Friday, December 18, 2015

Overnight Baked Oatmeal

Oatmeal is a great stick-to-your-bones meal and this recipe makes it much tastier. You can vary the size for the people you need to serve,  Customize it however you like!

One-inch tall round casserole.  It served four.  If you wish, you can prepare it the night before (or even two nights before) and bake in the morning.  It's probably best to add the nuts on top just before baking.
Preheat oven to 350 degrees.
3 cups old fashioned Quaker oats
6 cups skim milk
1/8 t. salt
Bring milk and salt to a boil.  Stir in oats.  Cook about 5 minutes over medium heat.  Stir occasionally.  (Cook until it looks good to eat.).  
Meanwhile, mix crumbled topping ingredients together with fork:
2 T. soft butter
4 T. flour
4 T. brown sugar
Put hot oatmeal in flat casserole or Pyrex dish.  Crumble topping over all.  Sprinkle a little more brown sugar where the topping didn't completely cover.
Put dried fruit and nuts on top in any combination and pattern you wish.  Suggestions:  apricots, cherries, prunes, almonds, walnuts.

YOU CAN STOP HERE AND REFRIGERATE OVERNIGHT. It may require slightly longer cooking but then you do all the legwork in advance!
Bake at 350 degrees for about 20 minutes until topping is melted and slightly hardened but be careful not to burn fruit.
Serve with milk.

Tuesday, August 25, 2015

Mug Brownie with Salted Caramel Ice Cream and Chocolate Espresso Drizzle

Sometimes you just want a brownie but you don't want to eat the entire pan and you want it in 3 minutes or less. THIS is your brownie!

I used No. 2 Pencil's recipe but since I used chocolate chips I didn't get the chocolate chunks they had.

I used this ice cream.

I used some of our 'chocolate espresso ripple' from our tiramisu ice cream. It is fantastic! We have been keeping it in one of those condiment containers so it comes out easily in a drizzle. Makes it look pretty fancy!


Sunday, July 5, 2015

Herb Oil Rubbed Pork Roast with Carrots and Potatoes

We decided that we needed to cook tonight, so we went to the store to see what was on sale. This is part of a 3 1/2 lb bone-in sirloin pork loin roast. It was only $13. Meat sales are really the best.  This took about 20 minutes of prep and 2 hours to cook. It is tender and juicy and flavorful.  The potatoes and carrots were also amazing - likely because they were soaked in the herb oil rub and crispy on the bottom.  We all loved this and so did Hazel!

This dish uses a cutting board (with a wash in between) and one dish and a few knives. Pretty easy clean-up too!

1 bone-in pork loin sirloin roast
1/4 C olive oil
1 T butter, melted
1 T herbs de Provence
1/2 T thyme
1/2 T rosemary
6 cloves garlic (I used 3 of the largest garlic slices ever), minced
1/2 onion, sliced
3 white potatoes, medium dice
3 carrots, medium dice

1. Preheat the oven to 375. Place the onion slices on a rimmed baking sheet to hold the pork up from the bottom.
2. Prepare the herb butter by combining oil, melted butter, garlic and all the herbs. Stir.
3. Place the pork on the onion slices and rub all over with salt and pepper. Rub the herb-oil onto the pork and let it drip onto the tray
4. Tent the pork with foil and put it into the oven for one hour
5. After an hour, add the potatoes and carrots along the edges and sprinkle them with salt
6. When the pork reaches 145 degrees, remove it from the oven and set it on a cutting board to rest.
7. Increase the oven temperature to 400 and cook the potatoes and carrots 15 minutes longer.
8. Slice the pork and serve with carrots and potatoes. The onions on the bottom are also pretty delicious.

Monday, June 29, 2015

Pioneer Woman's Meatballs

We bought ground beef this week with the intent of making Hamburger Helper when we had no time. Instead, we decided to make meatballs. They took two hours to prepare!! We served them with store-bought mashed potatoes but in hindsight a green vegetable or salad would have been a nice addition.


1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion (about a quarter cup)
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour

1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce

Dash of hot sauce, such as Tapatio

1.Combine all ingredients through black pepper in a large bowl and stir together with spoon or hands.
2. Roll meatballs into Tablespoon sized balls (try to get them all even) and place on a tray. Refrigerate for 45 minutes
3. Meanwhile, make the sauce by combining all the ingredients in a pitcher
5. Heat canola oil in a large frying pan. Dredge meatballs in flour. Fry in the pan the meatballs until lightly browned. Do batches if you need them.
6. Place the meatballs in a rectangular baking dish. Drizzle sauce over the top. Then, bake until bubbly about 45 minutes.

These were good and we have more for another day! Ours were a little too wet because we only had a pound of beef and failed to reduce the amount of liquid. But, they still worked! 

Sunday, June 28, 2015

Coconut Oatmeal

Recently I've been really into oatmeal. Today I tried a different recipe and it was delicious! No sugar added!  To make it healthier, look for lowfat coconut milk.

serves 1
1/2 cup quick cooking oats
1/2 cup coconut milk
1/2 cup milk (1%)
1 banana, sliced

1. Boil milk and coconut milk
2. Add oats once boiling and reduce heat to medium
3. Stir occasionally for 5 minutes
4. Pour into a bowl and top with banana slices.  Oatmeal will be very hot.

I hope this is really filling!

Friday, January 16, 2015

Caprese Pasta

I saw this recipe for Caprese pasta a few weeks ago and decided I had to make it. It was really good! I might make a few changes but I would make it again!

4 oz fresh mozzarella, cubed (you could probably use regular mozz here too)
4 oz mozzarella, shredded
1/4 C basil, chopped
1 C tomato pasta sauce
1/2 pint cherry tomatoes, cut in half
1/3 C half & half
1/4 C shredded parmesan cheese
8 oz whole wheat pasta

Preheat the oven to 350
1. Prepare pasta according to directions
2. Heat tomato sauce. Once it's warm add half & half and parmesan cheese
3. Drain pasta and toss in tomato sauce mixture
4. Add in tomatoes, basil and cubed cheese. Salt to taste
5. Pour into a baking dish and top with shredded mozzarella (or you could use fresh and make slices)
6. Bake for 25 minutes until cheese is melty and golden and tomatoes are blistered