Tuesday, March 29, 2016

Bacon Breakfast Cookies

Here's a delicious "grab 'n' go" quick and nutritious breakfast recipe that folks are pretty impressed with. Have you ever had a cookie with bacon it it?  It's really good with a peanut butter base.

It makes for a great breakfast on the run.  It has peanut butter, oatmeal, cornflakes, applesauce and bacon. Try it...you just might like it.
Your kids will too!  

Some kids don't care for raisins, so I purposely made some without.  Can you tell by looking at them?  Personally, I prefer raisins. 

Either way, these are really good and good for you!

BREAKFAST COOKIES

1/2 c. butter, softened
1/2 c. peanut butter
3/4 c. sugar
1 egg
2 Tb. applesauce
1/2 c. all purpose flour
1/2 c. oatmeal
1/4 tsp. baking soda
10 bacon strips, cooked and crumbled
2 c. cornflakes, slightly crushed
1/2 c. raisins, optional

Preheat oven to 350. In large bowl, cream butter, peanut butter and sugar until light.  Beat in egg and applesauce. Combine flour and baking soda; gradually add to creamed mixture.  Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonsful 2" apart on ungreased baking sheets. Bake about 12 minutes or until golden brown.  Store in the refrigerator.












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Sunday, March 27, 2016

HAPPY EASTER - HE IS RISEN!



Jellybean Prayer

 Red is for the blood He gave
Green is for the grass He made

Yellow is for the sun so bright

Orange is for the edge of night

Black is for the sins we made

White is for the grace He gave

Purple is for the house of sorrow

Pink is for the new tomorrow

A bag of jellybeans

colorful and sweet

In this prayer is a promise

And a small delicious treat.


Once you taste this perfectly delicious egg salad, it will be enjoyed again and again. 



Friday, March 25, 2016

Summertime Strawberry Pie & Weekend Potluck #215

WELCOME TO WEEKEND POTLUCK!
Thanks so much for joining us!!
May you and yours enjoy a beautifully blessed Easter weekend. 


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Coconut Cream Lush by Melissa’s Southern Style Kitchen

~ Recipes that caught our attention ~


Funfetti Bugles by Simply Gloria

Southern Fried Chicken Strips by Jolene’s Recipe Journal

~ Featured Hostess Recipe ~


Summertime Strawberry Pie by Mommy’s Kitchen

~ Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Sunday, March 20, 2016

Oatmeal Raspberry Muffins with Chocolate Chips

How I miss my blogging friend, Heather, at My Overflowing Cup. She went to work (though she probably doesn't consider it work because she's having such a good time) as a teacher at a Christian school and doesn't have as much time now for blogging.

I have always loved muffins and am happy to share this recipe with you. 

I have always appreciated Heather's frugal ways, but having recipes that don't taste 'frugal'. Her 'statement' at her blog says it's about faith, food and frugality.

This one is wonderful and I hope you'll try it soon. 

Please stop by...at the link above...and check out more of Heather's wonderful dishes, like Corn and Wild Rice and One-Bowl (Healthier) Chocolate Cupcakes.




OATMEAL RASPBERRY MUFFINS WITH 
CHOCOLATE CHIPS 

1 c. flour (whole wheat works well too) 
3/4 c. oats
1/4 c. unsweetened, flaked coconut (or you can use oats)
1/2 c. sugar 
2 tsp. baking powder 
1/4 tsp. salt 
1 tsp. poppy seeds, optional
dash of cinnamon, optional
3/4 c. milk (I used buttermilk)
1 egg
1/4 c. (coconut) oil or melted butter
1/2 – 3/4 c. fresh raspberries (or other seasonal berry)
1/4 – 1/2 c. chocolate chips 
Preheat oven to 350. 
In a large mixing bowl, combine flour, oats, coconut, sugar, baking powder, salt, poppy seeds, and cinnamon. Stir until combined.
In medium bowl, combine milk and egg; stirring until well blended.
Gently fold the raspberries into the flour mixture to coat them. Then add the liquid mixture, stirring just until combined. Fold in chocolate chips. Do not to overmix.
Grease 12 regular sized muffin tins. Using a large cookie scoop if preferred, fill muffin tins. Bake for 12-15 minutes.
(Heather likes to top each muffin with a pat of butter after removing from oven, but it isn't necessary)
Cool for 5 minutes and then transfer to a cooling rack. They taste delicious both warm and at room temperature. Serve with a tall glass of milk. 
Linked to Weekend Potluck








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Friday, March 18, 2016

Pineapple Coconut Pie & Weekend Potluck #214

WELCOME TO ANOTHER FUN WEEK OF WEEKEND POTLUCK!
So happy you've joined us this week. 

Please remember you need to go to the post itself before pinning...
Thanks for all the goodness you all share here!

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Miss Kay’s Heavenly Rolls by Cooking with K

Recipes that caught our attention ~


Lemon Pound Cake by A Southern Soul


Chicken Fried Pork Steaks by Julia’s Simply Southern

Featured Hostess Recipe ~


Pineapple Coconut Pie by Served Up With Love

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, March 16, 2016

3 Easy "Green" Recipes {Blast from the Past}

We love the shakes at McD's but they are loaded with calories.
This recipe cuts the calories by more than 1/2.  Enjoy every sip!

Skinny Shamrock Shake




Whips up in minutes....uses yogurt for added creaminess..


Such a delicious & simple way to dress up yummy cabbage! 

Cheese Scalloped Cabbage







Tuesday, March 15, 2016

French Toast in a Mug

Oh how I love anything made in the microwave.  
They're quick and simple recipes...you don't have to share...and you don't have big leftovers sitting around to tempt you. 

Tickled to find this quick breakfast dish that I easily 'lightened' by using low carb bread, 1% milk and sugar free syrup. You could always substitute two egg whites for the egg if needed. 

I bet your kids will love it too!



FRENCH TOAST IN A MUG

1 Tb. butter 
1/2 tsp. sugar
(sub with agave or stevia if needed)
1/4 tsp. cinnamon
1/4 c. milk
1 egg, beaten
1/4 tsp. vanilla extract
2 slices bread, torn into bite sized pieces
syrup or honey, optional

Melt butter in bottom of large microwavable mug..about 25 seconds in microwave. Swirl butter around sides of mug.  Add in sugar/cinnamon to mug and stir. Add milk, being sure butter has cooled as not to cook the egg. Stir in egg and vanilla, then add bread pieces; stir until well coated. 

Microwave on high for at least a minute, checking after 1 minute and 15 seconds. (It may looked cooked on the top but the bottom needs to cook through too.) Normal cooking time is about 90 seconds, but different 'strokes' for different microwaves you know. 

Top with syrup or honey if desired, but it's good like it is. 







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Sunday, March 13, 2016

Homemade (Copycat) Pecan Sandies

I am a cookie monster but rarely buy cookies from the store shelf.  I much prefer homemade...and warm from the oven for best flavor!

I was so happy I tried this copycat version of a lightly and delicious cookie from the shelf..one of the few that I really do love store-purchased...Pecan Sandies.

I have to say I think these taste as close to the real thing as possible....MMMM! I think the addition of powdered sugar does wonders for making a cookie divine.

If you're not wild about pecans, feel free to add your favorite nut.  I toasted mine before adding, but that's not necessary.

Hope you enjoy them soon. 

I found the recipe at Everyday Dishes.


HOMEMADE (COPYCAT) PECAN SANDIES 

1/2 c. unsalted butter, softened
1/2 c. oil
1/2 c. white sugar, plus more for topping
1/2 c. powdered sugar
1 lg. egg
1 tsp. pure vanilla extract
2 c. all purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 c. finely chopped pecans, toasted, optional

In large mixing bowl, cream butter, oil, white and powdered sugars together until smooth and blended.  Add egg and vanilla; beat until smooth, scraping down sides of bowl as needed. 

Sift flour, baking powder and salt into bowl and mix until blended. Stir in pecans, then cover and refrigerate dough for about 30 minutes. 
While dough is chilling, preheat oven to 375 and line a baking sheet with parchment paper. 

Scoop dough into 1'' balls and place on prepared cookie sheet at least 3" apart and press lightly until cookies are about 1/2'' thick. Sprinkle with a little white sugar if desired; bake 10 - 11 minutes or until tops of cookie start to look dry. 

Remove from oven; remove to wire rack; cool completely 

Yield: about 32 - 35 cookies

Linked to Weekend Potluck
               Meal Plan Monday
 





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Friday, March 11, 2016

Crazy Carrot Cake & Weekend Potluck #213

WELCOME TO ANOTHER FUN WEEK OF WEEKEND POTLUCK!
You make us so happy by being a part of our party!

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Peanut Butter Eclair Cake by The Better Baker Blog

Recipes that caught our attention ~


Teriyaki Chicken Casserole by Life in the Lofthouse


Quick and Easy Lasagna by Walking the off-Beaten Path

Featured Hostess Recipe ~


Crazy Carrot Cake by Sweet Little Bluebird

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Tuesday, March 8, 2016

Simple Baked Oatmeal (Healthy)

The BAKER family is quite the group of Bakers...imagine that?!

One of my dear sis-in-loves has started a page at Facebook for family members to share favorite recipes...especially those passed down from generations.

We have quite the collage of amazing dishes going on, and when I saw this easy oatmeal dish shared by a niece, Tobie, I knew it would be the first thing I tried.

I'm so glad I did too...this recipe has many options.  You can mix it up according to any special diets the family may have...

(hover over photo to pin)

gluten free oats, coconut or almond milk, coconut sugar or honey...
I also added chopped apple and raisins...omit if you want.

Mix it up - pour it in a square pan or pie plate, bake ahead and reheat for the next day..or two. 

It's delicious! Since we eat a lot of oatmeal dishes, I love having some ready to enjoy when I get up in the morning. 

This recipe is simple. Do hope you'll give it a try. You can even bake the dough in regular muffin pans...for bite sized breakfasts!

Thanks Tobie for sharing!


SIMPLE BAKED OATMEAL


Preheat oven to 325 - grease deep pie plate or square baking dish; set aside. 
(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:
2 c. quick cooking oatmeal
(I used old fashioned and let it soak up the milk for a few minutes before baking)
1-1/2 tsp. baking powder

1/2 tsp. salt



Mix together in large bowl:



1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional
(or add a cup of berries)

1/2 c. raisins, optional

Combine both mixtures then pour into prepared dish.
Bake for 40 - 45 minutes. Serve warm with milk. 



You might also enjoy...









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Sunday, March 6, 2016

German Chocolate Brownie Bites


I was thrilled to see this recipe for German Chocolate Brownie Bites at Eat at Home. Tiffany shares simplified recipes that anyone can make.  Since I had made a Similar recipe in bar form, I thought it would be fun to make them mini size. 

They did NOT disappoint!! 

Making single servings takes a little more time, but I think the mini version of anything adds fun....and maybe helps with self control??  Makes for fun party food too. 

All this recipe takes is a brownie mix, the ingredients on package, and a 
can of coconut-pecan frosting!!

HOW CAN YOU NOT LOVE THAT??? 

(hover over photo to pin)

GERMAN CHOCOLATE BROWNIE BITES

  brownie mix for 9x13 inch pan 
ingredients to make brownies (water, oil & eggs, )
1 can coconut-pecan frosting

Preheat the oven to 350 degrees.

Mix brownie batter according to package directions.
Spray mini muffin pan with cooking spray. Spoon small amount of brownie batter into muffin pan, enough to fill 1/3 to 1/2 full.
Spoon about a teaspoon of frosting onto each cup of brownie batter.
Top with more brownie batter, filling a little more than 3/4 full.
Bake for 15 minutes.

Yield: about 36 brownie bites.

Linked to Easter Roundup
                Full Plate Thursday
            Weekend Potluck
              Meal Plan Monday



Nutella Toffee Crescent Bars






Divine Praline Brownies