Ultimate Granola

I am always on the hunt for new healthy options for meals and snacks for the fam.  I was excited to see this recipe with healthy oil and honey as a sweetener.  It is delicious on it's own, over yogurt, and I am excited to try it over ice cream when I'm feeling indulgent :) It's super yummy and you won't feel guilty eating it. Win-win!

Ultimate Granola

6 c. old fashioned oats
1 c. wheat germ
2 c. coconut 
1 c. peanuts or cashews (I use roasted peanuts)
1 c. slivered or sliced almonds
1 c. pecan pieces
1 Tbsp. cinnamon
1 c. coconut oil
1-1/2 c. honey

Preheat oven to 325 degrees.  Combine first 7 ingredients in large bowl.  Heat coconut oil and honey in microwave safe bowl until melted.  Pour over oat mixture.  Stir well. Divide mixture onto 2 cookie sheets and spread out into an even layer.  Place on separate shelves in oven and cook 6 minutes.  Swap the two pans places and cook 6 more minutes.  Stir well.  Put back in oven for 6 minutes, swap and cook 6 more minutes.  Stir well.  Turn oven off and place pans back in oven and let cool.  This may take overnight.  Enjoy!

Recipe Source:  Leah Young's Instagram :)

Monster Cookie Energy Balls

I have been so happy about my progress over the last 7ish weeks.  I followed the 21-Day Fix meal plan fairly closely for a few weeks, and since then I have just been doing my own thing.  If anything else, it gave me a better idea on what portions should be and how much of certain food groups I should be eating.  My weight loss has slowed, but I am still losing while not counting containers either.  I have still been eating many 21-Day fix meals, just not worrying about the container counts.  

So, during my whole pregnancy I am pretty sure the only thing I ate was sweets.  No joke.  Cookies for breakfast, pudding cups for snacks, and lets just say I stocked up on Halloween and Christmas candy (yikes).  Cutting back on sweets has been hard, so what I've tried to do is find healthy alternatives.  Frozen grapes work sometimes, and my Shakeology holds of my morning cravings, but in the afternoon or after dinner I need a little something.  Enter energy balls.  I have been so happy with these!  My kids have been requesting these over cookies, and since they are filled with things like flax, chia, what germ, and small amounts of sugar, I am glad to have these for them for after school snacks or an on-the-go breakfast. 

Try them.  You will like them, especially cold out of the refrigerator.  YUM!

Here's some benefits to some of the components of these balls:  

Peanut Butter- Full of protein, fiber and potassium. Gives you an energy boost.

Oats- Filling, whole-grain, full of fiber and so much more!

Honey- Natural sweetener and full of vitamins.

Flax Seed- High in Omega 3, full of antioxidants and vitamins.

Chia Seed- Full of Iron, Omega 3, and even more vitamins and minerals.

Wheat Germ- Boosts immune system, full of nutrients.

Monster Cookie Energy Balls

½ cup creamy Peanut Butter
⅓ cup honey
1 teaspoon vanilla extract
1 cup old fashioned oats
⅓ cup ground flaxseed
1 Tablespoon chia seeds
optional: 2 Tbsp. wheat germ
¼ cup mini chocolate chips
¼ cup mini M&M's

Mix all ingredients together in a large bowl. Refrigerate for 15-30 minutes then roll into balls. Keep energy bites stored in an air tight container in the fridge or freezer.

This recipe can easily be adapted to your preference. M&M's can be omitted and substituted with your favorite nut or dried fruit etc. I usually add shredded coconut instead.

Recipe Source:  Love To Be In the Kitchen

Turkey Avocado Rollups

I have been a part of a few "get fit" groups over the last year, and going through the process of that, I have found some really great Instagram accounts on eating healthy/eating clean/whatever you want to call it.  Scrolling through one day I found this yummy idea and I'm pretty sure I ate this every day for lunch for about 2 weeks!  I wish I could remember which one it was and I'd give them some credit :)

Anyhow, this is another one of those lunch ideas, more-so than an actual recipe.  In any case, ENJOY!

Turkey Avocado Rollups

Deli turkey slices (I prefer the Columbus brand or Costco equivalent)
slices of avocado
slices of red bell pepper
spinach
light balsamic or light italian dressing

Just roll up your slices of pepper and avocado in 1/2 a turkey slice, place on a bed of spinach, and drizzle a bit of salad dressing on top.  Perfect lunch or snack!  

Cheerio Bars

I am definitely not mom-of-the-year material.  It is a RARE occasion when I have an after school snack ready and waiting for my kiddo when he gets off the bus.  Here is my one attempt in many months to do so!  

Both the boys LOVED these, and they took minutes to make.  I can do this again ;)

Cheerio Bars

1/2 cup crunchy natural peanut butter, well-stirred
1/2 cup honey
3 cups toasted whole grain oats cereal (Cheerios)

Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

Recipe Source:  Healthy Food For Living

Chocolate Peanut Butter Preztel "Buckeye" Bites

My husband went to THE Ohio State for dental school.  In our years there, we got season tickets to the football game EVERY YEAR.  Ohio State=Football...in fact, Ohio=football!  It's hard to get out of the house on a Saturday in the fall and not run into hundreds of people dressed in scarlet and gray.

Anyhow, now we live on the other end of the country, and miss the atmosphere of the stadium so much.  We never miss a game, still wave our flag proudly outside our home, and don our apparel each Saturday.  We had some friends over for the game this last Saturday and wanted them to have some game day treats.  I opted out of the traditional Buckeyes (although extremely delicious) when I saw this recipe.  I'm a sucker for salty+sweet snacks.  And come on...a Buckeye sandwiched in a pretzel?!  Heaven :)  

To be honest, my 6-year old made these for us and did a FABULOUS job :)

Chocolate Peanut Butter Preztel "Buckeye" Bites


1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Recipe Source:  Sweet Pea's Kitchen

Peanut Butter Pretzel Chocolate Granola Bars

Some of the greatest recipes I have ever made are from ward cookbooks (and maybe a few flops have come from there as well :)  There are some wonderful family recipes shared in these books, and I am very thankful these folks that share are willing to do so!  These are seriously easy...under 10 minutes to make, and I definitely prefer them over the store bought variety.  The boys gobbled these up quick, and we quickly made the second variety shared in my cookbook for a s'mores granola bar (which I'll post another day)!!

Peanut Butter Pretzel Chocolate Granola Bars

1/2 c. butter
1/2 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 tsp. vanilla
4 c. old fashioned oats
1 c. rice krispies
1-1/2 c. chopped pretzels
1/2 c. mini chocolate chips

In a large bowl, combine oats, rice krispies, and pretzels.  Sed aside.  Mix butter, sugar, and honey in a saucepan and bring to a boil.  Boil 2 minutes.  Stir in peanut butter and vanilla.  Add oatmeal mixture.  Stir well and then press into a 9x13 pan.  Sprinkle with mini chocolate chips and firmly press down.  Let cool and cut into bars.  Wrap individually in plastic wrap and place in gallon size ziploc bag to store.  Yield: about 24.  

Recipe Source:  Rattlesnake Mountain Ward Cookbook via Angie Thomas

Red Velvet Muddy Buddies

I can't believe I have let my blog go like I have with no posts for so long...forgive me!  The transition from 2-3 kids has thrown me for a loop.  That and the fact that my kitchen is so shut off from the rest of the house...it has been hard to find motivation to cook.  But here I am :)

Valentines is such a fun holiday.  I love spoiling the hubs, but love that the kids can get so into things as well.  My Kindergartener is extremely excited to give Valentines to all his buddies in class.  

These muddy buddies are a perfect snack for this month.  Red Velvet is one of my favorite cakes, and so I knew I'd like this recipe.  It did not disappoint.  Make yourself up a batch...it only takes 10 minutes and well worth the effort! 

Red Velvet Muddy Buddies


5 C. Rice Chex cereal
¾ C. white chocolate melts or chips
¼ C. chocolate melts or chips
2 oz cream cheese, room temp
1½ Tbsp. milk
1 C. Red Velvet Cake mix
½ C. powdered sugar
Valentines colored M&M's or other candies
Heart sprinkles for extra decoration and cute-ness

Measure out Rice Chex cereal and place into a large bowl.  Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid. 

Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.  Stir in cream cheese and milk (the chocolate will get thicker, but it's okay) Pour chocolate over Rice Chex cereal and stir until coated. 

Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.  Dump onto a cookie sheet and let cool.  Mix with extra colorful candies and serve! 

NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day. You can also omit the cream cheese all together if you wish...if you do that, you don't need the milk either!  

Recipe Source:  Key Ingredient

Salted Graham Cracker Toffee

I love it when a recipe finds its way to me, instead of me having to search it out.  I like it even better when the recipe comes from someone that has very similar tastes to my own, so I know I'll love it!  My aunt texted me this recipe and said we needed to try it immediately, so I did...and it is awesome!  It is a little different from the saltine cracker version that I have seen plastered all over Pinterest, and in this case...different is AWESOME!

Be warned, though.  When you start consuming this stuff, you will not stop until the entire pan is gone!  So be prepared to give some of it away as soon as it is ready :)  Enjoy!

Salted Graham Cracker Toffee

14 whole graham crackers (I used the honey-flavored kind)
1 bag (8oz) toffee bits
1-1/2 c. coarsely chopped toasted natural almond (I had sliced ones...they work fine)
1/2 c. sugar 
1 c. (2 sticks) unsalted butter
3/4 c. (4oz.) bittersweet chocolate, chopped, or chocolate chips (I used semi-sweet)
3/4 tsp. coarsely ground salt

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil.  Lay graham crackers in a single layer across foil with their edges touching.  Sprinkle toffee bits and almonds over graham crackers.  In a saucepan, bring butter and sugar to a boil over medium-high heat.  Reduce heat and cook at a rapid boil, swirling pan occasionally, for 2 minutes or until mixture becomes syrupy.  Immediately pour over graham crackers.  

Bake until topping is bubbly, about 12 minutes.  Remove from oven and immediately sprinkle chocolate and salt over top.  With a sharp knife or pizza cutter, cut into 2-inch squares.  Let cool completely and store in an airtight container.  

Recipe Source:  aunt Trish

Pecan Pie Truffles

I'll admit it, I never really even tried a pecan pie up until I was in my early 20s.  I was stuck in my ways; I loved the chocolate, pumpkin, banana cream, etc. kind of pies.  I have since changed my tune.  Every year it is necessary to have pecan pie and derby pie (basically pecan pie with chocolate) at our dinner table.  

I loved the idea of these little bite-size treats that are yummy for Thanksgiving or any other holiday gathering.  Enjoy!

Love pecan pie like I do?  Try one of these...

Traditional Pecan Pie
Pecan Pie Bars
Derby Pie

Pecan Pie Truffles

2 & 1/2 cups pecans, toasted and finely chopped, separated

1 cup graham cracker crumbs

1 cup light brown sugar, packed

1/2 tsp. salt

2 Tbsp. maple syrup

3/8 cup corn syrup

1 & 1/2 tsp. vanilla

16 oz. dipping chocolate {I use Candiquik}

In a medium bowl, combine together 2 & 1/4 cup pecans, graham cracker crumbs, brown sugar and salt.

Add maple syrup, corn syrup and vanilla and mix thoroughly.

Refrigerate mixture for 15 minutes.

Line a cookie sheet with wax paper.  Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes.

Melt the dipping chocolate according to package directions.

Coat the truffles with chocolate and return back to wax paper.  Sprinkle some pecans on top of the truffles before the chocolate hardens.  Once chocolate hardens, serve and enjoy.

Recipe Source:  High Heels and Grills

Happy November!

Pumpkin Spice Buddies

Welp...here is yet another fall-time treat!  This variation of the tradition Muddy Buddy is perfect for any occasion...I just have been snacking on these yummy little snacks while I get caught up on my latest Netflix flick :)  They are tasty, but I will throw out there that I still think the original peanut butter/chocolate version will always be my favorite!


Pumpkin Spice Buddies

1 box (13.5 oz) Cinnamon Chex® Cereal
1½ cups white chocolate chips
1 cup dried unsweetened cranberries
1 cup roasted and salted pumpkin seeds
2 teaspoon pumpkin pie spice
½ cup powdered sugar, divided

In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.

Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly.

Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.

Lay on a baking sheet to dry. Store in airtight container.

Recipe Source:  The Recipe Critic

Crockpot Cinnamon Sugar Almonds

Last year I made some delicious Pumpkin Pie Spiced Almonds, which were delicious!  This year I've had this recipe on my brain.  These were really easy to make (as long as you have a few hours to be home to do the stirring) and makes your house smell phenomenal!  They are a yummy snack to have around for any of your Halloween, Thanksgiving, or Christmas parties coming up.  They would make a fun small gift as well :)

Crockpot Cinnamon Sugar Almonds


1-1/2 cup sugar
1-1/2 cup brown sugar
3 Tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoon vanilla
3 cups raw almonds
1/4 cup water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.  In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds and make sure the almonds are thoroughly coated in the egg white mixture.  Add cinnamon mixture to the almonds and toss until coated.

Spray crockpot with non-stick cooking spray, thoroughly coating.  Add the mixture of almonds/sugars to the crock pot and turn it to low.  Cook for about 2 hours, stirring every 20 minutes.  Add the 1/4 cup of water and stir well (This ensures a crunchy coating) 

Cook another 45 minutes or so, making sure to stir every 15 minutes to prevent burning.  Line a baking sheet with parchment and spread the almonds flat to cool.  The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.  Let cool (although they are quite tasty warm!) and store in an air tight container.

Recipe Source:  Half Tomato Half Potato

Peanut Butter and Jam Bars

I am sharing this recipe over at Kiki and Company this week...go check out her adorable lunch box notes to go along with the back-to-school theme!  

My eldest son is just days away from starting ALL DAY kindergarten.  This is so not fair...they need to break me in slowly with the half-day stuff I grew up with!  In any case, life is gonna be different and now school schedules are going to rule my life, vacations, etc. for the next who knows how many years by the time I finish having kids!  

So, with that said...I've always wanted to be a cool mom that has awesome after-school snacks for the kiddos, sometimes healthy and sometimes a sweet treat awaiting my little men when they arrive home.  When I came across this recipe a few years ago, I knew I needed to tuck it away for just this occasion.  It is a treat that just SCREAMS after-school snack :)

Peanut Butter and Jam Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

1/2 cup peanut butter chips

Topping:

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting (I used whipped)

1 tablespoon milk

1/4 cup creamy peanut butter

1/4 cup seedless raspberry or strawberry jam

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.

In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.  I like these better cold, straight out of the refrigerator!

Recipe Source:  Betty Crocker

Happy School Days!  What do you give your kids for after-school snacks...I'm open to suggestion :)

britni

http://myrecipeboxx.blogspot.com/

Banana Zucchini Bread

I am continuing my quest to use up zucchini and not to let it go to waste!  So here is my next attempt at using it up.  This bread turned out super moist and was a great way to use up not only the zucchini, but those 3 bananas that were just about ready to be thrown away.

This is really yummy for breakfast and is good with a little Nutella spread on top.  Yum!

Banana Zucchini Bread

3 over-ripe medium (1 cup) bananas, mashed
1 cup fresh zucchini, grated
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
3/4 cup caster sugar
1 egg, beaten
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
1/2 teaspoon salt

Preheat oven to 350ºF/180ºC.

In a mixing bowl, combine mashed bananas, oil, egg, vanilla, and mix. Add in sugar, baking powder, baking soda, salt, and mix. Add flour, and mix until just combined. Stir in zucchini. Pour mixture into a greased and floured baking pan. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick comes out clean (I split mine into 2 smaller pans and they cooked about 45 minutes). Allow to cool before removing from pan.

Recipe Source: Easy Banana Recipes

Aunt Annie's Style Pretzels

My son and I used to have the tradition of going to Sam's Club on a weekly basis (it was right behind our condo) and after we shopped, we would ALWAYS get a cinnamon sugar pretzel to share.  Since we moved to our current place, the nearest Sam's Club is 3 hours away...let's just say it isn't a weekly tradition anymore!  We have a Costco about 30 minutes away, but they only have churros...which my son likes but always mentions he misses the pretzels.  Granted, I could go into the mall and grab one every now and again, but dragging my small children into the mall for just a pretzel seems silly.

So today for our summertime activity, we made our own soft pretzels.  I must say, these turned out much better than any other recipe I have tried. Give them a try, SOON!  

Aunt Annie's Style Pretzels


Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

Bath:
4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:

1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon
or

Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes. In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done.

Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid.

Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.  For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Recipe Source:  See Jane In the Kitchen 

Carrot Cake Balls

Do you have your Easter menu complete?  I haven't even started!!  I guess I better get on that ;)  This past week I did make a treat that would be fitting for any Easter weekend celebration.  It's an itty bitty bite of a holiday favorite, so you don't have to feel quite as guilty about eating these.  Enjoy!

Carrot Cake Cake Balls

1 box carrot cake mix
3/4-1 tub vanilla or cream cheese frosting
1 pkg. white Candyquik
Toppings (chopped nuts, coconut, etc)

Bake cake as directed and let cool.  Crumble cake and mix in frosting until desired consistency.  Using a cookie scoop, measure out balls and roll into round balls.  Place on a cookie sheet covered with wax paper and freeze for a few hours.

Melt Candyquick as directed.  Using 2 forks, dip each ball into the melted chocolate and let the excess drip off.  Place on wax/parchment paper.  After every 2 or 3 balls, place toppings on top before it hardens.  Once set, ENJOY!

Baked Chipotle Beef Taquitos

I have lost my steam for cooking dinner lately for some reason...so when I find a recipe that can use leftovers, I'm all over it!  It is especially great when the final product is phenomenal!  In this case, I made these Crockpot Beef Sandwiches earlier this week and the leftovers were perfect for these yummy taquitos.  Enjoy :)

Baked Chipotle Beef Taquitos

3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I do 1/4 for mild spiciness)
3 t adobo sauce from the canned chipotle peppers (see below for note)
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6″ white corn tortillas (about 20) I decied I like white corn torillas WAY better than yellow.
olive oil or cooking spray
kosher salt

Note: If you don’t want to work with the chipotle peppers, or can’t find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.

Preheat oven to 425 degrees.

Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1″ long. Place in a bowl and set aside.

Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.

Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one.  Lightly sprinkle kosher salt on the top of each one.

Bake at 425 for 20-25 minutes or until the edges are golden brown.

Recipe Source: Our Best Bites

What do you eat for Superbowl Sunday?