Pumpkin Pie Oatmeal

My lovely sister introduced me to this recipe and I am officially hooked! What could be yummier than the combination of oats, pumpkin and pecans?

photo courtesy of my niece, Holly.

Oatmeal:
1 cup old fashioned oats
1/8 teaspoon salt
1 tablespoon milled flax
2 1/2 tablespoons brown sugar
1 1/4 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice & 1/2 teaspoon nutmeg)
1 teaspoon vanilla
2 teaspoon butter, softened
3/4-1 cup pumpkin puree
3/4 cup milk (we used almond - use your favorite!)

Topping:
1/2 cup chopped pecans
3 teaspoon softened butter
2 tablespoon brown sugar

Preheat the oven to 375° and grease 4 individual ramekins - then set them aside. If you don't have ramekins, you can use any oven safe dish.

Combine ingredients and mix well. Divide the mixture evenly among the ramekins or spoon the entire mixture into an oven safe dish. If using ramekins, place the them on a baking sheet (this makes it easier to get it in and out of the oven) and bake for about 10 minutes. Meanwhile, combine the ingredients for the topping.

After the oatmeal has baked for 10 minutes, remove and divide the topping evenly over each one, then bake for an additional 7 minutes. Cool for 5 minutes before serving.

I soaked the oats the second time I made this recipe and the result was much creamier and softer. If you prefer firm oats, make it according to the recipe above. If you want them soft, soak the oats in 1 cup of milk overnight and then continue as directed above, but be sure to bake for an additional 20-25 minutes until the mixture reaches desired consistency. It will jiggle slightly in the middle until it cools, then it will be firm.

Enjoy! Check out some other yummy recipes at my Sissy's blog here: Home and Lovin' It!

Caramel Layer Bars

I got this recipe from a sweet friend a very long time ago. I found it typed out in pink and blue in my recipe notebook. Note to self: If I asked for the recipe and actually followed through to get the recipe, it had to be a good one. I made this delightful layered bar tonight for our 6th Wedding Anniversary, AKA, Valentine's Day! This is my first time making these since having them so long ago, and boy am I glad I asked for the recipe!




This is probably one of the most decadent desserts I have ever tasted in my life. That is probably the reason why the original copy says that this yields 3 dozen servings, which is good because this is certainly not the most healthful dessert out there... Cut yourself a small serving and enjoy!

Caramel Layer Bars

What you need:

1 1/2 cups flour
1 1/2 cups old fashioned oats
1 1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups butter, softened

1/2 cup whipping cream
11 oz caramels
12 oz semi sweet chocolate chips
1 cup chopped walnuts




In a bowl, combine the flour, oats, brown sugar, baking soda and salt. Mix in butter with fork.



Set aside 1 cup for topping.


Press remaining mixture into a greased 13"x9" pan. Bake at 350 degrees for 10 minutes, until lightly browned.

Meanwhile, combine caramels and cream in a saucepan over low heat.

Stir frequently,

until melted and smooth.

Here is the cookie base, it looks good enough to eat by itself!

Sprinkle chocolate chips (and watch them melt)

and walnuts...

then top with caramel mixture.

Sprinkle with reserved oat mixture (hopefully you resisted the urge to eat this with a spoon)

and bake for 15-20 minutes until golden brown and bubbling.

This little cookie will satisfy any sweet tooth!

Enjoy!

Oatmeal Blueberry Muffins

Blueberries are on sale in my area right now. Not sure if it's a regional thing or what, because I thought Summer was the season for blueberries... but maybe it was Fall? Anyways. We love blueberries! James eats them fresh by the pound, but he also likes them (just like his Daddy) in his pancakes and pretty much any other baked good I make.

I was thumbing through my old recipe book looking for a yummy muffin recipe the other night when I stumbled across this one. It is dated 3/26/2005 and rated a 9 1/2 (out of 10 stars). I don't remember making these in 2005, but boy oh boy am I glad I made them the other night! I made them again the next day because we ate them all up between breakfast and tea time. Sadly, even though I made these twice, I managed to forget to take a picture both times... maybe next time!

Oatmeal Blueberry Muffins

Makes 6 jumbo or 12 regular muffins

Ingredients:

1 1/2 cups all purpose flour (I used half whole wheat)
3/4 cup rolled oats (quick cooking)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla
3/4 cup fresh or thawed blueberries

Directions:

Grease your pan or use baking cups and pre-heat the oven to 400 degrees.

In a mixing bowl, stir flour, oats, baking powder, baking soda, and salt and mix well.

In a larger mixing bowl, combine the egg, milk, brown sugar, oil and vanilla and mix with fork until smooth. Add flour mixture and stir just until moistened, batter should be lumpy. Gently fold blueberries into the batter and spoon into muffin cups, filling each about three-quarters full.

Bake for 16-18 minutes or until lightly browned on top. Serve warm with butter. Enjoy!


this recipe is from Better Home and Gardens.