RECIPE BOX | cinnamon rolls

I wish I had a before picture of the ooey gooey deliciousness these rolls were made of.  However, I hope my after picture displays just how yummy they really are.  They didn't last long at our house or at MOPS brunch this past week.  I love a recipe that I can make most of it the night before.  I'm not a morning person so the less I have to do in the morning the better.  Enjoy my friends!

15 Rhodes frozen dinner rolls (half a bag ... or use the whole bag and double the recipe!)

1 stick melted butter

1/2 c. brown sugar

1 tsp. cinnamin

1 (3oz) vanilla pudding (not instant)

 

Spray a 9x13 pan with cooking spray. Place frozen dinner rolls in pan. Mix butter, brown sugar & cinnamon together. Pour over dinner rolls, sprinkle dry pudding mix over top. Let rise overnight and in the morning bake at 350* for 20-25 min. 

RECIPE BOX | pancake casserole

A big thank you to my friend, Mista for this recipe.  I love that you make it the day before then stick it in the oven for 25 minutes the next morning.  Its easy and delicious.  Just don't forget to have maple syrup on hand or you'll be running to the grocery when it opens first thing in the morning (like I did!)

 

PANCAKE CASSEROLE

2 c. flour

3 Tbl. sugar

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1/2 c. coconut (optional)

1 egg

1/2 c. buttermilk

3 Tbl. vegetable oil

1/2 bag of semi sweet chocolate chips

maple syrup

Sift dry ingredients together.  In other bowl mix liquid ingredients.  Add all together and mix well.  Spray 9 x 13 baking pan with cooking spray.  Spread batter evenly.  Cover and refrigerate overnight.  Before baking press chocolate ships into batter.  Bake at 350 deg. for 25 minutes.  Top with maple syrup as desired.

{recipe of the week} Pumpkin Pancakes

My mom made me these while we were home visiting one weekend a few weekends back.  I am still thinking about them!  I have so many recipes so when I copy down a new one I have to be sure its worth while.  This one is.  With so many house guests arriving this time of year make some of these ahead of time and pull them out of your freezer!  Now use up the rest of your pumpkin and get to baking.

Pumpkin Pancakes

the goods
2 c flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 tsp salt
1 3/4c milk
3 eggs lightly beaten
3/4 c pumpkin
1/4 c cooking oil
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

let's get to baking
In a large bowl combine flour and other dry ingredients.  In a second bowl combine eggs and remaining ingredients.  Stir milk mixture into flour mixture until slightly lumpy.  Heat a lightly greased griddle on a medium heat for each pancake.  Pour 1/4 c batter.  Cook until golden and turn.

make's 16 pancakes
 

recipe of the week {on the go simple and healthy breakfast oatmeal}

Before I introduce this super easy take it and eat it on the way breakfast, I have to introduce you to this wonderful book I just read.  I did get the idea from Rachel's book!

I've just finished one of the best "diet" books I've ever read.  And believe me ... I've read my fair share!  I picked this gem up compliments of the TODAY show and Joy Bauer. They did a short review on the best diet books trending that REALLY WORK.  Of course I wrote them all down.

The first I read: Eat to Lose, Eat to Win by Rachel Beller

This book sums up the old saying "give a man a fish and he will eat for a day.  Teach the man to fish and he will never go hungry again."

This book tells you exactly why you should be eating what you should be eating.  Give up the points and counting calories.  I'm so tired of all of that (and I can't remember to do it everyday.)  Rachel has a very clear (and no brainer) way of getting you to eat healthy because its just, well... good for you to eat healthier!  Its not just about the pounds.  Its about fighting cancer, getting enough antioxidants, and living longer!  She takes you through the grocery and breaks down the ingredients labels for you.  I had no idea the bread I was buying actually contained very little whole grain!  I thought enriched wheat flour was good for you (turns out it isn't).  Rachel also backs all of her information with stats and studies and so much research it might make your head spin a little (in a good way).  However its just nice to finally know WHY I actually need to eat 30g of fiber everyday, etc.

So Rachel explains you don't need to slave away in the kitchen for hours for clean eating. AND there are no excuses why you can be a clean eater everywhere.  It just takes some planning and a prepared grocery list.  She shows several ways you can eat healthier on the go, at work, healthy and quick snacks, etc.  I don't have to head to the office everyday but I do eat like I'm on the run. I basically am now that Anna is getting mobile.

In a nutshell, you need to jumpstart your day with 10-15g of fiber.  Starting your day with fiber will get you on the right foot.  It'll actually help you stay fuller throughout the day (which ultimately means less snacking = goodbye weight) Steel cut oatmeal is amazing for fiber intake but it takes forever to cook. I don't have time to cook steelcut oatmeal in the morning...ever. Rachel says to cook a batch the night before (or on Sunday night like I did).  Then scoop into correctly proportioned freezer containers.  I added a little cinnamon and honey drizzled on top to sweeten it up.

The night before "work" take one out of the freezer and place it in the fridge.  Add some fruit (I love blueberries on mine) to your oatmeal or take some along with you when you head out the door.

Easy.  Done.  Delicious.  Give yourself a pat on the back for doing something right (and healthy) for yourself for once.

PS. Don't forget your spoon!

^ Gwyneth Paltrow's new book, Its All Good released April 2nd! Just started glancing through it.  I love her. ^

^ Can't wait to purchase Jessica Alba's The Honest Life on my kindle. ^

{all oatmeal pictures are by sixteen sunbuckles}