It Inspired Me

I have been searching for a recipe for cake pops that did not use packaged cake mix and packaged frosting.  Well, I finally found it.  These are delicious.  They are better cool.  I've been storing them in the garage this winter so they are chilled.  When they are served at room temperature, they are not as good.  Thanks Martha Stewart for the great recipe! 9-by-13-inch Chocolate cake (listed below) 2 c. Cream cheese buttercream frosting (listed below) 1 package chocolate coating bark 1 package white coating bark or pink candy melts Sprinkles, for garnish Candy-coated chocolates, such as M&M's, for garnish Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes. Roll mixture into 1 1/4- to 1 1/2-inc

Thanks for Kris B I got to enjoy these delicious treats! Yes I may have enjoyed a bit too many, but how can you help it when they are so light, fluffy and delicious? If I ever got so inspired, I would love to try to make these with Alton Brown's homemade marshmallows! They would probably be unbelievable! Hope you enjoy them as much as we did. 4 tablespoons salted butter, plus more for greasing One 10-ounce bag marshmallows 1/4 teaspoon salt 6 cups rice cereal 1 bag mini white marshmallows Rainbow sprinkles, to decorate Thoroughly grease a 9- by 13-inch pan with softened butter.  In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.  Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles. Let cool completely, and then cut

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves of garlic , peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or un

I had a hankering for an italian shrimp pasta recipe and came upon this.  Based on reviews from others, I tweaked the recipe a bit.  I will first give you the recipe as printed, then will list what I did to tweak. 3 tablespoons olive oil 1 pound peeled large shrimp 3 large garlic cloves, forced through a garlic press 1/4 teaspoon dried oregano 1/2 cup sweet (red) vermouth 1 (14- to 15-ounce) can diced tomatoes, drained 3/4 cup heavy cream 1/2 teaspoon fresh lemon juice 1/2 pound capellini Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 qua

1/4 cup mayonnaise 1-1/2 teaspoons honey 3/4 teaspoon snipped fresh dill 3/4 teaspoon Dijon mustard Dash salt Dash pepper 1 cup cubed cooked chicken breast 3/4 cup shredded cheddar cheese 1/2 cup chopped peeled apple 1/4 cup chopped pecans, toasted 6 slices white bread 4 teaspoons butter, softened In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches.  Grill until brown and cheese melted.

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.  Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

I was looking for a different salad to make, to switch things up a bit.  This salad, unfortunately, is nothing all that unique.  This was really no different than any other lettuce salad that I've made in the past. 3/4 cup vegetable oil 1/4 cup fresh lemon juice 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces 2 cups chopped tomatoes 1 cup shredded Swiss cheese 2/3 cup slivered almonds, toasted 1/2 cup grated Parmesan cheese 8 bacon strips, cooked and crumbled 1 cup Caesar salad croutons In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Again, looking for a new recipe I looked to allrecipes.com and found this recipe.  The cinnamon chips were fantastic!  The fruit salad was good as well.  I did deviate slightly by leaving out one apple and adding two pears.  I think any fruit that was in season, would be good here. 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.   Preheat oven to 350 degrees F (175 degrees C).   Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wed

I was looking for a new recipe to bring to celebrate the 4th of July.  I wanted to bring some fruit but wanted to bring something to go with it.  Horray to allrecipes.com again.  I used cool whipe instead of whipped and it was still good. 1 (8 ounce) package cream cheese, softened 1/2 cup sour cream, for topping 1 cup whipped cream 1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon maple syrup 1 teaspoon vanilla extract In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.

Chicken pie is a hands down favorite in my house.  We never have to tell the girls to finish their dinner.  This is one of those rare meals that we can all enjoy and eat in peace!  I hope you enjoy it as much as we do.  A few variations that we have done...my husband loves to include vegetables in every meal so he enjoys vegetables on top of the chicken.  It is good too, but i prefer the plain and then have the veggies on the side.  It is also good with mashed potatoes on the side.  I also always serve a side of chicken gravy. Pie Crust (if you dare it is delicious but the store bought is always quicker) 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 -8 tablespoons cold water Filling 2 1/2 cups chopped cooked chicken 1 teaspoon salt 1 teaspoon ground pepper 3 tablespoons flour 1 cup chicken broth 1 -2 tablespoon butter, cut in pieces (optional) Crumb Topping 1/4 cup all-purpose flour 1 tablespoon butter For Pie Crust, combine flour and salt in a

This one is good but not as good as the others. I still have to try different ways of preparing it. So far I have only fried it in a frying pan. I think it would be good to roll strips of chicken in flour then lightly brown. Then add the sauce and let it cook for a while. But that is yet to come. Makes 3 entrees, 4 servings each 1 tray (6lbs.) Chicken half breasts 1 1/2 c. chopped dried sweet cherries 1 c. hot water 1 ½ c. chicken broth (I prefer vegetable broth) 6 T. white balsamic vinegar (or white wine vinegar) 3 t. sugar ¾ t. sea salt wax paper 3 one gallon freezer bags Lay each piece of chicken between wax paper and pound to 1 inch thick. Divide chicken equally into gallon bags. Put cherries in a small bowl and cover with hot water. Let stand 5 minutes. Measure 1/2c. chicken broth, 2T. vinegar, 1t. sugar, and 1/4t. salt into each bag with chicken. Drain cherries. Divide cherries into bags. Seal and shake gently. Freeze. To Cook: Thaw entree in refrigerator. Heat oil in skillet ove

I hammed and hawed over what to do for my girls' teacher gifts this year.  Thanks to Pinterest, I came up with this.  I took one picture from each side of it.  The teachers seemed to like it and it was fun to put together.  Target had almost everything except for the Izze - they only sell it in cans at Target. 

This is a recipe for baked white wine pork chops. I am not always a fan of breaded baked pork chops as they tend to dry out so easily. These were a pleasant surprise. I did, however, deviate from the original recipe. It says to have them covered for the entire baking time. I kept them covered for the first 30 or so minutes. Then I flipped the chops and baked for about another 20 to 30 minutes after flipping. Then I mixed the sauce and poured around the chops. They were really tender and quite flavorful. The sauce was delicious with cooked broccoli. I think this is a keeper. 6 pork chops 1 tsp garlic powder 2 eggs, beaten ¼ c flour 2 c bread crumbs 4 T Olive Oil 1 (10.75oz) can condensed cream of mushroom soup ½ c milk Preheat oven to 350 degrees F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil

Made these to take in the morning to our scrapbook day. I had to try them to be sure they are okay to share! They are delicious! And very easy to make. 1 cup sour cream 1 teaspoon baking soda 4 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/4 teaspoon cream of tartar 1 teaspoon salt 1 cup butter 1 egg 1 cup raisins (optional) In a small bowl, blend the sour cream and baking soda, and set aside.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Made these tonight to bring to our scrapbook day tomorrow. I brushed my teeth before trying them. But, the hubby gives them a large thumbs up! 1 egg white 1 teaspoon cold water 4 cups whole almonds 1/2 c sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.  Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

This is a recipe from Pampered Chef. It is very easy and tasty. It is one of those recipes that is okay, but nothing overly exciting. If you are looking for a good and easy meal, this would be fine. If you are looking for something really good, choose something else. I would personally choose to cook this on the stove, cooking the noodles separately to avoid the starchy-ness of the noodles. 4 garlic cloves, peeled 2 c. grape or cherry tomatoes 3 c. uncooked mezze penne pasta 3 c. chicken or vegetable broth 3/4 c. dry white wine (ie Chardonnay) 1/2 t salt 1/2 t. ground black pepper 1 1/4 c. lightly packed fresh basil leaves, divided 1 oz. Parmesan cheese, grated (about 1/4 c. packed) 2 c. diced chicken breasts Additional grated fresh Parmesan cheese and ground pepper (optional) Combine garlic and tomatoes into microwavable dish and cook on high for 4-5 minutes or until tomatoes begin to burst, stirring after two minutes. Crush tomatoes. Add pasta, broth, wine, salt and pepper.

Let me start by saying I have found no way to make a latte at home that even compares to the coffee shops.  That said, this was a pretty tasty drink.  I think it's worth a try. 2 cups half and half, whole milk reduced fat or skim milk 2 tablespoons canned pumpkin puree 1 – 2 tablespoons sugar 2 tablespoons vanilla extract 1/2 teaspoon pumpkin pie spice 1-4 shots espresso or very strong coffee (Double the amount of grounds per cup to get strong coffee) Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.  Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.   Makes about 1 – 2 servings.

I LOVE white russians so this recipe was calling my name.  It is very easy and delicious.  Just be sure you have time to make it.  I read that you can change the vodka to rum and it makes a tia maria.  That is next for me to try.  I made a double batch of this over the holidays and gave it as gifts;  it was very well received by its recipients.   1 quart water  2-1/2 c sugar 3 T instant coffee 1 T vanilla 2-1/2 c vodka  Boil water, coffee and sugar.  Simmer for three hours, stirring frequently.  Let cool and add vanilla and vodka.  If you add these while it is still hot, much of it will evaporate.  Store in a tightly sealed bottle. 

This is a Fix Freeze and Feast recipe that is divided for one serving. I put it in a glass dish covered with aluminum foil. I put it in the over before the girls' gymnastics and enjoyed when we got home 1-1/2 hours later. It was delicious! This is a keeper! 1/2 c Honey 1/4 c butter Generous 3 T Mustard 1 t curry powder 1 t Kosher Salt Mix all ingredients into a sauce pan until well blended. Pour on top of chicken. (I used chicken legs but chicken breast would be just as good) Bake at 350 until cooked through, about 60 minutes.  I served it with cooked broccoli with browned butter. Would be very good over cous cous or rice.

Children's DHA 250 mg Strawberry Flavor By Nordic Naturals I have tried a few different Omega 3 supplements for my daughter.  I happened upon Nordic Naturals brand supplements and, after reading many many reviews, decided I would buy a bottle of the chewable.  I first tried the Gummy Worms.  These were a huge hit in my house.  The thing I always wonder is what is really in the gummy supplements.  The problem is that my daughter is very picky  with vitamins.  If I don't get the gummy kind, she won't take them.  Henceforth, I tried the gummy worms.  At $25 for 30 gummies, I was open to another type.  Since the gummies were a hit, I thought I would stick to the same brand and try the Nordic Naturals Strawberry Chewable Children's supplement.  After only one tab, I was told that these are not good.  I had my non picky daughter try it and she as well said they tasted bad.   We have moved on to other types in hopes of finding a less expensive but liked alternative.  To b

Macaroni and Cheese  This is a recipe that was posted as a copy cat of Noodles and Co.  It is a bit on the bland side for my liking.  Perhaps some white pepper would jazz it up a bit.  It made a very large amount so I have a ton of leftovers.  It would probably be good with some tuna or shredded/cubed chicken mixed in.  It took a very long time for the roux to thicken so be prepared with extra time.  I would say it took cooking the roux 30 minutes.  Here it is: 1 lb. macaroni 1/4 cup butter 1/4 cup flour 3 cups milk 1/2 tsp salt 3 cups shredded monterey jack cheese shredded cheddar cheese Cook macaroni according to directions on package. Set aside. In saucepan, melt butter over medium heat. Stir in flour until well combined. Slowly stir in milk, and whisk until thickened. Add salt and remove from heat. Add monterey jack cheese and stir until melted.

I was looking for a different way to make/serve oatmeal.  I searched on my favorite allrecipes.com and found this recipe.  I will say it was good but did not have that WOW feeling that I like from a recipe.  So, I think this will go in my, maybe someday pile. Dominican Style Oatmeal "This oatmeal is not like your typical breakfast. It's more like a hearty beverage cooked with milk, cinnamon, and sugar. " Ingredients: 1 1/2 cups milk 1/2 cup quick cooking oats 2 tablespoons white sugar 1/4 teaspoon ground cinnamon 1 pinch ground nutmeg 1 pinch salt Directions: 1. Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly for 2 minutes.

This was an  easy & tasty casserole, My girls also loved it, which makes it a win win!  I served it with green beans and buttermilk biscuits, which was a great combination.  I have to admit that I forgot to buy the cream of chicken so I had to use the cream of mushroom that I had in the pantry.  I think it was still great!  6 skinless, boneless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 2 cups herb-seasoned stuffing mix          (Pepperidge Farm Herb Blend is good) 1/4 cup butter Preheat oven to 350.  Arrange chicken in 12x8x2 baking dish.  Top with Swiss cheese slices.  Combine soup and milk and stir well.  Spoon mixture over chicken and sprinkle with stuffing mix.  Drizzle butter or margarine over crumbs.  Bake for 50 minutes and enjoy!

I love a good Chai Tea Latte but hate the amount of money it costs at the "good" coffee shops. I was trying to buy the boxes from the grocery store but seem to have to throw out half of it before I could get through a whole box by myself. Wellll...I have found a solution! Here's a great recipe that costs a portion of that container from the grocery store. And, if you like that larger amount, you can make your own stock to have in the refrigerator! 2 C. Water 4 Regular Tea Bags 1/4 teaspoon ginger   1/4 teaspoon cardamon Dash ground cloves 2-3 T Sugar 2 1/2 C. Milk In your sauce pan, mix water, spices and tea. Bring to a boil and boil for five minutes. The tea bags may break open, but that's okay as you can strain later. After it has boiled for five minutes, add the sugar. Add milk and return to a boil. Watch it at this point as it could quickly and easily boil over.  Strain and enjoy. 

Tonight was breakfast for dinner in my house, my personal favorite. I tried a new recipe for waffles. It called for 1-1/2 cups of flour. I recently bought a new wheat flour that is very light, so I used all 1-1/2 cups of wheat flour, and no white flour. Because it is such a light flour, I was able to get away with this and it was delicious. If you had a heavier wheat flour, you would probably not be able to get away with this. 1 1/2 cups all-purpose flour 1 cup quick-cooking rolled oats 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 eggs, slightly beaten 1 1/2 cups milk 6 tablespoons butter, melted 2 tablespoons brown sugar In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do

Tonight was breakfast for dinner in my house, my personal favorite!  I tried Oatmeal waffles, and needed something to serve with them.  I found these apples and thought it was a great addition.  They were very tasty combination. The only thing I would change is that I would use less brown sugar. 1/4 cup butter 4 large tart apples - peeled, cored and sliced 1/4 inch thick 2 teaspoons cornstarch 1/2 cup cold water 1/2 cup brown sugar 1/2 teaspoon ground cinnamon In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Let me start by saying, I ordered this cleaner off of Amazon, as a refurbished product. When I received it, it was in great condition and was working appropriately. This unit is for steam cleaning your floors. It is unique from its competitors because it has an attachment to steam the carpet. It also boasts its unique front steam jets. There is no vacuum component to this cleaner. It is simple to use. There's no on/off button. It is turned on when plugging it in. The only controls on the unit are for the amount of steam. There is a washable cloth that is attached to the base by Velcro. The unit comes with four of these cloths, two for floors, two for carpets. To use: Pour water into the tank which is closed by a screw cap. No additives are needed as the steam will do the cleaning. To warm the water, simply plug in the unit. While warming, you must prepare your floors by vacuuming or sweeping. The green light will come on when the water is hot enough to start yo

I've come up with a new method for finding good recipes. I go to allrecipes.com and type in the category of food I am looking for - here I typed in muffins. Then I sort it based on rating. Those recipes that have a 5* with thousands of ratings must be good. Well, it was true here. These are delish! 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon vanilla extract 1 cup mashed ripe bananas 3/4 cup semisweet chocolate chips In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

These were good but not as good as the banana chocolate chip muffins. They are also best fresh. Get old tasting after a few days. Anna L. first introduced me to these at MOPS. Thanks Anna! 1/2 cup white sugar 1/4 cup margarine, melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup margarine, melted 1/2 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.  Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon

I tried this one after a good recommendation from my Aunt. This is a nice breakfast to make the night before. Just pull it out of the refrigerator in the morning, bake and tada! Just be sure not to bake too long or it is dried out. Really good topped with milk. 1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until firm, about 45 minutes. Serve hot with warm milk, if desired. We also tried baking

This looked so good, so I saved it for a MOPS breakfast. Yeah...maybe shouldn't have done that. Cooking this on low in the crockpot overnight was way to long. It was brown and mushy. So take this one off the to do list. 1 pkg. (26 ounces) frozen shredding hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 1 cup (4 ounces) shredding mozzarella cheese 1/2 cup (2 ounces) shredding parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1 teaspoon salt 1/4 ground black pepper Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. Y