Peanut Butter Candy

Sweet treat time! This peanut butter deliciousness is the perfect treat to share at work or with friends and family during the Holiday season. Super easy to make AND makes a ton!

Ingredients:

1 cup Captain Crunch peanut butter cereal
1 cup Rice Krispies
1 cup dry roasted peanuts
1 cup mini marshmallows
1 cup crunchy peanut butter
1 12oz bag Nestle Toll House white chocolate chips

In large bowl, combine cereal, peanuts and marshmallows.
In microwave safe bowl combine chocolate chips and peanut butter. Microwave 2 minutes in 30 second increments. Stir peanut butter and chips every 30 seconds.

Pour peanut butter chocolate mixture over dry ingredients and stir to coat. Dollop teaspoon size servings on wax paper and allow to set, 30 min to and hour.
Makes 70-80 candies.

Keep in airtight container!

Spinach, Goat Cheese, and Pear salad

This time of year we tend to forget to give our bodies the nutrients it needs, I therefore decided to make a spinach salad for my lunches this week. 
The following recipe will be a lunch portion, but is pretty easy to make for dinner, large crowd, etc. I will also be brand specific on certain things as I am not sure how substitutions for them would work. IF, you make this, and change and ingredient or substitute  something, please let me know what you did! 


Ingredients: 

• heaping handful of fresh baby spinach
• about 1 Tbs cranberry orange goat cheese: found at Whole Foods
• 1/8 small red onion: diced
• 1/4  Bosc pear: sliced or diced
• 1/2 Tbs Whole Foods German mustard
• 1-2 Tbs Garlic Expressions salad dressing (I buy at Fresh Market, but sometimes you can find it at Publix)
• a palm full of crushed raw walnuts

In plastic container(lunch size) add spinach, goat cheese, onion, pear, and walnuts. In separate small Glad container, combine mustard and salad dressing. 

Once you are ready to eat: dress your salad in it's own container and shake to coat. Lunch is served! 

I finish my lunch with a clementine for dessert. 

A nice healthy winter meal! 

Em's Tips/Tricks: 

• Prep everything and store in your fridge. This makes making a lunch during the work week so easy. 
• Store your washed spinach in an air tight container. 
• Pre-dice your onion and store in ziploc bag or plastic container. 
• I don't recommend pre slicing your pear as it will brown on you and the goat cheese is easy to crumble over your salad when you are building it in the lunch container. 
• Can't find the cranberry orange goat cheese? Substitute regular goat cheese, Craisins, and a splash of orange juice. 
• No Bosc pear? Ask your grocer for a good sub....you simply want a pear with a bite to it. 
• Sub spicy mustard for German. 

Turn this salad into an entree and serve with pork, steak, grilled chicken, or salmon. 

Novice chefs want to know how to make a bigger salad? 

• 1 bag baby spinach
• 1/2 cranberry orange goat cheese log
• 1/2 to 1 whole Bosc pear
• 2-3 Tbs mustard
• 1/4 cup salad dressing(or more if you like your salad more dressed)
• 1/2 cup crushed walnuts

Picture to come today once I make lunch! :)