Strawberry Almond Overnight Oats

We have been digging overnight oats at our house lately!  It's an easy way for me to make my hubby breakfast he can take to the office, because lets be honest...I'm ALWAYS asleep when he walks out the door.  We have made some we loved, others leave something to be desired.  So the good ones are the ones you will see here.  My other go-to one is the Blueberry Muffin Overnight Oats.  In our trials of different oats, I have found I need texture.  I can't just have oats with mashed up bananas.  I need chunks of fruit, or nuts, or both.  Hence this one made the cut!  It was super yummy...in fact I got a text the morning after I made it from the mister saying "these oats are super good!"  So there you go...husband approved ;)  Enjoy!  


Strawberry Almond Overnight Oats


1/2 cup old fashioned rolled oats
1/2 cup vanilla almond milk (sweetened or unsweetened)
1 teaspoon chia seeds
1 tablespoon strawberry jam (plus more, if desired)
2 teaspoons honey, or more to taste
1 tablespoon almond butter
1 tablespoon sliced almonds
4 strawberries

In a jar or bowl, combine oats, almond milk, chia seeds, jam, and honey. Stir until well combined and all the oats are covered in liquid. Cover and refrigerate overnight.

For serving: warm oats in the microwave, if desired. Add almond butter and little more jam and stir just slightly so that you can see the swirls. Top with sliced almonds and strawberries.

Recipe Source:  Julie's Eats and Treats

Berry Cheesecake Salad

Sometimes in the summer we like to have or invited to last minute get-togethers.  Then comes the dilemma of what to take to these last minute get-togethers.  As long as you have these ingredients together, this delectable salad comes together in 10 minutes...TOPS.  

It was seriously so good, so addictive!  I may make this every week this summer :)  I have another similar recipe...(click here) that is super yummy as well.  Try both and tell me which one you prefer.  Enjoy!

Berry Cheesecake Salad

1 (8 ounce) cream cheese, softened
½ cup sugar
8 oz cool whip, thawed
6 cups berries, I used:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries

In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Recipe Source:  The Recipe Critic

Marshmallow Fruit Dip

 In my chruch, I am in charge of a group of 8-year olds, doing bi-weekly activities to help them progress towards finishing goals.  It is AWESOME!  I only get boy stuff at my house, so this is my time to let my girlie girl come out.  This last week we talked about personal hygiene, painted nails, and had some yummy "girlie" snacks.  This fruit dip is super simple, and makes plain 'ole fruit a little more exciting for the kiddos (who am I kidding, I LOVE it too :)

Marshmallow Fruit Dip

1 Jar Marshmallow Cream
8 oz cream cheese, softened
1 tsp. vanilla extract

Mix all ingredients together with hand mixer, chill until ready to serve.

Strawberry Agua Fresca

I tell you what...ever since moving to Washington, I have been immersed in Mexican culture.  We live in a predominantly agricultural area, and as that goes there are many migrant workers here.  We have had some of the best food around here I have ever had. One of the farming communities around  has a huge Cinco de Mayo festival every year which we have loved attending.  There, we have had some legit enchiladas, churros, tamarindo apples, and some amazing tacos.  One of my favorite things I discovered in going to this festival is fantastic agua fresca.  Basically this is infused fruit water with a little sugar.  So, so good!  I'd rather have this than a soda any day.  This was my first attempt at this, and I am so excited to try some other varieties!

Strawberry Agua Fresca


2 cups ripe strawberries, hulled and sliced
½ cup granulated sugar
4 cups water
Sliced strawberries for garnish, optional

In a medium sized bowl, mash your strawberries, sugar and about a half cup of water, cover and place in your refrigerator.

After a couple of hours, take the strawberry mixture out of the refrigerator and blend.

Run the mixture through a fine mesh strainer, keeping the resulting strawberry juice and discarding the pulp and seeds.

Add the remaining water to the strawberry juice, chill and serve with ice and sliced strawberries for garnish!

Recipe Source:  A Night Owl Blog

Mango Lassi

I have never had a pregnancy like this one...I am out of the "sicky" phase, but I still can't think of anything that ever sounds good.  Therefore, I have been trying to make myself eat a few healthy things at least since nothing sounds good.  This was my lunch today.  I've had it saved in my files for a very long time, and am glad I finally gave it a try!  I gulped down this entire 32 ounce smoothie by my lonesome, and it's probably all I will eat all day...but hey, at least I got in my daily fruit intake :)

It was very tasty, and now I am excited to keep the smoothie thing going and hopefully it will continue to taste good!  I had to improvise on a few things that I was out of, but it turned out well in the end.  Enjoy!

Mango Lassi

2 ripe mangoes, peeled, seeded and cut into chunks

1 1/2 cups plain yogurt (didn't have enough, so I used half peach)

1/3 cup sugar

1/2 cup milk (ooops...ran out of milk this morning, water worked well in it's place)

6-8 frozen (or fresh) strawberries

handful of ice (or to taste)

Blend all the ingredients until smooth.

Recipe Source:  Mel's Kitchen Cafe

Creamy Berry Salad

I have had this recipe in my files for a long time...I'm talking like 3 years! I am really glad I finally tried this, it is super yummy! It reminds me a lot of a sherbet ice cream I had growing up that had raspberries and bananas in it.  The filling alone is yummy enough to eat on it's own!

I halved this recipe to eat with just my small family, but the full recipe will fill a large bowl, enough for any potluck or party.

Creamy Berry Salad

2 instant cheesecake jello pudding mix
1 8oz cool whip
1 large carton of strawberry yogurt (The big one, 36 oz I think it is)

Mix these ingredients together and refrigerate.

Just before serving, Add:

1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas

OR use all fresh berries:

2 containers fresh strawberries, 1 pint blackberries, 1 pint raspberries and 2 bananas. Add more as desired.

Mix gently and serve right away!

Recipe Source: Oh Sweet Basil

Copykat Maddox Raspberry Honey Butter

My grandparents lived in Brigham City when I was little, so naturally I've been to Maddox a time or two!  Their rolls are phenomenal (that's my next copykat recipe to tackle), and the yummy raspberry butter that comes with it just makes them that much more special.  Now if only I can find somewhere outside of Utah that sells turkey steaks...

I was trying to think of something different to eat on our "Utah scones" one morning, and this honey butter popped into my head, luckily there are many others out there that had already figured it out and I could just use their recipe.  Unfortunately today I didn't have raspberry preserves, but strawberry preserves were a nice substitute!! Enjoy :)

Copykat Maddox Raspberry/Strawberry Honey Butter

½ c butter, softened
½ c honey
½ c red raspberry preserves (strawberry preserves worked out well, too!)
½ tsp vanilla

Beat butter until soft. Add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store refrigerated, in a plastic container.

Recipe Source:  Norton Family Recipes

2 Ingredient Lemon Cake/Bars

I hate to brag for those of you that still have snow on the ground, but we haven't had any since Christmas!  I thought living in Washington we'd get more of it, but nonetheless our grass is bare.  Now that we have been having lots of sunny days and most of them being 60+ degree days I have Spring Fever :)  So for my contribution this week, I'd like to share a delightfully Springtime dessert.  

The stores have been carrying amazing strawberries lately, and when I went though my recipes to try and saw a 2 ingredient lemon cake, I knew what I needed to do.  

This cake is yummy and extremely moist.  You could even just sprinkle it with powdered sugar and call it a lemon bar if you prefer.  Either way, 2 ingredients...come on, you can do this!!!

2-Ingredient Lemon Cake/Bars

1 (1 lb) box angel food cake mix

1 can (15 oz) can of lemon pie filling (I could only find a 20 oz can at Walmart, just didn't use quite all of it.  I used the Wilderness brand)

Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish. They have more of an angel food cake texture than a traditional lemon bar texture.

Recipe Source:  Living Practically

Anyone else experiencing Spring Fever?!

britni

Strawberry Oreo Valentine Cookies and Other Valentine Food Ideas...

Visit me on over at Kiki & Company today and check out her fun Valentine ideas while you are there! (click link below)

Well, now that we are all over our Superbowl junk food coma, let's bring on some more Valentines treats!  I try to send treats with my husband to work every week at some point, and this is my weekly contribution to help make things a little more festive around the office.  They are super yummy and just as good as their chocolate counterparts :)  

Strawberry Oreo Valentine Cookies

Cookies:
1 package of strawberry cake mix
2 eggs
3/4 cup of shortening

Frosting:
8 oz. cream cheese, room temperature
1/2 stick of butter, softened
2 tsp. vanilla
4 c. powdered sugar

Preheat oven to 350 degrees.

Mix together strawberry cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.

Mix together cream cheese, butter, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

*Makes 12-15 cookies after they are sandwiched together

Recipe Source:  Six Sisters Stuff

Here are a few other yummy things you can try for your Valentine festivities...


Red Velvet Chocolate Chip Cookies

Chocolate Covered Strawberry Pie

Sweet Berry Bruschetta

Strawberry Petit Fours


Enjoy!!

Easy Summer Berry Icebox Cake

 Well, here we are finally all moved in!  I am now writing you from my new home in the middle of wine country in the state of Washington!  I have met some fun people in our short time here and am excited to meet more people and hopefully get used to this country life one of these days!  


When we got here, we were told about an amazing u-pick place that is just 3 miles down the street from our house.  Naturally, we headed down to check it out shortly after that.  They had the most delicious, huge, plump blueberries I have ever seen.  Needless to say, I walked out with over 6 pounds worth of them :)  So over the next few weeks, I will be sharing how I am using up all these yummy berries.  Here's my first one (other than just popping frozen blueberries straight into my mouth all day long!).


This would be great to make on any hot summer day.  It is light and refreshing.  It also comes together in 10 minutes...you can do this!

Easy Summer Berry Icebox Cake

1 Box Graham Crackers 

1 12 oz tub of cool whip 

1 lb strawberries sliced 

1 pint blueberries
1 cup semi sweet chocolate chips or Chocolate Magic Shell Topping.

In an 8x8 or 9x9 baking dish spread a thin layer of cool whip. Then place a single layer of graham cracker squares on top. Then cover them with another layer of cool whip, then place some strawberries and blueberries on top.

Continue to layer graham crackers cool whip and fruit until you have 3 or 4 layers. 

Arrange the fruit on the top layer nicely and then drizzle with the melted chocolate chips, or Chocolate Magic Shell Topping.

Cover and refrigerate atleast 2 hours before serving (I thought letting it sit overnight was much better).

Recipe Source:  A Few Shortcuts

The Basic Crepe

I never think to post the basic type recipes on here, but they are definitely just as important as all the new things I make!  I really have never been one for making crepes...not sure why!  We just get in our pancake routine and have been stuck for a while.  

These are phenomenal, and I love all the options you can do with them.  This time we filled ours up with Nutella and strawberries.  With a little whip cream on top, you can't go wrong with this yummy breakfast :)

Basic Crepes

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 
  
• In a large mixing bowl, whisk together the flour and the eggs. 
• 
  
• Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• 
  
• Heat a lightly oiled griddle or frying pan over medium high heat. 
• 
  
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• 
  
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chocolate Covered Strawberry Pie

In getting ready for Valentines Day, I found this recipe that had the holiday written all over it!  What says V-day like a chocolate covered strawberry?!  This was an easy fix and devoured quickly :)

Chocolate Covered Strawberry Pie

1 quart fresh strawberries, sliced
1 (8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips (I stuck with just the milk chocolate)
1 cup milk chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)

Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn.  Set aside.

Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.

In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.

Spread the cream into the chocolate pie crust.  Then, press the sliced berries into the mixture ALL over it.  Find every single available nook & cranny, and shove a berry in it!

Melt the remaining white chocolate in one bowl & melt the milk chocolate in another.  Drizzle the melted milk chocolate on first…then the white chocolate. (I would recommend drizzling the chocolate on after it is sliced up, it was hard to cut through the hardened chocolate and make it look pretty still!)

Refrigerate until set.

Recipe Source:  It's a Keeper

Wonton Tartlets

Aren't these little babies just adorable!  I knew when I saw these on the cooking club email I would be making them.  I don't know why it took me a year and a half to try them, but I'm glad I finally did.  They were perfect for the bridal shower we just hosted, they were loved by all.  Enjoy :)

Wonton Tartlets

From:  my Cooking Club Archives...thanks Jessica N.!

12-18 wonton wrappers (found in refrigerated section of grocery store)

3 Tbsp. melted butter

1/3 c. brown sugar

8 oz. pkg cream cheese

2 Tbsp. honey

2 tsp. orange or lemon juice

fresh berries (I used strawberries)

cool whip

Brush one side of wonton with melted butter and sprinkle with brown sugar.  Press wonton, butter side UP, into nonstick muffin tin. Bake for 7-9 minutes at 325 until edges are lightly browned. Remove from pan to cool.

In a bowl, combine cream cheese, honey, and juice. Add about 1 cup of Cool Whip to sweeten and lighten the mixture.  Spoon mixture into each wonton. Top with berries, fresh mint, and a dollup of Cool Whip. Can be served immediately or refrigerated for later.

Tortellini Fruit Salad

As I was finishing up putting this salad together, the hubsters came up with a concerned look on his face and shaking his head. He said I should have made a fruit salad or a pasta salad...they should not be combined. After he tried it, he changed his mind! I love all the fruit, and the cheese filled tortellini really taste out of place amongst the yummy fruit. Definitely a keeper.

Tortellini Fruit Salad

From: our Ward's Cooking Club (thanks Jami A!)


9 oz. three cheese tortellini, cooked as directed then drain and rinse w/ cold water
1 c. sliced strawberries
3/4 c. halved green grapes (red ones were cheaper this week!)
1 (11oz) can mandarin oranges, drained
1 c. blueberries
1/4 c. sliced almonds (opt.)
Dressing: 1/2 c. poppyseed dressing (I used Kens brand)
Combine tortellini and fruit in a bowl, add dressing right before serving and toss lightly. Refrigerate till ready to serve.

Summertime Spinach Salad

I love a good summer salad.  I love it even better if it is good for you!  This one caught my eye because it has fresh spinach (love that), strawberries (oh boy), and bananas (what!)  The combo is great and the dressing pulls it altogether.  My husband would disagree, he thought the bananas and the vinegar in the dressing was too much.  You be the judge.  I think it's a great side to any of your summertime grilled meat :)

Summertime Spinach Salad

From: Real Mom Kitchen

½ cup vegetable oil ( I use canola)
¼ cup chopped onion
2 tablespoons plus 2 teaspoons cider or red wine vinegar
2 tablespoons plus 2 teaspoons sugar
1-½ teaspoons ground mustard
½ teaspoon salt
1-½ teaspoons poppy seeds
8 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries sliced
3 large bananas cut into ½ inch slices
½ cup slivered almonds, toasted (it works fine if they are not toasted too)

Place the first six ingredients into a blender or food processor; cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended. In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately. 14 servings.

Summertime Strawberry Pie

I love that strawberries are so dang cheap and plump and delicious right now!  I've been able to get through a bunch of my strawberry recipes I've been wanting to try.  This pie is really quick to put together, and is a great alternative to strawberry shortcake if you are looking for something a little different :)

One of the things I have been doing lately with my strawberries is cutting some into fourths, and throwing it into a salad with some chopped romaine lettuce, pecans, and crumbled feta.  Top it with some poppyseed dressing, and you have a fabulous lunch!  Here are a few other ideas to use up some yummy berries....

Strawberry French Toast with Strawberry Syrup
Sweet Berry Bruchetta
Strawberry Petit Fours
Fruit Salsa with Cinnamon Chips
Fresh Strawberry Muffins
Freezer Jam (using jello instead of gelatin)
Lemon Strawberry Pie

Summertime Strawberry Pie

1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. 

While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. 

Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.

from: Mommy's Kitchen