Baked Oatmeal…

Baked Oatmeal

I’ve been wanting to make this baked oatmeal for SO long now! Almost every morning, I would pull the recipe up on my iPad and get ready to make it, only to have something interrupt me! Finally, I was able to spend a little uninterrupted time in my kitchen and make this for my family’s breakfast last week. Yay! We all loved it- it’s not too sweet, full of juicy strawberries and blueberries, and the texture is great. I’m dying to make it again this week! Breakfast truly is the most important meal of the day, and this recipe will start it off right!

Baked Oatmeal 2

Baked Oatmeal

1 cup steel cut oats (feel free to use old fashioned oats)
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ teaspoon baking powder
¾ teaspoon ground cinnamon
Pinch of salt
1/4 cup brown sugar
1 cup milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and cut in quarters, divided
1 cup blueberries (fresh or frozen), divided

Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the oats, nuts, baking powder, cinnamon, salt, and brown sugar.  Stir with a fork to combine.  In a liquid measuring cup, combine the milk, egg, butter, and vanilla.  Spread half of the strawberries and blueberries in a single layer over the bottom of the baking dish. Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats. Sprinkle the remaining berries over the top.

Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving. Serves 4-5.

Recipe source: adapted from Annie’s Eats

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Skinny Poolside Dip…

skinny poolside dip

I know it may seem a little preemptive to post a recipe with “poolside” in the title (especially since we’re expected to have some more cold [ish] weather this week), but since a lot of people are gearing up for barbecues and outdoor parties, I decided I couldn’t wait to share this one with y’all! I pinned this recipe months ago and had been dying to try it until our friend Patty brought it to a baby shower I hosted. Everyone kept raving about the awesome dip and finally I asked her what it was- “I saw it on Pinterest. It’s called ‘skinny poolside dip'”. Every single one of us (no joke!) erupted with, “I pinned that recipe too!” Luckily, there was a little left over and I ate every last bit of it for dinner that night! It’s sooo good! I ended up making it for a cookout just a week or so later, with rave reviews. I love this stuff. Even if you don’t have a pool, you’ll definitely want to make it. It’ll be a favorite this summer for sure!

skinny poolside dip 2

Skinny Poolside Dip

2 cans sweet yellow corn, drained
8 ounces fat free cream cheese, at room temperature
1/2 cup fat free Greek yogurt
2 jalapeños, seeded and chopped
1 red bell pepper, seeded and chopped
1 packet (1 ounce) dry Ranch seasoning
1 small can (2.25 ounces) chopped black olives

Mix all ingredients until combined. Chill until ready to serve. Serve with tortilla chips, triscuits, or crackers. Serves about 6-8.

Recipe source: adapted from Home Trends Utah

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Perfect Pancakes…

Perfect Pancakes

You know how everyone just LOVES pancakes?? …..yeah, notsomuch me or Joel. We’ve both never really been all that into pancakes. They’re too rich and usually too much “work” for a mediocre result. Give me waffles any day. Cassidy, on the other hand, LOVES pancakes. I make them for her at least 3 times a week.

However, I’ve recently had a craving for hot, fluffy pancakes lately. I have no idea why. Luckily, I happen to find a recipe that wowed both me and Joel and I’ve never looked back. I’m now a big ‘ol pancake lover! I just love how vanilla-y and fluffy these are! If you haven’t gotten on board the from-scratch pancake train, this recipe should change your mind. It doesn’t take long, and the results are far superior to anything you could get from a box! You could add in any kind of fruit you like to customize them to your tastes, too! We love blueberries!

Perfect Pancakes 2

Perfect Pancakes

1 cup buttermilk **
1 egg
1 teaspoon vanilla
2 tablespoons sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter

Preheat a greased griddle to medium-low heat (if you’re using non-stick, there’s no need to grease). Whisk together the buttermilk, egg, and vanilla in a small bowl. Set aside. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the buttermilk mixture, then the melted butter. Batter will be a little lumpy. Let sit for 5 minutes. Scoop out batter 1/3 cup at a time and pour onto the heated griddle. Cook until small bubbles start to form, then flip. Cook for another minute or so, then remove when golden brown. Repeat with the rest of the batter. Serves 2-3.

**If you don’t have buttermilk on hand, no worries- just use regular milk, but add 1 tablespoon white vinegar and let sit for 2-3 minutes. Works like a charm!

Recipe source: adapted from Coleen’s Recipes

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Coconut Cake

What happens when you’re short on time and ingredients but need an impressive cake that not only looks great but TASTES great? I’ve written a whole post on how to get homemade results from a boxed cake mix over at my family blog, A Little Something Lovely and I hope you’ll check it out! 🙂 Click here to see the post.

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Cookie Dough Greek Yogurt…

cookie dough greek yogurt

It’s pretty hard trying to be healthy when you’re a recovering sweets-aholic. I’ve been almost 100% good over the past few months, but to be perfectly honest, most days I find myself daydreaming about giant slices of dark, dreamy, moist, chocolate cake with chocolate frosting (seriously- have a look at my pinterest boards…). So what’s a girl to do when those (really, really) bad cravings hit?? Recipes like this one save my life!

I love Greek yogurt anyway, but add in smooth peanut butter, vanilla, and mini chocolate chips, and mama’s HAPPY, y’all! I really love this little trick- it satisfies even my worst cravings and helps keep me on track. Plus, the added protein in my diet helps me burn fat and stay satisfied longer! Double win!

cookie dough greek yogurt 2

Cookie Dough Greek Yogurt

1 small container (6 oz.) plain, low-fat Greek yogurt
1 tablespoon peanut butter
1/4 teaspoon vanilla extract
1 tablespoon mini chocolate chips
1 tablespoon agave nectar, honey, or other sweetener of choice

Mix peanut butter, vanilla, sweetener, and chocolate chips directly into yogurt cup. Eat immediately. Serves 1.

Recipe source: my fridge food

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Fruit Salad with Honey and Lime 2

I hope everyone had a happy Easter! Ours was great- the Easter Bunny came to visit Cassidy, church was great, and my whole family had a wonderful meal at my parents’ house. Of course Cassidy was the life of the party. 😉

One of the best parts about the meal was surprisingly not one of the decadent desserts (one of which was provided by me), but the simple fruit salad my sister brought. Nothing but fresh strawberries, blueberries, and grapes tossed in a honey-lime dressing. It was sooo good! Something about the combination of honey and lime juice is magic! I have a feeling this will be a pool-side favorite this summer!

Fruit Salad with Honey-Lime Dressing

1 pint container fresh strawberries, stems removed and cut into halves
1 pint container fresh blueberries, stems removed
1  bunch (about 1 1/2 pounds) seedless grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

Combine fruit in a large bowl and set aside. In a small bowl, whisk the lime juice and honey until combined. Pour over the fruit and toss to coat. Serves a crowd.

Recipe source: my sister, via Oh! You Cook!

Fruit Salad with Honey and Lime

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