This is a Collection of Oatmeal Recipes.
Sunday, October 29, 2023
Tuesday, October 24, 2023
Thanksgiving
I decided to create a Post with a Collection of my favorite Thanksgiving Recipes. Some are Family Tradition Recipes that we've been making for many years.
Homemade Pumpkin Pie from Scratch
King Ranch Casserole, the original recipe! A Texas Legend
Wild Rice and Orange Herb Dressing / Thanksgiving 2013
Roasted Vegetarian Tofurky for Thanksgiving
Carrots with Shallots, Sage and Thyme / Thanksgiving 2013
Buttered Rosemary and Sea Salt Rolls
Homemade Corn Muffins from Rebecca Rather
Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!
Pumpkin Biscuits / Thanksgiving 2013
Crock Pot Thanksgiving Recipes!
Individual Green Bean Casserole
Thanksgiving Sweet Potato Cake
Crock Pot Squash Casserole / Thanksgiving 2013
Pumpkin Muffins / Thanksgiving 2013
Vegetarian Thanksgiving Dressing from Food 52
Holiday Recipes that are definitely on our Holiday menu every year!
Corn Pudding / Thanksgiving 2013
Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream
Hotel Bristol's Soupe de Courge a la Créme
Crock Pot Cauliflower with Lemon and Parmesan Cheese
Old Fashioned Sweet Potato Pie
Halloween
I've put together a collection of Halloween Recipes:
Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies
Caramel Crunch / Halloween 2013
What to do with all of that left over Halloween Candy!
Enjoy!
Peace in the Kitchen!
Monday, October 23, 2023
Peanut Butter Cookies
I created this new recipe to make Sugar Free Peanut Butter Cookies using Monkfruit Sugar Free Sweetener. Monkfruit Sweetener is used 1 - 1 equal to regular Sugars.
I buy it in Granulated, Powdered and Brown.
This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.
These are very simple and that's one of the appealing things about them.
Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2" Cookie Scoop
1 C Peanut Butter (your choice of Creamy or Crunchy)
1 C Monkfruit Powdered Sugar
1 Egg
1 TBS Vanilla
Add all ingredients to a Mixing Bowl and Mix to combine well.
Refrigerate for at least 1 hour.
Scoop the Dough using the Cookie Scoop onto the Sheet Pan.
Flatten each cookie with a fork in a criss-cross pattern. ( I use a small Fork dipped in hot water to make it easier to release the Fork)
Bake 8 - 10 minutes ( I baked mine for 8 minutes)
Remove Pan from the oven and cool on a rack for 10 minutes.
Transfer cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Boston Cream Pie Sheet Cake
I love this adaptation of Boston Cream Pie.
Here's what you'll need:
Preheat the Oven to 350 Degrees.
For the Cake:
A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.
1 Box of Yellow Cake Mix
1 Small Box of Instant Vanilla Pudding
1/2 C Sour Cream
3/4 C Vegetable Oil
3/4 C Water
1/2 C Granulated Sugar
4 Eggs
1 tsp Vanilla
For the Cream Filling:
2 Large Boxes of Instant Vanilla Pudding
2 C Half and Half
2 Cups of Heavy Cream
For the Chocolate Frosting:
1 1/2 C Semi Sweet Chocolate Chips
1.2 C Half and Half
1/2 C Powdered Sugar
Prepare the Cake Mix:
Add all of the Cake Ingredients in Large Mixing Bowl and
Stir to Combine Well.
Pour the Mixture into the Pan.
Bake for 30 - 35 Minutes.
Remove the Pan from the Oven to a Cooling Rack to Cool Completely.
Prepare the Cream Filling:
In a Mixing Bowl:
Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.
Refrigerate until needed.
Prepare the Frosting:
In a Microwavable Bowl:
Add:
Chocolate Chips
Half and Half
Heat in 30 second increments stirring often until the Chocolate is melted.
Stir to combine well.
Add Powdered Sugar and Mix until Creamy Smooth.
Assemble the Sheet Cake:
1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.
2. Use the Spatula to carefully add a layer of Frosting.
Refrigerate the Cake for at least 1 Hour before Serving.
Enjoy!
Peace in the Kitchen!
Sunday, October 22, 2023
Apple Crisp for Two
Apple desserts are always the perfect Fall and Holiday Dish.
Apple Crisp for Two:
Here's what you'll need:
Preheat the Oven to 375 Degrees.
A 1 Quart Oval, Rectangular or Square Baking Dish. ( approximately 4 Cups)
3 TBS Butter. Cold and Diced. (Unsalted is preferred)
4 TBS Granulated Sugar, divided. I have been Baking and Cooking with (Monkfruit Sugar Substitute Sweetener) I buy it in all forms, Granulated, Powdered and Brown. It's perfect for Diabetics.
2 TBS All Purpose Flour
1/2 tsp Cinnamon, divided.
2 TBS Rolled Oats. (You can use 1 minute or 5 minute Oats) (Old Fashioned Oats or Quick Oats)
A Pinch of Salt
2 Medium Tart Granny Smith Apples.
1 Medium Honey Crisp Apple.
2 TBS Maple Syrup. (I use Sugar Free)
1/4 tsp Nutmeg
1/4 tsp Lemon Zest
1/2 tsp Lemon Juice
In a Small Mixing Bowl:
Cold Butter
2 TBS Sugar
Flour
Half of the Cinnamon = 1/4 tsp.
Oats
Salt
Use a Pastry Blender or Two Forks to work the Butter into the Mixture.
Mix until resembles a Crumbly Oat Streusel Mixture. Set aside.
Peel and Core each Apple into 1 inch pieces and add them to another Bowl and Toss them with
the remaining 2 TBS of Sugar, the remaining Cinnamon, Maple Syrup, Nutmeg
Lemon Zest and Lemon Juice.
Pour into the Baking Dish.
Sprinkle the Top evenly with the Oat Streusel Mixture.
Bake for 40 Minutes. For an Extra Crisp Topping, Broil it for 4-5 Minutes and the End.
Remove from the Oven to a Cooling Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
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