Baked Oatmeal with Vanilla Cream

Our church has a Saturday seminar about once a quarter and very often we host them at our house (which I love)!

We had our last one a few weeks ago, and I served baked oatmeal for breakfast! 

If you've been scarred by gloppy, questionable oatmeal, put that right out of your mind! Baked oatmeal is a delight...kind of like a thick, soft, oatmeal cookie for breakfast.

It works great as a meal for a group. 

• You can mix it up the night before, so you aren't rushing around like a crazy person in the morning!
• If your guests offer to bring something, you can divvy out toppings. 
• It's super versatile by changing up the toppings! You can do fresh berries, chocolate chips, craisins, raisins, coconut, diced apples, almonds, pecans, walnuts, bananas...really anything your little culinary heart desires! 
• It's easy to make gluten free by using gluten free/not gluten contaminated oats.

Baked Oatmeal

adapted from Savoring the Seasons with Our Best Bites

3 cups rolled oats (old fashioned oats, not quick oats)

3/4 cup brown sugar (I think you could go down to 1/2 cup)

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoons kosher salt (a little less than 1 teaspoon if using table salt)

1 cup milk

1/2 cup butter, melted (very often I use 1/4 butter and 1/4 cup applesauce)

2 teaspoons vanilla

2 eggs

Preheat your oven to 350 degrees.

Combine oats, brown sugar, cinnamon, baking powder, and salt in a large bowl. In a medium bowl, whisk together milk, butter, vanilla, and eggs. Add your liquid ingredients to your dry ingredients, and whisk to combine.

Pour into an 8x8 or 9x9 inch square baking dish that you've lightly sprayed with nonstick spray. You could even get edgy and use a greased deep 9 inch pie plate.

Bake for 40 minutes or until the top is golden brown, and it is baked through. 

If you mix it up the night before, you can cover it and put it in the refrigerator overnight. When you bake it in the morning, put it in the oven while it preheats. You'll need to add 5-10 minutes to the baking time. 

Serve warm with a generous splash of milk and toppings.

It's also suuuuuper easy to whip up some vanilla cream instead of using regular milk!

Vanilla Cream

just something I threw together

1 part of heavy cream  

3 parts milk (I have 1% milk in my fridge) 

vanilla extract to taste

So, that's like adding 1/4 cup heavy cream to 3/4 cup milk. You can make as much or as little as you need using something around those proportions. I shake in some vanilla extract and stir it up to combine. I taste it and see if I need more vanilla. It's always best to start with less vanilla than you think you'll need and add a little more as needed.

The other nice thing about baked oatmeal is that it reheats well! You can make a big batch at the beginning of the week and have some for breakfast each morning.

And as an extra bonus, everyone at my house likes this!

That's a win in my book!

Slow Cooker Salsa Verde Chicken Tacos

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

There are lots and lots of slow cooker chicken tacos recipes out there, and I’ve tried a few.  None of them are really bad, but I haven’t tried any that I thought were anything special.

Until now!  (That sounds pretty over-dramatic, doesn’t it  )

These are the winning-est slow cooker chicken tacos, PLUS I think there are a few factors that make them easily special.

First of all, salsa verde.

If you’ve watched any Dora the Explorer, you’ll know that verde is green!  Salsa verde is made with tomatillos instead of regular red tomatoes.  I’ve heard that Herdez makes some great salsa verde, but I’m partial to the World Table Roasted Tomatillo salsa.  It’s made with tomatillos, roasted jalapenos, cilantro, and lime.  It’s actually distributed by Walmart, so I’m pretty sure that’s the only place you can get it.

Also special?  Instead of using chicken breasts, the recipe calls for chicken thighs.  These tacos weren’t dry at all.  I always think it’s weird when I’m eating a pulled chicken from the slow cooker and it manages to by dry even though it’s wet.  Does that make sense to anyone but me?

The last special factor?  The polblano pepper!  I’ve had stuffed and fried poblanos at a Mexican restaurant before, but this was the first time I’ve bought one.  I’m a fan.  They aren’t too spicy…they just add a nice little kick!  You should know that I’m a baby about spicy things, and I didn’t think this was too spicy at all.

After cooking the meat for 4-5 hours on low, you stir in some freshly squeezed lime juice and cilantro.  I love these fresh additions at the end!  Sometimes I feel like food that is slow cooked can have its flavors muddled and kind of dull, but the lime and cilantro perk this right up!

We enjoyed these as tacos with monterrey jack cheese, sour cream, salsa, and lettuce.  I also had it on a salad with cubed jack cheese, black beans, and chopped tomatoes.  I made an easy dressing by combining equal parts of sour cream and salsa verde.  I would have added avocados to the mix if mine was ripe.

I also think this would be great on nachos or in white enchiladas!

Aaron and I loved these (the girls had cheese quesadillas…whomp whomp), and I plan on making them again.  I’m also freezing the leftovers so I can defrost them for an easy dinner!

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Slow Cooker Salsa Verde Chicken Tacos

Author: Becky

Recipe type: Entree

Prep time:  5 mins

Cook time:  5 hours

Total time:  5 hours 5 mins

Serves: 8-10 tacos

 

These slow cooker chicken tacos with a twist and perfect for a weeknight meal. Freeze the leftovers for later!

Ingredients

• 2 and ½-3 pounds boneless, skinless chicken thighs
• 1 large (compared to the others in the bin) poblano pepper, seeded and chopped
• 1 cup tomatillo (or green) salsa
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• additional salt and pepper to season chicken
• 2 tablespoons fresh lime juice
• ¼ cup minced cilantro

Instructions

1. In a large slow cooker, combine salsa, chopped poblano, and ¼ teaspoon each oregano, salt, and pepper.
2. Season the chicken thighs on both sides with salt and pepper before adding to the ingredients already in the slow cooker. Be sure to nestle the chicken in there; don't just set it on top.
3. Cook on LOW for 4-5 hours.
4. Once the chicken is cooked through, remove to a plate. Shred with 2 forks and return to the slow cooker.
5. Add the lime juice and cilantro. Give it a stir to combine.
6. Serve in flour tortillas with your favorite taco toppings!

Recipe barely tweaked from Taste and Tell.

Hospitality Hint: Sparkle

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

I had a super fun 31 Gifts party last week, so now I’m sharing an easy hospitality hint with you!

Meet the sparkle:

A lot of cooking and serving food (or beverage in this case) is in the presentation!

I feel like calling a beverage “punch” lacks a bit of, you know, punch!

I prefer the term “sparkle!”

Doesn’t that sound so much more fun?

Here’s the equation:

In this particular sparkle, I used equal parts ginger ale, and cran-raspberry juice, and…

TA-DA!!  Meet Ginger Cran-Raspberry Sparkle.  Or you could call it a sparkler 

You can even add a twist of lime for an extra little something 

This particular sparkle was a little bit drier (as opposed to sweet), but you can certainly mix and match the soda and juice however your little heart desires!

What combination would you enjoy?

7 Layer Greek Dip

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

When I have a little party or something like a girls’ night, I like to have something sweet to eat and something savory.  I’m a fan of balance in that department!

I mentioned on Monday (when I shared our beverage) that I had a 31 party.  This recipe was the savory snack!

I got the recipe from Our Best Bites, and I love that it is fun and beautiful and decently healthy!

I’ve made my own hummus when I’ve made this before.  This time, though, Aaron was out of town, and I wanted it to be easy.  I bought and thoroughly enjoyed Sabra Roasted Red Pepper Hummus.  I was going to buy my hummus at Aldi, but I forgot   And, because I’m sure you’re interested in such things, you can buy everything for this recipe, except the dill, at Aldi!

This recipe needs to chill in the fridge for at least 2 hours, so it’s great to make ahead!  You can even do all of the chopping the night before!

I served this with pita crackers, thin Triscuits (the little triangle guys), and carrots cut on the diagonal like chips.  I think my favorite were the Triscuit thins.  My friend, Kathy, observed that they were so much better than the regular Triscuits because it was less like “eating a haystack.”  I have funny friends 

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7 Layer Greek Dip

Author: Becky

Recipe type: Appetizer

Prep time:  30 mins

Total time:  30 mins

 

This beautiful dip is made ahead and perfect for a party. The leftovers make a great lunch!

Ingredients

• 8 oz cream cheese, softened
• 1 teaspoon dried dill weed (or salt free greek seasoning, I used dill)
• 2 cloves garlic, minced
• 2 teaspoons fresh squeezed lemon juice
• 1 and ½ cups hummus (choose your favorite flavor)
• 1 cup seeded and diced tomatoes
• 1 cup peeled, seeded, and diced cucumbers
• ½ cup sliced kalamata olives
• 3 green onions, chopped
• ½ cup crumbled feta

Instructions

1. With an electric mixer, cream the cream cheese until smooth. Add the dill weed, garlic, and lemon juice and mix until well combined and creamy.
2. Spread onto the bottom of a pie plate or other shallow dish.
3. Top with about 1 and ½ cups of your favorite hummus.
4. Chop the tomatoes and place in a colander to drain while you chop the rest of the ingredients.
5. Chop the cucumbers, olives, and onion.
6. Layer the rest of the ingredients on top of the hummus: cucumber, tomatoes, olives, onions, feta.
7. Wrap tightly with plastic wrap and refrigerate for 2 hours.
8. Serve with your favorite dippers!

Raspberry Cream Brownies

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

You can’t go wrong with brownies…which means you can’t go wrong with brownies topped with amazing-ness!

I got this recipe from a Taste of Home magazine when Leah was a baby!  I don’t know why I don’t make it more often, because it is so delicious!

All you need is a 9×13 inch pan of your favorite brownies.  You are more than welcome to use a box mix, but I literally always make these brownies.  I can personally attest to the fudge-y awesomeness of them!

You top the brownies with what is basically a cloud of white chocolate with raspberry pie filling gently spread on top.  I bet you could use your favorite berry pie filling…I think blueberry would be great, too!

These Raspberry Cream Brownies were the sweet element of what I served at my 31 party.  If you need a refreshed, the savory snack was 7 Layer Greek Dip.

I had the great idea to cut these into triangles which didn’t turn out quite like I had hoped.  I ended up cutting them into skinny rectangles, and that worked out a lot better.  Obviously you can cut them into squares, but I wanted to try something different.

These are great at room temperature, but perfection when they are chilled.  The cooler the dessert is, the more fudge-like the brownies become.  Yum!

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Raspberry Cream Brownies

Author: Becky

Recipe type: Dessert

Serves: 24

 

Fudge-y brownies topped with a cloud of white chocolate and raspberry pie filling! You are free to mix and match the pudding and pie topping for different flavor combinations!

Ingredients

• 9x13 inch pan of fudge-y brownies
• 1 small box (3.3 ounces) instant white chocolate pudding
• 2 cups heavy cream, divided
• 1 can raspberry pie filling

Instructions

1. Make brownies and allow to cool completely.
2. In a small bowl, stir together the pudding mix and 1 cup of heavy cream until thick. Set aside.
3. In a large bowl, whip the remaining 1 cup of cream until soft peaks form.
4. Gently fold the pudding mixed with cream into the whipped cream.
5. Spread on top of the brownies.
6. Gently top with pie filling.
7. Refrigerate for at least 2 hours.
8. Slice and enjoy!

Chocolate Chip Buttermilk Scones (THE BEST)

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's THE BEST one!

If I ever become famous for something I bake (which, who are we kidding, that’s never going to happen), it will be these Chocolate Chip Buttermilk Scones (barely adapted from my sister-in-law’s college roommate).

This is somewhat funny, because if scones were a person, I would have to apologize to him or her.

For the longest time, I assumed that scones were like biscotti.  And, I mean no offense to the biscotti, but I’m just not a fan.  A cookie that is hard and dry on purpose is just not my thing.

But, we were in Aaron’s hometown a few years ago, and I ran into a great little coffee shop.  Their drinks were less expensive than I was used to, so I impulse purchased a scone.

It was amazing, and I’ve never turned back.  I heart scones 4-evah 😉

So, you can see why I owe scones an apology for judging them by their frenemy the biscotti.

Anyway, I’m going to show you some step by step photos to demystify the scone making process and give you my scone making secrets/tips.  You can feel free to scroll down to the end, though, if you want to just read the recipe.

First of all, you stir together your dry ingredients (flour, sugar, baking powder, baking soda) in a large bowl.

Then you are supposed to cut the butter into the dry ingredients.  I pretty much hate cutting butter into dry ingredients.  Regardless of how chilled my butter is, it always gets stuck in the pastry blender and it’s just a pain.

I solve this problem using my trusty grater.  <— Tip #1

I make sure that I’m using frozen butter.  It should be in the freezer for a minimum of an hour to be nice and solid.  Often times I’ll just leave a stick and a half of butter in the freezer to be ready for scones at any moment.  I make these scones so often that I have the recipe memorized…they’re Aaron’s favorite!

So, I grate/shred the butter…

and dump it into the dry ingredients.

I incorporate the butter into the dry ingredients with my fingers, being sure to break up any big clumps of butter.  It should end up looking a lot like this…

Add the chocolate chips and buttermilk.

I often have buttermilk on hand, but if you don’t, you can make your own!  <— Tip #2

Stir it all together.

Now, this is where you might need the pictures.  You see this dry patch?

You’re going to need a little bit more buttermilk.  <— Tip #3  I drizzle in about a tablespoon more and it’s just right.

I realize that’s not as definitive as we want recipes to be, but it’s just one of those things.

Turn your dough out onto a lightly floured surface,

and knead it 12 times, ending in a nice ball.

Cut the ball in half,

and press into 2 circles that are about half an inch thick.

Cut each circle into 6 triangular slices.

If you want to bake them right away, you can do so at 400 degrees for 12-15 minutes.

Or you can be like me and freeze them.  I place them on a plastic wrap lined cookie sheet and freeze until solid.

After they are solid, I pop them into a freezer bag and then bake them as needed (at 400 degrees for 16-18 minutes).  <— Tip #4  Fresh scones are the best!

Be sure to sprinkle the scones with sugar before baking.  I use the chunky sugar, but regular sugar is totally fine.

ALWAYS use a silpat or parchment paper when baking scones.  <— Tip 5  This eliminates burned bottoms.  Ain’t nobody got time for burned bottoms 😉

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Chocolate Chip Buttermilk Scones

Author: Becky

Recipe type: Breakfast

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Serves: 12

 

Truly the best scones you'll ever enjoy! And, yes, they do live up to the hype :)

Ingredients

• 3 cups flour
• ⅓ cup sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup (which is 1 and ½ sticks) butter, frozen
• 1 cup chocolate chips
• 1 cup buttermilk
• additional sugar for sprinkling

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, and baking soda.
2. Grate your frozen butter and add to the dry ingredients. (Alternately, you can can cut your butter into your dry ingredients...whatever floats your boat :) ) Use your fingers to incorporate the butter into the dry ingredients, resulting in pea sized or smaller clumps.
3. Stir in the chocolate chips and buttermilk. Add up to a tablespoon of buttermilk if there are dry patches.
4. Turn out onto a lightly floured surface and knead 12 times, ending up with a ball.
5. Divide ball in half.
6. Press each half into a circle about a half an inch thick.
7. Cut each circle into 6 slices.
8. Sprinkle each scone with sugar.
9. To bake immediately, place 2 inches apart on a silpat or parchment paper lined cookie sheet at bake at 400 degrees for 12-15 minutes or until lightly browned.
10. To bake later, place on a plastic wrap lined cookie sheet and freeze until solid. Place in a freezer bag until ready to use. Bake from frozen on a silpat or parchment paper lined cookie at 400 degrees for 16-18 minutes or until lightly browned. Don't forget to sprinkle with sugar before baking!