Baked Oatmeal cups

INDIVIDUAL BAKED OATMEAL CUPS

1 egg

1 teaspoon vanilla extract

1 cups applesauce, unsweetened

1 banana, mashed

1/4 cup honey

2 1/2 cups, Old Fashioned rolled oats 

1/8 cup chai seeds (optional)

1 tablespoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk 

Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds.

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl.

Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients.

Finally pour in milk and combine.

Line a 12 cup muffin tin with paper liners.

Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings.

Add the toppings. 

Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

2 1/2 cups flour

3/4 cup cocoa powder

3 cups shredded zucchini (about one 10" zucchini)*

1/2 cup chocolate chips

Preheat oven to 325°F. Grease and flour 13 x 9  cake pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tooth pick inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

If you want to frost it this frosting works great

Chicken Casserole

AMISH CHICKEN CASSEROLE

8 oz. noodles, cooked

2 c. cooked chicken, cubed

2 c. chicken broth (can used canned)

1 c. milk

1 can mushrooms

2 tsp. salt

1/2 tsp. pepper

1/2 c. margarine

1/3 c. flour

1/3 c. grated Parmesan cheese

 

Melt margarine, then add flour and stir until smooth. Gradually add

milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese. Bake 30 minutes at 350º.

Blueberry-Rhubarb Jam

BLUEBERRY - RHUBARB JAM  

5 c. raw rhubarb

1 c. sugar

1 lg. pkg. raspberry Jello powder mix

1 can Wilderness blueberry pie mix

Cook rhubarb and sugar together. Add Jello and pie mix. Seal in jars.

Orange Zucchini bread

Orange Zucchini bread

Makes one very dense loaf.

Ingredients: 

2 cups flour

2 cups shredded zucchini

1 teaspoon salt, scant

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1 cup applesauce, or egg substitute

1/3 cup vegetable oil

zest of one orange

1/2 teaspoon vanilla

1 tablespoon orange juice

1/3 cup walnuts or raisins (I prefer raisins)

Glaze:

1/2 cup powdered sugar

2 tablespoon orange juice

1/4 teaspoon zest

Preparation:

1. Preheat the oven to 350. Grease one loaf pan.

2. Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside.

3. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture.

4. Wash and zest the orange.

5. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined.

6. Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan.

7. Bake for 50-60 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean.

8. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined.

8. Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling.

9. While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.

Egg bake with crunch

Egg Bake Crunch

8 slices of bread, crusts removed and cubed

1 1/2 cups cubed ham (I used deli sliced ham)

6 to 8 slices of Velveeta or Kraft singles (Velveeta works best)

Put cubed bread in 9 x 13 inch pan. Top with ham and cheese.

Mix in another bowl:

3 cups milk

8 eggs 

1 tsp. dry mustard

Pour over bread in pan.

Corn flake topping:

2 cups slightly crushed corn flakes

1/3 cup of melted butter

Cover with foil and refrigerate over night. Uncover and top with corn flake  topping, place in 350º oven and bake for 50 to 60 minutes.  Check at 40 minutes with knife, if knife comes out clean it's done. Let sit for 5 minutes, serve and enjoy.

***I like to set the casserole dish out for about half an hour before placing in hot oven.