Grilled Pepper Poppers

I know I haven't posted anything in forever, but this recipe is definitely worth sharing!  We had friends over and grilled last night and I decided to try these for an appetizer.  They are so delicious!  This is a Cooking Light recipe, and it came with the suggestion that if jalapenos are too spicy you can substitute with a milder chile.  I even think it would be good with sweet mini peppers.

1/2 C soft goat cheese
1/2 C light or fat-free cream cheese
1/2 C grated fresh parmesan cheese
1/2 C finely chopped seeded tomato
2 Tb thinly sliced green onions
2 Tb chopped fresh sage (I skipped this)
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded
2 Tb chopped fresh cilantro

Prepare grill to medium high heat.

Combine first 7 ingredients in a bowl, stirring well.  Spoon cheese mixture into each pepper half.  Place the pepper halves, cheese side up on a grill rack coated with cooking spray.  Grill about 5 minutes.  Enjoy!

Fruity Steel Cut Oats

Another one of our favorite breakfasts! The original recipe called for 1/4-1/2 cup brown sugar, but I have never needed to put any brown sugar in at all as all the fruit and the 1/3 cup juice sweetens it quite nicely! And same as with the last recipe, if you don't want to take the time to toast the oats
(or don't want to add the butter), just skip the butter/toasting part, start with boiling the water, then add the oats and simmer.

1 tbsp. butter
1/2 cup steel cut oats
1 1/2 cups boiling water
1/3 cup apple juice
1 ripe pear or 1 apple, peeled and cut into chunks
1/8 tsp. ground cinnamon
1/4 cup craisins (I love doing mostly golden raisins and some craisins)
1/4 cup pecans (optional)

In small sauce pan melt the butter and add the oats. Stir for about 2 minutes to toast. Add the boiling water and reduce heat. Simmer (uncovered) for 25 minutes. Stir in apple juice, apples, and craising/raisins and simmer for additional 10-15 minutes. If oats are desired softness, remove from heat, and allow to sit for a few minutes. Spoon into bowls and top with nuts (if desired).

Steel-Cut Oats with Bananas and Strawberries (or blueberries)

One of Josie's and my favorite breakfasts! I halve this for the two of us, and usually have a little extra.

1 tbsp unsalted butter *
1 cup steel-cut oats
3 cups water
1 cup whole milk (I use my 1%)
3 tbsp brown sugar
1/2 tsp. kosher salt
1 ripe banana, sliced
2 cups strawberries (or I think it's even better with blueberries!)

Melt the butter in a medium saucepan over medium heat.  Add the oats and toast, while stirring, until they smell nice and nutty, about 3 minutes. Add the water, milk, brown sugar and salt. Turn up the heat, bring to a simmer and cover. Cook for 20 minutes, stirring occasionally to keep the oats from sticking to the bottom of the pan. Remove the lid and stir in the banana. Cover again and cook for 10 more minutes, stirring on occasion, until the oats are soft and creamy. Stir in the berries right before serving.

*Note: if you don't want to add the butter, or if you don't want to have to take the time to toast the oats, just start by boiling the water and milk, then adding the oats, brown sugar and salt, then turning it down to simmer.

Orzo Salad with Spicy Buttermilk Dressing

 

Cookinglight

Ingredients

    1 cup uncooked orzo

1 cup frozen whole-kernel corn, thawed and drained

12 cherry tomatoes, quartered

3 green onions, sliced

1 (15-ounce) can black beans, rinsed and drained

1/4 cup low-fat buttermilk

3 tablespoons chopped fresh cilantro, divided

3 tablespoons fresh lime juice

2 tablespoons light sour cream

2 tablespoons canola mayonnaise

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

2 garlic cloves, crushed

1 peeled avocado, cut into 8 wedges

1 tablespoon chopped fresh parsley

 

Preparation

1. 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
2. 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Peanut Butter S'more Bars

Seriously, one of the best desserts I have ever eaten. :) Thanks, Pinch of Yum, for the recipe and photo.

 I just looked up how "much" crumbs are in six crushed graham crackers.  One site I found said seven crackers is one cup.  The other site said six crackers is one cup....

I first had these at Justin and Jamie's house and was crazy about them! They told me it was Jessica's recipe!  Thanks to all!....

Mom

Ingredients:

• ½ cup butter, softened
• ¼ cup packed brown sugar
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 graham crackers, crushed into fine crumbs
• 2 Giant Hershey’s milk chocolate bars, 7 ounces each
• 1 jar marshmallow cream, 7 ounces
• ½ cup peanut butter

Instructions

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 20-30 minutes (the original recipe said 30, but mine is done in less than 25) or until golden brown on top. Let cool for best serving results (see notes).

Notes

For  the least amount of gooey mess while serving, let cool 12 hours (author let hers cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff.

Party Punch

I don't know the name of this fabulous party punch, so if you have any suggestions, do tell.

2 Liters Sprite
1 can frozen limeade
1 cucumber peeled and thinly sliced

Combine in a punch bowl and enjoy.

Cinnamon Swirl Cake

This is the white cinnamon cake that Melissa brought to Josie's baby blessing luncheon! Only Mom and Bekah would have been lucky enough to know what I'm talking about, but it was mighty tasty!

Ingredients:

Cake

• 1 white cake mix, prepared as directed on box
• 1 tsp. cinnamon
• 1 1/2 c. graham cracker crumbs
• 1/2 c. butter, melted
• 1/2 c. brown sugar

Cream Cheese Frosting

• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 c. butter, softened
• 1 tsp. vanilla
• 1 to 1 1/2 lbs. powdered sugar

Instructions

• Preheat oven to 350 degrees.
• Spray 9x13 inch pan with cooking spray.
• Prepare white cake mix according to package directions.
• In separate bowl, combine cinnamon, graham cracker crumbs, butter and brown sugar. Stir until combined and crumbly.
• Pour half of the cake batter into pan. Sprinkle half of the cinnamon mixture over batter, then run a knife through it to swirl. Repeat using remaining cake batter and cinnamon mixture.
• Bake according to cake package directions.
• Frosting: Beat together cream cheese, butter and vanilla. Slowly add powdered sugar until desired consistency.
• Spread over cooled cake.
• Optional garnish: Reserve a little cinnamon mixture to sprinkle over cake.
• **I love to serve this cake while still slightly warm!