Try It Out: Berry Baked Oatmeal

Idea Posted By: So, How's It Taste?, found via Pinterest

Ingredients: old-fashioned rolled oats, pecans, baking powder, ground cinnamon, salt, maple syrup, milk, egg, butter, vanilla extract, peaches, strawberries, blueberries

Tools: oven, 2-quart baking dish, measuring cups, measuring spoons

The perfect way to start the day!

1 cup old-fashioned rolled oats
1/4 cup chopped pecans (optional swap: walnuts), divided
1/2 tsp. baking powder
1 tsp. ground cinnamon
pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 Tbsp. unsalted butter, melted and slightly cooled
1 tsp. vanilla extract
1 cup sliced peaches, fresh or frozen
3/4 cup strawberries, fresh or frozen, divided
1/4 cup blueberries, fresh or frozen

Directions: Preheat the oven to 375F.

Lightly grease a 2-quart baking dish. In a medium bowl, combine the oats, half of the pecans, baking powder, cinnamon, and salt. In a liquid measuring cup (at least 2 cups large), combine the syrup, milk, egg, butter, and vanilla.

In the baking dish, make a single layer of fruit with the peaches and half of the strawberries. Sprinkle the dry oat mixture in an even layer over the fruit. Then pour the liquid mixture in an even layer over the oats. Top with the remaining pecans, strawberries, and blueberries.

Bake in the oven for approximately 35-40 minutes, until the brown is browned and the oats have set. Let it stand and cool for 10 minutes before serving.


This recipe is equally easy to make and modify. When I wanted to make this oatmeal bake, I quickly discovered that I had a variety of fruit, but not exactly the fruit in the original recipe/pictures. Additionally, all of the fruit that I had was frozen and I am pleased that it does not matter if it is fresh or frozen in this recipe. I swapped out the bananas for peaches and because I did not have enough blueberries, I used strawberries to make up the difference. It is a very filling and warm dish which will be perfect for those upcoming chilly mornings this fall and winter. Any fruit could probably be used in this dish, dependent on how sweet/tart the fruit is and your desire of sweetness in your oatmeal.

Rave & Review: Beer Pork Chops

Originally Posted By: Pork Chop Recipes

Ingredients: pork chops, salt, pepper, olive oil, beer, onion

Tools: skillet, knife, measuring spoon

Meat and beer--a match made in heaven!

4 thick-cut pork chops
Dashes of salt and pepper
1 Tbsp. olive oil
1 12oz. can or bottle of beer
(Optional Add-in: 1/2 cup sliced onions)

Pair With: Garlic Asparagus with Lime

Directions: Season both sides of the pork chops with the salt and pepper. In a large skillet, heat the olive oil. Add the chops and brown on both sides for five minutes each.

Add the (onions) and beer. Reduce the heat to low and cover the skillet. Cook until chops are no longer pink and the sauce is reduced, 35-45 minutes.


I used a light beer for my first attempt to make the chops and I think you could use just about any beer that you enjoy drinking. Since I used a beer that I like to drink with lime, I paired it with the Garlic Asparagus and Lime and some sauteed mushrooms. My time in the pan was a little longer than the original recipe used to make the chops more tender and the reduce the beer. Cook time might vary dependent on the type of beer in cooking.

Rave & Review: Lemon Pasta

Originally Posted By: Jamie Krell, found via Pinterest

Special Instructions: Dish to be prepared the day before serving, left overnight in refrigerator to set, and to be served cold

Ingredients: pasta, olive oil, garlic, heavy cream, lemon, chicken broth, baby arugula, grape tomato, peas, grated cheese, salt, pepper

Tools: cheese grater, stove, pot, saucepan, colander, measuring cups, measuring spoons, knife, cutting board

Colorful and flavorful, but not overpowering.

1 pound of pasta
1 tbsp. olive oil
2 cloves garlic, minced (cheat: 1/2 tsp. of bottled minced garlic)
1 cup heavy cream

1-2 lemons (juice and zest)

1 cup chicken broth

2 tsp. salt
1 tsp. black pepper

1-2 cups of baby arugula, finely chopped (optional swap: spinach)
1 pint grape tomatoes, halved

1 10oz. bag of frozen peas, thawed

1/2 cup freshly grated Parmesan or Romano cheese (cheat: prepared grated cheese, like Kraft's Parmesan and Romano cheese blend)

Directions: Prepare by zesting and juicing 1-2 lemons. (Two lemons were used in this preparation.) Set aside.

Begin by boiling the water and cook the pasta according to the directions on the package.

In a medium saucepan, heat the olive oil on medium. Cook the garlic for less than a minute so it does not burn. (If using the bottled minced garlic, you will see it turn a little brown.) Combine the heavy cream, lemon zest and juice, chicken broth, and the salt and pepper. Bring the mixture to a boil, then lower heat to simmer for about 15 minutes. The sauce will reduce and begin to thicken.

While the sauce simmers, finely chop the baby arugula and use the amount to your liking. (For this recipe, I used 2 cups.) Halve the grape tomatoes. (If you are using a bag of frozen peas and forgot to remove them from the freezer, you can cook them for a minute or so in the microwave to thaw them out. No harm, no foul!) 

In a large bowl, combine the pasta, sauce, and vegetables. Stir to coat evenly. Add cheese and stir again.

Cover and keep in the refrigerator overnight before serving.

Pair With: Grilling favorites like hamburgers and barbecue, or eat alone!

The pasta used in my picture is tri-colored farfalle (or bow-ties), chosen because of its color and shape. Since my box was for 12oz, I also threw in some rotini. Mix and match pasta noodles; it gives more variety and appeal! I didn't have fresh garlic cloves on hand so I used McCormick's minced garlic. If you like lemon, then you will love the smell of this sauce as it simmers! In the future, I want to try using this sauce hot. This is a great recipe and change from the usual sort of pasta salads you will find at barbecues and parties and I will make it again!

Rave & Review: Strawberry Mango Salsa

Originally Posted By: McConkie Menu, found via Pinterest

Ingredients: strawberries, mango, red onion, basil, lemon juice, salt, pepper

Tools: cutting board, knife, potato peeler, measure cups, measuring spoons

The picture was an afterthought--better ones to come!

1 cup strawberries, finely diced
1 cup mangos, finely diced (cheat: use a potato peeler to get the skin off without wasting the good stuff!)
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 tbsp. fresh lemon juice (cheat: bottled lemon juice)
1/4 tsp. sea salt
1/4 tsp. black pepper

Optional Add-In: kiwi

Directions: Combine all ingredients in a bowl, cover, and allow to sit in the refrigerator for a few hours.

Pair With: low-fat cinnamon graham crackers, cinnamon pita chips, or use as a topping on chicken, burgers, salads


This is the first recipe I found on Pinterest that I actually went ahead and made. Not only is it incredibly easy, but it's especially delicious. It's a party hit and a versatile topping as any salsa could be. (I even used it to top a ranch slider burger, which I will be reviewing in a future post.) The only thing I tweaked in my repeat of this recipe was the quarter-cup increase of both the strawberries and mango, for two reasons: I like an even, easy cup, and I was afraid that the red onion might seem a little overpowering for my particular taste. I have also thrown in a kiwi or two when they were handy. I've doubled and even tripled this recipe for parties and there is never any left!