• 1 cup almond flour
• 1/2 cup creamy peanut butter (all natural variety that just contains peanuts and salt)
• 1/4 cup pure maple syrup
• 1 TB coconut flour
• 1/2 cup chocolate chips (I like dark chocolate)
• Optional: 1/4 cup roasted, salted peanuts, chopped

Instructions

1. Line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, stir together almond flour, peanut butter, maple syrup and coconut flour.
3. Spoon peanut butter mixture into prepared pan. Using your hands, push down into an even layer.
4. Melt chocolate chips in the microwave or in a pan over low heat. Spread melted chocolate over peanut butter layer.
5. Top with peanuts.
6. Freeze 30 minutes or until hardened.
7. Remove bars from pan. Using a sharp knife, slice into 8-12 bars.
8. Store leftovers in the fridge for up a week or freeze for up to one month.

Source: Lauren’s Lovely Kitchen

The post No Bake Peanut Butter Bars appeared first on All You Can Eat.

Ingredients

• Spray of non-stick cooking spray
• 2 tbsp light brown sugar
• 1 tbsp chili powder we love Ancho
• 2 tsp smoked paprika
• 1/2 tsp dried ground thyme
• 1 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 3 to 3 1/2 lb trimmed pork baby back ribs
• Any BBQ Sauce

Instructions

1. Coat the slow cooker with nonstick cooking spray.
2. Combine the brown sugar, paprika, salt, thyme, black pepper and cayenne.
3. Rub the mixture all over the ribs.
4. Place ribs in slow cooker and cover.
5. Cook on LOW for 7 – 8 hours, or until ribs are tender.
6. Remove ribs from the slow cooker and discard the liquid.
7. Turn your broiler to low, or, turn your slow cooker to high.
8. Coat the ribs with the sauce and place under broiler (or back into to the slow cooker).
9. Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes.
10. Remove and serve at once, with additional BBQ sauce!

Source: How to Feed a Loon

The post Heavenly Slow Cooker Baby Back Ribs appeared first on All You Can Eat.

• 1 tsp butter
• 5 eggs
• 2 tbsp all-purpose flour
• 8 Pillsbury crescent rolls 1 can
• 2 oz cheddar cheese shredded
• 8 turkey breakfast sausages fully cooked
• 1 egg beaten for egg wash
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

INSTRUCTIONS

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
• Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
• Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with the egg wash, then sprinkle with some salt and pepper.
• Bake for 15 minutes or until golden brown.

Source: Jo Cooks

The post Sausage and Egg Breakfast Rolls appeared first on All You Can Eat.