Pumpkin Pie Boatmeal (Baked Oatmeal)

This recipe came from a blog that my friend Teresa recommended I check out. The blog is called Chocolate Covered Katie, and it has tons of healthy and delicious looking recipes. (Here is the link to the original recipe, because the author of the blog  has a special request that you link back to her page, which I totally understand.

http://chocolatecoveredkatie.com/2010/11/10/baked-pumpkin-oatmeal-for-one/)

Teresa tried one of the boatmeals and said it was the best oatmeal she's ever had! I thought this one sounded yummy, so here it is... 

1/2 cup oats

1/4 tsp vanilla extract

1/2 tsp cinnamon 

1/8 tsp nutmeg

sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia

1/4 cup canned pumpkin

1/4 cup milk or creamer or water

1/8 tsp salt

Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)

Optional: raisins, walnuts, brown sugar for the top 

Preheat oven to 380 degrees. 

Combine raw oats, spices, pumpkin, and milk. 

Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan.

Cook for 20 minutes, or more until it gets firm. 

Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

Breakfast Potatoes

This is another one of those recipes that I sort of threw together and was happy with the end result! It's also another one where the ingredients are "to taste". But they're easy and everyone I've made them for loved them! I usually make these when we have company and I do a big brunch.

2 1/2 pounds Idaho or Russet potatoes (This is an approximation. I usually have a 5lb bag on hand, and I use about 1/2 the potatoes. Enough to fill an 11x13 baking dish.)
1/4 to 1/2 white onion
pepper
Lawry's seasoning salt
Mrs. Dash Table Blend Seasoning
garlic powder

Preheat oven to 350
Spray baking dish with Pam or other non-stick cooking spray
Chop potatoes and put in baking dish
Season potatoes with pepper, Mrs Dash, Lawry's & garlic powder. All these are to taste. If you like more or less of something, add more or less. I just liberally apply a coating to the potatoes
Stir potatoes so seasonings are evenly distributed
Chop onion into large pieces and layer on top of potatoes. I use these purely for flavor. When the potatoes are finished, I take the onions off and throw them away. You can keep them in and eat them if you wish. If you do, then I suggest cutting the onion into small strips and mixing it in with the potatoes.
Cover with foil and bake at 350 for 40-50 minutes.
Remove foil and allow to cook, uncovered, for an additional 3-5 minutes.
These are great on their own or dipped in ketchup!

Danish Puff

This is another great recipe from my friend Sue. It would be great to make for a Sunday morning breakfast or brunch. Or even as an after dinner treat, served with coffee.

1/2 Cup Butter
1 Cup Flour
1 Tbsp Water 

Mix 3 ingredients like you would pie dough... On an ungreased cookie sheet spread dough into an oval shape


1/2 Cup Butter
1 Cup Water
4 Eggs
1 Cup Flour
1 Tsp Almond Extract

Heat butter and water till boiling 
Add flour and almond extract and mix till forms a ball
Remove from heat and add eggs one at a time, beating between each egg till well mixed.
Continue beating till mixture is smooth and glossy. I use a wooden spoon to beat the mixture.
Spread this mixture evenly over oval crust.

Bake 350 for 60 minutes.

Cool completely and then make Glaze:

1 1/2 Cups Powder Sugar
1 1/2 Tsp Vanilla
2 Tbsp melted Butter
1-2 Tsp milk.

Mix all ingredients together till smooth. Spread icing over cooled pastry.. Can be decorated with maraschino cherries (halved) and chopped nuts.

*Side Note: Sue said that when you make this pastry, it will puff up, but as it cools it will fall. So, have no worries if it falls! Also, when it's humid, the crust can become a bit soggy.
And as an option, you can divide the dough and make 2 smaller puffs, as opposed to one big one.

Nutella Quesadillas

It's too late in the day to try these for Sunday breakfast or brunch, but there's always next weekend! For those of you who have never tried Nutella, YOU'RE MISSING OUT! It's a chocolate hazelnut spread and it's incredible. It's from the makers of Ferrero Rocher, so if you've ever had the candy, it's basically the same thing.

White flour tortillas (Shoot for the small to medium sized ones)
Nutella
Powdered sugar
Your choice of fresh fruit (I always use strawberries and bananas, but you could also use kiwi, raspberries, blackberries, whatever your heart's desire!)

Spread tortillas with a generous layer of Nutella. You want to make sure you get the edges, as it will help the tortilla stay sealed.
Slice fruit and layer on one half of tortilla. (I do a layer of strawberries, then a layer of bananas on top)
Fold tortilla over and press along edges to seal.
Heat in a skillet, over medium heat, for 2-3 minutes on each side.
Remove from heat, cut into triangles, sprinkle with powdered sugar, and serve!
Beware: They are ooey, gooey, and messy, but sooo worth it! :)