Apple Oatmeal Breakfast

 This recipe is sometimes called "Amish Oatmeal" on other blogs. It is a perfect way to use up apples in the fall, but we also often make this on Christmas morning. Add a dollop of whipped cream and enjoy!

2 C Old fashioned oatmeal (not quick oats)

3/4 C dark brown sugar

1 C walnuts

1/2 C raisins

1 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

3 eggs

2 C milk

2 tsp vanilla

4 TBS melted butter

3 tart apples, peeled and chopped (more or less depending on the size of the apples)

Spray a 9x13 baking dish with non-stick spray. Lay chopped apples, enough to more than cover the dish. If the apples are large, 3 is typically enough. Mix the oatmeal, brown sugar, walnuts, raisins, baking powder, cinnamon, and salt in a bowl. In a separate bowl, beat eggs, add milk, vanilla, and melted butter. Mix the oatmeal and egg mixtures together, then pour on top of the apples. Bake at 325° for about 40 minutes. 

Spinach Water chestnut dip

 1 bag (16 oz) frozen, chopped spinach, defrosted

1 can (8 oz) sliced water chestnuts, drained, chopped

1/4 C sour cream

2 cups of mixed shredded cheese, such as monterey jack, parmesan, etc.

4 oz cream cheese, cut up into small cubes

1/2 tsp each of garlic powder, onion powder, salt

chopped fresh garlic (optional)

Instructions: defrost spinach, shred a mixture of cheeses, chop up water chestnuts, and then mix in a bowl with spices. I have used "Everything But the Bagel" seasoning instead of the salt, onion, and garlic, and it works great! 

Spray non-stick cooking spray in a glass pyrex baking dish (9x13 works well). Put mixture in the dish, and dot all over with cream cheese. Bake at 350° for about 15 minutes (it works best if you cover it with tin foil), then remove and mix, then bake again for 15 minutes. I typically monitor this dip and adjust ingredients as needed. For example, if it seems too watery, then I will mix in some Italian bread crumbs. If it is too dry, add more cream cheese. I have also added chopped up artichoke hearts. This is a very flexible recipe! 

One Pumpkin Pie

 1/2 C white sugar

1/4 C brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 eggs

1 can evaporated milk

1 can (15 oz) pumpkin, or about 2 cups of cooked squash (such as Buttercup)

One 9 inch pie crust

Mix ingredients, bake at 425° for 15 minutes, then reduce heat and bake at 350° for 40-45 minutes. If the crust is becoming dark, you can add tin foil to the edges to maintain a lighter color. 

How to Prepare Fresh Squash

Buttercup squash works well for pumpkin pie. To prepare, bake the squash at 350° for 15 min or so, to soften. Let it cool on a cutting board, then cut open, remove seeds, and either steam or bake until the flesh is soft. You can freeze the squash to use later (remove flesh from skin), or use cooled squash in any "pumpkin" recipe. Note that Libby's canned pumpkin is made from Dickenson Pumpkin (Cucurbita moschata), and a typical Jack-o-lantern pumpkin is from the species Cucurbita pepo. A buttercup squash, which is dark green, (and not to be confused with butternut squash), comes from the Cucurbita maxima species.