Strawberries and Cream Baked Oatmeal

Strawberries and Cream Oatmeal. Delicious.

Really there is no other way to describe this. It is like a gourmet grown up version of those little packets of strawberry and cream oatmeal. And this baked oatmeal is not just for grown ups, it is for kids of all ages. So delicious!

I made this as a last minute decision one afternoon when a bowl of overripe strawberries were staring at me when I opened the fridge. I did not want to throw them out, but I was not sure of how I wanted to use them either.

Baked oatmeal is a favorite in our house, so I instantly thought a new version of baked oatmeal would be perfect.

Besides the strawberries I also had a small container of whipping cream in the fridge and what better way to make the cream part than with real cream. And I am so glad I used real cream in this. It gives it that over the top rich and creamy taste.

You need to make this for your family. Really it is so good. And it can be put together the night before and baked in the morning for a quick and easy breakfast. This is a perfect way to eat oatmeal during summer berry season.

 

Strawberries and Cream Baked Oatmeal

  • 3 cups quick cooking oats
  • 1/2 cup brown sugar
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla
  • 3/4 cup whipping cream
  • 2 cups chopped fresh strawberries
  1. Preheat oven to 350.
  2. In a bowl mix together all ingredients, except strawberries and combine well.
  3. Carefully stir in strawberries. 
  4. Spread into a greased 9×13 pan and bake for 20-25 minutes or until done. You want it set up, but not really dry.
  5. Serve warm drizzled with additional milk or cream if desired.

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Lynn's Kitchen Adventures
Filed Under: Breakfast, Main Section, Recipes Tagged With:

Menu Plan and Kitchen Update {May 19th-25th}

I will totally admit that this week’s menu plan is for you. I put it together knowing that I will probably not fix one thing from it, well maybe one or two things that are in the freezer, but besides that I will not be doing much cooking this week.

This was a picture I took in my kitchen earlier this week. When I mentioned that I was redoing my kitchen I meant we were really redoing it. Like all of it.

In this picture the plumbing was about all that was left in my kitchen. Well, the refrigerator has stayed too, but besides that it has pretty much been torn down to nothing.

And the rest of my house pretty much looks like this.

New stuff waiting to be put in is everywhere, a few old things waiting to be put back, and furniture covered in plastic or sheets to make clean up a little easier.

And the dust, oh the dust and dirt. I think it will take months to get all the dust gone and that is with covering about everything we could, but it will be worth it.

So this week’s plan is for you. I hope you get some ideas for quick and easy meals and next week let’s hope I can at least use part of my kitchen again.

Breakfast

Baked Oatmeal Muffins- I made a bunch of my baked oatmeal into muffins and froze them  for quick reheating while we are without a kitchen.

Homemade Granola

and whatever you can find- Yes, I am sure there will be several mornings this week where that is the case. :-)

 Dinner

One Pot Spaghetti

 

Crock Pot Chicken Legs

Chicken Bacon LoMein

 

Hamburger Helper Style Stroganoff

 

Mexican Pizza

 Cheeseburger Calzone

 

Slow Cooked Swiss Steak

 For more menu planning ideas see Menu Planning Mondays. 

Lynn's Kitchen Adventures
Filed Under: Main Section, Meal Planning Monday Tagged With:

Gluten Free Menu Plan {May 19th-25th}

I am getting ready to launch a new gluten free ebook this next week. I am also in the middle of a big kitchen remodel. My life is a bit crazy right now, but I am so excited about both projects.

The kitchen will be great. I love to cook and I am really looking forward to the new space.

And the new ebook. I am so excited about it. My goal with this new ebook is to help make gluten free cooking quick, easy, and delicious. Yes, it can be all those things and it can be food your whole family loves. More details coming about all that Tuesday. Have I mentioned I am a little excited about this project. :-)

Here is the plan for this week. I made notes next to each link about what you need to be sure is gluten free, but as always please read labels to be sure the ingredients are safe for your family.

Breakfast

Banana Oatmeal Breakfast Cookies ( Use gluten free oats and chocolate)and Eggs

 Homemade Granola ( Use gluten free oats)

 Egg Cups ( Use gluten free ham or canadian bacon)

Maple Sausage Pancake Muffins ( Use gf pancake batter)

Dinner

 Skillet Lasagna ( Use gluten free pasta)

 Homemade Cheeseburger Helper ( Use Gluten Free Pasta)

 

Ground Beef Taco Dinner (Use gluten free taco seasoning)

 Taco Fries ( Use gluten free taco seasoning)

 Tuna Quesdillas ( Use corn tortillas)

Bacon, Egg, and Cheese Grilled Cheese ( Use gluten free bread and gluten free bacon)

Ham Hash ( Use gluten free ham or gluten free sausage)

Dessert of the Week

No Bake Cookie Bars ( Use gluten free oats and if you cannot have peanut butter, try my peanut butter free version)

 For more menu planning ideas see Menu Planning Mondays.

Lynn's Kitchen Adventures
Filed Under: Allergy Section, GF Menu Plan, Gluten Allergies Tagged With:

20 Gluten Free Desserts from All Gluten Free Desserts

My friend Shirley from All Gluten Free Desserts recently shared 20 of her top gluten free desserts. She shared the list for Mother’s Day, but these gluten free desserts work for any day. Just looking at the list makes me hungry!

If you are looking for some gluten free dessert ideas be sure to check out her list. 

Lynn's Kitchen Adventures
Filed Under: Allergy Section, Gluten Allergies, Gluten-Free Recipes, Recipes (Gluten-Free & Nut-Free)

Chocolate Raspberry Layer Cake

I shared a picture of this cake on my Facebook page when I made it for my daughter’s birthday. When I posted it, I said I would share it soon.

Well, that was back in April and here it is May 16th. What can I say except that life got busy and I forgot about it until I saw a picture of it the other day on my computer.

So, I am sorry it took me so long, but this cake is so good that really it was worth the wait. And not only was this cake really good, it was very easy. 

My daughter actually came up with this cake herself. She could not decide on what kind of cake she wanted so she spent some time looking around my site. She came to me and asked if I could combine this cake with this filling and frost it with ganache.

I love that she was creative enough to think it would all go well together. I think she is going to be my child that out cooks and bakes me someday. Her creativity in the kitchen amazes me. When I looked at the recipes she wanted to combine, I knew it would work well.

It turned out great. It was rich and delicious and everything a birthday cake should be.

Chocolate Raspberry Layer Cake

Cake

Let cake cool completely before filling and frosting.

Raspberry Filling

  • 2 cups powdered sugar,
  • 1/2 cup (1 stick) softened butter
  • ¼ cup raspberry jam in small bowl;

Beat together until smooth. (A few drops red food color may be added, if desired.)

Ganache

  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  1.  Spread raspberry filling over one layer of the chocolate cake. Top with second layer.
  2. Refrigerate for a few hours to let filling set. 
  3. Make ganache by placing chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. And let cool about 5 minutes. You want this thick, but pourable. 
  4. Place the cake on a cooling rack, that has been set on a cookie sheet. 
  5. Slowly pour ganache over the cake. I pour a little, wait, pour a little, spread, wait, etc. Until the cake is well covered. 
  6. Refrigerate until ready to serve. 

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Lynn's Kitchen Adventures
Filed Under: Cakes, Desserts, Main Section, Recipes Tagged With: ,

Gluten Free Oatmeal Fudge Bars

It has been awhile since I shared a recipe for my gluten free cookies series, but today I have a delicious gluten free cookie bar for you.

I adapted this from a recipe that I made for years. The original recipe was not gluten free, but with some tweaking and adjusting it was not hard to make them work gluten free.

The best way to describe these are like an oatmeal cookie with a layer of fudge in the middle. So good!

Gluten Free Oatmeal Fudge Bars

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten free semi sweet chocolate chips
  • 1- can sweetened condensed milk
  • 1 tablespoon butter
  1. In a bowl combine butter and brown sugar. Mix for 2 minutes.
  2. Add eggs and beat well.
  3. In a bowl combine rice flours, potato starch, tapioca starch, xanthan gum, baking soda, salt and oats. Slowly add to creamed mixture until well combined. Set aside.
  4. In a pan combine chocolate chips, milk, and butter. Heat over low until chocolate is melted. Set aside.
  5. Press 2/3 of the oatmeal dough mixture into a 9×13 pan. Spread chocolate filling over dough.
  6. Carefully sprinkle/drop remaining dough onto chocolate filling. Press dough slightly into filling.
  7. Bake at 350 degrees for 25 minutes.
  8. Let cool before cutting.

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Lynn's Kitchen Adventures
Filed Under: Allergy Section, Gluten Allergies, Gluten-Free Desserts, Gluten-Free Recipes, Recipes (Gluten-Free & Nut-Free) Tagged With: ,

Kettle Chips and Why I Love Them

 

Disclosure: This is a sponsored post on behalf of Kettle Chips but all thoughts and opinions are 100% mine.

If you follow me on Facebook then you have probably seen me say that an open bag of Kettle Chips is a dangerous thing for me. I love Kettle Chips! I have for years. All flavors and all kinds.

And the fact that they are an Oregon based company makes me love them even more. I am an Oregon born and raised girl after all.

Kettle Chips taste great. They are The Real Kettle Chip. It is their name, not just a style of chips.

It is hard to pick my family’s favorite flavor, because we love them all. However, I think the Sea Salt Kettle Chips and the Salt and Vinegar ones are my favorite. Like I said, an open bag is dangerous for me. I have been known to eat a few more than I should. :-)

One of the things I love about Kettle Chips is that they use real all natural ingredients. I can pronounce all the ingredients listed on the bag and there are not many foods that you can say that about.

Kettle Brand has used natural, non-GMO ingredients in all of its products since we were founded in 1978. And they were the first potato chip to be verified by the Non-GMO Project.

We are entering the time of year for barbecues, picnics, and family gatherings all of which Kettle Chips would be perfect for. They have twenty four flavors, so they really have a flavor for everyone.

Sea Salt & Vinegar

Sea Salt

Jalapeño

Backyard Barbeque®

Spicy Thai™

New York Cheddar

Honey Dijon

Sour Cream and Onion

Sweet Onion

Fully Loaded Baked Potato™

Unsalted

Cheddar Beer

Jalapeño Jack

Red Chili

Salsa with Mesquite

Zesty Ranch

Buffalo Bleu™

Salt & Fresh Ground Pepper

Cheddar & Sour Cream

Classic Barbeque

Sea Salt

Reduced Fat Sea Salt

Reduced Fat Krinkle Cut Sea Salt & Vinegar

Reduced Fat Salt & Fresh Ground Pepper

Bakes Sea Salt & Vinegar

Bakes Honey Hickory Barbeque

Bakes Sea Salt

Bakes Cheddar & Roasted Tomato

Bakes Sour Cream & Onion

Organic Country Style Barbeque

Organic Sea Salt

Organic Salt & Fresh Ground Pepper

Organic Sweet Chili Garlic

 

See, there really is a flavor for everyone!What is your favorite flavor of Kettle Chips?

And be sure to visit the Kettle Chip page to share why real ingredients are important to you. I know I love them because they are #TheRealKettleChips.

 

This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

Lynn's Kitchen Adventures
Filed Under: Main Section Tagged With:

Ball Blue Jar Collection

Have you all seen the new Ball Jar Heritage Collection Pint Jars ?! I love these.

I love jars of all kinds. I have mentioned before that I use them for all kinds of things. I love them for canning of course, but they work great for storing and serving as well.

I even have a collection of old jars, including some really old blue glass jars. Some of them even have the glass lids or the old fashioned screw on metal ones. I have quite a few that were my grandmothers, but also some that came from garage and estate sales. Over the years I have found various ways to display them in my house.

My friend Jessica recently posted a picture of a blue jar she was drinking out of and I thought it looked great because I love uses jars for things like that.

Then I was in Target last week and saw these new Ball Jar Heritage Collection Pint Jars  on an end display and instantly knew I wanted them. I thought they would be great to use in food photos. Yes, I can use my old blue jars, but since many of them were my grandmother’s I don’t like to, so I knew these would work well in photos.

And I will admit that Target is a dangerous place for a food blogger. They have so many cute kitchen and food related things. I really have to be careful when I enter Target. This day though I gave in and bought a package of six jars.

Once I got the jars home and washed them, I knew I would be using these for way more than food photos.

I mean really doesn’t that jar full of ice water look so good! Perfect for hot summer day. And I am thinking these jars used as drinking glasses on a table with my Fiestaware dishes would be perfect.

My house and table are far from fancy. I live in the country with three kids, animals, and a lot going on. Fancy does not describe my family at all, so I think I will be going back to Target for some more blue jars to use for drinking glasses.

What is your favorite use for jars? 

Disclaimers: This post contains affiliate links. Thanks for supporting this site. 

Lynn's Kitchen Adventures
Filed Under: Main Section Tagged With:

A Look At My New Project

I mentioned recently that I was working on a new gluten free ebook project. I will have more details on it soon, hopefully next week, but for now I wanted to give you a little look at what it is all about.  The above picture is a little hint, ok maybe a big hint, about what it is.

I am also launching a new gluten free site based on the whole idea. The site is not quite done, but if you want to stay up to date on what is going on, and when it will launch, you can like my GF Mixes Facebook page. I will post updates and launch information, and more there.

My goal with this new project is to make gluten free cooking and baking easy for everyone. Gluten free can be difficult and time consuming, but it does not have to be. Gluten free can be quick and easy and it can taste great! And I am so excited that this new project will help prove that. 

Be sure to follow along on Facebook so you don’t miss any of the details I will be sharing over the next week.

Lynn's Kitchen Adventures
Filed Under: Allergy Section, Gluten Allergies, Recipes (Gluten-Free & Nut-Free)

Roasted Asparagus with Balsamic Vinegar

I am a brand ambassador for Holland House, but my thoughts and opinions are 100% mine. 

Roasted vegetables are one of my favorite ways to serve vegetables. It is a simple, delicious, and healthy way to serve them. My family loves the flavor that roasting vegetables gives them.

You can roast them by simply drizzling with oil and sprinkling with salt, but by new favorite way to serve them is oil, salt, and a little drizzle of balsamic vinegar.

I have found some really good asparagus at the store lately and my kids enjoy eating it. Yes, my kids love asparagus. So, roasting it with a little oil, salt, and balsamic vinegar is the way I have been serving it and my family has loved it.

Balsamic vinegar is a staple in my kitchen, especially this time of year. It is one of the easiest ways to add a lot of flavor to vegetables or salad.

This is the time of year for all kinds of fresh vegetables and salads. Trying drizzling yours with a little Holland House Balsamic Vinegar to add a lot of flavor without much work.

 Have you tried roasting your vegetables? 

Roasted Asparagus with Balsamic Vinegar

  • 10-15 spears of asparagus
  • 1 tablespoon oil
  • salt
  • Holland House Balsamic Vinegar
  1. Wash asparagus and trim ends off. 
  2. Place in a single layer on a cookie sheet or pan.
  3. Drizzle with oil and sprinkle with salt.
  4. Bake at 450 for 5 minutes. Drizzle with balsamic vinegar and cook 3-5 more minutes or until desired tenderness. The time may vary depending on the thickness of y our asparagus. 
  5. Serve and enjoy! 

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Disclaimer: I am compensated for my time working with Holland House, but my thoughts and opinions are my own.

Lynn's Kitchen Adventures
Filed Under: Main Section, Recipes, Side Dishes, Vegetables Tagged With: ,