Raspberry Vanilla Refrigerator Oatmeal

17 02 2014

Things have changed quite a bit around here for my family and I. I went from being a stay at home mom to being a working mom. With all of these changes I have been trying to keep from falling into not cooking and instead picking up something or pulling something out of the freezer. Breakfast is especially hard for me. I never seem to have time to get anything so I usually end up not eating even though I know that is not good for me. I was so happy to find this recipe and on top of that it tastes great!

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My daughter and I love the raspberry vanilla one shown above but my husband makes a different concoction. Since these are single serving you can make what you like best. Once you get the method down you can change it up to fit what you like or are looking for. I found this recipe over at The Yummy Life and she has a whole list of Refrigerator Oatmeal recipes. I really want to try the Cinnamon Apple recipe.

Remember to play around with the flavors use milk, soy milk, or almond milk. Change it up with Greek yogurt, full fat yogurt or low fat yogurt. Also switch up the yogurt flavor vanilla, plain, or strawberry. The possibilities are really endless. Best thing is that you can make a few days worth the night before, I really think they taste better if they have sat for at least 12 hours before you enjoy them but you can keep them refrigerated for up to 3 days.

 

Raspberry Vanilla Refrigerator Oatmeal

~ 1/4 cup uncooked old fashioned rolled oats

~ 1/3 cup milk

~ 1/4 cup yogurt

~ 1 tsp. dried chia seeds

~1/4 tsp. vanilla extract

~ 1 Tbsp. raspberry jam

~ 1/4 to 1/3 cup raspberries cut in half, or enough to fill jar (optional)

1. In a half pint jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined or just stir with a spoon. Then add raspberries and stir until mixed throughout. Place lid on jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

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Raspberry Vanilla Refrigerator Oatmeal

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Cinnabon Cinnamon Roll Cake

31 01 2013

If you are like my house and have somebody who is totally obsessed with Cinnamon Rolls then this cake is for you. My husband loves cinnamon rolls and while homemade are amazing they take a lot of work that I am not willing to put in early in the morning. Bonus of this recipe was that it made such a big pan that we were also eating it as dessert in the evening. Not sure that fits into healthy eating but hey it was homemade so I controlled the ingredients, right?

I found this over at Six Sisters Stuff and to be honest I am kind of obsessed with their blog. They have some amazing recipes that are super easy and are right up my families alley. I can’t wait to try out a few more of their recipes.

Cinnabon Cinnamon Roll Cake

~ 3 cups flour

~ 1/4 tsp. salt

~ 1 cup sugar

~ 4 tsp. baking powder

~ 1 1/2 cups milk

~ 2 eggs

~ 2 tsp. vanilla

~ 4 Tbsp. butter, melted

~ 2 sticks (1 cup) butter, softened

~ 1 cup brown sugar

~ 2 Tbsp. flour

~ 1 Tbsp. cinnamon

~ 2/3 cups nuts (optional)

Glaze:

~ 2 cups powdered sugar

~ 5 Tbsp. milk

~ 1 tsp. vanilla

1. With an electric mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 Tbsp. melted butter. Pour batter into a greased 9 x 13 baking pan.

2. In a large bowl, mix the 2 sticks softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the Tbsp. and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out nearly clean from center.

3. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

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Cinnabon Cinnamon Roll Cake





Easy Dinner for a Busy Weeknight Easy Potato and Bacon Breakfast Casserole

5 09 2011

Our family loves to have breakfast for dinner and with this recipe you have everything breakfast combined into one dish. Make it the night before and all you have to do is pop it in the oven once you get home. Slice up some fruit and you have a great dinner that didn’t take you much time to pull together.

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Easy Potato and Bacon Breakfast Casserole

~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)

~ 1 package bacon

~ 1 1/2 cup cheddar cheese

~ 1 1/2 cup jack cheese

~ 4 green onions, chopped

~ 3 eggs

~ 1 cup milk

~ 1/2 tsp. salt

~ about 10 turns freshly ground pepper

1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.

2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.

3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

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Easy Potato and Bacon Breakfast Casserole





Baked French Toast Casserole

22 07 2011

My husband has been on the hunt for a great French Toast recipe for months now. I don’t know why, but we have been through a few that weren’t so good. Then a miracle happened and he found Paula Dean’s Baked French Toast Casserole. He had to try it. Now keep in mind it is Paula Dean so healthy isn’t written into this recipe but delicious is.


Baked French Toast Casserole

Adapted from Paula Dean

~ 1 loaf French bread

~ 7 eggs

~ 1 1/2 cups half and half

~ 1/2 cup milk

~ 2 Tbsp. sugar

~ 1 tsp. vanilla extract

~ 1/4 tsp. ground cinnamon

~ 1/4 tsp. ground nutmeg

~ dash of salt

~ Praline Topping, see below

1. Butter a 9 x 13 inch baking dish.

2. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not to bubbly.

3. Slice French bread into 20 slices, 1-inch thick. Dip each slice into egg mixture making sure to coat well. Place the coated bread into a 9 x 13 inch baking dish in 2 rows overlapping the slices. Cover and refrigerate overnight.

4. The next day, spread the Praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple syrup.

Praline Topping

~ 1 stick butter

~ 1 cup packed brown sugar

~ 1 cup chopped pecans

~ 2 Tbsp. light corn syrup

~ 1/2 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

1. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Baked French Toast Casserole





Easy Potato and Bacon Breakfast Casserole

9 05 2011

I was looking for a fast and easy dinner idea and I stumbled upon Our Best Bites Easy Potato and Bacon Breakfast Casserole. I was so happy that this recipe was so simple and it was full of flavor. Not only that but you could add so many things to this to make all kinds of variations. Fresh spinach layered in or chopped tomatoes. This would also be a great recipe for a brunch or any other breakfast gathering. We will defiantly make this again in our house.

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Easy Potato and Bacon Breakfast Casserole

~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)

~ 1 package bacon

~ 1 1/2 cup cheddar cheese

~ 1 1/2 cup jack cheese

~ 4 green onions, chopped

~ 3 eggs

~ 1 cup milk

~ 1/2 tsp. salt

~ about 10 turns freshly ground pepper

1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.

2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.

3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

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Easy Potato and Bacon Breakfast Casserole





Itty Bitty Cinnamon Roll Bites

28 04 2011

My husband loves Cinnamon rolls and I have made them homemade before but they take a lot of word and in the morning when the kids are hungry a lot of work is not what I want to mess with. As I was cruising around the web I stumbled across the Picky Palate blog and she had a recipe for Itty Bitty Cinnamon Roll Bites. What I liked about this recipe was that it used store bought biscuit dough which cuts down the time drastically. We gave them a try and they were fantastic. My husband said the were amazing and the kids gobbled them up so it was a hit.

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Itty Bitty Cinnamon Roll Bites

~ 1 can refrigerated biscuits, 10 count

~ 5 Tbsp. softened butter

~ 1/4 cup packed light brown sugar

~ 2 tsp. Cinnamon

~ 1 cup powdered sugar

~ 4 to 5 Tbsp. milk

1. Preheat oven to 350o F and line a large baking sheet with non-stick cooking spray.

2. Unroll biscuits onto a clean counter top and press out with fingers to about 3 inches wide. Spread each biscuit with 1/2 Tbsp. of butter then top evenly with brown sugar and cinnamon. Starting at the bottom of each round, roll up and with seam side down use a sharp knife to cut 1/2 inch slices. Place onto a prepared baking sheet. I cut 4 slices per biscuit. Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.

3. Place powdered sugar and milk into a small bowl and whisk until smooth. Add more milk or powdered sugar to get the consistency that you want. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving.

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Itty Bitty Cinnamon Roll Bites





Eggs Benedict

4 04 2011

A Christmas Tradition in our family was on Christmas morning after all the presents were open we would have Eggs Benedict for breakfast.  I love eating eggs Benedict with a great Hollandaise sauce.  As long as I can remember we had Eggs Benedict and I loved it.  I have ordered it a few times over the years while out eating and they never taste quite the same as my moms.  I think the secret is having fresh lemon juice in the Hollandaise sauce.  My mom would always take a short walk to the back yard and pick one off the tree to make the Hollandaise sauce.  I don’t know why but I have never made them at home.  I guess I always figured they were just to hard to make.  This weekend we gave it a try and let me tell you, they aren’t hard at all.  Pretty simple if you ask me.  Hope you family enjoys them as much as mine does.

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Eggs Benedict

~ 3 egg yolks

~ 2 tsp. fresh lemon juice

~ 1/4 tsp. salt

~ Dash of cayenne pepper

~ 1/2 cup melted hot butter

~ 4 eggs

~ 1 tsp. distilled white vinegar

~ 4 pieces of Canadian bacon

~ 2 English muffins

 

1. Combine egg yolks, lemon juice, salt and cayenne in blender. Turn machine on and off several times to blend. With motor running, add hot melted butter in a slow steady stream to blender ingredients. Keep sauce warm until serving time by placing it in a small covered bowl which is placed in a shallow pan of very warm water. Makes 1 cup.

2. Fill a large saucepan with 3-4 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be a bit soft in the center. Remove eggs from water with a slotted spoon and gently place then on a plate. Keep eggs warm until serving.

3. Brown Canadian bacon in a skillet over medium-high heat and toast the English muffins. To build place English muffin halves on a plate and place one piece of Canadian bacon on top of each half. Then place one poached egg on top of each. Pour some Hollandaise Sauce over the top and enjoy.

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Eggs Benedict








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