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. 

(hover over photo to pin) 

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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Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 

that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 

whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 

comments there!!! (I can only dream of having that many!) 

She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 

The filling is only 2 ingredients and the taste of the cookie

square is so refreshing!!

THIS IS A GREAT DISH TO SERVE COMPANY!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,

and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks

just want a taste, they don't have to try a larger cookie. 

(hover over photo to pin) 

OATMEAL LEMON CRUMBLE SQUARES 

CRUST & TOPPING: 

7 Tb. unsalted butter, softened to room temp

2/3 c. light or dark brown sugar

(original recipe calls for 3/4 c. packed) 

1 tsp. pure vanilla extract

1 c. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. quick or old-fashioned oats

(I love the texture of old fashioned!) 

LEMON FILLING: 

1 can (14 ozs.) full fat sweetened condensed milk 

6 Tb. lemon juice

(about 2 lemons) 

1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment

paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 

over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 

(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

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Chocolate Chip Cookie Mix in a Jar (with free printable!)

I have always loved giving mixes as gifts! The recipients can enjoy them 

at their own leisure.  

I think it's especially nice during the holidays when there's so many other sweets, or you're so busy doing other things.  How great is it to dump and mix some cookies for drop in company, or to take to your neighbors at the last minute? 

When trying to use up the 'last' of ingredients I had on hand before heading South for the winter, I quickly made up a couple of jars 

of these to give as gifts, telling the recipients I wanted them to have cookies even after I wasn't around to make them for them!  

I was tickled to find The Happier Homemaker simply by googling.

What GORGEOUS printables with instructions to give along 

with the mix! (Go to the link to print them there). 

Grab your jars and the kids can help you measure and fill. 

(This is a fun project for a group of family members to make

several ahead for gift giving later). 

You may add nuts to top off the jar, but know the mix will not keep as 

long (only up to 3 months) if nuts are added. 

(When I made these years ago, I loved the effect of 

sticking a (clean) pencil down the side for a 'sand' look.  

These didn't turn out as pretty as what I've done in the past

because I saw my letter opener, it was easy enough to clean,

but a pencil makes for a prettier look.)  

That part isn't necessary at all...just experiment and see what you like best. 

COOKIE MIX 

1-3/4 c. all-purpose flour

3/4 tsp. baking soda

3/4 tsp. salt

3/4 c. packed brown sugar

1/2 c. granulated white sugar

1-1/2 c. (9 ounces) semi-sweet chocolate chips

1 clean quart mason jar 

Combine flour, baking soda, and salt in small bowl. Place mixture in 1-quart jar, using the back of a big spoon to pack the flour mixture down around the outside of the jar. Add the brown sugar next using the same method to pack it down.  Pour white sugar over the brown sugar, then add the chocolate

chips. 

Cut a square or round piece of material (You can also use an upside down paper cupcake liner), covering the flat lid, then adding

the screw on lid, then adding ribbon or twine to attach the recipe instructions. 

Enjoy!  And Happy Gift Giving! 

                                 

                                                                                                       5-Ingredient No Bake Avalance Cookie Treats

(great for making a lot at once!!!) 

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Chicken Noodle Soup Mix (In a Jar or Bag)

Happy New Year!!!

Better late than never, right?  

I had so much going on over the holidays, I didn't get this recipe shared, with you, anyway, but since gifting it to our adult Sunday School class, and I'm hearing raves about this recipe, I just need to share it on my blog and not try to wait until next holiday season! 

After seeing this recipe in November, I decided this would be good to give instead of something sweet that I normally give. 

I opted to put the mix in ziploc bags, then punched a hole and added

some ribbon. 

You could use a jar with a piece of material (or even an upside

down cupcake liner?) to place on top, then screw on the lid.
Tie on a ribbon and add directions however you choose. 

I typed up the directions on sticky labels and simply stuck them on the bags. 

Either way, you can be sure the recipients will be glad they got

the mix, no matter the package it is delivered in. 

I changed it up a bit...you can check out the original recipe

at Food.com 

It's a fine recipe to make for yourself and store in the pantry for a busy day! 

Sip! Slurp! Yummm!

CHICKEN NOODLE SOUP MIX 

1 c. uncooked fine egg noodles

1-1/2 Tb. chicken bouillon granules

(I used 1 Tb. granules, then added 1 Tb. chicken gravy mix

from an envelope) 

1/2 tsp. ground black pepper

1/4 tsp. dried crushed thyme

1/4 tsp. garlic powder

1 bay leaf

To serve:

2 carrots, diced
2 celery ribs, diced
1/4 c. minced onion
2 - 3 c. cooked chicken 

You can add the dry ingredients (minus noodles) to a cup and then add to your container. Then top with the noodles and close the bag, decorating any way you wish. 

Gift tag: Combine mix and 8 cups of water in a large saucepan.  Add carrots, celery and onion.  Bring to a boil. Cover the soup and reduce heat to a simmer, simmering for 15 minutes. Discard the bay leaf.  Stir in diced chicken and simmer another 5 minutes.  Season if desired. Serve with crackers.


Linked to...
Meal Plan Monday



Other Gift Giving ideas you may like...

Everyone Needs a little Dough

Fruited Raisin Oatmeal Mix

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Flashback Friday - Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

Do hope you enjoy some of these luscious pumpkin dishes...

what a way to begin your day!! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

Not only pretty...pretty scrumptious too! 

Pretty Pumpkin Cinnamon Rolls

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

Chewy Brown Sugar Cookies

I know...seems silly to be posting a new baked cookie recipe in the middle of summer.  (Save them for a rainy day!)

Hear me out please...

To me, these are AH.MA.ZING cookies...

Things I'd like you to know before making this sweet treat....

-Brown sugar gives them a 'caramel-y' flavor

-You don't need a mixer, these are mixed by hand!

-The batch only makes 20 cookies

The recipe calls for 2 (TWO!) teaspoons of vanilla extract - YAY!

-The dough needs to be refrigerated at least 2 hours before baking 

-You can make ahead because the dough and the baked cookie freeze nicely!

I just found myself having to dig to find this recipe when I'm ready to make it, 

but if I can put it on my blog, I'll know right where to find it. 

This is a new recipe I found at Sally's Baking Addiction a while back..if you've never visited her before, please do...and while you're there, check out her awesome recipes like... 

Chewy Fudgy Homemade Brownies

Blackberry Cream Cheese Crumb Cake

No Bake Cheesecake Jars

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

plus she has a long list of Baking Tips so you're sure to find something to help you in the kitchen!

I've learned to trust her recipes....and love her videos.  Sally reminds me of 2 other friends, who remind me of each other, so I feel like she's a trusted friend! 

I hope you go wild over these cookies like I did! 

CHEWY BROWN SUGAR COOKIES 

2 c. all purpose flour

1 tsp. baking soda

1-1/2 tsp. cornstarch

1/2 - 1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. UNsalted butter, melted and cooled slightly** (See tip below)

1-1/4 c. packed (dark) brown sugar

(If you only have light, add 1 TB. molasses to your dough to make it 'dark')

1 large egg, room temperature

(I put the egg in warm water for a few minutes)

2 tsp. vanilla extract

1/3 c. granulated sugar, for rolling 

In large bowl, combine flour, baking soda, cornstarch, cinnamon and salt; set aside. 

In medium bowl, whisk melted butter and brown sugar together.  (TIP: I melt the butter in a large glass measuring cup, then can easily mix in other ingredients). Stir in egg, then vanilla. Pour the wet ingredients into the dry ingredients; mix together with large spoon (I like to use a curved rubber spatula). The dough will be very thick, but soft. Cover ahd dough and chill for 2 hours, or up to 3 days. This dough MUST be chilled. 

If you've chilled the dough longer than 2 hours, allow to soften at room temperature for about 10 minutes before baking. 

Preheat oven to 325. Line baking sheets with parchment paper (I love my silicone mats). 

Pour granulated sugar in bowl. Using just less than 2 Tablespoonsful of dough, roll into a ball, then roll in the sugar. Place 3" apart on baking sheets. 

Bake for 8 - 9 minutes; remove from oven and gently press down on the top of each cookie with the back of your metal spatula. Place back into the oven for 2 - 4 minutes. They will appear to be undone when you remove them.  Allow to cool on the baking sheet for at least 5 minutes (up to 10 minutes if you have time). Transfer to cooling rack to completely cool.  

Per Sally: Baked Cookies freeze nicely up to 3 months.  Thaw overnight in the refrigerator and bring to room temp before serving.  Unbaked cookie dough balls (before rolling in sugar) will freeze nicely up to 3 months. 

Also...COOKIES WILL STAY FRESH AT ROOM TEMPERATURE (IN SEALED CONTAINER) FOR ONE WEEK!!! 


You may also enjoy...

Browned Butter Blondies

Caramel Shortbread Squares

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The Bryan Times - July 15th - Cooling Treats

It seems we've waited a long time for summer to get here.  And we welcome it with open arms! As the temps heat up (hopefully!), turn off your ovens and whip up these wonderfully delicious and simple chilly treats.

I tried this fabulous recipe many moons ago, after seeing it on a cake mix box. My family has asked for it multiple times for birthdays. It can be made weeks ahead before serving. A brownie like cake, ice cream and frosting all rolled up into one special treat. 

Ice Cream Pies

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" round cake pans. 

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25 - 30 minutes - be sure not to overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle in the pies before wrapping in foil...so the foil stays off the frosting)

CRISPY ICE CREAM SQUARES (AKA "Unfried" Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9"x13"x2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. Stand at room temperature for 10 minutes before serving. Drizzle with a little honey if desired. 

Parlor Coffee Float

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Add a generous amount of whipped cream and a cherry, if desired. Yield: 2 servings

Here's a cooling treat that's tends to be on the 'healthier' side. You'll want to plan ahead as it starts with frozen banana pieces.  

MAGIC 1-INGREDIENT 'NICE' CREAM

Chop 1 ripe banana into equal pieces and place into a freezer ziploc bag or container. Freeze for at least 2 hours or overnight. Transfer frozen banana to a small food processor or high speed blender. Pulse to break it up, then scrape down the sides. It will go from looking gooey to blending into a beautiful and smooth 'nice' cream.  Stir in chocolate chips, a drizzle of honey or a spoonful of peanut butter or nutella (chocolate hazelnut spread) or delight in eating it plain. Eat it right away or freeze it for a while first. YUMM!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” – James Dent

Easy Peasy Slaw Salad (quick & easy)

Summer is just around the corner!

This is a wonderful salad that's full of flavor, and color too.  Perfect for

making ahead or making and serving right away. 

And it's ready in minutes!!!! 

It's a Taste of Home recipe so you know it's gotta be good. 

I love that it uses pre-packaged slaw mix (I used tri-color for more pop!). 

It's beautiful and so delicious. It fulfills my need for C-R-U-N-C-H too!  I enjoyed a BIG bowlful soon after I made it. 

EASY PEASY SLAW SALAD 

1 - 1# bag frozen peas, thawed

(about 4 cups)

1 bag (14 ozs.) coleslaw mix

4 - 5 green onions, chopped

1 c. poppyseed dressing

1 c. (honey roasted) peanuts

Place peas, coleslaw mix, and onions in large bowl.  Stir in poppyseed

dressing.  May refrigerate until ready to serve or serve immediately. Stir in peanuts just before serving or just sprinkle over the top. 

Yield: 10 - 12 servings

Linked to 
Meal Plan Monday

You may also enjoy these...

Best Broccoli Salad

Simple & Creamy Pea Salad

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