Oatmeal Banana Cookies

We're still not all the way moved into the new house yet, and finding time to cook is nearly impossible! I decided that we needed a tasty treat to snack on while we work on the house, so this is what I managed to make! The verdict: Tony rated them a 9 out of 10, but they weren't that amazing to me. I think I'm more a chocolate girl when it comes to my cookies and dessert. Don't get me wrong, I still thought they were really good and I enjoyed my fair share of them! I just don't have a love for baked goods with bananas like Tony does!

Oatmeal Banana Cookies

Ingredients:

• 1 c. sugar
• 3/4 c. margarine
• 1 egg
• 1 c. banana
• 1/2 tsp. vanilla
• 1 3/4 c. oatmeal
• 1 1/2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 3/4 Tbsp. cinnamon
• 1/2 c. nuts (optional-I left out this time!)

Directions:

• Preheat oven to 350 degrees, and prepare baking sheet
• Cream together sugar and margarine.
• Add in eggs, bananas, and vanilla until well incorporated.
• Mix dry ingredients in a small mixing bowl, then stir into sugar mixture.
• Stir in oatmeal, and nuts if using.
• Bake for 7-8 minutes, or until slightly golden.

Overnight French Toast

Wow-2 updates in one day!! I have to make up for lost time! This recipe is amazing! First of all, who doesn't love french toast?! Second of all, who doesn't love a meal that takes 10 minutes to put together; then you can just forget all about it, come home from work, and dinner is hot and ready! I do, I do, I do!!! I guess for most "normal people" this is more of a throw together at night, go to sleep, and wake up to hot french toast kind of meal! But we love to have breakfast for dinner. We're weird like that.

So here it is! My new favorite "go-to" meal for crazy days, just like today was! Enjoy!

Overnight Baked French Toast

She Cooks and Bakes!

Ingredients:

• 1 loaf soft French bread
• 2 Tbsp. butter, softened
• 6 eggs
• 1 1/2 c. milk
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 3 Tbsp. sugar
• Maple Syrup
• Powdered Sugar

Directions:

1. Prepare a 9x13 baking dish with non-stick cooking spray.
2. Cut 12 slices of bread about 1 inch thick.
3. Lightly butter one side of each piece of bread.
4. Arrange bread buttered sides up in one layer in prepared dish.
5. In another bowl, whisk together the eggs, milk, cinnamon, vanilla, and salt until combined; pour over bread, cover, and refrigerate overnight.
6. Preheat oven to 400 degrees.
7. Bake french toast until golden, about 25-30 minutes.
8. Serve with powdered sugar and maple syrup.

Brussel Sprouts w/ Bacon & Golden Raisins

I've been MIA for a while now, its hard to cook while you're inbetween houses! I was *supposed* to be packing all morning, which I did for a while...but I had to get myself in the kitchen and make us some lunch while I had a spare minute! This was delicious, and it would make a great side dish to any meal!

Brussel Sprouts with Bacon and Golden Raisins

Real Simple-Best Recipes

Ingredients:

• 1/2 c. cider vinegar
• 1/2 c. golden raisins
• 2 lbs. small Brussels sprouts, trimmed and halved
• 2 Tbsp. olive oil
• Kosher salt and pepper
• 6 slices bacon
• 1 small red onion, cut into thin half-moons

Directions:

1. Heat oven to 425 degrees. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
2. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 tsp. each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 Tbsp. of the drippings.
4. Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.

Oriental Oven Omelet

Tonight's dinner was interesting...delicious, but interesting. When I saw the recipe, I knew this would be something Mr. Picky would love! I was never a huge Ramen Noodle fan, but Tony could live off them for the rest of his life! (To say he is a fan would be an understatement!) I am so glad I tried this recipe out, it was so different from our normal meals and it was so yummy! It was suprisingly really filling as well. I halved the recipe so the omelets turned out a bit thin, but still delicious. I made a broccoli salad as well, but it was not my favorite. Maybe the fact that I replaced every ingredient from the recipe and didn't let it sit in the refrigerater made a difference, eh? All in all, it was a great meal!

Oriental Oven Omelet
Taste of Home

Ingredients:

• 2 packages Ramen Noodles
• 1/2 c. thinly sliced celery
• 2 tsp. canola oil
• 1 package (8 oz) sliced fresh mushrooms
• 4 Tbsp. green onions, thinly sliced & divided
• 2 Tbsp. minced fresh ginger root
• 3 eggs
• 6 egg whites
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 2 Tbsp. soy sauce

Directions:

1. Cook Ramen Noodles according to package directions & discard seasoning packet. Drain and rinse in cold water; transfer to a bowl and set aside.
2. Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 Tbsp. green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
3. Whisk the eggs, egg whites, sesame oil, sugar, and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
4. Bake, uncovered at 350 degrees for 10-12 minutes, or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

Sunflower Broccoli Salad

Ingredients:

• 6 c. fresh broccoli florets
• 3 Tbsp. rice wine vinegar
• 3 Tbsp. soy sauce
• 3 Tbsp. sesame oil
• 1 Tbsp. sugar/sugar substitute
• 1/4 c. sunflower kernals

Directions:

1. In a large saucepan, bring 8 c. water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
2. In a small bowl, whisk the vinegar, soy suace, oil, and sugar. Pour over broccoli; toss to coat evenly. Cover and refrigerate for at least 1 hour (oops..skipped this step!)
3. Just before serving, stir in sunflower kernals.

***Next time I want to make this with roasted brocolli, I think it would taste better warm anyways.

Oreo Cream Cheese Swirl Brownies

Chocolate..? Check. Oreos..? Check. Cream cheese..? Check. All of them, in one ridiculously delicious brownie?! CHECK! These were way good, although they were really rich. I love chocolate. I really do, but these were a little bit too "chocolately" rich for my taste. (Is there even such a thing?!) I'm more of a cookie kind of girl, but if I was planning on making brownies, these would be at the top of the list!

**The batter for the brownies is extremely thick, so it's fairly hard to get nice swirls. But its the taste that matters right?!

Oreo Cream Cheese Swirl Bars

Beantown Baker

Ingredients:

• 1/2 c. unsalted butter
• 3/4 c. sugar
• 1 8-oz package cream cheese, softened
• 3/4 c. confectioners' sugar
• 2 tsp. vanilla extract
• 1 c. flour
• 1/2 c. unsweetened dark cocoa powder
• 1/2 tsp. salt
• 2 eggs
• 1 1/3 c. coarsely chopped Oreos

Ingredients:

1. Preheat oven to 350 degrees. Prepare an 8x8 inch cooking dish.
2. Melt the butter in a small saucepan, over medium heat. Stir in sugar and bring to a boil, stirring frequently. Boil for 1 minute. Set aside and cool for 5 minutes.
3. In a small mixing bowl, beat together cream cheese, confectioners' sugar, and vanilla extract until well combined.
4. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt; whisk until combined. In a large mixing bowl, whisk together eggs until combined. Stir in melted butter mixture and flour mixture, until just combined. Stir in oreos.
5. Spread half the batter into the baking dish, followed by cream cheese layer. Dot the top with remaining brownie batter, and spread evenly. Run a knife through batter to make swirls.
6. Bake for 23-28 minutes.
7. Cool on a wire rack before slicing. For even easier slicing, freeze the brownies for 30-60 minutes.

Coconut Thumbprints

When I saw these cookies on this awesome blog, I knew I had to try them. I love coconut, and cookies..ahem..who doesn't?! Well they did not disappoint! I loved that the coconut was subtle, it had a "barely there" flavor, but it was perfect! These cookies would be delicious with any kind of jam, I am dying to make them again so I can try new flavors! I have to say, these were a nice change from the same old 'chocolate chips in my cookies routine.' Tony liked them, not loved. But he is not a dessert person. Unless you count Ding Dongs, Twinkies, and Zebra Cakes...why can't I ever make something good enough to top something out of the box?! Silly guy... :)

Coconut Thumbprints

With a Cherry on Top

Ingredients:

• 2 1/2 c. flour
• 3/4 c. shredded coconut
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter, at room temperature
• 1 1/4 c. sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• Jam (any flavor! I used Strawberry)
  

Directions:

1. In a food processor or blender, process the coconut with a few pulses to chop it up a bit.


2. In a medium bowl, whisk together the flour, baking soda, and salt. Add in the coconut and mix well.


3. In a large bowl, cream together the butter and sugar until light and fluffy. (About 2 or 3 minutes) Add in the egg yolk and vanilla; mix well. Gradually add in the flour mixture, beating on low, until it is incorporated into the cream mixture.


4. Using hands, form the dough into a ball and place back in the bowl, covered with plastic wrap. Refrigerate for 15 minutes. Preheat oven to 350 degrees.


5. Roll the dough into 1 inch balls and bake on prepared baking sheet for 14 minutes. Remove from the oven, and using your thumb or the back of a melon baller, make a dent in each cookie. Fill each dent with jam, then place back into the oven for 5 to 10 more minutes.


6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to cooling rack to finish cooling.

Chili-Spiced Chicken Soup

Don't you just love it when you spend your entire day off running errands?! NOT! Well I had one of those days today, it was one thing after another! I did get to enjoy a lovely lunch out with my wonderful grandma, so that was a bonus! But other than that, I have been non-stop on my feet. So when I finally got home around 4:30 this afternoon, I just wanted to take a nap and tell Tony to grab a pizza! But I didn't--I was a trooper and still cooked the dinner I was planning on making, and I am sooo glad I did! I absolutely love spicy food, and this soup had the perfect blend of flavors! It was spicy, but not hot enough to ruin the taste. It is a super light soup (with only 285 calories per serving!) but you cannot tell! It is hearty and filling and completely satisfying!

Chili-Spiced Chicken Soup with Stoplight Peppers & Avocado Relish

adapted from: Cooking Light

Ingredients:

SPICE BLEND:

• 2 1/2 tsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tsp. pepper
• 1/2 tsp. salt

SOUP:

• 1 Tbsp. oil, divided
• 1 1/4 lb chicken breasts, cut into 1/2 inch wide strips
• 2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 c. chopped yellow bell pepper
• 1 c. chopped green bell pepper
• 1 Tbsp. minced garlic
• 1/2 tsp. salt
• 2 c. corn
• 1 (32 oz) carton chicken broth
• 1 (28 oz) can fire roasted crushed tomatoes, undrained
• 2 Tbsp. fresh lime juice

RELISH:

• 1/2 c. chopped cilantro
• 1/3 c. chopped green onions
• 1 tsp. grated lime rind
• 3 oz queso fresco, crumbled
• 1 diced, peeled avocado

Directions:

1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. To prepare soup, heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle 1 1/2 Tbsp. spice blend over chicken. Saute 8 minutes or until done, cool. Chop chicken and set aside.
3. Heat remaining 1 tsp. oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 tsp. salt. Sprinkle vegetables with remaining spice blend; saute 8 minutes, or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat, simmer 15 minutes. Add lime juice.
4. To prepare relish, combine chopped cilantro and next 4 ingredients.
5. Ladle 1 1/4 c. soup into bowls; top with 1/4 c. relish

**I didn't make the relish, thats what happens when you don't read the whole directions! It was still delicious but next time I can't wait to try it with the relish!

Churros, Mucho Sabroso!

Here's the last (and late) addition to our Cindo de Mayo celebration! Since I was just a little girl, I have always had to buy a churro every single time we went to the fair, or any type of amusement park. To this day. I don't know why I love them so much, but whats not to love? Fried, hot, crispy on the out-side, chewy on the inside, smothered in sugar?! Heck yeah! And to top it off, these are so ridiculously easy to make! This recipe is definitly a keeper!

Mexican Churros

What's Cookin', Chicago?
originally adapted from Allrecipes.

Ingredients:

• Vegetable or Canola oil for frying
• 1 c. water
• 1 stick butter or margarine
• 1/4 tsp. salt
• 1 c. flour
• 3 eggs
• pastry bag, or gallon sized ziploc bag
• 1/4 c. sugar
• 1/4 tsp. ground cinnamon (optional)

Directions:

1. In a heavy deep skillet heat oil to 360 degrees F. Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt, and stir into the boiling mixture. Remove from heat and stir vigorously until the mixture forms a ball, about 1 minute.
3. Beat the eggs in one at a time. Stick with it, even if it looks like it won't come together! Spoon the mixture into pastry bag with a large star tip (or gallon ziploc).
4. Carefully squeeze about 4 inch strips onto the hot oil. Fry 5 to 6 strips at once, until golden brown. (about 2 minutes on each side). Remove from oil and drain on paper towels. Stir together the sugar and cinnamon, roll churros in the mixture while they are still hot.

Mexican Fried Corn

I love cilantro. I could eat it on almost anything. Yes, I love it that much. So when I stumbled upon this recipe for a jazzed up corn dish that also included my favorite-cilantro, I had to try it! And what better day than Cinco de Mayo? This dish had an amazing flavor to it! I'm normally kind of iffy about cumin, but it accompanied the cilantro and creamy corn so perfectly! We will no longer eat "regular" ol' corn at this house!

Mexican Fried Corn
With a Cherry on Top

Ingredients:

• 2 Tbsp. butter
• 1 small onion, diced (About 1/4 c.)
• 3 c. corn
• 3/4 c. milk
• 1/2 c. cilantro, chopped
• 1 1/2 tsp. cumin
• salt and pepper, to taste

Directions:

1. In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent.
2. Add in corn, remaining butter, and milk. Cook until heated through and corn becomes creamy. Add cilantro, cumin, and salt and pepper. Mix in well, and serve immediately.

Happy Cinco De Mayo!!! (A day late!)

So normally I like to go all out for any type of holiday, give me an excuse to make lots of yummy fattening food and celebrate something, I'm all for it! Well I wasn't even planning on doing anything special for Cinco De Mayo since I do have an evening class that day, gasp! I asked Tony what he wanted to do for it, and he asked me when Cinco de Mayo is. UM hello?! You are the Hispanic one, yet I know this???! Gotta love him! ;) I was skeptical of this recipe at first, but I'm so glad I ended up trying it! I have a feeling this will end up on our kitchen table for many years to come!

Southwestern Egg & Bean Skillet

Cara's Cravings

Ingredients:

• 1 tsp. olive oil
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/3 c. frozen corn
• 1 c. drained, rinsed black beans
• salt & pepper, to taste
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• pinch of coriander
• 10 oz. can diced tomatoes w/ green chilis
• 2 eggs
• 2 oz. queso fresco, crumbled
• chopped cilantro and avocado, for garnish

Directions:

1. Preheat oven to 400 degrees.
2. Heat olive oil in an oven proof skillet over medium heat. Add onions and cook for 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
3. Add the diced tomatoes with chilis and turn heat to high. Bring to a boil, then reduce heat, cover, and let simmer for 10 minutes.
4. Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, or until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and avocado. Serve hot.

Black Bean and Corn Quesadilla

This has become Tony and I's lunchtime fix lately. Super fast, super easy, super yummy. I was really suprised at how filling these were. Chicken would also be a great addition to make this a main course for dinner! This is just one of those simple recipes that everyone should have on hand!

Black Bean and Corn Quesadilla

adapted from: Dinner Delish

Ingredients:

• 1 Tbsp. olive oil
• 1 tsp minced jalapeno
• 1 can corn, drained (or frozen)
• 1 can black beans, drained and rinsed
• 2 Tbsp. salsa
• 4 oz. cheese, shredded. (I used cheddar, but next time I want to try pepper jack with it!)
• 4 tortillas
• oil to brush on tortillas

Directions:

1. Heat oil in a saute pan, and lightly saute jalapenos.
2. Add in corn and saute for 2-3 minutes. Add in beans, and saute for another 2-3 minutes. Add in salsa and incorporate thoroughly.
3. Lightly brush one side of tortilla with oil. (This makes for a crispy tortilla)
4. In a seperate skillet, heat up to medium-low heat. Place tortilla in the skillet, oil side down. Add cheese on one half of the tortilla, top with the bean/corn mixture, and and fold tortilla in half.
5. When cheese has melted and bottom of tortilla is golden brown, flip tortilla. Cook until both sides are golden brown.