“Oatmeal Cookie” Baked Oatmeal

by penji1
"Oatmeal Cookie" Baked Oatmeal

“Oatmeal Cookie” Baked Oatmeal

We’ve become fans of baked oatmeal around here so I’ve been looking for other recipes to try.  Everyone actually liked this one better than the last one I posted.  The applesauce adds a better flavor than the bananas.

1 1/2 cups unsweetened applesauce

1 egg

1/2 cup brown sugar

1/2 tablespoon vanilla

1/2 tablespoon cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons melted butter

1 1/2 cups milk

1/2 cup raisins or chocolate chips

3 – 3 1/2 cups old fashioned rolled oats

sliced strawberries and whipped cream for topping

1  Preheat oven to 375.  Spray 9 x 9″ pan or 2 – 3 quart casserole dish with cooking spray.

2  Whisk together applesauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter in a large bowl.  Add milk and whisk again.  Stir in raisins/chocolate chips and oats.  Pour into prepared dish.

3  Bake for 45 minutes.

recipe from Budget Bytes

Chicken Taco Bubble Up

by penji1
Chicken Taco Bubble Up

Chicken Taco Bubble Up

And here is a closer look at that yumminess!

Chicken Taco Bubble Up

Chicken Taco Bubble Up

The fam and I are loving these bubble up dishes, they are so easy but so yummy!

3 cups shredded deli rotisserie chicken or 2 (12.5 oz each) cans of chicken

1 (.58 oz) envelope taco seasoning or 1/4 cup if you have it in bulk

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can chopped green chiles

1 cup frozen whole kernel corn or 1 (15.25 oz) can corn, drained

1/4 – 1/2 cup water

1 can (8 biscuits) flaky layers refrigerated buttermilk biscuits

1 (8 oz) bag shredded Mexican cheese blend (2 cups)

additional toppings as desired – salsa, shredded lettuce, chopped tomatoes, sour cream, sliced green onions

1  Heat oven to 375.  Spray 9 x 13″ pan with cooking spray.

2  Cook chicken, taco seasoning, black beans, chiles, corn and water in a skillet over medium heat 5 – 6 minutes, stirring frequently, until thoroughly heated.  Remove from heat.

3  Separate dough into 8 biscuits, cut each biscuit into 8 pieces.  Add biscuit pieces and 1 cup cheese to chicken mixture and stir gently until pieces are coated.  Spread evenly in baking dish.

4  Bake 18 – 23 minutes or until biscuits are golden brown and no longer doughy.

5  Sprinkle with remaining cheese and bake 3 – 4 minutes longer or until cheese is melted.  Serve with toppings if desired.

recipe from the Pillsbury cookbook “Baking Hacks Fun and Inventive Recipes with Refrigerated Dough”

Pepperoni Pizza Bake

by penji1
Pepperoni Pizza Bake

Pepperoni Pizza Bake

It will be the easiest pizza you ever make.

1 can (8 biscuits) flaky layers refrigerated biscuits

1 (8 oz) can pizza sauce

2 cups shredded mozzarella cheese (8 oz)

16 – 20 slices pepperoni

1  Heat oven to 375.  Spray 9 x 13″ pan with cooking spray.

2  Separate dough into 8 biscuits, cut each biscuit into 8 pieces.  In a large bowl, toss biscuits pieces, pizza sauce and 1 cup cheese.  Pour into dish, top with remaining cheese and pepperoni.

3  Bake 20 – 23 minutes or until biscuits are golden brown and no longer doughy.

recipe from Pillsbury

Chocolate Chip Banana Baked Oatmeal

by penji1
Chocolate Chip Banana Baked Oatmeal

Chocolate Chip Banana Baked Oatmeal

I am not a fan of oatmeal, I have texture issues with food and oatmeal is way to icky for me so when I saw this recipe for baked oatmeal, I thought I’d give it a try and I am now a fan of oatmeal, baked oatmeal that is.

1 cup mashed bananas (2 – 3 bananas)

2 eggs

1 cup almond milk

3 tablespoons melted and cooled coconut oil

3 tablespoons pure maple syrup

1 teaspoon vanilla

2 1/2 cups old fashioned oats

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chocolate chips

1  Preheat oven to 350.  Spray 8 x 8″ pan with cooking spray.

2  Whisk together bananas, eggs, milk, coconut oil, maple syrup, and vanilla in a large bowl.  Stir in oats, baking powder, cinnamon, and salt until well combined then stir in chocolate chips.

3  Pour mixture into prepared pan.  Top with additional chocolate chips.  Bake for 30 – 35 minutes or until set and light golden brown on top.  Allow to cool 5 minutes before slicing.  Serve with berries and cream or maple syrup or more bananas or nut butter.

recipe from What Molly Made

Irish Cream Bundt Cake

by penji1
Irish Cream Bundt Cake

Irish Cream Bundt Cake

I found this recipe to try out for St Patrick’s Day but couldn’t wait to try it and it was extremely delicious!

cake

1 cup chopped pecans

1 box yellow cake mix

1 box (3.4 oz) instant vanilla pudding mix

4 eggs

1/2 cup vegetable or canola oil

1/4 cup water

3/4 cup Irish Cream liqueur (I substituted Irish Cream Coffee Creamer instead of the water and the liqueur so 1 cup creamer)

glaze

1/2 cup (1 stick) butter

1/4 cup water

1 cup sugar

1/4 cup Irish Cream

1  For the cake, preheat oven to 325.  Spray bundt pan with cooking spray for baking.  Sprinkle chopped nuts evenly over the bottom of the pan.

2  Combine cake mix, pudding mix, eggs, oil, water and liqueur (or creamer) and beat for 5 minutes.  Pour batter over nuts in pan.

3  Bake 60 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes in pan.

4  For the glaze, while cake is cooling, combine butter, water and sugar in saucepan and bring to a boil.  Reduce to a simmer and stir until sugar is dissolved.  Remove from heat and stir in liqueur or creamer.

5  Invert cake onto serving platter.  Prick top and sides of cake.  Spoon glaze over top and brush onto sides of cake.  Allow cake to absorb glaze and repeat until all glaze is used.

recipe from Recipe Girl

Chocolate Hazelnut Crescent Ring

by penji1
Chocolate Hazelnut Crescent Ring

Chocolate Hazelnut Crescent Ring

So, so yummy but not nearly big enough!

1 can refrigerated crescent dough sheet

1/2 cup Nutella

1/2 cup chopped hazelnuts or almonds

1 egg, beaten

1 teaspoon coarse sugar or decorator sugar crystals

1  Heat oven to 375.  Spray large cookie sheet or pizza stone with cooking spray or line with parchment paper.  Unroll dough on work surface, starting with center, press into a 13 x 8″ rectangle.  Spread Nutella evenly over dough, to within 1/4″ of edges.  Sprinkle with nuts.

2  Starting with long side, roll up dough, pinch edges to seal.  Place seam down lengthwise in middle of cookie sheet.  Using a sharp knife, cut dough lengthwise to form 2 halves.

3  Twist halves together with cut sides of dough facing up.  Shape into a circle and gently pinch ends together.  Brush with beaten egg, sprinkle with more nuts and sugar.

4  Bake 20 – 22 minutes or until golden brown.

recipe from Pillsbury

Bacon, Egg and Cheese Brunch Ring

by penji1
Bacon, Egg and Cheese Brunch Ring`

Bacon, Egg and Cheese Brunch Ring

Another tasty and easy Pillsbury recipe.  I’m digging them and so is the fam!

4 slices bacon, cut in half crosswise (or a handful of bacon crumbles)

1/3 cup plus 1 tablespoon milk

4 eggs, beaten

1/4 cup chopped red bell pepper

1 can refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend

1  Heat oven to 350.  Line pizza stone or cookie sheet with parchment paper.

2  In skillet, cook bacon until crisp and then set aside.

3  Beat 1/3 cup milk and eggs together, stir in pepper, then scramble in same skillet with a bit of bacon grease. When done, spoon eggs onto paper towel lined plate to absorb any moisture.

4  Unroll dough and separate into 8 triangles.  On stone or sheet, with shortest sides toward center, arrange triangles in star shape leaving a 4″ circle in center.  Dough should overlap; press overlapping dough to flatten.

5  Place 1 piece of bacon on each triangle (or a sprinkle of bacon crumbles).  Sprinkle with 1/3 cup cheese.  Spoon eggs over cheese.  Sprinkle with 1/3 cup cheese.  Pull points of triangles up over filling, tucking under bottom layer of dough to secure it and form ring. Carefully brush dough with remaining milk then sprinkle with remaining cheese.

6  Bake 20 – 25 minutes or until deep golden brown.  Cool 2 minutes before serving.

recipe from Pillsbury

Massaman Curry Chicken

by penji1
Massaman Curry Chicken

Massaman Curry Chicken

The family has been begging for curry and I love them so I gave it a try.  They said it was pretty good, not enough coconut flavor but overall pretty good for a first try.

1 – 2 tablespoons vegetable oil

1 pound chicken breasts or tenders, cut into 1/2″ cubes

1/2 pound potatoes, cut into 1/2″ cubes

1 medium onion, sliced

1 (4 oz) jar Massaman curry paste

1 (13.5 oz) can full fat coconut milk

1/2 – 1 1/2 cups chicken stock

1/2 – 1 cup sliced carrots

1 cup cashews or peanuts

rice

1  Heat oil in Dutch oven over medium high heat.  Add chicken and cook until golden brown, about 2 minutes per side.  Remove chicken and set aside.

2  Add potatoes and cook until brown, about 5 minutes, stirring occasionally.  Remove potatoes and set aside.

3  Add onion and cook for a few minutes, until beginning to brown, then remove and set aside.

4  Lower heat to medium, add curry paste and coconut milk, whisk together and cook for about 5 minutes.

5  Add chicken, potatoes, onions, broth and carrots and bring to a boil.  Reduce heat to a simmer, cover and cook until potatoes and carrots are cooked, about 15 – 20 minutes.  Stir in nuts and remove from heat.

6  Serve over rice.

recipe adapted from Olivia’s Cuisine

Potato Sausage Upside Down Pizza

by penji1
Potato Sausage Upside Down Pizza

Potato Sausage Upside Down Pizza

This pizza was gone almost as soon as it hit the table, a sign of a really good dinner.

1 pound bulk pork sausage

2 cups thinly sliced baby red potatoes, about 1/3 pound

1 – 2 tablespoons olive oil

2 large onions, halved, thinly sliced (about 2 cups)

4 cups baby arugula and spinach blend, chopped

2 teaspoons chopped fresh rosemary

2 cups shredded Italian cheese blend (8 oz)

1 can refrigerated classic pizza crust

1  Heat oven to 375.  Cook sausage over medium high heat, stirring occasionally, 5 – 8 minutes or until no longer pink.  Add potatoes and cook, stirring occasionally, 3 – 4 minutes or until potatoes are crisp tender.  Using slotted spoon, transfer mixture to 13 x 9″ ungreased glass baking dish.

2  Add olive oil to same pan and heat until hot.  Add onions, stirring frequently, cook for 12 – 18 minutes or until golden brown.  Remove from heat and stir in greens and 1 teaspoon of rosemary.  Spoon evenly over sausage mixture.  Sprinkle with 1 cup of cheese.

3  Unroll dough over cheese, gently stretching to sides of dish.  Fold edges under.  Sprinkle with remaining cheese and rosemary.

4  Bake 20 – 25 minutes or until crust is golden brown.

recipe from the Pillsbury cookbook, “Baking Hacks”

Glazed and Cinnamon & Sugar Doughnuts from Jean’s Basic Bread Dough Recipe

by penji1
Glazed Doughnuts from Jean's Basic Bread Dough Recipe

Glazed Doughnuts from Jean’s Basic Bread Dough Recipe

As promised yesterday, here are the glorious doughnuts from Jean’s Basic Bread Dough recipe which makes 5 loaves of bread.  When I made it, I made 2 loaves of bread and used the rest of the dough for doughnuts and ended up with about 60 doughnuts!  And they are delicious!

Start off by making a batch of Jean’s Basic Bread Dough, recipe found here.

Follow the recipe through step 4 then come back here.

1  Melt/heat Crisco shortening to 350 – 375 in an electric fry pan.  Make sure there is enough melted shortening for the doughnuts to float in.

2  While shortening is melting/heating, prepare the glaze.  Combine one 2 pound bag of powdered sugar with 1/2 – 1 cup of hot water and 1 – 2 tablespoons of lemon juice, whisk until smooth.  The glaze should not be too thin.

3  Starting with a handful of dough, press it out into a thin layer with your fingers and cut out circles with a round cookie cutter, biscuit cutter or the ring from the top of a large mason jar like Jean does.  Place rounds on a cookie sheet and let rise again for 10 – 15 minutes.

4  Take one dough round and, using your thumbs, form a hole in the middle of your doughnut.  Place carefully in hot shortening and repeat with remaining circles.  When  one side of the dough is nicely browned, flip with a bamboo skewer and let fry until nicely browned on other side.  Remove using skewer to paper towel lined tray/cookie sheet for a minute then dip in glaze on both sides, again using skewer or you can roll in cinnamon and sugar like these:

Cinnamon and Sugar Doughnuts from Jean's Basic Bread Dough Recipe

Cinnamon and Sugar Doughnuts from Jean’s Basic Bread Dough Recipe