~Creamy Cheesy Pie~

Creamy Cheesy Pie
ready to cut into needed slices
(File Photo)

A delicious and easy to prep dessert is Creamy Cheesy Pie! It is great to make and then enjoy on a hot summer day. There are 4 ingredients. You probably have 2 of them in your fridge and pantry. The other 2 can be easily purchased in your local grocery store. 

Ingredients: 

(1) Pre-made Graham Cracker Pie Shell
(1) pkg. 2 serving size cook and serve Vanilla Pudding Mix
(1) pkg. 8 ounce Cream Cheese
(2) Cups Milk

Method: 

1. Prepare the Vanilla Pudding according to package directions.
2. Place Cream Cheese in large bowl.
3. Pour hot Pudding over Cream Cheese and whisk until smooth.
4. Pour mixture into Graham Cracker crust. Smooth to edges of crust.
5. Cover with plastic wrap and refrigerate.
6. Chill for at least 6 hours.
7. Cut into needed serving slices.
8. Top with whipped cream and serve with fresh berries on the side.
9. Keep remaining pie in refrigerator.   

Instead of fresh berries, I top our slices with a little Strawberry Freezer Jam and then whipped cream.

So easy and so good!
Enjoy!
Yummy!

 

~Creamy Cheesy Pie~

Creamy Cheesy Pie
(File Photo)
Easy and delicious!

Yum! There are 2 servings left of Creamy Cheesy Pie in our fridge. Yes!! This weekend we had a taste of 90° F temperatures when both Saturday and Sunday were in the low 90°'s.  After listening to our weather forecasters, it was the perfect time to make a Creamy Cheesy Pie to enjoy after dinner. My mother- in- law introduced me to this very tasty treat. After she shared her recipe so many years ago, I was so surprised how little time it took to prepare.

It is really easy to prepare, too! There are 4 ingredients here. That is unless you also use 1% fat milk like we do. In that case 1 Tablespoon powdered milk is also added into the pot before preparing the pudding mix.

Before serving a slice of this delicious pie, I spread a small amount of Freezer Jam on top. Oh, it will be the newly made Strawberry Flavored Freezer Jam! Then a squirt of Reddi-wip whipped cream tops it off.

Click here for the complete recipe that I have posted in the past.    

It is so good! There are 2 servings waiting in our fridge! Add the ingredients to your grocery list.

Enjoy!
Yummy!     

Creamy Cheesy Pie

Creamy Cheesy Pie
ready to cut into slices
(File Photo)

How many years have I been making Creamy Cheesy Pie??  It has been so many.  Actually, a few decades!  Years ago my husband & I were in Florida visiting his parents when I first tasted this yummy dessert.  After enjoying dinner my MIL served cheesecake with fresh fruit.  Now, cheesecake is always so hard for me to resist.  It was so yummy that I asked her for the recipe!  The ingredients were milk, cream cheese and a package of pudding (to prepare on the stove).  Was I ever surprised!  The instructions were so easy, too! 

At home the week before I had baked a cheesecake that required more than one package of cream cheese and it was baked in a springform pan.  There were many step by step directions, too.  Considering the time it took me to prep the cheesecake I had made and how easy my MIL's was to prepare, this one has become a fave with me!  Oh, the one I had made was delicious, but why spend extra time prepping a food when there is another option? 

Creamy Cheesy Pie is also a fave here, because it is a recipe handed down to me!

If and whenever you happen to be looking for a simple, yet very tasty dessert, prepare this if your family enjoys cheesecake!

• I use 1/3 less fat cream cheese when I make it, now.  It's because I'm always trying to reduce cholesterol when cooking. 

• I also use 1% Milk + 2 teaspoons powdered dry milk when prepping any pudding mix.        

Creamy Cheesy Pie 

Ingredients:

(1) Premade Graham Cracker Pie Shell
(1) 8 ounce package Cream Cheese
(1) package Cook & Serve Vanilla Pudding mix
(2) Cups Milk

Method:

1. Prepare Pudding according to package directions. 
2. Place Cream Cheese in medium sized bowl.
3. Pour hot Pudding over Cream Cheese and whisk until smooth.
4. Pour mixture into Graham Cracker Crust.  Smooth mixture to crust edge.
5. Cool about 30 Minutes.  Then, cover with plastic wrap.
6. Refrigerate overnight.
7. Cut into needed slices. Add Whipped Cream on top and berries on the side.
8. Refrigerate remaining slices.

This is a great dessert any time of year!

Enjoy!
Yummy! 

Chicken Chowder

A Steaming Bowl of Chicken Chowder

It's been freezing cold outside!  A big bowl of steaming homemade soup for dinner sounds great.  On Thursday, that was my thought process in the afternoon.  So that's what we had for dinner- a hearty hot bowl of soup!  Most of the ingredients were, well, leftovers from another dinner. 

On Wednesday the family was in town.  It was a FuN time!  After Wednesday's dinner there were many slices of oven baked barbecued Chicken remaining on the serving dish.  There was also a small amount of mashed potatoes.  One other food we always have whenever they are in is Kraft Mac and Cheese.  I'm not sure how, but yes, there was a bit remaining, too.  Nothing else. 

As I was deciding what to prepare for dinner, the happy memories of Wednesday reminded me that we did have a few leftovers in the fridge.  This could be the start of a hearty soup on a cold winter night.  And it was!

It did not take long for me to combine Chicken Broth with about 1/2 Cup of Mashed Potatoes in a small soup pot.  About 1 Cup of frozen Mixed Veggies were add to the mixture along with dehydrated Onion, Parsley and also Basil.  After cooking the vegetables in the broth mixture for 11 minutes, about 1 Cup of cooked Chicken chunks were added and stirred in.  Then about 1/2 Cup of the prepared Kraft Mac and Cheese.  To make this soup a little creamier, I added in 1/2 Cup of Milk.  What a delicious soup!  The macaroni that was coated with cheese gave the soup a great taste.  I wanted it a little creamier, so I added in 1/2 Cup of Milk. 

WoW!  This very tasty hearty soup was prepared mostly from leftovers.  Who would have guessed that soup would be on the menu the following night?  Soup that was prepared with, well, foods that were just waiting in the fridge!  So good! 

Chicken Chowder 
     2- 3 Servings

Ingredients:
1 can Chicken Broth (I use 14.5 ounce can College Inn Light and Fat Free Chicken Broth)
1/2 Cup Mashed Potatoes
1 Cup frozen Mixed Vegetables
1 Tablespoon Parsley
1 Tablespoon dehydrated chopped Onion
1/2 teaspoon dried Basil
1 Cup cooked Chicken- cut into small chunks
1/2 Cup cooked (Kraft) Mac and Cheese
1/2 Cup Milk

Method:

1. In a small Dutch Oven/ Soup Pot combine Chicken Broth with Mashed Potatoes. 
2. Stir and bring to a simmer.
3. Add frozen Mixed Vegetables, Parsley, Onion & Basil.  Cook for 11 Minutes or until vegetables are done.
4.  Add cooked Chicken chunks and Kraft Mac & Cheese.  Stir.
5. Add 1/2 Cup Milk and stir.  Soup will be creamier.
6. Heat another 4- 5 Minutes.

A bowl of this hot soup tasted so good on that cold night! 

Enjoy!
Yummy!

          

~Turkey a la King~

Turkey a la King
(File Photo)

Is there leftover Turkey from your delicious dinner on Thursday?  Or maybe just a little is remaining.  It's a great opportunity to make Turkey a la King for dinner!  You probably have all of the ingredients already.  This is so similar to a Turkey Pot Pie.  However, there is no need to roll out or purchase a pie crust.  A creamy sauce filled with small bites of turkey along with mixed vegetables served over toasted bread.  Now, that's what I call easy.  That's also what I call yummy!

So, find your can of Chicken Broth, Milk and package of frozen vegetables to prepare this for tonight's dinner.  :)

Turkey a la King
     Serves 2- 3 people 


Ingredients:
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken or Turkey Broth
      (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
 2 Cups cooked Carrots & Peas (or Mixed Vegetables)

*****
Sliced Bread, Toasted, 1- 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly. 
5.  Add cooked Turkey chunks.
6.  Add in cooked vegetables.
7.  Stir and heat mixture for 1 - 2 Minutes.
8.  Serve over toasted Bread.

There's always some Cranberry Sauce on our table to enjoy while having this at dinner!  It's easy and delicious!   

Enjoy!
Yummy!

     

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

Enjoy
Yummy!

*Blueberry Torte*

Blueberry Torte
(File Photo)

A Blueberry Torte is baking in my oven!  This dessert rates up there as one of our faves.  It's a treat that can be baked any time of the year.  When you have fresh blueberries or if you've defrosted blueberries.  For me- during the year it's when I've defrosted a bag that's in our large freezer.

It's an easy dessert!  Prepare the batter.  If the batter is too dry, I add 1- 2 Tablespoons more (Soy) Milk & continue mixing.  Place batter in a spring form pan.  Then add the fresh/ defrosted & drained blueberries & press lightly into batter.  Sprinkle on the cinnamon/ sugar mixture & bake.       

Before baking
(File Photo)

Before you know it this delicious dessert will be ready to serve!

Yum!
(File Photo)

 

 

 Click here for the Blueberry Torte Recipe.  It's so good with or without a small scoop of vanilla ice cream!  We do have vanilla ice cream!  :)

Enjoy!
Yummy!

Yummy Yogurt

Yummy Yogurt

Today was "time to make the yogurt"!  That seems to be every 10 days, give or take.  It's a habit I've had for... well... decades.  Today, the 2 Donvier Yogurt Makers were sitting on my kitchen counter making the next batch.  These electric yogurt makers did the work for 7 hours & 30 minutes.  Then, the individual 6 oz. containers were placed in the fridge.

Yogurt is very easy to prep!  I like the individual 6 oz. container yogurt makers.  Years ago I purchased two.  2 batches were just as easy as making a single batch. 

The process is easy!  The needed milk is boiled & then placed in a large bowl to cool to a required temperature.  My "temperature spoon" comes in handy here.  It came with the Donvier Yogurt Maker.  Then, a culture is added to the cooled milk & stirred.  Place milk in containers, snap on the lid & set the timer.

Complete directions here.
  
Yogurt is always enjoyed at lunch time here.  I like to add a little Freezer Jam & Crunchy Oats to this very tasty source of calcium!

Enjoy!
Yummy!

Creamy Cheesy Pie

Creamy Cheesy Pie
(File Photo)
ready to slice & serve

My mother- in- law introduced me to Creamy Cheesy Pie.  It was decades ago when Jim & I visited his parents in Florida.  Two weeks before arriving, I had prepared a cheesecake that took 2 hours to prepare.  After making the pie crust shell, the filling was prepared.  Then, the cheesecake was baked.  It tasted so delicious, but it was so time consuming.

On this particular visit to the sunny state I was introduced to a very easy dessert.  After dinner one night, we all enjoyed our dessert- Creamy Cheesy Pie.  It was served with a little whipped cream on top.  Oh, it was so good!  My MIL told me it was a "cinch" to make.  She was not kidding!!!  One 2- serving box of vanilla cook & serve pudding was prepared & it was combined with 8 ounces of Cream Cheese.  Then, the mixture was poured into a pre-made graham cracker crust.  Into the fridge it went to cool.  O.K. , now that is easy!!!  It's not only easy, it tastes so good!!! 

No, I never went back to preparing that other Cheesecake again.  ;) 

This is a dessert I make "every so often".  Cheesecake has always been a favorite dessert of mine.  Polish Cheesecake, Carrot Cheesecake & Key Lime Cheesecake are quite hard to resist in my book.  This one is too!!!

A Few Hints:

•  My family uses 1% Milk, so I add 1 Tablespoon powdered milk into pot before making pudding.
  

• I use Jell-O brand pudding mix, because I do not burn the pot when I use the Jell-O brand.  :)

• My son has prepared a delicious Chocolate Creamy Cheesy Pie using chocolate pudding mix.    

Creamy Cheesy Pie 

Ingredients:
(1) pkg. 2 serving cook & serve Vanilla Pudding Mix
(1) pkg. 8 oz. Cream Cheese
(2) Cups Milk
(1) Pre-made Graham Cracker Pie Shell 

Method:  

1. Prepare Pudding according to package directions. 
2. Place Cream Cheese in a medium bowl.
3. Pour hot cooked Pudding over Cream Cheese and whisk until smooth.
4. Pour mixture into Graham Cracker crust.  Smooth mixture to crust edges.
5. Cool about 30 minutes.  Then, cover with plastic wrap. 
6. Refrigerate overnight.
7. Cut into slices.  Add whipped cream on top.
8. Place berries on the side.
9. Refrigerate remaining pie to enjoy again.  Yum!

I will be making this dessert on Monday afternoon.  Topped with a little Strawberry Freezer Jam & then whipped cream. Oh yum!!!

Will you be making one, too?  Easy + delicious!!!

Enjoy!
Yummy!

~Banana Craisin Oatmeal~

Add 1 more ingredient-
1 sliced Banana

It's gotten a bit chillier in the morning!  Today it's s-n-o-w-i-n-g!  This kind of weather reminds me that a hot bowl of cereal filled with oats tastes so good for breakfast.  A bowl of Craisin Creamy Oatmeal!  Looking over at our fruit bowl "I spied" a Banana.  Before I knew it, the Banana was sliced & added into the pot with the other ingredients for our hot oatmeal cereal.  It was a change up in the flavor.  A great change with that added Potassium filled Banana!  WoW!!!

Treat yourself to this hearty fruit filled breakfast on a chilly day!  

Banana Craisin Oatmeal
     2 Servings 

Ingredients:
1 Cup Old Fashioned Oats 
1 Banana- cut into slices
1/4 Cup Craisins (Dried Cranberries)
1 and 1/2 Cups Soy Milk (or Milk)
1/8 teaspoon Nutmeg
1/8 Teaspoon Cinnamon
Brown Sugar- as desired

Method:

1. Place all ingredients in a 2 quart sauce pot. 
2. Let stand 10 Minutes. 
3. Heat to a boil over Medium heat.
4. Stir & cook for 5 Minutes.
5. Divide between 2 bowls.
6. Add more (Soy) Milk!
7. Enjoy a great bowl of hot cereal!

What a great way to start the day!

Enjoy!
Yummy!

Turkey a la King

Turkey a la King
over Toasted Oatmeal Bread
(File Photo)

What's for dinner???  Oh, it's become a tradition!  Every year over the Thanksgiving Weekend I make Turkey a la King for dinner using the remaining pieces of roasted Turkey.  Forget making a pie crust & preparing a deep dish or a Turkey pot pie.  A lot of cooking has been going on & this is a quick, nutritious, colorful & yummy dinner.  A creamy sauce that's filled with tender chunks of roasted Turkey & cooked veggies served over toasted bread.  Easy is good & in this case, easy also tastes delicious!

And, an added plus is that I usually have enough roasted Turkey remaining to make a triple batch.  You know what that means!  After the a la King cools, the extra servings are packed into Ziploc Freezer containers & placed in the freezer. 

Oh, this dinner freezes very well.  I usually place a container in the fridge the night before serving again.  It will defrost & only need reheating.  When reheating, add a little more Milk.  The sauce will be smooth & creamy when stirred and served over toasted bread!  

The recipe below is for 1 batch.

Turkey a la King
      Serves 2 - 3 Adults

Ingredients:
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken/ Turkey Broth
     (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
2 Cups cooked Carrots & Peas (or Mixed Vegetables)

*******
 Sliced Bread, Toasted- 1 or 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.  
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly. 
5.  Add cooked Turkey chunks.
6.  Add in cooked vegetables.
7.  Stir and heat mixture for 1 - 2 Minutes.
8.  Serve over toasted Bread.

What a great reminder of Thanksgiving whenever we enjoy portions that are just waiting in our freezer!  This has also become a comfort food on a cold night!  There's been a chill in the air today.  Winter will soon be here.    

Enjoy!
Yummy!

         

~Craisin Creamy Oatmeal~

Last night as I was scrolling down my Twitter feed suddenly "I spied" our local weatherman's warning of the possibility of a  frost!  Our colorful hanging geranium that's been enjoying a sunny spot in front was quickly placed in our garage.  At that moment I also knew that we'd be enjoying Craisin Creamy Oatmeal for breakfast this AM!

Earlier today there was a chill in the air, but breakfast was hot & yummy.  The geranium is back outside.  Now, I'm back to blogging after the past few months of working on my town's celebration of Long Meddowe Days.  Lots to get caught up on!  Our freezer no longer has my supply of prepared foods.

This was a great start to the day!  A bowl of hot cereal tastes so good on a crisp AM any season of the year!

Craisin Creamy Oatmeal 
2 servings  

Ingredients:   
1 Cup Old Fashioned Oats
1- 2 Tablespoons Brown Sugar, optional
1/4 Cup Craisins (Dried Cranberries)
1 and 3/4 Cup Soy Milk (or Milk)
1/8 teaspoon Nutmeg
1/8 Teaspoon Cinnamon

Method:

1. Place all ingredients in a 2 quart sauce pot.
2. Let stand 8- 10 Minutes.
3. Heat to a boil over Medium heat.
4. Stir & cook for 5 Minutes.
5. Divide between 2 bowls.   
6. Add additional Soy Milk (Milk) & enjoy!

After enjoying this hearty breakfast it was time to start getting caught up!

Enjoy!
Yummy!

Banana Cornmeal Muffins

Banana Cornmeal Muffins

Many times I've shared my dislike for the taste of bananas.  However, along with my lack of preferring that fruit, I also know that Potassium is an important mineral that's needed in our daily diets!  The reality is that Bananas are a great source & bananas can be purchased easily.  O.K., I get it!  For that reason a bunch of that particular fruit is purchased weekly, sometimes twice per week.  Usually, banana slices are added to my yogurt at lunchtime.  Or slices of an overripe banana are added to Cream of Wheat cereal while it's cooking (directions) on the stove. 

Usually, a box of "JIFFY" corn muffin mix can be found in my pantry.  For me- it's a "comfort food".  My mom always made these muffins.  The other day both the boxed mix & an overripe banana were available.  We enjoy Banana Cornmeal Pancakes, so why not make muffins?  I did!  What a great combo - Banana Cornmeal Muffins!

I followed the directions on the package, BUT did use my substitutions:

• 2 Egg Whites replacing 1 Whole Egg
• Soy Milk replacing Milk

I added:

• 1/4 teaspoon Cinnamon
• 1 mashed Banana

8 golden Banana Cornmeal Muffins were baked!  So tasty!  4 of these yummy muffins were placed in our freezer for another morning.
  
It's taken years, but I seem to be enjoying the taste of that particular fruit!  Never knew I'd say that!  WoW!

The terms "Winter Storm Warning" & "crippling snowstorm" have been broadcasted numerous times today describing the beginning of this week!  Our fridge & our pantry are full & our snow blower is "good to go"!  It will be interesting here in the Northeast!

The Banana Cornmeal Muffins (that are in our freezer) will be yummy tomorrow!   

Enjoy!
Yummy!

         

Banana Apricot Bread

Banana Apricot Bread - Yum!

What??  The Bananas are way too ripe for me to enjoy eating??!!  What am I saying? I do not like bananas! It was not good.  Well, it started that way- not being good.  Then, a recipe was located that I had not used in a very long time!  It all began when my fruit bowl contained 3 bananas that were definitely too ripe for me.  Suddenly, I remembered my conversation with one of my DILs about Banana Bread.  That led me to search for the "old recipe" that I always used so many years ago.  When my 2 sons were young I baked Banana Bread often.  Perhaps I had baked one too many breads using that fruit or it was then that I realized I do not like bananas.

Time does move on!  My younger son enjoys spinach!  Bananas are once again part of my daily diet.  Gotta' love that potassium!  As time has moved on I now bake with Olive Oil, Egg Whites & Soy Milk.  They are great substitutions for butter/ margarine/ vegetable oil, whole eggs & whole/ low fat milk.  I also add Cinnamon & Nutmeg into the batter so often when baking!

My old fave recipe was included in the 1978 printing of the Home-Baked Breads section of the McCall's COOKBOOK COLLECTION.  The recipe was located and I used my substitutions.  Also, 7 Apricots were cut into small pieces and added to the batter.  While this quick bread was baking, my kitchen smelled so good!  It was a hint that this would be a yummy Banana Apricot Bread!  It is delicious!  Whenever you have 3 yucky looking bananas, use this great recipe!  Keep some apricots on hand, too!  They contain potassium, also & they sure taste great here!

Banana Apricot Bread

Oven Temperature:  350°F     Baking Time: 60 Minutes

Ingredients:

2 and 1/2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar - I use slightly less.
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Olive Oil for baking & sauteing
2 Egg Whites
1/2 cup Milk
3 overripe Bananas, mashed
7- 8 dried Apricots

Method:

1. Preheat oven to 350°F.
2. Spray 9" bread pan with PAM.
3. In large bowl mix together Flour, Baking Powder, Salt, Sugar, Cinnamon & Nutmeg.
4. In small bowl beat Egg Whites until frothy.
5. Mash Bananas in another small bowl.
6. Add Olive Oil, Egg Whites, Milk & mashed Bananas to dry ingredients.
7. Stir together until combined.
8. Cut Apricots into pieces. (Cut in half. Cut each half into 3 pieces.)
9. Add Apricot pieces to batter & stir.
10. Pour batter into bread pan.
11. Bake at 350°F oven for 60 Minutes or until cake tester comes out clean.
12. Place on rack to cool for 10 Minutes.
13. Remove from pan & cool on rack.  

This is a very yummy Banana Bread!  Amazing combination - Bananas + Apricots!  Another 15 years will not pass before I bake this one again, especially with my additions & substitutions!  I now have more dried Apricots!  Bake this bread, you'll enjoy it!

Enjoy!
Yummy!
        

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes with Turkey Sausages

O.K., that was a surprise this AM!  Snow covering our yard along with no Internet connection!  Out came my iPad with my playlist!  The day needed a bounce, so Pharrell's "Happy" sounded great!   

Yesterday AM it was chilly!  Raindrops fell, but there was a plan!  A break in the drizzles brought - a walk outdoors!  The daily walks have been missed during our cold, snowy winter months.  Sure, the treadmill is second best, but walking outside is just the best! 

There was a "I have no clue what is for breakfast this AM" dilemma.  If I do not know... it is not good.  A quick & easy meal was needed.  In my pantry was a box of the inexpensive "JIFFY" corn muffin mix.  The muffins made with this mix are comfort food from my childhood, so there's always a package in the pantry.  One day I read the side of the box and discovered the Cornmeal Pancakes.  They are so yummy when Egg Whites, Soy Milk, Olive Oil for baking & sauteing, Cinnamon & Nutmeg are used.

There's 1 more addition for me.  2 over ripe Bananas were just waiting in the fruit bowl.  Adding those 2 pieces of fruit after mashing them made for very light Banana Cornmeal Pancakes.  I now only make these pancakes when adding this fruit.

(File Photo)

These pancakes are easy & yummy when substituting:

• 2 slightly beaten Egg Whites for 1 Whole Egg

• Olive Oil (for baking and sauteing) for melted Shortening

• Soy Milk for Milk

And adding:

• 1/8 teaspoon Cinnamon

• 1/8 teaspoon Nutmeg

• 2 mashed over ripe Bananas

If you have extra pancakes- after cooling, place each in a sandwich bag and then place sandwich bags in a Ziploc Freezer Bag.  Into the freezer they go.  These pancakes will be microwaved for breakfast on a busy AM.

Serve these for breakfast one morning.  They are so good! 

Enjoy!
Yummy!

                 

~Easy Cheesy Sauce~

After baking a double batch of Craisin Raisin Oaties yesterday afternoon, dinner time suddenly - appeared.  My counters, my kitchen table & my kitchen sink all showed signs that I'd been baking!  As the Oaties were cooling before packaging & placing 2/3 of them in the freezer I could think about dinner. 

Craisin Raisin Oaties

Quite often on the bottom shelf of our fridge a package of Buitoni ravioli can be located.  Usually it's cheese flavored.  This fall, I spotted Buitoni Crab Ravioli in my grocery store & I had a "why not try it" moment.

Cheese ravioli tastes great with any flavor of tomato based sauce.  However, the crab flavored ravioli needed a different flavor.  Suddenly an image of these ravioli covered with a cheese sauce was mouthwatering.  My small nonstick saute skillet was located.  Flour, 1% Milk & shredded cheese found their way to my counter.  The cheese sauce was quick & easy to prepare while the ravioli was cooking.

Easy Cheesy Sauce

Ingredients:
2 Tablespoons Butter/ Margarine
3 Tablespoons Flour
1 Cup Milk (1% works well)
1/4 Cup Shredded Cheese

Method:

1. Melt Butter/ Margarine over Medium heat in a nonstick skillet.
2. Remove from heat & add in 3 Tablespoons Flour & blend together. 
3. Slowly, add in 1/4 Cup of the Milk.
4. Stir together until smooth.
5. While stirring slowly add remaining 3/4 Cup Milk.  
6. Stir over Medium heat.
7. Constantly stir until bubbly & thickens.
8. Stir for 1 additional minute.
9. Add in Shredded Cheese.
10. Stir until Cheese melts.
11. If too thick, add 1- 2 Tablespoons additional Milk, as needed.
12. Serve over Crab Ravioli.

The Easy Cheesy Sauce was a wonderful topping for the ravioli.  It was also quick to prepare after baking in the afternoon.

Today much needed errands were done!  Our daytime temperature was in the 30's.  It was time to venture outside for a longer period of time other than a quick trip to the grocery store.  The single digit thermometer readings + wind chills are gone.  Woohoo!  

Enjoy!
Yummy!

Cream of Wheat ~Banana Flavored

Starting in the fall, there are breakfast foods that make a presence on my table when it is chilly outside.  It begins - while stepping onto the cold floor I remember hot cereal exists.  This week may bring warm temperatures, but the overripe banana sitting in my fruit bowl reminded me of Banana Cream of Wheat!  It is Autumn!

Yes!  There were enough cereal granules in the Cream of Wheat box to prepare 2 servings.  The directions on the box are followed. 

However, there definitely are changes as to the ingredients.  1 overripe Banana cut into thin slices is added to the 1 quart sauce pot containing the Cream of Wheat granules.  Soy Milk rather than Whole Milk or Water is used.  1/8 teaspoon each of Cinnamon + Nutmeg is added in, also.  Turn on the Medium heat and you're on your way to start stirring!

Cream of Wheat ~Banana Flavored is great!  Calcium, Potassium + Cinnamon & Nutmeg.

Enjoy!
Yummy!

              

Craisin Creamy Oatmeal

There was a definite chill in the air this AM!  Frost is already mentioned for tonight!  I guess it's time to pack away the comfy shorts and find those denim jeans.  Yes, it is mid September and it's right on schedule, but I'd rather not admit it!

While waking up to the cooler air, suddenly a bowl of creamy hot oatmeal came to mind.  O.K., last week during the 94° F day this idea would not have been good.  This AM = Yum!

Craisin Creamy Oatmeal is filled with old fashioned oats and is my fave cereal.  Adding those tasty dried cranberries to the oats along with Cinnamon, Nutmeg & Brown Sugar makes for a yummy, hearty breakfast!  Soy Milk works well for me, and also for this hot cereal.  I follow the basic directions on the Quaker Old Fashioned Oats canister, then add a little magic!  No Salt needed!

Craisin Creamy Oatmeal 
2 servings  

Ingredients:   
1 Cup Old Fashioned Oats
1- 2 Tablespoons Brown Sugar, optional
1/4 Cup Craisins (Dried Cranberries)
1 and 3/4 Cup Soy Milk (or Milk)
1/8 teaspoon Nutmeg
1/8 Teaspoon Cinnamon

Method:

1. Place all ingredients in a 2 quart sauce pot.
2. Let stand 8- 10 Minutes.
3. Heat to a boil over Medium heat.
4. Stir & cook for 5 Minutes.
5. Divide between 2 bowls.   
6. Add additional Soy Milk (Milk) & enjoy!

***When the ingredients "sit" in the pot, the oats & Craisins soften resulting in creamy oatmeal.

Fiber & Calcium at breakfast is the best! 

Enjoy!
Yummy!

~Baked Mac & Cheese~

Baked Mac & Cheese with Salad

This AM a little after 9 AM the flakes started to float down.  Suddenly, the sky was filled with white powder falling.  Here in the northeast we did heed the precautions.  "Winter Storm Nemo" is in our future.  We've learned from the past two Octobers that Mother Nature rules.  We are "hunkering down".  Our snowblower is ready! 

Today my knitting needles will be clicking and my Janome will be humming.  Dinner will be a potpourri of entrees enjoyed earlier this week.  One is Baked Mac & Cheese!  Once or twice during the winter season I bake this "comfort food".  My ideal method when baking this family fave is to bake it in two 8"x 8" GLAD OVENWARE baking pans.  By doing this, 1 black container can be placed in the freezer... for dinner again on a busy evening or it may travel down the Mass Pike!  :) 

These baking containers are great!  *Follow the usage instructions on the package!*

Two 8"x 8" Pans... Out of the Oven!

Baked Mac & Cheese   click for printable recipe card


Oven:  350°F        Bake:  35 Minutes

Ingredients:
1 (16 oz.) Pkg. Elbow Noodles
1 Stick (1/2 Cup) Butter or Margarine
6 Tablespoons Flour
4 Cups Milk
8-10 oz. Monterey Jack or Cheddar Cheese, cut in cubes
2 Tablespoons Dry Bread Crumbs
2-3 Tablespoons Butter/ Margarine

Method:

1. Preheat oven to 350°F.
2. Spray PAM into Glass Baking Dish ( about 9” x 13”) 
3. Prepare pasta, cooking 7-8 Minutes.
4. After draining return pasta to large cooking pot.
5. While preparing pasta, make sauce.
6. Melt Butter/Margarine in a 3 qt. pot.
7. Add & stir in Flour 1 Tablespoon at a time.
8. Slowly add 1 Cup Milk, stir well.
9. Then, slowly add remaining milk.
10. Stir & cook until mixture thickens and comes to a boil.
11. Add in cheese and stir until cheese melts.
12. Add this mixture to noodles in pot & stir.
13. Pour mixture into Baking Pan.
14. Sprinkle with dry Bread Crumbs, dot top with small slices of Butter/Margarine.
15. Bake for 35 Minutes.

***If using the GLAD OVENWARE, follow directions on package for usage!

Do you use Glad OVENWARE?  What is your "comfort food"?

Enjoy!
Yummy!

     

Time for OATMEAL!

Oh, there's a bit of a chill in the air these mornings!  Definitely time for a bowl of creamy, nutritious, hearty Oatmeal.  No, not the instant oatmeal packets that can be purchased and boiling hot water is added.  This is the oatmeal that tastes delicious after all of the ingredients are placed in a sauce pot, combined and sit for like 5 - 10 minutes, so the oats may soften a bit, before being heated and stirred.  Mmmm!

The Quaker Oats canister has the directions printed on the backside, if needed.  I also stir in 1/8 teaspoon Nutmeg & 1/8 teaspoon Cinnamon with the oats and milk.  A handful of Craisins (dried Cranberries) add a bit of tang and sweetness to this delicious hot cereal.  Brown Sugar (desired amount) is also added. 

 
Calcium is an important part of a diet that's needed every day, and a serving of this hot cereal contains 8 oz. - including the Milk added in the cereal bowl.  This is a great start to the needed daily amount of Calcium, every day.

I use Soy Milk and I find that a half gallon of Soy Milk is always on my grocery list.  The Old Fashioned Oats and Craisins will be on my next Costco list!  They will be divided into more usable containers, after purchasing.  :)  There will be more cooking with Oats & Craisins this week!

Enjoy!
Yummy!