BUTTERNUT SQUASH SOUP (Panera Bread Copycat)

 BUTTERNUT SQUASH SOUP (PANERA COPY CAT)

https://www.rachelcooks.com/2015/10/21/copycat-panera-squash-soup-recipe-vegetarian/

Kambria told me she loves the squash soup from Panera Bread. Lisa said she really likes it to.  I went and got it one day and yum!  Decided to try and find a copy cat. I thought this was very good and tasted just like it.  I didn't add any additional salt (but did use salted butter) or brown sugar.   Scott drank all the whipping cream I had on hand so didn't try it with that.  Would have been really good.

1 tablespoon extra virgin olive oil

 1 small yellow onion, diced (about 3/4 cup)

 2 pounds chopped butternut squash (about 6 heaping cups)

 3 small carrots, chopped (about 1 cup)

 3-4 cups vegetable broth

 2 cups apple cider or apple juice (do NOT use apple cider vinegar)

 1/2 teaspoon curry powder

 1/4 teaspoon cinnamon

 dash of nutmeg

 1/2 cup pumpkin puree

 2 tablespoons butter

 2 ounces low-fat (neufchatel) cream cheese

 1 tablespoon brown sugar, more to taste

 salt to taste

 heavy cream, optional

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider, and spices.

Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

NOTES

If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.

This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.

To reduce sodium, use low sodium or no salt added vegetable broth.

PRUNE CAKE

PRUNE CAKE
This came from The Pioneer Woman.  Everyone loved!  Wouldn't guess it has prunes/plumbs in it.  I had plums so I made the same way as prunes.  I used 1/2 cup of pear sauce we had.  I think 1/2 cup wheat flour would work as well.  I only added 3/4 cup of sugar in the icing.  Next time will only add 3/4 cup in the cake as well especially if using apple or pear sauce instead of some of the oil.  Scott said he wouldn't mind for him birthday.

CAKE:
1 cup prunes
1 cup sugar
3 whole eggs
1 cup canola oil
1 1/2 cup flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract

ICING:
1 cup sugar (only added 3/4 cup)
1/2 cups buttermilk
1/2 teaspoons baking soda
1 tablespoon white corn syrup
1/4 cup butter
1/2 teaspoons vanilla

Preheat oven to 300°F.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
NOTE: I cooked mine in the microwave, and it worked.

Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!

Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE.

While cake has five minutes remaining, make the icing. 

Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me).

Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.

Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

GINGER SPICE MUFFINS

https://luluthebaker.com/2017/10/ginger-spice-pumpkin-muffins/

GINGER SPICE MUFFINS
We really, really liked these.  A nice subtle flavor.  Made 12 muffins and a small loaf of bread.  Yum!  I added the flour and spices and sour cream all once..worked fine.  Took about 10 extra minutes to cook (used silicon muffin pans)

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1½ teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup sour cream
• ¼ cup quick cooking oats for sprinkling on top

1. Preheat the oven to 350°F and spray 18 muffin cups with nonstick baking spray, or line them with paper liners.
2. In a large bowl or in the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the pumpkin puree and vanilla.
3. In a medium bowl, combine flour, baking soda, salt, and spices.
4. Add half of the dry ingredients to the mixer and beat on low just until combined. Beat in sour cream, again on low and just until combined. Finish by mixing in the remaining dry ingredients. Use a rubber spatula to scrape down the sides of the bowl and make sure everything is mixed in, but be careful not to over-beat.
5. Divide the mixture evenly among the 18 muffin cups. Sprinkle a pinch of quick-cooking oats on each muffin.
6. Bake at 350°F for 19-21 minutes, until the muffins are puffed and set, and a toothpick inserted in the center of a muffin comes out clean.
7. Allow to cool slightly before serving.

LIGHT CHICKEN CORN CHOWDER

http://sallysbakingaddiction.com/2016/11/14/slow-cooker-light-chicken-corn-chowder/

SLOW COOKER LIGHT CHICKEN CORN CHOWDER
I wanted this for after church (11-1) so in the morning I prepared (in big pan) then let it simmer until after church.  Then I added cornstarch & milk.  We liked it.  Makes lots!  Is thick...would be good in a soup bowl.  Tasted like fall.  Next time I might try cooking breast whole and then shredding towards the end.

Ingredients:

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions:

1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

No slow cooker? No problem! Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or dutch oven over medium heat. Give it a nice stir, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Turn the heat down to low, stir in the whole milk and cornstarch, and allow to simmer for 10 minutes. Serve.

PEAR SAUCE

PEAR SAUCE
This is really good.  I doubled the recipe. Kept it chunky.  Kids really liked.  Wasn't very sweet could add sugar if you wanted start with 1/4 cup cup brown sugar.  It smelled so so good when cooking.  We had with graham crackers.

yield: ABOUT 4 CUPS

  

prep time: 5 MINUTES

  

cook time: 30 MINUTES

  

total time: 35 MINUTES

INGREDIENTS:

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE
This was posted one time during Game On.  I love, love it!  About 300 calories if using almond milk and powder peanut butter.  Next time I am going to add some frozen spinach.  

UPDATE: I also add 1/3-1/2 cup oatmeal.  Cocoa powder, spinach and white chocolate syrup.  Yum!


Author Jessica Joy at TheFitSwitch.org

1/3 cup canned pumpkin, unsweetened
1 scoop protein powder
1 cup milk
1/2 frozen banana
1 tsp pumpkin spice
1 T almond butter (I use powder)
1/2 cup ice

Combine everything in the blender.

CHUNKY APPLESAUCE

CHUNKY APPLESAUCE
My family loved this!  Got recipe off allrecipes.com.  I used Granny Smith apples.

Put all in a pot (I put on a lid to make it cook quicker)
8 (about 8-10) cups chopped & peeled apples (I didn't completely peel them)
1/2 cup brown sugar
1 tsp cinnamon

Once soft take off heat and add:

2 tsp vanilla

Then chop with a potato masher or pastry blender.

Saw this apple combination on a blog - would like to try:
http://www.melskitchencafe.com/slow-cooker-applesauce-no-sugar-added/

• 2 Honey Crisp apples
• 5 Golden Delicious apples
• 7 Gala apples
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

PUMPKIN SCONES

DOUBLE–GLAZED PUMPKIN SCONES by NancyCreative, adapted from Food.com

http://nancycreative.com/2011/10/04/pumpkin-scones-as-good-as-starbucks-or-maybe-even-better/

• 2 cups all-purpose unbleached flour
• 7 Tablespoons packed brown sugar (or about 1/2 cup)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half and half
• 1 large egg

POWDERED SUGAR GLAZE

• 1 cup plus 1 Tablespoon powdered sugar
• 2 Tablespoons half and half

SPICED GLAZE

• 1 cup plus 3 Tablespoons powdered sugar
• 2 Tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Preheat oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked out great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly-floured surface and form it into a 1-inch thick rectangle, about 9 inches long and 3 inches wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425 degrees for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.

While scones are cooling, make the first glaze…

POWDERED SUGAR GLAZE: Mix the powdered sugar and half and half together, blending until smooth.

When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.

As the glaze firms up, make the second glaze…

SPICED GLAZE: Combine the powdered sugar and half and half, blending until smooth. Then add in the spices, and blend mixture until smooth.

Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.

Enjoy these scones with your favorite coffee or hot tea…perfect on a chilly autumn morning!

PUMPKIN SEEDS

http://thepioneerwoman.com/cooking/2008/10/pepitos/

Pepitas!

Prep Time:

 30 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1 whole Pumpkin, Gutted
•  Olive Oil
•  Table Salt
•  Any Seasonings You Want, Such As Cayenne, Curry Powder, Etc. (optional)

Preparation Instructions

As you gut the pumpkins, keep all the seeds—and guts—in a bowl.

Throw them into a colander and rinse them under cold water, pulling away the chunks of pulp as you go.

Spread the rinsed seeds out on a baking sheet.

Allow the seeds to dry several hours or overnight. And beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave ‘em on the baking sheet and they’ll be fine.

When they’re nice and dry, go ahead and preheat the oven to 250 degrees.

Begin by drizzling the seeds with a couple teaspoons of olive oil.

Use your fingers to toss the seeds around to coat.

Then salt and season the seeds to taste.

Pop ‘em in the oven for an hour or so, until the seeds are light golden brown.

Let them cool for a few minutes…then let the snacking begin!

Pepitas need to be stored in an airtight container if they last beyond the first day.

COOK A PUMPKIN

http://stacienaczelnik.hubpages.com/hub/How-to-Cook-Fresh-Pumpkin

Option #1: The Oven

Cut pumpkin open and scoop out the seeds. Place pumpkin halves facedown in a baking dish. Add 1/2" of water to pan: this helps keep the pumpkin flesh moist.

Bake at 450º until you can pierce the skin with a fork (about 45 minutes to an hour).

Scoop flesh out of shell with a spoon.

Step by Step Pictures of Option #1

Click thumbnail to view full-size

First of all, pick your pumpkin!

Option #2: The Microwave

Cut pumpkin in half and scoop out the seeds. Cut the pumpkin into large chunks (so it will fit in microwave), leaving skin on. Place pumpkin chunks in a shallow, microwave-safe dish with a lid (or cover with plastic wrap).

Spray the cut pumpkin surfaces with cooking spray, and cover. Cook on high for 15 minutes, or until tender (feels soft and cooked).

Alternately, you can add water to the dish, eliminating the spray, to keep the pumpkin from drying out.

Option #3: The Stovetop

Cut pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.

Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until pumpkin is tender.

Check out these great pumpkin recipes!

• Pumpkin Recipes: Easy & Yummy
  Tasty recipes for Perfect Pumpkin Pancakes, Profound Pumpkin Pudding, Cheesy Pumpkin Soup, and Snackable Pumpkin Bread.
• More Simple Pumpkin Recipes
  More tasty pumpkin recipes: Pumpkin Pie Muffins, Pumpkin Pudding Pies, and Pumpkin Mashed "Mock" Potatoes.
• How to Cook Pumpkin Seeds
  Pumpkin seeds taste great, plus they are really good for you. You can add these yummy seeds to salads, or keep them handy for a healthy snack. These are two great methods for cooking pumpkin seeds. These...
• Pumpkin Dessert Recipes: Low Point & Low Calorie
  The holiday season is abundant with tasty temptations, but these recipes will help you keep your waistband from growing: Pumpkin Cheesecake Pudding (2 points), Pumpkin Muffins (3 points), Pumpkin Fluff (2 points).

LOADED BROCCOLI CHEESE AND BACON SOUP

My favorite Broccoli Cheddar soup is the one in the McCleve cookbook pg. 56.

Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman).  But you could do it in the crockpot which was nice.  Also used cream of celery soup instead of making a soup base.  Could easily add more vegetables than the recipe calls for.

http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html

We all loved this!  Took about an hour to prepare, but so worth it.  Would be perfect in a bread bowl.  I used the square skillet and biggest pot.  Would be easy to double and take to another family or feed the missionaries.

LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12

1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving

Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.

Variations

Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.


Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

PUMPKIN PIE BAKED OATMEAL

PUMPKIN PIE BAKED OATMEAL

So tasty!  We all really liked it.  Perfect for a Fall morning or would be good as a dinner with a sausage/potato has or something like that.

• 15 ounces of pure pumpkin puree (about 2 cups)
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 cups milk
• 1/2 cup vanilla Chobani Greek yogurt (optional)
• 2 1/2 cups dry old fashioned oats

Instructions

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt.

Stir the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour the pumpkin oat mixture into the pan. Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.

Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.

Read more at http://fabulesslyfrugal.com/pumpkin-pie-baked-oatmeal-recipe/#wy5UCbEYtfT2UUqL.99