oatmeal


Let’s Warm it Up!!

Whenever I want to warm up in the mornings I eat oatmeal.  It’s filling.  It’s warming.  It’s good for you.  But after a while just plain oat meal gets a little boring.  Lucky for me I have Ellie to change up my usual oatmeal.  With cinnamon.  With apples. With raisins.

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Ellie’s Apple-Cinnamon Baked Oatmeal

This is the first time I have ever BAKED oatmeal.  I don’t think I will go back to stove top again.  There are nice chunks of apples along with cinnamon and walnuts pecans in the oatmeal. {There are supposed to be raisins but I am NOT a fan!}  Maple syrup is the only sweetener in the oatmeal it self but there is a little brown sugar mixed with walnuts pecans and cinnamon for the topping.  It was just right for sweetness.  I made 1/2 of the recipe and it was just right for the two of us.  

I know I could eat this every morning it is cold {IF it ever gets cold here in the South!}

The recipe is from Ellie’s You Have it Made  (page 27)

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I still have butternut squash left.  We stored it in the ‘root cellar’ aka BARN and it is still sweet and tasty.  But we are tired of eating the same ol’ same ol’ so I needed a new recipe to use up the squash.  There aren’t many recipes out there for butternut squash bread.  After looking at pumpkin breads and banana breads and zucchini breads I still had found nothing that would do.  So I made up my own.

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    3/4 cup AP flour
    3/4 cup Whole Wheat flour
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp nutmeg
    1/4 tsp allspice
    1/4 tsp salt
    1 cup roasted butternut squash
    2/3 cup honey
    1/2 cup (Splenda) optional
    1/3 canola oil
    2 large eggs
    1 large egg white
    2/3 cup rolled oats.

Preheat oven to 350. Spray a 9′ x 5″ or an 8″ x 8″ square pan with cooking spray.

Bake the butternut squash at 350 until it is soft. Let it cool. Cut in half, remove seeds, and scrape the meat out of the shells. I partially mashed mine up so I would have some nice chunks in the breadbut you can puree it if you like.
Mix together the flours, baking soada, baking powder, cinnamon, hutmeg, allspice and salt in a large bowl. In another large bowl mix together the honey, oil, eggs, butternut squash, and egg white until they are well combined.
Add the dry ingredients to the squash mix. Mix til just combined.

Pour batter into the pan. If using the 9′ x 5′ bake for 50 – 60 minutes. If using an 8″ x 8″ pan bake for 30 minutes or until the center is done and a knife comes out clean.

Cool in pan for 15 minutes. Remove to a wire rack and cool completely before slicing.

I added the Splenda to add a touch more sweetness. This is a nice little cake and bakes up quickly in a 8″ x 8″ pan for a nice snack.

    ..of luck…

you get assigned to a blog for Secret Recipe Club that has lots of simple, and tasty, recipes. And that is what happened this month when my Secret Assignment was A Little Bit of Everything which is written by Julie WAY up in the plains Nebraska. And I mean way way up because I am WAY down in the Deep South of Louisiana. She has been blogging since 2009 and has a collection of recipes to prove it.

As usual, and we are all in the same boat each month, it was hard to find JUST ONE recipe for SRC so I tried several. And they were all good. And all simple.

It has FINALLY turned cool here which means I could enjoy a nice bowl of oatmeal {I don’t like oatmeal, or soup, in the summer. Just too hot! I know, I’m weird.} and lucky for me Julie had a Pumpkin Oatmeal on the blog.

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It is full of all those wonderful pumpkin pie spices, pecans, and maple syrup. It was just right. I wish I had made more than just 1/2 of the recipe.

There was also a recipe for Butterscotch Pumpkin Muffins

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Talk about tasty. Ditto on the pumpkin spices and then add in the butterscotch chips and it was a definite winner.

    1 3/4 cup flour, sifted
    1/2 cup firmly packed light brown sugar
    1/2 cup sugar
    1/2 teaspoon ground ginger
    1 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    2 large eggs
    1 cup canned pumpkin
    1/2 cup butter, melted
    1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter. Stir in the butterscotch chips. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not ove rmix.
Spoon batter into greased muffin tins. Spoon batter evenly into muffin tins.
Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.

Place on a rack to cool.

    Oh, yeah, and then I drizzled some with caramel. MAYBE a little over the top, but hey….

We eat a lot of ice cream year round. Or at least The Hubs does. So I had to make Julie’s Cake Batter Ice Cream.

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Okay, it wasn’t completely her recipe. I have fallen in love with the No Churn ice cream so I used her amount of cake batter {3/4 cup} in the no churn. What a great Idea!!! You can have your cake and ice cream at the same time. Add some sprinkles and it’s a party in a bowl!!

So here it is the weekend before the reveal and I still have about 10 items on my list from Julie’s recipes:

Which just happen to be the next three on my list. I cannot put my whole list so you bettr just jump on over to A Little Bit of Everything and check them out your self. AND, when you click on her lists they come up in PINTEREST!! Now why didn’t I think of that?

And for the rest of the SRC delights you can find them by clicking below:

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