February 2014 – Makin' it Mo'Betta

Banana Chocolate Chip Baked Oatmeal Cups

February 26, 2014November 18, 2015 Kim

I’m on a baking-everything-in-a-muffin-tin roll. Not only does it make everything portable, but it makes portion control so much easier! If you missed my last post, I made pancakes and sausage in muffin form. So much better than grabbing a pop-tart or skipping breakfast due to running late….and we’re always running late!

However, one can not live on pancakes alone. You may want something with more whole grains, and packed with nutrition, while still being able to eat it on the run (and it needs to taste good!) These Banana Chocolate Chip Baked Oatmeal Cups fit the bill.

And hello, it has chocolate! Definitely the breakfast of champions.

Banana Chocolate Chip Baked Oatmeal Cups

3 cups old fashioned rolled oats

1/2 cup dark brown sugar (or a 1/4 cup brown sugar and 1/4 cup sugar substitute – I used xylitol)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 eggs

1 1/4 cups milk (I used Unsweetened Almond Coconut Milk)

3/4 cup ripe bananas, mashed

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips (optional)

Preheat the oven to 350. Spray a muffin tin with cooking spray. (Makes 18 regular size muffins)
Combine the oats, sugar(s), baking powder, salt, and cinnamon in a mixing bowl.
In a separate bowl, whisk together eggs, milk, bananas and vanilla.
Add the banana mixture to the oat mixture and stir until blended.
Add the chocolate chips. (or any other mix ins you would like…nuts, dried fruit, etc.)
Fill muffin cups, you can fill them 3/4 full since they won’t be rising much.
Bake approximately 15-20 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Allow oatmeal cups to cool. Store in airtight container in fridge or freezer. (I wrap mine in a paper towel and microwave on 50% power if frozen.)

Recipe adapted from

Remember, these are baked oatmeal cups, not muffins, so they will not have a light fluffy texture. They are dense and hearty, like any other baked oatmeal. Speaking of other baked oatmeal…you might also like my Meyer Lemon Blueberry Baked Oatmeal or Baked Pumpkin Oatmeal! I think adding chocolate to the baked pumpkin is next on my list 🙂

Be sure to check out the giveaway I have going on for 5 free product coupons from Krusteaz too! *Giveaway has ended*

I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , ,,, , (Wednesday) , , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, ,, , ,, , (Saturday) ,

Pancake and Sausage Muffins

February 24, 2014November 18, 2015 Kim

Did you know February is National Pancake Month? I couldn’t let the month go by without honoring my beloved pancakes, and what better way to celebrate than with a giveaway! Free stuff is fun, and free food stuff is mo’funner. Not only are we celebrating pancakes, but I have a new recipe that will make your busy mornings easier and tastier. The idea came for these Pancake and Sausage Muffins came from my Speedy Sausage Muffins recipe.

Pancakes and sausage….made portable! I know right?! Awesome. Even better is the fact that these are quick and easy to make with the help of Pancake Mix, and can be made healthier with turkey sausage. My girls loved them, as did I.

If you are not a sausage fan, I feel sure you could use bacon. Or, skip the meat and add in some blueberries (that’s next on my list. Krusteaz also makes a Blueberry Pancake Mix!), or go all cray and add chocolate chips! I’m also thinking you could add syrup right into the mix, which I didn’t do this time, but I think would work out fine…just cut back on the water used. I love versatile recipes!

Pancake and Sausage Muffins

1 lb. sausage (I used turkey sausage)

3 cups Krusteaz Pancake Mix

2 cups water

Cook sausage until browned and crumbled. Drain fat if needed. Set aside.
Preheat oven to 350 degrees.
Whisk pancake mix with water, as directed on box. (Batter will be a little lumpy.)
Fold in cooked sausage.
Let batter sit for 5-10 minutes.
Scoop batter into greased muffin tins, filling about 2/3 full.
Bake until done (12-15 mins) – remember they will not brown like muffins….they’re pancakes!

Serve warm with syrup if desired or allow to cool and store in airtight container in fridge. I’m sure they can also be frozen, but ours didn’t last long enough to try it. I got 18 muffins from this recipe.

FOR THE GIVEAWAY-
My friends at Krusteaz will provide one winner with FIVE FREE Product coupons! Coupons are good for the above pictured pancake mix, plus much more! Check out their line of products . I am a fan of their fat free muffin and cornbread mixes too. To enter, complete the options in the Rafflecopter form. Shipping only available to US addresses.

Disclosure: Krusteaz has provided me and will supply the winner with 5 free product coupons. No other compensation was received. All content is my own unless otherwise stated.

National Margarita Day!

February 22, 2014November 18, 2015 Kim

Yes, today is National Margarita Day! Let’s celebrate!!

National Margarita Day --- uh oh, Tequila Laurel might have to come out and play! Tequila @Lauren Ferchau too???

Margaritas are definitely one of my favorite adult beverages, and the variations are endless! I thought I would share just a few in honor of the holiday 🙂

Pineapple Margaritas

Beer Margaritas

Ginger Beer Margaritas (recipe at ) Just made these last night….awesome!

Lower Calorie Options –

Skinny Girl Margaritas

Slim and Sparkling™ Lemon Lime Margarita

3 oz Lemon Lime

1 ½ oz Tequila

Splash of fresh squeezed orange

Fresh squeezed lime

Directions: Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.

Calories per 6 oz serving: 100

(Recipe and photo provided by Sparkling ICE – not a sponsored post)

For a non-alcoholic version, sounds pretty tasty!

And of course, no day is complete without DESSERT….

Margarita Cake

Happy Margarita Day!

Lighter Lasagna Soup

February 17, 2014November 18, 2015 Kim

I hate to keep complaining about the weather, but….ughhhh, it’s soooo cold! Spring is on the way however, because I’ve already seen some ants and two spiders. *shiver* We’ve also got birds everywhere today. It’s nice and sunny (but still cold!). SO, as long as it’s going to be this cold, might as well continue enjoying some nice warm soup.

This soup was lightened up by Bobby Deen, son of the legendary Paula Deen. It’s warm, filling, comforting, and best of all….cheesy! I may have added a little more cheese than the recipe called for. As in, I did add more cheese, so I don’t know how much lighter this ended up being! But whatever, it was yummy.

Lighter Lasagna Soup

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped 2 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes (I used one with Italian seasonings)
1/2 teaspoon salt
1/2-1 teaspoon crushed red pepper *adjust according to desired heat
4 whole wheat lasagna noodles, broken into large pieces
1/2 cup chopped fresh basil (I omitted since my basil plant is so very dead; used 1 tsp dried basil)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese

Heat oil over medium-high heat in a large nonstick pot. Add the sausage and onion and cook until sausage is browned and onions are translucent (approx 8-10 mins) – stirring frequently to break up sausage into crumbles. Add garlic and cook for about a minute, stirring to prevent burning.
Add broth, cans of tomato sauce and diced tomatoes, salt, and crushed red pepper.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, for about 20 minutes.
Add noodles and bring back to a boil. Reduce heat and simmer, uncovered, until the soup starts to thicken and noodles are tender, approx 10 – 12 minutes. Stir occasionally to prevent noodles from sticking together.
Remove from heat; stir in mozzarella, basil, and Parmesan.

And if you are like me, add more cheese to your individual serving, because more cheese is better. So says me. The soup is also good with a nice hunk of toasted bread. Because carbs are good. (My thighs don’t agree.)

Recipe Source:

I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , ,,, , (Wednesday), , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, ,, , ,, , (Saturday) ,

(I) Pink Puffy Heart S’mores

February 13, 2014November 18, 2015 Kim

Crispy crackers, gooey marshmallows, melt-y scrumptious chocolate. What’s not to love?! S’mores aren’t just for the campfire either. Pop these bad boys in the microwave and you can have your own ooey gooey treat in seconds!

Make them extra fun with these heart shaped marshmallows from ! My kids were quite happy.

And check out the other yummy Valentine treats from Peeps. I was super excited to see the Sugar-Free option since my Valentine is diabetic. I was also pretty excited to see the dark chocolate versions, because I seriously pink puffy heart dark chocolate 🙂 And as I mentioned here, the Vanilla Creme hearts taste like sugar cookies. Yum!

Whether you enjoy this gushy mushy holiday or not, at least you know there are plenty of treats out there to help you celebrate the day. Or to not celebrate the day…whatever.

Disclosure: I received samples of Valentine treats from Peeps to try. No monetary compensation was received and I am under no obligation to post about them. All opinions are my own.

Pumpkin Spiced Gingerbread Granola & a GIVEAWAY!

February 9, 2014November 18, 2015 Kim

Since Mother Nature has decided we are still in full winter mode, I think it’s still the perfect time for the warmly spiced flavors of this granola. Actually I eat pumpkin year round, and this homemade granola is healthy and delicious. It’s also very easy to make, which is always a bonus.

My 11 year old loves to eat granola for breakfast, and I like to mix it in yogurt. Making it at home ensures that quality, wholesome ingredients are used, and it’s easily adapted to whatever you like and have on hand. And the best part about this granola?!

CLUSTERS!!

I feel good about letting my daughter eat this granola full of super foods like oats and pumpkin; nutritious wheat germ, healthy fats from nuts, and naturally sweetened with molasses. I lovelove molasses. However, if it’s not your cup of tea, you can substitute honey. It will have a milder, less ‘gingerbready’ flavor.

Pumpkin Spiced Gingerbread Granola

1/3 cup pumpkin puree
1/4 cup molasses
1/4 cup oil (I used a canola/olive oil blend)
1/4 cup packed brown sugar
1 tsp vanilla extract2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp ground ginger

3 cups old fashioned oats
1/2 cup wheat germ (I use )

1/4 cup almond meal (ground almonds)
1/4 cup chia seeds
1 cup almonds

1/2 cup pecans, chopped

Preheat oven to 325°F and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the pumpkin puree, molasses, oil, brown sugar, vanilla extract, and spices.
In a large bowl, combine the oats, wheat germ, almond meal, chia seeds and nuts.
Pour wet ingredients over the dry, and stir until well coated.
Spread granola out in an even layer on the baking sheet.
Bake for approx 45 minutes, stirring every 15-20 minutes. If you want clumps, keep the stirring to a minimum (as in don’t stir it too aggressively, trying to keep some places undisturbed) but be sure to keep an eye on the edges as they will burn. Mine got a little over cooked, but just on the very edges.
Allow granola to cool and store in an airtight container.

Recipe adapted from

Now, onto the GIVEAWAY! has agreed to provide 2 jars of wheat germ to a Makin’ it Mo’Betta reader. And WHY would you want to win jars of wheat germ?! Because it’s a nutrition power house! It’s a great way to add extra nutrition into your family’s diet, and it has such a nice nutty crunch. Also, it has only 50 calories per 2-tablespoon serving. Win-Win!

Per their website, includes:
Vitamin E: This fat-soluble antioxidant helps to protect cells and tissues from damage and may ward off certain diseases.

Folic Acid: A must-have for pregnant women—and a good idea for everyone else—this B vitamin helps make healthy new cells to protect against certain cancers.
Magnesium: This mineral helps keep your heart, bones and immune system strong. Recent data also suggests it may even slash your Type-2 diabetes risk.
Thiamin: This B vitamin helps convert carbohydrates into energy. It’s also essential for the proper functioning of the heart, muscles and nervous system.
Phosphorous: Working with calcium to build strong bones and teeth, this mineral is also necessary for the growth, maintenance and repair of all tissues.
Zinc: Your body uses this mineral for hundreds of functions, such as fighting off viruses, helping wounds heal, DNA synthesis and proper cell division.

BONUS: Wheat germ is also a fiber-rich source of high-quality non-animal protein and only contains heart-healthy polyunsaturated fat. Extra bonus: There’s no sodium.

So that’s why you want to incorporate wheat germ into your diet! Plus, it’s great mixed in yogurt, in granola recipes as above, baking, and I like to use it in a low fat topping for muffins….

To enter, just use the Rafflecopter form! Shipping is only available within the US.

Disclosure: A jar of Kretschmer Wheat Germ was provided for sampling. No monetary compensation was received and I was under no obligation to post. I enjoy the product and all opinions are my own.

Pink Lemonade Cereal Treats

February 6, 2014November 18, 2015 Kim

Yes, I’m at it again. More cereal treats. I think I have a little obsession. I really like cereal treats, but that’s not the problem…it’s the marshmallows! I have this strange compulsion to buy almost every new flavor I see. And….I saw these –

PINK LEMONADE MARSHMALLOWS!! I already had the cereal. You know, one of those big boxes that you bought just knowing your kids were going to eat them, and then they sit in the cabinet for days. That’s another reason I make a lot of cereal treats. We always have a lot of cereal in my house, and whenever I fear a box is going to go stale…well, it’s an excuse to make treats!

I was surprised at just how “lemonade-y” these marshmallows were. I expected a mild flavor, but these pack a little punch. They also turned bright pink when melted (let’s not think about why, let’s just go with it for the sake of Valentine’s.)

Pink Lemonade Cereal Treats

3 T. butter

1 bag Pink Lemonade marshmallows (I found mine at Wal-Mart)

5 cups cereal of choice

sprinkles (optional)

1 cup white chocolate, melted (optional)

Melt butter in a large pot over medium heat on the stove top. Add marshmallows. Stir until marshmallows are melted. Remove pot from heat, stir in cereal. Mix well. Place treats in a buttered or sprayed 9 x 13 dish (or smaller for thicker treats). Press evenly into bottom of pan. Add sprinkles if desired. If adding white chocolate, melt in a microwave safe bowl for 45 seconds. Stir. Microwave in 15 second increments until melted, stirring after each interval. If chocolate is too thick, add a couple of teaspoons of butter or shortening and stir until combined. Drizzle chocolate over cereal treats or get fancy and pipe it on there. *Melted chocolate and I do not get along. That’s why no fancy chocolatiering going on here*

Big white chocolate clumps. I meant to do that 😉

These are fun for Valentine’s Day, but they would also be a great summer treat too. My kids love pink lemonade!

For other cereal treats, check out Rolo Cereal Treats with Brownie Mix, , , Pumpkin Spice Cereal Treats, Chocolate (no)Peanut Butter Rice Krispie Treats (nut free), and Cookie Butter Cereal Treats. Hmmm, I may need a cereal treat intervention.

But first, I also want to make ! How adorable are they?! They are so cute for Valentine’s Day!

And it just so happens that I have exactly what I need to make them since was so awesome to send me these samples! So many new varieties…my kids are thrilled! I will be talking more about these in a later post, but let me just go ahead and tell you…the Vanilla Creme Peeps, taste like cookies! And dark chocolate varieties? Be still my heart.

I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , , ,, , (Wednesday), , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, , , , , , , (Saturday) ,

The Ultimate Chocolate Chip Cookies

February 4, 2014November 18, 2015 Kim

It’s time to start thinking about that certain holiday that’s all about red and pink and chocolate. Oh, and love, I suppose. My LOVE of CHOCOLATE drives me to make things like this. ‘The Ultimate Chocolate Chip Cookie’. That’s quite a name to live up to…the ‘ultimate’. Well, first, I didn’t name them, the recipe came straight from the back of the butter flavored Crisco package. Second, these were pretty darn good, but I will have to do lots more ‘product testing’ before I can actually consider them the ‘ultimate’. Yep, I foresee lots of taste testing of chocolate chip cookies in my future. It’s a hard life 😉

I know some people are anti shortening…me being one of those people. At least I was, until I actually compared shortening to butter. Basically, neither one is a health food, so if you are going to eat cookies….it’s all about moderation. Because, honestly, I’m not giving up my chocolate chip cookies. Some people are also quite adamant about shortening vs butter in their cookies. I’m on the fence, again, more product testing will be necessary for me to determine which I like better!

Ultimate Chocolate Chip Cookies

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract (yes, tablespoon)
1 large egg (I like Eggland’s Best eggs)
1 3/4 cups unbleached All Purpose Flour
3/4 teaspoon baking soda

1/2 teaspoon sea salt
1 cup chocolate chips (I used by Ghirardelli)
1/2 cup semi-sweet mini chocolate chips

Preheat oven to 375ºF.
Beat shortening, brown sugar, milk and vanilla in large bowl on medium speed until well blended. Beat in egg.
Add flour, salt and baking soda to shortening mixture and mix until just blended.
Stir in chocolate chips.
Scoop rounded tablespoonfuls 3 inches apart onto ungreased or silicone mat lined baking sheet.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
Cool for a couple of minutes on baking sheet then move cookies to cooling rack.

Recipe adapted from .

Cookies are best served slightly warm with a large glass of milk and a cute straw. In my opinion of course.

This recipe was featured at !

I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , , ,, , (Wednesday), , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, , , , , , , , , (Saturday) , (Sunday) ,

Sausage, Ham and Cheese Quiche

February 3, 2014November 20, 2015 Kim

After football food, and possible over-indulgence yesterday (too many potato skins here!) you may be looking for something quick and easy for dinner. This comes together easily and is really delicious.
Quiche w label EAH
It’s full of ham, cheese, sausage and potatoes….but you can really add whatever ingredients you may have on hand. I used a leftover baked potato and some leftover links of chicken sausage, but you could add bacon, peppers, onions – whatever you like! It’s hearty enough to be served for dinner, but equally yummy at breakfast and perfect for brunch. I love versatile recipes!

I have this recipe posted over at , where I am a contributing write. I would love for you to pop over there and check it out!

Super Bowl Round-Up

February 1, 2014November 20, 2015 Kim

If some of you are like me and just now digging out from the snow, you may be heading to the grocery store to stock up on supplies for the game tomorrow. I may not know who’s playing, but I have my Super Bowl menu pretty much figured out – priorities.

(Pictured, left to right)

Eastern NC Pork BBQ (Crock Pot)

Buffalo Chicken Dip

Oven Baked Tacos

Baked Mozzarella Sticks

Buffalo Chicken Pizza

Bubble Up Pizza

Italian Meatball Sliders

Sausage Balls

and if you like any of those, you may also like:

Chicken BBQ in the Crockpot

Creamy Sausage Dip

Ghetto Tacos

Baked-not-fried Pickles

Mac n’Cheese Pizza

Bubble Up Taco Casserole

Hot Ham Dip Sliders

Speedy Sausage Muffins

-OR-

Meatball Sub Casserole

Pizza Puffs

Pizza Monkey Bread

Cincinnati Chili

“Cheater” Chili (super quick and easy, 3 ingredients!)

Hot Banana Pepper Poppers

and just a suggestion, but the best chips ever (IMO)

Let’s not forget the dessert!

Quick and easy Bisquick Cookies

Chocolate Lover’s Chex Mix

Chicago Mix (for the sweet and salty lover – just sub out the candy corn for your favorite candy!)

Reese’s ‘Better Than Football’ Cake

Looking for something simple and low fat? The 2-Ingredient Angel Food Cake is the ticket.

Or, need something low carb?

These Cinnamon Crunchies will satisfy the low-carber’s sweet tooth!

You can also turn almost anything you have on hand into a delicious flatbread or pizza…just stock up on some Flatbreads. They are delicious!

{Disclosure} I was sent samples to try, and there will definitely be more of these in my future. Expect some recipe posts soon!

You can also keep things neat and tidy by having Stonefire Pita Bread ready for filling at your Super Bowl gathering. That way, when people jump up and down, the contents won’t go flying everywhere 🙂 Yep, always thinking over here. ha!

Have a great weekend!