xiaoxl/recipe_data huggingface dataset:
Slow-Cooked Chicken Biryani
Category: world-cuisine
By Nadoonie

This is a variation on two of my favorite biryani recipes, adjusted to fit my family's preferences and time limitations. Biryani can be a time-consuming dish, but this is an easy way to make it from scratch. The end result is packed full of flavor and can be spicy. Best eaten with yogurt or Indian raita.

Ingredients:
2 ½ cups basmati rice
¼ cup vegetable oil, divided
4  cinnamon sticks
8  whole cloves
4 pods black cardamom
2  onions, sliced
2 tablespoons ginger-garlic paste
¼ cup chopped fresh mint
3 tablespoons chopped fresh cilantro
1 ½ pounds boneless chicken breast, cut into 2-inch cubes
1 teaspoon salt
¾ cup fat-free yogurt
4  green chile peppers
¼ cup lemon juice
1 tablespoon ground chile pepper
¼ teaspoon ground turmeric
10 cups water
1 tablespoon salt
1 teaspoon cumin seeds
2 pods green cardamom
2  whole cloves
2  bay leaves

Directions:
Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook 1 minute more. Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low. Bring water to a boil in a large pot. Add 1 teaspoon salt, cumin, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from heat and drain, reserving whole spices in the rice. Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.

Prep time: 15 mins
Cook time: 2 hrs 21 mins
Total time: 3 hrs 6 mins
Yields: 8 servings

Calories: 415.9
Fat: 9.6 g
Saturated fat: 1.9 g
Carbohydrates: 57.6 g
Sugars: 5.7 g
Dietary fiber: 2.7 g
Protein: 23.6 g
Cholesterol: 44.3 mg
Sodium: 1361.4 mg
21 Club Burger


Ingredients:
celery, butter

Directions:
Preheat oven to 400 degrees.
In a large, ovenproof skillet saute celery in 1 tablespoon butter over medium heat for about 4 minutes. Remove celery and let cool.
In bowl, combine sirloin, bread crumbs, au jus, and celery. Form in to 4 patties.
Melt remaining butter in skillet. Place patties in skillet and cook 2-3 minutes or until bron on one side. Flip patties and place in oven. Cook for 12-15 minutes for medium doneness. Place on buns.
Spaghetti Squash Lasagna
Category: fruits-and-vegetables
By BJBP

Hearty and delicious vegetarian meal that everyone will love!

Ingredients:
2  spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1  egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

Directions:
Preheat oven to 375 degrees F (190 degrees C). Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet. Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl. Preheat oven to 350 degrees F (175 degrees C). Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink. Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top. Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Prep time: 35 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 356.3
Fat: 19.5 g
Saturated fat: 10.8 g
Carbohydrates: 19.9 g
Sugars: 6 g
Dietary fiber: 1.5 g
Protein: 25.9 g
Cholesterol: 79 mg
Sodium: 831.9 mg
Mini Toffee Rolls


Ingredients:
butter, brown sugar, ground cinnamon, confectioners' sugar, milk, vanilla extract

Directions:
In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
Separate each tube of crescent dough into four rectangles; seal perforations.
Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes.
Bake at 375° for 14-16 minutes or until golden brown.
In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls.
Pomegranate Wine Jelly


Ingredients:
wine, pomegranate juice, lemon juice, white sugar

Directions:
Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
*Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.
Egyptian Koshary
Category: world-cuisine
By suzan.s

This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.

Ingredients:
1 tablespoon vegetable oil
2 cups uncooked white rice
3 cups water
1 teaspoon salt
1 (16 ounce) package uncooked elbow macaroni
1 cup beluga lentils, soaked in water
½ teaspoon salt
1 tablespoon vegetable oil
5  onions, minced
2 cloves garlic, minced
3 tablespoons distilled white vinegar
4  ripe tomatoes, diced
½ cup tomato paste
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper

Directions:
Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 359.1
Fat: 3.4 g
Saturated fat: 0.6 g
Carbohydrates: 69.2 g
Sugars: 4.8 g
Dietary fiber: 7.9 g
Protein: 12.4 g
Sodium: 677.2 mg
Dee's Catfish Shrimp Alfredo Casserole


Ingredients:
green onions, garlic-flavored olive oil, penne pasta, parsley, shrimp, mushrooms, alfredo sauce, parmesan cheese

Directions:
Cook catfish and green onions in garlic flavored olive oil for 5 minutes., Add to cooked penne with parsley and uncooked shrimp., Add mushrooms, juice and all., Toss with Ragu Garlic Alfredo Sauce., Put mixture in a Pam sprayed 9x11x2 inch pan., Make sure noodles are covered with sauce., Sprinkle parmesan cheese on top., Bake at 425 degrees Fahrenheit for 25 minutes or until bubbly.
Vincent Van Gogh Cocktail


Ingredients:
absinthe, Chambord raspberry liquor, lemon juice, cranberry juice

Directions:
Shake &, Strain into a LARGE shot glass.
Curry Naan Open Faced Grilled Shrimp Sandwich


Ingredients:
tomato sauce, milk, alfredo sauce, cilantro, salt, ground pepper, shrimp, extra virgin olive oil, cumin, salt, ground pepper, avocados, swiss cheese, American cheese

Directions:
Preheat oven to 350°F.
Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over Alfredo sauce and mixture. Bake until edges are bubbly.
Add cilantro and seasoning salt and pepper then mix well.
Heat small skillet on medium heat, put on olive oil add shrimp to cook, then seasoning cumin, salt and pepper.
Cut Naan half then assemble with tomato sauce, avocado, mushed potato, grilled shrimp, American cheese and Swiss cheese.
Bake in the oven 2-4 minutes until cheese melt and toast another half together.
Take out from oven, place on a serving platter with another half piece of Naan on the side and serve it.
Sausage Gravy I
Category: side-dish
By RENE1959

My mother learned how to make this while we lived in Nashville many years ago, and it is now a family favorite. Good old-fashioned sausage gravy. It's her most requested recipe from family and friends alike. Serve over biscuits or toast.

Ingredients:
1 pound ground pork sausage
3 tablespoons bacon grease
¼ cup all-purpose flour
3 cups milk
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 296.8
Fat: 24.7 g
Saturated fat: 9.4 g
Carbohydrates: 7.9 g
Sugars: 4.3 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 45.9 mg
Sodium: 561.5 mg
Braised Celery With Herbs


Ingredients:
celery, low sodium chicken broth, onion, parsley, dried leaf thyme, dried rosemary, ground pepper, salt, butter, herbs

Directions:
Cut celery stalks into diagonal slices about 1/4-inch wide.
In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings.  Add sliced celery and return broth to simmer.  Reduce heat and cook for 4-5 minutes, or until barely tender.  Do not allow to lose full crispness.
Drain immediatley and place in serving bowl.  Toss with butter and additional herbs.  Serve hot.
Butternut Squash Soup


Ingredients:
onion, garlic cloves, celery ribs, dried thyme, nutmeg, salt, pepper, low sodium chicken broth, water, sour cream, bacon bits

Directions:
Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
Stir in celery and spices. Cover and cook for about 2 minutes.
Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.
Strawberry Banana Protein Shake
Category: breakfast-and-brunch
By TEVANS211

This is a healthy, versatile protein milk shake perfect for a post-workout meal, or healthy alternative to an ice cream shake for the kids. Strawberries and banana could be substituted with kiwi, pineapple, pears, mango, blueberries, etc. Get creative and enjoy!

Ingredients:
1 cup skim milk
1 scoop vanilla-flavored whey protein powder
2 cups ice
1 cup strawberries
1 large banana
1 tablespoon natural peanut butter

Directions:
Layer milk, protein powder, ice, strawberries, banana, and peanut butter in a blender in this order; blend until creamy and smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 261.1
Fat: 5.2 g
Saturated fat: 1.3 g
Carbohydrates: 31.1 g
Sugars: 19.4 g
Dietary fiber: 3.8 g
Protein: 26.1 g
Cholesterol: 8.7 mg
Sodium: 186.6 mg
Tomato Salsa for Canning - Medium Heat


Ingredients:
tomatoes, onions, garlic cloves, yellow bell pepper, lime juice, tomato paste, salt, chili powder, garlic powder, cumin, fresh cilantro

Directions:
Start boiling water for canning.
in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
Fill jars, leaving 1/2 inch headspace.
Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
Chocolate-Jam Cake


Ingredients:
flour, baking powder, butter, margarine, sugar, hot water, eggs

Directions:
Preheat the oven to 350°F., Grease and flour a round 9 inch baking pan., Put butter, sugar, jam and water in a small pan on low heat., Stir until butter is melted and sugar is dissolved., Let it cool to room temperature., Sieve flour, baking powder and cocoa in a bowl., Add eggs and butter mixture., Mix batter with a wooden spoon, don't overmix., Pour batter in prepared pan., Bake 35 minutes or until an inserted skewer comes out clean., Serve with whipped cream or frosted with chocolate or just as it is.
Ham and Cheese Quiche
Category: breakfast-and-brunch
By Judy L. Bishop

This is a hearty, rich and filling pie. Serve with a salad for a complete meal. Easy to prepare, and very tasty !

Ingredients:
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup half-and-half
3  eggs
2 slices Swiss cheese
1 recipe pastry for a 9 inch single crust pie
½ cup chopped fresh spinach
½ cup canned mushrooms
1 (4.5 ounce) can ham, flaked
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch pie

Calories: 282.9
Fat: 20.1 g
Saturated fat: 8.4 g
Carbohydrates: 14.3 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 11.3 g
Cholesterol: 102.6 mg
Sodium: 620.5 mg
Cosmopolitan Champagne Cocktail


Ingredients:
Cointreau liqueur, Grand Marnier, cranberry juice cocktail, fresh lime juice

Directions:
Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours.
Just before serving, divide among 10 Champagne flutes and top off with Champagne.
Guacamole With Green Chili Peppers


Ingredients:
avocados, green chili pepper, onion, salt, lemon juice

Directions:
"Combine ingredients. Cover and chill."
Cherry Chocolate Brownie Cheesecake


Ingredients:
egg, cream cheese, sugar, eggs, cherry pie filling, Cool Whip

Directions:
Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside.
In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set.
In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined.
Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan.
Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving.
Before serving, top with remaining cherry pie filling and Cool Whip.
Baby Gripe Water (Great for Adults Too) Aka Bay Leaf Tea


Ingredients:
water, bay leaves

Directions:
Place the bay leaves and the cold water in a medium saucepan.
Bring to a boil.
Boil for 3 minutes. The mixture will turn a pale green, similar to some green teas.
Let cool a bit.
For adults and older children drink one cup when you have gas or other stomach upset.
For infants, feed one to two ounces, depending on age, whenever baby has gas.
Be aware that this will make you feel much better, and it will make you pass gas.
You can make half the recipe for an infant as this should be drunk before it gets cold. The basic formula is one medium bay leaf for every 1 cup of water.
Crock Pot Roast


Ingredients:
dry mustard, butter, margarine, garlic, onion, white sugar, garlic powder, Worcestershire sauce

Directions:
Mix the dry mustard, butter and garlic into a paste. With clean hands spread mixture all over the roast.
Chop onions and put into the crock pot.
Place roast with mustard mixture on top of onions and sprinkle sugar over the roast.
Cover and let cook to your preference.
When the roast is done, drain the drippings and mix in garlic powder, Worcestershire sauce and Bisto — all to taste — and bring to a boil to thicken for the gravy.
My family all love this, they never tire of it.
Vegan Greek Lemon Un-Chicken Soup


Ingredients:
chicken broth, fresh lemon juice, carrot, onion, celery, pepper, canola oil, silken tofu, all-purpose flour, cooked brown rice, chicken meat, lemons

Directions:
In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.
Uncle Bob's Chili


Ingredients:
bacon, hot Italian sausage, hamburger, hot chili beans, kidney beans, onion, green peppers, diced tomatoes, tomato sauce, celery ribs, sugar, salt

Directions:
Cook bacon, sausage, and hamburger; drain and add onion, green peppers and celery. Stir and cook over medium heat for about 5 minutes.
Add chili mixes, tomatoes, and tomato sauce-stir.
Add beans and sugar; stir.
Bring to a simmer and cook for 2-3 hours!
The servings listed below are just an estimate, this recipe makes a lot so you can freeze some for a later date!
Amazing Vegan Mushroom Gravy


Ingredients:
vegetable broth, cremini mushroom, shallot, garlic clove, vegetable broth, whole wheat flour, nutritional yeast, red wine vinegar

Directions:
In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
In a small pot add vegetable broth and liquid aminos (or soy sauce] and whisk in flour and nutritional yeast.  Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
If desired, the gravy can pureed either in a food processor or with an immersion blender.
Weight Watchers Fresh Strawberry Pie


Ingredients:
strawberries, sugar, cranberry juice cocktail, cornstarch, non-fat vanilla yogurt, lemon zest

Directions:
Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.
Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.
Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.
Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice].
To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.
Tex Mex Fusilli


Ingredients:
butter, all-purpose flour, milk, salt, cheddar cheese, ham, frozen corn, green onion, salsa

Directions:
Cook Pasta according to package directions.
Meanwhile, in a medium sauce pan, melt butter over medium heat.
Stir in flour until blended.
Gradually whisk in Milk and salt, making sure there are no lumps.
Stir and bring to a boil.
Reduce heat to medium-low and simmer for 1 minute.
Reduce heat to low, add cheese a handful at a time, stirring until melted.
Stir in chicken or ham, corn, green onions and salsa; heat through.
To serve, drain pasta; turn into a large bowl.
Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.
Bread Machine Swedish Coffee Bread
Category: breakfast-and-brunch
By Staci Plonsky

This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has.

Ingredients:
1 cup milk
½ teaspoon salt
1  egg yolk
2 tablespoons softened butter
3 cups all-purpose flour
⅓ cup sugar
1 (.25 ounce) envelope active dry yeast
3 teaspoons ground cardamom
2  egg whites, slightly beaten
pearl sugar, or other decorative sugar

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. When the dough cycle has finished, divide into three equal portions.  Roll each piece into a rope 12 to 14 inches long.  Lay the three ropes side by side, then braid together.  Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk. Preheat oven to 375  degrees F (190 degrees C). Brush the braid with beaten egg white and sprinkle with pearl sugar.  Bake in preheated oven until golden brown, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 1 loaf

Calories: 283.3
Fat: 4.6 g
Saturated fat: 2.5 g
Carbohydrates: 52.8 g
Sugars: 10 g
Dietary fiber: 1.7 g
Protein: 7.5 g
Cholesterol: 35.7 mg
Sodium: 194.7 mg
No Bake Energy Bites


Ingredients:
oats, chocolate chips, peanut butter, flax seed, honey, vanilla

Directions:
Mix together., Roll into balls., Refrigerate., Enjoy!