Snack Shack
October’s Pick
OATMEAL PEANUT BUTTER BITES
1 1/2 CUPS OLD FASHIONED OATS
1/2 CUP CREAMY PEANUT BUTTERMELTED
1/4 CUP MINI CHOCOLATE CHIPS
1/4 CUP HONEY MELTED
1/4 TSP. GROUND CINNAMON
1/4 TSP. VANILLA EXTRACT
COMBINE ALL OF THE INGREDIENTS IN A LARGE MIXING BOWL. STIR UNTIL COMBINED.
ROLL OUT 15 BITE SIZE BALLS.
PLACE IN THE REFRIGERATOR UNTIL READY TO EAT.
November’ s Pick
BREAKFAST CARROT MUFFINS
2 CUPS ALL-PURPOSE FLOUR
3 TSP. BAKING POWDER
2 TSP. CINNAMON
½ TSP. SALT
1 CUP GRANULATED SUGAR
1 CUP VEGETABLE OIL
3 EGGS
2 CUP SHREDDED CARROT
1 APPLE PEELED & SHREDDED
½ CUP RAISINS
BAKE FOR 25-29 AT 375
December’s Pick
SWEET POTATO WAFFLES
2 CUPS ALL-PURPOSE FLOUR
1 TSP FRESH BAKING SODA
2 TSP FRESH BAKING POWDER
1 TSP PUMPKIN PIE SPICE
½ TSP GROUND CINNAMON
2 LARGE EGG
¾ CUP MILK OF CHOICE
2 CUPS MASHED SWEET
POTATOES
¼ CUP MELTED BUTTER
1 TSP PURE VANILLA EXTRACT
¼ CUP PACKED BROWN SUGAR
January’ s Pick
CHOCOLATE BROWNIE DATE BALLS
3/4 CUP WALNUTS, 2.6 OZ TOTAL
10 PITTED MEDJOOL DATES
¼ CUP CANNED PUMPKIN PURÉE
PINCH SEA SALT
1/4 CUP UNSWEETENED COCOA POWDER
½ TEASPOON VANILLA EXTRACT
EQUIPMENT
food processor