milk

Looking for a simple, fast cookie recipe that doesn’t require baking?  Look no further!  Perfect for a quick afternoon snack or a special treat for the kids!

 

Ingredients:

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tbsp cocoa

1/2 cup peanut butter

3 1/2 cups quick oats

2 tsp vanilla

 

Add the first three ingredients to a sauce pan and bring to a boil.  Make sure to stir continuously while bringing to a boil!

Once the ingredients begin to boil, allow to boil 1 minute before adding the other ingredients.  Add the 4 remaining ingredients to the boiling mixture, and stir to mix.

Remove from heat.  Place dollops of the chocolate oat mixture on a piece of wax paper.

Allow to sit on the counter and cool before eating (or place in the refrigerator for 10  minutes to expedite the process!)  Serve with a glass of milk or a cup of coffee!

Double the recipe to have a bunch of leftovers!  These leftovers can be stored in freezer safe re-sealable plastic bags for a yummy snack another day!

 

Chocolate Oatmeal No Bake Cookies
Author:
Recipe type: Dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter
  • 2 cups sugar
  • ½ cup milk
  • 4 tbsp cocoa
  • ½ cup peanut butter
  • 3½ cups quick oats
  • 2 tsp vanilla
Instructions
  1. Add the first three ingredients to a sauce pan and bring to a boil. Make sure to stir continuously while bringing to a boil!
  2. Once the ingredients begin to boil, allow to boil 1 minute before adding the other ingredients. Add the 4 remaining ingredients to the boiling mixture, and stir to mix.
  3. Remove from heat. Place dollops of the chocolate oat mixture on a piece of wax paper.
  4. Allow to sit on the counter and cool before eating (or place in the refrigerator for 10 minutes to expedite the process!) Serve with a glass of milk or a cup of coffee!
  5. Double the recipe to have a bunch of leftovers! These leftovers can be stored in freezer safe re-sealable plastic bags for a yummy snack another day!

 

 

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Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

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Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

 

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

 

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

Cheddar Cheese and Ham Potato Soup
Author:
Recipe type: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups potatoes - peeled and diced
  • ⅓ cup celery - chopped
  • ⅓ cup onion - diced
  • 2 cups cooked ham - diced
  • 3¼ cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  • 2 cups cheddar cheese - shredded
Instructions
  1. First, peel and dice all the potatoes!
  2. Then dice the celery and onions.
  3. Finally, dice the cooked ham.
  4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
  5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender - about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
  6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
  7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
  8. Serve hot with some bread for dipping!
  9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

 

 

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Remember those frozen banana chips you’ve been keeping in the freezer since the last time your bananas got too ripe?!  Well, here is a great fall recipe to use them up!  I swear, it is just like eating a slice of pumpkin pie!

 

Ingredients:

1 – 5 oz. container of Greek yogurt – I used honey flavored

1 frozen banana – previously cut into chips and frozen

1/2 cup canned pumpkin (or cooked fresh, if you have it)

1/4 cup milk

1/4 cup dry oats

2 tsp honey

1 tsp pumpkin pie spice

1 tsp vanilla

 

In the blender, add your yogurt and frozen bananas.

Next add the pumpkin.

Add the oats and the milk.

Drizzle in the honey and add the pumpkin pie spice and vanilla.

Blend well until smooth.  Serve with a little cinnamon on top!

 

Pumpkin Pie Smoothie
Author:
Recipe type: Smoothie
Serves: 2
Prep time: 
Total time: 
Ingredients
  • 1 - 5 oz. container of Greek yogurt - I used honey flavored
  • 1 frozen banana - previously cut into chips and frozen
  • ½ cup canned pumpkin (or cooked fresh, if you have it)
  • ¼ cup milk
  • ¼ cup dry oats
  • 2 tsp honey
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
Instructions
  1. In the blender, add your yogurt and frozen bananas.
  2. Next add the pumpkin.
  3. Add the oats and the milk.
  4. Drizzle in the honey and add the pumpkin pie spice and vanilla.
  5. Blend well until smooth. Serve with a little cinnamon on top!

 

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Cheddar Bay Biscuits…Just like Red Lobster!

I could probably eat at least a dozen of these things, although I don’t believe that would be so great for my girlish figure!  These things taste just like the ones Red Lobster serves and they are so simple to make!   Ingredients: 2 cups Bisquick 2/3 cup milk 1/2 cup shredded cheddar cheese 1 […]

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