S'mores Oatmeal

I have been sucked into yet another predictable season of 'The Bachelorette"...I know it's wrong, but I just don't wanna be right!

I know every season is the same. There's the smooth talker whose too good to be true, and the weirdo who comes on with a weird prop or persona and the guy with the heart-wrenching story...it always ends the same with two strangers professing their undying love for each other and spout out empty promises about it lasting forever...when really I think only one season out of the 700 has lasted...and who knows how happy they are?

I know these things. I know it is cheesy and the dates are too out-of-this-world to be even somewhat realistic but man I love some cheese.

I can't help but get excited to sit down on the couch with some sinful dessert and a cup of tea and my coziest sweats and dive in.

I guess we'll call it a guilty pleasure.

We all know I have plenty of those. Ahem, shoes, chocolate, cheesecake, trashy tv, chocolate, my iPhone, chocolate, girly books...just to name a few.

I guess this oatmeal is a little bit guilty too. Just a TAD. Or more than a tad. Whatev, have some while you watch "The Bachelorette"...you get my approval.

S'mores Oatmeal
Dame Good

Ingredients:

1/2 cup oats
1/2 teaspoon vanilla extract
1/2 cup water
1/4 cup skim milk
1 tablespoon dark chocolate chips
1/4 cup mini marshmallows
1 graham cracker sheet (2 squares), broken into pieces
1 packet of splenda

Directions:

In a microwave-safe bowl combine oats, vanilla, water, milk and splenda. Microwave on high for 1 1/2-2 minutes, or until thickened.

Stir in the chocolate chips, marshmallows and graham cracker pieces. (Don't let it sit too long or the graham crackers will get soggy. Uncool) Enjoy!

Birthday Oreo Pudding "Cake"

Woe is me.

I meant to post this recipe way back when I was freaking out about the introduction of Birthday Cake Oreos...Perhaps the excitement caused me to go temporarily insane.

If there are still boxes of those Birthday Cake Oreos to be found, or you still have a box waiting in your pantry (btw you must be crazy) then pay attention!

I love Oreo desserts. Love them. When those Oreos came out I knew I had to come up with something. Since they taste kind of like cake batter I went that route...naturally.

Anyway, who doesn't love Oreo/dirt pudding?

Exactly. Well this version has cream cheese, cake batter and sprinkles.

You're welcome.

No, seriously. When I made this I could not get it in my mouth fast enough. I'm typically a slow eater but this little dessert made me abandon all reason and manners. I grabbed the biggest spoon I could find and went to town with a "pudding-eating-grin" on my face.

I really want some now. Why did I have to eat all my oreos?!

(BTW you can obviously still make this with regular Oreos, the bday ones just bump it up a notch)

Birthday Oreo Pudding "Cake"

Dame Good

Ingredients:

1 (10.5 ounce) package birthday cake oreos (or regular if you cant find them)
1/4 cup  light butter
1 (16 ounce) container fat-free frozen whipped topping, thawed
2 (8 ounce) packages neaufchatel cream cheese
1 cup confectioners' sugar
2 cups skim milk
1 (3.5 ounce) package fat-free sugar-free instant vanilla pudding mix
1/4 cup yellow cake mix (dry)
1/2 cup sprinkles

Directions:

Crush cookies into bite size pieces. Reserve 3/4 cup for top. Melt butter and mix with rest of cookies. Press into 8x8 (or 9x9) pan. Put in freezer for 5 minutes.

Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions. Add cake mix and 1/4 cup sprinkles to the pudding. Spread the pudding over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookie and sprinkles. Keep cake refrigerated.

Double Layer Pumpkin Cheesecake

I finished reading "The Huger Games" series.

I am conflicted.

You see, every time that I finish a book or series that I really get into I go through a roller coaster of emotions.

It starts with an excitement...like "Alas! I conquered you" But the feeling of accomplishment is immediately followed by a feeling of mourning and grief...like "Wow, I am really going to miss you."

I love to always have something to read but I generally need a 1-2 day grace period to get over the last book I read and my strange attachment to the characters...it's like losing friends.

There are worse things to have problems with am I right? Growing a little too attached to fictional characters is only cause for minor concern.

Right?

Up next? "Water for Elephants"...once I get over Katniss, Peeta and Gale that is...

Wish me luck.

Until then, the other companion I like to turn to, aside from the carefully crafted personalities I read about into the wee hours of the night, is food. Particularly food that has sugar, or carbs...or anything to make me feel guilty about eating it. Because that's what you need when you are grieving the loss of your new friendships...to feel guilt.

Like this cheesecake.

This would make a grand companion right about now.

Unfortunately, it did not last me that long.

These coconut M&M's will have to do.

(Don't mind the blur...one can only hold so still when they are excited to eat something)

Double Layer Pumpkin Cheesecake
From Allrecipes.com

Ingredients:

2 (8 ounce) packages neufchatel cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared reduced-fat graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup reduced-fat frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Roasted Thyme Sweet Potatoes

My eyes still burn from chopping onions...2 hours ago. I want to close them but it seems to make them burn more.

How can this happen to someone who loves onions as much as I do?!

Blasphemy I tell you.

The onions have nothing to do with this post actually. I am just straining to keep my focus on the computer screen when I just want to cry. I made slimmed up a version of Panera Bread's broccoli soup for dinner tonight. Stay tuned my friends.

Now this post...is the side I made for the apple cider glazed chicken I made a couple weeks back. The pairing is magical I tell you.

You may be wondering why my sweet potatoes are not orange (or whatever color that is)...well apparently white ones exist. Ch'yeah, who knew?

On, and they're tasty. If your store happens to have 'em...snatch them up.

Roasted Thyme Sweet Potatoes
From Epicurious.com

Ingredients:

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Directions:

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Jalapeno Grilled Cheese

Its Sunday.

Sunday means football, being lazy,and eating whatever you want.

Sundays are my favorite.

Speaking of football...I have said it before and will say it again, I don't know much about it...yet, I love it. I don't know if its the culture, or the competition or the excuse to stuff your face with pizza, wings a beer...but I love it.

I was watching the Browns game today...cuddling on the couch with my little fatty and I drifted into a wonderful little nap. There is something about the sound of football on my tv that is so comforting to me.

Maybe it's because it reminds me of my dad...or Thanksgiving at my Grandpas house...or visiting my family up in Minnesota and falling asleep on the comfy couch watching the Vikings...I'm not sure.

Just as I have professed my love of football numerous times, I have done the same with jalapeno poppers. I frickin' love 'em. I even made up a dip once...and yes, it rocked...my...socks.

This "recipe/idea" here wasn't my idea (darnit) but rather an ex who was quite the genius. He made up this amazing grilled cheese that tastes like a popper but doesn't take all the time and effort to make a popper.

Yep, genius.

Jalapeno Grilled Cheese
Dame Good (kinda)

Ingredients:

makes 1 sandwich

2 slices of whole wheat bread
2 slices of fat-free american cheese
1/2 tablespoon chopped (jarred) jalapenos
cooking spray
fat-free ranch dressing

Directions:

Preheat a skillet on medium heat. Spray with cooking spray.

Place one s'lice of bread in the skillet and layer one piece of cheese on top of that. On top of the cheese, spread out the jalapenos and then top that with the second piece of cheese. Finally, top that with the second piece of bread.

Allow to cook 1-2 minutes or until golden brown. Flip and allow the same amount of time for the other side.

Serve warm with ranch dressing.

Strawberry Peach Crumble

I am literally giggling like a little school girl.

Fall is coming!

The past two days have been a glimpse of fall weather...there's been a slight chill and some leaves are starting to fall.

Fall makes me happy.

I love the weather, it's football season, pumpkin pie, my birthday, sleeping with my windows open...the list? It never ends.

This is my absolute favorite time of year.

I want to curl up with a book in my coziest clothes with pumpkin candles lit and the fall breeze coming in through the window.

Heaven.

Did I mention the pumpkin spice latte is back?! I am due for a walk across the park to the old bookstore across the street from Starbucks where I can buy a new book and indulge in some pumpkin deliciousness...

I want to jump in a pile of leaves! Anyone?

I guess fall makes me a little excited...or ADD...whatever. I'm happy. :)

This dessert is a great one to make for the end of summer. If you can find peaches and strawberries still in season go snatch them up! The strawberries and peaches scream summer while the oats, and cinnamon and the crunchy crumble make you long for fall.

It's perfect.

Strawberry Peach Crumble
From Foodnetwork.com


Ingredients:

Butter, for pan
Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons arrowroot flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar

Topping:
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Directions:

Serving suggestion: whipped cream, vanilla ice cream or gelato

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream

Fluffernutter Pizza

I have never had a fluffernutter.

I know right? One would think I have been living under a rock.

This isn't true.

I was going through all the things in my pantry that have been collecting dust and found a jar of marshmallow fluff...from the s'more bars I made...a year ago. (Apparently marshmallow fluff lasts forever)

I saw this funny word on the side of the jar "fluffernutter"...interesting.

Then I tried one.

How did I spend 23 years without this wonderful concoction?!

I decided to take it to the next level one lazy sunday night. I was feeling inspired by the Chicago-style deep dish pizza I was about to devour and came up with this...

Its gooey, and sticky and messy. But lets face it...if the clean freak is willing to get a little messy it must be good.

It's good. It didn't last 3 hours.

0:)

Fluffernutter Pizza
Dame Good

Ingredients:

1 pound pizza dough (can be homemade or storebought)
2 teaspoons butter, melted
1/4 cup creamy peanut butter
1/4 cup marshmallow fluff
1/2 cup peanut butter chocolate chips
6 large marshmallows

Directions:

Position the oven rack on the bottom of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 15 minutes.

Immediately spread the peanut butter spread over the pizza. Refrigerate for 20 minutes and spread the marshmallow fluff over the peanut butter. Take the halved marshmallows and place evenly on top of the marshmallow fluff. Sprinkle with peanut butter chips.

Bake just until the chips and marshmallow begins to melt about 5 minutes. Cut into wedges and serve.

Peanut Butter and Jelly Granola

I'm baaaack!!

Well sorta...it is reaching the end of the quarter aka super-stressful-crazy-busy-time.

My vacation=lovely. For 4 days I ate, drank and floated on a lake with some of my favorite people. We literally ate every 20 minutes and burned I'm guessing 0 calories.

But thats what vacation is for. Getting fat. And not caring about it.

Of course now this week its all about fruits, vegetables and a lot of time at the gym. But it's worth it.

Am I right or am I right?

If anyone actually consistently reads this silly blog then you have probably discovered I like to make up granola. It's easy and fun. And I love greek yogurt so it works for me.

I dont know where I got the idea for this, but it came to me and I tried it. It's not too "jelly-y" (yeah, I make up words). I personally like my peanut butter and jelly sandwiches with extra peanut butter. But to each their own...play around with this recipe to your liking.

I'm allowing it :)

Peanut Buter and Jelly Granola
Dame Good

Ingredients:

5 1/4 cups oats
1/2 cup lightly salted peanuts, chopped
1/2 cup creamy peanut butter
1/2 cup sugar-free jelly
2 tablespoons canola ol
2 tablespoons honey
1/4 cup wheat germ
2 tablespoons flax seeds

Directions:

Preheat oven to 350F.

Heat peanut butter in microwave for 30 secons. Stir and heat again for 15 seconds.

Combine oats, peanuts, wheat germ and flax seeds in a large bowl. In a separate bowl combine peanut butter canola oil and honey. Mix well. Stir in the jelly just a tad (don't overstir, you want the peanut butter and jelly to be somewhat separate).

Place the granola on a sprayed baking sheet in an even layer. Bake for 10 minutes. Remove pan and stir the granola, rotate the pan and bake again for another 10 minutes or until golden brown.

Allow to cool. Store in an airtight container.

Peach BBQ Baked Beans

I have been a horrible blogger.

I know. I am sorry.

If it is any consolation I have had a really really tough and challenging week. Sometimes things happen to challenge you or to drastically shift your perspective so you can see things clearly and learn about yourself.

I have been learning about myself.

It has been tough. And things aren't ideal right now but I am putting the confident and positive Tarrah I used to know so well back on and never taking her off again.

Things get tough for a reason. If you belive in your gut, then you just have to believe things will work out the way they should.

Positive. Positive. Positive.

A few weeks back, we had a work potluck. Gosh I love potlucks. It was a backyard barbeque kind of theme...Gosh I love barbeques :)

I have had this recipe tucked away in my "to-do" list for what feels like ages. I have always been dying to make it but never had the ample opportunity until now.

Love it. Love love love it!

It makes a TON...and by a ton I mean you will be putting containers of it in the freezer. But that's okay because its so yummy and come winter time when you are really missing that beautiful summer that feels like so long ago and would give anything for a backyard barbeque you can pull this out.

You'll feel better. I promise.

Ps, I am leaving for a much needed little mini-vacation with a few friends tomorrow night so I will be MIA for a bit, but for happier reasons :)I am so ready to be on a boat with good friends, margaritas, junk food and no sense of time...yes please!

I shall return refreshed and revived!

Peach BBQ Baked Beans
From foodnetwork.com

Ingredients:

8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub

Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Directions:

Preheat the oven to 325 degrees F.

Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.

Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.

Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

Buffalo Wing Onion Rings

Lately I have found myself gravitating towards my favorite childhood snacks.

My pantry now has a box of dunkaroos (the best kind that had the cinnamon graham cookies and vanilla icing with sprinkles) and a box of chocolate teddy grahams that are enticing me at all hours of the day.

I am not sure what possessed me to purchase these boxes of processed sugar and memories of the many summer nights I spent in front of an episode of "Are You Afraid of the Dark" (hiding under a blanket of course).

But I am glad I did.

For they are still oh so good for my mouth and soul alike.

Something I wish I had been able to enjoy when I was a kid? These buffalo wing onion rings. Why have I never thought of these until now?! I have been really missing out...

I must say though...making onion rings...it's tedious. After dipping the 4th ring I was "so over it". But the final product made it worth it.

If you have the patience of a 2-year old, make these with a partner. I wish I did. But I was rewarded for my hard work...I really was.

Buffalo Wing Onion Rings
Dame Good

Ingredients:

1 large white onion
1 cup buttermilk
1/2 cup hot buffalo sauce
2/4 cup egg whites
1 tablespoon hot sauce
1 cup panko bread crumbs
1/2 cup corn flakes
1 oz package dry ranch seasoning
1/2 cup wheat flour
cooking spray

Directions:

In a casserole dish, combine onions, buttermilk and 1/2 cup hot sauce. Allow to soak for about 2 hours.

Place corn flakes in a food processor and pulse until they are fine crumbs. Mix corn flakes, bread crumbs and ranch in a medium-sized bowl.

In another bowl, mix egg whites and 1 tablespoon of hot sauce. Put the wheat flour in a separate bowl.

Take each onion and dip in the flour, follow by dipping the same onion in the egg whites and then finally in the bread crumb mixture. Place onion rings on a baking sheet fitted with a baking rack (I actually use a cooling rack) so the onions cook evenly. Once all the onions are dipped, spray lightly with cooking spray.

Bake at 450F for 10-15 minutes flipping onions halfway. Serve warm with ranch.

Peanut Butter Banana Bread

I did something fun last night.

The kind of fun that calls for heels and good perfume. Shawn and I had a date night...on a sunday...we're wild like that.

Last tuesday was his birthday. My old man turned 25. We both love comedy and enjoy the raunchy and dirty humor that is of Daniel Tosh on Tosh.0.

Thankfully I discovered he was coming to Columbus so I eagerly snatched up a couple tickets and surprised him with it while we were watching Tosh.0.

It was hiiiiilarious.

I love to laugh. After eating, laughing might be my favorite thing. Lucky for me I have my own personal little clown.

Of course the half bottle of sweet red wine that I enjoyed over our homemade steak dinner helped.

But really, it was so so funny. I am not sure what kind of person it makes me to enjoy his humor. It is so wrong on so many levels but if I had room to roll on the floor I would have.

No joke.

Peanut Butter Banana Bread

From Cookinglight.com

Ingredients:

Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Directions:

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.