Overnight Oats

This is one of my newest favorites. Instead of waking up to a bowl of piping hot oats, milder mornings can now still have the lure of oatmeal! Soak oats in yogurt overnight for a creamy, doughy texture.

Ingredients:

1/3-1/2 cup oats

1 5-6 oz. container of Greek or regular yogurt (my favorite is honey Chobani)

A bit of milk (for more liquidy oats fans)

Nuts and/or dried fruit for topping

1/2 banana

Cinnamon and honey for drizzling on top

In a cereal bowl, mix together oats and yogurt until completely combined. Cover and refrigerate overnight. In the morning, add a bit of milk to ‘loosen’ the mixture up, and top with sliced banana, fruit, and nuts. Drizzle some honey and sprinkle with cinnamon if desired. Enjoy!

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Fruit n’ Nut Oats

Ingredients

1/2 cup instant oatmeal
1 c. water
2 tbsp raisins or dried cranberries
1/2 banana
1 tbsp almonds or peanuts
Dash of milk, dash of honey
1/4 tsp cinnamon

Add water to oats and cook 1 1/2 minutes on high. Stir in raisins, nuts and top with sliced banana. Top with cinnamon. Drizzle honey on top and pour milk over oats.

 

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S’mores Brownie Bars

INGREDIENTS
1 box brownie mix, and necessary ingredients
2 c. chocolate chips
3/4 bag mini marshmallows
12 graham crackers, crushed into small pieces
2/3 c. light corn syrup
2/3 c. peanut butter
3 cups rice krispies cereal

Prepare brownies according to directions. During last 3 minutes of baking, spread marshmallows on top and melt. Spread with a knife until even. Spread crushed graham crackers on top of marshmallows.
In a microwaveable bowl, melt chocolate chips, corn syrup, and peanut butter in 30 second increments, stirring between, until melted. Add rice krispies to mixture until completely coated.
Pour rice krispies mixture on top of brownies and spread evenly, pressing down with the back of a spoon.
Cool completely, then cut into squares and serve.

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Spinach Artichoke Dip

INGREDIENTS
1 10 oz pkg frozen chopped spinach
1 can artichoke hearts
1 8 oz pkg cream cheese, at room temperature
1/2 c. mayonnaise
1/2 tsp pepper
1 tsp salt
1/2 c. Parmesan-Romano grated cheese
1/4 c. shredded mozzarella cheese

Preheat oven to 375 degrees.
Cook spinach according to directions. Drain if necessary. Chop artichoke hearts and spinach into small pieces. Mix cream cheese, mayonnaise, spinach, artichokes, Parmesan, salt, and pepper in a large bowl until well combined.
Pour into baking dish and top with mozzarella cheese. Bake for 15-20 minutes or until cheese begins to bubble.
Serve with pita chips, crusty bread, and chopped veggies.

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Friday Night “White Lightning” Sangrias

This is a great little recipe for a white sangria- made with white wine instead of the traditional red. It has a lighter, fruitier flavor and looks gorgeous in the pitcher! Feel free to experiment with your own fruit and liquor add-ins!

Here’s what I did:

INGREDIENTS:

1 bottle dry white wine, chilled (I used Riesling)

1 c. white grape juice, chilled

1/2 c. mango juice, chilled

2/3-1 c. Bacardi rum

1/2 sliced fresh or canned pineapple (and its juice)

1/2 c. red grapes, halved

1 green apple, thinly sliced

1/2 c. granulated sugar

Ginger ale or club soda (for topping off glasses, if desired)

Mix together the wine, rum, grape juice, and mango juice in a large pitcher. Gently stir in the sugar until dissolved. Add the pineapple, grapes, and apple slices and refrigerate for at least 1 hour. Fruit will separate into layers in the pitcher.

Upon serving, top each glass off with ginger ale or club soda, if desired. Garnish each glass with pineapple or apple slice.

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