WhatsForDinner: Peanut Butter Oatmeal Chocolate Chip Cookies

WhatsForDinner: Peanut Butter Oatmeal Chocolate Chip Cookies: "Start to finish in less than 45 Minutes..... Peanut Butter Oatmeal Chocolate Chip Cookies -------- ------------ ----------------------..."

WhatsForDinner: Mexi Mix

WhatsForDinner: Mexi Mix: "Extending the left overs from last night's Mexi feast is easy and Yummy. This makes a great breakfast, lunch or dinner. Grab what cha got..."

Mexi Mix

Extending the left overs from last night's Mexi feast is easy and Yummy. This makes a great breakfast, lunch or dinner.

Grab what cha got from the fridge.

leftovers:
Mexican Rice
Salsa
Flour torilla wraps
Low fat Sour Cream
Lime slices
cheese
celantro
Add in some
chopped peppers
Chopped Spinach

In a large skillet heat up Grapeseed oil, saute Spinach, peppers salsa until tender. Mix in rice heat through.

On a Plate place one tortilla place enough of the heated rice mix to cover 1/2 of the wrap. Top with cheese, sprinkle with celantro, a squeeze of the lime and foldwrap over.

in a clean pan, heat 2 tablespoons oil. ( grapeseed or light olive oil is what I prefer)
 Place the filled tortilla wrap in pan, light brown on one side, carefully turn over and brown other side.

Remove from pan. serve with a dollup of low-fat sour cream ( or greek yogurt) and a squeeze of lime.

hot sauce if you like it hot.
Yummy Goodness!

 Spinach, Yellow Peppers sauted in grapseed oil.

Add in salsa and heat.

Add leftover rice to Spinach mix, heat through.

Any type of cheese. I used some of my homemade mozzarella.

Sizzzzzle

YUMMY GOODNESS!!

Peanut Butter Oatmeal Chocolate Chip Cookies

Start to finish in less than 45 Minutes.....

 Peanut Butter Oatmeal Chocolate Chip Cookies

-------- ------------ --------------------------------
1 cup all-purpose flour
2 cups rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons water
1 cup chocolate chips

Preheat oven to 375

Lightly grease two cookie sheets; set aside or just line with parchment.

In a small bowl, combine flour, oats, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, cream butter, peanut butter, and granulated and brown sugars until light and fluffy. Add egg, vanilla extract, and water; beat until blended. Stir in flour mixture and chocolate chips.

I use a mini ice-cream scooper to drop out. Using the palm of your hand sprayed with cooking spray,flatten each cookie into a circle.

Bake 10 to 12 minutes, until golden. Cool 2 minutes, then transfer to a wire rack.
*** found this recipe on a cooking light blog****

Easy Spinach, Ham, Ricotta Frittata

Leftovers don't have to be boring. Right after the Easter Holiday the fridge has a bounty of yummy left overs. We have a few Easter Standards including Ham, Cheese and some eggs we didn't boil. Behind the Ham I spy, Ricotta Cheese that I need to use up before it becomes a science project and I always have a few mushrooms on hand.

I check out the freezer to see if i have my standard, frozen chopped spinach and BINGO I do.  So I feel a Frittata coming on.

Ingredients

• measure out 1 & 1/2 cups frozen (bagged )chopped spinach, then thawed and squeezed thoroughly to remove liquid
• 4 eggs
• 1 cup  ricotta cheese any type. if the ricotta is overly wet, strain it in a fine colander.
• 1/4 cup  grated Parmesan cheese AKA Sprinkle cheese.. Green can cheese or fresh grated Parmesan..whatever you have on hand.
• 3/4 cup thinly sliced mushrooms
• 1 cup chopped ham.
• 1 tablespoon prepared mustard
• 1/2- 3/4 cup of Shredded cheese. I used Swiss cheese.
• 1/4 teaspoon dried Italian seasonings ( or oregano , basil parsley) I also crush these in the palm of my hand when I add it to the mix.
• 1 pinch Sea Salt and fresh pepper

Directions

1. Preheat oven to 375 degrees.
2. Mix everything except for the Parmesan cheese, together in a large bowl.

Sliced Mushrooms


Shredded Swiss Cheese

1 cup Ricotta



Mustard

 Ham


1. Spray a pie pan or a torte pan with non-stick spray. Dump mixture into pan, spread evenly and   top with sprinkle cheese

Bake for 30 minutes, or until browned. Let cool for 5 minutes , cut into wedges and serve.  This also can be served at room temp. Heck, I even like it cold.

Some like it Hot... top with your favorite Hot Sauce to raise the heat!

Homemade Olive Oil Mayo

When I look in the fridge and find we are out of Mayo just when I need it for a recipe, I don't panic.  It only takes a few minutes to whip up some Mayo and it's a much fresher tasting Mayo than you will ever buy in a plastic jar and no krappy ingredients.



Mustard, Olive Oil, Egg, Lemon Juice



For ease, I use a stick blender and mason jar.

1 egg

1 tablespoon lemon juice

2 teaspoons Dijon mustard

pinch of fine sea salt

1 cup light Olive Oil

In a sterile pint mason jar, crack 1 egg, add 1 tablespoon lemon juice (fresh is best but the green bottle lemon juice is fine too), 2 tsp Dijon mustard..(go wild, use any mustard you like.. hot, horseradish ...what ever suits your taste). Blend on high with the stick blender.  Once mixed you will now add the oil. I use a measuring cup with a pour lip so that I can add the oil in a fine stream. While adding the oil, pulse  the blender continuously mixing the ingredients.  You will want to add the oil a little at a time as you blend it will go from frothy to creamy.

Done.. from oil to mayo in under 2 minutes.  Now you have 1 cup of Mayo to be used for making salads, tartar sauce or add extra mustard and heat gently for a great mustard sauce for salmon. *** this Mayo has no preservatives so you only want to keep this in the fridge for a few days.

if you like a garlic kick, once you have mixed the mayo, you can whip in roasted garlic or shredded garlic or horseradish if you like a nice bite of heat.

I am not a health professional, however this is what I have read about :

1. why Olive Oil is good for you...and yes it is from the Mayo Clinic.

http://www.mayoclinic.com/health/food-and-nutrition/AN01037

   2.  the benefits of Mustard:

http://ezinearticles.com/?Mustard-for-Health---Speed-Up-Your-Metabolism-and-Improve-Digestion&id=718352

   3. The difference between Table salt and Sea Salt:

http://www.mayoclinic.com/health/sea-salt/AN01142

Cap'n Crunch Chicken Tenders Baked

2 lbs of chicken tenders

4 cups of Cap'n Crunch cereal crushed

1 egg

1 cup milk

1 cup flour

2 tsp. black pepper

2 tsp. garlic powder

using 3 bowls set up your dipping station.

Bowl #1 place flour in.

Bowl #2 Mix together the , Cereal, Garlic Powder and Pepper.

Bowl # 3 Mix together the Milk and egg.

Rinse and pat dry your Chicken.  working with a few tenders at time. dip into flour, then into the Milk/Egg mixture then into the Cereal mix. Place evenly spaced on  cookie sheet with edges. Bake at 350 degrees for approximately 40 minutes or until crisp and cooked through with no pink to the meat.

I like to take a 1/4 cup of honey and 1 tablespoon of a whole grain or spicey mustard to dip them in.