I had made oatmeal in the crockpot once before, and while I love the convenience of wake up and breakfast is hot and ready (and I'm a wake up hungry kind of girl), I didn't love the crust around the edge of the crockpot and it was a bit creamy for my liking. So here was my try number two. The first time I used steel cut oats, didn't spray the crock with cooking spray, and used a newer crockpot (they run hotter than the older ones). This time I used old fashioned oats, sprayed the crock, and used my older one. No crust, no sticking at all, but still pretty creamy. I'm seriously considering getting a light timer to plug my crockpot into and setting it to start cooking only a few hours before breakfast since I like my oatmeal more firm. In the meantime, this recipe yielded 9 cups of oatmeal (not the 7 it said it would), so I have quite a few baggies in my freezer of 1 cup portions of cherry oatmeal, just waiting for me to heat and eat. I don't see why this oatmeal couldn't also use other fruit pie filling varieties such as mixed berry, strawberry, or apple. Warning, though: this was obviously pink oatmeal studded with red cherries. Not for people who don't like eating pink food.
Cherry Oatmeal
6 cups water
1/4 tsp salt, optional (I didn't use it)
3 c. old fashioned oats, dry
1 tsp almond extract (alas, wasn't a noticeable flavor)
21 oz can light cherry pie filling (used regular)
3/4 c. strawberry flavored or regular powdered sugar (now why would you need the extra sweetness, and why use powdered sugar when you just used light pie filling? Obviously, I didn't use this ingredient.)
1. Spray a slow cooker (I had to use my round 4 qt crockpot) with cooking spray.
2. Mix the ingredients in the slow cooker.
3. Cover and cook on low for 6 hours. (Yeah, well, if you don't have a timer, and you sleep longer than 5.5 hours.... I cooked mine for 8.5 hours out of basic necessity.)
Recipe from *Busy People's Slow Cooker* by Dawn Hall.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, January 18, 2010
Saturday, October 31, 2009
Pumpkin Breakfast
It's Halloween, and we had a pumpkin breakfast! Pumpkin pancakes, using the copycat IHOP recipe which is a family favorite, and pumpkin waffles from a new recipe were on the menu, and both were excellent! The waffles had a bit of a problem separating when I raised the waffle iron lid, so next time I will spray the iron with cooking spray before each waffle or maybe replace some of the oil with shortening. All leftovers are on a large cutting board, single layer, and in the freezer to flash freeze. When frozen, I'll bag them up, ready to reheat for quick weekday breakfast!
IHOP Pumpkin Pancakes
2 eggs (I used 1/2 c. Eggbeaters)
1 1/4 cups buttermilk (I used 1 T in the bottom of a 1 cup measure, then filled with 1/2 c. Silk original soy milk and the rest with Silk soy creamer - I ran out of soy milk)
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together.
3. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth.
4. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.
Pumpkin Waffles
1 lg egg, beaten
2 egg whites, beaten (I used 1/2 c. Eggbeaters in place of the egg and egg whites)
4 T. lightly packed brown sugar
1 c. evaporated skim milk (I used 1 c. Silk soy creamer)
2 T vegetable oil
1/2 c. canned pumpkin puree
2 tsp vanilla
1 c. flour
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove
1/2 c. apple, finely diced
1/4 c. toasted walnuts
(I omitted the apples and walnuts because the kids preferred them without.)
1. Beat together the egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
2. Mix dry ingredients in a small bowl. Add to egg mixture and stir to combine - do not overmix!
3. Fold in apple and nuts.
4. Cook in your waffle maker per your waffle makers instructions, probably about 1/2 c. - 3/4 c. batter per waffle and 2-3 minutes to cook.
Recipe from Recipezaar.
IHOP Pumpkin Pancakes
2 eggs (I used 1/2 c. Eggbeaters)
1 1/4 cups buttermilk (I used 1 T in the bottom of a 1 cup measure, then filled with 1/2 c. Silk original soy milk and the rest with Silk soy creamer - I ran out of soy milk)
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together.
3. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth.
4. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.
Pumpkin Waffles
1 lg egg, beaten
2 egg whites, beaten (I used 1/2 c. Eggbeaters in place of the egg and egg whites)
4 T. lightly packed brown sugar
1 c. evaporated skim milk (I used 1 c. Silk soy creamer)
2 T vegetable oil
1/2 c. canned pumpkin puree
2 tsp vanilla
1 c. flour
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove
1/2 c. apple, finely diced
1/4 c. toasted walnuts
(I omitted the apples and walnuts because the kids preferred them without.)
1. Beat together the egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
2. Mix dry ingredients in a small bowl. Add to egg mixture and stir to combine - do not overmix!
3. Fold in apple and nuts.
4. Cook in your waffle maker per your waffle makers instructions, probably about 1/2 c. - 3/4 c. batter per waffle and 2-3 minutes to cook.
Recipe from Recipezaar.
Monday, August 31, 2009
McSkillet Burritos
A loves McSkillet burritos but doesn't love that a) he has to go to McDonald's to get one when we live 30 minutes from the closest one and b) they cost $3-$4. Solution: we make our own and have a stash of skillet burritos in the freezer which take only a couple minutes to heat in the microwave and cost less than $1 each. We keep a whole box of breakfast items in one of our freezers (I have 3 freezers plus the one on the fridge), and this is a staple along with waffles, pancakes, and muffins. When I buy the eggs, block cheese, tortillas, and sausage patties at Sam's Club plus the potatoes and enchilada sauce on sale at the grocery store, these cost $0.85 to $0.90 each. Sorry that some of this is a little vague - that's the problem with coming up with something all on your own!
Copy Cat Skillet Burritos
12 eggs
3 regular size cans enchilada sauce
4 medium (fist sized) potatoes, baked and cooled
12 sausage patties
4 cups shredded cojack or cheddar cheese or cheese to taste - make sure you don't put on too much or you won't be able to shut the burrito!
12 burrito size flour tortillas
12 paper towels
2 gallon freezer bags
Thicken the enchilada sauce by simmering gently until it is reduced by 1/3 and is about the consistency of barbeque sauce.
Scramble the eggs.
Dice the potatoes into bite size pieces.
Cut the sausage patties in half.
Lay out a paper towel. Lay a tortilla on the paper towel. In a line down the middle of the tortilla, leaving an inch and a half or so of room on either end, start the layers. Two sausage halves laid end to end, then a single line of potato pieces, 1/4 cup of scambled egg, 2-3 T thickened enchilada sauce and 1/3 cup shredded cheese. Fold one side over the line of filling, then fold in the ends to seal in the line of filling, then roll over to form a burrito. Repeat the wrapping procedure with the paper towel around the burrito.
Continue the process 11 more times to make a total of 12 skillet burritos.
The burritos can be put directly into gallon freezer bags. To reheat, microwave for 2 minutes or so on high straight from the freezer. You'll need to experiment a little with your own microwave to figure out the exact timing.
Have fun and enjoy one of A's absolute favorites!
Copy Cat Skillet Burritos
12 eggs
3 regular size cans enchilada sauce
4 medium (fist sized) potatoes, baked and cooled
12 sausage patties
4 cups shredded cojack or cheddar cheese or cheese to taste - make sure you don't put on too much or you won't be able to shut the burrito!
12 burrito size flour tortillas
12 paper towels
2 gallon freezer bags
Thicken the enchilada sauce by simmering gently until it is reduced by 1/3 and is about the consistency of barbeque sauce.
Scramble the eggs.
Dice the potatoes into bite size pieces.
Cut the sausage patties in half.
Lay out a paper towel. Lay a tortilla on the paper towel. In a line down the middle of the tortilla, leaving an inch and a half or so of room on either end, start the layers. Two sausage halves laid end to end, then a single line of potato pieces, 1/4 cup of scambled egg, 2-3 T thickened enchilada sauce and 1/3 cup shredded cheese. Fold one side over the line of filling, then fold in the ends to seal in the line of filling, then roll over to form a burrito. Repeat the wrapping procedure with the paper towel around the burrito.
Continue the process 11 more times to make a total of 12 skillet burritos.
The burritos can be put directly into gallon freezer bags. To reheat, microwave for 2 minutes or so on high straight from the freezer. You'll need to experiment a little with your own microwave to figure out the exact timing.
Have fun and enjoy one of A's absolute favorites!
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