Hearty Brown Sugar & Pecan Oatmeal

I love my mom for so many reasons. She is my best girlfriend and my hero. I can't begin to explain how amazing she is. Everyone says they have the best mom. But, I'm really sorry to tell you that I really do. 

Another reason I love her is because she's always been an amazing cook! Plus, she's always trying new recipes and introducing me to healthy ideas. 

This is one of the latest. I spent the night at her house a few weeks ago. We had to get up early and of course she got up EVEN earlier to make oatmeal. I thought, "Ugh, oatmeal?" But then she started putting brown sugar, chopped pecans and milk in it! Oh man. It was so filling, healthy, and DELICIOUS! I keep eating it. I can't quite convince my son it's better than instant oatmeal yet. But we'll get there!

I know this is such a simple idea, but I hadn't thought of it and I LOVE it. So, I hope you will too! It's the perfect way to start your day! Enjoy!

{HEARTY BROWN SUGAR & PECAN OATMEAL}

click here for a printable version of this recipe

Serving for 1(because that's what I make it for!)

1 c. water

Dash of salt

1/2 c. old fashioned oats

1 1/2 tsp. brown sugar

1 T. pecans, chopped

Milk

In a small saucepan bring water and salt to a boil. Stir in oats and turn heat to medium. Cook for 5-6 minutes. Remove from heat, cover and let sit 2-3 minutes. Pour oatmeal into serving bowl. Top with brown sugar and pecans. Pour in milk to your liking (probably about 1/4 cup). 

Chicken Enchilada Soup

After the WHITE OUT we drove through the other night coming home from my parent's house, we really needed some soup for our souls. And after the KIND of week we had last week, we needed some KICK to pick us up. This soup was the solution. 

It is a little spicy for wee little ones. We just stirred in extra sour cream in our son's bowl to bring the heat down for him.

If you haven't noticed by now, we LOVE food at our house. Especially good for you, and good for your soul food like this. Enjoy!

{CHICKEN ENCHILADA SOUP}

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1 lb. chicken, cooked and shredded

1 (15-oz) can diced tomatoes

1 (10-oz) can red enchilada sauce

1 (4-oz) can chopped green chiles

1 (14.5-oz) can chicken broth

1 (15-oz) can whole kernel corn, undrained

1 medium onion, chopped

1 clove garlic, minced

2 c. water

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

2 T. fresh cilantro, chopped

1 bay leaf

Combine all ingredients in a greased crockpot. Cover and cook on low heat 8-10 hours, or on high 4-5 hours. Serve with shredded sharp cheddar, sour cream, and crushed tortilla chips.

White Chocolate Raspberry Cheesecake

My Valentine loves cheesecake.

I love my Valentine.

So, this is {one} of my gifts to him. It was so yummy. I can't begin to tell you. Totally delicious.

Now before you turn off from reading because you're thinking, "Baked cheesecake? Too much. Too hard."

WAIT! You can do this. I promise. I'm always honest here. So, yes...there were quite a few dishes to wash. But it really wasn't all that difficult. It's SO yummy. 

Oh one other warning, you HAVE to plan ahead on this one, because it needs to refrigerate for a long time. The recipe says 8 hours, but I only did 5 and it was still divine! Enjoy!

{WHITE CHOCOLATE RASPBERRY CHEESECAKE} 

click here for a printable version of this recipe

1 c. chocolate cookie crumbs (blend chocolate cookies, like Oreos, in a blender)

3 T. white sugar

1/4 c. butter, melted

1 (10-oz.) pkg. frozen raspberries

2 T. white sugar

2 tsp. cornstarch

1/2 c. water

2 c. white chocolate chips

1/2 c. half-and-half cream

3 (8-oz.) pkgs cream cheese, softened

1/2 c. white sugar

3 eggs

1 tsp. vanilla extract

 

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. 

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. 

Preheat oven to 325 degrees. In a glass bowl over a pot of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. {You can also do this in the microwave, in 30-second increments, stirring in between.}

In a large bowl, mix, with hand mixer, cream cheese and 1/2 cup sugar until smooth. You should mix this for a while, to be sure you have a creamy cheesecake. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Continue to blend for a few minutes. 

Pour half of the batter over the chocolate crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 

Bake for 55 to 60 minutes, or until filling is set. Just give the pan a jiggle to see if it's uniform in it's "jiggleness." Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.