Energy Bites Recipe

Energy bites have become quite the popular sweet snack lately. It seems that everyone has their favorite way to make these delicious morsels that actually taste more like a cookie than something that is actually good for you. Today, I thought I’d share my favorite way to make energy bites. My aunt texted me her recipe (which was given to her by someone, who received the recipe from someone else and so forth and so on) about a year ago, and after making my own adjustments to the recipe I haven’t grown tired of these delicious bites yet. I don’t know where the energy bite recipe originated, but I sure am glad it began somewhere.

Energy Bites


  • 1 cup oats
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon chia seeds

Energy Bites at


  1. Add all ingredients in a bowl and combine.
  2. Refrigerate for at least thirty minutes. This allows the mixture to firm up a bit before the next step.
  3. Roll mixture into balls. I like to make the balls different sizes in case I want a smaller or larger portion.
  4. Store in an airtight container in the refrigerator or freezer.

Energy Bites at

Easiest recipe ever!

Sweet Green Pepper Jelly

I recently made some sweet green pepper jelly using this recipe, and it is to die for. I thought it would be fun to share it with you today in case you had an abundance of peppers like I did recently.

Sweet Green Pepper Jelly from

A few notes about the recipe, though:

  • I used the for less or no sugar needed Sure-Jell (it was all I could find), and it turned out splendidly.
  • Stir constantly while you’re waiting for your mixture to thicken.
  • If you develop clumps of sugar, you can either work them out using a blender, immersion blender, or a mixer with the whisk attachment. Just be sure to watch out for steam!

This was my first experience making pepper jelly, and I’m so excited about all of the different ways I can use this delicious little concoction. I’m sure it’ll be delicious served with cream cheese and crackers, of course, but I’m already drawing inspirations for new recipes. I’m thinking stir frys and grilling sauces!

If you have any fun pepper jelly recipes, please share!


I’m linking up to TDC’s Before and After Party!

Butter Pecan Bundt Cake Recipe

I adore my mother’s butter pecan bundt cake. It’s moist and flavorful without being overly sweet. It’s versatile enough for brunch or dessert. It travels well, and it feeds a crowd. Individual slices can also be frozen for later consumption. It’s the perfect cake, I tell ya.

BetweenWeekdays Butter Pecan Bundt Cake Recipe

I have no idea where the original recipe hails from, and I’m sure my mother doesn’t either. It’s one of those recipes that is so simple, you’ll remember it for the rest of your life after you make it just once.



  • 1 butter pecan cake mix
  • 1 tub of coconut pecan frosting
  • 1 cup of water
  • 1 cup of oil or applesauce
  • 4 eggs


  1. Preheat your oven to 350º
  2. Grease and flour your bundt cake pan
  3. Combine all ingredients until well blended
  4. Pour combined ingredients into a greased and floured bundt pan
  5. Bake the cake at 350º for 45-55 minutes
  6. Allow the cake to cool on a wire wrack

That’s it! The most difficult part of baking this cake is preparing your bundt cake pan.

BetweenWeekdays Butter Pecan Bundt Cake Recipe



I’m linking up to Between Naps on the Porch, Thrifty Decor Chick and Chef in Training. Join me!

Easy Strawberry Shortcake Trifle Recipe

I’m all about shortcuts in the kitchen, and this “recipe” is full of them.

BetweenWeekdays: Strawberry Shortcake Trifle Recipe

As I mentioned last week, I host a weekly family dinner on Tuesdays. This is the perfect dessert for a large gathering. What makes it super simple you ask? All of the ingredients are store bought.



  • store-bought angel food cake
  • strawberry gel (found in the produce section)
  • whipped topping
  • trifle bowl
  • sprinkles, if desired


  1. Cut the angel food cake into bite-sized pieces. I’ll completely understand if you need to sample a few of the pieces. 
  2. Wash and trim the strawberries into bite-sized pieces.
  3. Add half of the angel food cake pieces to the bottom of you trifle bowl. Next, layer half of your strawberries and half of your gel. Finish off the first layer with half of the whipped topping.
  4. Repeat layers: angel food cake, strawberries, gel, whipped topping.
  5. Add sprinkles to the top as decoration.
  6. Enjoy!


Of course, you can also make this with cake you bake and fresh whipped cream. I’m sure it would be absolutely delicious! For me, though, I’ll take the shortcut route for now.

What simple and scrumptious desserts have you been whipping up lately? Please share!

I’m linking up to Balancing Beauty & Bedlam, House of Hepworths, Somewhat Simple, A Glimpse Inside, Thrifty Decor Chick, Chef in Training.

Rainy Day Chili

I’m enjoying a rainy day at home today. Chattanooga has had some record-breaking weather lately. August was the driest month on record, and yesterday was the wettest. Most of the schools are closed today due to flooding. Originally, the husband and I were supposed to be out of town on this rainy day, which is why I have the day off from work. Although, Tropical Storm Lee did help solidify my decision to stay home today.

Rain, Rain and more Rain

See all of that rain up in New England? That’s what dumped more than 9 inches of rain on Chattanooga yesterday

Tropical Storm Lee also brought with it some cooler weather. The past few weeks we’ve enjoyed tolerated 100-degree weather, so 63 degrees is a nice change of pace.

To me, cooler temperatures + rainy days = chili. So, that’s what I’m sharing with you today. My super easy, crockpot chili “recipe.”

Crockpot Chili

I put the word recipe in quotations because this recipe is extremely adaptable. If you like a little more chili powder, add it! If you’d rather substitute ground turkey for ground beef, do it! If you want to throw in some zucchini, go for it! Trust me, it’s good. In fact, if you want to leave out one of the ingredients altogether, that’s fine too. (If you get your chili too spicy, add a squirt of ketchup. It’ll cool it down significantly.)


  • 1 pound ground turkey, cooked and drained
  • 3 garlic cloves, pressed
  • 1 onion, chopped
  • 1 jalapeño, chopped
  • 2 cans diced tomatoes
  • 1 can tomato sauce
  • 1 can black beans, drained
  • 1 can chili beans
  • 2 small cans tomato paste
  • 1 packet mild chili seasoning
  • 1 heaping tablespoon chili powder
  • 1 heaping teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 heaping teaspoon garlic powder
  • Black pepper, to taste
  • 1 can of light beer

Combine all of your ingredients in the crockpot and cook on high heat for at least four hours. The longer this cooks, the better. There’s nothing like a bowl of slow-cooked chili on a rainy day.

Crockpot Chili

If you’re going to omit an ingredient, I don’t suggest leaving out the beer. Trust me, it does something special in that crockpot. Plus, you’re cooking it long enough for all of the alcohol to cook out. If you don’t keep beer around you’re house, you can buy a large, single can at a convenience store. If you do this, only use about half of the can in your chili.

Once your chili is cooked, ladle it into a big bowl, add your favorite toppings and enjoy!

Perfect Rainy Day Chili

I’d love to hear about your adaptations to my recipe. I have a good friend that always puts a spoonful of peanut butter in her chili. How do you make your chili?

I’m sharing this post on Thrifty Decor Chick‘s monthly before and after party. Join me! I’m also linking up to Centsational Girl’s Comfort Food linkup party!

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