Bread for Lunch

We love this bread recipe that includes cooked oatmeal. Its easy to make a little extra oatmeal for breakfast and have fresh bread at lunch!

2 1/3 Cups flour
1 packet yeast (about 2 tsp.)
1 tsp salt
1 1/2 Cups cooked oatmeal (cooled)
1/4 Cup warm water
1 TBS. oil
1/8 Cup honey

Place warm water and honey in a large mixing bowl. Sprinkle yeast on top. Allow it to sit for 5 minutes. Add cooked oatmeal and oil. Mix with whisk. Add in the flour and salt. Knead for 5 minutes on a floured bread board. Add more flour if the dough is too sticky.

Pour a teaspoon or two of oil in a mixing bowl. Place dough in bowl, coat with the oil. Cover and allow it to rise for 1 hour, or until doubled in size.

"Punch down" the dough and knead 2-5 times. Shape into an oval ball. Spray a loaf pan with cooking spray, set dough in pan, allow to rise for 1 hour, or until doubled in size.
Bake at 350 for 50 minutes.

Pistachio Pudding Pie

This "pie" is perfect for St. Patrick's day.

For the crust:

Mix: 

1 Cup flour

1/4 Cup chopped nuts (optional)

2 TBS. sugar

1/3 cup butter

Press into an 8 x 8 baking dish. Bake for 10 minutes at 350 degrees.

Allow the crust to cool completely before adding the next layers.

First layer:

8 oz. cream cheese

2/3 C sugar

6 oz. whipped cream

1 tsp. vanilla

Blend cream cheese, sugar, and vanilla with an electric mixer. Add whipped cream. Blend in with a spatula, then spread on cooled crust. (Pre-whip the cream if using liquid, or just mix in if using Cool Whip.)

Second layer:

Mix 2 packages (3 1/2 oz. each) of Pistachio Instant Pudding with 2 1/2 Cups of milk.

Use a whisk, make sure it is well blended, then spread onto cream cheese layer.

Third layer:

Top it off with 6-12 ounces of whipped cream or Cool Whip.

Sprinkle with lightly chopped pistachios.

Chill for 2 hours or overnight.