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Baked Oatmeal Recipe

Baked Oatmeal

Baked oatmeal is requested multiple times a week in my house. Whenever I say we’re having oatmeal, the immediate response is “are we having baked oatmeal?”

A few months back I was desperate for some new, inexpensive, ideas for breakfast. We were getting tired of the three or four options, so when I came upon this recipe on Money Saving Mom‘s website I was thrilled. It’s so easy to make, and the best part is you make it the night before and just pop it in the oven in the morning. Most times Joel wakes up before me and puts it in for me allowing me time to wake up or feed the baby.

Baked Oatmeal

This picture shows just how much we love this stuff. Our family of five cleans the pan. I’m thinking I’m going to need to increase the recipe by 50% so we can have a little bit leftover, maybe.

Baked Oatmeal

1/3 cup Butter, melted

2 large Eggs

3/4 cup Raw or Brown Sugar

1 1/2 tsp Baking Powder

1 1/2 tsp cinnamon

1/4tsp salt

1 1/2tsp Vanilla

3 Cups Oats

1 Cup plus 2Tbs Milk

Beat Eggs, sugar, and butter together. Mix in baking Powder, cinnamon, salt, and vanilla.

Stir in milk and oats. Pour into a greased 9×13 baking pan and cover well. Place in frig overnight. In the morning bake at 350 degrees for 35-45 minutes until set in the middle. If you want to freeze this for later you can either pour it into a greased foil pan and cover well before placing in the freezer or you can pour it into a freezer bag. When you are ready to use take it out the day before and place it in the frig. If it’s in a freezer bag you will need to dump it into a baking pan and cover before you go to bed.

Joel and I prefer it just by itself, but my girls like it served with milk. Either way you are in for a treat!

I’m linking this to Monday Homestead Barn Hop.

Enchilada Lasagna Recipe

Enchilada Lasagna is a favorite recipes at our house. Imagine my surprise when I realized that I had’t shared my recipe for Enchilada Lasagna. I couldn’t believe it when I went searching for it and came up with nothing. Since I came up with Enchilada Lasagna (which was totally from laziness because I didn’t want to roll up individual enchiladas) I have since found out that others had already come up with the same thing. You may find it under Mexican lasagna, Enchilada casserole, or something like that, but like I said I came up with it on my own. I guess it’s true that there is nothing new under the sun!

The other day I tried making it in the electric skillet, as you can see in the picture, and it turned out great! I’m looking forward to having another method of making this that won’t heat up my kitchen.

I will give you quantities, but please know that this is one of those recipes that you really just through in what you have. I use dried beans so I never measure, I just use what looks right from a pot of beans and freeze the leftover for next time. Put in however much or little your family will like.

 

Enchilada Lasagna in the electric skillet.

Enchilada Lasagna in the electric skillet.

Enchilada Lasagna

6 Fajita Size Soft Taco Shells

2 Cans Tomato Sauce (12oz)

1 Taco/Enchilada Seasoning Packet or use this recipe

2 cups Black Beans

Ground Beef (optional)

2 cups Corn

2 cups Shredded Cheddar Cheese

 

Directions

Mix seasoning with tomato sauce in a medium size pan. Add black beans, corn, and beef if you’re using it; heat through. Pour a small amount of sauce in the bottom to keep it from burning. Tear tortilla shells to fit pan. I like to keep one as large as possible and tear the other one to fit. I also like to tuck the edges of the smaller ones under the bigger one making it easier to spread the sauce for the next layer. Next add another layer of the sauce mix and the sprinkle a thin layer of cheese. Repeat two more times, leaving the largest amount of cheese for the top. Bake in the oven at 350 degrees for 20 minutes or until heated through and cheese is melted or you can do it in your electric skillet @ 200 for 20 min until heated through and cheese is melted.

Serve with sour cream and anything else you usually like with Enchiladas.

 

I am sharing this at the Homestead Barn Hop!

Spaghetti Seasoning Recipe

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My method of making spaghetti sauce has evolved over the last few years. I used to just buy whatever jar of sauce was on sale at the store that week and call it good. But when I started making my own pizza I didn’t want to pay the money for the “special” cans of pizza sauce so I would use spaghetti sauce and freeze half of it for the next time. Then there was one evening when I made up the dough for the pizza and realized I had no sauce. Oh snap, what to do now. Well, I grabbed a can of tomato sauce and added Italian seasoning to it. I didn’t even measure, I just did it to taste. And you know what? It was amazing and everyone raved about it. Then I go to thinking, if making my own pizza sauce tasted this good, maybe making my own spaghetti sauce would taste great as well. And it did. I started using tomato sauce and adding in Italian seasoning, garlic powder, and onion powder to taste and it was wonderful.

Up until this point I had never used Italian seasoning in my life. Now I was going through it like crazy!

Things changed when I made the switch to organic tomato sauce. The sauce was MUCH sweeter and it didn’t seem to matter how much seasoning or salt that I put in it, it still didn’t taste right. In desperation I turned to my More Make-A-Mix Cookery” target=”_blank”>More Make a Mix cook book and tried their spaghetti seasoning recipe hoping that with the extra seasonings they added it would give a more rounded flavor, and I was not disappointed!

I follow the recipe for the seasoning, but not for the sauce itself. It does call for green pepper flakes (which I had never heard of), but I use red pepper flakes and use half of what is called for. You will want to adjust that to your heat preferences. I would use 1 packet for 1-2 cans of tomato sauce, and 2 for 3 cans of sauce. Last night I used 3 packets for 3 cans of sauce and it was mucho caliente!

Spaghetti Seasoning Mix

1-1/2 tsp dried minced onion

1-1/2 tsp dried parsley

1-1/2 tsp cornstarch

1 tsp dried green pepper flakes

3/4 tsp salt

1/8 tsp dried minced garlic

1/2 tsp granulated sugar

1/4 tsp ground oregano

1/4 tsp ground basil

Mix them all together. You can either add it right away and heat sauce through, or you can store in foil or a sealed container and keep in a cool dry place for up to six months. Be sure to label and put the date on.

I don’t add in the sugar. I try to cut out sugar whenever possible, plus I don’t like sweet spaghetti sauce.

 

How do you like your sauce, sweet or savory?

 

*Please not that the link for the cook book is my amazon affiliate link.

Recipe: Jell-o Punch

My mom got this recipe from a friend at church years ago. It makes a great punch to serve at parties, but it also makes a great summer treat. We just use an ice cream scoop to fill up a glass with the frozen mix and pour ginger ale on top. So delicious!

 

Jell-o Punch

Ingredients

  1. 1 Lg box of Jell-o (we usually use strawberry flavor but whatever)
  2. 2 cups boiling water
  3. 2 cups sugar
  4. 4 cups cold water
  5. 2 (46oz) Unsweetened Pineapple juice
  6. 2 liter bottle of ginger ale

Directions

  1. Mix Jell-o, boiling water and sugar together until completely dissolved.
  2. Add cold water and pineapple juice and stir.
  3. Freeze.
  4. Thaw out four hours before using.
  5. Scoop out into punch bowl.
  6. Add 2 liter bottle of ginger ale to the bowl and serve!

Preparation time: 10 minute(s)

Cooking time:0

Number of servings (yield): 12

I’m linking this toThe Morris Tribe Blog Carnival    

The Best Darn Tomato Sauce You Will Ever Make!

We have been busy little bees around here. Tomato season is upon us, and though the tomatoes around here are lacking in size, they are not lacking in taste. My mother-in-law recently made lasagna with her homemade tomato sauce and we discovered something. My husband REALLY prefers her homemade sauce over the canned stuff from the store. This may sound like a “guys always like their momma’s cookin the best” situation, but it’s more than that. The canned stuff always messes up his stomach a little, and he never likes to do leftovers the next day, I have to wait a day before sending leftovers in his lunch. Not so with his mothers homemade stuff. I think it has to do with the fact that there are also carrots and onions in her recipe that help to counter the high acidity from the tomatoes. That’s my best guess at least.

Did I mention that it is D-e-l-i-c-i-o-u-s?!

The first batch we did we froze. Since our freezer is full of a recent frozen fruit purchase, we are canning the next batch. I think we will end up with 10 plus quarts of the tomato sauce. This is my first time canning and I’m so excited! Since its tomatoes there is no water involved, which is kind of a bummer since that is the part I’m really nervous about, but that will have to wait until next time.

 

This recipe is originally from Tupperware of all places. Back in the day when putting up food was still a normal part of life, Tupperware came out with their Square round freezer containers. They were trying to show how you could freeze your food instead of canning.

 

Tomato Sauce

 

You will need:

20 large tomatoes (or in our case, 7lbs of really small tomatoes), washed, cored, and cut into chunks

3 onions chopped (about 4 cups)

4 large carrots or 6 smaller ones (shredded or sliced)

8tsp Parsley

3T Sugar

2T Salt

3/4tsp Pepper

Place all the ingredients into a large pot. Slowly bring to a boil, stirring often.

Lower heat and simmer 45 minutes or until mixture is thickened.

Let cool slightly and then pour into blender or food processor. Start on low and work up to high speed until smooth.

If you are freezing- Pour into serving size containers and allow to cool completely before placing it in the freezer to prevent freezer burn. Secure seal, date it, and place in your freezer.

If you are canning- Return to pot and reheat. Pour into prepared jars, leaving room at the neck. Place sterile flat on and secure ring. Date it and place in your pantry.

Update: It’s probably best if you water bathe them in hot water. You can reheat, pour into the jar and just place them in your pantry, but you need to always pull from the bottom where it is hottest, and you risk them going bad if it wasn’t hot enough (that’s what happened to me. 5 jars of sauce down the drain. Made me sick.) It’s best to follow the instructions in “Ball’s Blue Book Guide to preserving” just to be safe. Sometimes old methods aren’t the best for beginners (like me!)

 

(Please note the amazon link is my affiliate link)

 

I am linking this to             The Morris Tribe Blog Carnival

Recipe: Sunshine Cake

This is a favorite family recipe. A family friend made it for a women’s get together for church when I was a girl. We got the recipe from her and the rest is history. So here’s to you Nancy!

SunShine Cake

What you’ll need:

1 Yellow Box Cake mix

3/4 cup Cooking oil

4 Eggs

1 11oz can of Mandarin oranges (juice included)

1 8oz container of Cool Whip thawed

1 20oz can of crushed Pineapple (juice included)

1 small box of Vanilla Pudding

Directions

Pre-heat oven to 325 degrees

Grease a 9×13 pan

Mix cake mix, oil, eggs and Mandarin oranges together

Pour into greased pan and bake for 35 minutes.

Allow to cool completely

Topping

Thoroughly mix Cool Whip, pudding and pineapple together

Spread on top

You can serve immediately or place in the refrigerator to allow topping to firm slightly. Either way is fine but I like it chilled better.

I am linking to Tasty Tuesday over at Balancing Beauty and Bedlam!