Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.
To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.
Made my Favorite Instant Oatmeal Pancakes for breakfast.
Even Elf loves Instant Oatmeal Pancakes.
So easy and satisfying.
Instant Oatmeal Pancakes:
- 1 packet instant oatmeal (any flavor)
- ½ banana , mashed
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 1⁄3 cup Egg Beaters egg substitute
- Mix and combine all ingredients.
- Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
- Brown on both sides
Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.
I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.
Brown Rice Krispy Treats:
- 6 cups crispy brown rice cereal (I used Erewhon)
- 2 tablespoons almond butter, peanut butter or other nut butter
- 3/4 cup agave syrup
- Place cereal in a mixing bowl.
- Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
- Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
- Press mixture evenly into a 13×9 casserole dish.
- I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.
Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.
Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.
Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.
Wow, so incredible. Almost ridiculous it was so good.
For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.
They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you, I will make them again and again.
Check out her recipe.
- 4 pounds White Button Mushrooms
- 2 sticks Butter
- 1-1/2 teaspoon Worcestershire Sauce
- 1 quarts Burgundy Wine (other Reds Will Work)
- 1 teaspoon Freshly Ground Black Pepper
- 2 cups Boiling Water
- 4 whole Chicken Bouillon Cubes
- 4 whole Beef Bouillon Cubes
- 1 teaspoon Dill Seed
- 5 cloves Garlic, Peeled
- 2 teaspoons Salt
- Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
- Remove the lid, then continue cooking, uncovered, for three hours.
- Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.
I scored a new toaster oven from the rents. Love new kitchen appliances!
Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!
Check Ya Later.