Monthly Archives: February 2014

Apple Cinnamon Baked Oatmeal Singles

Standard

Hey!

This winter does not seem to be getting any better. I have noticed that people are getting crabbier and really have cabin fever. I imagine the first really nice day being a big mess! I can see all the traffic, everyone walking and exercising outside, people just sitting on their porches to enjoy warm sun….OH I can’t wait!

But meanwhile I will keep baking and cooking some hearty meals to fill us up and keep us warm!

These Oatmeal Singles seem like the perfect breakfast to have at home or on the go.

These were so filling. I didn’t even have my mid-morning snack the day I had these because I was quite full!

Apple Cinnamon Baked Oatmeal Singles

Ingredients

  • 2 cups old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 egg
  • ¾ cup skim milk
  • 2/3 cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 2/3 cup peeled chopped fresh apples

Directions


1.    Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
2.    Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir until thoroughly mixed.
3.    In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chopped apples.
4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

These little beauties are WW friendly being 3 WW+ each.

These are great snacks too throw in your bag and take to work or wherever you might be going.

Besos,

Flor

Recipe source Emily Bites

 

 

 

 

 

Advertisements

Sweet Baby

Standard

Hola!

I love babies! I loved it when my children were babies and I must admit that I kind of miss all that stuff. But in another way I don’t miss all that stuff. No sleep, messy house, dirty diapers…but it was all worth it! Now that my children are bigger I am enjoying my nieces and nephews being young!  There are friends and co-workers having babies left and right so I have been making quite a few baby cards.

This card is adorable!

This card used such few supplies and is simply nice and clean. The colors of this card work perfect for a boy or girl.

I could use a baby fix right now! I mean I could use some cuddling with a baby…I definitely don’t want to have another one!I want to hug, kiss and cuddle a baby and then give it right back to its parents!

Besos,

Flor

Supplies: PTI, Stampin’ Up!, vintage book page

Inspired by Dawn McVey

 

Classic Margarita

Standard

Hola!

It’s seems like I’ve just been drinking since Friday but I haven’t! Saturday just happened to be National Margarita Day and I am no stranger to tequila!

A Margarita can be prepared in three ways: neat (like the one I made), on the rocks or frozen. I am not a big fan of sweet drinks. I find that the Margaritas  that are made at bars are way too sweet because they are made from the commercial mixes. Those taste nothing like a Margarita made with fresh lime.

When I made this Margarita I was in the middle of cooking and was wearing a sparkly sweatshirt…the only thing missing was the DJ and the guests! It was my own little party! Please remember whether your party with friends or by yourself…drink responsibly!

Classic Margarita

  • 1 1/2 ounces tequila
  • 1/2 ounce triple sec (Cointreau is recommended)
  • 1 ounce fresh lime juice
  • lime wedge for garnish
  • Salt or sugar to rim the glass (optional)

Preparation:

  1. Pour the ingredients into a cocktail shaker  with ice cubes.
  2. Shake well.
  3. If desired,salt the rim of a chilled margarita glass
  4. Pour contents, with ice, into the glass.
  5. Garnish with the lime wedge.

Enjoy!

Besos,

Flor

Recipe source cocktails.about.com

 

Bloody Mary

Standard

Hey!

This has been the weirdest week of weather! Monday we had snow. Tuesday it was about 43 degrees. Wednesday it was about 50 degrees and sunny. Yesterday it was rainy all day and then foggy as heck. What is going on?

Regardless of the weather I always try to have the ingredients to my favorite drink on hand. The Bloody Mary is an amazing drink. I have had Bloody Mary’s almost at every place I go (that serve liquor of course). I have taken many, many pictures of Bloody Marys.  Every place makes it differently. The best one I have ever had was in Lake Geneva, Wisconsin at a bar we had lunch at last year. That particular drink had a sausage stick and a pick with a pepperoncini, olive and pickle. It was practically a meal!

Since we have had a crazy weather week I thought I would share a Bloody Mary recipe that makes my taste buds sing!

Bloody Mary

Ingredients

  • 3 ounces tomato juice
  • 1 1/2 ounces vodka
  • 1/2 ounce lemon juice
  • 1 dash of Worcestershire sauce
  • Celery salt
  • Ground pepper
  • Hot pepper sauce to taste
  • Horseradish to taste (optional-I never use it!)
  • Celery stalk and/or pickle spear for garnish
  • lemon and/or lime wedge for garnish

Directions

  1. Build the liquid ingredients in a highball glass (or whatever you have!) over ice cubes.
  2. Stir well.
  3. Add the seasonings to taste.
  4. Garnish with a lemon or lime and celery or pickle.

AMAZING! I love lemon in my Bloody Mary. It adds a great freshness to the drink. You can make this drink as spicy as you like too.

To check out pictures of some of the other delicious Bloody Marys I have had follow me on Facebook or on Instagram

Have a great Friday!

Besos,

Flor

Recipe source Cocktails.about.com

 

Spaghetti and Meatball Soup

Standard

Happy Monday!

It is happy for me because I am home…Thank you Presidents!

Valentine’s Day on Friday was so great! I just love it! Here’s a little picture of the things I enjoyed. I had quite a few snacks and I received my Ipsy which was awesome!

Saturday was kind of sad because I had to go back to reality.  There was cleaning and groceries to do…oh, well!

As I look outside m window I see the snow falling and the wind blowing it is not pretty. I lied…it is pretty but I am just tired of the snow! At least I am home and don’t have to go out unless I want to.

Last Friday on my post I shared the picture of a disaster! I have a double oven…small on top, large one on the bottom. My husband said that there is something wrong with the regulator that regulates the temperature. That makes me sad! I have never baked cake in the bottom oven so I guess I need to start figuring out how it’s going to bake. I have only ever cooked my turkey in the bottom oven. The reason we bought this particular stove was because of the two ovens. Well, I guess today will be a practice run. The bottom oven takes longer to heat up and doesn’t cook/bake as fast or as hot as the top oven did. I hope I don’t have a disaster on my hands again!

Everyone likes Spaghetti and Meatballs but how about eating it in a soup version? It was really good!  Everyone liked it so it was a win-win situation!

 

Spaghetti and Meatball Soup

Ingredients

  • 6 oz extra lean (99% lean) ground turkey (or chicken) breast-I used turkey
  • 1/8 teaspoon garlic powder
  • 1 tablespoon grated Parmesan
  • 2 tablespoons plain breadcrumbs
  • 1 ¼ teaspoon Italian seasoning, divided
  • 1 egg white
  • 1 tablespoon skim milk
  • 1 tablespoon olive oil, divided
  • 2 medium carrots, grated (I used a box grater)
  • 1 small zucchini, grated (I used a box grater)
  • ½ medium onion, diced small
  • 2 garlic cloves, minced
  • Salt & pepper
  • 32 oz fat-free, reduced sodium chicken broth
  • 24 oz jar of marinara sauce
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup uncooked broken wheat spaghetti pieces (1 inch sticks)
  • 1 oz Parmesan cheese, freshly grated

Directions

1.    In a large bowl, combine the ground turkey, garlic powder, tablespoon of grated Parmesan, breadcrumbs, ¾ teaspoon of the Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
2.    In a large stock pot bring 2 teaspoons of the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
3.    Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, zucchini, onion and garlic and sprinkle with salt & pepper. Cook for about 5 minutes or until vegetables are softened.
4.    Add the meatballs, chicken broth, marinara sauce, red pepper flakes and remaining ½ teaspoon of Italian seasoning to the pot with the vegetables. Stir together and cover. Bring the mixture to a boil, uncover and lower the heat to a simmer. Add the spaghetti pieces and simmer for 12-15 minutes or until the pasta and the meatballs are cooked through. Add the Parmesan cheese in the last couple minutes of the simmer and stir in.

With the long list of ingredients it looks like it’s a difficult recipe but it’s not! This recipe is Weight Watcher friendly and weights in at 6 Points Plus at 1 1/2 cup serving.

Enjoy!

Besos,

Flor

Recipe source Emily Bites

Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

Standard

Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Apple Streusel Bars

Standard

Happy Hump Day!

Who likes pie? Apple pie to be exact. Quite a while ago when we used to go apple picking every year I would make lots of apple pies. I used to freeze them and have them ready to bake at a moments notice. I loved all that. I don’t make apple pie that often anymore. But this dessert tastes just like apple pie and it feeds more people than a pie would!

This was so good! It disappeared pretty quickly!

Apple Streusel Bars

Sweet Pastry:
  • 2 c. flour
  • 1/2 c. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. real butter, softened (no substitutions!)
  • 1 egg, beaten
Apple Filling:

  • 1/2 c. white sugar
  • 1/4 c. flour
  • 1 tsp. cinnamon (I used about 3 teaspoons.. I LOVE cinnamon)
  • 4 c. (about 3 medium) sliced, peeled baking apples (I used 4 Braeburn apples)
Glaze:
  • 2 c. powdered sugar
  • About 3 Tbsp. milk (whole milk is best)
  • 1 tsp. almond extract 
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg. Spray a 9×13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes . When finished, allow to cool completely.

I am not kidding when I wrote that this tastes like apple pie! Make it and taste for yourself!

Besos,

Flor

Recipe Source lovin’ from the oven