January is always that time of year when everyone looks forward to that fresh start and a clean slate. We have hopes, aspirations, and dreams for a better year than the last. The year always begins with some enthusiastic ideas and hopefully some good planning. Well, how many of you have ever made a goal to eat healthier or lose weight? Have you hit your goal?
I saw this recipe on Pinterest the other day and knew I had to try it. It’s hard to go wrong with anything that has bananas, chocolate, and chocolate chips. And the recipe, as expected, didn’t disappoint.
So many of you requested more specific directions on how I froze the Baked Oatmeal recipe that I made for my Freezer-Cooking-In-An-Hour session last week that I figured it might be good to share the adapted recipe. But I wanted to make sure it turned out okay after being frozen, thawed and then baked.
I’m sure you’ve probably figured out by now that we’re chocoholics around here. It seems almost every other recipe I post has chocolate as one of the main ingredients in it. So it only was natural for me to modify our family’s favorite banana bread recipe to add chocolate. Because everything’s better with chocolate. 🙂
I made this recipe for the first time yesterday. Considering that there are only a few pancakes left and I doubled the recipe intending to freeze most of them, I’d say these were a hit!
My husband loves McDonald’s Breakfast Burritos and I’ve been hoping I could create a homemade version he’d like, as well. These Freezer-Friendly Breakfast Burritos were my first attempt and Jesse absolutely loved them. I’m not a huge breakfast burrito fan, but I have to say, I think this recipe is a winner. In fact, I can see myself sneaking these from the freezer for mid-morning snack. 🙂