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Sunday Supper Movement

I love entertaining. I love having friends and family over, any time of year, any occasion – whether it’s a holiday or simply a Sunday. When people ask what they can bring, I usually tell them their appetite and a smile.

But as much as I love to entertain, making new recipes and old favorites, I recognize that entertaining can be a lot of work. Now with two kids under the age of three, I feel that more than ever. Over the past several months, I’ve been trying to simplify what I make – keeping the flavor but eliminating some of the time in the kitchen. I make whatever I can ahead so that I can enjoy my time with my family and friends.

These mini-cheese balls quickly became a hit in my house, and a line on my upcoming holiday menus. They’re easy and quick to throw together and can be combined well in advance. The spread has a slight heat from the addition of the cayenne, but being able to customize the coating to our tastes really made this a winner. Last time I made them, I went with a combination of salty-sweet with the pistachios and cranberries, and savory, mimicking an everything bagel. But the combinations are endless.

Check out the recipes at the end of this post, compliments of the Sunday Supper tastemakers, for more easy entertaining ideas. And please, leave a comment with your favorite easy holiday entertaining recipe!

Mini Cheese Balls - Two Ways

Mini Cheese Balls

Mini Cheese Balls

Two Ways: Everything and Cranberry-Pistachio

Base recipe adapted from Sweet and Savory

Coating by Books n’ Cooks

Makes 24 small balls

Ingredients for the Cheese Balls:

  • 4 oz. sharp cheddar cheese, shredded
  • 1/2 a bunch of chives, chopped finely
  • 8 oz. cream cheese, softened
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Ingredients for the “Everything” Coating:

I used a ration of 1:.5 for this coating – half the salt and onion. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds (toasted, if desired)
  • 1 tsp. kosher salt
  • 1 tsp. onion flakes

Ingredients for the Cranberry-Pistachio Coating:

I used a ratio of 1:1.5, cranberries-pistachios, for the coating. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 Tbs. dried cranberries, roughly chopped
  • 3 Tbs. shelled pistachios, roughly chopped


Mix coatings in small dishes. Set aside.

In a medium bowl, combine all ingredients for the cheese balls. Use a mixer to thoroughly combine, if needed. Use a small cookie scoop (mine is a 2-tsp. cookie scoop) to portion out cheese mixture. Roll in prepared toppings and set on a serving dish.

Serve at room temperature with your choice of crackers.

Make Ahead: Cheeseballs can be made and stored in the fridge, covered, for up to 3 days.


Check out more easy, stress-free entertaining ideas from the Sunday Supper tastemakers.



Main and Side Dishes

Desserts and Baked Goods

Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Lately, my little girl has wanted to join me in the kitchen. It’s what I’ve been waiting for, but she’s still a little too young (two and a half) to actually be helpful. She’s gotten pretty good at dumping cups in a bowl, but she still misses and I end up with flour all over the counter a good bit of the time. When she stirs, everything tends to slosh out of the bowl, no matter how careful she is. If we bake with chocolate, I can’t keep her little hands out of the mixing bowl.

Nevertheless, I’ve been enjoying every minute with her and have been brainstorming new ways to play in the kitchen with her. Most recently, we made homemade pizza together and Miss. Hazelnut surprised me by actually touching the pizza dough (she doesn’t like wet or sticky things), cheese, and sausage topping, but actually eating the pizza. I was shocked that Miss. Picky wanted not one but two pieces. Completely worth the mess we created!

Peanut Butter Chocolate Chip Cookies with Sea Salt

This particular recipe is one that Miss Hazelnut helped with… and we lost a good number of chocolate chips in the process. Despite my helper eating from the bowl, these cookies are my new favorite. No joke. I can’t keep them in the house because they will not last more than a couple of days, if that long. The sweet-salty combination makes these super soft cookies incredibly addictive. This is definitely a recipe that I’ll return to, time and time again.

Peanut Butter Chocolate Chip Cookies with Sea Salt

Peanut Butter Chocolate Chip Cookies with Sea Salt
Adapted from Ambitious Kitchen
Makes 2 dozen cookies

  • ½ c. unsalted butter, at room temperature
  • ½ c. creamy peanut butter, at room temperature
  • ¾ c. dark brown sugar
  • ¼ c. granulated sugar
  • ½ Tbs. honey
  • 1 egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 Tbs. sour cream or plain Greek yogurt
  • 1 c. all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. sea salt, plus more for sprinkling
  • 1½ c. mini chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Scrape down sides of the bowl and with mixer on medium speed, add sugars. With the mixer still running, slowly add egg and yolk, honey, vanilla, and sour cream until combined. Scrape down sides of the bowl.

Reduce speed to low and slowly add in flour, baking soda, baking powder, and sea salt. Add chocolate chips.

Chill dough in the fridge for 30-60 minutes or in freezer for 20 minutes.

Before removing dough from fridge or freezer, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge/freezer. Using an ice cream scoop, portion out dough until 1-inch balls. Roll dough between clean palms before setting on the prepared baking sheet. Bake 9-12 minutes, until cookies begin to brown and get slightly crisp along the edges. The middle may appear a bit underdone, but do not overbake! Remove from oven and allow to cool for 5 minutes on a baking sheet. Cookies will firm up a bit as they cool, but will stay very soft. Move cookies to a wire rack and sprinkle generously with sea salt.

Serve warm or at room temperature.

Store cooled cookies in an airtight container. (Note: These cookies are super soft, and did not freeze well for me.)

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Pumpkin Quinoa Granola from Books n' Cooks

I feel like I’m one of those weirdos that doesn’t go crazy for pumpkin lattes, pumpkin pie, and all other pumpkin products/baked goods that arrive in stores and shops at the beginning of fall. I didn’t grow up with it, so I tend to find the textures and flavors a bit too much for me. But every once and a while, there’s a pumpkin recipe that catches my eye enough to bookmark it. And once in a blue moon, there’s a pumpkin recipe that I actually make.

This year, a recipe for quinoa pumpkin granola caught my eye. I love granola in my morning yogurt and was intrigued by the addition of quinoa, a protein-packed seed. I was pleasantly surprised at how much I enjoyed this recipe. The pumpkin flavor was understated enough for me to enjoy the hint of that fall flavor. I loved the crunch of the quinua-oat granola, the slight nuttiness of the pepitas, and the brightness of the dried cranberries in my morning yogurt. Maybe I’m not such a pumpkin hater after all…

Pumpkin Quinoa Granola from Books n' Cooks

Quinoa Pumpkin Granola

Adapted from A Cookie Named Desire

Yields ~4 cups

Preheat oven to 325F.


  • 1/2 c. uncooked quinoa, rinsed & dried

on a baking sheet in preheated oven for 10 minutes. Remove from oven.

In a large bowl, combine quinoa with

  • 2 c. old-fashioned oats
  • 1/2 c. ground flaxseeds
  • 2 1/2 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 c. pepitas
  • 1/2 c. chopped pecans*
  • 1/2 c. dried cranberries
  • 2 Tbs. brown sugar

* For a nut-free granola, I skipped the pecans and instead used 1 c. pepitas.

In a smaller bowl, whisk together

  • 1/2 c. agave nectar
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract

until combined. Stir into bowl with dry ingredients, until everything is coated. Pour onto baking sheet and bake until golden, about 25-30 minutes, stirring halfway through.

Turn off oven and crack door. Allow granola to cool on baking sheet in the oven for 2 hours to get  crunch.

Store in an airtight container.

Quina Pumpkin Granola from Books n' Cooks


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Chocolate Coconut Cookies

I first made these cookies last year, to send in holiday care packages and to serve at our annual holiday party. While I was really bummed to have to cancel our holiday party (due to illness and lack of heat), I was pretty excited to have several dozen of these cookies stashed in my freezer. I loved the light coconut undertones (light enough to fool any coconut-haters out there) and the strong flavor of the bittersweet chocolate chips (I’ve also used semisweet chocolate chips in the recipe for a slightly sweeter cookie). These cookies stayed slightly soft even once cooled, which is part of what got me hooked. But don’t feel like you have to wait for the cookies to cool – they’re insanely good fresh from the oven.

It’s rare that I find a new cookie recipe that I enjoy as much as my handful of old standbys. This recipe will joining the others as a new staple in the house. Try it – let me know what you think!

Double Chocolate Coconut Cookies
Adapted from Vanilla Sugar
Makes 2-2 1/2 dozen cookies


  • 12 Tbs. unsalted butter, melted and cooled slightly
  • ½ c. + 1 Tbs. light brown sugar
  • ½ c. granulated sugar
  • 1 large egg + 1 egg yolk
  • ½ tsp. vanilla extract
  • 1¾ c. all-purpose flour
  • ½ tsp. baking soda
  • ¾ Tbs. baking powder
  • 4½ Tbs. dutch cocoa powder
  • ½ tsp. sea salt
  • 1 c. coconut, toasted
  • 1 c. bittersweet chocolate chips

In a stand mixer fitted with the paddle attachment, cream butter and sugar until thoroughly combined, a minute or so. Add egg, yolk, and vanilla until combined. Add flour, baking soda, baking powder, cocoa powder and sea salt. Mix until just combined. Fold in coconut and chocolate chips.

Chill dough in fridge for at least an hour.

Prior to removing dough from fridge, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge. Using an ice cream scoop, portion dough onto prepared sheets, about 2 inches apart. If dough is slightly crumbly, roll each portion into a ball between the palms of clean hands.

Bake 10-15 minutes, until edges are slightly crispy and center of cookie is slightly puffy and doesn’t jiggle. Don’t overbake the cookies, otherwise they’ll lose their soft goodness. Allow to cool slightly on baking sheets (about 5 minutes) before moving to a cooling rack to cool completely, if not serving immediately.

Serve warm (soooo good!) or at room temperature.

Store in an airtight container for up to a week.


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Four{Book Review}

Four: A Divergent Story Collection

By Veronica Roth

Four begins two years before The Divergent Trilogy starts, and is told from the perspective of Tobias Eaton, or Four. It’s a series of short stories:

  1. The Transfer
  2. The Initiate
  3. The Son
  4. The Traitor

The first story was about Tobias’s last days with his father and his transfer from Abnegation to to Dauntless. The second story detailed Tobias’s initiation and the story behind his new name, and the only name the Dauntless will know him as, Four. From there, I’m not quite sure how the stories paired with the titles. (I listened to the book, rather than read it, and the breaks from one story to the next were not clear at all.) Between the last two stories, Four uncovered a plot that was the beginning of the end for the Dauntless and struggled with how to deal with it, to include involving his Abnegation and Factionless parents.

The book ends with three scenes from The Divergent Trilogy written from Four’s point of view.


The Plot: I was far from impressed by this set of short stories. For one thing, the short stories didn’t add all that much to the trilogy. Most of Four’s history was alluded to or told, outright, in the trilogy. Hearing it from Four’s perspective didn’t add a whole lot.

Furthermore, the Four in the short stories seemed so radically different from the Four we knew from the trilogy. In the trilogy, Four is strong, an even-tempered compliment to Tris’s hotheadedness. Here, Four seems weak, very conflicted, and indecisive. For example, he when he learns about the plot that will take down the Dauntless, he agonizes over the best course of action and when he faces resistance to the path he chose, he gave up fairly easily. I was very surprised and disappointed in this version of Four.

Format: My hubby and I listened to this book on a road trip we took this summer. I was not impressed with the audiobook format – the narrator was bland and boring and as I mentioned above, the four different stories and three “bonus” scenes were not clearly distinguished. The result was a slightly disjointed feeling as the narrator shifted between the stories.

Overall, I’d tell you to skip this book, even if you’re a Divergent fan. While entertaining, there’s not enough substance to make it worthwhile.

Grade: C-

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Roasted Veggie Tart

Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.

This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.

Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.

Roasted Vegetable Tart

Adapted from Fine Cooking, Issue 131

Roasted Vegetable Tart

Ingredients for the Filling:

  • Olive oil
  • 4 c. fall vegetables, ½-inch dice (i.e. butternut squash, carrot, leek, bell pepper, cauliflower)
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

Ingredients for the Crust:

  • 1 1/3 c. all-purpose flour; plus more for rolling
  • ¾ c. cold unsalted butter, cut into 1-inch pieces
  • 6 oz. cold cream cheese, cut into 1-inch pieces
  • ¾ tsp. kosher salt

Ingredients for the Assembly:

  • 4 oz. fresh goat cheese, softened
  • 1 large egg, beaten

Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.

In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.

While vegetables are cooling, make the crust. Increase oven temperature to 400°F.

While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.

Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.

Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick.  Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.

Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.

Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.

Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.

Serve warm or at room temperature.

Store leftovers in the fridge.

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:


Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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The Kitchen House{Book Review}

The Kitchen House

By Kathleen Grissom

Set in the late 1700s and early 1800s, The Kitchen House tells the story of an Irish orphan, Lavinia, who is taken by a ship’s captain to serve as a servant on a Virgina tobacco plantation. Lavinia lives with the slaves of the kitchen house – she plays with the young slave children, does chores for the kitchen, is trained to cook, and gradually becomes part of their family.

When tragedy strikes at the Big House, Lavinia earns a place up there, caring for the children. She becomes a fixture at the Big House when she becomes one of the only people who can console the physically and mentally unstable mistress of the house. From then on, Lavinia is given opportunities that gradually take her further and further away from her adopted family, and into the world of the wealthy.

Review/Recommendation: I found The Kitchen House a very emotional read. It didn’t shy away from some of the harsh realities of slavery – rape, beatings, the selling of family members – which was hard when the slaves were the characters I cared about the most. But the compassion I felt for the characters and my involuntarily cringing when I knew something bad was going to happen, speaks to Grissom’s success in pulling the reader into the story.

The kindness and fierce loyalty shown by the characters was amazing and transcended races. The slaves not only watched out for one another and Lavinia but they also kept an eye on the children of the house and the mistress… to make sure they were not wronged in any way (and they were). And as Lavinia got older, she did the same for her adopted family. Hard decisions had to be made, but the internal struggle over whether (and how) to help while balancing a some sense of self-preservation was clear.

I thoroughly enjoyed Grissom’s first novel. While not the happiest read, I’m glad I finally picked it up off my bookshelf and gave it a try.

Grade: A

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Pesto Chicken with Couscous 3

I’ve been a bit surprised at how having a second child seems to drastically reduce the amount of free time I have. I didn’t seem to notice it when my daughter was born, but all of a sudden, two kids means that time disappears and I have no idea where it went.

My son, Nutterbutter, is 4 months old now, and I’ve quickly learned that I’d rather pay a little more to make life easier on myself. I order everything I can through Amazon and Target (love free shipping!), and have even ventured to do some grocery delivery, although I prefer to go to the store. The hour it would take me to drive, shop, and  get home, is just too valuable to lose to grocery shopping some weeks.

I’ve also been working to simplify our evening routine, including dinner. I make enough for leftovers, so that I’m not cooking every night. I have started to use my crockpot not just on weekdays, but on weekends as well.

When I bought this cookbook – my Black Friday present to myself last year – this recipe instantly caught my eye. But at the time, there was two problems with it: 1) it only takes a few hours to prepare, and thus, wasn’t suited for a weekday meal (when I’d be away fro 9-10 hours) and 2) my hubby hated tomatoes. But in my attempt to spend less time on chores and more time on family and things I enjoy, I ignored my hubby’s dislike for tomatoes and made it anyway.

Turns out, after a bit of encouragement to try the sweet cherry tomatoes, this recipe quickly turned into a family favorite. It’s flavorful and bright, and, as this week’s Sunday Supper theme suggests, is minimum to no work. I spent no more than 10 minutes prepping everything and throwing it in the crockpot. It only took a few minutes on hands-on work to finish the dish. While it doesn’t work for my weeknights, this meal will be on our weekend menu frequently for the near future.

Pesto Chicken with Couscous 4

Recipe Notes: The original recipe called for 4-12 oz. bone-in split chicken breasts, trimmed. We opted for boneless, skinless chicken breasts instead, as boneless chicken breasts are a bit easier for us to pack in our lunch the next day. If you choose to use bone-in breasts, your cook time should be 3-4 hours (instead of 2-3 hours) on low, and you’ll want to strain out the fat from the liquid after the chicken cooks.

Pesto Chicken with Fennel & Tomato Couscous

Adapted from America’s Test Kitchen Slow Cooker Revolution
Volume 2: The Easy-Prep Edition (p. 97)

Serves 4


  • 1 fennel bulk, cored and thinly sliced
  • 1 Tbs. extra virgin olive oil
  • 2 tsp. minced garlic
  • salt & pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 c. low-sodium chicken broth
  • 8 oz. cherry tomatoes, halved
  • 1 c. couscous
  • 1/2 c. basil pesto

In a small bowl, microwave fennel, oil, and garlic until softened, about 5 minutes total, stirring halfway through. Transfer to slow cooker. Season chicken with salt and pepper. Place in slow cooker. Add chicken broth and top with cherry tomatoes. Cook on low for 2-3 hours.

With a slotted spoon, transfer chicken from slow cooker to a bowl. Cover with foil to keep warm. Keep 1 c. of the juice in the slow cooker (reserve the rest in a small bowl) and add couscous. Gently stir couscous and vegetables. Cover and continue to cook on low until couscous is cooked, about 15 minutes. Fluff with a fork.

While couscous cooks, whisk the pesto into remaining liquid and set aside. (I found that I didn’t have much leftover, so the second time I made this, I left all of the liquid in the slow cooker to cook the couscous and used a little extra chicken broth to thin pesto to desired consistency.)

Transfer couscous to a serving dish. Top with chicken and pesto.

(Photo Note: I reserved the tomatoes instead of combining with the couscous due to picky eaters in the family.)

Crock Pot Pesto Chicken with Fennel & Tomato Couscous

Check out some other ideas for “No Labor” recipes
from the Sunday Supper tastemakers.

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

  • 10 Store-Bought Cooking Shortcuts by Sunday Supper Movement
  • Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Peanut Butter S'mores Bars

    What's_Baking_BadgeI was pretty excited when Joanna of Kosher Kitchen chose Baking with S’mores Variations as the theme for this month’s What’s Baking? To me, s’mores are a summer dessert. We enjoy sitting outside around a fire pit, toasting marshmallows and making old-fashioned s’mores. I love the flavors, but apart from some s’mores cupcakes (which are amazing, by the way), I haven’t played with the flavors too much. I was thrilled to be able to try out one of the many s’mores-inspired recipes I’ve bookmarked over the past few years.

    I, of course, couldn’t help but to choose what might be the most sugar-laden dessert I could find – complete with peanut butter baking chips, two types of candy, and a jar of marshmallow fluff. The photo really does not do these bars justice – they’re super rich and stayed soft, even after a few days on the counter. They definitely we a good start to the workweek.

    Peanut Butter S’mores Oatmeal Cookie Bars

    Adapted from Mom On Timeout

    Makes 24 bars


    • 12 Tbs. unsalted butter, melted
    • 2 c. light brown sugar
    • ½ c. creamy peanut butter
    • 2 eggs, at room temperature
    • 1 Tbs. vanilla extract
    • ¾ c. graham cracker crumbs (from about 4 graham crackers)
    • 1 c. old-fashioned oats
    • 1 Tbs. cornstarch
    • 2½ tsp. baking powder
    • ½ tsp. salt
    • 1½ c. all-purpose flour
    • 1 c. peanut butter baking chips
    • 7 full-sized Hershey’s chocolate bars
    • 1 7-oz. jar marshmallow fluff
    • 1 c. quartered Reese’s miniatures

    Make the Dough: In a stand mixer fitted with the paddle attachment, cream butter and sugar until well combined. With the mixer still running on medium speed, add in peanut butter, eggs, and vanilla – all one at a time. Scrape down sides of the bowl.

    Reduce speed to low and one at a time, add graham cracker crumbs, oats, cornstarch, baking powder, salt, and flour. Scrape down sides of the bowl as necessary. Finally, mix in peanut butter baking chips.

    Chill dough for 30 minutes.

    Meanwhile, preheat oven to 350 F. Line a 9×13 baking pan with parchment paper and set aside.

    Assemble & Bake: Remove dough from fridge. Pour ⅔ of the dough into the prepared pan. Spread into an even layer. Top with Hershey’s bars, then marshmallow fluff.

    Stir Reese’s miniatures into remaining dough, and drop onto fluff layer. The dough won’t completely cover the fluff.

    Bake for 25-30 minutes, until golden. Remove from oven, and let cool completely before cutting.

    Serve at room temperature (or, as my hubby preferred, microwave for 10 seconds to make extra warm and gooey) and store in an airtight container.

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    'Nut Butter' Crispy Balls

    This week, Sunday Supper is looking at recipes for getting kids Back to School. While my kids are too young (they’re in daycare year round), I’m always on the look out for easy, healthy snacks and meals for my picky toddler. It’s especially difficult for me because daycare is nut-free – and my little one loves peanut butter, raw nuts, trail mix, etc.

    In an effort to introduce some variety into her school snacks, I dug into my copy of Weelicious Lunches and picked out this healthy variation on the classic rice crispy treats. Much to my dismay, Little Miss. Picky wouldn’t even taste them, but my husband and I enjoyed these treats for a couple of weeks.

    “Nut Butter” Rice Crispy Balls

    Adapted from Weelicious Lunches (p. 298)

    Makes 25-30 balls

    Ingredients:'Nut Butter' Crispy Balls

    • 2/3 c. sunflower seed butter
    • 3/4 of 2/3 c. honey
    • scant 4 c. gluten-free brown rice crispy cereal

    Combine sunflower seed butter and honey in a small sauce pan over medium-low heat. Stir constantly until the two are combined. Remove from heat and let cool slight.

    Transfer the mixture to a large bowl. Fold in cereal until cereal is completely coated.

    Lay wax or parchment paper on the counter. Use an ice cream scoop or two spoons to portion out rice crispy balls. Roll each ball between wet palms. If desired, individually wrap rice crispy balls in wax or parchment paper.

    Store in an airtight container for up to two weeks.

    Check out these other great back to school recipes from the Sunday Supper tastemakers.

    Getting Started On School Days

    Ideas for the Lunchbox

    After School Snacks and Beverages

    School Night Suppers

    Sweets to End the Day

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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