Baked Pumpkin Pie Oatmeal

Tomorrow is Thanksgiving, so you’ll need something appropriate to eat for breakfast right?

Try this Baked Pumpkin Pie Oatmeal. It’s delicious…and easy to make too!

Baked Pumpkin Pie Oatmeal

Ingredients:

• 1 (15 oz.) can Pumpkin Puree
• 1/2 cup Brown Sugar
• 2 large Eggs
• 1 teaspoon Pumpkin Pie Spice*
• 1/2 teaspoon Salt
• 3/4 teaspoon Baking Powder
• 1/2 teaspoon Vanilla Extract
• 1 1/2 cups Milk
• 2 1/2 cups Dry Old-Fashioned Oats

*1 teaspoon Pumpkin Pie Spice:

• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/8 teaspoon Ground Allspice or Cloves
• 1/8 teaspoon Ground Nutmeg

PREHEAT to 350 degrees. WHISK pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt and baking powder. WHISK in milk.

 

MIX in dry oats. COAT 8 x 8 dish with non-stick spray. POUR in mixture. COVER with foil and BAKE 45 minutes. REMOVE foil after 35 minutes.

 

Enjoy!

It’s an easy breakfast treat for a cool fall day. As an added bonus, the recipe makes about 9 servings, so you’ll have enough for your whole family (or for leftovers!).

Credit: Baked Pumpkin Pie Oatmeal recipe adapted from Budget Bytes. Photos taken by me.

Bacon Pumpkin Pie Truffles

Anyone planning on going non-traditional this Thanksgiving?

These truffles are the perfect way to ease away from the traditional and surprise your guests.

I found this recipe for Bacon Pumpkin Pie Truffles on FOODBEAST that basically takes a good old regular pumpkin pie, with addition of brown sugar-baked bacon thrown in the batter, and deconstructs it. The idea is simply amazing and I wish I thought of it.

For the full recipe, please visit FOODBEAST. If you make them, please comment and let me know how they turn out.

What other recipes are on your Thanksgiving menu this year?

Credit: Photo and recipe by FOODBEAST.

Creamy Lemon Dessert

I have a sweet tooth.

A major sweet tooth.

I’ll pretty much eat almost any dessert. It’s kind of a problem.

My love is the opposite though. He doesn’t like sweets very much at all. Well, with the exception of any dessert his mother makes. Apparently her sweets don’t count.

This is well and good, except I like to bake. Since it’s just the two of us, if I bake, I’m left to eat all of baked goods myself. There in lies the problem. Well, that combined with my utter lack of willpower when it comes to sweets of almost any kind.

This dessert I’m going to share with you is one of the few desserts that my love likes and will actually eat.

Creamy Lemon Dessert

Ingredients:

• 9-inch square pan
• 2 cups heavy whipping cream
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup lemon juice
• Few drops yellow food coloring (optional)
• 16 graham cracker squares
• 2 tablespoons granulated sugar
• 1/4 cup (1/2 stick) melted margarine or butter

POUR heavy whipping cream into a large bowl.

CHILL in the refrigerator. Whipping cream will whip better in a cold bowl.

In the meantime, PREPARE the graham cracker crust.

HEAT oven to 350 degrees.

PLACE a few crackers in a plastic bag and CRUSH into fine crumbs using a rolling pin or can.

REPEAT until all crackers are crushed.

MIX cracker crumbs, sugar, and butter/margarine in a medium bowl.

PRESS mixture firmly and evenly along the bottom of a 9-inch square pan.

BAKE 10 minutes.

COOL. While crust is cooling, continue with the rest of the recipe.

MIX sweetened condensed milk and lemon juice in a small bowl. Set aside.

ADD a few drops of yellow food coloring to the chilled heavy whipping cream (optional). This is purely to achieve that “lemon” color. I omit this step and my dessert turns out more of a white than a yellow, but that’s fine with me.

BEAT the whipping cream with an electric mixer on high speed until stiff peaks form. This usually takes 5 or 6 minutes.

Gently POUR the lemon mixture over the whipped cream.

FOLD together using a rubber spatula. Continue mixing until ingredients are blended.

POUR the folded mixture over the cooled graham cracker crust.

SPREAD evenly.

COVER and REFRIGERATE at least 2 hours but no longer than 48 hours.

SERVE by cutting into 3-inch squares.

COVER and REFRIGERATE any leftover dessert.

Credit: Photos taken by me.  Dessert in the photo was made by me as well.  Recipe adapted from Betty Crocker’s Cooking Basics.

Thanksgiving 2010

I figured before Thanksgiving was too far in the past (and it’s already been a week), I should post about it and the cooking I did for the holiday.  My love and I were lucky enough to be invited to our friends’ house to celebrate and we had a really wonderful time.  Thanksgiving is one of my very favorite holidays.  I mean, what’s not to like about a holiday centered around getting together with family, friends, football, and food?

What was really great too, was that I got assigned food to bring.  Yay!  Since I live so far away from my family, I long for the parties I miss and the food I don’t get to bring to them.  I get jealous when I hear of the cupcakes and dessert my cousin got to make.  :(

Back to Thanksgiving though…I got assigned dessert, but I kind of got carried away reading my recipe book and ended up making an appetizer and side too.  I’ll post recipes later, but here’s what I brought to the festivities: Deviled Eggs, Mini Cornbread Muffins, Peanut Butter Marshmallow Crunch Brownies (which are always a hit), Creamy Lemon Dessert, and I picked up a store-bought Pumpkin Pie.

Thanksgiving was wonderful and our hosts were beyond gracious.  There was so much yummy food (delicious crab dip, tasty turkey, succulent honey baked ham, yummy spiced cider, and so much other great stuff) that my tummy is still recovering from the over indulging.  I LOVE THANKSGIVING!!!

     

Credit: All food pictured make by me and all photos taken by me as well.