Sweat Pants Oatmeal from THM

 Sweat Pants Oatmeal - (E)

"Sweat Pants Oatmeal".... is all about ease and comfort when eating meals the Trim Healthy Mama way!!! Take a listen to the Trim Healthy Podcast~ Episode 57..."Stop Making This So Hard! Our 5 Best Tips to Make Your Trim Healthy Life So Much Easier"..... to learn more about Pearl's incredibly delicious take on "oatmeal" On this PODdy you will also hear all about how many make THM way harder than it should be and you will encouraged to find “sweat pants” meals.

Serves: 1

Ingredients:

*1/2 cup old fashioned rolled oats

*1 cup water

*1/2 cup unsweetened nut milk

*12 unsweetened raisins (10-12 raisins; optional or any cut fruit)

*2 tsp THM Gentle Sweet

*2 pinches mineral salt (generous pinches)

*1 sprinkle cinnamon (a generous sprinkling)

*1/2 tsp extra virgin coconut oil

*2 Tbsp water (2-3 Tbsp very hot water to place the coconut oil in)

Instructions:

*Place the oats, water, nut milk and raisins in a very small saucepan and bring to a quick boil, then turn to medium and let boil more gently for about 3 minutes.

*Take the pan off of the heat and go do something for your morning routine. Come back 10 – 12 minutes later.

*It will be quite set. Sprinkle the THM Gentle Sweet, the mineral salt and cinnamon over the oatmeal.

*Place the coconut oil into the 2-3 Tablespoons of very hot water, mix and pour over your bowl of oatmeal.

Recipe Notes:

Pearl forgot to mention on the Podcast that she sometimes adds some collagen to her coffee but oatmeal does have some protein so it is not a must-do.

Poddy 57 "Stop Making This So Hard!"

https://cms.megaphone.fm/channel/trimhealthypodcast...

Sweat Pants Oatmeal video:

https://www.facebook.com/TrimHealthyMama/videos/1665839670136540/

This recipe and many others can be found at trimhealthymembership.com

Smore's Bars

 Smores Bars from Princess Pinky Girl I found on facebook:

https://princesspinkygirl.com/smore-bars/?fbclid=IwAR0jlg_739apk7IJO43oS49a6KdqzqXZZRxSHsGE7drzymGyMnQkubZuf7U

INGREDIENTS

  

• ▢2  Cups graham cracker crumbs
• ▢8-12  Tablespoons  butter melted
• ▢½ Cup powdered sugar
• ▢4 Hershey Chocolate Bar use 4.4 ounce bars
• ▢1 package mini marshmallows

• INSTRUCTIONS

   

  • Preheat oven to 350 degrees.
  • Grease 9×13 pan with non-stick butter spray.
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (see note below regarding the melted butter and the crust).
  • Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.
  • Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown) NOTE: Crust will harden as it cools.
  • Remove from oven and let cool.
  • Lay the Hershey bars on top of the graham cracker mixture – covering up all of the graham cracker as completely as possible.
  • Place in oven for approx. 3 minutes (until chocolate just begins to melt and gets shiny)
  • Let cool for 1-2 min.
  • • Place marshmallows on top of the chocolate – pack them in their closely next to each other.
    • Turn oven to "broil" – put pan into oven and STARE at them! They only need to be in there for about 2 minutes. BUT, every oven is different! Watch them like a hawk or they will burn and set on fire (I am not kidding here – learn from my experience!!) As soon as they begin to brown, take them out of the oven.
    • Let them cool completely (after they initially cooled, I place them in the refrigerator to set even more – this will make them easier to cut)
    • Cut and serve – (tip: they can get really sticky to cut, warm a sharp knife under

    • JENN’S NOTES

      Note on crust: When adding the melted butter to the crust, some people find that there is too much butter and it pools in the mixture. My recommendation is to slowly add the butter and mix it in a little at a time until your mixture looks like the picture in the post above.

      If it does not look like the photo below and you are finding your butter is pooling or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the consistency as pictured.

      The graham crackers that you use absorb differently and this will determine how much butter you will want to add. You want the mixture to be moist, but not wet.

      The butter should not pool, but the mixture should stick together when you press it into the pan for the crust

      Cutting Tips:

      Before cutting them, put them in the refrigerator for a few minutes.

      The marshmallows can get very sticky and can make it difficult to cut, but this,
    • paired with a sharp, warm knife (run it under warm/hot water and dry it off) will make them easier to cut.

Pecan upside down bundt cake

Pecan Upside Down Bundt Cake

I found this on facebook, want to try it:

PECAN UPSIDE DOWN BUNDT CAKE

RECIPE

Ingredients

Pecan Topping

1/2 cup butter {melted}

1/2 cup brown sugar {packed}

1/4 cup corn syrup

1/4 tsp salt

1 cup chopped pecans

Cake Batter

1 box vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

3 tbsp sour cream

Instructions

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Pecan Topping

Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.

Cake Batter

Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.

Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Air Fryer Dog Biscuit Treats

 Air Fryer Dog Treats

Ingredients

• 2 ¾ Cups Flour
• 1 Cup Pumpkin Puree
• ⅓ Cup Peanut Butter
• 2 Eggs

Instructions

1. Add the pumpkin puree, peanut butter, and eggs to a large mixing bowl and mix until fully combined.
2. Add in 1 cup of flour and mix until combined. Add in another cup of the flour and mix until a doughy mixture forms.
3. Knead the dough by hand and add the remaining flour as needed, until the dough reaches a soft, but not sticky or crumbly consistency.
4. Lay out a large piece of parchment paper and sprinkle lightly with flour before dumping the dough onto the prepared surface.
5. Roll out with a rolling pin to about ¼-inch thickness.
6. Cut out as many cookies as you can with your cookie cutter (I used the bone) and set aside on a cookie sheet or similar dish.
7. Line the bottom of your air fryer with parchment paper and place as many treats as you can, in the bottom, without them touching. I was able to fit 6-7 at a time in my particular air fryer.
8. Cook on 370 degrees for 4-5 Minutes or until just lightly browned on the top. Remove and let cool for a few minutes before feeding to your pooch!
9. Repeat until all treats are done. Store in an airtight container away from moisture and heat.

Cinnamon Sugar Donut Bread

 Found this post on facebook:

Cinnamon Sugar Donut Bread

Ingredients:

1/4 cup unsalted butter

1/4 cup oil

1 cup sugar

2 large eggs, at room temperature

1 tsp vanilla

1 1/2 cups of all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup of buttermilk

1/2 tsp cinnamon

1/2 tsp molasses

Coating Ingredients:

1/2 cup unsalted butter, melted

1/4 cup sugar

1/4 cup packed brown sugar

1/2 tsp cinnamon

Instructions:

Preheat the oven to 350 degrees

Mix the oil, butter, and sugar together until well blended.  Add the eggs ,and the vanilla, beat until smooth

Slowly start adding the dry ingredients and the buttermilk, stirring or mixing continuously

Scrape the sides of the bowl and mix the batter until smooth

Remove 1/2 cup of the batter and place in another bowl

Add the molasses and cinnamon to the 1/2 cup batter and stir well

spray the loaf pan with cooking spray

spoon half of the batter into the loaf pan

spoon half of of the molasses mixture on tope of that

Pour the remaining batter on top

Cover that batter by spooning the remaining molasses batter on the top and smooth out

Take a butter knife and swirl the two batters together

Bake for 45 to 50 min

Remove from the oven and let cool for 10 min while keeping it in the loaf pan

Remove from the loaf pan when cool

Melt the butter and begin brushing the entire loaf

Sprinkle the cinnamon and sugars mixture all over the loaf, including the bottom 

Enjoy

Carrot Sheet Cake with Whipped Cream Cheese Frosting

Carrot sheet Cake with Whipped Cream Cheese Frosting

Mel's Kitchen Cafe

This is my favorite sheet cake! It is my most requested cake I make!

Ingredients:

Cake:

4 large eggs

3/4 cup oil

3/4 cup unsweetened applesauce

3/4 cup water

2 tsp vanilla

3 cups sugar

3 1/2 cups flour

1 TBLSP cinnamon

1/2 tsp allspice

1 tsp ground nutmeg

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 pounds carrots, washed and trimmed, dont have to be peeled

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 3/4 cups powdered sugar

2 tsp vanilla

2/3 cup heavy whipping cream

Instructions:

preheat the oven to 350 degrees. Grease and lightly flour an 11 x 17 rimmed baking sheet.  Shred the carrots finely on a box grater or food processor. Set aside

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla.  Whisk in the sugar to combine until evenly mixed

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened.  Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25 to 30 min until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth.  In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (dont overmix or the frosting will become too stiff the frosting should be smooth and creamy

NOTE: Do not pour ALL the batter into the 11 x 17 or it will overflow into your oven.  You can put some batter into another small pan like an 8" round pan.

Easy Chicken Nuggets

 Easy Chicken Nuggs

I found this on facebook that many people said they liked, I have not tried it yet but will try it and let you know.

• 1 12 oz. can of chicken, drained
• 1 egg
• 1/3 cup cheese, shredded, choose your favorite
• 1/4 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/4 tsp. paprika
• few squirts of hot sauce

Combine all ingredients in a food processor until somewhat of a paste. Form into 12-14 nuggs.  Air fry at 425° for 10 minutes, flipping halfway through.