Oatmeal Smoothie

**The 2016 Discounted Group Food Storage Order can be found here.

This is hands down one of my favorite go to recipes for a filling breakfast, lunch or even a mid day snack.  I practically lived on this and refrigerator oatmeal when I worked early in the mornings and needed something to grab and go.  The oats keep you feeling full all morning long, and it has great texture and flavor.  

I've also loved this as a recovery drink after a particularly long or hard workout.  It works great to make ahead and have in the fridge if you are in a rush - just don't let it sit for longer than 1 day as the oats will continue to absorb the liquid.

You can play around with the flavors here.  My husband hates peanut butter, so we omit this for him.  And you can really use any fruit combination you have on hand as well, if you aren't particularly fond of strawberry banana.  This really is fool proof!

Oatmeal Smoothie

Recipe from Comfort Spring Station

1 c. milk of choice (even chocolate... just sayin')

1/2 c. oats

1/2 c. peanut butter

1 banana

1 c. strawberries

handful ice cubes

Blend and serve.

Makes 1 serving.

White Chocolate Strawberry Granola Bars

Granola bars have become on of our family favorite go to snacks.  These AMAZING ones were adapted from this recipe (another favorite).  These are not your typical crunchy granola bars.  These bake up almost more like a cookie; soft and chewy.

  You could use any combination of dried or freeze dried fruit, but I especially love this with the strawberries and/or raspberries.

White Chocolate Strawberry Granola Bars

Recipe modified from here

1/4 c. butter, softened

3/4 c. brown sugar

1 egg

1 tsp. vanilla

2 Tbsp. wheat germ

2 Tbsp. honey

2 c. regular rolled oats

1 c. wheat flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. freeze dried strawberries

1/3 c. white chocolate chips

Beat butter and brown sugar until crumbly.

Add egg and vanilla and beat well.

Add wheat germ and honey ad beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.

Stir dry ingredients into wet ingredients until just blended.

Fold in strawberries and chocolate chips.

Wet hands slightly and press into a greased 11x7" baking dish.

Bake at 350 degrees for 18 minutes, or until set and edges are lightly browned.

Cool for 10 minutes in dish, and then cut into bars.

Cool completely and store in an airtight container.

Honey Cloud Pancakes

This breakfast.... it was such a nice change from the everyday.  And quick, which is a must for breakfast at our house.  One large pancake is spread with soft fruits and baked to perfection.  It was as delicious as it looks.

Honey Cloud Pancakes

Recipe modified from Things We Make

5 eggs, separated

3/4 c. warmed milk

3/4 c. flour

heaping 1/4 tsp. salt

1 tsp. vanilla

2 Tbsp. honey

1 1/2 c. soft fruits (I used strawberries, raspberries, blueberries)

1 Tbsp. coconut oil

extra fruit for garnish

honey and powdered sugar

Separate 3 eggs, putting whites in a small glass bowl and yolks in a medium bowl.

Whip egg whites until stiff peaks form, set aside.

Add remaining 2 eggs, flour, salt, vanilla and honey to egg yolks and whisk to combine.

Fold in whipped egg whites.

Heat a large ovenproof skillet over medium heat, and preheat oven to 400 degrees.

When skillet is hot, melt coconut oil, spreading to coat the bottom and up the sides.

Pour entire bowl of batter into pan and cook for about 5 minutes; until the sides start to set.

Evenly distribute fruit over the top of the pancake.

Transfer skillet from stovetop to oven, and bake for 10 minutes, until cooked through and golden on top.

Slice into individual servings.

Drizzle with honey and sprinkle with powdered sugar.

Serve with extra fruit, if desired.

White Chocolate Cheesecake Trifle with Berries

I've had this trifle recipe pinned for a while.  Raspberry season is in full swing at our house, so I decided to throw this together for the 4th of July.

It was delicious!

White Chocolate Cheesecake Trifle with Berries

Recipe modified from Taste of Home

1 loaf prepared angel food cake

2 c. heavy cream

1 tsp. vanilla

1/4 c. sugar

1 3oz package white chocolate instant pudding mix

8 oz cream cheese

1 1/4 c. milk, divided

3 c. sliced strawberries

3 c. raspberries, divided

4 whole strawberries

Cut angel food cake into 1" cubes.

Beat heavy cream until stiff peaks form, adding vanilla and sugar at the end.

Combine cream cheese and 1/4 c. milk and beat until smooth.

Add remaining 1 c. milk and pudding packet and beat for 1 minute.

Gently fold in half of the whipped cream into the pudding mixture.

Arrange 1/3 of the cake cubes in the bottom of your trifle bowl.

Top with half of the pudding mixture.

Arrange half of the sliced strawberries around the sides and on top of the pudding.

Top with 1 1/4 c. of the raspberries.

Repeat the layers as outlined above: 1/3 cake, remaining pudding, sliced strawberries, raspberries.

Top with remaining cake cubes on the outside edge of the trifle bowl.

Spread remaining whipped cream in the middle.

Arrange remaining berries on top.

Serve immediately, or refrigerate until ready to serve.

Baked Oatmeal {with Strawberries, Banana and Chocolate}

I have been determined for quiet some time to find a great Baked Oatmeal recipe.  All the ones I had tried before were just a little to blah for me.  And then I just had to call myself a retard when I saw this recipe.  Why didn't I think of adding all of those delicious ingredients before?  Strawberries, banana, chocolate and almonds all baked into a warm, delicious breakfast.

Next time I think I'll use blueberries and raspberries with white chocolate chips.
And the time after that, I'll use the apples from my apple pie filling, and then drizzle the syrup over it once its baked.

Oh yeah, the possibilities are pretty much endless on this one.

Photo courtesy of Inspired Taste
 

Baked Oatmeal {with Strawberries, Banana and Chocolate}

Recipe modified from Inspired Taste

2 c. regular oats
1/3 c. brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sliced or slivered almonds
1 c. sliced strawberries
1/3 c. semi-sweet chocolate chips
2 c. milk
1 large egg
3 Tbsp. butter, melted
2 tsp. vanilla
1 banana, sliced
1-2 Tbsp. brown sugar, for sprinkling

Mix together the oats, sugar, baking powder, cinnamon, salt, half of the almonds, half of the strawberries, and half of the chocolate chips in a large bowl.

Spray an 8x8" or 9x9" baking dish with cooking spray and sprinkle the oat mixture inside.

Arrange banana slices over the top of the oatmeal.

Assemble the remaining half of the almonds, strawberries and chocolate on top of the banana.

 

Whisk together the milk, egg, butter and vanilla, and drizzle evenly over the oat mixture.

Shake the baking dish to help the milk mixture distribute throughout.

 

Bake for 35-40 minutes at 375 degrees, or until liquid has set and top is starting to golden.

Sprinkle remaining brown sugar over the top, and place under broiler for 30-60 seconds until sugar melts and caramelizes.

Serve warm.

Cottage Cheese Jello Salad

This is so yummy!

My sister-in-law always serves this for family functions and everyone loves it!

Cottage Cheese Jello Salad

Recipe from Meghan Bishop

16oz. carton cottage cheese

8oz. carton cool whip

3oz. pkg. orange jello

2 11oz. cans mandarin oranges

Mix jello powder in with cottage cheese until dissolved.

Fold in whip cream and fruit.

Chill and serve.

**Try it with different fruit; ie: strawberry jello with strawberries, etc.

Strawberry Meringue Cake

I have had this recipe sitting in my "recipes to try" pile for about 9 years (literally).

Because of that, I have absolutely no recollection of where I got it.

However, it was delicious (as most cakes are),

and is definately sweet enough without gobs of frosting.

The recipe said to double layer, but the meringue made it pretty unstable.

Next time I would just make 2 seperate cakes,

but it was still good!

Strawberry Meringue Cake

1 pkg. yellow cake mix

4 eggs seperated

1 c. sugar

1 1/3 c. orange juice

1 1/2 tsp. orange zest

1/4 tsp. cream of tartar

1 pint fresh strawberries

8oz. cool whip

1 lb. strawberries

Combine cake mix, yolks, orange peel and juice; beat 4 minutes at medium speed.

Pour into 2 greased and floured 9" round cake pans.

Beat 4 egg whites with cream of tartar to soft peaks.

Gradually add sugar, beating to stiff peaks.

Spread meringue evenly over batter in cake pans.

Bake at 350 for 35 minutes; cool.

(The meringue will not look that wonderful, don't worry).

Let the cakes cool, and remove from the pans, meringue side up.

Mash 1/2 of the strawberries, and fold in cool whip.

Spread 1/2 of the mixture on top of one cake.

Slice the remaining strawberries, and layer half of them evenly over the cool whip.

Repeat with the other cake, OR layer the cake on top and repeat.

Store leftovers in fridge.

Strawberry Lemonaide

I love strawberry lemonaide.

Especially when it has chunks of real fruit in it... YUM!

I made this for my latest dinner group and it was fabulous!  Definitely will be doing this again...

Strawberry Lemonaide

1 can frozen pink lemonaide concentrate

4 c. fresh strawberries (or 1 bag frozen)

1/4 c. sugar

4 c. sprite

2 c. chopped frozen strawberries

Place 4 c. strawberries and sugar in a blender and puree until smooth (you may need to add some water).

Prepare lemonaide according to package directions.

Add pureed strawberries and sprite to lemonaide and mix thoroughly.

Divide frozen chopped strawberry chunks into glasses and top with lemonaide.

Serve and ENJOY!  (Because it is totally delicious!)

Crepes

Easily one of my favorite breakfasts!

Crepe's

2 large eggs
2 tsp. sugar
1 c. flour
1/2 tsp. vanilla
pinch salt
2 Tbsp. butter
1 c. milk
1/4 c. water

Place the eggs, flour and salt in a glass bowl and beat with whistk.
Add milk and water, stirring.
Add sugar and vanilla.
Melt 2 Tbsp. butter in frying pan.
Pour melted butter into crepe mix.
Blend well.

Strain the batter, pushing any solids thoruhg with a spatula.
Pour small amount of batter into greased frying pan and swirl it around to completely cover the bottom.
Cook over moderately high heat 30-40 seconds, or until lightly brown.
Turn and cook the other side until browned.
Fill with fruit and whipped topping.

Fruit Pizza

By far one of the best looking desserts... and so delicious!

Fruit Pizza
1 stick butter, softened
8 oz. cream cheese, softened
1 c. powdered sugar
1 tsp. almond extract
1 Tbsp. honey
1 Tbsp. water
1 can refrigerated pizza crust (or you can use my pizza dough recipe found here)
Fruit of choice.  I've used:
mandarin oranges
kiwi
raspberries
bananas
strawberries
peaches
pears
blue berries

Preheat oven to 425 degrees (if using store bought pizza crust - 400 if using my recipe)

Roll out dough, forming a 9x13" rectangle, or the size of your cookie sheet.
Combine honey and water in a small bowl, stirring until honey is dissolved.
Brush dough with honey mixture and bake for 8-10 minutes, or until crust turns golden brown.

In a mixing bowl, combine butter, cream cheese, sugar, and almond extract.
Beat with hand mixer on low until smooth and creamy.
Spread cream cheese mixture on crust.
Use a pizza cutter or knife to cut into desired portions, and arrange fruit on top.

Serve immediately.
Refrigerate any leftovers.