramel Pretzel Rods



Pretzel rods (2 packages makes about 60 with almost no leftover caramel)
Milk Chocolate Chips (I used about 3 – 11.5oz bags of Nestle Toll House Chips)

Seasonal Sprinkles if desired


Caramel ingredients
1c. Karo syrup
1c. Brown sugar
1c. White sugar
1 stick of butter
1 can sweetened condensed milk (it was the typical smaller can – probably about 5oz)

To make a batch of caramel, put 5 caramel ingredients in a large sauce pan over medium heat and stir until melted and combined.  Turn up the heat a little to bring to a boil for five minutes stirring constantly.  Be careful to keep stirring so that it doesn’t start to burn on the bottom of the pan. Take caramel off the burner after 5 minutes.  Many recipes said overcooking caramel makes it hard so I used a timer so I didn’t go over.

Put the hot caramel in a deep container. I used a really tall mug that was almost as tall as the caramels.  Someone else recommended using a Pyrex 4 cup measuring cup.

Prepare a couple cookie sheets lined with foil and sprayed with Pam.  I first used wax paper as recommended in the recipe, but the caramel stuck to it badly.**  I was able to remove it with patience and work, but transferred to a lightly greased foil and it worked MUCH better.

Dip pretzel rod in caramel, about 3/4 of the way and let it drip off any excess caramel. Then lay the rod on the cookie sheet.  I found that running it in a twisting motion up the side of the mug worked well to get some of the extra caramel off without getting me too sticky and was faster than watching each one drip!

Put cookie sheets in the fridge to help set up caramel.  Once caramel is set, lift up each pretzel rod off the foil and mold caramel around the rod since it will puddle on the sides as it cools.

Melt chocolate in a deep container (I used my tall mug again).  I melted the chocolate in the microwave in 30 sec increments.  I melted then stirred and melted again.  My big mug took about 1-1 ½ minutes to melt two bags which filled my cup almost to the top.  Once your chocolate is melted, dip the caramel covered pretzel rods.  If you are going to sprinkle them or roll them in toppings, do it before the chocolate sets.
Place chocolate covered pretzel rods back on cookie sheets and place in fridge to set up.

**If you make the mistake of using wax paper and they get stuck, here is the magic remedy.  Put a cookie sheet in the oven at 175 degrees for about 10 minutes until it is nice and warm.  Put the piece of wax foil with the stuck caramel on the hot pan.  Let it sit for about a minute and then start slowly pulling up the rods, twisting slightly to the side as you lift.  If you lift straight up, the pretzels break, but pulling to the side was more successful.  If too many break as you lift them, the pan is too cold.  Put it back in the oven without the wax paper to warm up for a few more minutes.  Then put the wax paper on it again and keep going.  As you pull off the caramel pretzels, you will need to smooth them a little but at least you won’t have wax paper stuck to their bottoms!

Honey Mustard Pretzels

I just made this tonight.  I love the sauce!

I would recommend less pretzels so the coating is a bit thicker.


Ready in: 1-2 hrs

Serves: 6 cups



3 tablespoons butter – melted

3 tablespoons prepared mustard

2 tablespoons honey

1/2 teaspoon Worcestershire sauce

1/8 teaspoon garlic powder

6 cups mini twists – sticks and or nugget pretzels




Heat oven to 250 degrees F. Spray 15 x 10 x 1-inch baking pan with no

stick cooking spray.

Combine butter, mustard, honey, Worcestershire sauce and garlic powder in medium bowl; mix well. Add pretzels; toss gently until well coated. Place pretzels into prepared pan.

Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in tightly covered container.



118 calories, 3 grams fat, 20 grams carbohydrates, 2 grams protein

per 1/2 cup. This recipe is low in fat.

Chex Mix



3 cups Rice Chex 
3 cups Wheat Chex 
3 cups Corn Chex 
1 cup Cheerios 
1 cup Mini Pretzels 
1 cup Sourdough Chips/salt and olive oil(San Francisco Brand at Costco)-
broken in pieces ( used sourdough bagel crackers/chips)
1/2 cup Butter 
3 teaspoons Garlic Salt 
2 Tablespoons plus 1 teaspoon of Worchestire Sauce

1. Preheat oven to 250 degrees. Slice butter into 8 slices and place on cookie sheet and put in oven to melt while oven preheats. While butter is melting, measure out the chex,cheerios,pretzels, and chips.

After butter is melted, add the garlic salt and worchestire sauce. Then pour in the ingredients and stir covering everything with the butter sauce. Bake for one hour at 250 stirring every 15 minutes.

Kettle Corn Recipe from the Kitchen of Jason Teater – 2012


Kettle Corn Recipe from the Kitchen of Jason Teater – 2012

  • Heat 1/4 cup oil in a big kettle on medium high heat.
  • Add 1/2 cup popping corn.
  • Top with 1/3 cup sugar.
  • Put the lid on.

As soon as the first kernel pops, start shaking the pot.  I found it was easier to shake the body side to side and hold the arms more still, but either way you have got to shake it so the sugar doesn’t burn on the bottom.

Stop and take it off the heat when the popping slows.  If you wait too long or don’t shake enough, the sugar starts to burn. My kettle gets about half full.

Quickly transfer to a big bowl and sprinkle/toss with a teaspoon of salt.


Serves about 2 people but only takes about 6 minutes to make a batch.