Oatmeal

2 c. rolled oats1 c. flour3/4 c. packed brown sugar1/4 tsp. salt3/4 c. margarine1 c. raspberry jelly or preferred jelly Mix well with fingertips, oats, flour, sugar, salt and margarine. Pat 1/2 of mixture into greased 9'x9'x2" pan. Spread jelly evenly over dough. Sprinkle remaining mixture over jelly. Lightly flatten with fingertips. Bake in preheated 350 degree oven, 25 to 30 minutes or un

This photo is of that actual vacation.... When I was 25 years old I became the mother of three. My daughter had just turned 5 the day before I went into labor with my third child. My son was 3. The baby was a newborn. We drove on our annual family vacation to South Carolina with a cooler of food in the back of the minivan, about $400 in our pocket and uh, about $400 of that was for the hotel

Welcome to another exciting entry in Steve Cooks, where I work on recipes related to general health and fitness. Yesterday, I went back into the lab... err... kitchen for yet another attempt at a high energy, protein bar. To recap, I'm trying to make a bar that is relatively low on carbs, very low in fat and high in protein. I am not in any way advocating a low carb diet. This is less like the South Beach and more of... let's call it the South King County Diet. Down here in South King County, we like carbs. Of course, most of those carbs are from onion rings, steak fries and beer, but what are you gonna do?I am trying to create something that is relatively cheap to make, holds well in the fridge (at least 2 weeks), tastes pretty good and has a decent, palatable texture. So, I'm avoiding in

Do you remember when you were a kid and your mother would grab that big ass box of Quaker Oats - you know the one that you never really knew how long it had been there?  As you watched her heat up water on the stove and screw off the top of the old fashioned oatmeal container you would dread what was coming.  That was then… and boy have things changed!  Instant oatmeal came about, and finally we tossed those large jugs of oats out and started making breakfast more convenient.  However, with instant oatmeal came high calories and lots of sugar.  But man, was it good!  My personal favorite was the Maple and Brown Sugar… I could eat 3 packages at once!  And at 150 calories per package it sure added up.  Not to mention the 31 grams of carbs which is

Where did the time go? It is Friday again and Friday's are for fun. Saturday's are for breakfast at the Downtowner. Every Saturday I eat breakfast with my husband and the ancient ones, my parents, at the Downtowner Woodfire Grill,...

Ingredients:1/3 cup dried cranberries2 cups instant oats2 3/4 cups flour2 teaspoons baking soda2 eggs1 1/2 cups butter, softened2 cups light brown sugar1/3 cup vanilla chips2 teaspoons vanilla extract Preparation:1. Preheat the oven to 350 degrees F.2. In a large bowl, beat together the butter and brown sugar.3. Beat in the eggs and vanilla; gradually add the oats.4. Combine hte flour and baking soda and gradually mix into the batter (the dough may become so thick, you’ll have to work it with your hands).5. Mix in the dried cranberries and vanilla chips.6. Drop by tablespoon 2 inches apart on ungreased cookie sheets; bake for about 12-14 minutes. Servings: 42 cookies Nutritional information for one serving:Calories: 153Calories from fat: 68Total fat: 7.6gCholesterol: 27mgTotal

Part of being healthy is eating well. Part of being alive in the world right now is having less time to prepare meals. Stupid world.As I mentioned in my first installment of Steve Cooks, I'm looking for good, healthy alternatives to store bought protein bars. I started with a reasonably good recipe, but wasn't happy with the taste. It was too sweet for me, and a little bland. Not bad, by any means, but not great. So, I'm working on other recipes.This go around, I started with a recipe from the UK. A very nice lady named Lou who trains in Kung Fu and more recently MMA posted her recipe for flapjacks. Now, here's the funny part. Brits don't speak English either. Turns out, if you've spent any amount of time corresponding with Brits, they talk funny, and any comments they make abou

Reviewer: S.K.Y.Brand: St. IvesName: Oatmeal & Shea Butter Moisturizing Body WashSize: 532 mlApprox. Price: $5.99 CADI’ve been recently trying to peel myself away from the traditional bar soaps and to the body wash + loofa system, and I picked this one up during a Shopper’s Drug Mart sale. While contemplating which product to try out, this one caught my eye because it was for "Extra dry skin", which I have.St. Ives states that their oatmeal and shea butter body wash is "made with two of nature’s BEST ingredients. Oatmeal soothes dry, itchy skin, while Shea butter leaves skin visibly healthy. Specially formulated for extra-dry skin".To Purr About:- nice scent that is not overpowering - reminds me of almonds- reasonable priceClaws Out:- I didn’t find my skin extra moisturized aft

Photo courtesy of you can count on me Today’s feature is oats. I love to start my morning with a bowl of oatmeal. It is comforting and warms the inside on a cool morning, and it smells delicious. I like mine with a little maple and brown sugar. Maple and oatmeal are a common combination, so much so, that Vermont leads the U.S. in per capita consumption of cooked oatmeal cereal. Oats have a sweet flavor that makes them a favorite for breakfast cereals. Unique among grains, oats almost never have their bran and germ removed in processing. So if you see oats or oat flour on the label, relax: you're virtually guaranteed to be getting whole grain. In the US, most oats are steamed and flattened to produce "old-fashioned" or regular oats, quick oats, and instant oats. The more oats are flatte

I came up with my perfect breakfast about 5 years ago because I needed a healthy, athlete's breakfast (good carbohydrate and protein). It's oatmeal with an egg over-easy (made in a non-stick pan with Pam so I don't add fat) on top, generously seasoned with salt and pepper. This may seem odd to you since most people have oatmeal with honey, cinnamon apples, or something sweet. But consider it a new take on the Chinese breakfast, congee, which is a savory rice porridge. If I call it fusion food, will you eat it?I love runny egg yolk. It is nature's ready made sauce that coats anything it touches. It's rich and fatty yet having just one egg controls the amount. Oatmeal has that wonderful chewy starchiness while being high in fiber. This savory oatmeal breakfast became a staple for me when I n

Peanut Butter Oatmeal Cookies1/2 c shortening1/2 c butter, softened1 c brown sugar3/4 c white sugar1 c peanut butter2 eggs1 1/2 c flour2 tsp. baking soda1 tsp. salt 1 cup quick-cooking oatsPreheat oven to 350 degrees. In a large bowl cream together shortening, butter, brown and white sugars, and peanut butter until smooth. Beat in the eggs, one at a time, until well blended. Combine the flour, baking soda, and salt. Stir into the creamed mixture. Mix in the oats until just combined. Drop by tablespoon onto a parchment lined or ungreased cookie sheet. Bake for 12 minutes or until just golden brown. Don't over bake. Let sit on cookie sheet for 3 minutes before removing to a wire rack to cool.

Good Friday to you all! Happy Leap Year! It's time for another Favorite Ingredients Friday recipe exchange! Upcoming Themed Schedule March 7- Mexican EditionMarch 21- Easter Edition II April 4- Desserts EditionEvery now and then I like to surprise my family on the weekends by making a bit of extra effort on a nice, sit-down breakfast. The pancake recipe I'm about to share is always a big hit here! It's hearty and just sweet enough. I think you're going to like it! Pecan-Oatmeal PancakesIngredients:1 1/2 cups quick-cooking oats1 cup all-purpose flour2 tablespoons brown sugar2 teaspoons baking powder1/4 teaspoon salt1 1/2 cups milk2 eggs, lightly beaten2 tablespoons butter or margarine, melted1/2 cup chopped pecans Preparation:In a bowl, combine oats, flour, brown sugar, baking powder and

I am very blessed to live in a "real" neighborhood where I actually know and interact with my neighbors. We email and call each other often. We also hang out together on occasion! One such occasion happened last week when we had a rare occurrence of a moon eclipse.James, Donna, and their son came to hang out with us in our back yard to watch this spectacular event. While it was rather cloudy for most of the show, we did get a few amazing glimpses of the extraordinary celestial experience!Afterwards we went to the kitchen for some warm oatmeal snack cookies and homemade hot chocolate (my favorite frugal recipe!). Michael asked why I didn't make his favorite chocolate chip cookies, he seems to think those are the only permissible cookies in our house. But these cookies are "grown-up" cookies

"We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow."Lee Iacocca OATMEAL CHOCOLATE-CHIP WALNUT COOKIESWhile I was making these cookies the other day, the son was very intrigued by the 'new ingredient' on the counter. Told him it was oatmeal, a wonder grain with the power to give sustained release of energy the day through, healthy & full of fibre etc. He gobbled a couple & then later on, that night, told me that he ran well that day & felt great...'Must be the oat cookies Mama!' . These cookies are crisp, delicious & healthy.Rolled oats are made from the oat groats that are extracted from the oat grain & are often considered to be an excellent choice when it comes to a healthy diet. In general,

For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. [...]

Are you giving him THAAAT for breakfast on Valentine’s Day?” said the inner voice.  “What is wrong with that, besides I do have some pink color in the background, to correspond to Valentine’s Day?” I said.  “Jeeez, people on this day profess their un-dying love for each other, buy expensive gifts, cards, whip out decadent meals and [...]

Are you giving him THAAAT for breakfast on Valentine’s Day?” said the inner voice.  “What is wrong with that, besides I do have some pink color in the background, to correspond to Valentine’s Day?” I said.  “Jeeez, people on this day profess their un-dying love for each other, buy expensive gifts, cards, whip out decadent meals and [...]

8 servings, 1 cup eachHere is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.Ingredients : 8 cups water2 cups steel-cut oats (see Tip)1/3 cup dried cranberries1/3 cup dried apricots, chopped1/4 teaspoon salt, or to tasteCombine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Vari

Ingredients :Yield: 10 servings Crust1 cup all-purpose flour1/2 cup whole-wheat pastry flour1/4 teaspoon salt4 tablespoons cold unsalted butter, cut into small pieces2 ounces reduced-fat cream cheese (Neufchatel)2 tablespoons canola oil3 tablespoons ice water Filling3 medium Granny Smith apples, peeled and thinly sliced3 medium McIntosh apples, peeled and thinly sliced1/2 cup packed light brown sugar1 tablespoon lemon juice1/2 teaspoon ground cinnamon2 tablespoons all-purpose flour Topping1/2 cup whole-wheat pastry flour1/3 cup old-fashioned rolled oats1/4 cup packed light brown sugar1/2 teaspoon ground cinnamon1/8 teaspoon salt2 tablespoons cold unsalted butter, cut into small pieces2 tablespoons frozen orange juice concentrate, thawed1/4 cup coarsely chopped walnuts1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and the cream cheese using a pastry blender or a fork until the mixture is p

I've been eating a lot of dessert lately so I wanted something healthier. I was bringing it to a friend's dinner so I still wanted it to meet expectations. I found a recipe for Chocolate Oatmeal Cake and altered it to lessen the fat and sugar.For the cake: I changed the half cup of margarine to 4 tablespoons of unsalted butter. I reduced the white sugar to half a cup and the brown sugar to half a cup.For the frosting: I cut the amount of confectioner's sugar in half to 2 cups.If you're a perfectionist, I recommend cutting off the edges because they get a little crispy. The rest of the cake is lovely and moist. All of my friends really enjoyed it.

1/2 c. margarine1/2 c. peanut butter1 c. sugar1 c. brown sugar2 eggs1/4 c. milk1 tsp. vanilla2 c. flour1 tsp. baking soda1/2 tsp. salt2 1/2 c. oatmeal1/2 c. chocolate chips1/2 c. raisinsWalnuts Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet. Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown, underbake them.

This week has been all about food, baking and making no apologies for indulging. At any given minute during the last two days, you could have caught me with either a spatula or a cookie sheet in hand. Thanksgiving is my favorite holiday, no surprise since it is almost synonymous with food. I have no shortage of blessings and since I make a huge effort to be grateful on a daily basis, I don't get too into going around the table announcing my most cherished feelings of gratitude. Most of the time, that which I am truly grateful is extremely personal and I would rather share it with a very close friend or family member on a random day over a cup of tea and french Madeline's. But generally speaking, I'm with many others in celebrating this day and being grateful for family, friends and health. In case I don't get to post again until after Thursday, I hope that those of you who celebrate Thanksgiving have a happy and safe one. Since I don't have a picture to go with this post, let me s

If you are one of those who loves oatmeal, you can also consider wearing it as a form of acne treatment. when combined with warm water, you find a thick paste that can be applied to pimples on your face. Leave it on for about 10 to 20 minutes and then rinse it off with warm water.   Many people use facial masks as their homemade acne treatments. Though there are many commercial products that can be used for homemade acne treatment, it is sometimes better and healthier to have natural facial masks.   Make a mask of grated apples and about 4 tablespoons of honey. Apply this facial mask for about 10 minutes. Make sure the apple is grated to a pulp, before you apply honey.   Those who don't like apples and honey should try a combination of egg white, lemon juice and witch hazel. You have to beat the egg white till its stiff, and add a few drops of witch hazel and lemon juice to it. wear this mask for about 15 minutes and rinse off with warm water.   Though these are all effective hom

I have a rotten time remembering what kind of beer I like. I got a brief beer lesson today at lunch… hops make the beer more bitter… so a hoppy beer is probably a bitter beer. I don’t really like my beer too bitter, but a little isn’t bad. So we went to Red Rock for lunch today and I had their Oatmeal Stout. It was so yummy, I had two! And I could feel it going back to work. Not enough to hurt my work, of course. And it’s so nice to be able to work at a job where I can do that. Of course I’m careful, but I can hold my beer just fine thank you! He he okay sometimes not. But today I did just a fine job and am doing well. It’s even worn off already. I just wonder… okay I don’t want to know, how many calories each of them had. I ate a salad for the meal, though! My weight was 158.2 this morning, so it is, slowly, going down.

You know you are really nutty about cooking when your kitchen looks as if all the cabinets have exploded dirty dishes, and there is absolutely no counter space surviving, and yet, you MUST make a batch of brownies...If you have a fairy dishwasher you can lend me, I would appreciate it! Michael and I spent last weekend with a dear friend of ours named Betty. When I graduated from college and got my first "real" job, I rented a room from Betty. Betty is in her early 70's and she's one of the spunkiest women I know... she wears cool jeans, travels the world, and has never met a stranger! Betty knows how to truly live. She has no idea how much I admire her for that! Betty makes "70" look like the best time of your life!While we were visiting, Betty showed me a new cookbook that the local choral society had recently compiled. (I'm easy to please... you show me a new cookbook and I'll be entertained for hours!) Society and church cookbooks are my favorite kind. They are genuine. Cookboo

Ingredients:1 package (18 ounces) refrigerated turtle cookie dough2 ripe bananas, mashed1 & 1/3 cups uncooked old-fashioned oats2/3 cup all-purpose flour1/2 cup semisweet chocolate chipsMethod:Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.Combine dough, bananas, oats and flour in large bowl; beat until well blended. Drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten slightly.Bake 16 to 18 minutes or until edges are brown and centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.Place chocolate chips in small re-sealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until chocolate is completely melted. Cut off tiny corner of bag. Drizzle melted chocolate over cookies. Let stand until set.

The other morning I handed Tank a bowl of Bananas & Cream Oatmeal. After a couple of bites, he began calling out to me while trying to hand the bowl back. I attempted to force another bite in him, but he clamped his mouth shut and refused. Leaving my son in his highchair, I tossed the bowl on the counter, poured myself a cup of coffee, and resumed my normal position of command—staring out the

I was just thinking this morning about the faithfulness of our God. It can almost become a cliche, but it's the truth... He is faithful.God has done so much for Hannah and I. And just as David said, we have never seen the righteous forsaken as well (Psalm 37:25). And it's so amazing how He delights in the very details of our lives (Psalm 37:23).Just last week... pretty much in the same conversation, Hannah was talking about how she'd like some oatmeal (we normally don't keep that in the house)... and then a few sentences later she mentioned how we needed to get a cake for Leah's birthday.THE NEXT DAY an awesome lady from our church brought to us 5 bags of groceries... and guess what was in one of the bags? A box of oatmeal... and a birthday cake mix with icing. HELLO.So here's a shout out to You Father, THANKS for Your faithfulness and Your delighting in our lives.He is simply amazing. :)Since this is my second blog post today... you'll have to see below for the quote of the day

Maple Oatmeal Piefrom Better Homes and Gardens2 eggs, slightly beaten 3/4 cup pure maple syrup or maple-flavored syrup 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup milk 1/2 cup butter, melted 1 teaspoon vanilla 1 cup flaked coconut 3/4 cup rolled oats 1/2 cup chopped walnuts Pastry for Single-Crust PieDirections1. Preheat oven to 375 degrees F. For filling: In a large bowl, combine eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir in coconut, rolled oats, and walnuts. Pour filling into unbaked pastry shell 2. Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean. 3. Cool on a wire rack. Cover with plastic wrap and refrigerate within 2 hours. Store in the refrigerator for up to 2 days (do not freeze). If desired, serve with Cinnamon Whipped Cream. 4. Makes 8 servings

These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.Ingredients1 cup firmly packed brown sugar½ cup butter, softened½ cup shortening2 eggs1 teaspoon vanilla2 cups uncooked quick-cooking oats1 ½ cup all-purpose flour1 teaspoon baking soda¼ teaspoon saltDirectionsCombine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).Heat oven to 350 degrees.Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.

1 tablespoon Molasses3 Raw egg whites1 cup Dark raisins1 1/2 teaspoons Vanilla1 cup Light brown sugar -- packed1 cup Granulated sugar1/2 cup Non-fat dry milk powder1/2 teaspoon Cinnamon1 1/2 teaspoons Baking powder2 1/2 cups Quaker brand quick-cooking -- rolled oats1 cup All-purpose flourPut molasses, egg whites and raisins into blender and blend on high speedjust to mince but not to puree (about 5-10 seconds). Empty mixture intomedium mixing bowl. With mixer beat in on medium speed each of theremaining ingredients, beating well after each addition, adding both theoats and flour in small portions. Switch to mixing spoon if dough becomestoo stiff for mixer. Lightly spray cookie sheet with Pam and wipe offexcess lightly with paper towel; any excess of the cookie sheet may burnwhile cookies are baking. You need only a very light film of the Pam justto keep cookies from sticking. Use 1 measuring teaspoonful of dough foreach cookie and place 2" apart on prepared cookie sheet. Bake in prehea

Best Cookies: Chocolate Chip Oatmeal Cookies By Donna Monday These cookies are a delightful chocolaty twist on the traditional oatmeal cookie.Chocolate Chip Oatmeal Cookies1 ½ cups sugar1 cup butter, softened2 eggs2 ½ (1 oz.) squares unsweetened baking chocolate, melted2 teaspoons vanilla1 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon salt3 cups uncooked quick-cooking oats1 cup semi-sweet chocolate chipsDirectionsHeat oven to 350 degrees.Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, chocolate and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in oats and chocolate chips by hand.Drop dough by rounded tablespoonfuls, 2-inches apart, onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set. Do Not Overbake. Ab

For several weeks, I got an oatmeal for breakfast. I choose oatmeal to lower my body weight (yes I confess right now that I am overweight). And I get bored with the plain oatmeal taste, so today I look up for some oatmeal recipe. here's I found some breakfast recipe from http://mrbreakfast.com , and it got many2 oatmeal recipe. Here's my 2 favourite. Banana Orange Date Oatmeal     * 2 cups orange juice     * 1 cup water     * 1/4 ts salt (optional)     * 1/8 ts ground nutmeg     * 1 and 1/2 cup oatmeal; uncooked (do not use instant)     * 3/4 cup chopped dates or raisins     * 1 medium ripe banana; mashed In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let

Yield: 24 cookies MMMMM--INGREDIENTS------- 1/2 c Margarine; (1 Stick) 1/2 ts Black walnut flavoring; 1/4 c Sugar; 1/4 c Water;at room temperature 1/4 c Brown sugar; 1 1/2 c All-purpose flour; Dry sugar substitute equal; 1 ts Baking soda; To 1/4 cup of sugar 1/4 ts Salt; 1/4 c Egg; whites 1/2 c Black or English Walnuts; 1 ts Vanilla; -chopped Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg ... more »

Cookies1 cup margarine3/4 cup dark brown sugar1/2 cup sugar1 tablespoon molasses1 teaspoon vanilla2 eggs1 1/2 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1/8 teaspoon cinnamon1 1/2 cups 1-minute Quaker OatsCreme Filling2 teaspoons very hot water1/4 teaspoon salt2 cups marshmallow creme (1 7-ounce jar)1/2 cup shortening1/3 cup powdered sugar1/2 teaspoon vanilla1. Preheat oven to 350 degrees.2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and eggs.3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.4. Combine the dry ingredients with the wet ingredients. Mix in the oats.5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt

Corey Ritter, provides tips on how to setup a great in-home workout area/home gym! , the best oatmeal, basic chest workout, and make the combo shoulder press with Step-up! tags technorati : Corey Ritter in home workout home gym chest workout health fitness

Today is day four of the Reject Pantry Project, and I went for the can of whole cranberry sauce. I found a recipe for Oatmeal Cranberry Squares on Cooks.com. They are very easy to make, and while I found them right on the edge of cloyingly sweet, everyone else liked them. Bottom line: I used up a WHOLE Reject Pantry Item, and I made something that tasted pretty good. I might be inclined to leave out the pineapple and/or add some orange zest to the filling mixture next time, for a little more complexity. OATMEAL CRANBERRY SQUARES (from Cooks.com) FILLING: 1 (#1) can whole cranberry sauce 1/2 c. crushed pineapple, drained 1/4 tsp. salt Combine all ingredients for filling. TOPPING: 1 1/2 c. quick oatmeal 1 1/2 c. flour 1 c. brown sugar, packed 3/4 c. butter 1/4 tsp. soda 1/8 tsp. salt Crumble remaining ingredients. Place half of crumbs in an 8 x 10 (or similar size) greased pan. Spread with filling and pat on remaining crumbs. Bake 25 minutes at 400 degrees. Cool and cut into bars.

Wading through comments over at Nutritious Junk, a funky and happening blog by a foodie who likes to dish and review all types of well…”nutritious junk”, was the mention of an organic oatmeal with good specs on calories, protein, and taste. Dr. McDougall’s Organic and Vegan Oatmeal is USDA certified organic and contains no artificial sweeteners or refined sugar, is made with organic rolled oats and pure maple sugar. Sounds yummy, i do like oatmeal, and try to have several times a week for breakfast or even an afternoon delight. Maple is my favorite flavor for oatmeal, so this is right up my alley, maybe for you too. Check out the organic oatmeal details at Amazon. Source [Nutritious Junk] afternoon delight, All Natural, amazon, certified organic, dr mcdougall, earth friendly, Eco Friendly, Food, foodie, maple sugar, oatmeal, Organic, protein, rolled oats, usda, vegan, vegetarian

Prep and Cook Time: 15 minutesIngredients: * 2¼ cups water * dash salt * 1 cup regular rolled oats * ½ tsp cinnamon * ½ cup raisins * ¼ cup chopped walnuts * soy milk, or skim milk * sweetener such as molasses, or honeyDirections: 1. Combine the water and salt in a small saucepan and turn the heat to high. 2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener. Serves 2

Ingredients:12 tablespoons plain oatmeal2/3 cup hot water1/2 apple (cored and unpeeled)3 tablespoons honey2 tablespoons plain yogurtSteps:Mix the water and oats together and let stand until they make a paste. Use a blender to mix the apple, honey and yogurt into a smooth consistency. Add the oat paste and mix again. Smooth the mask onto your face. Let sit for about 15 minutes. Rinse off with lukewarm water.

I’m not sure that naming your food product ‘Monkey Brains’ is the best marketing strategy, but I suppose it did attract my attention. I don’t even like oatmeal that much, but surprisingly I kind of want to try this. Maybe the fruity flavors will make oatmeal taste good, which is probably better than the half pound of brown sugar or cup of syrup I usually have to pour in. We’ll see how I enjoy my free sample of Monkey Brains. (Look for the link on the bottom right.) If anything I’ll put to good use the free stickers that those brains come along with. Technorati Tags: free, monkey, brains, oatmeal, stickers [via the forums]

I’m not sure that naming your food product ‘Monkey Brains’ is the best marketing strategy, but I suppose it did attract my attention. I don’t even like oatmeal that much, but surprisingly I kind of want to try this. Maybe the fruity flavors will make oatmeal taste good, which is probably better than the half pound of brown sugar or cup of syrup I usually have to pour in. We’ll see how I enjoy my free sample of Monkey Brains. (Look for the link on the bottom right.) If anything I’ll put to good use the free stickers that those brains come along with. [via the forums]Technorati Tags: free, monkey, brains, oatmeal, stickers Share This

This recipe is similar to the traditional O'Henry bars that you and I grew up loving. I decided to try it because the chocolate layer is inbetween the oats, making it more portable and less messy. I was actually able to put one in a baggie and send it in a cold lunch with my daughter on a field trip and not have to worry about chocolate smearing all over the plastic nor her fingers. Next time

People always ask me about oatmeal pancakes - a nutritious meal that actually tastes good, too. There is more than one way to make them oatmeal pancakes, and the video will show you how I make mine (see video).   The reason I eat oatmeal pancakes is because I have to stay lean which requires eating foods high in protein, low in fat, and with good carbohydrates (to give me energy).  I also find them quite convenient, as I can eat them when I'm on the go without utensils.

Wet Oatmeal Kisses “The baby is teething; the children are fighting. My husband just called and said to eat dinner without him.” One of these days you’ll shout; “Why don’t you grow up and act your age!” and they will. Or “you guys go outside and find yourselves something to do... and don’t slam the door.” and they won’t. You’ll straighten up their rooms neat and tidy... bumper

Being diabetic means tossing out the packaged cookies that are not protein loaded. So, I had to come up with a recipe for Oatmeal Raisin cookies that are balanced protein and carb. They have 10 gm fat per cookie, but that is fine, because the fat comes from coconut flour and nuts and eggs. These are all natural fats, not transfats, and help make cell walls permeable again for insulin and glucose to get inside cells. They taste great, too! OATMEAL WONDER COOKIES - makes 18 cookies3 pkg Protein Oatmeal, Apples 'N Cinnamon2/3 cup coconut flour1/2 cup splenda2 tbs chia seed2 tbs baking powder1/2 cup vegetable oil4 eggs1/2 cup raisins1/2 cup walnutsMix all dry ingredients. Mix oil and eggs, add to dry mixture. Add raisins and walnuts.Spray a cookie sheet with pan spray. Drop by teaspoon onto cookie sheet and bake at 350F for 20 minutes, or until brown.FAT 10 gm Carbs 9 gm, Fiber 5gm, Protein 5 gm Calories 148

This cookie is hands down the favorite in our house.I have had more people ask for this recipe than any other,Truth be told this is the only oatmeal cookie I have ever made.I talked myfriend Ani into giving me the recipe in college. It was her mothers recipe and she finally gave me a copy after months of nagging.The boys love these,and they will not eat raisins -only in these cookies.You won't be disappointed.OATMEAL RAISIN COOKIESINGREDIENTS3 eggs, beaten1 cup raisins1 teaspoon vanilla extract1 cup butter1 cup packed brown sugar1 cup white sugar2 1/2 cups all-purpose flour1 teaspoon ground cinnamon2 teaspoons baking soda2 cups rolled oatsDIRECTIONSPreheat oven to 350 degrees F .Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. (important step)In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture and rolled oatsDrop by

Ick. Felt a cold coming on over the weekend, took all kinds of overthe counter meds to try to nip it in the bud, but it appears I didn'tcatch it quite in time. Well, as long as it doesn't become a monster,I can deal. Had a pretty interesting night at the restaurant yesterday.Michelle came by with some of her friends; I don't see her quite asoften since she has gotten a 'real' job! Not that her other jobs in thepast weren't on the up and up, but it seems this retail cell phone gigis the one which really made her realize her work ethic potential.Now if we could just get her personal life in gear.....and she knowsexactly what I am talking about.....stop settling girlfriend. Anyway,also the dear Thompsons dropped by. I feel bad for them, as theprevious time they visited someone hit their car in the parking lotand of course ran off. Sadly, as my regular readers know, the restau-rant parking lot has had its share of unreported dings. Phillip hadhis vehicle hit, and Brandy has had hers

These applesauce oatmeal cookies are absolutely delicious, and perfect for a Sunday afternoon spent with the family. Just try this recipe and you'll fall in love with them!Weight Watchers Applesauce Oatmeal Cookies recipeMakes 24 servingsIngredients1/2 cup margarine 1/2 cup brown sugar 4 teaspoons Sweet 'n Low 1 egg 2 cups applesauce (unsweetened, "natural style") 3 cups quick-cooking oats 2 cups flour cinnamon, to taste 3/4 cup raisins or chocolate chips (optional) Preparation1. Preheat oven to 350 degrees. 2. Cream first 4 ingredients together in mixing bowl. 3. Stir in all the rest of the ingredients. 4. Drop onto nonstick cookie sheets. 5. Bake about 10 minutes, or until they brown lightly around the edges. 6. Do not overbake. 7. These are supposed to be very soft.WW POINTS per serving: 3Nutritional information per serving: 160 calories, 4.8g fat, 1.7g fiber

Oatmeal Rolls 2 cups water 1 cup oats (quick cooking kind or the regular kind - not the instant packet kind) 3 tablespoons margarine or butter 1 tablespoon active dry yeast 1/3 cup warm water 1/3 cup brown sugar, packed 1 tablespoon sugar 1 1/2 teaspoons salt 4 cups flour (depending on the (more…)

I woke up this morning itching to bake something. I didn’t have to be at school until 1pm, and the oven was just calling to me. I rummaged through the cupboards and fridge and determined that I had the ingredients to make some chocolate chip cookies, though I didn’t want to make just the usual plain ol’. Flipping through Mark Bittman’s How to Cook Everything, his oatmeal cookies caught my eye. I followed the recipe pretty much exactly, except that I upped the cinnamon, added ground ginger, and dark chocolate chips. The resulting cookies are chewy with oatmeal and warm with just a hint of spice. The cinnamon and ginger are not overpowering, in fact, they barely whisper to you that they’re in there. They lend a subtle complexity that makes people wonder just what’s in those little cookies. I suspect a little nutmeg would be good as well, though it might give itself away more readily than the ginger and cinnamon. I don’t own an electric mixer, so

Grandma's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two -toa-pack and is offered in several varieties, including oatmeal raisin. Now you can bake up acouple batches all your own with this kitchen clone. Just be sure not to over do it in the oven.You want these cookies soft and chewy when cool -- just like a happy grandma would make 'em -- so take them out when they are just beginning to turn light brown around the edges.1/2 cup raisins1/3 cup water1/2 cup vegetable shortening1 egg1 1/2 cups dark brown sugar1 1/2 teaspoons vanilla2 cups all-purpose flour1 1/4 cups oats (not instant)2 teaspoons baking soda3/4 teaspoon cinnamon1 teaspoon salt1/2 cup raisins1.Preheat oven to 275 degrees.2.Combine raisins with water in a food processor and blend on high speed for about 1 minute oruntil very smooth.3.Combine this raisin puree with the vegetable shortening, egg, brown

These muffins are terrific for breakfast or a break. They are loaded with nutrition and fiber, AND very tasty. Ingredients: 1 1/2 cups oatmeal (instant) 1 1/2 cups boiling water 1 cup all purpose flour 1/2 cup whole wheat flour 3/4 teaspoon salt 3/4 teaspoon baking soda 2 teaspoon baking powder 1/2 teaspoon cardamon 2 ripe bananas 2-4 tablespoons vegetable oil 1 egg1 teaspoon vanilla 3/4 cup brown sugarMilk as needed to make a medium-thick batter. Instructions: Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray, or a six cup Texas sized muffin tin. In a large bowl, mix together the oats and boiling water. Mix well until fully hydrated. In a medium bowl, mix together the flours, salt, baking powder, baking soda and cardamon. In a glass measure, mash the bananas thoroughly with a fork. Add enough vegetable oil to reach the 1 1/8 cup mark. (A little more is ok - say, a cup and a half) Stir together, t

Oooh, when I saw this top I instantly loved it. Then I read the description and I loved it even more. Found at Mighty Flirt, this super soft cotton top in oatmeal is simply yummy. Here is the description from the site...Never the sort to drink one too many, blurt out attention-seeking obnoxious comments, or desperately hang all over a crush, you've always been the even-keel, disarming chick who's genuineness is magnetic, yet would never be labeled naive. That's right, you're the enviable type that both women and men adore, and your fresh, minimalist style matches your unpretentiousness inch for inch.Lucia top from designer Katrin Schnabl doles out an idyllic intermingling of tough and romantic cloaked in understated elegance. Constructed from super soft cotton jersey in a heather oatmeal shade, the fitted top has a Grecian-style draped neckline. Cascading sleeves are opened through the bottom shoulder and upper arm, and billow at the elbow with angled seaming.Needless to say, wh

I must admit that I never tasted oatmeal until about 8 years ago when my husband made a bowl for me. Growing up I ate grits slathered in butter,salt ,pepper and bacon. But oatmeal has become a weekend morning breakfast that we all enjoy.I make baked oatmeal and usually serve it with a simple fruit salad of banans,apples and strawberries. Sometimes I will serve turkey bacon as well. My husband and I love this stuff,especially on cold mornings like the one we are having today.This recipe came from an old PA Dutch cookbook .Baked Oatmeal1/3 cup butter2 large eggs3/4 cup brown sugar1 1/2 teaspoons baking powder1 1/2 teaspoons vanilla1 teaspoon nutmeg or cinnamon1/4 teaspoon salt1 cup milk2 tablespoons milk3 cups oatmeal (regular or quick)Melt butter.Grease 1 1/2 quart baking dish and drop in eggs and beat well.Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.Whisk in butter and both measures of milk, then add oats.Stir well, and refrigerate overnigh

I had very ripe bananas that I wanted to use up so I made banana oatmeal cookies. I usually make banana muffins or bread but wanted something different.These cookies are so good.They are cakey,so they remind me very much of banana bread. I omitted the nuts because I couldn't find any walnuts or pecans in the cupboard ( even though I know I have a bag of both!) but they weren't missed .And the kids would prefer them without anyway.I cooked these at 375 instead of 400 because my oven gets hot,and they cooked for about 11 minutes and came out perfect.It made 36 cookies .INGREDIENTS:1 1/2 cups all-purpose flour1 cup white sugar1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg3/4 teaspoon ground cinnamon3/4 cup shortening1 egg, beaten1 cup mashed ripe bananas1 3/4 cups rolled oats1/2 cup chopped walnutsDIRECTIONS:Preheat the oven to 400 degrees F (200 degrees C).In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening unt

Add to: Recipe Box | | humboldt_honey, 04/03/08Oatmeal Chocolate Chip CookiesIngredients (use vegan versions):    1 1/2 cups (355 ml) rolled oats    5 tablespoons (74 ml) nut milk    1 teaspoon (5 ml) lemon juice    2 cups (473 ml) packed brown sugar    3/4 cup (177 ml) shortening ...

Add to: Recipe Box | | sharway, 04/03/08Oatmeal Raisin Cookies (low fat, low sugar)Ingredients (use vegan versions):    1 cup flour    1/2 teaspoon baking powder    1/4 teaspoon baking soda    1 teaspoon salt    1 1/2 cup oats    1/2 cup sugar    1 teaspoon cinnamon    1 ...

Add to: Recipe Box | | gardengate, 04/03/08Almond, Oatmeal, Chocolate Chip CookiesIngredients (use vegan versions):    1 cup raw almond butter    1 teaspoon pure vanilla extract(I use the Watkins brand)    1/4-1/2 cup pure maple syrup    1/4 cup brown sugar (I use a natural and organic brand)    ...

Add to: Recipe Box | | ChefLindsay, 04/11/08Tropical Oatmeal Raisin CookiesIngredients (use vegan versions):    1 cup all-purpose flour    1 cup old-fashioned oats (NOT quick cooking)    1 cup packed brown sugar    1/3 cup golden raisins    1/3 cup flaked sweetened coconut    1/4 cup chopped macadamia nuts  ...