Chocolate Chip OatMeal Bread

     This bread is so good and is basically an oatmeal chocolate chip cookie but it's bread instead.  It's easy to make and turns out so moist and soft.  It turns out perfectly every time!

Chocolate Chip OatMeal Bread

1 c. flour

1 c. rolled oats

1 c. buttermilk 

1 c. semi-sweet chocolate chips

1/2 c. vegetable oil

1/2 c. brown sugar, packed

1 egg

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

   

    Preheat your oven to 325 degrees.  In a large bowl, mix together the oats, buttermilk, egg, brown sugar, and oil together.  Once it is mixed, let it sit for 10 minutes to allow the oats to soften.

     After 10 minutes has passed, add in the flour, salt, baking soda, and baking powder.  Just mix until combined so you are sure not over mix it.  Now pour in the chocolate chips.

   Now gently fold them into the mixture.

    Grease or butter a large loaf pan and then pour the batter in.

   Now bake it for 50-55 minutes, or until an inserted toothpick comes out clean. Allow it to cool and then slice and enjoy!

 

 

    Some other recipes of mine that are chocolate chip based include:

Chocolate Chip Cookie Bars, Pumpkin Chocolate Chip Coffee Cake, Chocolate Chip Biscuits with glaze and Flat & Chewy Chocolate Chip Cookies.  Yum!

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Tex-Mex Chicken & Rice

      Our family really loves Mexican and Tex-Mex recipes.  They pack so much flavor and are generally easy to prepare.  This Tex-Mex Chicken and Rice is no different.  It makes a perfect Weeknight meal.

Tex-Mex Chicken & Rice

4 c. chicken broth

2 c. shredded cheese

2 c. uncooked rice

3 lg. cooked chicken breasts, shredded

2 cans corn, drained

 1 can enchilada sauce (10 oz.)

 1 can Rotel tomatoes, drained (10 oz.)

 1 T. taco seasoning

1 T. dehydrated chopped onions, or 1 medium onion, chopped

1/2 tsp. garlic powder

     Preheat your oven to 350 degrees.  Pour your rice into a medium sized pot and add in the chicken broth.  Heat it up over medium-high heat until it boils, stirring occasionally.  Once it boils, turn to low and cover the pot and cook for 10 minutes.  During that 10 minutes, do not stir or remove the lid.  After 10 minutes, remove the lid and stir and replace the lid and cook for an additional 5 minutes.

      After the rice is cooked, in a large bowl stir in the rest of the ingredients (except for the cheese).  

      After you have stirred it all together, pour the mixture into a baking dish or 13'' x9'' cake pan and spread it out.

    Sprinkle on the cheese and bake for about 15 minutes.  

      Remove.  Serve and enjoy!

       Serves 8.  33 grams of carbs per serving.

     After making this recipe, be sure to check out my other Mexican recipes such as my Beef Enchiladas, My Chicken Enchiladas, or my Mexican Chicken Casserole.

 

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Scrumptious Corn Flake Cookies

      These Corn Flake Cookies are so delicious.  It's kind hard to describe these cookies, except that they taste amazing!  They taste almost like a cross between a Pecan Sandie cookie and a chocolate chip cookie.  They are nice and crisp on the outside and they have a chewy texture and are so soft in the middle.  Yum!

Scrumptious Corn Flake Cookies

3 1/2 c.  all-purpose flour

1 c. sugar 

1 c. brown sugar, packed

1 c. quick oats

1 c. lightly crushed corn flakes

1 c. butter, softened

1/2 c. oil

1/2 c. white baking chips

1/2 c. chopped nuts, walnuts or pecans (optional)

1 lg. egg

2 tsp. vanilla 

1 tsp. baking soda

1 tsp. salt

     Preheat your oven to 350 degrees.  In a large bowl, cream together the sugar, brown sugar and butter.  

     Cream it until becomes light and fluffy.  Add in your oil, egg, and vanilla.  Stir.  Add in salt and baking soda.  Once everything is mixed together, stir in the oats, flour, and baking chips.  

     Once you have mixed it thoroughly, gently fold in the nuts.

     Place the crushed cornflakes into a bowl and scoop up about 1 1/2 to 2 tablespoons of cookie dough and roll them in the crushed cornflakes.  Be sure to coat each cookie cookie ball sufficiently.

     Lightly press down on each cookie to gently press them out a bit.  Bake for 12-13 minutes or until bottoms are golden brown.

     Makes 4 dozen and each cookie has 30 grams of carbs.

 

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Homemade Pancake Mix Recipe

     Homemade pancakes are one of my favorite breakfasts.  If I could choose only 2 things to have for breakfast for the rest my life it would be homemade Pancakes, and Homemade Blueberry Biscuits.  Yum! 

 

     I love putting together mixes because being able to prepare all your own food from scratch is not only easy, but it is healthier for you and your family.  And it is more economical too.  A homemade pancake mix is no exception.  The pancakes turn out wonderfully and it is a great way to save money.

     Keep this mix on hand for the next time you want a delicious stack of fluffy, homemade pancakes!

Homemade Pancake Mix

8 c. all-purpose flour

1/3 c. sugar

1/3 c. baking powder

1 1/2 T. baking soda

2 tsp. salt

 

     This recipe yields 9 cups of pancake mix which is enough to make 4 batches of pancakes.

 

     To make the mix, whisk together all the ingredients in a bowl and in quart mason jars until you are ready to use it.  The mix fits into 3 quart sized jars.

 

      To make pancakes you'll need:

 

      1 1/2 c. pancake mix

1/2-1 c. milk (depending on how thick or thin you want your pancakes)

 butter, melted (for pan)

1 tsp. vanilla

1 egg, beaten

 

     In a large bowl, mix together the dry ingredients.  Stir in the egg, vanilla and 1/2 cup of milk.  Stir just until it forms a batter.  A few lumps is okay and it is better to have some lumps than to over-mix the batter.  If the batter is too thick, add in 1/4 cup of milk and mix again.

 

    Heat up a cast iron skillet or griddle over low-medium heat.  Melt a tablespoon of butter and once the butter is melted and the skillet is hot, pour in 1/4 cup of batter.  Cook until bubbles form and pop on the top and then gently flip over the pancake and let it cook about 1 to 1 1/2 minutes or until both side are golden brown.  And be sure to not flip the pancakes more than once, this makes them tough.  Keep cooking the rest of the pancakes this way and be sure to add in more butter to the pan as needed so the pancakes do not stick.

    This should make about 6 pancakes.  Each prepared pancake has 24 grams of carbs.

 

    Be sure to top these pancakes with some Easy & Delicious Homemade Pancake Syrup.  Everything it takes to make the syrup are already in your pantry.

 

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Pie Recipes for Pi Day

    Saturday is "Pi Day" and to celebrate it, I am sharing some of my favorite pie recipes.  Pi Day is celebrated each year on March 14th due to Pi equaling 3.14 so it is celebrated on 3/14.  

No Bake Strawberry Kool-Aid Pie

     This pie is cool, creamy and delicious and would be perfect for any occasion!  Not only is it delicious but it is super easy to make and requires only 4 ingredients!  



Chocolate Chip Pie

    This Chocolate Chip Pie is always a hit!


Pumpkin Pie Supreme

    Our family loves this pie.  I try to make it when we are having special company over for dinner but my family would love to have this at least once a week.  It is a perfect pumpkin pie but elevated to a whole new level. It looks lovely and tastes delicious!


Chocolate Mousse Pie

      This Chocolate Mousse Pie is really decadent!


Super Easy Apple Pie

     I love recipes that are simple easy and no recipe can be much easier and it takes only 2 ingredients to make this yummy dessert!

    How are you going to celebrate Pi Day?

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Extra Light & Fluffy Homemade Buttermilk Pancakes

       I don't know about you, but I LOVE Pancakes.  My youngest son Ronny and I both do; whereas Bub prefers Waffles.  Besides loving the taste of pancakes, I like that they can be made with common  ingredients that I can always find in my pantry so they can be whipped up anytime!

     To me, breakfast is the best meal of the day.  We even have "breakfast for supper" a few times a month.  We often serve French Toast, Biscuits and Chocolate Gravy, or Homemade Blueberry Biscuits with a yummy glaze on top. 

 Extra Light & Fluffy Homemade Buttermilk Pancakes

2 c. all-purpose flour

2 c. buttermilk

2 lg. eggs, beaten

2 T. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

     In a large bowl, stir the dry ingredients together.  Now whisk in the wet ingredients.  Do NOT overmix.  They should have some lumps.  If you overmix, then your pancakes will not turn out light and fluffy.  After the batter is mixed up, allow the batter to rest for about 10 minutes.  

        Once  10 minutes has passed, heat up a griddle, cast iron skillet, or frying pan over low-medium heat.  Spray the pan or add a bit of butter.  Ladle in 1/3 to 1/2 cup of the batter into the pan.  Once small bubbles appear on the surface of the pancake(s), gently flip  them over and allow them to cook until both sides are golden brown.  Be sure to not flip the pancake more than once, doing more than one can make them tough.

    Serve with butter and enjoy!  

    Makes 12 pancakes with each pancake having 20 carbs each .

 

    Be sure to top these pancakes with some Easy & Delicious Homemade Pancake Syrup.  Everything it takes to make the syrup are already in your pantry.  

 

 

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Our Home Away from Home

Slow Cooker Chicken Parmesan Soup

     I love meals that can be cooked in the slow cooker or crock pot.  This soup is one of those meals.  I can just throw all the ingredients into the slow cooker in morning and forget about it until supper time.  This meal is everything that you love about Chicken Parm but in the form of a decadent and delicious soup.  It is sure to be a family favorite.  

Slow Cooker Chicken Parmesan Soup

3 c. chicken broth

2 c. marinara sauce 

1 c. Parmesan cheese 

1/2 c. mozzarella cheese

2 T. dehydrated chopped onion 

1 (15 oz.) can petite diced tomatoes

2 chicken breasts (1 lb.) 

2 c. pasta (elbow macaroni, rotini noodles, etc.)

1 T. extra virgin olive oil

1 T. basil

2 tsp. oregano

1 tsp. parsley

1 tsp. minced garlic

salt and pepper to taste

parsley and Parmesan cheese for garnish (optional)

 

     

    Put all the ingredients, except for the garnish items, chicken, and  pasta, into your slow cooker.

 

Now stir gently and add in the chicken. 

 

     

    Replace the lid and turn on the slow cooker onto low and cook for 6-8 hours.  Alternately, you can cook it on high for 4 hours.

 

     Once the time has elapsed, remove the lid and shred the chicken.  Stir in the pasta and allow it to cook for another 20 minutes or until the pasta is al dente. 

 

 

     It is now ready to serve.  This goes heavenly with garlic bread or Italian Flat Bread. Eat and enjoy!

 

 

 

      If you liked this soup, then you surely to love my Beef Stew, 15 Bean Soup, or my Southern Ham & and Beans. 

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