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Friday, April 11, 2014

Blueberry Greek Yogurt Crunch

**Lucky Leaf generously sent me a sample pack of pie fillings but as always all opinions are mine**

High-protein Greek yogurt mixed with homemade granola and blueberry pie filling - quick, healthy breakfast option for those on the go!

I don’t know about you but I struggle with finding something quick for breakfast that tastes good and is good for you!  I have been using Greek yogurt as a substitution for a lot of things – sour cream, cream cheese, mayo but never really eat it just by itself. I buy plain Greek yogurt which is way too tart for me to eat all by itself.  Plus since I use it as a condiment or sauce all of the time I think I just forget it can be eaten straight out of the container.  I mean I guess you can eat sour cream straight out of the container but you may get some funny looks! 

So back to breakfast – in an attempt to incorporate some healthy and tasty breakfast options into my day I came up with this super easy, super tasty recipe using Greek yogurt and Lucky Leaf pie filling.  I love using fruit filling because it’s so quick and easy plus it tastes fantastic!

This recipe is perfect for mornings you are rushing around and need something fast..  I stick it in a container with a lid and eat it on my way to work.  The yogurt, fruit, and granola crunch go perfectly together.  My girlfriend said “it tastes like the yogurt they used to have at McDonalds only way better!” - points for me!

Blueberry Granola Greek Yogurt
6 tablespoons coconut oil, melted
¼ cup whole-wheat flour
¼ cup brown sugar
¼ cup oats
¼ teaspoon cinnamon
4 ½ teaspoons vanilla extract
1-32 ounce container of nonfat plain Greek yogurt
2.5 tablespoons powdered sugar
I can of Lucky Leaf Blueberry Premium Blueberry Pie Filling

Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside. 

In a bowl, combine the melted coconut oil, flour, brown sugars, cinnamon, and ½ teaspoons vanilla.  Stir until well combined.  Spread the mixture into a thin layer on your prepared baking sheet.  Bake for 15-20 minutes or until dark golden brown.   Let cool.

While the granola mixture is baking, combine the yogurt, powdered sugar, and 4 teaspoons of vanilla extract in a bowl until well incorporated.

Now you have some options:  You have two options when you make it – you can mix everything together all at once (4 servings) or you can make 1 serving at all time which makes it great for mornings!

If you are making it all at once, mix together the yogurt mixture with the Lucky Leaf Premium Blueberry Pie Filling.  Divide the fruit and yogurt mixture into 4 bowls and top with the granola crumble.  Serve immediately. 

If you are making it one serving at a time, mix together 1 cup of the yogurt mixture with ¼ of the can of Lucky Leaf Premium Blueberry Pie Filling.  Right before serving, top with ¼ of the granola crumble. 

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Monday, March 3, 2014

What's Momma Makin' - Baked Potato Soup

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This baked potato soup is amazing for a crowd or for leftovers!

The temperatures have been hanging out in the high teens and low twenties for the past few weeks, unseasonably cold for the Pacific Northwest but it has been sunny almost every day instead of raining so I will take the cold to enjoy that sunshine in the middle of winter! Now if we could just get some snow going….

Tuesday, February 18, 2014

What's Momma Makin' - A Little Bit of Anything Scramble

Last spring I joined Nel and a group of people from her work and their friends in a diet called Game On Diet. Being a protein addict, that part was easy but one of the requirements on the diet is to incorporate two large servings of vegetables each day.  

Easy to get a salad in at dinner but I was having trouble getting more veggies in during the day until I remembered my Brother-in-Law, Rob and his eggs, which led to this breakfast idea. Plus, it is a great way to keep the vegetable bin in your fridge fresh and well stocked.

Thursday, February 6, 2014

Peanut Butter and Jelly Deep Dish Cookies

Peanut butter and jelly deep dish cookies - raspberry pie filling baked into huge peanut butter cookies. Plus a giveaway!

PB&J Deep Dish cookies - Super soft giant peanut butter cookie filled with raspberry filling!  #LoveableLuckyLeaf

I was compensated by Lucky Leaf to create this post, but as always, all opinions expressed are completely my own.  

Nothing goes together better than peanut butter and jelly right?  How about peanut butter and jelly and cookies??  Yep thats right I took everyone's favorite lunch time combo and turned it into dessert!  And not just any dessert these peanut butter and jelly deep dish cookies are to die for. I recommend pouring yourself a huge glass of milk and maybe sharing with a friend... maybe! But seriously these cookies are not your average cookie - they are huge.  And they are the perfect balance of sweet, salty, and tart.  

Plus if you are super corny (like me!) these would be the perfect dessert for Valentine's Day, that is if your significant other doesn't like chocolate... but then I would wonder why you are with them unless your plan was to keep all of the chocolate for yourself and then I would say good plan but I digress. 

Back to that Valentine's Day idea - wrap up one of these cookies and put a card with it that says "You are the peanut butter to my jelly" and you have the perfectly corny Valentine's Day gift!  

You can't go wrong with Peanut Butter and Jelly - especially in a giant cookie!  #LoveableLuckyLeaf

Peanut Butter and Jelly Deep Dish Cookies

1/2 cup butter, softened
2/3 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cornstarch
1 1/4 cup whole wheat or all-purpose flour
1/2 can of Lucky Leaf Premium Raspberry pie filling

Pre-heat your oven to 350 degrees.  Spray your ramekins (optional but helpful for clean up) and set aside.

In a mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth.  Add the egg and vanilla and mix until incorporated.  Add half the flour, cornstarch, and baking soda and mix until fully incorporated.  Add the other half of the flour and mix again.  Beat until the dough balls together in big clumps.

In each of your ramekins, put a big scoop of dough in the bottom of each ramekin (about 1/4 cup).  Press the dough flat and up the sides about a half inch.  Put a big scoop of the Lucky Leaf Raspberry pie filling into the cookie dough - filling it up to the top of the cookie dough on the sides.  Crumble cookie dough over the top of the pie filling.  

Bake for 18-20 minutes or until the cookie is golden brown.

This recipe made 5 cookies in the Rachael Ray Bubble & Brown Square Singles Stoneware (10 oz) but it would easily make 6-8 cookies using smaller ramekins (6 or 8 oz size).  If you use smaller ramekins reduce the baking time.  

Oh and one last thing - whats better than peanut butter, jelly, and cookies??  Well that's easy - peanut butter, jelly, cookies and a GIVEAWAY! 

Lucky Leaf will be providing one winner an of Lucky Leaf pie filling, a recipe card and a Rachael Ray Bubble & Brown Square Singles Stoneware set

Giveaway rules
  • This giveaway is open to US residents only 18 years and older
  • Each entry must be accomplished exactly as it is stated for it to count.
  • Please be sure to use the same email address when you leave a comment as you do to entry the giveaway so I can verify your entry (or put your email address in the comment).
  • Make sure to use a VALID email address so I can contact you if you win.
  • All entries will be validated before a winner is contacted so please be honest and only mark the entries complete that you completed.
  • After being contacted by me via email winners will have 72 hours to respond to my email to claim their prize.  After 72 hours another winner will be chosen.  

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