Oatmeal in the Oven baked

 Baked oatmeal is a simple yet satisfying breakfast that combines the best of both textures, offering a toasty, browned top paired with a moist, tender interior.

• Prep Time: 05:00

• Cook Time: 45:00

• Servings: 6

• Temperature: 350 degrees Fahrenheit (175 degrees Celsius)

Ingredients:

• 3 tablespoons unsalted butter, melted: (42 grams)

• 2 cups milk (dairy or non-dairy): (473 ml)

• 1 large egg: (180 grams)

• 1/4 cup brown sugar, lightly packed: (57 grams)

• 2 tablespoons maple syrup or honey: (30 ml)

• 1 1/2 teaspoons vanilla extract: (7 ml)

• 2 cups old-fashioned oats: (240 grams)

• 1 teaspoon baking powder: (5 grams)

• 1 teaspoon ground cinnamon: (4 grams)

• 1 teaspoon kosher salt: (5 grams)

• 1 cup berries or diced banana; 1/2 cup chopped, dried fruit; or a combination: (optional)

• 1/2 cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination: (optional)

Equipment Needed:

• 8-by-8-inch baking pan

• Large bowl

• Whisk

• Measuring cups and spoons

Instructions:

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8-by-8-inch baking pan with butter.

2. In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter, and vanilla; whisk until smooth.

3. Add the oats, baking powder, cinnamon, and salt, and stir until combined.

4. Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.

5. Bake, uncovered, until just set in the center, 35 to 40 minutes.

6. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

Safety Notes: Ensure the oven is preheated to the correct temperature to avoid undercooked oatmeal. Use oven mitts when handling hot baking dishes.

Substitutions: Replace milk with any non-dairy alternative, such as almond or oat milk. Substitute nuts with seeds or coconut flakes for a different texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Pro Tips: For a fluffier dish, add an egg. Adjust the amount of sweetener based on

Hawaiin Chicken Sheet Pan Incredients

 Hawaiian Chicken Sheet Pan Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

1/2 cup pineapple chunks, drained

1/4 cup teriyaki sauce

1/4 cup honey

1/4 cup soy sauce...

Seder Passover Potatoes

 

Ingredients:

• 10 Yukon Gold potatoes
• 1 small onion
• 4 eggs
• 2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup oil
• Cooking oil spray

Directions:

1. Peel the potatoes and onion and place them into a bowl of cold water.
2. Mix the eggs, salt, pepper and oil together in a large bowl.
3. Use a food processor or box-grater to grate the onion and potatoes, then add the grated mixture to the eggs and spices. Mix.
4. Pour the batter into a greased 9x13 inch pan. Spray the top with cooking oil spray.
5. Bake at 400°F for 75 minutes.

Nauvoo Bread

 

Overnight Streusel French Toast

 

Olive oil Dip for Sourdough Bread

 For the Olive Oil Dip:

• ½ cup extra virgin olive oil – The base of the dip; use a high-quality oil for the best flavor.

• 2 cloves garlic, minced or grated – Infuses the oil with a rich, aromatic taste.

• ½ teaspoon dried oregano – Adds a classic Italian touch.

• ½ teaspoon dried basil – Enhances the herby flavor.

• ¼ teaspoon red pepper flakes (optional) – For a little heat.

• ¼ teaspoon salt – Brings out the flavors.

• ¼ teaspoon freshly ground black pepper – Adds a bit of spice.

• 1 tablespoon balsamic vinegar (optional) – For a touch of acidity and depth.

• 1 teaspoon freshly grated Parmesan cheese (optional) – A savory, umami boost.

• Fresh parsley or basil, chopped (for garnish) – Adds a fresh and vibrant finish.

For the Bread:

• 1 loaf crusty bread (French baguette, ciabatta, or sourdough) – The perfect dipping companion.

Recipe to grow cucumbers

 Craft a straightforward recipe using 2 tablespoons of sugar, 3 heaped tablespoons of oatmeal, and a liter of water. Blend the ingredients, allow the mixture to rest, filter, and dilute. This natural fertilizer will nurture your cucumber plants, leading to a profusion of delicious fruits.

Rigatoni (with Kirkland Organic Tomato Paste)

2 T. Kirkland Signature Extra Virgin Olive Oil
1 yellow onion, diced
4 garlic cloves, peeled
1 can (6 oz) Kirkland Signature Organic Tomato Paste
1/2 t. crushed red pepper
3/4 c. heavy cream|
1 lb. rigatoni
4 oz. Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly, until paste browns slightly.  Slowly add 1/4 c. boiling water and cream, stirring constantly, until a smooth sauce forms.  Remove from heat.

Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Chicken Breasts

 

Savory Baked Chicken Breasts  Lion House from LDS Living

· 1 cup sour cream

· 2 tablespoons lemon juice

· 8 boneless, skinless chicken breast halves

· 1 teaspoon salt

· 1 teaspoon seasoned salt

· 1½ teaspoons paprika

· 1½ teaspoons sage

· 1½ teaspoons garlic salt

· ½ teaspoon black pepper

· 3 cups fine bread crumbs

· ½ cup butter or margarine, melted

Note: Start this dish early in the day or the night before serving so chicken has time to soak up flavors from simple marinade.

At least 4 hours before baking, combine sour cream and lemon juice in small bowl. Place chicken breasts in separate shallow bowl and pour mixture over chicken. Cover and refrigerate. When ready to bake, preheat oven to 325° F and grease 9×13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake additional 30 minutes until brown.

Lion House Orange Fruit Slaw (found in LDS Living Magazine)

 

Orange Fruit Slaw

· 3 cups shredded cabbage

· 1 orange, peeled and sectioned

· 1 cup halved seedless red grapes

· ½ cup sliced celery

· 1 apple, cored and chopped 

· 1 (8 oz.) carton orange yogurt

· ¼ cup toasted slivered almonds*

Combine cabbage, orange sections, grapes, celery, and apple in large salad bowl. Mix in orange yogurt. Chill 2 to 3 hours. Just before serving, garnish with toasted slivered almonds.

*To toast almonds, spread on baking sheet in 350° F oven for 5–8 minutes, stirring occasionally until lightly toasted.

Crockpot Rice Puddwing

 

• 1 ½ cups uncooked long grain rice
• 3 cups water
• ½ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 2 12-ounce cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Spray the insert of a 3 ½ quart slow cooker with cooking spray
   
2. In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
   
3. In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon, sugar, and vanilla.
   
4. Add the rice to the slow cooker and add in the liquid ingredients.
   
5. Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
   
6. Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
   

Notes

Cook on low. Cooking on high will burn the rice pudding.

Taco Stew from Food Storage

 

Italian Style Corn 5 min (DelMonte)

 Ingred.

1 T. olive oil
2 cans del monte whole kernel corn, well drained (15.25 oz)
1/8 t. dried red pepper fakes
1/3 c. chopped fresh basil
1/4 c. shredded Parmesan cheese

Heat oil in a large skillet over med heat; add corn and red pepper flakes.  Cook 4 to 5 minutes, stirring occasionally, until heated through.

Stir in basil and top with cheese.  Season to taste with salt and black pepper, if desired.

Mel's Chicken Pot Pie (Biscuit or Pie Crust Top) (on her blog)

Mel's Chicken or turkey Pot Pie 

Stir Fry with Hamburger

Savory and Flavorful Mediterranean Ground Beef Stir Fry with Colorful Vegetables
Ingredients:
1 pound ground beef
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 zucchini, cut into half-moons
1 cup cherry tomatoes, halved 

Gluten Free Oatmeal Chocolate chip Bars

 

Healthy Chocolate Chip Oatmeal Breakfast Bars

 mins

 Cook Time 35minutes mins

 Total Time 45minutes mins

Ingredients

  

• 2 cups quick cooking oats
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Wet ingredients:

• 2 ripe bananas mashed
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 1/2 teaspoons vanilla extract
• 3/4 cup dark chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper.
• In a large bowl, mix together oats, oat flour, baking soda, cinnamon and salt. Set aside.
• In a separate bowl, add the mashed the bananas and whisk in the eggs, almond milk, maple syrup and vanilla, stirring until well-combined.
• Add the wet ingredients in to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
• Pour mixture into the prepared baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan sit for 5 minutes to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars).

Notes

• You can purchase oat flour at many grocery stores, or make it yourself at home. Simply add oats to a blender and blend until a flour consistency is achieved.

• For best results, use overripe bananas as they will help to enhance the sweetness and flavour of the bars.

• I recommend lining the baking dish with parchment paper and letting some of the paper hang over the sides of the pan. It will make it much easier to remove the bars from the pan and cut them into pieces.

• Allow the baked oatmeal mixture to cool for at least 10 minutes before slicing into bars to allow them to firm up slightly.

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 21mgSodium: 105mgPotassium: 189mgFiber: 2gSugar: 8gVitamin A: 39IUVitamin C: 1mgCalcium: 54mgIron: 1mg

Favoirte Sourdough Waffles or Panckes

 

Favorite Sourdough Waffles or Pancakes

2 cups Einkorn flour
¾ cup Einkorn Sourdough Starter (Be sure to then feed your starter)
1 ½ T. honey or other sweetener
2 1/4 C. buttermilk

Instructions

Stir together the above ingredients to make an einkorn wheat overnight sponge.   Cover with a cloth towel and let rise on the counter overnight.

In the morning add to the overnight sponge:

2 eggs
¼ C. olive oil
¾ t. salt
1 t. baking soda.  Stir thoroughly all ingredients.  It may bubble up or expand a bit as you stir. 

Pancakes--To make pancakes pour about ¼ cup batter onto preheated griddle.  Cook in typical fashion and flip when the first side is done.   

Waffles—Pour appropriate amount of batter into a preheated waffle iron.  Cook recommended time and ENJOY!

For leftovers—The pancakes and waffles freeze very well as does the batter.  If you put the batter in the refrigerator for a day or so it will turn dark on the top.  When I make a large batch I prefer to freeze the batter, thaw overnight, stir well, and make waffles or pancakes in the morning.

 

 

Sugar Cookies

 

from:  Richard Paul Evans

Crock Pot Potato Soup

 Crock Pot Crack Potato Soup – The Ultimate Comfort Food! 

This creamy, cheesy, and bacon-loaded soup is pure comfort in a bowl. Perfect for chilly days or when you need an easy, satisfying meal!
Ingredients:
• 6 medium potatoes (peeled and diced)
• 1 medium onion (diced)
• 4 cups chicken broth
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 block (8 oz) cream cheese (softened)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cooked and crumbled bacon (plus extra for garnish)
• Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Prepare the base:
• Add diced potatoes, onion, chicken broth, garlic powder, and black pepper to your crock pot. Stir to combine.
2. Cook:
• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
3. Blend (optional):
• For a creamier soup, use an immersion blender to blend some of the potatoes directly in the pot. Leave some chunks for texture, if desired.
4. Add the creamy ingredients: