BAKED OATMEAL

BAKED OATMEAL
My family liked this more than the one in McCleve cookbook.  Jenna likes it with peanut butter and banana on top (me too -yum!)  This recipe came from Jessica Walker.

DOUBLE IF DOING IN A 9x13

Combine all ingredients and put in a 8x8 pan.  Bake for 35-45 min or until golden and middle is firm.  Serve with milk or cream.

1/4 cup butter, melted
2 cup oats
3/4 cup slivered almonds, toasted
1/2 cup dried cranberries
1 tsp cinammon
1 3/4 cup milk
2 eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt

MOM'S (not mine) NO-BAKE CRAZY COOKIES

MOM'S (not mine) NO-BAKE CRAZY COOKIES
These were super yummy!  Nice change from the normal no-bake cookies.  Perfect for a summer FHE treat.

Mom’s No-Bake Crazy Cookies of Incomparable Delight

Makes about 2 dozen cookies, depending on the size of your scoops

1 cup natural peanut butter
3 cups oatmeal 
2 cups of sugar
4 tbsp unsweetened cocoa powder (Dutch-pressed if you have it)
1 stick of butter
½ cup milk
1 cup nuts (optional – if using, try walnut or pecan pieces)
Whatever filler you like—coconut, M&Ms, chocolate chips, raisins. . .

Bring the sugar, cocoa, butter, and milk to a simmer in a large pan, stirring or whisking until the sugar is dissolved and the ingredients are combined. When combined, remove from heat and add in the rest of the ingredients, stirring until it all comes together. The “dough” will be sticky and smell like a dream come true. Scoop pieces of the dough big as you like onto waxed paper and let cool. When cool, they’ll be less sticky and quite easy to handle. Dangerously easy. Enjoy with a tall glass of milk while catching up with your loved ones.

In one of 24 cookies: 207 calories, 10 g fat, 10.6 mg cholesterol, 59 mg sodium, 23 mg potassium, 26 carbohydrates, 17.5 g cookies, 4 g protein.

Apple Crisp Pancakes

Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.

We all really liked these pancakes.

http://www.bettycrocker.com/recipes/apple-crisp-pancakes/b067f08b-a9d7-4a75-9187-c181741dc561

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 7 Reviews

• Prep Time 15 min
 
• Total Time 25 min
 
• Servings 13

Ingredients

Streusel Topping

1/4

cup plus 2 tablespoons packed brown sugar

1/4

cup Gold Medal® all-purpose flour

1/4

cup old-fashioned or quick-cooking oats

2

tablespoons plus 2 teaspoons cold butter

Pancakes

2

cups Original Bisquick® mix

1/2

teaspoon ground cinnamon

1/4

teaaspoon ground nutmeg

1

cup peeled diced Granny Smith apple (1/4-inch)

1

cup milk

2

eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Save $$$ on your favorite brands

Directions

• 1In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• 2In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• 3For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• 4To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

CHOCOLATE CHIP COCONUT COOKIES

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIE 

 {My Favorite Cookie}

I agree with this statement.  So, so yummy!

http://www.melskitchencafe.com/2009/04/my-favorite-cookie.html

My Favorite Cookie

INGREDIENTS

• 1 cup oatmeal (not quick)
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ---
• 1 cup butter, room temperature
• 1 1/4 cup light brown sugar
• 1/2 cup dark brown sugar (per food network 1/4# white sugar & .75 ounce of molasses -mix in food processor for 30 seconds)
• 2 large eggs
• 1 tablespoons vanilla
• 1 cup coconut
• 12 oz. semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

WHOLE WHEAT COCONUT OIL CHOCOLATE CHIP OATMEAL COOKIES

We really liked these.  Made them Mother's Day 2014.
UPDATE: I made these one day and totally messed up.  I added whole wheat flour and white flour (so it was double the flour).  Couldn't figure out why they were so crumbly.  Figured out my mistake so then I doubled the batch.  It didn't really work.  Basically it turned into granola.  The cookies would never stick together.  But Scott loved it like that.  He ate it like granola.  I had also added peanut M&M's which made it really good.

http://www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/

Yield: Makes about 3 dozen cookies

I haven't made these cookies with refined coconut oil but it should work also. The best way to describe the texture of the coconut oil should be sludgy. You don't want it completely melted but it shouldn't be completely solid. I usually scoop the coconut oil into a microwaveable liquid measuring cup or bowl and microwave for a couple of seconds (but usually my kitchen is warm enough that the coconut oil is the right consistency right out of the container).

Also, if using freshly ground whole wheat flour that is slightly warm from being ground, either let the flour come to room temperature or else chill the cookie dough for an hour or so, otherwise the cookies will spread while baking. I haven't made these with hard red wheat (only hard white wheat) but I'm sure that would work fine also; the cookies will be slightly darker in color and a bit more heartier tasting.

Finally, for those that are wondering about the oats, the reason I use both quick and old-fashioned is because I like the texture of the old-fashioned oats but using 100% causes the cookies to spread really flat - subbing out part of the old-fashioned with the quick allows the cookies to keep their soft, chewy shape while still giving lots of oat flavor.

UPDATE: After a few commenters indicated their cookies weren't spreading well, I ran into the kitchen to remake the recipe and weighed the flour this time in order to get the perfect amount. I've adjusted the flour amount from 2 3/4 cups in the original recipe to 2 1/2 cups (or 11.5 ounces). It really depends on how you measure the flour and if you are using freshly ground wheat flour or storebought (which tends to be slightly more compressed). Make sure to fluff the flour and measure lightly (as opposed to measuring out super compressed flour or shaking the cup to level). Thanks to those of you who made the recipe so quickly and reported back! If your cookies are still spreading using 2 1/2 cups flour, you may be overflouring and measuring too much flour in your cup.

1 cup lightly packed brown sugar

1 cup granulated sugar

1 cup extra-virgin coconut oil, soft but not melted (see note)

3 large eggs

1 teaspoon vanilla

2 1/2 cups (11.5 ounces) white whole wheat flour (see note)

1 1/4 teaspoon baking soda

1 teaspoon salt

1 1/4 cups quick oatmeal

1 1/4 cups old-fashioned oatmeal

12 ounces chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.

Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.

Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.

Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

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

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

DOUBLE CHOCOLATE OATMEAL COOKIES

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Yum!  Were spreading..put dough in fridge 15 min then okay.

1 cup butter, softened to room temp
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup quick oats
2 cups semisweet chocolate chips

Preheat oven to 350.  Line two baking sheets with parchment paper or liners.

In a large bowl mix butter and sugars until light and fluffy (1-2 min).  Add vanilla and eggs and beat until creamy and light in color (2-3 min).

In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and both kinds of oats.

Add the dry ingredients to the batter and mix until a few streaks remain.  Add the chocolate chips and mix until everything is combined.

Drop by heaping tablespoon about 2" apart.  Bake for 10-11 minutes or until edges are just set but the middles are still soft.  Transfer to a cooling rack to cool completely.


DOUBLE CHOCOLATE OATMEAL COOKIES
We liked.  They are a rich, dry cookie.  Perfect with milk.  Would be good with peanut butter added.  Try next time only cooking 8 minutes - then 2 minutes on the cookie sheet then put in a covered container.  They might be more moist.

http://www.eatbetteramerica.com/recipes/double-chocolate-oatmeal-cookies/f3dce0db-3d51-4f44-a518-bbf45483cbd1

1 cup brown sugar
1/2 cup butter, softened
3/4 cup vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups oats (regular or quick or mixture)
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In a large bowl mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop by tablespoon 2" apart onto ungreased cookie sheet.

Bake 11-13 minutes or until almost no indentation remains when touched.

WAFFLES

BLUEBERRY WAFFLES
http://www.food.com/recipe/blueberry-waffles-178934

We really liked this recipe.  They were nice and crisp.  Made 5 waffles.  Modified the recipe according to the comments (changes in recipe).

Sifted together:
2 c flour (used 1 cup whole wheat)
3 tsp baking powder
2 T sugar

Mix in medium bowl:
2 egg yolks (save whites to whip)
1 1/2 c milk
1 tsp vanilla

Add dry ingredients to egg mixture.  Then fold in:
1 cup (or more) blueberries (used fresh but I am sure frozen would work)
1/4 c melted butter

Then whisk egg whites (used braun) until stiffly beaten.

BACON AND CHEESE WAFFLES
Taste of Home cookbook Family Collection pg. 34.  These are super yummy and would be good with fried chicken and smashed potatoes for dinner.

1 egg
1 cup milk
1 cup sour cream
1 T butter, melted
2 cups pancake or biscuit/baking mix
6-8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl beat egg; add milk, sour cream and butter.  Stir in pancake mix; mix well.  Fold in bacon and cheese.  Bake in waffle maker.

BANANA OATMEAL WAFFLES
I just had to come add this to the blog because I came to my "add to blog" pile about three times to get this recipe.  We all really like it. It is especially good with peanut butter and mini choc. chips on top.  So delish with buttermilk syrup.

Ingredients

• 1 cup old-fashioned oats (not instant)
• 1 cup all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of freshly grated nutmeg
• 3 tablespoons firmly packed brown sugar
• ---
• 1 1/2 cups buttermilk
• 2 large eggs (usually do one flax)
• ---
• 2 medium-size ripe bananas, thinly sliced crosswise
• 4 tablespoons unsalted butter, melted - is added at the end
• maple syrup or honey, for topping

Instructions

1. Preheat your waffle iron. Melt the butter; reserve.
    
2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices, and brown sugar.
    
3. In another bowl, beat together the buttermilk and eggs with the whisk until well blended.
    
4. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.
    
5. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
    
6. Spoon out a full 1/2 to 2/3 cup of batter (or a little more than the amount recommended by your waffler's manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.)
    
7. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.

Serve with maple syrup, honey or melted butter, or with a raspberry puree, a strawberry butter (mix 3 tablespoons of softened butter with 2 tablespoons of strawberry preserves), or some whipped cream cheese sprinkled with chopped pecans.

MAPLE BROWN BUTTER DESSERT WAFFLES
http://www.marthastewart.com/863977/maple-brown-butter-dessert-waffles
Found this recipe in Martha Stewart FOOD magazine.  I think we had them for dinner instead of dessert.  So yummy!  Perfect with some fruit and bacon.
Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 large eggs, lightly beaten
• 1 3/4 cups buttermilk, room temperature
• 1/3 cup pure maple syrup
• 1 cup confectioners' sugar
• Nonstick cooking spray
• 1/2 cup pecans, toasted and coarsely chopped

Directions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
2. In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
3. Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

Cook's Note

Make the batter and glaze up to 2 hours ahead; cover and keep at room temperature.

Brown butter is butter that has been heated until light brown in color and nutty in flavor and aroma. Once the butter turns brown, use it immediately or transfer it to a bowl to keep it from overcooking.

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.