Baked Amish Oatmeal

Amish Baked Oatmeal

1 1/2 cups quick-cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter melted
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Toppings:

Warm milk
fresh fruit and/or brown sugar, optional
yogurt

Combine the first eight ingredients; mix well. Spread evenly in a greased 13 in. x 9 in. x 2
in. baking pan. Bake at 350 for 25-30 minutes or until edges are golden brown.
Immediately spoon into bowl and add various toppings.

This is yummy! I put it in a preheated cast iron pan which made it crispier. I like the leftovers on top of my yogurt the next day.

Brigadeiros

This is a fantastically delicious Brazilian treat. Here is one way to make them.

1 can sweetened condensed milk
1/2 stick butter
2 T Nestle Quik OR 1 T Quik + 1 T Hershey cocoa (darker chocolate taste)

Mix together and add butter in saucepan. Heat and stir continuously on low heat until it is a rolling boil and you can scrape and see the bottom of the pan. Stir for an additional two minutes. Cool, and then place in fridge to cool overnight. Roll into balls and roll in one of the following toppings: chocolate sprinkles, any kind of sprinkles, slivered almonds, graham cracker crumbs, white chocolate shavings, dark chocolate savings, or any yummy topping. Put in mini baking cups and try to share with others.

Chicken salad in tomato cups

1/4 cup low fat mayo
1 tsp. dijon mustard
salt and pepper
1 cup cooked and diced chicken breast
1/4 cup grated carrots
1/4 cup celery (I used cucumbers tonight!)
4 tomatoes

Combine mayo, mustard, salt, pepper, chicken, carrots and celery.
Cut the tops off tomatoes and save them. Scoop out the seeds and pulp. Fill with chicken salad and plate tops on as lids.

Yummy way to use up our tomatoes from our garden!

Whole wheat bread

YUM. Enough said.

2 packages dry yeast
1 3/4 cups warm water
2 T brown sugar
3 T oil
1/4 cup honey
2 tsp. salt
2 1/2 cups whole wheat flour
2 1/2 cups flour
6 T soft butter

1) Dissolve yeast in water (wait for the poof!)
2) Add brown sugar, oil, honey, salt, and 1 1/2 cups of whole wheat flour. Mix well.
3) Stir in remaining whole wheat flour and enough flour to make a stiff dough (it is less dry the less flour you add - it just is stickier dough)
4) Knead in the bowl or on a floured surface for 10 minutes. Cover in bowl and let rise for 1 1/2 hours - this process can be sped up by letting it rise on a warm oven (OR put in fridge and leave overnight)
5) Divide into equal parts depending on loaf pan size. Shape into loaves and let rest for 10 minutes
6) Place in loaf pans (or shape into rolls and place in pan)
7) Cover and let rise till doubled. You can brush the dough with egg wash to give it a golden crust)
8) Bake in a 375F oven for 12-15 minutes. Brush with milk or butter while warm
9) EAT!

*I like to make mini loaves because they are a bit easier to slice, they are so cute, and my kids consume food really well if it is so cute and small...
*I usually triple the recipe, and freeze any remaining bread after the first day. Then I can get it out, thaw, and it is like we have fresh bread again.

Homemade Corndogs

My kids love corndogs, but they are so expensive if I splurge and buy them from the store. I made them today for about $2 for 8. A bit of savings, but also a lot of fun for the kids to watch mom try to figure it all out.

1 pack of hot dogs
1 package of corn muffin mix made with only 1/2 the milk or water on package directions
skewer sticks, broken in half
(I might make mini corn dogs next time - maybe even without the stick swords)

Slowly slide the stick through the hot dogs, then roll/spread batter on the hot dog. Heat oil in pan on top of stove. Keep it at medium heat (this takes about 20 minutes to heat it slowly) until a test drop of batter browns in about 30 seconds. You don't want to have it heat up too fast (or too slow either). Place skewered hot dogs in oil and brown on all sides, turning every few seconds. This will cook and brown quickly so don't walk away!
Lift out of oil with slotted spoon or spatula, and drain/cool on plate. Serve with corn dog toppings of your choice!
(Cool the oil and save for another frying adventure, or discard - in a container - to the trash)
The kids loved this kitchen adventure and even said they were as good as store bought corn dogs. I even made a fried cornbread for Evelyn who doesn't like hot dogs, but likes the fried bread.

You can also make your own Chinese spring rolls this way - cabbage mixed with ground pork and a bit of seasoning/sauce rolled up in the thin papery wraps - then fried. (Google this for a specific recipe!) Yummy. Happy Frying!

Chicken Cordon Bleu Casserole

We had all this leftover ham from Sunday's dinner and Greg told me to find a recipe online with ham in it and try it out. So I found this recipe for a Chicken Cordon Bleu Casserole and it turned out to be simple and quite yummy!

Ingredients:
2lb chicken breasts cut into chunks
bread crumbs
1 egg
8oz. swiss cheese, cubed
8oz. ham, diced
1 can (10.5 oz) cream of chicken soup
1 1/2 C milk

Directions:
Whisk together the egg and 1/2 C of milk. Dip chunks of uncooked chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chicken chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 C milk, mix well and pour over all. (I added some bread crumbs on top as well)
Bake at 350 for 30 minutes or until tender and bubbly.

Enjoy :)

Pasta sandwiches

We got this idea from Brandon and Laura, and since we are a pasta loving family, we love this idea too!
Cut out the innards of hoagie rolls. Insert warmed pastas and sauces of your choice. Yummy. Last night I made 4 different kinds of pastas and sauces and we had a major noodle night. I think an easier way of doing it would be to save up all the leftover pasta dishes (freezing if necessary) and then dishing them up inside rolls to fancy up the leftovers. Live and learn.