Protein-packed Tasty O Snacks

"O" so easy -- Tasty O Snacks are not only easy to make, they are "O" so tasty!

Tasty O Snacks
1 part honey
1 part peanut butter (we used crunchy)
3 to 4 parts O oat cereal (like Cheerios)

1. Measure honey and peanut butter in a large bowl.
   
2. Microwave on high for 1 minute. Stir.
   
3. Add cereal -- just enough so all is nicely coated.
4. Drop (using a spoon or scoop) mounds of cereal snacks onto a wax paper lined baking sheet.
   
5. Refrigerate to harden.
   

Recipe without photos . . .

Tasty O Snacks

1 part honey
1 part peanut butter (we used crunchy)
3 to 4 parts O oat cereal (like Cheerios)

1. Measure honey and peanut butter in a large bowl.
2. Microwave on high for 1 minute. Stir.
3. Add cereal -- just enough so all is nicely coated.
4. Drop (using a spoon or scoop) mounds of cereal snacks onto a wax paper lined baking sheet.
5. Refrigerate to harden.

Cajun Casserole — quick, easy, comforting!

Made from essentially four basic ingredients—red beans, rice, sausage and cheese—this is definitely a comfort food casserole! Of course, Barry added in a few extras that made it even more tasty. Amounts are variable but here's what he put together . . .

Cajun Casserole
Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
   
2. Add sliced sausages and continue to cook until nicely browned.
   
   
   
   
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
   
5. Spoon the sausage-bean mixture over the rice.
   
6. Top with grated Cheddar cheese.
   
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
   
8. Remove from oven and ENJOY!
   

Recipe without photos . . .

Cajun Casserole

Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
2. Add sliced sausages and continue to cook until nicely browned.
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
5. Spoon the sausage-bean mixture over the rice.
6. Top with grated Cheddar cheese.
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
8. Remove from oven and ENJOY!

Craving CUSTARD!

My mom and grandmother often made custard cups full of custard and sometimes custard pies. Custard is definitely a comfort food for me and I have been craving it lately. Not only did it hit the spot, it is super easy to prepare, too. I used Betty Crocker's basic recipe with a few modifications.

Custard in individual custard cups or ramekins   Yields 6
1/2 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups of whole milk, heated to simmering & then cooled slightly

1. Mix sugar, eggs and vanilla together. 
2. Whisk in the heated and slightly cooled milk.
3. Set  custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
4. Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
5. Sprinkle with a mixture of cinnamon and nutmeg.
   
6. Place in oven and bake for approximately 40 to 45 minutes—custards will still be "jiggly" but a knife inserted in center will come out clean.
   
7. Remove custards to a cooling rack. 
8. Enjoy! Cover and refrigerate leftovers.

Recipe without photos . . .
Custard in individual custard cups or ramekins   Yields 6

1/2 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups of whole milk, heated to simmering & then cooled slightly

1. Mix sugar, eggs and vanilla together. 
2. Whisk in the heated and slightly cooled milk.
3. Set  custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
4. Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
5. Sprinkle with a mixture of cinnamon and nutmeg.
6. Place in oven and bake for approximately 40 to 45 minutes—custards will still be "jiggly" but a knife inserted in center will come out clean.
7. Remove custards to a cooling rack. 
8. Enjoy! Cover and refrigerate leftovers.

Dark Chocolate Strawberry VALENTINE Pops!

Just in time for Valentine's Day -- a healthy treat! 

Dark Chocolate Strawberry VALENTINE Pops

Note about amounts – 3 (16 oz.) pkgs. of strawberries yielded 75 pieces of fruit; it took 2 (12 oz.) pkgs. of dark chocolate chips & most of a 28 oz. box of granola with nuts to coat the strawberries

Large fresh strawberries  

Thin flat popsicle sticks

Dark chocolate chips

Granola with nuts – place in a plastic bag and crush large clumps if needed

Wax paper (on hand)

Valentine-themed cupcake liners 

1. Remove greenery from strawberry top; insert popsicle stick in pointed end of strawberry.
   
   
   
   
2. Temper chocolate (Stove-top Method: Place ¾ of the chocolate chips in a double boiler. Heat on low until about melted. Remove from heat and stir in additional chips. Microwave Method: Place ¾  the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir in additional chips.)
   
3. Dip about ½ to 1” of the wide end of strawberry in tempered chocolate and then in a bowl of granola; place on wax paper and allow to set.
   
4. Transfer each Fresh Strawberry Pops to a Valentine-theme cupcake liner.
   

Recipe without the photos . . .

Dark Chocolate Strawberry VALENTINE Pops 

Note about amounts – 3 (16 oz.) pkgs. of strawberries yielded 75 pieces of fruit; it took 2 (12 oz.) pkgs. of dark chocolate chips & most of a 28 oz. box of granola with nuts to coat the strawberries

Large fresh strawberries  

Thin flat popsicle sticks 

Dark chocolate chips 

Granola with nuts – place in a plastic bag and crush large clumps if needed

Wax paper (on hand)

Valentine-themed cupcake liners 

1. Remove greenery from strawberry top; insert popsicle stick in pointed end of strawberry.
2. Temper chocolate (Stove-top Method: Place ¾ of the chocolate chips in a double boiler. Heat on low until about melted. Remove from heat and stir in additional chips. Microwave Method: Place ¾  the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir in additional chips.)
3. Dip about ½ to 1” of the wide end of strawberry in tempered chocolate and then in a bowl of granola; place on wax paper and allow to set.
4. Transfer each Fresh Strawberry Pops to a Valentine-theme cupcake liner.

Deconstructed Tamales

While watching Trisha Yearwood on Food Network, I was inspired to try this dish.

Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
   
4. Pour into baking dish and allow to cool several hours of overnight.
   
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.
   

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.
   

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
   
2. Top with Seasoned Pork.
   
3. Add a little grated cheese.
   
4. Top with Pico de Gallo.
   

Recipe without photos . . .
Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
4. Pour into baking dish and allow to cool several hours of overnight.
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
2. Top with Seasoned Pork.
3. Add a little grated cheese.
4. Top with Pico de Gallo.

Hasselback Apples for 2 — YUM!

Variations of this recipe have appeared on Facebook, blogs, websites, and in numerous videos. The recipe I used is very similar to the one that appeared on the Cooking Light website.

Just a bit of history: The name “hasselback” comes from a restaurant in Hasselbaken, Stockholm (Sweden). They first introduced a recipe for hasselback potatoes in the 1940s and since then, all forms of fruits and veggies have been prepared using their original fanning technique.

Hasselback Apples for 2

1 large firm apples, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)

Cooking spray

Scant 1 tablespoon brown sugar

Scant 1 tablespoon butter, melted

¼ teaspoon ground cinnamon

---

1 ½ tablespoons brown sugar

1 ¼ tablespoons butter, melted

¼ teaspoon ground cinnamon

1 ½ tablespoons old-fashioned rolled oats

1 teaspoon all-purpose flour

¼ teaspoon Kosher salt

1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.

   

   To control the depth of the cuts, I set the apple halves between to wooden spoons.

3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
   
   
   
   
5. Cover pan with foil; bake at 400° for 20 minutes.
6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
   
8. Spoon oat mixture evenly over apples.
9. Bake at 400° for another 10 minutes.
10. Turn broiler to high (leave pan in oven); broil 2 minutes.
    
    
    

    

    To serve: Add a hasselback section to a serving dish and top with a dollop of  honey yogurt.

Hasselback Apples for 2

1 large firm apples, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)

Cooking spray

Scant 1 tablespoon brown sugar

Scant 1 tablespoon butter, melted

¼ teaspoon ground cinnamon

---

1 ½ tablespoons brown sugar 

1 ¼ tablespoons butter, melted 

¼ teaspoon ground cinnamon

1 ½ tablespoons old-fashioned rolled oats

1 teaspoon all-purpose flour

¼ teaspoon Kosher salt

1. Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
5. Cover pan with foil; bake at 400° for 20 minutes.
6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
8. Spoon oat mixture evenly over apples.
9. Bake at 400° for another 10 minutes.
10. Turn broiler to high (leave pan in oven); broil 2 minutes.
    
    

Hasselback Apples for 2

1 large firm apple, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)

Cooking spray

Scant 1 tablespoon brown sugar

Scant 1 tablespoon butter, melted

¼ teaspoon ground cinnamon

---

1 ½ tablespoons brown sugar 

1 ¼ tablespoons butter, melted 

¼ teaspoon ground cinnamon

1 ½ tablespoons old-fashioned rolled oats

1 teaspoon all-purpose flour

¼ teaspoon Kosher salt

1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
5. Cover pan with foil; bake at 400° for 20 minutes.
6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
8. Spoon oat mixture evenly over apples.
9. Bake at 400° for another 10 minutes.
10. Turn broiler to high (leave pan in oven); broil 2 minutes.

Recipe without photos . . .

Hasselback Apples for 2

1 large firm apple, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)

Cooking spray

Scant 1 tablespoon brown sugar

Scant 1 tablespoon butter, melted

¼ teaspoon ground cinnamon

---

1 ½ tablespoons brown sugar 

1 ¼ tablespoons butter, melted 

¼ teaspoon ground cinnamon

1 ½ tablespoons old-fashioned rolled oats

1 teaspoon all-purpose flour

¼ teaspoon Kosher salt

1. Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
5. Cover pan with foil; bake at 400° for 20 minutes.
6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
8. Spoon oat mixture evenly over apples.
9. Bake at 400° for another 10 minutes.
10. Turn broiler to high (leave pan in oven); broil 2 minutes.