Rich & Creamy French Vanilla Pecan Oatmeal

Rich & Creamy French Vanilla Pecan Oatmeal 

When the cold weather hits, there is nothing I love more for breakfast than oatmeal.  I use to make a basic quick oat with brown sugar, maple syrup and maybe some raisins.  It was my go to in the morning. Then one morning I decided to add a spoonful of my homemade applesauce. It was amazing. Just that simple addition took it to a whole new level.  I was hooked. Not on the applesauce oatmeal,  but on trying new flavors!

Next up,  this creamy oatmeal that is full of sweet and crunchy , but is also good for you.  Cranberries, pecans, cinnamon, nutmeg and of course my not so secret ingredient.  French Vanilla Creamer!  I think I bake/cook with my flavored coffee creamers more than I use them in coffee.  Try it out and let us know how much you love it.

Rich & Creamy French Vanilla Pecan Oatmeal 

Rich & Creamy French Vanilla Pecan Oatmeal

Ingredients
  1. 1 cup quick oats
  2. 1 1/2 cup water
  3. 1/4 cup french vanilla creamer
  4. 1/4 cup white sugar
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/4 teaspoon salt
  8. 2 tablespoons chopped cranberries
  9. 1/4 cup chopped pecans
Instructions
  1. Bring the water, salt and cranberries to a boil on the stove, in a medium sauce pan.
  2. Stir in the oats , mix and reduce heat to low.
  3. Add the remaining ingredients and mix well.
  4. Cook until oats are tender, about 3-5 minutes. Remove from heat.
  5. Serve garnished with a dash of the french vanilla creamer.

 

This Rich and Creamy French Vanilla Pecan Oatmeal recipe makes a delicious hot breakfast!

Rich & Creamy French Vanilla Pecan Oatmeal
Author: 
 
Ingredients
  • 1 cup quick oats
  • 1½ cup water
  • ¼ cup french vanilla creamer
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons chopped cranberries
  • ¼ cup chopped pecans
Instructions
  1. Bring the water, salt and cranberries to a boil on the stove, in a medium sauce pan.
  2. Stir in the oats , mix and reduce heat to low.
  3. Add the remaining ingredients and mix well.
  4. Cook until oats are tender, about 3-5 minutes. Remove from heat.
  5. Serve garnished with a dash of the french vanilla creamer.

 

8 Delicious Recipes Using Leftover Brewed Coffee

8 Delicious Recipes Using Leftover Brewed Coffee 8 Delicious Recipes Using Leftover Brewed Coffee

Leftover brewed coffee???  What is that?  No, really though, honestly even though we are huge coffee drinkers we always pour some down the drain at the end of the morning.  It drives me crazy, then on the days I brew less to save waste, we want more. So we make more and then ….   you get the idea.  So, I set out to find a few yummy recipes that call for using leftover brewed coffee. Of course you can brew coffee specifically for these recipes if you need to. 

Note* Store brewed coffee in an air tight container, in the fridge for about a 3-5 days if needed. 

Enjoy!

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Coffee & Brownies

Coffee Ice Cubes

Coffee House Cake

Mocha Cupcakes with Espresso Buttercream Frosting

Caramel Frappe

Mocha Fudge Frosting

Coffee Milkshake

Yummy Bread

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Simple Homemade Blueberry Muffins

Simple Homemade Blueberry Muffins

I use to be so scared to bake anything. I was no good at it. Then I decided to skip being scared and just practice. Baking is hard for me because I tend to “eyeball” or “judge” on the amount of an ingredient. With baking you can not do this.  Baking is literally science, not just “a science” like the saying.  If you are off on one ingredient, another ingredient may not do what it is suppose to. So, don’t be scared to bake, just make sure you follow the recipe exactly. Start with something simple like this easy blueberry muffin recipe.

Remember: 

  • Always follow baking recipes EXACTLY
  • Always use real unsalted butter when a recipe calls for “butter or margarine” .   Trust me, it makes a difference.

Simple Homemade Blueberry Muffins

 

Ingredients
  1. 1 cup warm milk
  2. 1/2 cup Land O Lakes® Butter, melted
  3. 1 Land O Lakes® Egg, slightly beaten
  4. 2 cups all-purpose flour
  5. 1/2 cup sugar
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1 cup fresh or frozen blueberries
  9. Topping
  10. 1/4 cup Land O Lakes® Butter, melted
  11. 1/4 cup sugar
Instructions
  1. Heat oven to 375°F.
  2. Grease a muffin tin or line with baking cups.
  3. Mix milk, 1/2 cup melted butter and egg in medium sized bowl.
  4. Add all remaining ingredients except blueberries; mix.
  5. Then fold in the blueberries. TIP* I use small wild Maine blueberries from Wyman’s. Use can find these in your freezer section. No need to defrost. Just add to a bowl, coat with 2 tablespoons of sugar before adding to muffin batter.
  6. Spoon batter evenly into prepared muffin pan cups.
  7. Bake 22-26 minutes or until golden brown.
  8. Cool slightly; remove from pan.
  9. Brush muffins with 1/4 cup melted butter, then in sugar. Optional.

 

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites 

Great as an appetizer, addition to brunch or just a light breakfast, these cheesy western omelette bites are easy and done in fifteen minutes. Instead of making a traditional omelette or quiche, the scrambled egg mixture gets poured into cute and crispy little fillo dough cups (phyllo or filo).  My favorite is usually spinach and feta cheese, but we decided to change it up and use some peppers. 

What you need: 

1 Box of Athen’s Mini Fillo Shells
2 Eggs beaten with 1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 each of : small tomato, onion, green pepper- diced
pinch of salt & pepper

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What to do:

Preheat the oven to 350

Place the mini shells onto a buttered cookie sheet

Combine the diced tomato, peppers, and onion into a small bowl with the salt, pepper, cheese and beaten egg/milk mixture. 

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Pour into each shell , you may need to use a fork to guide the veggies and cheese into the cup otherwise just the liquid will pour out.  You can fill right to the top. 

Bake on 350 for 10 minutes or until a toothpick inserted comes out clean. 

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Homemade Triple Berry Honey Oat Squares

triple berry honey oat bars

 

 

Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed 

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries:  you can use a 12 oz. jar of preserves OR make your own.  To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

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What to do:

  1. Preheat the oven to 350º
  2. Grease a 13×9 pan (using butter or spray)
  3. For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust.  Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!

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