Recipe - Overnight Oatmeal

Overnight Oatmeal
I love oatmeal. Whether it's the instant kind, the cook kind, oatmeal cookies or Oat bread, I can DEVOUR oatmeal like no one's business. It's good for me, so I don't see the harm in eating it!
I prefer the instant kind, because it's easier for me to make. But this looks just as easy to make.

INGREDIENTS
1 container (5.3 oz) Yoplait® Greek 100 yogurt, any flavor
1/4 cup old-fashioned or quick-cooking oats
1 tsp chia seed
Stir-ins (see ideas below)

1. In container with tight-fitting cover, mix yogurt, oats and chia seed. Add desired stir-ins.
2. Cover; refrigerate at least 8 hours but no longer than 3 days before eating. Cool oatmeal is an on-the-run breakfast.

Stir-ins
Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds.

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.*Those with bee sting allergies should consult their physician before consuming comb honey.

Banana Power Oatmeal: Stir in 1/4 cup banana slices.

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries.

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries.

Now, my friend LeAnn posted an alternative recipe on her facebook...

INGREDIENTS
1/3 cup milk
1/3 cup oats (cooking kind)
4 tbsp yogurt (she used vanilla flavor)
Pinch of cinnamon
Sugar to taste
Fruit of choice

1. Mix cinnamon, sugar and oats.
2. Add milk and mix well.
3. Refrigerate overnight (8 hrs+)
4. Add fruit and yogurt; stir and eat

Recipe - Pumpkin pie milkshake

Pumpkin pie milkshake
I wanted to repost this now, since we are in the throes of Pumpkin Spice season.

So, a few years ago, I had some leftover Perry's Pumpkin Pie ice cream left over from the Holiday Season, and I wanted to get rid of it before it totally went bad on me (It was already separating at the bottom of the carton and getting a little freezer burn on it).
But, I didn't just want to eat it... so while I'm getting the milk for my morning coffee, I thought, 'What if I made a milkshake with it?' And that's EXACTLY what I did.

INGREDIENTS
1 cup Pumpkin pie ice cream (I used Perry's brand)
1 cup milk

1. Put ice cream in glass.
2. Pour milk over ice cream.
3. Blend until smooth.



I think this would have worked better if the ice cream was fresher and didn't have pieces of pie crust in it. The last few sips had a gritty texture to them. Keep that in mind when buying flavors for this purpose.

Recipe -- Blue Cheese with Bacon Roast Beef Wrap

Blue Cheese with Bacon Roast Beef Wrap
Had these one night and OMG, they are SO good. They are VERY filling. I've been known to put away a Subway Foot Long© in one sitting and ONE of these wraps had me full.

INGREDIENTS
4 (10-inch) flour tortillas or flavored wraps
1 pound thinly sliced deli-style roast beef
3/4 cup Marie’s Blue Cheese with Bacon Dressing
4 cups baby spinach leaves
1 cup shredded carrots

1. Cover tortillas with roast beef. 
2. Spread 3 tablespoons Marie’s Blue Cheese with Bacon Dressing over roast beef on each tortilla. 
3. Cover with spinach leaves; sprinkle with shredded carrots. Roll burrito style; cut in half on the diagonal

TIP: This will be messy if not prepared as directed. In our house, steps 1 & 2 were accidentally switched and made the tortillas turn VERY dough-y and fell apart while eating it.

Recipe - Mama's Tuna Fish Sandwiches

Mama's Tuna Fish Sandwiches
I love Tuna Fish, but just plain tuna and mayonnaise is, well... plain. My mama made this for us tonight and 2 hours later, I'm STILL full.

INGREDIENTS

4 cans tuna fish (in water not oil)

4 cloves of garlic

1/2 onion

Parmesan cheese

Pinch of salt
Pepper to taste

Chunk of pepperoni (2 inches long or more to taste), paper removed

6 tbsp mayo or more

2 tsp mustard(optional)

1. Open tuna cans and drain well.

2. Chop up onion, garlic, and pepperoni in small pieces. Place ingredients in bowl, then add tuna.

3. Mix items together until blended.

4. Add mayonnaise and mustard; mix again to make everything well mixed.

5. Add cheese, salt and pepper, mixing well again

Serve on kaiser rolls or your choice of bread. Makes 6 big sandwiches.

Recipe - Buffalo Chicken Salad

Buffalo Chicken Salad
So, when this recipe was originally posted, we had DiGorno's Pepperoni Pizza with Buffalo Style Wyngz© for dinner. Because not many people in my house like Buffalo/Hot Sauce (or chicken, for that matter), the Buffalo sauce went unused that night.

The next day, wanting to use it before it spoiled, I cut up a boneless chicken breast and made a VERY simple chicken salad. Curious as to how it would taste, I grabbed the packet of  Buffalo Style Wyngz© sauce and added it to the ingredients already in the bowl. The chicken salad didn't even last 36 hours. I was even SCRAPING the bowl to get every last bit!

INGREDIENTS
1 LARGE boneless skinless chicken breast, cooked and shredded.
1 packet of DiGorno's Buffalo Style Wyngz© sauce (or 1/2 cup Frank's® RedHot® Buffalo Wings Sauce)
3/4 cup Mayonnaise

1. Boil and then bake 1 boneless skinless chicken breast until thoroughly cooked. Cool completely, then chop/shred into tiny pieces.
2. Mix the mayonnaise and chicken together thoroughly, then add the wing sauce. Mix completely.
3. Chill for 2-4 hours. Serve on bread.

TIP: To make preparation easier, you can use canned chicken. I prefer Swanson brand chicken for recipes. For this particular recipe, I recommend using 2 9.75 oz cans. Open the cans, drain WELL and shred as normal. For 'chunkier' salad, chop into bite size pieces.
For a different texture to the sandwiches, toast the bread before assembling the sandwiches.

This is a recipe you can adjust to your liking of spiciness. You can easily double or even TRIPLE this recipe for a larger quantity.

Recipe -- Tangy Macaroni

Tangy Macaroni
My adopted mom made this about a few years ago and I love it. It's a non-conventional twist on macaroni salad.

INGREDIENTS
1/2 lb macaroni of your choice
Ranch Dressing (enough to coat)
3 tbs Italian dressing
1-2 tbs Nance's Sharp & Creamy mustard (to taste)

1. Cook 1/2 lb of macaroni as directed on package; drain well.
2. Mix macaroni with the dressings and mustard until well coated.
3. Serve immediately or chill for 2-3 hours to let flavors blend.

TIPS
PLAIN RANCH? THAT'S SO BORING - Use a 'flavored' Ranch dressing for a different flavor. We like to use Kraft Ranch with Bacon.
TWIST IT UP! - Don't think you need to stick to plain elbow macaroni. Go ahead and use Rotini, bow-tie pasta or even small shells!

Recipe - Kifle Cookies

Kifle (Polish Cookie Recipe)
My Mom and I would make these every year for Christmas. I couldn't get enough of these cookies. You can use a wide variety of fillings for these cookies... My Mom and I liked Poppy Seed and Nut fillings the best.

INGREDIENTS
1 lb. butter
6 c. flour, unsifted
1 c. sour cream, 8 oz.
12 egg yolks
Few grains salt


FILLING: Baker brand dessert fillings


1. Cut shortening into flour until mixture seems crumbly.
2. Beat egg yolks slightly and add to flour-shortening mixture 
3. Add sour cream and mix this into flour and shortening thoroughly, making a dough.
4. Divide the dough in half and store it overnight in the refrigerator.

5. Next day take each dough ball and roll out on a floured board, making them thin.
6. Cut into 2"x2" squares, using as much of the dough as possible. (re-ball edges of dough and repeat steps 5 & 6 as needed)
7. Spread 1 teaspoon filling in the center of each square. Fold opposite corners of the dough squares into the middle.
8. Bake in 350 degree oven for 12 minutes until straw colored.
9. Cool, then sift confectioners' sugar over all the kifles. (OPTIONAL)