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

​

The Bryan Times - October 21, 2019 - Crockpot Recipes

Crockpots can help give you a 'night off' when life keeps you hopping with school activities. Here are some ideas to help you save time in the kitchen.  

Crockpot Peach Crisp

This is an easy way to bake potatoes in the slow cooker on a busy day. Toppings can be made ahead so you can have a quick meal. 

CROCK POT BAKED POTATOES 

4-7 russet baking potatoes

2-3 tsp. olive oil

1-1/2 tsp. salt, optional

aluminum foil

Your choice of toppings: crumbled cooked bacon, chili, sour cream, grated cheese, cooked broccoli, taco-seasoned meat, etc. 

Scrub potatoes and completely dry. Prick each several times with a fork. Rub potatoes with a bit of oil, then salt. (this step can be omitted).  Wrap each potato tightly with foil, being sure to cover completely.  Place potatoes in slow cooker. Cook on high for 4 - 5 hours or low for 8-9 hours, or until soft.  Do not overbake or potatoes could become soggy.  Carefully unwrap potatoes; cut open and serve with desired toppings. 

                                                          

Crockpot Reuben Dip

All cheese lovers will enjoy this one, no matter what their age. 

CROCKPOT MAC 'N' CHEESE 

1-8 ozs. box of macaroni, cooked and drained (do not overcook)

1 Tablespoon oil

1-13 ozs. can evaporated milk

1 1/2 c. milk

1 tsp. salt

1 lb. Velveeta cheese, cut into cubes

1/4 c. melted butter

oss cooked macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cook covered on low for 3 – 4 hours. Stir occasionally.

The first time I made this delightful dessert, I served it to company and they went wild.  Serve warm with ice cream (& caramel ice cream topping?) for an impressive treat. 

CROCKPOT PEACH CRISP 

3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large cans (20 ozs. each) peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. (Before placing on the lid, cover the crock with 2 paper towels to keep the moisture from falling on top of your dessert-optional).  Cook on low for 3 - 4 hours.

Use your favorite cooking apple; this freezes nicely.  

CROCKPOT APPLESAUCE (No Sugar Added Option)

12 medium or large apples, cored, peeled and chunked into 1/4ths

1/4 c. (no sugar added) apple juice

1 - 2 cinnamon sticks 

about 1/4 c. agave nectar (does not spike sugar counts)

(You could also use honey or add stevia or sugar when it's done cooking)

Place apples into ungreased 3-4 qt. crockpot along with cinnamon stick. Pour apple juice over the apples, then drizzle with agave nectar, or honey.  Cook on high for at least 2 hours, then check for texture. Or cook it on low for 4 - 5 hours. Stir with wooden spoon or potato masher if you'd like chunks. Use a food processor or a hand held blender for a smoother applesauce. 

This tasty dip is easily doubled to serve a crowd. 

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 pkg. (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef, diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheese are melted, stirring occasionally to blend all ingredients. Serve warm with crackers, rye bagel chips or cocktail rye bread. 

"Success is getting what you want. Happiness is liking what you get." -Jackson H. Brown 

The Bryan Times - August 5, 2019 - Fruits & Veggies

Creamy Taters, Green Beans & Caramelized Onions

I do hope you've been enjoying a super summer. It always seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. So fill your plates with lots of nutrients and colors. 

I'm excited that farmer's markets have been up and running in the area. I so enjoy seeing town-folks when they come visit my baked goods stand in Pioneer. Hope you'll support the local folks who take time to share their goods.  Be sure to stop by and get some of those fresh-picked fruits and veggies. You won't be sorry!

I recently made this awesome dessert and fell in love with it again! When a good friend served this crisp to me years ago, I swooned!  Perfect served warm with vanilla ice cream.  Yes please! 

Peach Blueberry Crisp

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

TOPPING:

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350*. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping. Yield: about 6 servings

I've never been fond of cukes, but I have a hard time staying away from this very simple recipe.   

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I use xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

For me, every bite of this fabulous veggie combo is roll-your-eyes-back delicious!  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. 

Remove from skillet, and place over veggies in colander while you make the sauce. In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

"If at first you don't succeed, try doing it the way mom told you in the beginning." . -Unknown 

The Bryan Times - Crockpot Recipes - March 18, 2019

Everyone needs some great recipes to add to your crockpot recipe arsenal.  Hope you'll consider trying these tasty dishes that let the crock do the work for you while you do other things.

Amazing Crockpot Caramel Sweet Rolls

Tips for using your crockpot: 

Check that your crockpot is the right size for the recipe you're making. In this day and age, they come in all different sizes. 

Make sure your crockpot is at least half full but no more than 2/3 full so foods cook safely in the given time range. 

Cut slow-cooking vegetables, like carrots, into small pieces. And quick-cooking veggies, like zucchini or sweet peppers, into larger pieces. 

For most crockpot recipes, you don't need to stir. Stirring can even be harmful because a crockpot cooks food with low heat, removing the lid can drastically reduce cooker's interior temperature. 

When you lift the lid or stir or add ingredients, replace lid as quickly as possible, especially when cooking on low heat. An uncovered cooker can lose up to 20 degrees of heat in as little as 2 minutes. 

This first recipe is a real winner. It also has options to 'lighten' the dish. Either way you make it, you're sure to like it. Serve with garlic bread and a salad for a filling meal. 

Crockpot (Skinny) Cheesey Chicken Spaghetti

CROCKPOT (SKINNY) CHEESEY CHICKEN SPAGHETTI

16 oz. dry spaghetti, cooked, but not overdone

1 lb. Velveeta (2%) cheese (or 2 c. shredded cheddar cheese) 

12.5 oz. can chicken breast, drained and flaked

(or 2 sm. chicken breasts, cooked) 

10-3/4 oz. can (98% fat free) cream of mushroom soup, undiluted

10-3/4 oz. can (98% fat free) cream of chicken soup, undiluted

10 oz. can diced tomatoes and green chilies (Rotel)

4 oz. can mushroom stems and pieces, drained

1/2 c. water

1 sm. onion, diced

1 med. green pepper, diced, optional

salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Did you have any idea you can 'bake' in your crockpot? These rolls are just wonderful!! (And a real conversation starter). Great on a busy morning. 

AMAZING CROCKPOT CARAMEL SWEET ROLLS 

1 c. brown sugar

1 tsp. cinnamon

1/2 c. butter or margarine, melted

2 - 10 ct. tubes refrigerated (buttermilk) biscuits

Line the crockpot (4 - 5 qt.) with parchment paper. (I cut out a circle using the lid as a guide for the bottom, then using a long piece to place around the sides.) Spray the paper with cooking spray. 

Mix brown sugar and cinnamon together in bowl. Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides. Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).  Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls). Cook on high for 1 - 1/2 hours. Check after an hour to see how close they are to being done. Let stand 10 minutes, then place on plate and drizzle with frosting or glaze. 

Glaze:

1/4 c. melted butter or margarine

1 tsp. vanilla

1 Tb. milk

2 c. powdered sugar

Mix well until smooth.  Add more milk if needed for desired consistency. 

This dessert is definitely a family favorite.  I love that it uses canned peaches. It's impressive enough to serve company. 

CROCKPOT PEACH CRISP 

2/3 - 3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large (20 ozs.) cans peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. Before placing on the lid, I like to cover the crock with 2 paper towels, then add the lid. It keeps the moisture from falling on top of your dessert but this step is optional. Cook on low for 3 - 4 hours. (Check at 3 hours) Unplug and allow to stand for 15 minutes before serving. Serve with vanilla ice cream and caramel syrup if you choose. 

A great cook knows that it's not what is on the table that matters, it's what's in the chairs around the table. ~ Christy Jordan, cookbook author

Leader Enterprise - July 25, 2018 - Cooling Beverages to help you "Chill"

Before I share some tasty drink recipes to help keep you cool while the temps are hot, I wanted to share a few random household tips and picnic ideas for your consideration.  I do hope both 'lineups' will help make your life easier as you make the most of the rest of your summer! 

- Slot the stick of a popsicle through a cupcake paper to prevent drips on little fingers.

- Store bed sheets inside their pillowcases for easy storage and access.

- A ball of aluminum foil makes a great glassware scrubber!

- Spoon fruit or veggie salads into mini mason jars - fun for summer picnics and easy to tuck into a picnic basket.

- If you're picnicking on the ground, a tray or two is nice for setting drinks on so they don't tip easily. 

- Place a few drops of essential oil on the inside of the cardboard tube of a toilet paper roll to make your bathroom smell wonderful.

- When setting out chilled salads or other cold foods at your picnic, consider placing the serving containers in a larger pan filled with ice to keep them cold. 

- To test baking powder for freshness, add 1/2 tsp. to 1/4 c. hot water; if it fizzes, it's good.

- Replace 1 TB. cornstarch with 2 TB. all-purpose flour as a thickener in recipes.   

COPYCAT ORANGE JULIUS

1 (6 ozs) can frozen orange juice concentrate, partially thawed

1 c. milk

1 c. water

1/3 c. sugar (or sugar substitute) 

1 tsp. vanilla extract

8 ice cubes 

Put all the ingredients into the blender. Process until blended and frothy. Pour-relax and enjoy every sip. Yield: 3-4 yummy servings 

ICED VANILLA COFFEE

1/3 c. double strength regular or decaf coffee, chilled

1/2 c. 1% (or 2%) milk

1 Tb. instant vanilla pudding, dry (optional)

1 pkt. Truvia or liquid stevia to taste

1 tsp. vanilla extract

1 c. crushed ice 

Combine all ingredients in blender, blending on high until drink is smooth. Pour into a glass - top with light whipped cream if desired. Yield: 1 large drink

HEALTHY PEACH VANILLA MILKSHAKE  

1/2 c. peaches, frozen or fresh

1 heaping tsp. flaxseed meal, optional

1/2 c. (1%) milk (or almond milk)

1/4 c. plain or vanilla (Greek) yogurt  

1 tsp. vanilla (or almond) extract

1/2 c. water

1/2 c. crushed ice

1 pkt. Truvia (or sweetener to equal 2 tsps.) 

Place all ingredients in blender; blend until smooth and frothy. Add more liquid if needed. Yield: 2 servings.  

RASPBERRY LEMONADE SMOOTHIE 

3 pieces of ice, chunked

1/2 c. frozen raspberries

1/2-3/4 c. water

1-2 tsp. fresh lemon juice 

2 tsp. honey (or liquid stevia, to taste)

Combine all ingredients in a blender. Start with 1/2 c. water and add more after you've blended the smoothie to get the consistency you'd like. If you let the blender stand just a few minutes most of the seeds will drop to the bottom. Just stop pouring before you get to that part. Yield: 1 serving 

You could try using a combo of raspberries and blackberries for this amazing drink! 

EASY BLUEBERRY LEMONADE

3/4 c. fresh squeezed lemon juice (about 4 or 5 lemons) 

7 c. water, divided

3/4 to 1 c. sugar 

1 c. fresh blueberries 

Over medium heat, stir 2 cups of water and sugar in a pan until sugar is dissolved. Add blueberries; allow to simmer for 6-7 minutes until they begin to break down and color the sugar water. Pour mixture through a strainer to remove blueberries. Allow to cool to room temperature. Add lemon juice and the remaining 5 c. water, stir well. Serve over ice and garnish by adding lemon slices and fresh blueberries. Yield: about 2 qts. 

You can't see a rainbow when you're looking down - Charlie Chaplin