Make Ahead: Fruit and Yogurt Breakfast Parfaits

yum. yum. yummmm.

the BEST grab 'n go breakfast!

(Makes one parfait.)

Ingredients:
6 oz. Greek yogurt (any flavor works!)
1/3 cup old fashioned oats, uncooked
1 teaspoon chia seeds (optional)
2 Tablespoons milk (almond, cow, soy, etc.)
1 cup frozen mixed fruit and berries (frozen berries and pineapple are delicious!)

Directions:
In a bowl, combine yogurt, oats, chia seeds, and milk.  Stir to combine, then layer half in a wide-mouth mason jar or container (one pint).  Add half the fruit and berries, then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days. Enjoy cold.

*www.iowagirleats.com

Butterfinger Monster Cookies

Ingredients:

• ½ cup butter
• ½ cup white sugar
• ⅔ cup unpacked brown sugar
• ⅔ cup smooth peanut butter (chunky is nice too!)
• ½ teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup rolled oats
• 1 cup each M&M’s, chopped dark chocolate, chopped Butterfinger

Directions:

1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the peanut butter, vanilla, and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and candies until evenly distributed. Drop rounded spoonfuls on to lightly greased cookie sheets.
3. Bake for 8-10 minutes (mine needed a little more time) in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Notes:

The Butterfinger gets a little weird right out of the oven. It’s kind of chewy and hard to eat. Don’t worry – it will re-crispify when it cools.

*www.pinchofyum.com

How To: Microwave Caramel Sauce

super yummy and easy!  

Ingredients:

• 1 cup granulated sugar
• 2 Tbsp. light corn syrup
• 2 Tbsp. water
• 1/4 tsp. lemon juice
• 1/2 cup heavy cream, heated
• 1/2 tsp. vanilla extract
• 1 Tbsp. butter, softened

Directions:

Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. (Seriously use glass.  I learned the hard way.)  Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.  

Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.  

Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate for up to 2 weeks.

Visit here to see the transformation of colors and step-by-step process.

*www.gimmesomeoven.com

Compost Cookies

Read the ingredients and believe it or not....

These are soooo cool and delicious!

This blog is one to follow.  

Julie has super fun recipes and she is so entertaining and talented!

INGREDIENTS:

2 sticks unsalted butter, softened

1 cup granulated sugar

2/3 cup tightly packed dark brown sugar

1 tbsp. corn syrup

1 egg

1/2 tsp. vanilla extract

1 1/3 cups bread flour (You may use all-purpose flour instead.)

1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

3/4 cup mini chocolate chips

1 cup butterscotch chips

1/2 cup of graham cracker crust

1/3 cup old-fashioned rolled oats

2 1/2 tsp. ground coffee

2 cups plain potato chips

1 cup mini pretzels

DIRECTIONS:

1. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.
4. Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
5. Still on low speed, add the chocolate chips, butterscotch chips, graham cracker crust, oats, and ground coffee, and mix for 30 seconds.
6. Then add the potato chips and pretzels until just incorporated. (They'll crush when mixed.)
7. Using a medium sized cookie scoop (about 1.5 tablespoons), portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
8. Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 13-18 minutes (check after 13). They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
9. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 1 week or up to 1 month in a freezer.  Makes about two dozen cookies.

*www.tablefortwoblog.com

Stuffed Mushrooms with Boursin & Prosciutto

An easy crowd pleaser!

Ingredients:

24 white mushrooms, stems removed and discarded (Try to find mushrooms that are about 1.5-2" in size.)

2 tablespoons olive oil

salt and pepper

1 (5.2 oz.) package Boursin Garlic & Fine Herbs cheese, softened

1 oz. thinly sliced prosciutto, cut into 1/4" strips

2 tablespoons minced fresh parsley or chives {optional}

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees.  Toss mushroom caps with olive oil and season with salt and pepper.  Lay mushrooms gill side down on a microwave-safe plate lined with two layers of coffee filters.  Microwave mushrooms until they release their moisture and shrink in size, about 10 minutes.  (I set mine at half power.)

2. Line rimmed baking sheet with foil.  Transfer caps, gill side up, to prepared sheet.  Spoon Boursin into mushroom caps and top with prosciutto.  (Stuffed mushrooms can be covered and help at room temperature for up to two hours before baking.)

3. Bake mushrooms until cheese is hot and prosciutto begins to crisp, 10-12 minutes.  Transfer to a serving platter and sprinkle with parsley or chives.  Serve.

*The Best of America's Test Kitchen, 2013

Lindsay's Favorite Chicken Noodle Soup

Ingredients:
1 whole rotisserie chicken...DO NOT SHRED OR DICE YET!

4 cups (1 quart) water

4 cups (1 quart) chicken broth

2 carrots, washed and sliced into circles

3 celery ribs, roughly chopped

1 small onion, diced

2 garlic cloves, minced

4 sprigs fresh thyme, stems removed and chopped

2 cups uncooked egg noodles

salt and pepper

frozen vegetables {optional}

Directions:

Place the whole chicken, water, chicken broth, carrots, celery, onion, garlic, and thyme in a large stockpot over medium-heat and bring to a boil.  Reduce the heat and simmer 20 to 25 minutes; remove chicken.  

On a separate plate, shred or dice the meat, discarding the skin and bones and keep aside.   Season the broth with salt and pepper to taste, then add noodles and chicken.  Bring to a boil; reduce the heat and simmer until noodles are cooked. Serve.

(If desired, add frozen corn, peas, or any other bag of frozen vegetables.)

*Adapted from recipe given by Jen Pancoast