Have you found a way to make everyone in your life happy??  If so, please tell me the secret..lol!  Especially when it comes to food, everyone has their likes, dislikes, textures, flavors, and colors..oh my gosh.  It’s not usually a problem to accommodate, unless it’s a weekday morning and the race to get fed and out the door is ON!

It would be all too easy to grab an unhealthy Doughnut and go, but that’s not necessary thanks to Quaker Perfect Portions (Maple) Oatmeal.  With Quaker Perfect Portions Oatmeal, you can make as little or as much instant Oatmeal as you want.  The versatility, and variety options are endless.  I like to turn that bowl of Oatmeal into a wholesome Batch of Fruity Oatmeal Cookies that we can all grab on our way out the door.  No guilt, and amazing flavor that puts a smile on everyone’s face.

These rich, thick Cookies are bursting at the seams with sweet Chocolate Covered Cherries, that no one can resist.  And the best part is, they’re filled with ‘no sugar added’ Quaker Oats!  I control the amount of Sugar that my family will be eating and that makes for a great start to any busy day!

It also makes for a great ending to any day, with the addition of a sweet Chocolate Sauce drizzle.  Now those Breakfast Cookies have become a decadent Dessert! 

What you’ll need for approx 1 dozen Super Stuffed Oatmeal Cookies (you can easily double this recipe for more):

1 1/2 cups of Quaker Perfect portions Maple Oatmeal found >here<

2 cups of Chocolate Covered Cherries

3/4 cup Flour

2/3 cup Brown Sugar..packed

1/2 cup (one stick) Butter..softened

1 Large Egg

1/2 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Vanilla Extract

1/4 teaspoon Salt..just a pinch

Chocolate Syrup if you so desire..! 

Directions:

In a large bowl cream together the Brown Sugar, Vanilla, Egg, and Butter, set aside.

In another bowl sift together the Flour, Baking Soda, Cinnamon, and Salt.

Add the dry ingredients into the wet and mix until well combined.

Now stir in the Oats..

And gently fold in the Chocolate Covered Cherries…

Line a baking sheet with parchment paper and place scoops of  the cookies  2″ apart.  Put them into the fridge to chill while the Oven preheats to 350.  This will keep them nice and thick as they bake…

Bake them for approx. 12 minutes, until their golden around the edges.  Let them cool before devouring any…

These also make for a fun dessert with the simple addition of some Chocolate Sauce.  A great way to end a busy day as well…

No one will be able to resist~happy people everywhere…

They will be gone in moments..

So be sure to grab some for you!  ~Enjoy! 

1.  Disclosure: Compensation was provided by Quaker via AOL Media.

2.  The opinions expressed herein, are those of the author and are not indicative of the opinions or positions of Quaker.

Here I go again, putting a Southwest spin on a traditional favorite dish!  I think that being an almost “Native New Mexican” gives me the right to do that dontcha agree..say yes!  Changing things up is always nice and maybe some new tasty traditions can be started along the way!

This dish isn’t just divine, but whimsical and gorgeous too!  You literally unwrap the corn husks with a show-stopping interactive presentation right at the table, as if it were one giant Tamale.  Then you reveal the most amazing and delicious Southwest twist on traditional stuffing. 

Comforting, warm and tender “Tamale” is complimented by sweet corn, mild Poblano Pepper, Chipotle and Cheese!  Seriously It’s one of the best side dishes EVER, yet it’s so simple!  What an amazing flavor punch of Southwest ingredients while somehow still keeping all of that traditional stuffing greatness!

Add a bit of the ‘Southwest’ to your table this year and spice things up!

What you’ll need:

1lb of Sausage..cooked

1 can of Whole Kernel Corn..drained

2 Cloves of Garlic..chopped

2-4 Charred Poblano Peppers..seeds/stems removed

3 1/2 cups Masa Harina (Corn Meal)

1 1/3 cup Lard

1 cup Chicken Broth

1 cup Shredded Cheddar Cheese

2-4 Chipotles In Adobo Sauce ..chopped

1 tsp. Oregano

2 tsp. Baking Powder

S&P to taste

a 9×13 baking pan

8-10 Corn Husks

Directions:

Soak the Corn Husks in water while you proceed:

Char the Poblano Peppers, either on the stove top or the oven.  until the skins are blistered.  Let them cool and remove the seeds/stems and the black skin if you don’t like it!  Slice them up.

In a medium bowl combine the Cooked Sausage, Sliced Poblanos, Shredded Cheddar, Corn, Garlic, Oregano, and chopped Chipotle Peppers. Mix to combine and set aside..

In another medium bowl combine the Lard, Baking Powder, and S&P, mix with a wooden spoon until combined.

In a separate bowl whisk the Masa Harina, 2 cups of HOT water and the Broth, add to the Lard mixture until smooth.  Now gently add the Sausage mixture into the Masa mixture.  Combine WELL!

Layer the baking pan with some of the Corn Husks…

Fill it up with the Stuffing mixture…

Top the Stuffing with a layer of Corn husks and bake it at 350 for approx. 45 minutes, or until the stuffing is golden and firm…

Present the dish with the Corn Husks on for effect…

Remove the top layer of husks at the table for maximum ooh’s and ahh’s!  Serve it up…

Spice up your Holiday Table with some Tamale Stuffing!  ~Enjoy!

I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter.  Like when you make Peanut Butter Toast and those liquidy puddles of Peanut Butter take your senses to a simple, yet, complex state of taste bud euphoria!   There’s almost nothing better!

Uhh…almost!  Now imagine being able to grab all of that melty Peanut Butter greatness in the palm of your hand~anytime you want.  Heck, grab one for each hand!  These Peanut Butter Lava Cookies are buttery, flaky, sugary little gems that will totally explode upon lip-impact!

Grab a glass of Milk, you’ll need it!

What you’ll need for 14 Drippy Peanut Butter Cookies:

1 box of Pillsbury Pie Crust

Approx. 2 cups of Creamy peanut Butter…

1/2 cup Sugar

Directions:

Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter…

Put the other Pie Crust on top and cut out approx. 3″ cookies…

Give them a little toss in some sugar, and that classic Peanut Butter Cookie fork design…

Bake them on a parchment lined baking sheet at 350 for approx. 12 minutes, or until they’re slightly golden and firm.

Let them cool…

Thennn..toss them in, yep….more Sugar~

Check them out…

Maybe share a few..??

And grab a plate for you…

Find a private spot, and open up!  ~Enjoy! 

You might not be able to tell by looking at this cake now, but it was totally born out of rejects.  Well, rejects may be a bit harsh, more like frustration…lol!  It was “clean out the pantry & fridge” day, and I was in one of my throw everything away moods.  That’s the mood that if you lived with me you’d probably want to get out of the house for a few hours, until I’m finished! 

Anyhoo..there sat a dusty box of cake mix, a half container of Frosting and a too-sticky-to care about opened jar of Caramel Sauce.  Clearly something had to be done…and here we are!

The Sour Cream was an after thought, and a darn good one.  If you never do anything different with cake mix again in your life, you must do this!

Just add some Sour Cream to the batter and BOOM~~moist, creamy, cake heaven!

~The Salted Caramel Frosting is just, well..icing on the Cake!

What you’ll need:

1 box of White Cake Mix

1-12 oz.  jar of Caramel Sauce/Topping

1-16oz. container of White Frosting

1/2 cup of Sour Cream

Salt for sprinkling

Directions:

Mix the batter according to the box instructions, and then stir in the Sour Cream.  In a parchment lined pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up that goodness, grab a medium bowl and make the Frosting.  Mix the rest of the Caramel Sauce with the While frosting…

Now frost that cake, and frost it good…

Don’t forget the Salt finish…that’s what makes this cake POP! 

Now serve up a nice little piece..lol

And do what comes naturally…!  ~Enjoy!

The very second that I heard about this magnificent Margarita/snack mash-up, I just knew I had to bring it to life!  What a beautifully strange snack this is, in the best way ever!

~And just in time for Cinco De Mayo!

It’s almost as if the Margarita and Guacamole were meant to be together, and no one ever knew it until now.  I found myself wondering how I’ve spent my whole life enjoying regular, plain, sober Guacamole…lol!

Make sure that the kiddos don’t partake in this tipsy treat, it packs a huge punch!  I only added what I thought was a few drops of Tequila and whoa…I was Guacamole wasted! 

The subtle Tequila flavor totally brings out the Guacamole greatness and leaves you feeling all, umm..warm inside.  While the salted rim and Lime wedges give you that authentic Margarita feel and adorable presentation!

~Have a designated driver available, just in case! 

What you’ll need to get 6-8 people Guacamole wasted (feel free to double this accordingly to inebriate a larger crowd):

2 Avocados

1/4 cup Sour Cream

2 small Tomatoes..chopped

1-2 Jalapenos..chopped (optional)

1 packet of Guacamole Seasoning

3 tablespoons Tequila

Limes

Salt

Directions: 

First, start by salting the rim of your serving bowl by running a piece of Lime around the edge and dipping it into salt…

Scoop out the Avocados, and chop up the Tomato and Jalapeno…

In a medium bowl, use a fork and mash it all together with the seasoning packet and sour cream…

Now, drizzle in the Tequila & mix it up!  Umm..make sure and measure it, I forgot to do that and the room was spinning after 3 Guacamole dips..lol!

I’ve always used Chips as a bed for my Guacamole, I don’t know why and I know it’s odd, but strangely it ends up being everyone’s favorite part.  Especially when they’re soaked in Tequila…

This Guac. has a huge WOW factor when you serve it up…

It’s so pretty with some Lime wedges just hanging out on the rim…

Don’t gulp this too fast, but enjoy!