Peachy Baked Oatmeal

I have been a lover of oatmeal for many years.  I especially love it baked...

it's great to have handy to re-heat a few mornings without making a mess. 

I love that it uses canned peaches too, so....

I decided to make this simple recipe when I saw it shared at 

Gooseberry Patch online. 

But I did add 2 c. milk to the recipe. 

As I sat in my chair enjoying it, I recalled another Peach/Oatmeal

dish I have on the blog...it has added Greek yogurt for a protein boost. 

Check out the Healthy Peaches 'n' Cream Baked Oatmeal

I cut back the sugar amount and diced the peaches, instead of leaving them in slices...it was delicious! COMFORTING! 

I enjoyed it warm, with warmed milk.  MMMM! 

It's quick, easy and mixed in one bowl! 

Do hope you'll give it a try soon. 

PEACHY BAKED OATMEAL 

2 eggs, beaten

2 c. milk 

(almond milk works good too) 

1/3 c. brown sugar

(or use 1/4 c. honey) 

1-1/2 tsp. baking powder 

1/4 tsp. salt

1-1/2 tsp. cinnamon 

1/2 tsp. nutmeg

(I added a little more) 

1-1/2 tsp. vanilla extract

3 c. old fashioned oats, uncooked

1/3 c. oil

1 can (16 ozs.) sliced peaches, partially drained, diced

Serve with warmed milk

Spray 8" X 8" baking dish with non-stick cooking spray; set aside. 

Preheat oven to 375*. 

In a large bowl, combine eggs, milk, brown sugar (or honey), baking powder, salt, spices and vanilla; beat well.  (I mixed it all by hand - no need for a mixer) 

Add remaining ingredients (except warmed milk); mix until thoroughly blended.  Pour into prepared dish. 

Bake 20-25 minutes until the center is set.  Serve in bowls with warmed milk. 

Yield: Serves 6 - 7

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Streusel Apple Coffee Cake

This is a luscious new fall recipe that I've already made a few times.

And you can be sure, I'll be looking for more reasons to make it again soon! *-*

The bottom layer is a light coffee cake...with a luscious middle

layer of sauteed apples in butter, topped

with a beautiful brown sugar/cinnamon streusel that can't be beat! 

I topped it with a Salted Caramel Sauce..just for fun. 

You could try this 5-Minute Salted Caramel Sauce..

from Crazy for Crust, guaranteed to be wonderful! 

Trust me, it's wonderful without it! 

This would be wonderful for breakfast or brunch, or any time of day!

Tis the season for apples...enjoy this any time of the year, but don't

miss having it soon! 

I made a couple for my last bake sale at my local Farmer's Market and

they didn't take long to sell.  I sure wanted to follow them home....

I cut back on sugar amounts and I thought this was plenty sweet...

Always be sure to read through the recipe completely before

beginning to make it....

(hover over photo to pin) 

STREUSEL APPLE COFFEE CAKE 

APPLE LAYER: 

1 Tb. (un)salted butter

2 large firm apples, peeled and diced (about 2 cups)

2 Tb. white sugar

1/2 tsp. cinnamon 

CAKE: 

1-1/2 c. all purpose flour

2 tsp. baking powder

*TIP below* 1/2 tsp. salt

1 tsp. cinnamon 

1/4 c. butter, melted & cooled a few minutes

1/2 c. white sugar

1 lg. egg

1/2 c. milk

STREUSEL: 

3 Tb. butter, melted

3/4 c. brown sugar, packed

3 - 4 Tb. all purpose flour

1-1/2 tsps. cinnamon 

Preheat oven to 350*. Spray and 9" square or round cake pan with non-stick cooking spray; set aside. 

Peel, core and dice apples into bite sized pieces. 

(TIP: IF USING SALTED BUTTER, REDUCE SALT BY HALF THE AMOUNT.)

APPLE layer: Melt butter in large skillet over medium heat; in small bowl,

combine sugar and cinnamon (keeps the cinnamon from clumping on the apples). Add apples to warmed skillet, cooking about 3 - 4 minutes, just until the apple

is cooked, but still white. Stir in sugar/cinnamon mixture; heat thoroughly. Remove from heat; cool. 

Cake: in a medium bowl, whisk flour, baking powder, salt and cinnamon together. In a large bowl, combine melted butter with sugar, egg and milk. 

Stir dry ingredients into wet; stir just until combined. (I do this with a spatula). 

Pour into prepared pan. Sprinkle cooled apples evenly over top of cake batter. 

Streusel: In medium bowl, combine all ingredients together. (Add a little more flour if it isn't crumbly) Sprinkle (using your hand) over apples. 

Bake 30-35 minutes (placing on a cookie sheet to catch anything that may spill over) or until toothpick comes out clean when stuck in the middle of the cake. 

Serve warm.  Cover and refrigerate leftovers.  

May freeze up to a month. 

Yield: 8 servings 

(or 4 if I'm cutting it!) *-* 

Recipe inspired by Crazy for Crust

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Flashback Friday - Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

Do hope you enjoy some of these luscious pumpkin dishes...

what a way to begin your day!! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

Not only pretty...pretty scrumptious too! 

Pretty Pumpkin Cinnamon Rolls

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

Favorite Low Carb Sausage Gravy (quick too!)

Whenever I'm eating low carb...this is definitely a go-to recipe!

Can hardly believe I've never shared it at my blog before! 

It's simple and quick and you're gonna love it!

I always love a short list of ingredients!!!! 

Do try it soon...you'll be so glad you did. 

FAVORITE LOW CARB SAUSAGE GRAVY 

1 roll (1 lb.) breakfast sausage, any flavor

1 pint (2 c.) heavy whipping cream

1 egg

salt & pepper, to taste

1/2 tsp. xanthum gum mixed with 1 Tb. water, optional 

(I've used arrowroot as well...a couple of Tb.?) 

In large skillet, fry sausage until done.  Do not remove any grease. Turn heat to low. In a small bowl, whisk heavy cream and egg together.  Add to pan of sausage, stirring well.  Add salt & pepper to taste. Add xantham gum mixed with water to thicken more if desired.  

Serve over scrambled eggs or low carb biscuits.

Yield: about 6 servings. 

Net Carbs per serving: about 1 (per SparkPeople calculator) 

This recipe is on page 151 in my last cookbook...

FORK FAVORITES


Linked to 

Meal Plan Monday

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Upside Down Cranberry Pecan Cinnamon Rolls

You know how I love shortcuts, right?

(That's why you're sticking with me??=) 

Well these look like they came from a bakery, but they actually

came from my oven...and the cinnamon rolls came

from a Pillsbury can of dough.  YAY! 

I love the ease of dressing up these amazing canned biscuits.

And only FIVE ingredients!!!! 

Melted butter, a little brown sugar, craisins and pecans sprinkled in the bottom of the cake pan...lay the rolls on top and bake.  

That's it!  

These would be SO perfect for Christmas Eve...or morning...or anytime

you're hankering for something sweet.  

Whatever you do, don't miss making them. 

I found the recipe at Christy Jordan's  Southern Plate...and she found the

recipe at Pillsbury's website.   

MMMMMMM-Magnificent!

UPSIDE DOWN CRANBERRY PECAN CINNAMON ROLLS

1 can (about 13 ozs.) refrigerated cinnamon rolls

4 TB. butter, melted

1/4 c. brown sugar (light or dark), NOT packed

1/4 c. dried cranberries (craisins)

1/4 c. chopped pecans

Preheat oven to 375. 
Mix brown sugar and butter together. Spread in bottom of ungreased 9" cake pan.  Sprinkle with craisins and pecans.  Open the can of rolls and arrange them evenly in the pan. Bake 20 - 23 minutes or until lightly browned.  Remove from oven; turn upside down onto large serving plate; do NOT remove pan.  Let stand for about 5 minutes before removing.  Scrape anything left in the pan on top of the rolls.  Stir cinnamon roll icing (can place in a plastic bag if you want - cutting off corner to drizzle) until ready to be drizzled.  Enjoy every fabulous bite! 

Linked to 
Meal Plan Monday

You may also like...

Make Ahead Pull Apart Sticky Buns

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Crockpot Cinnamon Roll Casserole

YUMMERS!!!! 

This is a fabulous and easy dish to make for a crowd...breakfast, brunch or anytime of day. And especially good for a holiday! 

I love making anything with canned biscuits (besides baking them) and couldn't wait to make this one after seeing the recipe at Cris's Recipes that Crock. 

It's not only scrumptious, it's fun to make too! We will be sure to enjoy it again and again. 

CROCKPOT CINNAMON ROLL CASSEROLE 

2 (12 ozs each) tubes refrigerated cinnamon rolls, cut into quarters, divided

4 eggs

1/2 c. whipping cream

3 Tb. maple syrup (or honey)

2 tsp. vanilla

1 tsp. cinnamon

(I love using Pampered Chef Cinnamon Blend)

1/2 tsp. nutmeg

(Reserve icing containers) 

Spray a 6 - qt. crockpot with cooking spray. Place a layer of cinnamon roll pieces in bottom of crockpot, covering the bottom. 

(reserving the rest)

In medium bowl, whisk eggs, whipping cream, maple syrup, vanilla and spices until smooth and blended. Pour evenly over rolls in crockpot. 

Place remaining rolls on top and drizzle one container of icing evenly over rolls. 

Place paper towels, or a clean towel, over top of crock, before placing lid on.

(This collects moisture and keeps it from falling onto baked good). 

Cook on low for 2-1/2 - 3 hours (be sure to check at 2 hours), or until sides are browning and rolls are cooked. Drizzle last container of icing over the top and serve warm. 

Linked to Weekend Potluck

You may also enjoy these dishes made with canned rolls..

Pineapple Upside Down Biscuits

Speedy Cinnamon Roll "Waffles"

Amazing Crockpot Caramel Sweet Rolls

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Country Gravy Breakfast Casserole

Oh WOW!  This dish is pure comfort food....

It has all your breakfast favorites...biscuits, eggs, cheese and gravy all wrapped up in one dish. 

Trust me...this is a wonderful recipe.  Great for anytime you're serving breakfast or brunch to a crowd. 

It makes me think this is an 'upside down' version of another favorite of mine...

Best Breakfast Casserole Ever - this one has biscuits on top instead of bottom. 

I wanted something special to make for Christmas morning and this was

lip-smackin' delicious! I made a few revisions, but I'm sure you can make it your own by using your preferences too. 

Do hope you'll try it soon.  You can always brown the sausage, along with other preps the night before....

Thanks to Kelley at Miss Information for sharing this winning combo!

COUNTRY GRAVY BREAKFAST CASSEROLE

1-1# pkg. ground sausage, your choice

1 env. (peppered) sausage country gravy mix

(we love lots of pepper in our sausage gravy)

1 can (8 count) Pillsbury Grands Biscuits (16 ozs)

1 - 1-1/2 c. shredded cheese - cheddar, cojack

(I used pepper jack)

6 eggs

1/2 c. milk

few dashes of hot sauce, optional

salt & pepper to taste

Preheat oven to 350. Spray 9" X 13" baking dish with nonstick cooking spray. Set aside.

Brown sausage; drain well. 

Mix gravy mix according to package directions. Keep on stove top until ready to use. 

Cut biscuits into 1" pieces and line the bottom of the prepared baking dish. 

Sprinkle sausage over the biscuits; sprinkle cheese over sausage. 

In small bowl, whisk eggs, milk, salt & pepper and pour over cheese. Pour gravy mix over the top of that, spreading evenly as much as possible. 

Bake uncovered for about 40 minutes. Check at 30 minute mark. 

Linked to Weekend Potluck
                Full Plate Thursday

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Puffy Pumpkin French Toast

I am wild about anything pumpkin this time of the year.  I had a little 'leftover' after opening a can, so I decided to use it in this wonderful dish. 

Oh what a special...and filling! breakfast.  I was amazed at how these 'puffed up' so I changed the name that Brandie had given them at The Country Cook.

Please be sure to stop by and check out her original 'Fluffy French Toast' recipe...she has the BESTEST recipes and is such a great gal. She also shares step by step directions. 

I revised her recipe by adding pumpkin, using pumpkin pie spice instead of cinnamon and increased the sugar by adding 1 Tb. raw brown sugar. 

We had REAL maple syrup to pour over them and they were SO.GOOD!

The idea here is to avoid soggy french toast - these are not soggy, 

I guarantee it!  

Brandie uses Texas toast...I used larger slices of oatmeal bread, and only ended up with 7 pieces, so I'm sure you can adjust to whatever kind of bread you use. 

PUFFY PUMPKIN FRENCH TOAST 

1 c. all purpose flour

2 tsp. baking powder

1 Tb. brown (or white) sugar

(or use maple syrup?)

1/3 - 1/2 c. pumpkin 

1 tsp. pumpkin pie spice

(click here for Homemade recipe)

1 c. milk

2 large eggs

1 tsp. vanilla extract

10 - 12 slices Texas Toast

(or any day-old thick sliced bread)

In small bowl, combine flour, baking powder and sugar; blend and set aside. 

In larger (low sides) bowl, blend milk, eggs and vanilla. Blend pp spice into the pumpkin; stir well, then whisk into the milk mixture. 

Stir the dry ingredients into the wet mixture, whisking until blended. (It may have a few lumps and that's OK) 

Heat a nonstick skillet to medium-high heat. (I used my electric skillet at about 375*).  Drop enough oil to barely cover the bottom. (I used coconut oil, but could not taste the coconut). 

Dip one side of the bread into pumpkin mixture; flip it over and cover the other side with the mixture.  Let the extra batter drip off then place into pan. 

Cook about 4 - 5 minutes on each side; flip and brown other side. 

Before serving, sprinkle with powdered sugar if desired or just drizzle with maple syrup. 

Serve with a smile! (And everyone else will be smiling too!=)

Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy...

Pumpkin Bread with Cream Cheese Filling

Healthy Cookie Dough Pumpkin Baked Oatmeal

Caramel Pumpkin Latte

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Caramel Apple Cinnamon Rolls (3-ingredients!)

We all need and love quick and easy recipes.
I have many in my big recipe collections and they're the ones I run to first.

Breakfast 'quicks' are certainly a favorite...we want to eat...NOW!

Using any kind of canned biscuit is also a favorite, so when I saw this

great idea...

HOW ABOUT A CARAMEL APPLE FOR BREAKFAST??

Top canned cinnamon rolls with chopped apples and caramel...

Well, how dare I say no??? 

These are good enough to serve guests!  Enjoy every tasty bite. 

I slightly adapted a recipe I saw at Moments with Mandi, who used

twice as much apple and caramel. (We don't need all that sugar, but

I'm sure it's wonderful). 

I think these would be great with some cooked bacon crumbled over the top...
Next time.....

(Hover over image to pin)

CARAMEL APPLE CINNAMON ROLLS

1 tube ready-to-bake cinnamon rolls, 

(setting aside frosting)

1 large apple, diced

1 c. caramel sauce, divided

Preheat oven to 375. 

Spray a cake pan with non-stick cooking spray, then arrange the rolls in the pan. 

Sprinkle the diced apples evenly over top, then drizzle with half the caramel sauce.  (You could also add chopped nuts if desired). 

Bake 15 - 18 minutes or until golden brown. 

Allow to slightly cool; then drizzle remaining caramel sauce, and 

also some of the frosting from the can over the rolls.  

Serve warm with coffee or milk. 

Linked to Full Plate Thursday
      Weekend Potluck
     Meal Plan Monday


You might also enjoy these dishes using canned biscuits...

Apple Cinnamon Cream Cheese Stuffed Biscuits

Pineapple Upside Down Biscuits

Speedy Cinnamon Roll Waffles

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