3 Overnight Oats

Sweet Kate posted these Overnight Oats on her blog a couple of days ago and the oats were just as good as she said they were!! This is the perfect quick breakfast that is also healthy and so good! :-)

Overnight Oats:

½ cup dry rolled oats

½ cup milk

1 tablespoon honey (I used Agave Nectar)

dash of cinnamon

1/8 teaspoon vanilla

-Stir together all ingredients in a bowl (do not microwave), cover with saran wrap, and let sit in fridge overnight. The next morning, I added some pecans and raisins! :-) 

2 Easy Pecan Pie

A very special friend gave me a signed copy of Peggy S. Grose' cookbook, "Love and Lemon Pie" a couple weeks ago and I have been dying to try something from it! After reading the cookbook cover to cover, I decided on Easy Pecan Pie. . . and true to its word. . . it was by far the easiest pie I have ever made. . . AND it was delicious! ;-)

Easy Pecan Pie

1 1/4 cups pecans, broken

3 eggs

1 cup sugar

1 cup dark corn syrup

2 tablespoons margarine or butter

1 teaspoon vanilla

1 unbaked, 9 inch frozen deep dish pie crust (I used refrigerated pie crust) 

Put the pecans into the pie crust and bake at 350 for about 10 minutes while collecting the other ingredients. Place all ingredients except the pecans and the crust in the blender and swirl until all ingredients are well mixed (the butter will not mix entirely so just blend for a minute or two). Pour the mixture into the pie crust. Bake at 350 degrees for 50 to 55 minutes, or until a knife inserted halfway between center and edge comes out clean. (or until the middle does not "move" much) If the crust begins to brown before the middle is done, place a piece of aluminum foil over the pan. Makes 6-8 servings.

1 Savory Watermelon and Blue Cheese Salad

Summer is quickly coming to an end (even though the temperatures would fool you!) and I am trying to make as many fruit salads, smoothies, and desserts with fresh fruit as I can before stocking my freezer with frozen fruit! 

This salad is light and delightful! :-) The perfect mid-day snack or a lovely side salad to compliment a summer meal!

Hope you are having a wonderful Saturday!

Savory Watermelon and Blue Cheese Salad
1  (12- to 14-pound) seedless watermelon
2 tablespoon(s) champagne vinegar
2 tablespoon(s) extra-virgin olive oil
Salt and pepper
4 ounce(s) blue cheese, crumbled (1 cup)
Cut watermelon and place in bowl. In a small bowl, whisk vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; drizzle over watermelon salad. Add blue cheese and toss very gently to coat. To serve, divide among 12 large paper cups or small bowls, or decoratively arrange on large serving platter.

 Good Housekeeping

5 A sweet day!

I saw this beauty over a year ago. . . 

and used restraint by not buying it. . . twice. . .

but today. . . 

I had none!

Hope you had a lovely Thursday! :-) 

Mine was filled with sweet friends, a husband who still pursues me, and, of course, my new gem!!

3 Slow Cooker BBQ Ribs

These ribs took about 2 minutes to prepare and were amazing!

(A fun fact. . . I hadn't had ribs until I met Nate . . . but he had never been to Starbucks! I like to think we better each other!)

Slice onions and put them in slow cooker

Salt and pepper 1/2 of the ribs and put them on top of the onions

Cover with 1/2 of the bbq sauce

add the next set of ribs

pour the rest of the bbq sauce over the ribs

add water and applesauce to the sides of the slow cooker

and enjoy!

Slow Cooker BBQ Ribs

1 medium yellow onion
1 rack (2.5 lbs) pork spare ribs
18 oz bbq sauce
1 c apple sauce
1/2 c water
salt and pepper to taste
Thinly slice the onion and place it in the bottom of the slow cooker. Cut the ribs into two rib portions. Season with salt and pepper. Arrange half of the ribs in on top of the onion in the slow cooker. Cover with half of the BBQ sauce. Place the rest of the ribs on top and cover with the rest of the BBQ sauce. Pour the apple sauce and water (or whatever liquid you are using) in around the edges of the ribs so it fills in the spaces between meat without washing off all of the BBQ sauce. Secure the lid tightly on the slow cooker, turn on low heat and let cook for 8 hours. When the ribs are done, carefully remove them from the pot. They will be very tender and can fall apart easily so lift gently. Fish out the onions and serve on top of the ribs. The left over liquid in the slow cooker can be simmered in a pot over medium low heat until reduced and thickened. The thickened sauce can then be served as a gravy over the ribs.
Budget Bytes 

7 Happy Pinning

I'm making cupcakes next week. . . 

a lot of them. . . 

want to see a sneak peak?

 {Annie's Eats via Pinterest}

{Bakerella via Pinterest}

{Val So Cal via Pinterest}

{The Larson Lingo via Pinterest}

{My Baking Addiction via Pinterest}

{Bakers Royale via Pinterest}

Want to see more? 

Check out my Pinterest page!

3 A Winner and Braised Pork Chops with Peppers and Onions

First off, the winner of the Emile Henry pie dish is Erin Simpson! Erin, I will email you!

Secondly, I made these pork chops this weekend and they were delicious! :-)

And easy and pretty quick to cook!

Enjoy!

Braised Pork Chops with Peppers and Onions
4 boneless pork loin chops
2 teaspoons olive oil
Salt and black pepper
1 tablespoon tomato paste
2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
1 small red or yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic, thinly sliced
1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth) (I used Chicken Broth)
In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serve pork with pepper and onion mixture spooned on top.

Pork: Be Insired