RSS Feed

Tag Archives: water

Pumpkin Pie Baked Oatmeal

In the last year I have discovered baked oatmeal.  It has become a favorite in our house ever since.  It is more filling and satisfying in a whole new way.  When I found The Oatmeal Artist: Pumpkin Pie Baked Oatmeal, it sounded right up our alley.  We love pumpkin anything and why not add it to oatmeal.

Personally this recipe was not sweet enough for my taste or the kids.  This could easily be increased by switching out half the syrup for brown sugar.  Sweetness is always a to taste thing, so try it with the original recipe and add a bit of sprinkled sugar on top if needed.  The texture is spot on combining soft oatmeal without being gooey with a bit of spice and flavor.

I find making baked oatmeal for breakfast or a take a dish brunch works well.  Most people won’t bring the same dish, no toppings are needed when you do a baked oatmeal, and if it cools down it is ok.  My favorite baked oatmeal is my Berry Baked Oatmeal.

Pumpkin Pie Baked OatmealPumpkin Pie Baked Oatmeal:

  • 2 cups rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup milk
  • 1/2 cup water
  • 1 cup pumpkin purée
  • 1 tsp vanilla
  • 4 Tbs maple syrup or brown sugar

Preheat oven to 350 degrees.

Mix together oats, pumpkin pie spice, baking powder, and salt.

In a separate bowl combine the remaining ingredients until smooth.  Add in the dry mixture.

Spread into a lightly greased 9 x 9″ baking dish.

Pumpkin Pie Baked Oatmeal

You can sprinkle or stir in any of the following:

chocolate chips, coconut, dried fruit, nuts, or pumpkin seeds.

Bake 22-25 minutes or until set.

Enjoy!


(adsbygoogle = window.adsbygoogle || []).push({});

Advertisements

Spanish Rice

I don’t remember even eating Spanish Rice as a child.  Mr.Picky loves spanish and mexican rice out of a box but I refuse to make the sodium filled rice.  I have come up with a recipe similar to the Mexican rice but had no recipe for the Spanish rice until now.

After doing some research and came up with this recipe after combining what sounded good to me.  It turned out great.  In fact is was the base layer to a skillet/casserole recipe I was making.  Be sure to check back for that recipe.

This Spanish rice is not spicy due to the little ones.  Extra heat could be added with come cayenne pepper to the mix or maybe add a diced jalapeño.  It was flavorful without too much salt and the perfect heat for the kids.

Spanish RiceSpanish Rice:

  • 1 cup water
  • 1 (15 oz) can petite diced tomatoes with juice
  • 1/2 green pepper, chopped
  • 1/2 large onion, chopped
  • 1 1/2 cup uncooked long grain white rice
  • 1/4 tsp granulated garlic
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 Tbs olive oil
  • 1 tsp or 1 cube chicken bullion
  • 1 tsp salt
  • 1 tsp cumin

In a skillet heat olive oil over medium/ high heat.

Saute onion, pepper, and rice.  Stirring constantly so the rice does not burn, cook until most of the rice has toasted and the vegetables soften.

Spanish Rice

Add the rice mixture to a medium pot along with the remaining ingredients.

Bring the mixture up to a boil, cover and reduce heat to the lowest it will go.

Cook covered for about 15 minutes or until rice is tender.  Fluff with a fork when done.


style=”display:inline-block;width:468px;height:60px”
data-ad-client=”ca-pub-3737982169142034″
data-ad-slot=”4657754308″>
//

Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
//

%d bloggers like this: