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Monthly Archives: November 2012

Overnight Oatmeal in the Crock Pot

Happy sunny Sunday afternoon! As promised, here is the recipe for a favorite at our house, Overnight Oatmeal. It’s perfect for cold, chilly mornings when you want a hearty wholesome breakfast as well as those times when you are entertaining and need a quick breakfast that everyone can “serve” to themselves :) I like to create a “buffet” of toppings for everyone to make their oatmeal they way they like to. Toppings such as raisins, toasted nuts, brown sugar, dried or fresh fruits and milk.

Overnight Oatmeal in the Crock Pot

Serves 4 (can be doubled)

Ingredients

1 cup steel-cut oats

4 cups water (can use apple juice or a combination depending on the flavor you want)

1/2 cup milk or cream

1/2-1 vanilla bean (actual bean is much more flavorful than the extract)

1-2 cinnamon sticks

1 tsp cinnamon (optional, we just like extra)

*Can add chopped, peeled apples to the crock pot for an Apple Cinnamon version of the recipe

Directions

Spray the inside of a crock pot  with non-stick cooking spray. Add all ingredients and stir. Cover and set crock pot on “low” setting. I usually do this about 9 or 10 p.m. for it to be ready about 6:30 a.m. In the morning, open lid and stir. Set up bowls of assorted toppings such as raisins, dried cranberries, brown sugar, fresh fruit, toasted nuts, really the possibilities are endless…Enjoy!

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Sharing…Recipes for Thanksgiving

Thanksgiving Turkey

Thanksgiving Turkey (Photo credit: Wikipedia)

Good morning! I’ve been scouring cookbooks and cooking magazines and websites over the last couple weeks in anticipation of the “big” meal next week. Of course, we have our tried and true  favorite’s at the Barhorst household, but each year I like to throw in something new, something different to put a fresh spin on the meal. This year I’ve been looking how to cut some butter out of the meal, hopefully without compromising taste and so that no one notices! Another idea I have is to use my new favorite bread, The Sprouted Bakehouse’s Seven-Grain Bread, in my stuffing. Everyone seems to love my stuffing, and this bread which is so yummy (I use it everyday for toast) and so low in fat and high in protein I think it will work very nicely. It has lots of texture and will hold up well in stuffing. (I will post that recipe soon as well as my much requested “Crock Pot Oatmeal” which is a necessity for Thanksgiving morning. An easy meal that everyone can serve to themselves and add their toppings of choice and best yet, it’s already made when you wake up that morning :)

So, I’d love to hear what you’re making and what your specialities and tips are for this fast approaching Thanksgiving Holiday. Or, if you need any tips or inspiration, just ask me, I’d love to help! Thanksgiving is one of my most favorite meals to prepare. I love making everyone’s favorites dishes and hearing how they look forward to them each year. This past week I’ve been polling my kids as to what food is absolutely necessary for them. It’s fun to hear what they look forward to :)

Happy Monday and t-minus 9 days until turkey day! Let’s get cooking!

Pumpkin Spice Muffins with Cinnamon Glaze

Greetings friends! I discovered a yummy pumpkin muffin this morning that is pretty healthy and a huge hit with the kiddos, especially because it had frosting! It goes right along with my love of everything pumpkin flavored and would be most wonderful with a Pumpkin-Spiced Latte.  Hope you enjoy this treat as much as we did!

This recipe makes only 12 muffins, but they are BIG muffins, the kind that overflow from the tin :)

Ingredients:

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 TBL baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice

1 heaping tsp cinnamon

1/2 cup butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1 egg, plus 1 egg white

1 tsp vanilla extract

1/4 skim milk

1/4 cup fat-free half and half (or regular cream)

1 cup pumpkin puree

Glaze ingredients

1/2 cup powdered sugar

2 ounces low-fat cream cheese, softened

dash of cinnamon

dash of milk, if needed to thin for drizzling

Directions

Preheat oven to 350 degrees.  Spray muffin tin, even the top since muffins will overflow, with non-stick cooking spray or add muffin liners.

Using mixer, cream butter and both sugars, add eggs, vanilla, milk, half and half and pumpkin puree. Combine dry ingredients, flours, baking powder, salt, pumpkin pie spice and cinnamon.

Divide batter among 12 muffin tins. They will be very full. Bake for 25-30 minutes until cooked through. Cool in pan about 20 minutes.  Move muffins to a rack to finish cooling.

Mix glaze ingredients and drizzle over muffins.

I calculated each muffin to be 7 PointsPlus.

Recipe adapted from RecipeGirl.com

 

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