Not yo momma's oatmeal

I have been making this for myself for a while and now that my kids have a new school schedule and eat together every morning, I make it for them while I'm bagging our lunches. Sometimes I'll make up snack bags with individual servings of the dry stuff and take them to work for the week (you just want to make it right in each bag instead of mixing and portioning to make sure the ingredients are evenly distributed).

1/4 c Quaker oats (doesn't have to be the quick kind, regular work fine)
1/2 c water or milk
1 TBSP millet (a small round grain I get in the bulk aisle-google it!)

To this base you can add TONS of great mix-ins. Some out our faves are:

* 1/4 c of almonds, 1/4 c of dried berries (craisins, cherries, mixed)
* 1/4 c of almonds, 1 tsp of powdered flavored coffee creamer ( like hazelnut or amaretto)
* 1 TBSP chunky peanut butter, 1/2 tsp honey or agave nectar, decorated with a squeeze of chocolate syrup
* 1/2 tsp of brown sugar, 1/2 tsp of real maple syrup, walnuts
* 1/2 banana mashed up, 1/2 tsp honey or agave nectar,  dash of cinnamon

The possibilities are endless. If you are taking it on the run, its best to use sugar or artificial sweetener instead of honey/agave because you can just put it in the dry mix and add water when you are ready to use it.

Mix everything together in a cereal bowl or coffee mug. Microwave 30 seconds. Stir and zap another 30 seconds while closely watching that the oatmeal doesn't boil over into a sticky goopy micromess. If you like it thin you can do a little less time or add a little milk at the end, if you like it thick you may need to go up to another 30 seconds but keep a watch on it.

Peacemaking Chocolate Cookies

These cookies were created extra special for my friend Jennifer Nance, who was left behind from lunch today. I have been playing around with turning my chocolate chip cookie recipe into a chocolate and ______ chip recipe. (I made a test batch earlier this week that were chocolate w/ butterscotch chips- a must try!) At her request, here is my "something with peanut butter" treat!

Preheat even to 375 degrees.

In a medium bowl, combine:
2 c white flour
1/4 c whole wheat flour
1/2 c cocoa powder
1 tsp baking soda
3/4 tsp salt

In a large bowl (or the kitchen aid mixer bowl), beat until creamy:
2 sticks of softened, unsalted butter
1/2 c sugar
1/2 c splenda (granulated)
3/4 c packed brown sugar
1 tsp vanilla

Add 2 eggs, separately until incorporated into mixture.
Add flour mixture and beat until well blended.
Mix in by hand (even if you are using the mixer) 1 bag of peanut butter chips (sold with the chocolate chips).

Bake for 8-12 minutes depending on cookie size. Makes 4 dozen small cookies or 2 dozen large cookies.

To reverse back to traditional chocolate chip cookies, leave out the cocoa powder and reduce splenda to 1/4 c.

Crockpot Queso

1 16 oz block Velveeta
1 can Rotel (diced tomatoes with green chilis)
1 lb browned ground beef, turkey, chicken, or sausage

Warm for 2-3 hours on low, stirring occasionally until everything is melted and blended together.

Serve with baked tortilla chips.
WHY IS THIS GOOD FOR YOU?
Im pretty sure its not .... but you gotta live every once in a while! It does have tomatos in it....

Beth Murphy McLean's (Modified) Chili Cheese dip

Nothing reminds me of football like this dip, which we always had for superbowl.  Mmmmmmmm....

8 oz cream cheese (whipped makes it easier)
1 can no-fat re fried beans
1 can chili without beans (or with beans or 2 cups of homemade: leave out the re fried beans)
1/2 c jalapeno slices
2 c shredded cheddar

Layer in a glass pie plate or Pyrex 8x8 baking dish in the order listed. Microwave about 5 minutes or bake in a 350 degree oven 20-30 minutesuntil the cheddar is melted and bubbly .  Serve with baked tortilla chips.

A party girl always knows her party food ;)

Oven-baked tortilla chips

Homemade chips are the perfect companion for homemade salsa that I can for my family!

1. Cut corn tortillas into 6ths.

2. Spray a cookie sheet with cooking spray and line the chips in a single layer.

3. Sprinkle tortilla pieces (lightly) with your favorite seasonings ( I like to use a store-bought blackening seasoning). Spray chips with cooking spray.

4. Bake in a 325 degree oven for 10-15 minutes, until they are golden brown and the edges have rolled up a little. (Watch the first batch very closely to figure out how long they will take in your oven).

5. Line a large bowl with paper towels, dump chips into bowl as they come out of the oven. Once chips have completely cooled, store in gallon bags.