Blueberry Oatmeal Bake

My SIL would make this when we would go to her house to visit. 

Blueberry Oatmeal Bake

1/2 c. oil

1 c. sugar (I use brown sugar)

2 eggs

1 tsp. vanilla

1 c. milk

3 c. quick oats

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. fresh or frozen fruit (can also use a trail mix or dried fruit blend)

Place fruit on bottom of greased 8x8 pan.

Mix all other ingredients together and pour over fruit.

Bake at 350 for 30 minutes.

Serve while warm.  Can eat leftovers the next day with milk (like cereal)

Juiciest Roast Chicken

Juciest Roast Chicken

1 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1/4 tsp dried thyme leaves
1 whole chicken (3.5 - 4.5 lbs)
1 tbsp olive oil

1. Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.

2. Brush outside of chicken with oil using Chef’s Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving. Yield: 4-6 servings

Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g

Cook's Tip: A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken en Croûte or Harvest Chicken Salad.

Hawaiian Chicken

Hawaiian Chicken

Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-½ hours at 375 Use juices
from chicken as gravy. Serve with white rice & a green vegetable.w

Painted Mason Jars

For about 6 years our bathroom was rubber ducks.  While cute as it was after 6 years it was getting old and the kids had out grown it.  Time for a more grown up bathroom.  Hubby had remodeled that bathroom and had laid black and white tile for the floor.  He did an awesome job by the way.  In the search for a new bathroom theme and shower curtain I came across lime green shower curtain at Target.  My favorite flower is hydrangeas.  I found some beautiful silk hydrangeas but I couldn't anything I like to put them in. While searching on Pintrest one day I came across painted mason jars with blue hydrangeas in them.  They were beautiful.  The great thing about this project I had everything but the ribbon on hand.  I painted the inside of the jars with acrylics paint using a sponge brush.  After it dried I added a few dried beans to the bottom of jar to help the flowers to stand up.  I had a friend help me make the bows on the jars.

Philly cheese steak stuffed bell pepper

With all Hanna's food allergies making dinner has become huge challenge!  I started looking on Pintrest for recipe ideas and I came up with this one.   I made Hanna's bell pepper with chicken instead of roast beef and I did not put cheese on hers.  Levi tried turning his nose up at them when we were at Walmart getting what we need.  After dinner Levi decided it was good.  This will be added to our dinner menu.

Philly cheese steak stuffed bell pepper
 

1/2 lb Thinly Sliced Roast Beef

12 Slices Provolone Cheese

3 Large Green Bell Peppers

1 Large Sweet Onion

6 oz. Baby Bella Mushrooms (optional)

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

 

For large peppers slice in half lengthwise, remove ribs and seeds.  For smaller peppers you can cut tops off and remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Bake for 15-20 minutes, top each pepper with another slice of provolone cheese and put back in oven until cheese is melted and golden brown.