Apple Walnut Cranberry Salad

Salads are one of my favorite go-to lunches. Fresh, fast, and easy...but they can also become mundane, boring, and predictable. This salad blows mundane out of the water! Combining juicy, sweet, crisp apple slices with crunchy, hearty, nutty walnuts, and the tartness of Craisins and balsamic results is a lunch that you will love! Delectable! 

Apple Walnut Cranberry Salad 

recipe by adorkablerecipes.blogspot.com

Serves 1 

Ingredients

4 leaves romaine lettuce, torn

1/2 apple, sliced 

5 walnuts, chopped

2 Tbsp dried cranberries

Balsamic vinegar

Directions

Combine lettuce, apple slices, walnuts, and dried cranberries on a plate of your choice. Drizzle with balsamic vinegar twice around the salad. Toss to combine. Enjoy!

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Crunchy Cowboy Oatmeal Cookies

For cookies that get devoured in minutes with a teenage crowd (some of the toughest critics!), this is the go-to recipe. I even had high school guys asking me for the recipe! 

These cookies are overflowing with crunchy goodness of coconut, the sweetness of chocolate, and the slightly savory aspect of corn flakes--a unique combination resulting in cookie perfection!

Crunchy Cowboy Oatmeal Cookies

recipe from Tasty Kitchen

Makes about 4-5 dozen cookies

Ingredients

1/2 cup Butter, at room temperature

1/2 cup Shortening

1 cup Packed Light Brown Sugar

1 cup Sugar

1 Tbsp Milk

1-1/2 tsp Vanilla Extract

2 whole Eggs

1 cup Crushed Cornflake Crumbs

2-1/2 cups Quick Cooking Oats

1-1/2 cup Flour

1-1/2 tsp Baking Soda

1 tsp Salt

1 cup Shredded Sweetened Coconut

1 cup Chopped Walnuts (optional)

1-1/2 cup Chocolate Chips

Directions

Preheat the oven to 350 degrees F.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oats. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or parchment paper lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges. Let cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

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Cocoa Almond Bites

During a week of fruits-veggies-oats-and-nuts-only diet, I was craving a nutritious sweet treat. This version of the original energy bite recipe is totally amazing and even healthier--filled with healthy almonds in place of the chocolate chips. The cocoa powder makes these taste so much like No Bake Cookies that you wouldn't believe it. These are a must make and must keep in your fridge at all times!

Cocoa Almond Bites

recipe adapted from smashedpeasandcarrots.com

Makes 24 bites

Ingredients

1-1/2 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

6 Tbsp ground flaxseed

2 Tbsp cocoa powder

1/2 cup chopped almonds

1 tsp vanilla

Directions

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

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Rhubarb Pie Recipe {my favorite pie EVER}

With my abundance of rhubarb and a women's dinner for 8 coming up, I decided to find myself a rhubarb pie recipe. I didn't have any strawberries on hand and since I had only ever heard of rhubarb being combined with strawberries to make a yummy pie, I thought I was out of luck. I mean, seriously, who would make a pie with only rhubarb in it?! I still didn't really know what rhubarb was all about, despite the muffins and sauce I had made, but I thought it was worth a shot. Kevin seemed confident. 

I'm so glad I followed his urging. This rhubarb pie is the best pie I've ever had in my entire life (and I've had a LOT of good pies!)  It has a texture similar to apple pie (many people were fooled into believing it was apple pie), but the rhubarb brings this lovely mixture of tart and sweet. You wouldn't believe how amazing this is. 

I'm so glad I made a mini pie for Kevin and I to taste test and enjoy the night before my little women's get together. We tried to only eat a quarter each, but we both had to go back for seconds!

Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and  Harvard Common Press

Rhubarb Pie Recipe {aka my favorite pie EVER}

recipe adapted from allrecipes.com

Makes 1 whole (2 crust) pie

Ingredients

1/2 batch of the Never Fail Pie Crust (for top and bottom crust)

5 cups chopped rhubarb
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter

Directions

Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.

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