Delicio Recipe List

A lot of people don't like oatmeal because of the texture. It looks like something disgusting that is plopped on metal trays and given to people in prison. I don't necessarily feel that way but some people do. ;-) For those of you who may have unresolved issues with oatmeal, I encourage you to try baked oatmeal. The texture is slightly crunchy/chewy on the top and soft in the middle. Today was my first time making baked oatmeal, so I have much more to learn, I'm sure. I'm going to play with the recipe some more--maybe try adding nuts or fruit, try steel-cut oats, experiment with a few different sweeteners, etc. But I liked the initial result. 1/2 cup (1 stick) butter 3 cups old fashioned rolled oats 1 cup brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup whole milk 2 eggs, slightly beaten 2 teaspoons vanilla extract Preheat oven to 350 degrees. Place the butter in a 9 � 13-inch baking dish and place in the oven to melt. Be sure not to let the butter burn. In a...

DAD'S RECIPE " APPLE CRISP " Cake: 4 cups granny apples, about 1/2 in. pieces 3 cups flour 1 tsp baking soda 2 cups sugar 1 tsp cinnamon 1 tsp allspice 1 tsp salt 2 eggs stirred with 1 T. vanilla 1/2 cup oil Topping: 1 cup chopped nuts 1 cup brown sugar 1/3 cup butter Mix all parts of cake except flour. Then mix in flour. Place in pan, smooth down. Thru (sic) all nuts to top, then spread brown sugar then add melted butter with brush. Bake at 375 for 55 to 60 min.

I crave apples like crazy right now. I have had a hankering for apple crisp. I got Grandpa B's "apple crisp" recipe from Mom that I will post on here for fun, but it is more of a apple nut cake and I really wanted an oatmeal type apple crisp. I searched the web and found a recipe here and it was dang good!! So here ya go if you are wanting some apple crisp. I only made a small batch because I thought the kids wouldn't eat it. (I was wrong.) However, even though I only did half the apple mixture part, I made the full amount of the crumb topping because I think that more crumb topping is best, and it for sure wasn't too crumby :) ***My suggestion is if you make the full 9x13 size, make more crumb topping. Ingredients 10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon gro...

I found this recipe on Pinterest, made them and dream about them a lot. I bought the ingredients to make more just days after we finished off the pan. It was so easy too.  Here's the link to the blog where I got it, complete with pictures. I followed the recipe exactly and made it in a 11x7 pan. Baked S'mores Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 1/4 tsp salt (optional) 3/4 cup graham cracker crumbs (approximately 5 full graham crackers) 1 tsp baking powder 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey�s) 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) Directions Preheat oven to 350. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dou...

This was listed as a side dish, but I used it as a main dish for me.  You MUST like, and I mean realllly like, mushrooms for this one.  It was pretty good.  I think next time I will add in some green peppers and maybe use a different cheese.  I ended up also adding a little salt and pepper on the top.  4 tablespoons butter 1 pound mushrooms, sliced 1/2 medium onion, finely chopped (I used the frozen, already chopped kind) 1 clove garlic, crushed (I used the jar kind) 1/4 cup dry white wine 1 teaspoon lemon juice 1 1/2 cups half-n-half 3 eggs 1 teaspoon salt or Vege-Sal 1/4 teaspoon pepper 3 cups shredded Gruyere cheese, divided (I used Swiss since I couldn't find the cheese and it's from the Swiss family) Preheat the oven to 350 degrees. Melt the butter in a heavy skillet over medium heat and begin frying the mushrooms, onion, and garlic.  When the mushrooms are limp, turn the heat up a bit and boil off the liquid.  Stir in the white wine and cook unti...

If you are getting ready to grill up some steaks this spring, try this recipe.  It is really good. Ingredients 3/4 pound green beans , trimmed 1 pint grape tomatoes , halved 1 tablespoon olive oil, plus more for grill grates Salt and freshly ground pepper 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved Chimichurri sauce, recipe follows Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper. Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill ; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes. Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to r...

I know that health concerns should be a more important part of my dietary choices, and I'm moving slowly in that direction. It's just that many dishes/foods that are healthy don't always taste very good. And I have a difficult time forcing myself to eat foods that don't taste very good on any kind of regular basis. Anyway, here is a dish that is both healthy and delicious. Plus it's made largely in a single dish. The recipe comes from Real Simple . I particularly like the accompanying sauce. 1 pound small new potatoes (about 10), halved 8 ounces button mushrooms 3 tablespoons olive oil kosher salt and black pepper 1 1 1/4-pound piece skinless salmon fillet 1 tablespoon red wine vinegar 1 tablespoon whole-grain mustard 1 teaspoon honey 2 tablespoons fresh flat-leaf parsley, chopped Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes be...

This is a delicious take on cauliflower, and the recipe couldn't be easier. Roasting makes the cauliflower slightly nutty, the vinegar gives it a tang, and the Parmesan cheese makes it taste even better. I'm not usually a huge cauliflower fan, but this makes it worth eating. Give this recipe a try. The original recipe came from Eating Well . 8 cups 1-inch-thick slices cauliflower florets 2 tablespoons extra-virgin olive oil 1 teaspoon dried marjoram (the original recipe called for this, but I omitted it since I didn't have any and don't think I've ever had any ;-). Maybe I don't know what I'm missing, but the cauliflower tasted great without the marjoram.) 1/4 teaspoon kosher salt Freshly ground pepper to taste (Confession: I'm not a big pepper fan, so I omitted this as well) 2 tablespoons balsamic vinegar 1/2 cup finely shredded Parmesan cheese Preheat oven to 450 degrees. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a lar...

In my illustrious time I have tried every diet on the planet, from the 'eat only bananas one day', 'nothing but meat the next', 'only tomatoes on the third day'; you have the picture now swirling around your brain.....scary isn't it? Then years back I went on a Low-Carb kick and lost 30 pounds. True confessions~it's the only way of eating that I can actually lose weight. I don't always stick with it but I always go back to it when my bathroom scale takes a leap forward. To each his own, 'they' say, this is my way.  1 cup vanilla almond Silk milk 1/2 cup canned real pumpkin~not pumpkin pie filling 2 oz. cream cheese~no need to soften 2 Tbsp. Splenda~or other desirable no sugar sweetener 1 scoop vanilla whey protein 1 cup crushed ice   Whirling, whirling, whirling....keep those blenders whirling.. I'll take the shake over the cake....only 6.5 grams of carbs...and I get 2 servings out of 1 shake so that leaves me with 3.25 grams of carbs per...

I have a confession to make...I AM ADDICTED TO PINTEREST! There, I finally admitted it. I feel so much better now. Alas, there is a bright spot to this latest addiction of mine and that is all of the wonderful recipes I have ran across while REPINING my little heart out. Here is a prime example of one of those recipes.  Breasts from a rotisserie chicken~shredded 2 Tbsp. olive oil 2 garlic cloves~minced 1 sweet onion~diced 1 red bell pepper~diced 1 (4oz.) can diced green chiles 1/2 tsp. salt 2 tsp. chili powder 1 tsp. cumin 20 oz. green salsa verde 1 (6oz.) can red enchilada sauce 2 cups shredded Colby/Jack cheese 1 up sour cream whole wheat penne pasta~cooked and drained Heat olive oil, cook onions, add garlic and red pepper, cook 3 to 5 minutes more. Add chicken, chiles, seasonings, salsa verde enchilada sauce. Allow to simmer 8 to 10 minutes, then add cheese, stir until melted. Toss in sour cream~DO NOT ALLOW IT TO BOIL~whatever you do! Cook it over low heat. Stir until well...

I liked this as is.  The olive flavor does carry through though.  If you have someone or yourself that does not care for olives,  you could always leave them out of the dish and put them in individual servings instead. 4 slices of bacon 1/2 head cauliflower (I had frozen so just used that) 1/2 green pepper 1/2 medium onion (I just threw in some frozen) 1/4 cup sliced stuffed olives Chop the bacon into small bits and start it frying in a large, heavy skillet over medium-high heat.  (Give the skillet a squirt of nonstick cooking spray first.) Chop the cauliflower into bits about 1/2 inch.  Chop up the stem (if used fresh) as there is no reason to waste it.  Put the chopped cauliflower in a microwaveable casserole dish with a lid, add a couple of tabelspoons of water, cover and microwave for 7 minutes on high. Give the bacon a stir, and then it's back to the chopping board.  Dice the pepper and onion.  By now some fat has cooked out of the bacon, and...

We ate this plain since I haven't found a noodle that is low-carb friendly.  My mother-in-law has made them out of eggplant (I believe) so I need to get with her on that receipe.  But this was actually very good without the noodles.  If you aren't watching your carbs as strickly, cook up some noodles and put this over them.  Will definitely make again. 1 pound ground beef 1 medium onion, diced (I used the fozen, already chopped kind) 1 clove garlic (I used the jar kind) 1 can mushrooms, drained 1 teaspoon liquid beef broth concentrate (I had bullion on hand so used that) 2 tablespoons Worcestershire sauce 1 teaspoon paprika 3/4 cup sour cream Salt and pepper to taste Brown and crumble the ground beef in a heavy skillet over medium heat.  Add the onion and garlic as soon as there's a little grease in the bottom of the pan and cook until the pinkness is gone from the ground beef. Drain the excess grease.  Add the mushrooms, broth concentrate, Worcestershire, ...

This has to bake for a long time, so it's not something you can throw together quickly.  Plan for this one. I have this baking right now so havn't actually had a chance to taste it.  I did use the three peppers, but I could have got away with four as this made a TON of filler.  I'll update tonight after I have had a chance to try them. I forgot to update this last night.  Okay, these turned out very well.  I thought they would be a little spicer with the Rotel, but they really weren't.  They had a slight kick to it, but not like I thought it would.  So I froze some and then put the leftovers, individually wrapped in SaranWrap, in the fridge.  I just had one heated up in the microwave and it turned out fine.  Not soggy or anything and actually tasted a bit better after it sat overnight.  So I will do these again. 1 pound ground beef 1/2 cup chopped onion (I used the already chopped, frozen kind) 1 clove garlic, crushed (I used the jar gar...

This was a much needed item to fill the sweet tooth.  It didn't come out as "thick" as I would have liked it, hence the note below with the cream.  I had a small piece of cheesecake and spooned this over it and wow, it was amazing.  The I took the leftovers, which I just kept it in the bowl and didn't place in dessert cups, and took that as dessert for lunch.  It kind of has a pudding/yogurt type of texture but it's amazing.  I'm assuming you could replace the raspberries with pretty much any frozen fruit.  Just have to try it and see if it works out. 12 ounces frozen raspberries, no need to thaw 1 tablespoon cold water 6 tablespoons granular Splenda or equivalent liqued Spleda (I used granular) 8 ounces cream cheese, softened 1/2 cup plus 2 tablespoons granular Splenda or equivalent liquidd Splenda, divided (I used granular) 1/2 teaspoon vanilla 1 cup heavy cream (I used half n half, but learned next time to get the heavy whipping cream instead) Put the fr...