Dawn Hoover, the Mobile Register's Spice of Life columnist, sent this to me last year. I've been holding onto it and waiting for the right time to make it. Easter sounded perfect. We had my Mom's Sweet Potato Casserole last year, so this year I wanted to change it up some. My Mom actually made this and brought it with her to my house. Oh. My. Gosh. This was probably my favorite thing we had for Easter Brunch. I kid you not. The swirls of cream cheese throughout the potatoes was scrumptious. The oat topping with the pecans and cranberries and the crunchy apples...Oh...I just can't say enough. You DEFINITELY have to try this. I hope you can make it as good as my Mom did! I will be requesting this from her more often. I even ate the leftovers cold right out of the fridge. Yeah, I guess I'm weird like that because it was awesome!
1 8-oz. package cream cheese
1 40-oz. can cut sweet potatoes (Mom used about 7 fresh sweet potatoes)
3/4 cup packed brown sugar, divided
1/4 teaspoon cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries (Mom used Craisins)
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats (uncooked)
1/3 cup cold butter
1/4 cup chopped pecans
Preheat oven to 350 degrees. Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until well blended. Spoon into 1-1/2 quart casserole; top with apples and cranberries. Mix flour, oats and remaining sugar in medium bowl; cup in butter until mixture resembles coarse crumbs (I just use my fingers). Stir in nuts. Sprinkle over fruit layer in casserole. Bake 35-40 minutes or until heated through.
*You can make this the day before and make the topping before you bake it the next day.
Enjoy!
(adapted from Kraft Foods- Sent by Dawn Hoover)
I wanted to do something light and healthy for dinner tonight. I know I posted an oatmeal recipe Saturday (Baked Oatmeal with Berries) but it was so good it left me wanting more! I bought some Granny Smith apples the other day when I was going to make the grilled cheese for supper. Anyway, I changed my mind, so I never made it. This oatmeal sounded perfect because it cured my craving for oatmeal and used up my apples! Try it this weekend. A healthy, quick breakfast is perfect. The walnuts give the oatmeal great texture and the maple syrup was the icing on the cake!
3 cups water
2 medium tart apples, chopped (1 large would be fine)
1-1/2 cups old fashioned oats (I used quick cooking)
dash salt
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds (I used walnuts)
maple syrup and/or milk (optional)
In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes (2-3 minutes for quick-cooking).Remove from the heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with walnuts. Serve with maple syrup and/or milk if desired. I drizzled mine with maple syrup and right before serving poured over a splash of milk. Yummy! The maple syrup was awesome. I halved this recipe, so I got two good servings out of it. The other half is breakfast tomorrow!Enjoy!
(adapted from Taste of Home)
Yum Yum Yum! I have to be honest. I wasn't quite sure how this was going to turn out. I didn't know if we would have oatmeal squares, crumbly oatmeal, or regular oatmeal. What we got was a creamy version, a more hearty version, of regular oatmeal. This was sweet and delicious. I served it with milk (in the bowl) and strawberries on top. Even Ella liked it! I have tons of oatmeal in the pantry and will definitely be making this again. The true test is going to be if Clay likes it. He's not an oatmeal fan, but I'm going to make him try this one! (**Update: Clay did like it. He enjoyed his bowl when he woke up!)
1-1/2 cup quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter
1 egg
1 teaspoon baking powder
3/4 teaspoon salt
1-1/2 teaspoon vanilla
Toppings:
Milk
Berries (fresh or frozen- defrost frozen first)
Brown Sugar
Preheat oven to 350 degrees. Combine the first 8 ingredients together and mix well. Spray a large cookie sheet with cooking spray and spread the batter out evenly. Bake at 350 degrees for 25-30 minutes, or until golden brown. Once out of the oven, use a spoon to scrape the oatmeal into a bowl. Serve with milk, warm berries and brown sugar.
Enjoy!
(adapted from Foodbuzz.com)
I ran across this recipe the other day while visiting one of my favorite food blogs, Girl Gone Gourmet. She really has some great recipes, and this was no exception. I saw the picture and knew I had to make these. Perfect timing too, because I had just bought two more cans of the quick-cooking oats from Walgreens when they were on sale. I ended up paying $.50 a can after coupons! You can do more with oatmeal then just cooking a good breakfast. Although, the Cranberry Vanilla Oatmeal I made a couple of weeks ago was really good! This recipe stood out because I had everything on hand including the chocolate chunks from another Publix B1G1 sale before the holidays. I've stayed in my jammies all day, and curling up in my chair with a glass of milk, these cookies and my laptop was my ideal Saturday afternoon!
1-1/2 cups quick-cooking rolled oats
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup chocolate chunks or chips
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
In a large bowl combine the oats, flour, baking powder, baking soda, salt and cinnamon. In another large bowl cream the butter and two sugars until smooth and creamy. Add in the vanilla and eggs and continue to mix until the ingredients are well combined. With the mixer on low, add in the dry ingredients along with the milk. Mix until a stiff dough forms and then fold in the chocolate and nuts.
Drop rounded tablespoons of the dough onto greased cookie sheets and space about an inch apart. Bake for 12-14 minutes or until slightly brown around the edges. Allow to cool on the pan slightly before removing to a wire rack to cool completely. Store in an air-tight container.
Makes 3 dozen cookies.
Enjoy!
(adapted from GirlGoneGourmet.com)
This is not your ordinary oatmeal! This was so quick and easy to prepare. This is Ellie Krieger's recipe from the Food Network so it fits in with any healthy New Year's Resolutions! Publix has their Quaker Oatmeal B1G1. I bought the Quick Cooking kind. I will be making this one again. It is quick enough for me to make before work. Eat half one morning, save the other half for the next. You are sure to enjoy this one!
1 3/4 cup water
1 cup Old Fashioned Oats, or Quick Cooking Oats
1/8 teaspoon salt
1/4 cup dried cranberries (I used a little bit more)
1/2 teaspoon vanilla extract
2 tablespoons raspberry jam (can use low-sugar)
1/4 cup 1% low fat milk, plus more to taste
Put water, oats, salt and cranberries into a medium saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and raspberry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.
Enjoy!
(adapted from FoodNetwork.com)
