Apple-Cinnamon Baked Overnight Oatmeal

Apple-Cinnamon Baked Overnight Oatmeal

Makes 13x9.

I loved this baked oatmeal.  I was a little thrown off by the overnight soak, because I had never done one and didn't know what to think about soaking the oats in vinegar.  Eek!  I still don't know if it's a necessary step, but I will do it again in the future since the overall result was so tasty.  This is definitely a breakfast favorite for me.  
Slightly adapted from: Serenity HHW

6 cups thick rolled oats
1/2 cup acid, such as whey or raw apple cider vinegar (I used 1/4 cup yogurt and 1/4 cup apple cider vinegar)
8 cups water
1/2 cup butter, lightly melted (I reduced to 5 T.)
2 cups whole milk (I used 1 cup whole, 1 cup 1%)
6 eggs (I reduced to 5, and will probably only use 4 next time)
1/2 cup sugar  (I used 1/4 white sugar and 1/4 brown sugar)
1 teaspoon vanilla extract
2 tablespoons cinnamon
1/2 teaspoon sea salt
1 apple, diced finely or shredded
1 cup unsweetened, shredded coconut (I sprinkled about 1/2 cup on top)

Combine oats, acid, and water in a big bowl. Cover and let soak overnight.

In the morning, preheat the oven to 375 degrees. Drain the oats through a fine sieve. Rinse and allow to drain again.

In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, and coconut and mix in gently.

Transfer to a greased 9” x 13” baking dish.  Smooth the top, and sprinkle with coconut. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.

Remove from oven to a cooling rack.  Serve in bowls with some milk added. Or as an oatmeal bar with maple syrup and fresh fruit. 

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Serves 4.

A delicious meal, and fairly easy considering the presentation.
Adapted from: Coach Shelly Heim: Eating Clean and Staying Fit

4 skinless, boneless chicken breasts1 package of cherry or grape tomatoes, cut in half1/2 red onion, thinly sliced1 cup fresh basil, chopped1 tablespoon olive oil4 – 5 garlic cloves
1 tsp. balsamic vinegar1/4 cup water

Preheat oven at 375 degrees. Place chicken breasts in a baking dish that has been coated with nonstick spray and season with salt and pepper. Top with tomatoes, crumbled goat cheese, red onion, and basil.

In a small bowl, combine the garlic, olive oil, vinegar, water; pour over chicken.  Bake for about 40-45 minutes or until chicken is fully cooked. 

Ultimate Chicken Fingers

Ultimate Chicken Fingers

Serves 4.

Shown here with Parmesan Oven Fries, these chicken fingers were so so good.  We all LOVED them. I really need to make a batch and freeze them (to replace the store-bought chicken nuggets), but each time I make them, we just want to eat them!
Source: Betty Crocker

2/3 c. Bisquick mix
1/2 c. grated Parmesan cheese
1/2 t. salt or garlic salt
1/2 t. paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2" strips
1 egg, slightly beaten
3 T. butter, melted (I omitted this)

Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray.

Mix Bisquick, cheese, salt, and paprika in a 1-gallon resealable plastic bag.  Dip the chicken strips into egg; place in bag of Bisquick mixture.  Seal bag; shake to coat.  Place chicken on cookie sheet.  Drizzle butter over chicken (if using).

Bake 12-14 minutes, turning after 6 minutes, until no longer pink in the center.

Gyro Burger Pitas

Gyro Burger Pitas

Serves 4.

These were fun, and different than our normal line-up for meals.  Both The Mr. and I both really enjoyed the change.  
Source: Our Best Bites

1 lb. lean ground lamb
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki sauce
4 pitas or 6″ rounds of flatbread 
Fresh tomato and thin onion slices

Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.

I sauted my onion slices instead of using fresh.  Use whichever is your preference!

Chewy and Fluffy Chocolate Chip Cookies

Chewy and Fluffy Chocolate Chip Cookies

Makes about 3 dozen.

Cornstarch is the "secret ingredient" in this recipe, and I must say, it really does make a difference!  These cookies came out tall and fluffy (but still moist, dense, and chewy) just like the blogger said they would.
Source: Apple a Day

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. 

Balsamic and Garlic Crusted Pork Tenderloin

Balsamic and Garlic Crusted Pork Tenderloin

Serves 6.

A delicious pork tenderloin recipe!  And so easy!  You probably have everything needed for the marinade already on hand.
Source: Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 T. balsamic vinegar
2-1/2 t. coarse salt
1/2 t. freshly ground pepper
2 T. olive oil
2 pork tenderloins (about 1-1/4 lbs. each)
2 T. canola oil (if preparing in the oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Marinate in a large bag overnight, or for the majority of the day.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let rest for 10 minutes before slicing.

Oven preparation:
Preheat oven to 400 degrees.  Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork and brown all over, about 4 minutes.  (I skip this part and it still turns out fine, but won't have the crusted edges.  If you choose to skip it, you will need to increase baking time a bit.)

Transfer pork to oven.  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.  Transfer pork to a cutting board, and let rest for 10 minutes before slicing.

Dinner in a Flash

Dinner in a Flash

Serves 3-4.

This is not a "clean eating" dinner.  It's nothing fancy.  It's not something I'd want to eat every night.  But it's super easy.  And it kinda resembles a homemade meal.  And it tastes good too.  If your other option is fast food, maybe this will be appealing?

Chicken:
4 chicken breasts
1 c. mayo
1 c. shredded parmesan cheese

Preheat oven to 350 degrees.  Combine mayo and cheese, and spread on top of chicken that has been placed in a baking dish coated with non-stick spray.  Bake for 45-60 minutes until cooked through.

Knorr's Italian Sides Creamy Garlic Shells

Birds Eye Green Beans and Spaetzle in a Bavarian-style Sauce -- in the freezer section

Chocolate Chunk Blondies

Chocolate Chunk Blondies

Makes about 20 bars.

Delicious and gooey and rich and dense.  It's hard to stop eating these!  The original recipe calls for 100% chocolate chunks, but I opted to use white chocolate chips for half.
Slightly adapted from: Ina Garten

2 stick unsalted butter, at room temperature
1 c. light brown sugar, lightly packed
1/2 c. granulated sugar
2 t. pure vanilla extract
2 extra-large eggs, at room temperature (I used 2 large eggs plus 1 large egg white)
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 c. chopped walnuts, optional
1-1/4 lbs. semisweet chocolate chunks (or a combo of white and dark)

Preheat oven to 350 degrees.  Grease and flour a 13x9 baking pan.

In the bowl of an electric mixer, cream butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy.  With the mixer on low, add the vanilla.  Then the eggs, one at a time, mixing well.

In a small bowl, sift together the flour, baking soda, and salt.  With the mixer still on low, slowly add the flour mixture.  Do not beat.  Fold in walnuts and chocolate.

Bake for 30 minutes.  Do not overbake!  A toothpick may not come out clean; that's okay.  Cool completely in the pan and then cut into bars.

Mini BBQ Cheddar Meatloaves

Mini BBQ Cheddar Meatloaves

Serves 8.

The original recipe calls for 1 whole onion per pound of beef, but I thought the distribution was much better when everything else besides the onion was doubled.  A tasty twist on traditional meatloaf.  We all loved it.
Slightly adapted from: Iowa Girl Eats

1 large sweet onion
2 tablespoons butter
Salt
2 lbs. lean ground beef
2 eggs, whisked
2 tablespoons Worcestershire sauce
1/2 cup + 4 tablespoons BBQ sauce, divided
1/2 cup panko bread crumbs
Pepper
4 oz. shredded cheddar cheese (about 1 cup)

Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.

Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20-30 minutes, or until no longer pink in the center.

Healthy Banana Oatmeal Breakfast Muffins

Healthy Banana Oatmeal Breakfast Muffins

Makes 18-20 muffins.

Here's a winner recipe -- a muffin that's healthy and the whole family loves.  Enough sweetness from the honey, yet plenty of healthy ingredients to start your day right.  The wee one loves these for breakfast and as an after-nap snack, and I love that I can make them, freeze them, and pull them out one by one for a wholesome, homemade treat.
Source: Fit and Healthy with Debbie

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 

Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth.

At this point in the process, you can separate the batter into different bowls, adding dark chocolate chips, nuts, blueberries, or whatever you want to make a variety of muffins.  Or you can add one ingredient to the entire batter.  Or, like I prefer them, leave them plain!  They are still great!

Divide batter among cupcake liners, and bake for 18-20 minutes (mine only took 14-15 minutes), or until toothpick comes out clean.

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

Cake Mix M&M Bars

Cake Mix M&M Bars

Makes about 20 squares.

An easy, tasty treat.  I think this would also taste great with white chocolate chips or sprinkles in place of the M&Ms.
Source: Parent Pretty

1 box yellow cake mix (I used Betty Crocker)
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup M&M's 

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs and chips or M&M's in large bowl.

Pour the batter (it's going to be thick) into a greased 9x13 baking dish. I sprayed my dish with nonstick cooking spray which worked well.

Bake your bars for 25 minutes.

It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

Pineapple-Coconut Angel Food Cake

Pineapple-Coconut Angel Food Cake

Serves 12-20, depending on how you cut it.

Light, summery, and perfect with a dollop of whipped cream or vanilla ice cream.  This is so easy, you have no reason NOT to make it.
Slightly adapted from: Dawn's Quilt Corner

1 box angel food cake
20-oz. can crushed pineapple, with juice
1-1/2 cups flaked coconut

Preheat oven to 350 degrees.

Stir together all ingredients in a mixing bowl.  Pour into a 13x9 baking pan that has been coated with nonstick spray.  Bake for 30 minutes.  Cool.  Serve with ice cream or whipped cream.

White Chicken Enchiladas

White Chicken Enchiladas

Serves 5.

These are seriously so good!  Here are some tips from the original blogger:
1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them. 
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out. 
Source: Joyful Momma's Kitchen

10 soft taco tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream - use Greek yogurt instead!

1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Stromboli with Sausage, Peppers, & Onions

Stromboli with Sausage, Peppers, & Onions

Serves 6.

This is a great stomboli recipe, and wonderful for entertaining because it's easy to eat without utensils.
Slightly adapted from: Pillsbury

1/2 lb. ground sausage
13.8-oz. can refrigerated classic pizza crust
1/4 c. pizza sauce
1 c. shredded mozzarella cheese
1/2 c. chopped green and/or red bell pepper, 
1/4 t. dried Italian seasoning

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Stromboli with Italian Meats and Cheeses

Stromboli with Italian Meats and Cheeses

Serves

Another delicious stomboli, yum!
Inspired by: Lauren's Latest

1 can refrigerated pizza dough (such as Pillsbury)
1/2 cup pizza sauce1 1/2 cups grated mozzarella cheese9 slices salami6 slices proscuitto1 egg, beatendried parsley & parmesan cheese {optional}extra pizza sauce for dipping {optional}


Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. 

Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and prosciutto. Top with remaining cheese. 

Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. 

Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

20-Minute Applesauce Cookies

20-Minute Applesauce Cookies

Makes 9-10 large cookies.

A sugar-free healthy "cookie" that's perfect for the wee one's breakfast or snack.
Source: Shape

3 ripe bananas

2 c. rolled oats1/3 c. applesauce1 tsp. vanilla extract1 tbsp. ground flax1/2 c. dried cherries, raisins, or a mix of both

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, dried cherries, flax and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Oatmeal Scotchies

Oatmeal Scotchies

Makes about 3 dozen.

Such a delicious cookie -- One of my favorites!  
Source: Paula Deen

1 cup soft butter 

1 cup packed brown sugar 1/2 cup granulated sugar2   medium eggs 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cup rolled oats 1 cup butterscotch chips 3/4 cup chopped pecans

Preheat oven to 350 degrees F.

Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop onto pan. Bake for approximately 9 minutes. Cool on baking sheet or cooling rack. 

Chalupa Pie

Chalupa Pie

Serves 6.

This was a favorite childhood meal in our household.  And now I'm realizing that adults love it too!
Source: my mom

1 8-oz. can crescent rolls
1 lb. ground beef
1 packet taco seasoning
1 can Rotel
1 c. sour cream (or greek yogurt)
1 c. shredded cheddar cheese
1-2 c. crushed tortilla chips

Preheat oven to 350 degrees.

Press crescent roll dough into a greased pie plate.  It won't look pretty, but it doesn't need to.

Meanwhile, brown ground beef.  Drain and stir in taco seasoning, Rotel, and sour cream.  Top crescent roll crust with ground beef mixture.  Top with shredded cheddar and crushed tortilla chips.

Bake for 30 minutes COVERED with foil.  Then, remove foil and bake an additional 15 minutes.  Remove from oven and allow to cool for 15 minutes more before cutting and serving.

Chicken Spaghetti

Chicken Spaghetti
Serves 6-8.

A comfort casserole perfect for winter from The Pioneer Woman.

Slightly adapted from: The Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups chicken broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, drain and combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

The Light Between Oceans

The Light Between Oceans

A heart-breaking read, but one I enjoyed.  It had my attention from the start and kept it all the way through.  This is a quick read... one I read in a week or two.

Book description from Amazon:

The debut of a stunning new voice in fiction— a novel both heartbreaking and transcendent

After four harrowing years on the Western Front, Tom Sherbourne returns to Australia and takes a job as the lighthouse keeper on Janus Rock, nearly half a day’s journey from the coast. To this isolated island, where the supply boat comes once a season and shore leaves are granted every other year at best, Tom brings a young, bold, and loving wife, Isabel. Years later, after two miscarriages and one stillbirth, the grieving Isabel hears a baby’s cries on the wind. A boat has washed up onshore carrying a dead man and a living baby.

Tom, whose records as a lighthouse keeper are meticulous and whose moral principles have withstood a horrific war, wants to report the man and infant immediately. But Isabel has taken the tiny baby to her breast. Against Tom’s judgment, they claim her as their own and name her Lucy. When she is two, Tom and Isabel return to the mainland and are reminded that there are other people in the world. Their choice has devastated one of them.

M. L. Stedman’s mesmerizing, beautifully written novel seduces us into accommodating Isabel’s decision to keep this “gift from God.” And we are swept into a story about extraordinarily compelling characters seeking to find their North Star in a world where there is no right answer, where justice for one person is another’s tragic loss.

The Light Between Oceans is exquisite and unforgettable, a deeply moving novel.

Vermont Maple Bread Pudding

Vermont Maple Bread Pudding

Serves 6-8.

A rich, tasty breakfast.  Serve with fresh fruit.
Slightly adapted from: Pillsbury

12-14 oz. loaf crusty French bread, cut into 2" cubes
6 eggs
1/2 c. maple syrup
3/4 c. sugar
1-1/2 t. baking powder
1 pint (2 c.) half-and-half
1 c. milk
1/2 c. cream cheese frosting
1 container (6 oz.) vanilla yogurt

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cut-up bread in large bowl.
• In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, and milk until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
• Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
• To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover.