Monday, September 29, 2014

Apple Cinnamon Baked Oatmeal

I never really ate oatmeal growing up. I was always more of a cold cereal girl. This amazing Apple Cinnamon Baked Oatmeal just may have converted me forever!

It is simple and hearty and it tastes like a dream! Such a great fall/winter breakfast!

What you need,

2 cups oats (I used quick cook because it is what I had)
1/4 cup dark brown sugar
1½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. salt
1½ cups 1% milk (it is what I always have in the house)
½ cup applesauce
1 tbsp. melted butter
2 egg whites
1 tsp. vanilla
2 small Granny Smith apples, diced

Optional Toppings:

Brown Sugar
Dried Cranberries
Chopped almonds

Preheat oven to 350 degrees F. Spray a small baking dish with non-stick cooking spray and set aside.

In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.

In a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.

Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

I prepped mine to just before the cooking stage the night before and baked it in the morning. It was fabulous! It also keeps left over in the fridge really well. Just reheat it in the microwave. You might want to double the batch so you can have a nice warm breakfast all week!



Recipe from the ever fabulous Two Peas and their Pod

Friday, September 26, 2014

Favourite Things Friday Vol 85 – Random Things

I can’t believe it is Fall! Didn’t summer just start? Man, time flies!
I thought I would share a few things I am obsessing over lately.

1. First up is this song…  All About That Bass by Meghan Trainor  
I listen to it like 5 times a day! I LOVE IT! It is catchy and has cute lyrics.

2. I finally got this amazing cookbook last week! It is called Seriously Delish by Jessica at How Sweet Eats! I think I flagged like 50 recipes to try and the pictures are drool worthy!

3. One of the best things about Fall, besides all things pumpkin, is NEW TV‼

I am currently watching the final season of Sons of Anarchy. It is CRAZY! I have a bad feeling that most of the characters aren’t going to make it to the end of the series, I can’t wait to see how they end it!

I am on pins and needles waiting for The Walking Dead to start again!
I am also looking forward to The Good Wife, Modern Family, Blue Bloods and the final season of Parenthood!

4. Here are a few awesome looking Pumpkin recipes I have been ogling. Pinterest is a Pumpkin Smorgasbord lately!

My Gran’s Pumpkin Fritters- Simply Delicious

Pumpkin Snickerdoodle Cookie Bars - A Kitchen Addiction

5. Now that I ride the bus like 2 hours a day I have had WAY more reading time than I did before. Here are a few books I have finished in the last couple weeks! I really loved them all! If you have any good suggestions let me know, I am going through them pretty quick, and I am always looking for something good!

Someday Maybe Someday – Lauren Graham

Road Ends – Mary Lawson

Orphan Train – Christina Baker Kline

Well I think that is enough rambling for now.
I hope you all have a wonderful first weekend of Fall!!


Tuesday, September 23, 2014

Slow Cooker Mac and Cheese

Fall is making a grand entrance today! It is raining and chilly, typical fall weather.

I never NEED an excuse to make mac and cheese but the first day of fall seems like a really GOOD excuse!

This slow cooker mac and cheese is creamy and dreamy. It would be great for a crowd and I love that you can make it in advance and keep it warm, which would make it great for a pot luck or party!

What you need,

12 ounces uncooked elbow macaroni
4 tablespoons butter, cut into cubes
1½ cups evaporated milk (1-12oz can)
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese (save about ½ cup for topping)
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
½ teaspoon pepper

Spray your slow cooker with cooking spray.

In a large pot of salted boiling water cook your macaroni until just el dente, about 8 or 9 minutes. Drain the noodles well and add them to the slow cooker.

Add the butter to the noodles and stir to coat.
Pour in the evaporated milk, half and half, salt and pepper. Add the cheeses a little at time and stir to combine.

Cook on low for 2-3 hours. You can turn your slow cooker to keep warm until you are ready to serve. About 15 minutes before serving sprinkle the reserved cheddar cheese on top and let it melt.

Serve warm.

Unlike some mac and cheese recipes this one re-heats really well. I think it’s the Velveeta!

I will be making this recipe again for sure; it was so easy and so creamy! You can never go wrong with cheesy noodles!



Recipe from the Brown Eyed Baker

Sunday, September 21, 2014

Stove Top Chicken Fingers with Creamy Cranberry Mustard Dip

There is this little dive restaurant that my in house taste tester and I really like. It is owned by this cute little lady and the staff is friendly and the food is great. We tend to go there quite often.

Anyway, whenever we go I always get the chicken fingers, they are homemade and I love them! My in house taste tester laughs at me because I always say I am going to get something different but then I ALWAYS order the chicken fingers‼
I am so predictable!

So, when I saw this recipe on Cookies and Cups site I had to make them, I am all about the chicken fingers!

What you need,

1 lb. chicken tenders
1 box Stove Top Stuffing, chicken flavored
1 egg, beaten
2 cups canola oil

In a blender or food processor pulse the Stove Top until it is fine crumbs, place them in a shallow dish and set aside.

Whisk the egg in another shallow dish and add the tenders to the egg to coat well.

Heat the canola oil in a large heavy bottomed skillet over medium heat until it reaches 325 degrees.

Shake off any excess egg and dip each tender into the Stove Top crumbs. Press the crumbs onto the chicken to coat well.

Add the coated tenders to the hot oil carefully and cook for 3-4 minutes per side until the chicken is brown, crisp and cooked through.
Drain on a paper towel before serving.

I decided that since these tasty chicken fingers were coated in stuffing that they needed a cranberry dipping sauce. I came up with this really tasty creamy cranberry mustard dipping sauce. It is super simple and it tasted great.

In a bowl stir together ½ cup cranberry sauce (homemade or store bought), ¼ cup plain Greek yogurt, ¼ cup mayonnaise, ¼ cup Dijon mustard. Season the sauce to your taste with salt and pepper.

Cover the sauce and refrigerate for a few hours before using. It will keep in an airtight container for at least a week!

If you are a chicken finger fiend like me you will really love this version‼



Recipe for the Chicken fingers from Cookies and Cups
Recipe for the sauce I whipped up on my own!

Friday, September 19, 2014

Favourite Things Friday Vol 84 – Homemade Pumpkin Pie Spice

I started making my own pumpkin pie spice years ago. I have tweaked my recipe a few times to get the perfect mix. I like lots of cinnamon so mine is cinnamon heavy but all the other flavors still come through perfectly!

If you are looking for some recipes to try out this tasty spice mix might I suggest Pumpkin Snickerdoodles, or how about Pumpkin Muffins or the more decadent Pumpkin Cream Cheese Muffins? This Pumpkin French Toast is heavenly and you can’t go wrong with Baked Pumpkin Donuts!
The possibilities are endless! Not to mention if you are making your own pumpkin pie!

What you need,

3 tbsp. ground cinnamon
2 tbsp. ground ginger
2 tsp. ground nutmeg
1½ tsp. ground all spice
1½ tsp. ground cloves

Mix all the spices together.
Store your fancy homemade Pumpkin Pie spice in an airtight container.

How easy was that?

Nothing tastes more like fall than pumpkin pie spice.

Happy Weekend Everyone‼


Tuesday, September 16, 2014

Pumpkin Snickerdoodles

OMG these cookies‼ They are… I really have no words for how good they are. All I can say is I think I ate 6 of them the day I made them. I am not proud of that but I couldn’t help myself, they are THAT good‼

They are sweet and spicy with a pillowy soft center and a slightly chewy exterior.  I am so glad I started pumpkin baking season with them, they are cookie perfection‼

What you need,

2¾ cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp salt
1 heaping tsp. pumpkin pie spice (I make my own; I will be sharing my recipe on this week’s Friday Favourite Things!)
1¼ cups granulated sugar
1 cup butter (I used salted so I omitted the salt)
1 large egg
¾ cup pumpkin puree

½ cup granulated sugar
1 heaping tsp. pumpkin pie spice
1 heaping tsp. ground cinnamon

Heat the oven to 350 degrees. Line a cookie sheet with a silpat mat and set aside.

In a bowl whisk together the flour, cream of tartar, baking soda, pumpkin pie spice and salt if you are using.

In the bowl of a stand mixer with the paddle attachment cream the butter and sugar together until light and fluffy. Add the egg and mix until well incorporated.
Add the pumpkin puree and mix well.

Slowly add the dry ingredients on low speed until totally incorporated.

Cover the dough and chill for at least 2 hours or overnight.

In a small bowl stir together the ½ cup sugar and the pumpkin pie spice and cinnamon.

Using a heaping tablespoon roll the dough into balls and roll each ball in the sugar mixture to coat well. Place on the prepared pan and gently press down on the tops of the balls with a flat bottomed glass. Just to flatten them out a bit.

Bake for 9-10 minutes until just golden brown around the edges.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container for 2-3 days, I seriously doubt they will last that long. They also freeze really well, just in case you are trying to save some for later!

I am going to really try not to eat 6 of these cookies tomorrow, I can’t make any promises, but I am going to try!

If you are looking for the perfect fall cookie, make these right now! You will LOVE them!



Recipe adapted from Cook’s illustrated