No Bake Cereal Ball Cookies

I'm always looking for ways to use up the leftover crumbs at the bottom of the shredded wheat cereal box.  These no-bake cookies are the perfect solution, and they're simple enough for anyone to make.  Just roll the dough into balls and coat with cookie crumbs.  Doesn't get much easier than that!

These cookies are great for lunch boxes or after school snacks, making them a hit with the kids, but the inclusion of Nutella, mini chocolate chips, shredded wheat, honey, and peanut butter mean they'll please almost anyone.  The recipe is fairly flexible as well - I've listed several ingredient substitutions below.

No-Bake Cereal Ball Cookies

makes 60 cookies

Printable Recipe

Ingredients

Cookie Dough:

• 1 cup honey (or agave nectar)

• 1 1/2 cups creamy peanut butter (or any nut butter)

• 1/2 cup Nutella

• 2 cups dry milk powder

• 3 cups shredded wheat crumbs (or quick/instant rolled oats, or other cereal crumbs)

• 2 tablespoons wheat germ (or ground flaxseed, or ground nuts)

• 1/2 cup mini chocolate chips (or chopped nuts)

Coating:

• finely ground cookie crumbs (graham cracker crumbs, or ground nuts, or cereal crumbs)

Directions

1. Mix all the ingredients except the cookie crumbs together in the bowl of a stand mixer using the paddle attachment. 

2. The dough will be crumbly, but will become moldable as you work it with your hands. 

3. Squeeze the dough into 1 1/2-inch balls; then roll in cookie crumbs. 

4. Serve at room temperature or freeze in resealable snack bags for longer storage.

Another recipe for shredded wheat crumbs: Light and Crispy Shredded Wheat Chocolate Chip Cookies

Ham and Cauliflower Macaroni and Cheese

Welcome to my first submission to the Crazy Cooking Challenge hosted by Tina from Mom's Crazy Cooking.

• What is it? A monthly blog hop.

• This month's challenge? Search blogs for macaroni and cheese recipes, chose one, make it, and blog about it.

• The purpose? To highlight other blogs and have fun meeting new bloggers along the way.

• How can you participate? Visit the links below and vote for your favorite!

So, who likes homemade Mac and Cheese?  More like who doesn't, right?  I know, I love it.  Especially when it includes meat and veggies because that means I only have to make one dish for dinner.  As far as I'm concerned, that makes this the ultimate mac and cheese.

Okay, so I started with a recipe for cauliflower mac and cheese that I found on a wonderful blog called Chocolate and Carrots by Caroline - the recipe is one Caroline adapted from another blog.  I adapted it yet again to accommodate my family's preferences and it was a hit with everyone, even my picky teen who doesn't like anything I cook.  Maybe you'll give it a try and make a few adaptations of your own.  Enjoy!

Ham and Cauliflower Macaroni and Cheese

makes one 9x13 casserole

Printable Recipe

Ingredients

• 1 head cauliflower, chopped (cooked in salted water until tender)

• 1 pound elbow macaroni (cooked in salted water until al dente)

• 4 tablespoons butter

• 4 tablespoons flour

• 4 cups milk, plus 1/2 cup morefor pureeing cauliflower

• 2 cups grated cheddar cheese (7 ounces)

• 12 ounces cooked diced ham

• 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• 1 cup panko breadcrumbs

• 2 tablespoons butter, cut into small cubes

Directions

1. Preheat oven to 350F.

2. Butter a 9x13 casserole pan; set aside.

3. Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.

4. In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.

5. Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.

6. Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.

7. Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.

8. Fold in cooked pasta and diced ham; pour into prepared casserole dish.

9. Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.

10. Bake uncovered for 1 hour until hot and bubbly.

11. If needed, place under broiler for 1-2 minutes to brown.

12. Rest for 10 minutes before serving (will be soft).

Note

• To cut square servings as shown, allow to cool for at least an hour.