Oatmeal breakfast cups. Make them however you like, and freeze them so they are ready whenever you would like. This recipe makes exactly 24 oatmeal cups. I was hoping to have more to freeze, but the boys could hardly wait for them to cool off before they gobbled a few up. I love having these on hand during the week. It makes for a super simple breakfast, that is healthy and delicious. Add chocolate chips, blueberries, diced apples, or keep them plain, you will love how versatile this recipe can be!

INGREDIENTS:

• 5 cup old-fashioned oats
• 3/4 cup brown sugar
• 8oz unsweetened applesauce
• 3 tsp baking powder
• 1 heaping tablespoon cinnamon
• 2 1/2 cup milk (we used almond milk)
• pinch of salt
• 1/4 cup ground flaxseed (optional)

**You can swap 1 cup mashed banana, or 1 cup pumpkin puree for the applesauce to switch things up time to time.**

DIRECTIONS:

Pre heat the oven to 350* Spray two muffin tins with non-stick cooking spray

In a large bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon and flaxseed. Add in the milk of your choice, and applesauce. Stir until everything is evenly combined. At this point, you can toss in your choice of mix-ins. Scoop the oatmeal batter into each cup, filling just to the top. Press down gently with your fingers to even the tops out. Bake at 350* for 20 minutes, and let the muffin tin cool on a wire rack.

For freezing… make sure your oatmeal cups have cooled completely. Place them into a freezer safe gallon bag and seal shut, pushing as much air out as possible. Label and date your bag. When ready to eat, take out as many as you need and warm them in the microwave or in the oven. Hope you enjoy these as much as we do!

It’s a shame I am home all day long and catch the mid afternoon shows.  No, really.  It is.  If I hadn’t flicked on the t.v. during lunch last week I wouldn’t have seen the idea for these bars on Rachel Ray.  Nor would I have an entire pan of these staring back at me tonight.

Lesson learned.

But, I am oh-so-glad that I made these, because quite frankly, they are the bomb.  I have a weak spot for marshmallows.  And these knock off rice krispie treats will make you dance in your pants.  Salty pretzels, ooey gooey marshmallow, and a smooth layer of milk chocolate spread on top… Ladies and gentlemen, loosen your belt buckles.

INGREDIENTS:

• (1) 1lb bag of tiny twists pretzels
• 7 cup mini marshmallows
• 5 Tbsp butter
• 3/4 bag of milk chocolate chips**
• pinch of kosher – or – sea salt

*original recipe I used 3/4 bag of chocolate chips.  after a few replies, increase the amount of chocolate chips to 2 bags.  I’d hate for you to waste melted chocolate, but even worse I’d hate for you to be short handed! Make the layer of melted chocolate as thick or thin as you would like* 

DIRECTIONS:

Prep a 9×13 baking pan – Line with parchment paper, enough to hang over the edges of the pan for easy releasing of the bars.  Spritz with non-stick cooking spray.

Smash your pretzels (inside a resealable bag) creating smaller pieces.  In a large pot, over medium-low heat, melt your butter.  Add all the mini marshmallows, and continue to stir until completely melted.  Turn off the heat.  Add in the pretzels, and stir until the marshmallow has covered all the pretzels pieces.  Pour your gooey pretzels into the prepared pan.  Spray a little non stick spray onto your hands (to help from everything sticking to you) and press firmly down onto the mixture, to pack it into the pan.  Let it completely cool and firm up before adding the chocolate.  About 1 hour.  Lift the bars out of the pan by pulling up on the parchment paper.  Most of the marshmallow will sink to the bottom of the bars.  So, I flipped them over before adding the chocolate.  So once they are complete, they will be layered with chocolate on top, marshmallow layer, and finally the sticky pretzels.

Finally, melt the chocolate chips, and pour the chocolate onto the cooled bars.  Start pouring in the middle, and use a spoon or a knife to evenly distribute the chocolate to the edges.  Sprinkle with salt, just a pinch.  Cut once the chocolate has hardened.  You can hurry that process by placing them into the refrigerator! Slice them any way you’d like! Enjoy!

Inspired By: Rachael Ray Show – Food – Marshmallow Pretzel Bars

Oh, for the love of take-out.  Everyone indulges.  Then everyone regrets it.  We try our very best to not pick up the phone and order our ready in ten minute-sodium packed-water retaining dishes that we so enjoy.  With our constant efforts in creating recipes to replace the stuff that isn’t actually so great after all, we have been hitting some home runs.  We have a few recipes to share with you, but these egg rolls got pumped straight to the top of the list.  For anyone who is looking for healthier version of their take out favorites – hold the phone, these egg rolls will be sure to satisfy.  This recipe was created by Bobby Dean, yes, the butter queen’s son.  His show, “Not My Mama’s Meals” is beyond worth watching.  He takes recipes of his mothers, and creates recipes of his own, completely cutting the calories, and pumping up the nutritional value.  His take on take out food is quite like ours.  I knew these egg rolls would be a perfect rotation in our house.  Make these ASAP! They will not disappoint, they will only leave you wanting more.

INGREDIENTS:

• 1 package of egg roll wrappers
• non-stick cooking spray
• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp toasted sesame oil
• 1 Tbsp  fresh ginger, grated
• 1 Tbsp hoisin sauce (look for one with the lowest sodium)
• 1 clove of garlic, grated
• pinch of crushed red pepper flakes
• 3 green onion, chopped
• 1 1/2 cup organic broccoli slaw
• 1 1/2 cup shredded or julienned organic sweet potato ( 2 large )
• 2 Tbsp canola oil

DIRECTIONS:

In a mason jar, or small bowl, whisk together the soy sauce, sesame oil, hoisin, ginger, garlic, crushed rep pepper flakes, and green onion.  Set aside.

Wash and peel two large sweet potatoes.  Shred both, or you can cut julienned slices.  Easiest way is to cut circular disks ( 1/4 thick ) and then slice each circle into tiny sticks.  You want the sweet potato sticks to be similar in size to the broccoli slaw.

Next, heat a skillet with 2 tablespoons of canola oil on medium high heat.  Add in the broccoli slaw and sweet potato sticks.  Heat until vegetables begin to soften, about 3 minutes.  Pour in the sauce you made earlier, stir together, and let the vegetables continue to wilt down for another 4-5 minutes.  Take everything out of the pot, and put into a bowl to cool slightly.

Assembling…

Pre heat the oven to 350* Line two cookie sheets with foil, and spray with non stick cooking spray

Put 1/4 cup of water into a bowl, and keep it on the side for wetting the egg roll wrappers.  Take one egg roll wrapper at a time, and place it on a clean surface with one corner pointing towards you (like a diamond).  Gently trace the just edges of the egg roll wrapper with the water, it will help the egg roll stick together.  Spoon 1/4 of the filling onto the bottom half of the egg roll wrapper.  Fold the corner nearest to you over the filling, roll once, than fold both sides over the middle and continue to roll until the point furthest from you is on the bottom.  Place each egg roll onto a baking sheet, seam side down, lined with foil, and sprayed with non stick cooking spray.  Spray the tops of all the egg rolls with non stick spray as well.  Bake at 350* for 12-15 minutes, turning once, until they are slightly golden brown.

**Bobby Dean’s recipe included a dipping sauce (soy sauce/lime juice…) I did not think it was needed at all, because the rolls we’re packed with flavor.  The link is included, so the decision is yours !

Recipe Adapted From:

Baked Veggie Egg Rolls : Recipes : Cooking Channel

No, you’re not having deja vu.  I did just recently post a recipe for carrot cake cupcakes, that look nearly identical to these.  As much as I love to bake, and equally as much love to eat what I bake, treats like those are not eaten on a regular basis.  I bought a pair of skinny jeans last fall and have the best intentions of fitting into them next fall as well.  SO.  I wanted to come up with something that I knew the kids would love to eat, and best of all, I would feel good about giving them.  I love the flavor of the cupcakes I made, but the cream cheese frosting is a skinny jean lovers worst nightmare.  I definitely needed to come up with a healthier, non cupcake knock off.  After an hour in the kitchen, these were born.  A one bowl, one spoon wonder.  Carrot and Oat Muffins.  The kids ate 2 each as soon as they cooled.  And while trying to photograph them they were trying to snatch more off the plate.  Needless to say, we kept these at home and ate them the whole week-long.  Brody and Owen loved them in the morning warmed up, sliced down the middle with a dab of butter (earth balance).  I would agree right along with them.

INGREDIENTS:

• 3 cup unbleached all-purpose flour
• 1 1/2 cup old-fashioned oats (not the quick kind)
• 1 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• pinch of ground nutmeg
• 2 tsp cinnamon
• 8 oz plain applesauce
• 1/2 cup vegetable oil
• 1 cup milk (whole, 2%, soy..)
• 2 tsp maple syrup
• 1 1/2 – 2 cup finely grated organic carrots

DIRECTIONS:

Pre heat the oven to 350* Line 2 muffin tins with cupcake liners (24 total)

In a large bowl, whisk together the dry ingredients (flour,oats,sugar,baking soda and powder, nutmeg and cinnamon).

Add the applesauce, vegetable oil, choice of milk, and maple syrup.  Stir all ingredients together until completely incorporated.  Gently fold in the grated carrots until they are mixed evenly throughout the batter.

Scoop your batter into your lined muffin tin, about 3/4 full.  Bake at 350* for 17-23 minutes.  Insert a toothpick into the muffins, to test if they’re done.  The toothpick should have little to no crumbs attached.  Let cool on a wire rack, and store in an airtight container to enjoy all week-long!

Ever watch a cooking show on a Saturday afternoon, prior to grocery shopping, and before you know it your revamping your entire list to make the goods you just saw on the show?

Hm. Maybe that’s just me.  But – these berry bagel puffs looked SO yummy, and SO easy to pull together, I just couldn’t resist.  Who wouldn’t love a bagel that’s already prepped with cream cheese, strawberries and blueberries? Just Brody.  Because blueberries are “disgusting” in his world.

The dough takes just an hour to rise, after that its smooth sailing.  I doubled my batch to share with family of course, but one batch of this dough should give you about 12 bagel puffs.  Choose whatever fillings you’d like.  After I made them, I thought of lots more fillings to do.  Poppy-seed, bacon and cheddar, cream cheese and chive, chocolate chip.. okay that’s only 4 but I haven’t finished my coffee yet.  These would be a great addition to any brunch this Easter weekend.

INGREDIENTS:

•  1 1/2 cup warm water
• 2 Tbsp sugar
• 1 package of dry active yeast (1/4 oz)
• 4 1/4- 4 1/2 cup unbleached all-purpose flour
• 2 tsp salt
• FOR THE FILLING
• 6 oz blueberries
• 8 oz strawberries, chopped
• 8 oz cream cheese ( at room temperature)
• 2 Tbsp honey
• 1 tsp vanilla extract
• TOPPED WITH
• 1 egg ( for egg wash )
• few teaspoons of sugar

DIRECTIONS:

First, make the dough.  In a extra large bowl, pour in the water, yeast, and sugar.  Let the yeast activate and start to foam for about five minutes.  Once the five minutes is up, add the flour and salt, stir together until the dough starts to form.  On a clean work surface, flour it well, and start to knead the dough until it forms a nice smooth ball.  In the large bowl you originally started the dough in, spray it with nonstick cooking spray.  Place the dough back into the bowl, and cover with a kitchen towel.  Let the dough sit for 1 hour, until it has doubled in size.

In the mean time, chop your strawberries.  With a handheld mixer, whip your cream cheese until it is fluffy.  Add in the honey, and vanilla, and blend it well.  Stir in the blueberries and strawberries gently with a spoon.  Set aside.

Here comes the fun part 🙂

Pre heat the oven to 350* Line two large cookie sheets with parchment paper

Take the dough out, and place it again on a well floured surface.  Roll the dough into a long log.  Cut the dough into 12 chunks, they should be about 1 1/2 to 2 inches in length.  Roll each segment into a circle approximately 4 inches in diameter.  Next, take two tablespoons of the filling and place it in the center of the dough, like this…

Next, take the top and bottom of the circle, bring them up together and pinch.  Making what looks like a pot sticker, like this…

Take the two ends, stretch and pull them up to the top middle of the dough, and twist to seal the deal.

Now just flip it over, give it a pat, and place it onto your prepared baking sheets, seam side down.

Once you have done all twelve and your ready to bake, it is time to make your egg wash.  Simply whisk one egg in a bowl, and lightly brush each bagel puff with the egg mixture.  Sprinkle granulated sugar on top for extra sparkle.  Bake in the oven for 15-22 minutes depending on the size of your bagel puff.  The bottoms will be golden, and some may crack open showing the goods inside.  Now worries, they are still delicious! Let them cool on a wire rack until you are ready to serve them.  Found the were best served that day.

Hope you all have a beautiful Easter!

Barely Adapted from :

Berry Bagel Puffs : Recipes : Cooking Channel