Pumpkin Baked Oatmeal

 

I feel like once I open a can of pumpkin, I will be making pumpkin based things for the foreseeable future. Each recipe never uses a whole can, and the next recipe needs more than I have leftover, so I have to open another can, creating more leftover pumpkin. It is quite the cycle.

With this oatmeal, I did 1 1/2 times the recipe to make sure I would have enough. The original recipe said serves 6 and I needed it to serve 6. However, usually we use 1/2 cup dry oats when making a single batch of oatmeal, so I didn't think the original would make enough. It also worked out that it would use up all my leftover pumpkin, a definite win for me. 

The oatmeal has a delicious pumpkin flavor to it with a comforting warmth from the spices, perfect for these chilly fall mornings. I added some dried cherries to my serving which made the oatmeal even better and added even more deliciousness. Next time I will add dried cherries or even cranberries to the oatmeal before baking. This time it was an after thought as I was serving it and saw the bag in the pantry that needed using up.

Pumpkin Baked Oatmeal

Ingredients:

• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup pumpkin puree
• 1 1/4 cup milk
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• dried cranberries or cherries

Directions:

1. Preheat the oven to 375º F. Spray a 8x8 inch baking dish with cooking spray.
2. In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, ginger and cloves.
3. Add in the pumpkin puree, milk, brown sugar, eggs and vanilla. Stir until well combined.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-35 minutes, or until set.
6. Let cool for 5 minutes before serving. 
7. Top each serving with some dried cranberries or cherries if desired.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 336
Total Fat		6.5g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		200.7mg
Total Carbohydrates		60.1g
Dietary Fiber		6.1g
Sugars		28.3g
Protein		11.2g
Calcium		19.1%
Iron		16.7%
Potassium		362.8mg
Vitamin A		3.2%
Vitamin C		5.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Casual Foodist.

Read more ...

Make Again Monday: Chicken Gloria

I forgot just how much I love this dish. Despite it being loaded with mushrooms, The creamy sauce is delicious and taste so good over rice.

 To see the recipe and original recipe click here.

Enjoy!!!

Read more ...

Baked Pumpkin Cream Cheese French Toast

I can never make a recipe, love it and be happy. If a see a different version, I have to make and I always think I will pick the one that is the best and keep only that one. That almost never happens. I usually end up loving both and can't pick one favorite. So of course I keep both recipes.

This pumpkin French toast is made a bit different and has a few different ingredients than the other Bake Pumpkin Cream Cheese French Toast I recently made. But of course, it is equally delicious and the combination of pumpkin and cream cheese is so tasty. 

Baked Pumpkin Cream Cheese French Toast

Ingredients:

• 16 ounce loaf French bread

Cream Cheese Mixture

• 16 ounces cream cheese, room temperature
• 1 cup powdered sugar

Pumpkin Mixture

• 4 eggs
• 14 ounces sweetened condensed milk
• 1 cup milk
• 1 teaspoon ground cinnamon
• 22.5 ounces pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Slice the bread into 1/2 inch slices.
3. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar until smooth.
4. In a large bowl, whisk together the egg, sweetened condensed milk, milk, cinnamon, pumpkin puree, vanilla and melted butter.
5. Dip half of the bread slices into the pumpkin mixture, coating both sides well. Place into the prepared baking dish.
6. Spread the cream cheese mixture over top into an even layer.
7. Dip the remaining bread slices into the pumpkin mixture, coating both sides well. Place on top of the cream cheese layer.
8. Bake for 40-45 minutes or until golden brown and cooked through.
9. Dust the top with powdered sugar, if desired.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 541
Total Fat		20.4g
Saturated Fat		11.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.6g
Cholesterol		110.2mg
Sodium		533.5mg
Total Carbohydrates		73.6g
Dietary Fiber		3g
Sugars		48.8g
Protein		15.3g
Calcium		16.7%
Iron		6.9%
Potassium		405.9mg
Vitamin A		3.9%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delish Sides.

Read more ...

Bacon Egg and Cheese Croissant Breakfast Sandwich

I have made plenty of breakfast sandwiches in my time and used various types of breads to make them. I can't believe I never thought to use a croissant. They may not be the healthiest choice, but they sure are delicious and make a breakfast sandwich even better. Next time I make this sandwich, I will have to try sausage instead of bacon.

Bacon Egg and Cheese Croissant Breakfast Sandwich

Ingredients:

• 1 tablespoon olive oil
• 4 slices turkey bacon
• 1 tablespoon unsalted butter
• 4 eggs
• black pepper, to taste
• splash heavy cream
• 2 croissants
• 2 slices cheese

Directions:

1. Preheat the oven to 350º F. 
2. Add the oil to a non-stick pan and heat over medium heat.
3. Add in the bacon and cook on both sides until crispy. Transfer to a paper towel lined plate.
4. Remove all of the oil except for 1/2 tablespoons. Add in the butter and allow to melt.
5. In a medium bowl whisk together the eggs, black pepper and heavy cream. Pour into the skillet and cook and scramble until cooked to your liking, about 3-4 minutes.
6. Cut the croissants in half horizontally and place the bottom half on a baking sheet. Top each croissant with cheese followed by bacon and then eggs. Place the top half of the croissant on top.
7. Bake for 5-8 minutes or until warmed and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 685
Total Fat		47g
Saturated Fat		22.4g
Trans Fat		0.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		3g
Cholesterol		107.5mg
Sodium		962.7mg
Total Carbohydrates		38.4g
Dietary Fiber		1.1g
Sugars		6.3g
Protein		30.2g
Calcium		20.4%
Iron		10.7%
Potassium		18.8mg
Vitamin A		8.1%
Vitamin C		20%
*Nutritional information will vary depending on the brands you use.

*Adapted from Julia's Simply Southern.

Read more ...

Make Again Monday: Broccoli Cauliflower Cheese Soup with Bacon

 

Most of my family loves broccoli cheese soup and some of my family likes cauliflower. So why not mix the two and throw in some bacon for a twist on the classic broccoli cheese soup. 

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Cock Pot Bowtie Lasagna

All the flavors of a lasagna in a delicious crock pot meal. This dish calls for cottage cheese, but you could always use the more classic, ricotta cheese if desired. 

Cock Pot Bowtie Lasagna

Ingredients:

• 16 ounces bowtie pasta
• 1 pound ground turkey
• 1 small yellow onion, diced
• 1 clove garlic
• 24 ounces pasta sauce
• 1/2 teaspoon Italian seasoning
• black pepper, to taste
• 16 ounces cottage cheese
• 4 ounces mozzarella cheese, shredded
• 1/4 cup shredded parmesan cheese

Directions:

1. In a large pot, cook the pasta according to the package directions until al dente. Drain well.
2. Meanwhile, in a large skillet, cook the ground turkey and onions, until turkey is completely cooked. Add in the garlic and cook for 1 minute. Stir in the pasta sauce, Italian seasoning and black pepper.
3. Lightly grease a crock pot and place half of the ground turkey mixture in. Top with half of the noodles, followed by half of the cottage cheese, mozzarella cheese and parmesan cheese.
4. Repeat the layers.
5. Cover the crock pot and cook on low for 3 1/2-4 hours or on high for 1 3/4-2 hours.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 429
Total Fat		10.3g
Saturated Fat		4.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		48.3mg
Sodium		1118.9mg
Total Carbohydrates		57.3g
Dietary Fiber		5.1g
Sugars		11.9g
Protein		29.5g
Calcium		18.9%
Iron		13.2%
Potassium		218.9mg
Vitamin A		0.3%
Vitamin C		21.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Recipes that Crock.

Read more ...

Baked Pumpkin Cream Cheese French Toast

 

This whole getting dark earlier at night and staying dark longer in the morning is making it harder to get good photos. I only use natural light or the over head lights in my house. I do not have any photo lights that I use. So sometimes my pictures come out a bit dark like this one. I guess that only gives me a good reason to make this one again and soon.

Pumpkin and cream cheese is a delicious flavor combination. French bread slices are sandwiched together with a cream cheese mixture and then coated in a pumpkin mixture. It can either soak overnight for an easy breakfast in the morning or soak for 30 minutes and then baked. 

Baked Pumpkin Cream Cheese French Toast

Ingredients:

• 16 ounce loaf French bread
• 2 tablespoons unsalted butter, sliced into 8 pieces

Cream Cheese Mixture

• 8 ounces cream cheese
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Pumpkin Mixture

• 4 eggs
• 1 cup half and half
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree

Directions:

1. Spray a 9x13 inch backing dish with cooking spray.
2. Slice the French bread into 16 slices and set aside.
3. In a large bowl, using an electric mixture, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and beat until mixed.
4. In another large bowl, lightly whisk the eggs. Add in the half and half, granulated sugar and all of the spices. Whisk until well combined.
5. Divide the cream cheese mixture evenly between 8 slices of bread and spread into an even layer. Place another slice of bread on top.
6. Place the cream cheese stuffed bread into the prepared baking dish.
7. Pour the pumpkin mixture over top of the French toast. If baking in the morning, let the French toast sit for a few minutes and then flip each one over. Place a slice of butter on top of each French toast. Cover with aluminum foil and refrigerate overnight.
8. In the morning remove the baking dish and set on counter. Preheat the oven to 400º F.
9. Bake uncovered for 25-30 minutes or until golden brown and baked through.
10. If baking the same day, allow to sit for 15 minutes and then flip each one over and allow to sit for another 15 minutes.
11. Meanwhile, preheat the oven to 400º F. 
12. Bake for 20-25 minutes or until golden brown and baked through.

Enjoy!!!

Notes:

It might be a tight fit putting all 8 cream cheese stuffed French toasts into the baking dish. It is fine, just squish them all in.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 319
Total Fat		14.9g
Saturated Fat		8.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		115mg
Sodium		400.6mg
Total Carbohydrates		36.6g
Dietary Fiber		1.4g
Sugars		16.4g
Protein		9.5g
Calcium		7%
Iron		2%
Potassium		70.3mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pitch Fork Foodie.

Read more ...