Oatmeal Recipes

I love carrot cake,but I never make it since I'm the only one in my family who likes it. I recently came across this recipe and it's the perfect yummy and healthy breakfast!

Carrot Cake Oats

1/2 cup oats
3/4 cup almond milk
1 carrot shredded
1 tbsp raisins
1/2 tsp vanilla
1 tbsp real maple syrup
1 tbsp unsweetened shredded coconut
1 tbsp chopped pecans
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cardamom
dash salt

Mix oats, milk, carrots and raisins in a bowl and microwave for 2 1/2 - 3 minutes. Add vanilla and stir allowing alcohol to steam off. Put it in the freezer to cool off a bit while you gather the rest of the ingredients. Add remaining ingredients and mix. Enjoy!

Another easy favorite is:

Chocolate Peanut Butter Oats

1/2 cup oats
1 cup water
1/2 - 1 banana mashed
1 tbsp dark (unsweetened) cocoa powder
1 tbsp PB2 powder
1 tbsp unsweetened shredded coconut

Cook oats and water in microwave for 2 1/2 minutes, stirring halfway through. Put in freezer to cool off. Mash banana and add all ingredients to cooled oats. Yum!

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Delicious Non-Rock Oatmeal Cookies

A couple of years ago, I tried my first gluten free recipe and whipped up a batch of biscuits. Unfortunately, they looked and tasted like rocks. Fortunately, I never made them again. Since then, I've found plenty of great gluten free recipes, but I haven't found a gluten free cookie that I love. Until now! Trader Joe's has a great recipe on their bag of gluten free oats.

These cookies are delicious and my whole family loves them! You can even make them healthier by cutting the sugar and using high quality dark chocolate with low sugar instead of chocolate chips. Or just go for it! And if you aren't concerned about being gluten free, then use any oats your heart desires.

1/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 1/4 tsp baking soda

1 cup peanut butter

3 cups GF oats

6 oz (or less) chocolate chips

1/2 cup sunflower seeds (try them!) or chopped nuts

Preheat oven to 350. Combine sugars and butter and beat until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Use a small cookie scoop and place scoops of dough on a lightly greased cookie sheet. Bake 10-12 minutes until lightly browned around edges.

The recipe says it makes approximately 48 cookies, but I've never gotten that many. Maybe you can get 48 if you don't eat any of the dough first, but we always do!

Lavender's Ice Cream

Lavender had eczema when she was younger and we decided to cut out dairy. She responded beautifully so we've stayed dairy-free for her and Marianne. It doesn't usually present a problem except when it comes to ice cream. Banana ice cream has been the perfect solution. It is also sugar free, so it's a fairly healthy dessert. Basically you blend any frozen fruit in the food processor with some liquid until it is creamy. I don't measure when I make it, but here is my best approximation of our favorite version:

Lavender's Banana Ice Cream

3 or 4 frozen bananas in pieces
2 T dark unsweetened cocoa powder
2 T PB2 (peanut butter powder)
1/4 cup almond milk

Put all ingredients in food processor. Only put in a few tablespoons of almond milk at first. Blend for a bit. Then stop and scrape down sides and add more almond milk. Repeat until smooth and creamy. Eat immediately! We love to top ours with unsweetened shredded coconut and sliced almonds.

Why Wait?

In some places, school is already out and summer has begun! Around here, school is still in session and the weather has been cool and rainy. I took advantage of this "May gray" to try out a new chili recipe and make some of our favorite soups. Soup may not seem like summertime food, but I think summertime is the perfect time to break out the crock pot and avoid heating up the house. That means you don't have to wait until autumn to try out these delicious sweet potato recipes.

Sweet Potato Chili

1 pkg ground turkey
1 onion diced
2 cloves garlic, minced
2 14 oz cans tomato sauce
1 14 oz can chopped tomatoes
2 cups chicken broth
2 large sweet potatoes peeled and diced
3 Tbsp chili powder
1 tsp salt (add 1 more if you like, we are low salt, GF and dairy free here!)
1/2 tsp pepper
1/4 tsp oregano

Brown meat and then add all ingredients to crockpot. Cook on low 6-8 hours.

Enjoy!

Moroccan Curry Soup

3 cups chicken broth
4 cloves garlic, minced
1 large sweet potato peeled and diced
1 yellow bell pepper, diced
2 Granny Smith apples, diced
7 oz can diced green chiles
1 14 oz can chopped tomatoes
1 14 oz can garbanzo beans, rinsed
1 14 oz can coconut milk
Juice of 1 lime
1 Tbsp curry powder
1 pinch cinnamon
1 pinch cumin
salt and pepper to taste

Put all ingredients in crockpot and cook on low 6-8 hours

Before serving add:
2 Tbsp cilantro, chopped
2 cups baby spinach

Mexican Pumpkin Soup & Jack-O-Lanterns

On Sunday I was in the mood for pumpkin, so I made a simple pumpkin soup for dinner for the four of us who were home.  Lavender refused to eat it and John and Evan didn't finish their bowls.  Fortunately I made a small batch and I was able to eat the leftovers for lunch a couple of days this week.

Tonight I decided to try again. I got the recipe from Gluten Free Goddess and changed it a little bit.  I doubled the recipe and it made a nice big batch. It was a little too spicy for Lavender, Brianne and Leighton, but the rest of us really enjoyed it.

Mexican Pumpkin Soup

Ingredients:

1 tablespoons coconut oil
1 small red onion, diced
1 7oz can diced green chiles
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon oregano
4 cloves of garlic, minced
4 cups chicken broth
1 15-oz. can pumpkin (or 2 cups fresh cooked)
1 15-oz. can black beans, rinsed, drained
5 medium red potatoes, peeled, diced


Add at the end:
Salt and pepper, to taste 
Approx 1/3 cup almond or coconut milk
1 drizzle of honey
Juice of a small lime

Instructions:

Heat the coconut oil in a large soup pot and saute the onions.  Then add the chiles, spices  and garlic. Cook gently for a couple of minutes. Add the rest of the ingredients and bring to a high simmer; cover, and lower the heat; simmer for 25 minutes until the potatoes are fork tender.

Taste test for seasoning adjustments. Add salt & pepper, milk, honey and lime juice.

Warm up some corn tortillas and cut in half for dipping.

Serves 4.


I don't have a photo of the soup, but here are the jack-o-lanterns the kids carved.

Black Bean Soup

I just tried a new recipe that we all really liked.  It's pretty quick and easy too!  Here's my version:

2 onions chopped
6 cloves garlic, minced
4 celery ribs, chopped
1 cup carrots (or red bell pepper) chopped
1 cup salsa
2 1/2 cups chicken broth
4 cans black beans (undrained)
1 tsp salt
1 tsp cumin
1 Tbl lemon juice
2 1/2 Tbl cornstarch
parmesan cheese, grated (optional)

In a large soup pot mix veggies, salsa and broth. Heat to boiling and simmer for 10 minutes.  Add one can of beans, salt and cumin and cook for 5 minutes.  Remove from heat and puree with immersion blender.  Add the rest of the beans and lemon juice to soup.  Combine cornstarch with 3 Tbl water, then add to soup. Stir soup and cook till thickened a bit.

Garnish with a little parmesan cheese if desired.

Fudgy Peanut Butter Blender Brownies

I am still eating gluten free and feeling good!  I know that eating sugar-free would be even better for me, but I can't tackle that one right now.  Marianne is very thoughtful and usually looks for gluten free recipes when she cooks.  Here is a brownie recipe that is made in the blender.  They are yummy!

1/2 cup creamy peanut butter
3/4 cup vanilla greek yogurt
1/4 cup milk
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar (I use slightly less)
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned oats

Put all ingredients except peanut butter into a blender.  Blend until smooth.  Stop blender and scrape sides as needed.  Pour batter into 8x8 pan sprayed with PAM.  Microwave peanut butter for 30 seconds.  Drop melted peanut butter by spoonfuls onto the batter. Draw a butter knife through batter to create a marbled look. Do not overmix.  Bake at 350 for 25 minutes until brownies begin to pull away from sides of pan.  Cool completely (put in the freezer if you're impatient like me) before cutting.

You Never Know

When you might need to make a giant cupcake.

A few weeks ago I never would have considered making an oversized cupcake.  But today I am the proud baker and decorator of not one, but two giant cupcakes!

As an experienced giant cupcake baker I feel obligated to share what I've learned.  Besides, by the time I make my next giant cupcake, I will most likely have forgotten all the important details. Since the pan came without instructions I had to glean my knowledge from youtube videos, online forums, cake mix boxes and limited personal experience.  So here we go:

Mix together:

2 cake mixes (same flavor)

2 small boxes instant pudding (similar to cake mix flavor)

8 eggs

2 cups water

2/3 cup oil

This makes a heavier, pound cake type of cake that is sturdy enough to become a giant cupcake.

Spray large side (cupcake base) of pan with PAM.  Pour in 3 1/2 cups of batter.  Bake at 325 for 10 minutes.  Pull pan out of oven and spray small side (cupcake top) of pan with PAM.  Pour in 2 1/2 cups of batter. Continue baking for 50+ minutes.   Turn pan around halfway through baking time. Bake until center of both sides tests done.  (If the tops get a little over-browned don't worry because you will cut them off.)  Make regular or mini cupcakes with leftover batter.

Let cake cool 15 minutes in pan, then remove to cooling rack.  Let cake cool completely and then cut off the tops so that they are flat.  (Top of base and underside of cupcake top need to be flat so they fit together.) Feed cut off cake pieces to your starving children.

To decorate:

Spread frosting on underside of cupcake top. Bring frosting up around the edges about an inch. Gently set the cupcake top on the cupcake base, being sure to center it.  Frost top of cupcake. I used a large open star tip .  I started piping near the bottom of the cupcake top and spiraled around until I got to the center. Since you already frosted the edges you don't have to worry about covering them with piped frosting. Decorate with sprinkles of your choice.

There is no need to frost the base of the cupcake.  Instead, make a decorative "cupcake liner" with a 12x12 sheet of scrapbook paper.  Cut strips about 3 inches high and then pleat them with small accordian style folds.  Tape or glue the edges together so that it will reach all the way around the cupcake. (I admit that Evan did this part for me. Next time I will get Marianne to pipe the frosting and then it will look much better!) Serves 8-10.

Cauliflower Soup

We love cauliflower! I found this recipe on Pioneer Woman and just tweaked it a bit. I used up the last of the stock from the two turkeys I cooked at Thanksgiving.  It was my first time making stock, not sure why I never tried it before. The homemade stock was delicious, but I'm sure the soup would be just as yummy with regular chicken broth.

• 1 stick Butter, Divided
• 1 onion, diced 
• 1 carrot diced
• 1 stalk celery, diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 6 cups chicken broth or stock
• 2 bay leaves
• 6 T flour
• 2 cups milk
• 1 cup Half-and-half (optional)
• Salt and pepper to taste

Preparation Instructions

In a large pot melt 4 T butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Add a bit of stock so it doesn't dry out.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Add 2 bay leaves. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 T butter. Add flour, salt and pepper and whisk to combine. Add milk slowly, whisking constantly.

When thickened a bit, remove from heat. (Optional: stir in 1 cup half-and-half.) Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add salt and pepper.

A Christmas Favorite

Almond Popcorn

1 cup butter
1/3 cup sugar
1/2 cup corn syrup
1 tsp almond extract
16 cups popcorn
4 cups mini marshmallows
2 cups sliced almonds

In a large bow mix the popcorn, marshmallows and almonds and set aside.  In a heavy saucepan mix the butter, sugar and corn syrup.  Bring to a boil.  Once it starts to boil, stir for three minutes.  Remove from heat and mix in almond extract.  Let cool for a couple of minutes.  Pour over popcorn mixture and mix until well coated.

Oh So Yummy Pumpkin Chocolate Chip Cookies

So did you know I use my blog as a recipe book?  It is a quick and easy way to find my favorite recipes.  It is even more convenient when I am shopping and want to make sure I don't forget anything I need to make my favorite soup, casserole or dessert.  Before my iPhone/blog/recipe-filing-system, I often came home from the store without a crucial ingredient.  Does that ever happen to you?

Last night I got my munchkin in bed and I decided to bake, but I couldn't find the recipe on my blog.  I had to dig through my recipe box and when I finally found the card, it only had half of the recipe!  Why would I write half of a recipe down?  Who knows?  But I did.  I finally found the recipe on Marianne's blog.  Later I found a link to the recipe on my blog, but it isn't quite the same.

Since my post baby bedtime baking time is at a premium, I want to make sure this recipe is easier to find next time.  These cookies are so delicious, I don't want anything to get in the way of my baking.  Thanks to my cousin LaRae for the recipe!

3 sticks butter

2 cups brown sugar

1 cup sugar

1 egg

1 t vanilla

15 oz can pumpkin

4 cups flour

2 t baking soda

1/2 t baking power

1/2 t nutmeg

1 t salt

2 t cinnamon

2 cups oats

2 cups chocolate chips

Mix butter and sugars.  Add the rest of the wet ingredients.  Mix the dry ingredients in a separate bowl and add to the wet.  Mix well.  Add the oats and chocolate chips.  Bake at 350 for about 12 minutes.

Birthday Salad (and cake too!)

My birthday was last week.  I had a nice day including phone calls, texts, gifts, flowers, lunch with my sister, dinner and As You Like It with my husband.  We often celebrate birthdays with a family dinner.  So the Sunday after my birthday I decided I was going to invite the family over and make exactly what I wanted for dinner .  These are recipes I love, but almost never make.  And here they are:

The first one is Pioneer Woman's Asian Noodle Salad.   I've modified it just a bit.  There are a few things you should know.
1.  It makes a HUGE bowl of salad.  Actually, I have to put it in two huge bowls to mix it up. I recommend you make this salad for a crowd, or cut the recipe in half and you will still have plenty for a large hungry family.
2.  This is definitely a main dish salad, especially if you're happy with a vegetarian meal.
3.  Once you put the dressing on, you need to eat this salad right away.  You can't save the leftovers for lunch the next day.

1 package fettucine noodles, cooked and cooled
1/2 head napa cabbage, sliced
1/2 head purple cabbage, sliced
1/2 bag baby spinach
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper sliced
1 small bag bean sprouts
1/2 bunch cilantro, chopped
1 bunch green onions, sliced,
3 cucumbers, peeled and sliced
1 1/2 cups cashews, lightly toasted in non-stick skillet

Dressing:
(I think this makes too much dressing, so I never use quite all of it on the salad!)
1 lime, juiced
8 Tbs olive oil
8 Tbs soy sauce
2 Tbs sesame oil
1/3 cup brown sugar
3 Tbs fresh ginger, minced
3 cloves garlic, minced
chopped cilantro

For my birthday cake I made Hymie's Chocolate Fudge Bundt Cake that my mom always used to make.  It is yummy and needs no frosting.  Perfect for me since I'd rather have ice cream than frosting!

Mix together:
1 devil's food cake mix
1 large package instant chocolate pudding
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1 cup water

Beat on high for 5 minutes.  Then stir in 1 1/2 cups chocolate chips.  Pour batter into well greased bundt pan. Bake for 55 minutes at 350 degrees.

It was fun to have the family over for dinner and we ate on paper plates so I didn't have dishes to do!

Gardening - Virtuous and Tasty!

Thomas Jefferson said, "cultivators of the earth are the most valuable citizens.  They are the most vigorous, the most independent, the most virtuous, and they are tied to their country, and wedded to its liberty and interests by the most lasting bonds." 

This year with our homeschool commonwealth, Evan studied the principle of georgics as described by Jefferson above.  For a school project he made boxes, planned and planted a garden.  We have been enjoying delicious, fresh tomatoes, cucumbers and zucchinis.  I thought I'd share a couple of my favorite zucchini recipes. 

The first one is a main course dish.  I got the recipe from my friend Maren and it is yummy!  I doubled the original recipe (everything except the meat) because we always need that much.

Thai Chicken Pasta

2 cups Picante sauce
1/2 cup peanut butter
4 Tbs honey
2 Tbs frozen orange juice concentrate (or 4 Tbs oj)
2 tsp soy sauce
1 tsp ginger
1/2 cup peanuts
2 large chicken breasts cut into pieces
12 oz fettuccine pasta
1 large or 2 small zucchini cut into pieces

Directions:

1.  Begin cooking fettuccine in boiling water.


2. Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a sauce pan over low heat.  Stir until mixed well and keep warm.

3. Cook chicken and zucchini in frying pan with 3 Tbs oil until done.

Add fettuccine and sauce to frying pan.  Top with peanuts.  Serves 4-6.

Next up is my zucchini bread recipe.  The secret is to add LOTS of zucchini.  It makes the bread moist and delicious!

Zucchini Bread

1 cup oil
2 scant cups sugar
3 eggs
1 TBS vanilla
4 heaping cups shredded raw zucchini
3 cups flour
1 tsp soda
1 tsp salt
1 TBS cinnamon
1/4 tsp baking powder
1/2 cup chopped nuts

Combine oil, sugar and eggs in large mixer bowl.  Beat well.  Blend in vanilla and zucchini.  In separate bowl mix dry ingredients.  Add to oil mixture and blend well.  Add nuts.

Pour batter into 2 loaf pans sprayed well with PAM.  Bake at 350 for 1 hour until loaves are done.  Cool on rack.

We All Scream For . . .

We borrowed my sister's ice cream maker a couple of weeks ago and have been trying different recipes.  Thankfully it only makes a quart.  Much more would be really dangerous!  Here are a few of our favorites.  I wasn't a fan of the gooey s'mores ice cream, but the kids loved it.  My favorite is actually the vanilla with berries!


Mint Chip Ice Cream

2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
4 egg yolks
1 tsp vanilla extract
2 tsp mint extract
green food coloring
3 oz bittersweet chocolate

Bring cream and milk to a simmer over med-low heat.  Stir occasionally and do not let it boil.
Use hand mixer to beat sugar and egg yolks until smooth and thick.  With mixer running, add 1 cup of hot milk/cream to the eggs to temper them.

Transfer egg mixture back to pot, continue to cook until thickened.  Mixture will coat the back of a wooden spoon.  Remove from heat and stir in extracts and food coloring.

Transfer mixture to bowl. Cover surface of custard with plastic wrap to prevent a skin from forming. Refrigerate several hours until chilled.  Freeze in ice cream maker.  Near the end, add finely chopped chocolate.
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Quick and Delicious Vanilla Ice Cream

Whisk together:
2 cups cream
1 can sweetened condensed milk
1 teaspoon vanilla

Freeze in ice cream maker.  Top with fresh berries or whatever you like!

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Orange Creamsicle Ice Cream

2 cups cream
1 can sweetened condensed milk
1/3 frozen orange juice concentrate
2 tsp vanilla
zest of one orange
3 oz chopped bittersweet chocolate

Whisk cream and milk together.  Add vanilla and orange juice and mix until it is thawed.  Freeze in an ice cream maker.  Halfway through add orange zest and chocolate.

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S'mores Ice Cream

1/2 package marshmallows
1 cup milk
1 1/2 cups heavy cream
1 chocolate bar or a large handful chocolate chips chopped
3 graham crackers in pieces or crumbs


Combine marshmallows, milk and cream over medium heat.  Stir constantly until marshmallows are melted.  Let cool for a minute then pour into ice cream maker.  Halfway through, add chocolate and graham crackers.

Mint Chip Yumminess!

Father's Day

Since my dad is on vacation, I didn't get to spend Father's Day with him this year.  I miss him, but I know he is having a wonderful trip!  Evan spoke in Sacrament Meeting about the 3 P's of fatherhood (preside, provide and protect).  He gave a wonderful talk and told about John's dad who worked 2 jobs for 17 years to provide for his family.  He worked at the post office all day and then cleaned the bank in the evenings.  Sometimes he took his children along and they thought it was a special treat to get to help their dad.

After church we celebrated at home with all the Happy Hartz except Elder Aaron.  We made John some of his favorite foods and Molly made Ryan's favorite CPK-style salad. 

Our main course was Beef Stroganoff. I think I've made this once or twice during the past 25 years.  I rarely cook with beef.  In fact, the kids were amazed to see the steak I bought.  Here is the recipe I used from the Lion House cookbook.  It really is yummy.

Beef Stroganoff

1 clove garlic cut into quarters (I used more)
3 tablespoons olive oil
1 1/2 lbs lean round or sirloin steak cut into thin bite sized pieces (1 inch x 1/4 inch thick)
1/3 cup chopped onion
1 tsp salt
1/8 tsp pepper
1/2 lb fresh sliced mushrooms
1/4 cup flour
2 cups milk
3/4 tsp paprika
1 cup sour cream
hot cooked egg noodles

Heat garlic in oil for a few minutes, then remove and discard garlic.  Add meat to skillet; brown slightly.  Add onion, salt and pepper.  Cover and cook for 35-45 minutes until meat is tender, turning occasionally.  Add more water as needed. Add mushrooms and cook until tender, about 10 minutes.

With slotted spoon remove meat and mushrooms.  Keep warm.  Blend flour into drippings in pan.  Slowly stir in milk.  Cook and stir over medium heat until mixture thickens.  Add paprika and stir. Add meat and mushrooms and sour cream.  Mix and heat well, but do not cook.

Serve over egg noodles.  Serves 6.

For dessert we had rice krispie treats and homemade rocky road ice cream. Here is the easy recipe we used.

Rocky Road Ice Cream

14 oz can sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
3/4 cup chopped pecans
 1 cup mini marshmallows.

In medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, approx 5 min.  Remove from heat and allow to cool slightly.  Stir in heavy cream, light cream and vanilla. Refrigerate until cool.

Pour mixture into ice cream maker and freeze according to directions.  Add nuts and marshmallows halfway through.  Yum!

Here we are after dinner.  He liked it!

 

John with all of our children and grandchildren (except Elder Aaron of course)

There are 10 of us now. We're getting to be quite a group!

 

We are happy to see Ryan being a good husband to Molly and father to his girls.

Now if we can just get him to stop these cheesy poses.

Lavender didn't get to taste any of the food on her first Father's Day, 

but she did find something else yummy--her thumb!

Hope you and yours had a wonderful Father's Day!

This is supposed to taste just like Panera Bread's

In an effort to reassure the world myself that I am still capable of cooking dinner, I am posting this recipe for the soup I made on Sunday.  This also guarantees that I will be able to find this recipe the next time I want to make it. 

Broccoli Cheese Soup - Serves 8

1 onion, diced
1/2 cup butter melted, plus 2 T for sauteing onions
1/2 cup flour
4 cups half and half or milk
4 cups chicken broth
1 pound broccoli, chopped
2 cups carrots, chopped or shredded
2 tsp salt (to taste)
1/2 tsp pepper (to taste)
4 cups grated cheddar cheese (could use less)
1/2 tsp nutmeg

Saute onion and 2T butter over med heat until translucent.  Set aside.

In another pan, whisk 1/2 c melted butter and flour for 3-4 min.  Slowly add half and half while whisking.  Continue whisking while adding chicken broth.  Simmer for 20 min.

Add broccoli, carrots and sauteed onions.  Cook over low heat until veggies are tender. (Maybe 20 min?)  Add salt and pepper.

Blend until it is as smooth as you like it.  Over low heat, add cheese until melted and well blended.  Stir in nutmeg. 

Bored with Breakfast?

I love to try new recipes for dinner, but for breakfast we usually keep it simple.  Then I found these recipes for baked oatmeal on this blog.  I like oatmeal, but I always have to add fruit, milk, honey etc. to make it palatable.  Why not take it a step further and make some really delicious oatmeal for the whole family?  Everyone at my house loved both kinds.  I like it in a bowl with milk on top, but the rest of the gang preferred it plain.  Also, you can refrigerate the leftovers and warm it in the microwave another day.

Baked Blueberry and Peach Oatmeal

3 cups oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk
1/4 cup applesauce
1 teaspoon vanilla extract
1 15 oz can sliced peaches in water, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped pecans

Directions:
1.  Preheat the oven to 350
2.  Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.
3.   Spray an 7” x 11" pyrex dish with cooking spray and pour the oatmeal mixture into the dish, spreading it evenly.  Sprinkle pecans on top. Bake uncovered at 350 for 35-40 minutes.

Pumpkin, Cranberry and Apple Baked Oatmeal

(this one bakes more quickly which is helpful when you're in a hurry!)

Ingredients:
2 c  oats
1/3 c wheat germ
1/3 c packed brown sugar
1 t cinnamon
¼ t salt
1 t baking powder

1/3 cup craisins

1/4 cup chopped dates

1 ½ c milk
½ c canned pumpkin
1 ½ T butter, melted
1 egg
1 t vanilla extract
1 medium apple, peeled and chopped
1/3 c chopped pecans

Directions:
1.    Preheat the oven to 375. Spray a 7 x 11 pyrex dish with cooking spray and set aside. (I made it in an 8 x 8 pyrex and it turned out fine.)
2.    In a large bowl, combine the oats, wheat germ, brown sugar, cinnamon, salt, baking powder and craisins and dates and stir to mix. In a separate bowl, stir together the milk, pumpkin, butter, egg and vanilla. Add the wet ingredients and apples to the dry ingredients and stir until thoroughly combined.
3.    Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the pecans over the top and bake for 20 minutes until top is golden. Slice into eight pieces and serve.

Homeade Taco Seasoning

Yesterday I posted a recipe that calls for a package of taco seasoning.  I quit buying those expensive little packages years ago when I found a better alternative.  I use my own spices and I like knowing exactly what is going in my food!

Here is the recipe adapted from a Make-A-Mix cookbook.   It makes enough to season about a pound of meat.  I don't usually measure this precisely, but it will get you started.

2 teaspoons minced dried onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon granulated garlic
1/4 teaspoon  dried oregano
1/2 teaspoon ground cumin

Let Them Eat Casseroles

Last month Marianne picked up a cookbook that I was planning to give away.  She immediately found a couple of recipes that she wanted to try.  One of them was so-so, but my kids absolutely loved the other one.  It isn't something I would normally make since it is high in calories and low in vegetables.  However, since my family loves it, I decided I'd better record it on my blog. (Since I am still getting rid of that cookbook.)

In fact, Aaron has asked me to make it for his "last supper" at home.  If you decide to try it, please at least put out some fresh veggies or make a salad to go with it!  It is yummy.

Santa Fe Casserole Bake

1 pound lean ground beef (I used ground turkey)
1 package taco seasoning (I used spices)
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7 oz) diced green chiles
1 package (11 oz) tortilla chips
2 cups grated cheddar cheese
1/2 cup sliced green onions with tops

Brown meat and drain fat.  Add taco seasoning and blend well.  In another bowl combine broth and flour.  Add to meat mixture and bring to a boil to thicken slightly.  Stir in sour cream and chiles.

In 9x13 dish place 1/2 of tortilla chips. Top with 1/2 of meat mixture, 1/2 of cheese and 1/2 of green onions.  Layer again with remaining ingredients.

Bake uncovered at 375 for 20 minutes.  Let stand 5 minutes before serving.

What's For Dinner?

We had a bunch of fresh lemons, so Marianne and I went looking for recipes.  We found a good one here and decided to try it for dinner.  It is light and yummy as the main dish with a salad.  It would also be good as a side dish. 

Pasta with Lemon and Garlic

• 1 pound of pasta
• 2 teaspoons of garlic - minced
• 1/3 cup of parmesan cheese - freshly grated
• 1/2 cup of parsley - chopped
• 4 tablespoons of lemon juice
• 2 teaspoons of lemon zest (I used more)
• 3 tablespoons of olive oil
•  salt and pepper to taste

Cook pasta according to the directions on the package. Drain the pasta and set aside. Using the pot you cooked the pasta in, heat 3 tablespoons of olive oil. Add the garlic to the oil and fry it, until you can smell it cooking, about 15 seconds.Turn off the heat. Add the lemon juice and zest to the pot. Put the pasta back in the pot with the oil mixture.  Add chopped parsley and toss together with tongs.

Serve with lots of parmesan cheese, salt and freshly ground pepper. Garnish with fresh chopped parsley.

In other news:  My dishwasher is in!  The installer sneezed about 12 times in a row at one point.  I have never heard anyone sneeze that much at one time!   I couldn't decide if that meant my kitchen was dusty (I cleaned before he came!) or if there was something seriously wrong with him.   I am guessing the later, because he also talked to himself in a loud voice the entire time.

This is probably the wrong story to include in a recipe post.  Sorry!  It did all happen in my kitchen on the same day, so it's related--at least in my mind.