Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

Yield: 2 Servings

1 cup water

1 cup milk

1 cup old- fashioned oats

1/2 cup canned pumpkin

1/2-1 tsp. pumpkin pie spice

2 Tbsp, brown sugar

1/2 tsp. vanilla extract

cinnamon (optional)

Pecans (optional)

Additional milk (optional)

Maple syrup (optional)

In a medium saucepan, combine the water, milk, oats, pumpkin and pumpkin pie spice. Bring to a boil. Cook and stir for 5 minutes. Remove from the heat and add the brown sugar and vanilla. If desired, sprinkle with cinnamon and pecans. Serve if desired, with additional milk and maple syrup.

Enjoy!

Amish Baked Oatmeal

Ingredients:

1/3 cup butter 2 large eggs 3/4 cup brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons vanilla 1 teaspoon nutmeg or 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup milk 2 tablespoons milk 3 cups oatmeal (regular or quick) Directions:

1 Melt butter. 2 Grease 1 1/2 quart baking dish and drop in eggs and beat well. 3 Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps. 4 Whisk in butter and both measures of milk, then add oats. 5 Stir well, and refrigerate overnight. 6 Bake, uncovered, at 350 for 35-45 min, or until set in the middle. 7 Serve hot with warm milk poured over.

I have made this and it is excellent. Great that you can put together at night to just use in the morning when you are in a hurry.

Slow Cooker Rosemary-Garlic Beef Roast

I love this cool weather! One draw back though is my herbs are not looking so great, so I have been looking for recipes to add my herbs to. Here is a recipe that I found that I think is a keeper.

Slow Cooker Rosemary-Garlic Beef Roast

Ingredients:

1Tb. olive or vegetable oil

1 tsp. Worcestershire sauce

5-6 lb. beef boneless roast

2 cloves garlic, finely chopped

2 Tb. chopped fresh rosemary

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

1 medium onion, sliced

1 cup beef broth

3 Tb. chili sauce

1/3 cup all purpose flour

Directions:

In a small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In slow cooker, add onion. Pour 1/4 cup of the broth over the onion. (Can also add other veggies i.e. mushrooms, carrots, potatoes, etc. if you add a lot of vegetables, put them on the bottom and then the roast, must also add more liquid. About 2 to 3 cups of liquid to cover the vegetables.)

Cover and cook on Low heat setting 8 to 9 hours. Can also cook on High for 4-6 hours.

Remove beef from cooker, cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour, stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered for 5 to 10 minutes or until thickened. Serve gravy with beef. If you want to make this lower in calories, just skip the gravy.

Hope you enjoy!

Daniel's Chicken Pot Pie

Today is my sweet son's 21st Birthday. For his birthday lunch, I made one of his favorites. I start receiving the requests for the recipe. So here it is.

Chicken Pot Pie

Boil 4-6 chicken breast tenderloins

1 bag or box of mixed vegetables frozen, cook according to package directions

1 can of sliced mushrooms

1 1/3 cup of chicken broth

1 can cream of celery soup

1 can cream of mushroom soup

Boil chicken and cut up in bite sized pieces. Set off to the side.

In large bowl, mix the 2 soups and the chicken broth, then add the cut-up chicken, then add the cooked mixed vegetables and the mushrooms. Add salt and pepper. Mix well. Place this in a greased 13x9 dish.

Crust:

1 cup self-rising flour

1 cup buttermilk or regular milk

1 stick of butter melted

Mix all of this together in a separate bowl and pour over the chicken pot pie mixture.

Bake in a preheated 425 degree oven for 30-35 minutes.

(Serves 4-6 people)

Enjoy!

Old Fashioned Beef Stew Recipe

Essential kitchen tools for this recipe

Yesterday I had a lot to do so I got out my trusty Crock-Pot and let it simmer all afternoon with :

Old Fashioned Beef Stew (Lower in Carbs)

2 pounds beef stewing meat

salt and freshly ground pepper

2 cloves garlic, minced

1 can (14.5 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

1 (14.5 oz.) can of beef broth ( can use boxed kind)

2 tsp. Worcestershire sauce

2 tsp. dried thyme

1 bay leaf

8 oz. mushrooms, sliced

4 stalks celery, chopped

1/2 bag of baby carrots ( I use them whole)

8 oz. pearl onions ( I use the bag of frozen, about half the bag)

Essential Equipment:

Slow cooker

Garlic press

Put beef stew meat in slow cooker ( may need to cut into smaller, bite sized pieces)

Add the rest of the ingredients. Stir to combine. Cook on High for 5 hours, or on low for 8 hours.

Discard bay leaf before serving.

Enjoy!!