Overnight Cherry Chocolate Chip Oatmeal Pudding

Here's a quick & easy dish I love for several reasons...

it's made overnight, it has lots of protein, 

and it can be a grab n' go meal. 

And if cherry isn't a favorite flavor, use whatever jam you have on

hand.  I used homemade strawberry jam and it was delicious. 

If you've never tried eating cold oatmeal, give it a try.

And if you prefer, you can warm it in the microwave to your liking. 

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I love that this has chia seeds, which help keep you full, they are a 

great source of Omega-3's, they're packed with

antioxidants, they have 5 times as much calcium as milk,

and they're loaded with fiber!!!

No wonder they're called a Superfood!! 

I keep them on hand and love tossing a handful into smoothies. 

And I love how they thicken 'puddings' or oatmeal mixtures. 

I found this recipe in a newspaper a long time ago and am so

glad I came across it again.  

Give it a stir soon - only takes 2 minutes to whip up and you'll be

ready for a snack (or meal) when you need something quick. 

This recipe makes 2 servings, but can easily be doubled or tripled!

I'm on a soft diet, so didn't top with almonds...that's optional really. 

OVERNIGHT CHERRY-CHOCOLATE CHIP OATMEAL PUDDING 

1/2 c. plain low-fat Greek yogurt 

1/2 c. low-fat milk 

(I used almond milk) 

1-1/2 Tablespoons cherry jam 

2 tsp. chia seeds (optional)

1/4 tsp. vanilla or almond extract

1 Tb. mini chocolate chips

1/2 c. rolled oats or oatmeal

(can use quick, but not instant) 

2 Tb. slivered or sliced almonds, toasted

In a medium bowl, whisk together yogurt, milk and jam until smooth. Add chia seeds, vanilla, chocolate chips and oats; mix until well blended. Cover and chill at least an hour or up to 2 days. 

To serve, top with toasted almonds.  

Yield: 2 servings 

Enjoy!!! 

You might also enjoy...

Healthy Blueberry Muffin Oatmeal

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Cream Cheese Dainties

AAHHH - I've been making these tasty cookies for the holidays for many years.

This is an old Taste of Home recipe - I love making it for my special diabetic friends.

The cookie ingredients are butter, cream cheese and flour....

And you fill the centers with regular or sugar free preserves or jam! 

EVERYONE WILL LOVE THESE!  The flaky crust that holds the tasty jam makes you feel extra special when you know they were made just for you. 

My recipe is tattered and worn. It's a great option when you want something special and sugar free too. 

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CREAM CHEESE DAINTIES

1 c. butter or margarine, softened

1 pkg. (8 ozs) cream cheese, softened

2-1/2 c. all purpose flour

1/2 c. sugarless or regular apricot or raspberry preserves

In a mixing bowl, beat the butter and cream cheese until smooth.  Mix in flour. Divide dough into 4 sections; cover and refrigerate until easy to handle...at least 30 minutes.

On a lightly floured surface, roll one piece of dough at t time into a 

10" X 7-1/2" rectangle. (Trim edges if necessary).  Cut into 2-1/2" squares.

Drop 1/4 tsp. preserves in center of each square. Moisten 2 corners with water; fold over and press lightly.  Place on ungreased cookie sheets.  Bake at 350 for 12 - 14 minutes or until corners are lightly browned.  Cool 2-3 minutes before removing to wire racks.

Yield: about 4 dozen. 

Chocolate Chip Treasure Cookies

Andes Creme de Menthe Chunk Cookies

Fudgy Mint Cookies

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Homemade Toaster Strudels (2 Ingredients!)

I was SO excited when I saw this quick and easy recipe from Tiffany at 

Eat at Home...

JUST BEFORE I was heading to my daughter's for a visit.  

I love being able to involve my grandchildren in kitchen 'fixins' so this was perfect.  I picked up the ingredients on my way there. 

Here's my little helper Kaity - apron & all.  She did a great job and loved being able to press them together with a fork. 

Who can possibly argue TWO INGREDIENTS???

(3 - counting store purchased frosting)

These were so simple, but I also want to give you some options to try that I've read up on also, so keep reading...

I loved that Tiffany didn't even bother to roll out the dough, though you could...and you could have more than 6 strudels too. 

Six was perfect for us, so that's what we went with. 

HOMEMADE TOASTER STRUDELS 

1 box Puff Pastry (found in freezer section, thawed) 

(It will have 2 sheets of pastry..and each one will be cut into 6 triangles)

 (20 ozs) can pie filling 

(you'll have leftovers) 

1 egg, beaten, optional

Glaze: 

1/2 c. powdered sugar

2 Tb. cream cheese, softened, optional

1 tsp. vanilla

enough milk to make consistency for spreading 

(OR, as we did...use ready made frosting - 

heat if necessary to drizzle or spread over top while pastries are warm) 

Preheat oven to 375 degrees. Place the thawed pastry sheets on a lightly floured surface. Cut into equal size rectangles (we cut on the dough creases, then cut that large rectangle in half...worked perfectly!) Place half the pastry pieces on a large baking sheet (we covered with parchment paper). Add about heaping Tb. pie filling to each rectangle, leaving about 1/2" on the sides. Cover pie filling with remaining pastry pieces. Seal edges by gently pressing with a fork. (Brush tops with beaten egg, if using - we didn't) Bake for approximately 20 - 25 minutes or until golden brown. Let cool slightly and add glaze if desired.

The hardest part is definitely having to wait for them to cool!  I suggest about 10 minutes cooling time so you don't burn your tongues! 

Options: 

Add a few cinnamon or white chocolate chips 
Combine 1/2 c. jam with 2 tsp. cornstarch for filling

(I'm thinkin raspberry white chocolate together!!!) 
Freeze pastries after they are completely cooled.  Place on waxed paper lined cookie sheet - freeze for at least an hour; place into ziploc freezer bags; heat in 400* oven for about 5 minutes; cool, serve. 

Check out another simple DIY breakfast recipe
Homemade Pop Tarts

(Kaity's older sis, Claira) 

Linked to Weekend Potluck
Lou Lou Girls Fabulous Party
Mix it up Monday
Totally Talented Tuesday
Tips & Tricks

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Skinny PB & J French Toast Sticks

I love the wonderful 'skinny' recipes I subscribe to at Nancy Fox's Skinny Kitchen.  She shares shopping tips and nutritional values, even Weight Watchers Points.  I so appreciate having all that info given to me instead of trying to figure it all out on my own. 

No matter how you like your peanut butter - chunky or smooth, salted or natural, it is a great product to snack on. It goes with so many things.  I love it on my celery and with a banana. I enjoy adding it to smoothies and making healthy 'raw' snacks with it too. 

I also love french toast, so when I saw this easy (& Skinny!) dish, I had to try it right away. 

It's made healthier by using multi-grain bread, natural unsalted peanut butter, egg whites and reduced sugar jam. 

( used Aunt Millie's Low Carb bread - only 35 cals per slice....this is Nancy's nutritional info with the bread she used...

I used Milton’s Multi-Grain bread for my calculations. 

Each slice has 110 calories, 1g fat, 5g protein, 22g carbs, 3g fiber, 150mg sodium)

Only 170 calories (per 2 sticks) and 5 Weight Watchers Points Plus. (or a whole sandwich for 340 calories).  You're getting a lot of protein to start your day. {We use the low-carb bread and that cuts the calories way back.} 

Enjoy with some fresh fruit and you'll start your day with a smile! 

SKINNY PB & J FRENCH TOAST STICKS 

4 slices whole-wheat or multi-grain bread

4 Tb. natural unsalted chunky or smooth peanut butter

2 Tb. reduced-sugar strawberry preserves or your favorite

4 egg whites

1 Tb. fat-free milk

1/2 tsp. vanilla

4 tsp. reduced-fat butter or Smart Balance Light

2 tsp. powdered sugar

Spread 1 tablespoon peanut butter on each of 2 slices of bread.  Spread 1 tablespoon preserves on each remaining 2 slices.  Put sandwiches together.

In a 9-inch baking dish, whisk egg whites, milk and vanilla.  Place the 2 sandwiches in the dish and let soak on each side.

 Place reduced-fat butter in a large nonstick pan over medium heat.  Cook sandwiches until golden brown, about 2 -3 minutes per side.  Cut each sandwich into four sticks.  Sprinkle the top of each with powdered sugar and serve immediately.

Makes 4 servings (2 sticks per serving)

(or one whole sandwich for 340 calories) 

Linked to Mop it up Monday
             Mix it up Monday
             Weekend Potluck
             Scrumptious Sunday
            Ingredient Spotlight: PB & J
Thursday's Treasures
Meal Plan Monday

PB & J Bars

My dear daughter Deb (say that fast 5 times=) introduced me to this recipe after a friend made it for her.  Deb ranted & raved and so I was so happy to get a copy so I could make them myself.

A great lunch treat or after school snack. 

I love anything with peanut butter and am always pleased to know the family is getting some protein in this sweet treat. 

PEANUT BUTTER & JELLY BARS

1 c. butter, softened

1-1/4 c. sugar

1 tsp. vanilla

2 lg. eggs

2 c. (18 ozs) creamy peanut butter

3 c.flour (I use half in white whole wheat)

1 tsp. baking powder

1 tsp. salt

1-1/2 c. (18 ozs) favorite jam

chopped peanuts, optional

Grease 9"X13" pan and line with waxed paper. Grease and flour pan. Cream butter and sugar on medium speed for about 2 minutes. On low speed add vanilla, eggs and peanut butter; beat until well combined. Sift together flour, baking powder and salt. On low speed add to creamed mixture just until combined. Spread 2/3 of dough into pan evenly. Spread jam over dough. Drop remaining dough on top and press lightly. Sprinkle with chopped peanuts if desired. Bake 30 - 40 minutes until golden brown.(Be careful not to overbake or they will be too dry).

                                                                

Linked to Creative Thursday, Weekend Potluck, Ingredient Spotlight: PB & J

Blackberry Cream Pie {4 ingredients!}

Just one more week of no-bake recipes, and next week I'm gonna begin sharing some yummy recipes to turn you...and your oven...on!  

Oh you're gonna love me for not keeping this simple recipe to myself!

I'm wild about the amazing & wonderful recipes I find at The Big Green Bowl. Michael Ann really 'struts her stuff' when it comes to desserts.  I would so love for you to stop by and tell her I said hello. 

THIS RECIPE IS...
Easy....Quick...No - Bake...Delicious!  And only 4 ingredients?

What's not to love???

She made this pie using black raspberry jam.  I SOOO wanted to do the same, but couldn't wait until I went to the 'big' grocery store to find it, so I used what I had...which happened to be blackberry jam sweetened with fruit, and not sugar. 

(Yes...I realize patience is a virtue, but sometimes ya gotta do what ya gotta do!=)

This makes for such a beautiful pie. Very pretty presentation, especially if you want to add some berries and maybe even some fresh mint when serving. 

 I love the versatility of the recipe....use a graham cracker or chocolate crust with any favorite jam...or homemade vanilla wafer, or...or....the possibilities are endless. 

Get going!  It'll be great for dessert tonight!

BLACKBERRY CREAM PIE 

1 store-purchased (or homemade) graham cracker pie crust

1 c. whipping cream

1 - 8 ozs. pkg. cream cheese, softened

1 - 10 oz. jar blackberry spread, (seedless is best)

(like Simply Fruit)

Before I whip the cream, I place my glass bowl along with mixer beaters in the freezer for atleast 20 minutes to chill so it will whip up quickly and nicely. 

(Go start some laundry or read the paper while you wait for items to chill and for the cream cheese to soften)...or place it in the microwave, unwrapped, for about 15 seconds on high. 

In medium bowl, beat whipping cream with electric mixer until stiff peaks form.  Set aside.

In large mixing bowl, beat cream cheese with an electric mixer until smooth.  Add raspberry spread and beat on low until combined.  Fold in the whipped cream.  Spoon mixture into the pie shell.  

WAH-LAH!  You're done!  Now refrigerate the pie and let it chill for atleast 2 hours before serving.  Top slices with more whipped cream before serving.

Options: You may freeze the pie (but along with Michael Ann, I prefer the creamier version) or just put the filling into dessert cups with no crust. 

(I haven't done this yet myself, but if you prefer using fresh/frozen berries, you could make your own 'simple syrup' (cook sugar/water/cornstarch) to make a thickener for the berries, and use that instead of the jarred jam....just sayin...)

Linked to Gooseberry Patch Roundup - What U Made this week
Thursdays Treasures
Foodie Friends Friday
Church Supper
Mop it up Monday
Mix it up Monday
Melt in your mouth Monday