Thursday, August 27, 2015

Under Construction!

Makin' it Mo'Betta has finally made the switch...I'm now a "dot com"!! I'm sure that's only exciting to me, but it's also time-consuming and stressful. SO, please be patient with me as I get things moved over and functional. Hopefully there will not be too many glitches *fingers crossed*. Thanks for your support!

Sunday, August 9, 2015

Toffee Brownies {4 Ingredients!}

I love quick and easy recipes and this one satisfies a chocolate craving with just 4 ingredients. It's a take on one of my blog's most popular recipes, Chocolate Pudding Dump Cake but uses one of my favorite candies...Heath!
4 Ingredient Toffee Brownies EAH
I've shared this recipe over at Eat At Home, where I am a contributing writer. I'd love for you to head over and check it out!

Wednesday, August 5, 2015

Breakfast Casserole 'Muffins' & VISA Giftcard Giveaway! {#sponsored}

I was provided coupons and a gift card to purchase ingredients for this post by Nature’s Harvest® to facilitate my review of Nature's Harvest® Bread. All opinions expressed are my own. 

Where has the summer gone?! I've already heard of some kids going back to school, and my own go back in a couple of weeks. I really don't feel like we've had much of a break! However, with school being out, I have really been off my normal routine, and with that, meal planning has gone out the window. I'm very ready to get back to planning healthier, balanced meals. This will mean planning for super busy mornings, lunch boxes, and meals in hurry due to various sports practices.  
With so many meals eaten on the go, or prepared in a hurry, it's easy to opt for convenience foods. However, I still want our nutritional needs met. For example, did you know it is recommended that adults eat 48 grams or more of whole grains daily and children ages 4-13 eat a minimum of 40-48 grams per day? (You can read more about whole grains and guidelines here and here.) Many of us are not getting enough, which is why Nature’s Harvest® bread has launched the “Whole Grain Challenge”. The challenge is to encourage moms and families to incorporate 48 grams of whole grains into their diets every day. You can find educational content on the Nature’s Harvest® website and Facebook page to help stay on track and participants can take the whole grain pledge on the Nature’s Harvest® Facebook page and automatically be entered into a weekly sweepstakes, but hurry, it ends August 10th.
Nature’s Harvest® bread has at least 8 grams of whole grains per serving, no artificial flavors or colors, and no high fructose corn syrup. That gives them an A+ in my book!
These portable Breakfast Casserole 'Muffins' incorporate whole grains, protein rich eggs and cheese and best of all, they are portion controlled, easy to eat on the go, re-heat beautifully (I actually prefer them re-heated the next day!) and I imagine they could even be frozen...but mine have not lasted long enough to find out! They are also a great way to use up leftovers or fresh veggies from the garden, the recipe can be modified to whatever your family likes - add pepper and onions, use ham, sausage, mushrooms, vary the cheeses and spices, get creative!

Breakfast Casserole - To Go!

3-5 slices whole grain bread (enough to fill your muffin tins almost to the top) I used Nature's Harvest® Butter Top Made with Whole Grain White Bread
1/4-1/2 cup bacon pieces (or meat of choice; I used this)
1 cup shredded cheese 
8 eggs
1/2 cup milk
1 teaspoon dry mustard (optional)
1/2 teaspoon sage (optional)
1/2 teaspoon basil (optional)
salt and pepper, to taste
  • Preheat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin tin with cooking spray.
  • Tear or cut bread into 1/2 inch pieces. Place in prepared muffin tin, filling 3/4ths full.
  • Sprinkle bacon pieces over bread, top with cheese.
  • In a medium bowl or large measuring cup, whisk together eggs, milk and spices. Carefully pour into muffin tins, dividing equally. (I just eyeballed this!)
  • Bake for 15-20 mins, or until eggs are set and cooked through.
Recipe adapted from Thriving Home and Makin' it Mo'Betta

These make a handy breakfast, lunch or dinner. I served mine for 'brinner' with grits, then reheated the leftovers in the microwave for breakfast with a side of fruit. As I stated earlier, I actually preferred them reheated, which is a rarity, but definitely puts these in my keeper file! 

GIVEAWAY:
Now, how many of you would like to win a $25 VISA Gift Card and a coupon for free Nature’s Harvest® bread? To enter, please use the Rafflecopter form below.  This giveaway has a quick turnaround so go ahead and enter!

a Rafflecopter giveaway

Wednesday, July 29, 2015

Orange Creamsicle Pie

Yes, I'm still alive! I know it's been three weeks since I've posted anything, but as usual, it's been busy around here. The kids may be out of school for summer vacation, but it sure hasn't slowed down much. We've still been going strong with sports...the long days of summer when we complained of how bored we were have disappeared for today's youth it seems. At least for mine!
However, in the midst of practices, tournaments, and camps we have still found time to enjoy some fabulous desserts. I will always have time for dessert. This Orange Creamsicle Pie is perfect to have during this hot summer weather. It's cool, light, and refreshing with it's creamy orange flavor that will take you back to hot summer days eating frozen orange pops with the white ice cream center. With this pie however, you don't have to worry about it melting down your hand, leaving it sticky, and no wooden sticks to contend with! (Is it just me, or does anyone else hate the flavor you get next to the wooden stick on a popsicle? It always grosses me out.)
We loved the orange, but you could make other variations by changing out the jello flavor and fruit I'm sure. Also, I made my whipped cream (it's so easy!) but you could use Cool Whip if desired. I went with a store bought graham cracker crust, but you could easily make your own there too.

Orange Creamsicle Pie

1 box orange flavor Jello
1/4 cup boiling water
2 containers of orange yogurt (I used Yoplait Light Orange Creme - it's the only one I could find at the time but have since seen other brands)
3 cups homemade whipped cream or 1 (8 ounce) tub of Cool Whip
1 cup mandarin oranges (drained)
Graham Cracker Pie Crust - storebought or homemade

In a large bowl, mix jello packet with boiling water. Stir to dissolve.
Whisk yogurt and whipped cream into jello.
Chop mandarin oranges into halves or thirds, reserving a few for top of pie if desired.
Add oranges to pie mixture. Pour into prepared crust.
Allow pie to set in refrigerator. (I made mine the night before serving)
Top with remaining mandarin oranges and additional whipped cream if desired, before serving.

Recipe Source: Real Housemoms

Other "no bake" pies you might enjoy:


 2- Ingredient Lemon Pie


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