16
Nov
Posted by Lundie in Baked/Oven, Breakfast, Crock Pot, Main Course, Recipe, Vegetarian. Leave a Comment
8-10 servings
Ingredients
- 3 cups rolled oats
- Pinch of salt
- 1 teaspoon baking powder
- 2 Tablespoons ground flax, optional
- 1 T cinnamon
- 1 T pumpkin pie spice
- 1 cup milk, low fat dairy, rice milk or soymilk
- 2 eggs
- 1 granny smith apple, peeled, cored and diced
- ½ cup blueberries, frozen or fresh
- ½ cup raisins (or dried cranberries)
- ½ cup applesauce
- ½ cup chopped walnuts, lightly toasted (optional – I don’t do walnuts…so I may try something else. Pecans maybe?)
- 1 T maple syrup (optional, for taste)
- 1 T melted butter (optional, for taste)
Instructions
- Preheat oven to 350 degrees.
– or –
Lightly grease your crockpot
- Mix dry ingredients (first 4) in bowl with spices.
- Add all other ingredients and mix to combine.
- Pour mixture into greased 9X9 pan and bake for about 40 minutes until knife inserted in center comes out clean,
– or –
Pour contents into crockpot (3 ½ to 4 quart) and cook for 4-6 hours on low until edges are lightly brown and knife inserted in center comes out clean
- When slightly cool, cut into squares.
- Serve with warm milk.
- Store leftovers in the refrigerator, warming individual portions in the microwave.
Modern Gal’s Note: The first version of the recipe I saw had 1 cup of sugar and 1/2 cup of butter. I tried it without the sugar and with applesauce instead of oil. If the following is too austere for you, you can serve it warmed topped with a pat of butter and a drizzle of maple syrup at the table.
——————
Source: Copied directly from Modern Gal’s blog entry, in order to preserve the recipe.
26
Oct
Posted by Lundie in Appetizer, Cooked/Stove Top, Dinner, Main Course, Side Dish, Vegetarian. 1 Comment
Ingredients
- 1 cup beer, white wine, or chicken stock
- 1 1/2 cups cheese, shredded (I like a combo of cheddar and Monterey jack)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
Instructions
- Melt butter in small saucepan on medium high heat.
- Add flour, salt, and garlic powder and stir with a whisk until it forms a thick paste.
- Add beer, wine or chicken stock.
- Heat until just boiling.
- Turn down heat to low, and add cheese, a bit at a time, stirring constantly until melted and creamy.
- Turn off heat.
*If desired, transfer cheese sauce to a fondue pot.
Serve with bread, sausage, and apples – or the “dippers” of your choice!
*This cheese recipe serves about 4. Double or triple depending on the size of your family or how hungry you are!
This was
copied directly from Sarah’s blog “Short Stop”. I give her complete credit – I just am storing it here in case her blog goes away. I’ve had too many good recipes disappear into the big cloud of the internet…
26
Oct
Posted by Lundie in Cooked/Stove Top, Dinner, Main Course, Pork, Recipe. Leave a Comment
Ingredients
- 1/3 c maple syrup
- 1 Tb spicy brown mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 c bread crumbs (I used 1/2 roll of Ritz crackers, crushed, instead – mmmmmm!)
- 4 pork chops
- 2 Tb olive oil
- 1/2 c apple juice or cider
- 2 apples, sliced
Instructions:
- Combine the syrup, mustard, salt and pepper. Set aside.
- Place bread crumbs in a large Ziploc (or Ritz crackers & crush them), then add pork chops.
- Shake until pork chops are well coated.
- Brown the pork chops in the olive oil over medium heat
- Add the apple juice and cook uncovered until barely done (about 10 min, maybe less).
- Layer sliced apples over pork chops and drizzle maple sauce over everything.
- Cook another 5 minutes.
Note: If you like the apple slices very soft, then add them to the pork earlier. (I added the apples at the same time as the apple juice and it turned out great!)
Submitted by Brittany on
The Sisters’ Cafe Blog. I copied it here to be sure I never lose it, and to incorporate my tweaks.