Chocolale Chip Ball Suprise "Cookies"

•1/2 cup unsalted butter, room temperature
•2 cups creamy peanut butter
•3 cups confectioners' sugar
•3 cups crispy rice cereal, crushed (recommended: Rice Krispies)
•1 cup semisweet mini chocolate morsels
•2 (12-ounce) packages semisweet chocolate morsels

Directions
In a large mixing bowl, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels with an electric mixer. Roll mixture into 1-inch balls and place onto a parchment lined sheet pan in the freezer. (About 30 minutes or so-just so they don't melt/fall apart in the warm chocolate) In a double boiler, over simmering water, melt semisweet morsels. Stir constantly until melted and smooth. With a fork, dip the frozen balls in melted chocolate. Place on a cool cookie sheet lined with parchment paper. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.

**Note-we ran out of chocolate coating so some of ours didn't have any-still delishious!
**Note-we also used melted white chocolate chips to coat and those were equally yummy.

Tuscan Squash and Beans over Rice

3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
3 large tomatoes, diced (or one can of diced tomoatoes)
3 cups zucchini, chopped
½ t dried oregano
½ t thyme
3 cloves garlic, minced
Salt and pepper to taste
1 can cannellini beans, drained
1 cup brown rice, cooked

In a sauce pan, heat oil. Add onions and pepper and saute until tender. Mix in tomatoes and zucchini and seasonings. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir beans into veggie mixture; cook about 5 minutes more to warm everything through. Serve over rice.