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.

Chicken Parmesan Sliders

http://www.sixsistersstuff.com/2015/11/chicken-parmesan-sliders.html

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.

Penne with Acorn Squash and Pancetta

Serves 2 to 4

Penne with Acorn Squash and Pancetta
1 acorn squash (approximately 1 to 1 1/2 pounds)
1 small head of garlic*
1/2 pound penne
2 teaspoons olive oil, plus more for coating garlic
1/2 pound pancetta, sliced 1/4-inch thick and diced
1/2 cup chicken or vegetable stock
1 teaspoon chopped, fresh rosemary
1/4 cup grated Parmesan cheese

Preheat the oven to 400°Fahrenheit.

Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into long wedges, about 1/2-inch thick. Toss the wedges with the olive oil until coated, and spread on a baking sheet. Season with salt and pepper.

Slice the top off the garlic head so the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.

Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized. (Depending on how big the head of garlic is, it may take longer. Leave it in the oven while you peel and chop the squash.)

Allow the squash to cool slightly. Then, peel each wedge of squash and cut into large chunks.
Bring a pot of water to boil to cook the pasta. In a large, wide saucepan (you'll add the pasta to this pan at the end) sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes. About halfway through, cook the pasta, making sure to salt the water.
When the pancetta is finished cooking, remove with a slotted spoon and set aside. Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.
Add the chunks of squash and pancetta to the pan. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Recipe Notes

• Our head of garlic was small (only about four large cloves). If you are roasting a regular-sized bulb, save the other cloves for another use. Or roast peeled cloves on their own,using this technique.

Eva's Notes:

Notes: 1.) I substituted butternut squash for acorn squash. 2.) Pancetta is Italian ham. You could use regular ham or substitute thick-sliced bacon. To achieve a more pancetta taste from the bacon, boil the bacon for two-three minutes, drain, then use as called for in the recipe. 3.) If you do use pancetta, I used a fresh pan for the final steps because I thought there was too much fat to include in the dish. Alternately, I could have just poured off some of the fat and continued to use that pan.

No Bake Nutella Cheesecakes

Yield: 4-6 servings         Prep Time: 15 minutes

For the Crust

12 OREO COOKIES, CRUSHED INTO CRUMBS3 TABLESPOONS UNSALTED BUTTER, MELTED

For the Filling
1 (8 ounce) package cream cheese,softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional
1

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Source: My Baking Addiction  http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe

Spicy Crispy Chickpeas

15 ounce can Chickpeas

2-3 tablespoons olive oil

1/2 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

dash cayenne pepper

salt to taste

Rinse and drain chickpeas (garbanzo beans).  In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas-be sure that they are well drained, since water and hot oil definitely do not mix!  Sauté chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crisper they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Sauté chickpeas and spices another 2-3 minutes and then remove from heat. Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.

Coconut Cupcakes

from Food Network

yields 18 – 20 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Zucchini Bread

Yield: Makes 4 large or 8 small loaves

 

6 eggs

1-½ cups brown sugar

2 cups white sugar

1-¾ cup olive oil

5 cups unpeeled zucchini, grated

5 teaspoons vanilla

6 cups flour

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

6 teaspoons ground cinnamon

2 cups walnuts, chopped

¼ cup walnut oil

 

Preheat oven to 350 degrees. Butter or spray 4 large loaf pans (9 x 5 inches) or 8 small (7-¼ x 3-¾).

Beat the eggs until light. Add the sugars, mixing well. Add the oil, zucchini and vanilla and mix well.

Sift the dry ingredients together. Add to the egg mixture by the cupful. Stir until blended. Do not over mix. Add the nuts and walnut oil, fold in until just incorporated.

Fill the loaf pans 2/3 full. Bake approximately 60 minutes for large loaves and 45 minutes for small loaves. Allow to cool on rack for 20 minutes before removing from pan.

 

Notes:

• You can use all white sugar if you prefer.

• Any light vegetable oil may be substituted for the olive oil.

• Zucchini bread freezes very well.

• Recipe can be halved without any ill effects.

• The walnut oil can be left out. It does give the bread an special enhanced flavor. The samples at Cooking Group did not have the walnut oil because I thought I had it but it was rancid. :~(

Ham and Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

 

Poppy seed sauce

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

 

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

 

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Cream of Celery Soup

By: WONDERFALK

3 quarts chicken stock

3 pounds celery, coarsely chopped

1/2 pound carrots, julienned

1/2 pound onions, chopped

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground white pepper

3 quarts hot milk

1 cup margarine

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.

Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.

Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

 

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 32

Corn and Potato Chowder

Serves 6 – 8

from foodnetwork.com

 

1 tablespoon butter

1/4 pound bacon, diced

1 cup chopped onion

3/4 cup chopped green pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

4 cups chicken broth or stock

4 cups peeled, finely diced all-purpose potato

1 1/2 cups shredded carrot

2 cups fresh or frozen corn kernels

1 cup half-and-half

1/2 teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons chopped fresh Italian parsley

 

Directions

 

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

 

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more.

 

Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender.

 

Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

 

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Ginger Crinkles

Original recipe from Gourmet | December 2004, Epicurious.com © CondéNet, Inc. All rights reserved.

 

Yield: Makes about 6 dozen cookies Active Time: 35 min Total Time: 1 ½ hr

 

2 ¼ cups all-purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon salt

½ cup vegetable shortening at room temperature

½ stick ( ¼ cup) unsalted butter, softened

1 cup packed dark brown sugar

1 large egg ½ cup molasses (not robust or blackstrap)

About 1/3 cup sanding or granulated sugar for tops of cookies

 

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

 

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

 

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

 

Notes:

· Added about 2/3 cup of chopped candied ginger. Mix in with the flour mixture so the ginger will not stick together & also get distributed evenly.

· Used a #50 scoop (~1.25 T) to make bigger cookies. Yield was 2-½ dozen.

· Rolled the whole dough ball in the sugar, not just the top.

· Baked them 10-12 minutes. Smaller ones would probably need less time.

· Cookies start out chewy & turn crisp with time. I love them both ways.

· Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks (if they last that long).

Green & White Salad

1/2 cauliflower, brokin in tiny flowerettes (approximately 1 pound)

1 bunch spinach, leaves only (8 oz bagged)

1 avacado, cut into small pieces

1/2 cup pine nuts or almonds, roasted

Mix ingredients together. Dress immediately before serving.

Dressing

9 tablespoons salad oil

3 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon basil

1/4 teaspoon pepper

dash nutmeg

1 clove minced garlic

Serves 6 - 8

Corn & Grits Casserole

4 cups (1 qt) whole milk

1 cup quick-cooking grits

1 can (15-1/4 oz) corn niblets, drained

1-1/4 cups (5 oz) shredded sharp cheddar cheese

6 scallions, chopped

1 large egg

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper

Heat over to 375 degrees. Lightly coat shallow 2 qt baking dish with nonstick spray. Bring milk to a gentle boil in a 3 qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme, and pepper. Pour into prepared dish. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

Serves 8

Prep: 15 min/ Total 45 min

Planning tip: can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.