Pineapple Upside Down Biscuits & Weekend Potluck #132

WELCOME TO WEEKEND POTLUCK!

Always happy to have you stop by and share with us...hope you enjoy a wonderful weekend. 

AND....

When I share something worth sharing...again...

Using canned biscuits for the base of this luscious dish makes this so easy.
Only 4 more ingredients and your family will be raving! 
A perfect weekend breakfast...and for serving to guests! 

Pineapple Upside Down Biscuits

REMINDER: Please go to the source of the recipe before pinning..
you'll be glad you did. 

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

The recipe with the most clicks that linked back was ~

Chicken Enchilada Bake by Sweet Little Bluebird

Recipes that caught our attention ~

Crock-Pot Boneless BBQ Chicken Wings by Snail Pace Transformations

Crock Pot or Not Homemade and Healthified Red Robin French Fries by Practical Stewardship

And, a personal favorite ~

Whole Wheat Pancake Bites by Five Heart Home 

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya

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. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

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!

Overnight No-Cook Oatmeal Yogurt Cups

I am so honored and excited to have 3 recipes in a new cookbook. 

"THE GREEK YOGURT DIET", authored by Jo Brielyn & Dr. Sonali Ruder, also author of the blog The Foodie Physician. 

Yes, Sonali is a 'real, live' doctor!  This is a little bit of what she says about herself...

"I'm a board certified Emergency Medicine physician, culinary school graduate, recipe developer and bona fide foodie". She's also had recipes published in several magazines including Taste of Home, Better Homes & Gardens and Everyday with Rachel Ray. 

And to think I have this woman's email address and we have communicated a number of times! 

I KNOW SOMEONE FAMOUS FOR SURE!  =) 

So now she's published this awesome cookbook, full of information about the benefits of Greek yogurt and how it can help bring you to better health. 

On the back cover, it reads 

"The Greek Yogurt Diet is a healthful, scientifically proven high protein, low-carb approach that offers amazing results according to your lifestyle and your eating habits".

I love being able to make something up the night before to enjoy for breakfast in the morning. These were simple to put together..made up in just minutes...and I was very excited because they're so healthy too. 

I'm wild about oatmeal, even chilled, but if you don't like yours chilled, just pop this in the microwave for a minute or so to warm it up...enjoy!

I enjoyed the peach one best - I think it was because I added almond flavoring instead of just vanilla. 

This fabulous recipe was shared by Ann Fulton of Fountain Avenue Kitchen

OVERNIGHT NO-COOK OATMEAL YOGURT CUPS 

1/3 c. (1 oz) old-fashioned oats + 1 tsp. for topping

(I used a 7-grain oatmeal from my bulk food store)

1/3 c. (2-3/4 ozs) (plain/nonfat) Greek yogurt 

(or use flavored if you'd like)

1/3 c. (2-3/4 ozs) milk

(nonfat, 2% or almond, whatever you prefer)

1 tsp. chia seeds

1/2 tsp. vanilla extract or 1/4 tsp. almond extract

2 tsp. maple syrup or sweetener of choice

(I used agave nectar...and used more)

1/2 c. fruit, frozen or fresh *(see note below)

In a 12 - ozs. jelly or Mason jar, add oats, yogurt, milk, chia seeds, extract, and sweetener. Screw lid on tightly and shake well.

Stir in the fruit; mix to distribute throughout the jar.  Sprinkle an extra rounded teaspoon of oats over top and do not stir.

Replace lid and store in the refrigerator for up to 3 days. In the morning, enjoy straight from the jar!

*Ann's notes: While I vary the fruit, my personal favorite is mostly blueberries with a few chopped strawberries thrown in. Mango, raspberries and peaches are also delicious.  I keep bags of frozen, organic fruit on hand and add while still frozen.  For the larger pieces of fruit, chop before adding.  The fruit can be cut fairly easily while still frozen. 

@@@@@@@@@@@@@@@

My good blogging friend, Amee, of Amee's Savory Dish has a recipe in the book too. She has already shared my recipe for Blueberries & Creme Baked Oatmeal.  Gorgeous photo too! Check it out!! 

Linked to Weekend Potluck
You might also like 

Overnight Cinnamon Apple Oatmeal

Healthy Oatmeal Raisin Breakfast Cookies

​

3 Awesome Baked Chocolate Desserts {Blast from the Past}

This is SUCH an amazing, delicious & impressive dessert.  Only 5 ingredients...
a cake mix and prepared frosting are included in that list....

German Chocolate Bars




Yes, Yes...it's true...only 2 ingredients.
Beat the fire out of some eggs - add nutella & bake. 
A.MA.ZING!! 

2-Ingredient Nutella Brownies

Only a few ingredients - whip it up quickly and be enjoying it tonight! 
SO moist and scrumptious!

Cherry Chocolate Cake

​

Molasses Crinkles

Y'ALL!!!

I am here to tell you...if you like molasses, or even if you think you don't...

THESE COOKIES ARE THE BOMB!

They have definitely rate right up there among my favorite cookies!

I first tasted them this summer when I helped in a college kitchen to feed teens. The cook's daughter made a cookbook for her mom a couple of years ago and this is one of the awesome family recipes therein.  We enjoyed many goodies from Margaret's cookbook in those two weeks, and baking individual cookies for over 100 is a royal treat for those kids...and for us workers too. 

Several of the workers asked for the recipe also. Fortunately, I have my own copy of Margaret's lovely cookbook, so I ran off copies after we returned home. 

One of my granddaughters was here the other day and I was surprised when she said how much she liked these cookies too. 

They're a chewy cookie with just the right spice-ness (my own word creation=). They freeze well too...

The dough has to be chilled, so I just bake what I want, when I want it, and then chill the dough til next time.  So plan ahead when making them the first time around. 

Nothin' says lovin' like a warm cookie from the oven, right?? 

MOLASSES CRINKLES

2 c. all purpose flour

2 tsp. baking soda

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. salt 

3/4 c. shortening, melted

(I used butter)

1 c. sugar 

(plus more for rolling cookies in)

1/4 c. molasses

1 egg

Preheat oven to 375.

Grease cookie sheet or line with parchment paper. (My preference)

In medium bowl, combine dry ingredients; set aside.

In large bowl, cream melted shortening, egg, sugar and molasses.

Stir in dry ingredients and cream together. Chill well. Roll in walnut-sized balls; roll in granulated sugar to coat well. Place 2" apart on prepared cookie sheet.  Bake 8 - 10 minutes*.  Allow to stand a couple of minutes before removing to wire rack to cool. 

NOTE*: Cookies will look underdone when they should be removed from oven.

They will set up when cooled.   

Linked to Weekend Potluck
Melt in Your Mouth Monday

You might also enjoy 

Cinnamon Chip Cookies

Oatmeal Raisin Bars - OH MY!

Soft Oatmeal Butterscotch Cookies

​

Bacon & Mandarin Orange Spinach Salad

Even though I'm not fond of 'regular' lettuce salads, 

I am particularly fond of Judy at The Southern Lady Cooks. 

She not only shares wonderful, down-home recipes, she's been 
a more-than-wonderful friend to me in my blogging world!! 

Judy has shared my blog link with her numerous readers, and my numbers of "Likes" at Facebook have grown by leaps and bounds!!

By the HUNDREDS! 

So I thank her not only for the delicious dishes she shares with the world, but for helping me 'grow' my followers. 

WOW!  I'm ever grateful...

OK, on to the salad.  

I like salads that are 'loaded' with YUM.  

And anytime you add bacon to a salad, I'm on it.  Having oranges in this one is right up my alley. I had a small opened bag of macadamia nuts, so I toasted a few...and toasted some sesame seeds, and topped my salad with both.  

Since I had some spinach on hand and it needed to be eaten, this dish was perfect for me to enjoy while trying to watch my caloric intake. 

I also used a ready-made poppyseed dressing that was perfect for me. 
There's a link below to Judy's recipe for the warm bacon dressing she makes to top off this lovely salad. 

BACON & MANDARIN ORANGE SPINACH SALAD 

5 pieces bacon, cooked, drained and crumbled (save drippings)

1 (15 ozs.) can mandarin oranges in light syrup, drained, reserve syrup 

2 - 3 c. fresh baby spinach

1/3 c. chopped onion (red would be great!)

2 tsp. toasted sesame seeds

favorite nuts, toasted, optional 

Wanna try Judy's warm Bacon Dressing (with orange juice in it)... 

click here for that recipe. 

Linked to
                  Full Plate Thursday
              Weekend Potluck

You may also like 
Copycat Wendy's Berry Almond Chicken Salad

​

German Chocolate Zucchini Bread {Lighter Options}

I couldn't wait to share this wonderfully moist creation with you.  

My friend, Kate, works a full time job, loves to garden and be outdoors, does lots of canning, and is a super duper cook/baker to boot! 

She shares photos of her creations & 'productions' on Facebook.  She reminds me so much of me 20 years ago - she's VERY productive and can accomplish much in a short amount of time.  She's the kind of gal who can produce 15 loaves of zucchini bread in an afternoon or evening. That's just one thing I appreciate about her. 

So when she said she had a recipe for German Chocolate Zucchini Bread, I excitedly asked and she emailed it to me the very next day. 

When I went to slice into it, a few minutes after it was removed from the pan, I just knew the way the knife went in, it was going to be moist.

OH HOW I LOVE THAT!!

I tweaked it by using half coconut oil/half applesauce instead of the 1 c. of oil, and I saved part of the coconut/pecans to top it off with. That's optional.  As you can see, the coconut gets pretty brown, but this had soooo much flavor.  And I think it just adds to the 'presentation' of this tasty bread. 

You could serve it for dessert with ice cream if you want!

My hubby even commented what tasty bread it was...that doesn't happen real often. 

GERMAN CHOCOLATE ZUCCHINI BREAD 

4 eggs

2-1/2 c. sugar

(I used 1 c. xylitol, 1-1/4 c. sugar)

1 c. oil

(I used 1/2 c. melted coconut oil, 1/2 c. applesauce)

2 tsp. vanilla

2 c. (white wheat) flour

1 tsp. cinnamon

1/4 tsp. nutmeg

(I love fresh grated, and used less)

1 tsp. salt

(I used less)

2 tsp. baking soda

2 tsp. baking powder

1/2 c. baking cocoa

1 sm. box (4-serv. size) instant chocolate pudding

(sugar free works fine too)

3 c. grated zucchini, peeled or unpeeled

1 c. (unsweetened) coconut

1 c. chopped pecans, (toasted) optional

1 c. mini choc chips

Preheat oven to 350. Lightly grease and flour 2 loaf pans, OR a 9" X 13" OR a bundt pan. (Baker's Joy spray with flour works super!)

In large bowl, with mixer, beat eggs lightly; add sugar and oil; mix well.  Add vanilla.  In a medium bowl, stir dry ingredients into flour (a whisk works well). Add dry ingredients to wet ingredients, a little at a time, until well blended. 

Stir in zucchini, nuts, coconut and chocolate chips. (Dredge chocolate chips in a little flour so they won't sink to the bottom). (I saved a little of the nuts/coconut and sprinkled over the top before baking.  The coconut gets nice and toasted - I think it just gives it that German Chocolate 'Flare'!).  

Pour into prepared pan(s), filling bread pans about 2/3 - 3/4 full.

(You may have some left over to bake a small one too). 

Bake 30 - 50 minutes, depending on which sized pan you're using. 

Just check with a toothpick stuck in the middle - if it comes out clean, remove bread from oven, but be careful not to overbake.

Let stand in pans for 5 - 10 minutes; remove from pans to wire racks until room temperature. 

Kate suggests wrapping cooled bread in plastic wrap, then Press & Seal, then placing in a ziploc freezer bag. It will keep in the freezer for months.

Dust with a little powdered sugar before serving if desired. 

Linked to Melt in your Mouth Monday
GBP Roundup - Fav Muffins & Quick Breads
Full Plate Thursda
Meal Plan Monday
Weekend Potluck

You might also like 

Self-Frosted Chocolate Zucchini Cake

Zucchini Cupcakes with Salted Caramel Frosting

Double Chocolate Zucchini Dessert Waffles

​

Caramelized Veggie Trio & Weekend Potluck #131

WELCOME TO WEEKEND POTLUCK! 
We're so happy you stopped by to share...we can't wait to check out your dish(es)!

AND....

When I share something worth sharing...again...

An awesome addition to any meal. Red taters & green beans with a caramelized onion 'sauce'...TASTEEEE! 

Caramelized Veggie Trio

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

The recipe with the most clicks was ~

Green Apple Pull Apart Bread by Cooking with K

Recipes that caught our attention ~

Peach Skillet Cinnamon Rolls by Lemons for LuLu

Brandied Cinnamon Peach Cobbler by Sumptuous Spoonfuls

And, a personal favorite ~

Salted Browned Butter Chocolate Chip Cookies by A Little Bit Crunchy A Little Bit Rock and Roll 

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

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. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

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!

INLINKZ CODE

An InLinkz Link-up

Moist Lowfat Zucchini Cookies

I have lots of zucchini recipes here at my blog. 

There's brownies ('lighter choice') and Light & Tasty Zucchini Cake

Double Chocolate Zucchini Waffles and Zapple Crisp (tastes just like apples!!)

to name a few! 

But I didn't have a recipe for cookies.  Recently, I had to say "Sorry" to a friend who asked me for a zucchini cookie recipe, so of course, I was determined to add one.

SO glad I tried this lovely recipe from Mommy on Demand after she shared it with us at a recent Weekend Potluck linky party. 

They're a nice, thick and moist cookie, and you'd never know it had veggies in it....though I do suggest you grate the zucchini FINE.  My grandson was here and was excited about fresh baked cookies, until he saw the 'green stuff' in it, then didn't even want to try one.  =( 

We kept ours in the refrigerator just to keep them fresh. 

If you don't mind the calories..these would be awesome with cream cheese frosting...

MOIST LOWFAT ZUCCHINI COOKIES 

1 c. sugar

(I used half xylitol)

1/4 c. applesauce

1/4 c. butter, softened

(or coconut oil)

1 egg

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cloves

1 tsp. cinnamon

(I used 1-1/2 tsp. Pampered Chef cinnamon blend for cloves/cinnamon)

1 c. quick oats

2 c. flour

1 c. zucchini, peeled or unpeeled, grated fine

1 c. mini chocolate chips

Cream together sugar, butter, applesauce and egg. Next add flour, oats, baking soda, salt, ground cloves, cinnamon until combined. Next add in zucchini and chocolate chips.

With cookie scoop lay on greased cookie sheet. Bake at 375 degrees for exactly 10 minutes. Cool on wire racks and ENJOY!

Makes about 2.5 dozen

Linked to Weekend Potluck
You might also like 

Healthy Chocolate Chip Cookies (No refined sugar/flour)

Gluten Free Skinny Oatmeal Dark Chocolate Chippers

​