Overnight Oatmeal - healthy easy fancy delicious

Recipe from here: The Yummy Life

 

My ward friend Mel Bruse gave these out at a Relief Society Night "favorites" night and I fell in love.  I already LOVE oatmeal, it's healthy and filling, but her recipe was awesome.  Also on the website there are a lot of other varieties to try.  Do you have a favorite?  Even if you aren't that into Oatmeal it's worth a try!

 

Lasts about up to a week~  Although it usually doesn't stay around often

 

Fun to use as a party or shower favor too and tie with ribbon/tags etc.

Orange Fluff Jell-O Salad Six Sister's Stuff pg. 98

Great as a salad, side dish or dessert for parties or big dinners. 

I like how it holds up better than a plain Jello and love the taste during warmer months! 

 I do want to experiment with different gelatin and give that a try with taste and color. (pink/blue boy or girl... or green for St. Patty's etc.)

Ingredients:
1 (6 ounce) package cook and serve vanilla pudding (I typically find 3 ounces and buy 2)
1 (6 ounce) package orange gelatin
2 cups water
1 (16 ounce) container nondairy whipped topping  (cool whip I use and thaw a bit to make folding easier.  I never store in the freezer like they tell you to, always in my fridge)
1 (10 ounce) bag mini marshmallows
1 can pineapple tidbits (any size), drained
1 can mandarin oranges (any size), drained
2 bananas, sliced (optional)

Combine pudding mix, Jell-O, and water in a saucepan over medium heat and bring to a boil.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in whipped topping, marshmallows, and all fruit except bananas.  Chill about an hour before serving.  If using bananas, stir in right before serving so they don't turn brown.

Makes 8-10 Servings

I have made this twice the night before and still turns out great!  A new quick fav, and it's sort of fun to say you've made a "fluff" before.  I even took to a funeral for "fruit salad"  it was all gone so I think it was a fun new fruity dish.

 

from pg. 98

Six Sister's Stuff: Family Recipes, Fun Crafts, and So Much More!

A Cute Waffle Cook

Lizzie made whole wheat waffles this morning with a little help from Dad.  She and her Dad learned math facts while they were measuring ingredients.  Mom got to stay in bed and sleep in while they were busy making breakfast.  Stacie thought it was so nice to have breakfast all ready when she got up.  They look yummy!

Whole Wheat Waffles

A light, crispy waffle with a nutty wheat flavor.  Dad and I have them every Saturday night for dinner!

2 eggs
1/2 cup butter, melted
1 3/4 cup milk
2 cups whole wheat flour
4 t. baking powder
1 t. sugar
1/2 t. salt

Heat up your waffle iron.  Whip the eggs and butter together.  Add remaining ingredients and mix, but not too much.  Lightly butter the waffle iron and pour about a quarter of the batter on the iron.  Close the lid and let cook until golden brown.  Serve hot with butter, syrup, sliced bananas, strawberries, blueberries or whatever you love on waffles.  Make 4 large waffles.

These can also easily be made with white flour if you don't have wheat flour.  Be careful not to pour the melted butter into the cold milk or it will solidify in bits.  I whip the eggs and butter together first and then add the milk.

Fire-Roasted Artichokes

Artichokes - one half per person

Olive oil

Kosher salt

Freshly ground pepper

Hollandaise sauce

Preping the artichokes:
Snip the stem so that it is about a half inch below the artichoke.  With a very sharp knife, cut off the top of the leaves about one inch from the top.  With scissors, snip the tips of the remaining leaves to remove the thorn.

Fill a large pot with water and about 1/4 cup lemon juice.  Bring to a boil.  Add artichokes and keep the water at a rolling boil.  Cook about 25 minutes.  Remove from water, place on a plate, cover with plastic wrap and put in the fridge until cold.  This is best if done the day before.

Before serving, cut the artichoke in half.  Take out the purple leaves and the choke.  The choke is the fuzzy stuff.  Scoop it out with a spoon.

Roasting the artichokes:
Preheat the grill.  Brush both sides of the artichoke halves with olive oil.  Sprinkle with kosher salt and pepper.  Place on the grill, cut side up.  Grill with the lid closed for 10 minutes.  Flip them over and continue grilling another 10 minutes.  Serve on individual plates with hollandaise sauce or your favorite dipping sauce.

Hollandaise Sauce
This takes time and can't be rushed but is so worth it!

2 egg yolks
3 T. lemon juice
1/4 cup butter
1/4 cup butter

In small saucepan, whisk egg yolks and lemon juice.  Place in the stove at medium low and add 1/4 cup butter.  Stir until the butter is completely melted.  The point is for it to take a while to melt and begin to thicken.  If it is cooked to hot the egg yolk and butter will separate.  After the first butter is melted, add the second butter and keep stirring.  When the second butter is completely melted it should begin to thicken to the consistency of pudding.  Then it is finished!

Dad is perfect at Hollandaise because he just keeps stirring and doesn't stop.  He isn't distracted by other things and it always comes out perfectly.  I have tried a few mock hollandaise sauce recipes but am never very happy with them so I always come back to this recipe.  I only make it a few times a year anyway.


If you have never eaten an artichoke before, start with the outer leaves, dip in sauce and pull the soft end through your teeth to get the soft yummy portion of the leaf.  As you get closer to the center, the leaves are softer.  When you finish the leaves, slice up the heart of the artichoke and enjoy.  Absolutely heaven!

Cherry Crumble Pie

Cherry Crumble Pie
If you're new to making pies, this is a great recipe to try.  The crumb topping is delicious and really a no-fail choice for a top crust.  One of Matt's top 5...also a good combo of a cobbler/pie dessert that all seem to enjoy.  I'm sure other fruit would be just as great too~

Picture doesn't do it justice either - sorry I don't have a better pic~

1 (29oz.) jar tart pie cherries in water (usually I have to buy in 2 cans Smith's had them about $2.00/can which was better than Walmart's price)
3/4 cup granulated sugar
3 T. cornstarch
1/2 t. salt
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
1/3 cups walnuts, chopped (about 1.5 ounces)
1/2 t. ground cinnamon
3 Tablespoons cold unsalted butter, cut into small pieces
1 Baked Pie Shell
Vanilla ice cream optional to serve with

Heat the oven to 425F.  Drain the cherries and reserve 1/3 cup of the liquid.  Stir the cherries, granulated sugar, cornstarch, salt and reserved cherry liquid together in a medium-sized bowl.  Toss the flour, brown sugar, oats, walnuts, and cinnamon together in another medium-size bowl.  Mix in the butter using a pastry blender or your fingers until a crumbly mixture forms.  Pour the cherry mixture into the Baked Pie Shell.  Sprinkle the crumb topping evenly over the cherries.  Bake for 15 minutes.  Lower the oven temperature to 350F and continue to bake until the topping is deep golden brown--30-35 min. more.  Transfer to a wire rack to cool slightly.  Serve warm. (with vanilla ice cream!)

about 8 servings in 1 nine inch pie:   417 calories / serving
from The Farm Chicks in the Kitchen book

Ifs, Ands and Nuts Cookies

This recipe comes from the Lion House Cookies & Sweets cookbook.  It is an over the top peanut butter cookie with peanuts, chocolate chips and peanut butter chips.  Divine!

1 cup butter

1 ¼ cups chunky peanut butter

1 ½ cups packed brown sugar

½ cup sugar

2 eggs

2 cups flour

2 t. baking soda

1 cup unsalted peanuts

2 cups semisweet chocolate chips

1 cup peanut butter chips

Heat oven to 350°.  Beat together butter, peanut butter and sugars.  Add eggs and mix.  Add flour and soda.  Stir in peanuts, chocolate chips and peanut butter chips.  Shape into balls or use a cookie scoop and place on ungreased baking tray (I use a cookie scoop).  Flatten slightly.  Bake 8 to 10 minutes.  Makes 4 - 5 dozen.  

Any suggestions for a better name?  Let me know if you have any ideas.