One of my preschool teachers found this on a wonderful blog - The Yummy Life.  The Yummy Life focuses on easy and fun healthy recipes.  You should definitely visit this blog.  Judy said she and her husband loved it and I am always game for a new Crockpot recipe - especially one that I can start at night and have ready for breakfast.

Both my husband and I thought it was very yummy.  My daughters thought it was a little "healthy" for them.  Jenna thought it needed more SUGAR!  :)  I did add a little more sugar to hers when I served it.  I sprinkled some almonds and Craisins on mine.  Be creative with your toppings and enjoy!

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Three Cheese Pimento Cheese

Being from the south, I love pimento cheese.  One of my first recipes I put on the blog is for a Pimento Cheese that I would make every summer my family would go to the beach.  Some would eat it on bread, others on a cracker, some on celery - either hot or cold - but it was always enjoyed.

I found this recipe in Southern Living.  It was quick, easy and didn't make too much.  We snacked on it cold and then we did try it grilled.  We liked it both ways but I think the favorite was cold - with crackers or on a sandwich.  This is a little different than my traditional Pimento Cheese but still so yummy.

Three-Cheese Pimento Cheese  (adapted from Southern Living)

1 (8 oz) pkg cream cheese
1 (4 oz) jar diced pimentos, drained
1 (5 oz) jar Kraft pimento cheese spread
1/2 cup mayonnaise (I used light)
1/4 tsp garlic powder
1/4 tsp grown chipotle chile powder
1/4 salt
freshly ground pepper to taste
12 to 18 oz shredded Cheddar cheese  (I used closer to 18 oz - depends on texture you want)

Microwave cream cheese for 1 to 1 1/2 minutes - in thirty second intervals - or until melted and smooth.  Stir in next six ingredients.  Stir in cheddar cheese.  Serve immediately or cover and chill.  Store in the refrigerator in an airtight container up to 4 days.

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Grape Salad - YUM!

I love this recipe!  It is a cross between a salad and a dessert!  It may be a little summery for your taste but I found some great grapes this week  -  we loved every bite.  Shelley teaches with me and brought this fun recipe to one of our birthday lunches.  You have to try it - I promise it will be a hit!

* I halved this recipe for our family using only one pound of red grapes :)

Grape Salad

1   8 oz whipped cream cheese
1   8 oz. sour cream (I used light)
1/2 cup powdered sugar
1 tsp vanilla
1 lb red grapes, washed and left whole
1 lb green grapes, washed and left whole
1/2 cup brown sugar
1 cup chopped pecans

Mix the first four ingredients and pour over the grapes. Mix together and pour into a 9 x 13 baking dish.  Mix the brown sugar and pecans in a separate bowl and sprinkle over the grape mixture.  Refrigerate uncovered for 8 hours before serving.  ( I couldn't wait :)

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Stuffed Pepper Soup

This is a great new soup recipe.  My sweet friend Barb got it from her sister.  I made it....and we enjoyed it and..... I forgot to take a picture.  Barb made it again and I asked her to take a picture.... Barb forgot to take a picture.  I promise - this is a yummy soup and you will love it.

The first time I used ground Italian sausage and my hubby thought he would like the sausage in bigger bite-size chunks.  Just a thought for when you are making it!  Enjoy!


Stuffed Pepper Soup

1 pound Italian sausage links
2 bell peppers, cut into strips
1 onion, cut into strips
8 oz quartered grape tomatoes
29 oz can tomato sauce
1 T garlic
1 tsp. black pepper
2 quarts beef stock
½ cup rice
2 T sugar

Take the casing off the Italian sausage and cut it into small bite size pieces.  Place sausage, peppers, and onion in a soup pot and cook until the sausage is cooked all the way through.  Drain any extra grease.  Add  the rest of the ingredients.  Bring mixture to a boil, cover and reduce heat to simmer for 30
minutes.

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