Tender Oatmal Cups

link to website of recipe shared by Eva

• 2 large eggs
• 1 1/2 cups 

  milk (any kind)

• 1/2 cup 

  unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)

• 1/4 cup 

  nut butter or 2 tablespoons melted unsalted butter or coconut oil

• 1/4 cup 

  maple syrup or honey, or 3 tablespoons packed brown sugar

• 1 teaspoon 

  vanilla extract

• 3 cups 

  old-fashioned oats

• 1 teaspoon 

  baking powder

• 1 teaspoon 

  ground cinnamon

• 1/2 teaspoon 

  fine salt

• 1/2 cup 

  chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)

• 1/2 cup 

  raisins or other chopped dried fruit (optional)

INSTRUCTIONS

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Notes for Tender Baked Oatmeal Cups

It’s hard to overstate how adaptable this recipe is. Keep the number of eggs, the amount of

liquid, and the measure of oats the same, and you can tinker with the other ingredients,

making these an ideal vehicle for using up small amounts of pantry ingredients.

Here are some of my favorite combinations.

 Use pumpkin purée and top with chopped dried apples and pumpkin seeds.

 Use mashed banana and top with dried blueberries and chopped walnuts.

 Top the oatmeal cup with mini chocolate chips and plump dried cherries.

 Swap the almond butter for cashew butter and top with chopped cashews and dried

mango.

 Just made some with apple sauce, maple syrup, and topped with chopped unsalted

nuts (peanuts, cashews, almonds), dried apples and dried sweetened cranberries. I

used salt-free peanut butter, salt-free baking soda, and only a 1/4 tsp. salt to meet our

low-sodium needs.

 These are good--tender & chewy. Nice alternative to cooked oats. I used coconut oil

and a mix of dried blueberries and pumpkin seeds as my add-in.

 I made these. Very yummy. I mixed in slivered almonds and dried tart cherries. I also

made half in a muffin top pan because......well, more crispy edge of course. Next time I'll

make them all in the muffin top pan.

 I omitted the sugar as ee64I also increased the baking powder (I use aluminium free

baking powder) to two teaspoons to increase the rise. I saved some of the nut butter to

drizzle on top over nuts and toppings to give the a roasted/toasted feel. Turned out very

good.

 Made these with mashed banana, walnuts and dried dates.

 I have tried many different oatmeal cup recipes. I really liked this one. I love how it's

more tender and not dry at all. I used brown sugar, applesauce, almond milk, chocolate

chips, and chia "eggs". If you find them bland, I would just add a bit more sweetener

• and a bit more salt.

Spicy Cranberry Dip

 recipe shared by Emily

12 ounces fresh cranberries

5 green onions, chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and diced (use more for extra spice)

2/3 cup sugar

1 teaspoon fresh lime juice

1/2 teaspoon salt

1-2 packages whipped cream cheese

chips or crackers for dipping

chop or food process fruits and veggies. Add in dry ingredients. Squeeze in lime juice. Store in fridge for a few hours to let all the flavors really mix!

when ready to serve, spread whipped cream cheese onto dish and top with the cranberry mixture.

Salsa and Cream Cheese

 cream cheese

salsa

pour your favorite salsa over softened cream cheese and enjoy with chips or crackers

Pepperoni pizza monkey bread

 

18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed

¼ cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 ½ tsps Italian seasoning

1 tsp dried parsley, divided

5 oz package mini pepperoni

1 cup shredded mozzarella cheese

4 tablespoon grated Parmesan cheese,

½ cup pizza sauce, for dipping

 

1.           Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

2.           Cut each roll into quarters and place in a medium bowl.

3.           Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

4.           Place ⅓ of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

5.           Top the bread with ⅓ the pepperoni, ⅓ the mozzarella, and a tablespoon of Parmesan cheese.

6.           Repeat this process twice more.

7.           Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

8.           Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

9.           Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

10.        Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

 cheese curd in paradise

Chocolate-Covered Cheese with Black Sea Salt

8 ounces aged cheddar or Monterey Jack Cheese

5 ounces  bittersweet chocolate, chopped

Black sea salt

• Cut cheese into 1/2-in. cubes. In a microwave, melt chocolate; stir until smooth. Dip cheese cubes in chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle with a few grains of salt. Let stand until set.

https://www.tasteofhome.com/recipes/chocolate-covered-cheese-with-black-sea-salt/

Rustic Raspberry Lemon Cheesecake Tart

Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd, homemade or store-bought 1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar Directions: For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.  To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! From the kitchen of Susi's Kochen und Backen Adventures (http://susikochenundbacken.blogspot.com/)

Blondies

Blend together (you can warm these up a bit to help with blending, but make sure not hot before adding eggs):

2 C. Brown Sugar

2/3 C. Butter

Add to Brown Sugar & Butter:

2 Eggs

2 t. Vanilla

2 C. flour

1 t. baking powder

1/4 t. baking soda

6 oz. SemiSweet Choc. Chips

(1 C. chopped nuts, optional)

Cook in 9x13 greased pan

Bake at 350 deg. for 25-30 min (should be golden brown on top)

chocolate covered caramel apple bites

our best bites recipe

1. apples
2. caramel
3. chocolate chips (any kind), melted
4. medium-length wooden skewers

Instructions

1. Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

Notes To make chocolate easier to dip, feel free to add 1/2 teaspoon vegetable oil per 1 cup of chips

No Bake Scotcheroo Bars

http://www.sixsistersstuff.com/2013/11/no-bake-scotcheroo-bars-recipe.html

We have grown up with these delicious scotcheroos!  We love the peanut butter goodness added into the rice krispie treats.  They are so easy to make and a quick dessert when you don’t have a lot of time. Bet you can’t eat just one!!!

Ingredients:1 cup sugar
1 cup white karo corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

Directions:In a heavy saucepan add the sugar and karo syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Stir in well until all of the rice krispies are covered. Press into a 9×13 inch pan that has been sprayed lightly with non stick cooking spray.

In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 30 seconds, stir and then microwave for another 30 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!

Makes about 20 bars

Asian BBQ Chicken

http://ourbestbites.com/2011/05/asian-bbq-chicken/

Asian BBQ ChickenAdapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.