Pumpkin Spice Baked Oatmeal

olive oil for greasing
2 cups rolled oats
2 teaspoons pumpkin spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1 1/4 cup milk
2 large eggs
2 teaspoons vanilla
1/3 cup honey
optional toppings: chocolate chips, nuts, raisins
Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
Add pumpkin puree, milk, eggs, vanilla, and honey to bowl. Stir to combine.
Spread into the prepared baking dish. Add toppings, if desired. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with fruit and/or whipped cream or simply on its own.

Sausage Green Bean Potato Casserole

1 package smoked sausage, sliced ¼” thick
1 lb baby red potatoes, washed, sliced in half
2 15 oz cans green beans, drained
⅛ cup vegetable oil
¼ cup butter
1 cup onions, chopped
3 cloves garlic, minced
1/2 tsp Creole seasoning
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp red pepper flakes
¼ cup water
Preheat oven to 400° and spray a 8×8 baking dish with a non stick spray.
Wash potatoes, cut in half and add to a sealable gallon size baggie.
Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.
Remove sausage from pan and when cool enough add to baggie.
Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.
Carefully remove from oven and enjoy!

Meatball Sub Cupcakes

Meatball Sub Cupcakes

1 (8-oz) can refrigerated crescent dinner rolls
4- oz cream cheese, softened
¾ tsp Italian seasoning
1 cup shredded mozzarella
12 (1-oz) frozen meatballs
1¼ cup spaghetti sauce

Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into a rectangle. Cut dough into 12 squares. Press squares into muffin pan cups. Combine cream cheese, Italian seasoning and ½ cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese. Bake 15 to 18 minutes, or until golden brown.

Chicken & Asparagus Goddess Bowls

Chicken & Asparagus Goddess Bowls

FOR THE DRESSING
1 cup mayonnaise
1 cup Greek yogurt
1 cup chopped basil leaves
1/4 cup chopped parsley
1/4 cup chopped chives (plus more for garnish)
1/4 cup lemon juice
2 cloves garlic, coarsely chopped

Put above ingredients in food processor or blender, salt and pepper to taste and pulse until well blended. Refrigerate while you prepare the rest of the bowls.

INGREDIENTS

1/2 lb asparagus, ends trimmed
2 tbsp extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 lb boneless skinless chicken breasts
1 tsp garlic powder
1 tsp dried oregano

Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes. Cut in half.
Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.

FOR THE BOWLS
4 cups cooked brown rice
1 avocado, sliced
1 cup halved cherry tomatoes

Assemble the bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Slow Cooker BBQ Beef Sandwiches

Slow Cooker BBQ Beef Sandwiches

1 boneless chuck roast (approx 3-4 lbs)
1 cup chili sauce
2 cloves garlic minced
¼ cup minced white onion
½ cup ketchup
2 tablespoons brown sugar
1 ½ tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
½ tablespoon dried parsley
salt & fresh ground pepper to taste
rolls & slaw for serving

Salt & pepper the roast and place in slow cooker. Combine all other ingredients, except buns and slaw, of course. Pour over roast, lift to get some sauce under the meat. Cover and cook on low for 10 hours. Remove roast and shred with forks, return to crock pot with sauce and toss well.  Serve on buns with slaw.

Easy Tomato Spinach Ravioli Bake

Easy Tomato Spinach Ravioli Bake

1 bag (20oz) of fresh/frozen ravioli (I used Italian Sausage)
24 oz jar of your favorite marinara sauce
Half small onion, finely diced
2 cups fresh spinach
1 1/2 cyo shredded parmesan cheese
1 teaspoon fresh cracked black pepper
1 tablespoon fresh chopped parsley, for garnish

Preheat your oven to 400ºF and grease a 9 x 13-inch baking dish. Saute the onion in tbsp olive oil about 3 minutes, stir in spinach cook til reduced, then set aside. Spread about 3/4 cup of the marinara sauce into the bottom of the prepared baking dish. Arrange half of the frozen ravioli in a single layer over the sauce. Top with parmesan cheese and the sauteed onion and spinach. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the sauce and parmesan. Sprinkle cracked pepper in between the layers, to taste. Cover the baking dish with aluminum foil and bake for 20 minutes for fresh ravioli (30 minutes for frozen). Remove the foil and continue baking for about 2 minutes to crisp up the cheese. Garnish with parsley, and then serve with garlic bread, salad or veggies. Enjoy!

Creamy Garlic Pesto Chicken

Creamy Garlic Pesto Chicken

2 large chicken breasts, boneless, skinless cut in half lengthwise (or 4 thin sliced breasts)
1/4 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
1/2 red onion, sliced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, drained but keep oil for cooking, chopped
3 bell peppers(1 red, 1/2 yellow, and 1/2 green), sliced into strips
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/2 cup chicken broth or stock
salt and fresh cracked pepper
1/2 cup grated parmesan
Chopped fresh basil, for garnish

Heat 1 tablespoon of the drained tomato oil with Italian seasoning and crushed chili pepper in a large nonstick skillet. Salt and pepper the chicken breasts to taste, add to the skillet and cook on medium heat for 4-5 minutes on each side, until cooked. Remove chicken from the skillet, and set aside. Combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside. Return the skillet to heat and stir in onion, garlic, and sun-dried tomato. If the skillet is dry, add a little more oil from the sun-dried tomato jar. Cook over medium-high heat for about 1 minute, or until just fragrant. Add bell peppers and continue cooking until slightly cooked but still crisp. Add the prepared pesto sauce to the skillet and bring it to a simmer. Slice chicken breasts into strips and return to the skillet, stir in parmesan and cook for 2 to 3 minutes, until heated through. Garnish with basil. Serve with pasta or rice.

Mustard Glazed Donuts

Mustard Glazed Donuts

Donuts
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup whole milk
2 eggs
4 tablespoons unsalted butter, melted
2 teaspoons Vanilla

Sweet Mustard Glaze
1/2 cup (1 stick) unsalted butter, melted
2 1/4 cups confectioners’ sugar
2 teaspoons Vanilla
2 tablespoons whole milk
1/4 cup yellow mustard

from McCormick.com with a couple of notes from Dick Daniels

Preheat oven to 425°F. For the Donuts, spray 12-count donut pan with no stick cooking spray. Set aside. Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add milk, eggs, butter and vanilla; stir just until well blended, being careful not to overmix. Spoon batter into prepared pan, using about 1/4 cup for each donut. I used a gallon plastic baggie, poured in batter, made small cut in corner. Bake 7 to 8 minutes or until golden and toothpick inserted in center comes out clean. Remove donuts from pan; cool slightly. Meanwhile, for the Glaze, mix all ingredients in medium bowl until well blended and smooth. Dip cooled donuts in glaze to coat. Place donuts on wire rack set over a baking sheet or wax paper. Sprinkle with your favorite toppings, such as crumbled cake or vanilla wafer cookies, crushed pretzels, or sprinkles. I cut glaze recipe in half and it was plenty. Also I used crushed pretzels for the topping.

Crab Stuffed Cucumbers

Crab Stuffed Cucumbers

2 Cucumbers, Large
5 ounces Crab Meat
1 tsp Hot Pepper Sauce, We used Cholula Hot Sauce
1 tsp Mustard
1 tbsp sour cream
1 tsp Lemon Juice
1 stalk Celery, finely diced
1 Spring Onion, finely diced
Salt & Pepper, to taste
Old Bay Seasoning, to taste

Combine all ingredients (except cucumber) into a large bowl and mix well. Use a good peeler to peel cucumbers in a striped pattern. Cut the ends off of each cucumber and slice into 1 1/2″ to 2″ slices.
Use a melon baller to scoop each cucumber slice into a ‘cup’ without creating a hole in the bottom of the slice. Arrange cucumber slices on a serving tray. Fill each cup with crab meat mixture. Sprinkle Old Bay Seasoning, salt and pepper over top of each crab stuffed cucumber cup. Sprinkle with spring onions, chill one hour and enjoy!

Hamburger and Zucchini Skillet

Hamburger and Zucchini Skillet

1 lb ground beef
1 medium yellow onion chopped
1 small green pepper seeded and chopped
3 cloves garlic minced
2 tsp chili powder
1 tsp salt
1 tsp pepper
1 tbsp worcestershire sauce
3 medium zucchini cubed
2 large tomatoes seeded and diced
1/2 c. water
1 c. uncooked instant brown rice
1 c. shredded colby jack cheese

Cook ground beef with onion and pepper in a large skillet over medium-high heat until not longer pink, about 5-7 minutes; drain. Stir in garlic, seasonings, vegetables, water and rice; bring to a boil. Reduce heat, cover and simmer until rice is tender, about 15-20 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.