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. 

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.

A Quick Dip

This is a high protein, high calorie dip that can be prepared very quickly. Perfect for a snack after a day of swimming! 

Five Layer Dip
  
1 Large can of refried beans (30 oz)
3 small avacadoes
2 TBS lemon juice
1/4 tsp. pepper
1 C sour cream
1/2 C mayonnaise
1/2 of a package of taco seasoning
 2 C grated cheese (or more)
1/2 C chopped tomatoes
1/4 C chopped green onions

Layer 1 can of refried beans in a 9 x 13 baking dish.
Mash together the avocadoes, lemon juice, pepper, sour cream, mayonnaise, and taco seasoning. This is the second layer.
Spread the grated cheese on top of the avocado layer.
Sprinkle with chopped tomatoes and green onions, which are layers 4 and 5. (either of which can be increased or omitted, depending on your liking.)
Enjoy! 

Oatmeal Dinner Rolls

This recipe originally came from the owners of Freedom Mountain Academy, a boarding school in the beautiful Appalachian mountains. I don't have the original, or a copy of it, so I am not sure how much I have changed the recipe, but I give credit to Patricia, for her amazing recipes, and the wonderful food cooked on wood stoves, and without electricity (so, no bread machines.)

Oatmeal Dinner Rolls
1/2 C water
2 TBS vegetable oil
1 large egg
1/4 C sugar
1 C cooked oatmeal, or other cereal
(leftover from breakfast)
2 C bread flour
1 C whole wheat flour
1/4 C powdered milk
1 1/2 t. salt
2 t. yeast

Put the ingredients, in order listed above, in your bread machine, select "dough" cycle. As the machine kneads the dough, check it once or twice, is it too dry? add water a tablespoon at a time, too wet? add flour, it should stick together in one piece as it is kneaded. When done, knead dough on a floured surface about 10 times, then separate into rolls. Spray a glass 13x9 cake pan with non-stick cooking spray, set rolls into pan, let rise 1 1/2 hours, or until doubled in size. Cook at 350 until golden brown on top, about 15 minutes.