Pumpkin Pancakes

Original Recipe HERE

Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin.  These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat.  The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking).  I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each.  Leftovers for the next day would've been nice, especially since the kids asked that I make them again.

Ingredients

1 egg

1 & 3/4 cups buttermilk

1 cup pumpkin puree

2 Tablespoons applesauce

2 cups whole wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon or pumpkin pie spice

Directions

(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.

(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

(3) Combine dry ingredients into wet.  Stir until just mixed but still lumpy.

(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter.  Flip and cook until done.

Kid Participation:

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)

Pina Colada Baked Oatmeal

Original Recipe HERE

The kids loved this, maybe because they didn't expect the combination of pineapple and oatmeal.  Even *J*, who normally doesn't like coconut, gobbled it up.  Most of it was eaten for dinner, but the leftovers reheated well the next day for breakfast.

It was definitely sweet.  Next time I will decrease the brown sugar amount.  Using unsweetened coconut, like the original recipe asks for, would help - but I can only find the standard stuff in the blue bag at our grocery store.

Ingredients

3 cups quick-cooking oats

1/3 cup brown sugar

1/3 cup flour

1 teaspoon ginger

1/2 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 & 1/2 cup milk

1/4 cup oil [I used melted coconut oil]

1 teaspoon vanilla

1 can (15 oz) crushed pineapple, drained

1/2 cup shredded coconut [I used sweetened]

milk, coconut milk, cream, or yogurt for serving

Directions

(1) Preheat oven to 350 degrees F.  Grease a 9x13" baking dish.

(2) Sift together flour, ginger, cinnamon, baking powder, and salt.

(3) In a large mixing bowl, whisk together eggs, milk, oil, vanilla, pineapple, and coconut.

(4) Combine dry ingredients, oats, sugar, and wet ingredients.  Stir until well mixed.

(5) Pour batter into baking dish.  Bake 25-30 minutes, or until oatmeal is set in the middle.

Kid Participation:

* Measure dry ingredients

* Sift dry ingredients

* Combine wet ingredients

* Stir everything together

Basic Buttermilk Waffles

Original Recipe HERE

These are standard, no-frills waffles.  A good recipe for when you want the waffle to just be an accompaniment to elaborate toppings.  Sadly, this night we only had maple syrup...but that classic combo was still a satisfying meal.

I didn't have pastry flour like the original recipe called for, so I used white all-purpose.  They weren't the light, crispy waffles that the pastry flour would've given me, but they were perfectly fine anyway.

I got 11 approximately 4" waffles from this recipe.  Next time I'll double it to have breakfast pre-made for the next day.

Ingredients

2 large eggs

1 & 3/4 cups buttermilk

1/2 cup (1 stick) butter, melted & cooled

2 teaspoons vanilla

1 & 3/4 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup almond flour [optional; I used]

Directions

(1) Preheat waffle iron.  Spray with non-stick cooking spray.

(2) In a medium bowl, whisk together eggs, buttermilk, butter, and vanilla.

(3) In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and almond flour.

(4) Combine dry ingredients into wet until just mixed.

(5) Ladle batter onto iron; cook according to iron's directions.

Kid Participation:

* Measure wet ingredients

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Combine all ingredients

Egg McMuffin Casserole

Original Recipe HERE

Is it OK to call this an Egg McMuffin casserole?  No McDonald's products were harmed in the making of it.

We had this for dinner, and three out of three kids said they liked it.  No second helpings were had because we were running supremely late and bedtime was on the horizon, but I think they would've if I let them.

I almost put shredded cheese in this (because if it's basically a giant mess of breakfast sandwich-ness, how was there no cheese??), and I'll add it to the egg/milk mixture next time.  I think it would've added that little extra flavor I was looking for (because I forgot to put in the salt and pepper, and I debated things like oregano or Montreal Steak seasoning or Jane's Krazy but didn't follow through).  I could've put vegetables in if diced small and cooked with the sausage, but *P* reminded me that *J* would pick them all out.  Next time I'll sneak some finely chopped spinach and red pepper, maybe.

Also, this is a very kid-friendly meal, preparation-wise.  *P* helped me make it at lunchtime, and I put it in the oven when we got home from afterschool activities at 6:00pm.

Ingredients

6 English muffins, torn into large bite-sized pieces

1 package (1 lb) ground sausage [I used one 16 oz "tube"]

1/2 cup onion, diced small

1 teaspoon jarred minced garlic

8 eggs [I used 4 whole eggs and the equivalent of 4 egg whites]

1 & 1/2 cups milk

2 Tablespoons spicy mustard

salt & pepper

Directions

(1) Grease a 9x13" glass baking dish.

(2) In a large skillet over medium heat, brown sausage until no longer pink, breaking it up as it cooks.  Add onion and garlic during final minutes of cooking.

(3) Toss together muffin pieces and sausage mixture.  Spread evenly in baking dish.

(4) In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper.

(5) Pour egg mixture over the muffin mixture.  Bake immediately or cover and refrigerate overnight.

(6) In an oven heated to 350 degrees F, bake casserole 45-50 minutes or until eggs are set in the middle.  Cover with foil during last 15 minutes to avoid browning if needed.

Kid Participation:

* Tear muffins

* Stir together muffins and sausage

* Crack eggs

* Whisk wet ingredients

* Pour egg mixture

Baked Peanut Butter & Apple Oatmeal

Original Recipe HERE

 

Yet another oatmeal dish to add to the ever-growing list of easy oatmeal dinners.  I wasn't sure how well this would go over, since *J* isn't a peanut butter fan.  But he asked for seconds.

 

I doubled this recipe because there was no way an 8x8" portion would feed all of us.  The new amounts are shown below.

 

I could've added some chia seeds, ground flax seeds, or wheat germ...but I forgot.  There was a strong peanut butter taste, which might been due to my spontaneous addition of PB2.  I didn't mind it, since I love me some peanut butter.  But next time I'll leave out the powder or decrease the amount of peanut butter.  And how many more times can I say "peanut butter" in one post?  Peanut butter, peanut butter, peanut butter.

 

Ingredients

4 cups old fashioned oats
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 & 3/4 cups milk

1 & 3/4 cups water
2 large eggs
6 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
1 cup creamy peanut butter, warmed

2 to 3 Tablespoons PB2 [optional]
3 large apples, diced [I peeled them]

 

Directions

(1) Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.

(2) In a large bowl, mix together oats, brown sugar, baking powder, salt, and cinnamon.

(3) In a medium bowl, whisk eggs.  Add milk, applesauce, and vanilla extract; whisk thoroughly.

(5) Pour the liquid mixture over the oat mixture; stir to combine.

(6) Add peanut butter; mix.

(7) Add apples; stir. Pour mixture into prepared dish.

(8) Bake for 35 to 40 minutes or until oatmeal is set.

 

Kid Participation:

* Measure & mix dry ingredients

* Measure & whisk wet ingredients

* Chop apple slices with a very dull knife

Ham & Cheddar Waffles

Original Recipe HERE

 

Winner winner, waffles for dinner.  I shook things up and stepped away from the standard or dessert-leaning waffles of days past.  These were a successful adventure.

 

I doubled this to feed four of us.  I got 12 square waffles using three rounds of batter (my iron makes four squares at a time).  It may not sound like enough, but the waffles were filling.

The original recipe says to, ideally, allow the batter to sit for 20-30 minutes before baking because the waffles will be fluffier.  I did have the time, so I waited.  I have nothing to compare the final product to, but the waffles weren't dense or heavy, so maybe they were the proper amount of fluffy?

Being waffles, my kids wanted to use maple syrup with them.  I was fine without it, but they tasted fine either way.  The sweetness paired well with the cheese and ham...kind of like a McGriddle (not that I would have any familiarity with how a McGriddle tastes...).

 

Ingredients

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon dry mustard [I used ground mustard]
3/4 cup shredded cheddar cheese [do not use pre-shredded]
1/2 cup finely chopped deli ham
1 heaping tablespoon chopped chives or thinly sliced green onions [I used dried minced onions]
1 cup buttermilk
1/3 cup vegetable oil
1 egg

 

Directions
(1) In a large bowl, whisk together flour, corn starch, baking powder, baking soda, salt, and dry mustard.
(2) Add cheese, ham, and chives (or onions) and lightly toss.
(3) In a separate bowl, whisk buttermilk, oil, and egg.
(4) Add wet ingredients to dry; stir until everything is just incorporated.
(5) Preheat waffle iron.  Spray with non-stick spray.
(6) Ladle batter into iron.  Cook according to iron's instructions to achieve lightly golden waffles.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir all ingredients togehter
* Experiment with dipping and drizzling options

Baked Oatmeal with Peaches

Original Recipe HERE

 

This is another addition to the ever-expanding collection of baked oatmeal dishes.  I can't help it: they are always a hit, are easy to make, are relatively healthy, and usually only require ingredients I already have.

 

This can be served naked or with milk, cream, yogurt, or ice cream.  We did a few squirts of whipped cream, naturally...what dinner isn't improved by some Redi-Whip?  I used fresh peaches because they are in season, but I wonder if frozen ones would work as well.  Also, the peaches were the star of the show here; the oatmeal was a wallflower.  Next time I'll substitute cinnamon or nutmeg for the ginger.

 

Ingredients

3 cups quick cooking oats [I used old-fashioned]

2/3 cup brown sugar

1/3 cup whole wheat flour

1 teaspoon ground ginger

2 teaspoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

1/4 cup canola or vegetable oil [I substituted applesauce]

1 teaspoon vanilla

3 ripe peaches, diced (peeling optional)

 

Directions

1) Preheat oven to 350 degrees F. Lightly grease a 9×13" glass baking dish.

2) In a large mixing bowl, whisk together all ingredients except peaches until well combined.

3) Gently fold in the diced peaches.  Pour mixture into the prepared baking dish.

4) Bake 25-30 minutes, or until set in the middle.

 

Kid Participation:

* Measure all ingredients

* Whisk oatmeal mixture

Apple Pie Baked Oatmeal

Original Recipe HERE

 

I'm realizing that I turn to "brinner" meals a lot more than I'd ever intended to, but they're so easy and kid-pleasing that it's hard not to make them a weekly staple.  And then I wonder...why do I feel like I shouldn't rely on them so often?  Food is food, and other than the amounts of sugar and eggs (which can often be modified or substituted), these things are usually pretty healthy.  Bring on another baked oatmeal recipe!

 

This did resemble apple pie in taste and, somewhat, in texture and presentation.  I squirted a little surprise whipped cream on each kid's serving, which solidified the likeness.

 

I used a mix of Granny Smith and Fuji apples, and I doubled the amount of the "filling" because I knew the original amounts wouldn't be enough (altered amounts are shown below).  Sure enough, the four of us (minus Husband) just about finished a 9x13" dish of this stuff.  A little - though not enough for my liking - was left for breakfast the next day.

UPDATE: I made this again, and it was drier than the first time.  I think I accidentally added too many oats, because the oatmeal mostly sat on top of the apples and cooked into a solid layer.  Next time I'll try stirring the apples and oatmeal mixture together and baking that way.

 

Ingredients

* For the apple layer:

5 medium apples

2 Tablespoons lemon juice

3 to 4 Tablespoons brown sugar

2 Tablespoons corn starch

1 teaspoon cinnamon

1/4 teaspoon ground cloves [can substitute nutmeg]

* For the oatmeal layer:

2 large eggs

1-1/2 cups unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 cup brown sugar

1-1/2 cups milk

2-1/2 cups old-fashioned oats

Directions

(1) Preheat oven to 375 degrees F.  Grease a 9x13" baking dish.

(2) Peel apples if desired.  Cut apples into 1/2" to 1" cubes. 

(3) In a medium bowl, whisk lemon juice, corn starch, brown sugar, cinnamon, and cloves.

(4) Add apples to spice mixture; toss until well-coated.  Spread in an even layer in the bottom of the baking dish.

(5) In a large bowl, whisk together eggs, apple sauce, vanilla, salt, baking powder, brown sugar, and cinnamon. 

(6) Add milk; whisk again.

(7) Add oats; stir until well-combined.

(8) Pour oat mixture evenly over apples.

(9) Bake oatmeal for 45 minutes or until the top is lightly browned and no longer wet in the center.

 

Kid Participation:

* Whisk spice mixture

* Toss (though not literally) apples with spice mixture

* Whisk oatmeal mixture

* Spoon oatmeal mixture over apples

Baked Pumpkin Pie Oatmeal

Original Recipe HERE

My kids love baked oatmeal dishes (especially when I serve them it with baked pears), and I was looking to whip together something slightly easier and just for a change of pace.  The entire dish would've been eaten in one night if we didn't have to wolf down dinner and leave for gymnastics.

 

Because I needed this to cook faster, I put it in a 9x13" dish and baked covered for 20 minutes and uncovered for 10-15.  The texture was more oatmeal-y and less firm than my usual recipe, which was fine.  I also didn't have any eggs, so I substituted several tablespoons of egg whites - whether that made a difference, I'll test in future makings.  I suspect it was the greater amount of pumpkin instead.  Also, I'd probably increase the amount of pumpkin pie spice - or at least add cinnamon.

 

Ingredients

1 can (15 oz) pumpkin purée
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

 

Directions
(1) Preheat oven to 350 degrees F.  Grease an 8x8" baking dish.
(2) In a large bowl, whisk pumpkin, brown sugar, eggs, vanilla, pie spice, salt, and baking powder until smooth.
(3) Whisk in milk.
(4) Add oats to pumpkin mixture; stir until well combined.  Pour into prepared pan.
(5)  Cover pan with foil.  Bake for 30 minutes.  Remove foil; bake an additional 10-15 minutes.

Kid Participation:
* Whisk together ingredients
* Measure oats

Apple & Oat Breakfast Cookies

Original Recipe HERE

I think this is a very functional recipe: it is easy to make, tasty and filling, and handy to take one on-the-go.  That said, I wasn't completely sold on the texture...it was overly moist, bordering on soggy (yet no doubt fully baked).  Maybe it was because I used a different type of flour?  Maybe it was all the apple sauce?  Maybe that's just the way it's supposed to be?  I baked some with parchment and some with a silpat, and the parchment ones were a little drier (in a good way).  The recipe yielded about 20 cookies that I stored uncovered for three days, and they never got stale.

I will definitely make them again because everyone in the family liked them - maybe try pears?  However, I might slightly decrease the amount of applesauce and will try substitutes for the oil.  Also, I made them gigantic like the original recipe says, and smaller cookies would be more practical.
 

Ingredients

3 cups whole wheat pastry flour or white wheat flour [I used half all-purpose flour and half whole wheat flour]

3 cups old fashioned oats

1 cup brown sugar

1 Tablespoon cinnamon

1-1/2 tsp salt

1-1/2 tsp baking soda

1 cup walnuts, roughly chopped [I did not use]

2-1/2 cups unsweetened applesauce

1/2 cup canola oil
3 eggs, lightly beaten

3 apples, peeled, cored, and finely chopped

 

Directions
(1) Preheat oven to 350 degrees F.
(2) In a large bowl, whisk together flour, oats, brown sugar, cinnamon, salt, baking soda, and walnuts.
(3) In a separate bowl, whisk together applesauce, oil, and eggs.
(4) Add wet ingredients to dry; stir until thoroughly combined.
(5) Fold in apples.
(6) Scoop 1/4 to 1/2 cups of dough onto a parchment-lined baking sheet.  Slightly flatten each cookie and shape into a roughly uniform circle shape.
(7) Bake 20-25 minutes (mine took 25), or until tops are firm.  Let cookies set on baking sheet for several minutes; transfer to wire racks to cool completely.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir batter
* Scoop batter onto baking sheets (if you don't care about precision)

Baked Oatmeal with Craisins

Original Recipe HERE

 

This meal does not need to include craisins, but since I have several baked oatmeal recipes in rotation, so shall it be dubbed.

 

The only thing I would change for next time, besides the slight adjustments I already made, is to cut down the brown sugar.  It was too sweet to be served for breakfast or brinner; it actually would've been good along with some yogurt, whipped cream, or even vanilla ice cream.  The amount listed below is the (assumed) proper amount.  Cinnamon, nutmeg, etc., would surely work in the dish, too.

 

Also, I realized after the fact that I used baking soda instead of baking powder.  It turned out fine.

 

Ingredients

2 cups uncooked oats [I used old-fashioned]
1/4 cup packed light brown sugar
1/2 to 1 cup craisins [or dried fruit of choice]
1 Tablespoon chopped nuts [optional]
1 teaspoon baking powder
1-½ cups milk [I used skim]
½ cup applesauce
2 tablespoons butter, melted
1 large egg, beaten

 

Directions

(1) Preheat oven to 375° Fahrenheit.  Grease a 2-quart casserole dish or 8x8" baking dish.

(2) In large mixing bowl, combine oats, sugar, fruit, nuts, and baking powder.

(3) In separate bowl, whisk egg.  Add milk, applesauce, and butter.

(4) Add milk mixture to oat mixture; stir well.

(5) Pour batter into dish.  Bake 20-25 minutes or until center is set and edges are slightly browned. Serve warm.

 

Kid Participation:

* Mix dry ingredients

* Mix wet ingredients

* Spread batter in dish

 

Banana Waffles

Original Recipe HERE

 

One of my many breakfast-for-dinner staples.  I especially like it because it doesn't require buttermilk.  Yes, I know I can make buttermilk on my own.  But it seems like I'm always running low on regular milk, and I don't like to sacrifice it for a recipe.  Also, the bananas give a subtle sweetness (especially if the ones used are at the just-past-ripe stage) and banana flavor without being overpowering.  I can eat these with a little butter spread on top and sans maple syrup because they have a distinctive enough taste on their own.  Kids love them, and I double the recipe to make enough for them to have breakfast the next day.  I get twelve regular waffles (three large waffles divided into four sub-waffles) out of a doubled recipe, so using the original amounts wouldn't give us nearly enough food.  The amounts listed below are the doubled ones.

 

Ingredients

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

4 teaspoons baking powder

1/2 to 1 teaspoon ground cinnamon

1-1/2 cups milk

2 large eggs

2 Tablespoons honey

2 teaspoons vanilla extract

4 ripe bananas, thoroughly mashed [but not smooth]

 

Directions

(1) Preheat waffle iron.

(2) In medium mixing bowl, sift or whisk together flours, salt, baking powder, and cinnamon.

(3) In large mixing bowl, whisk eggs.  Add milk, honey, vanilla, and bananas.  Combine thoroughly.

(4) Add dry ingredients to wet in several increments; stir until just combined.  Batter can be lumpy and should not be smooth.

(5) Ladle batter onto waffle iron and cook according to iron's directions.

 

Kid Participation:

* Mash bananas

* Whisk dry ingredients

 

Mim's Classic Buttermilk Pancakes

Original Recipe: from my mom!

 

This is the pancake recipe I grew up on.  It provided many a breakfast - and many a dinner - for my brother and me.  It's not healthy (though someday I should try subbing in some whole wheat flour to compare), but it makes some lovely-tasting, fluffy-yet-substantial stacks.  Husband likes to make pancakes on weekend mornings, and while I appreciate and applaud his efforts, his favorite recipes just can't hold a candle to my mom's.

 

I usually serve this with bacon or sliced-and-sauteed smoked sausage.  And the authentic New Hampshire maple syrup she brings every time she visits.  And I also have been known to top my cakes with additional butter...  The kids love it with mini-chocolate chips in the batter, and it also works with sliced banana and fresh berries (though I'm usually a pancake minimalist and just go with the standard syrup).

 

The recipes makes enough for our family of five, though I often double it to have quick-to-prepare breakfasts for the school week.

 

Ingredients

2 cups all-purpose flour                                         

1 teaspoon baking soda

1 teaspoon salt                                             

3 Tablespoons sugar

2 slightly beaten eggs                                      

2 cups buttermilk

2 Tablespoons melted shortening or butter [I use butter]

 

Directions

(1) In medium mixing bowl, sift or whisk together all dry ingredients.

(2) In large mixing bowl, whisk eggs, buttermilk, and butter until thoroughly combined.

(3) Add dry ingredients to egg mixture; stir only until flour is barely moistened (small lumps are OK).

(4) Cook in 1/3 cup servings (or to personal preference) immediately on hot griddle at 375 degrees or large skillet on medium heat.  Flip when bubbles appear and burst in center of each pancake.  Pancakes are done when golden brown on each side.

 

Kid Participation:

* Whisk dry ingredients

* Whisk wet ingredients

* Ask for pancakes to be made into shapes that Mom has no ability to create

 

 

Baked Blueberry & Banana Oatmeal

Original Recipe HERE

I threw this together on a night when I had no idea what I was making but didn't want to resort to pasta or egg sandwiches yet again.  *N* was eating dinner at a friend's house, so the remaining four of us pretty much polished off the entire dish.  I was shocked to see it disappear before my eyes so quickly - and disappointed, since I was hoping to make the next day's morning routine easier by having breakfast already made.  I will definitely make this again.

I assume that other berries could be substituted.  I have a bag of blackberries, raspberries, and blueberries in my freezer right now that would be worth a try.  Also, pureeing some (or all) of the bananas and mixing them into the wet ingredients might make for a moister, more uniformly-flavorful dish.

 

Ingredients

3 to 4 medium ripe bananas, sliced into 1/2" rounds

1 to 2 cups blueberries [I used thawed frozen berries]

1/2 cup honey or agave

2-1/2 cups uncooked oats [I used old fashioned] 

1/2 cup chopped walnuts or pecans [optional; I did not use]
1/2 cup toasted wheat germ [optional]

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt 

2 cups milk

2 eggs

2 teaspoons vanilla extract

yogurt for topping [optional; I used fat-free French vanilla]

 

Directions

(1) Preheat oven to 375° F. Lightly grease a 9x13" baking dish.

(2) Arrange banana slices in a single layer in the dish. Sprinkle blueberries over bananas.

(3) Dust 1/2 teaspoon of cinnamon over fruit.  Drizzle with 2 tablespoons honey.

(4) Cover with foil.  Bake 15 minutes.

(5) Meanwhile, in a mixing bowl, thoroughly combine oats, nuts, baking powder, remaining cinnamon, nutmeg, and salt.

(6) In separate bowl, whisk together remaining honey, milk, eggs, and vanilla.

(7) Evenly spread oat mixture over fruit.  Slowly pour milk mixture over oats, distributing as evenly as possible.

(8) Bake oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven, with yogurt if desired.

 

Kid Participation: Eat it and love it.

 

Pumpkin Spice Baked Oatmeal

Original Recipe HERE

 

We had this as dinner because it was super easy to throw all the ingredients in the stand mixer's bowl, dump the batter in the dish, and toss it in the oven and forget about it until the timer went off.  Notice the verbs used; it was That Kind of Night.  Thank goodness for recipes like this that everyone liked, so at least we ended the day on a positive note.

 

The original recipe called for half a cup of oil, which seemed nasty to me.  Normally I'd substitute apple sauce for the oil, but there already was some.  So I broke out my first ever jar of coconut oil and gave it a whirl.  I was in a rush, so I didn't take the time to fully liquify it, double-boiler style.  I kind of softened it up via the microwave, and as soon as I added it to the cold batter, it solidified again.  So halfway through the baking, I stirred the batter as best I could in the hopes that would distribute it.  Next time I'll have a better technique, but I'll definitely use it again because it gave a slight hint of coconut that added to the final product rather than detracted.

 

The level of sweetness was good, though the amount of brown sugar made me pause a little just because I was serving this as dinner.  Substituting half with honey, or maybe even molasses, could work.  I made bacon and served the oatmeal as-is, but next time I'll made it a more complete meal with yogurt or something.  Or not.  Yeah, probably not.

 

Ingredients

2 eggs

1/2 cup applesauce

1/4 cup butter (1/2 stick), melted

1/4 cup coconut oil, liquified

3/4 cup canned pumpkin

2-1/4 cups milk [I used skim]

1/4 cup maple syrup

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 Tablespoon baking powder

1 teaspoon salt [I forgot this]

1/2 cup wheat flour

4 cups quick cooking oats

 

Directions

(1) Preheat oven to 350. Lightly grease a 9×13" baking dish.

(2) In a large mixing bowl, beat eggs, applesauce, butter, oil,  pumpkin, milk, syrup and brown sugar until smooth.

(3) Add spice, baking powder, salt, flour and oats. Beat on low until incorporated.

(4) Pour batter into dish.  Bake for 30-35 minutes or until cooked through in the center of the dish.

(5) Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.

 

Kid Participation:

* Dump ingredients into mixing bowl

* Run mixer

Oatmeal Pancakes

Original Recipe: The Hartford Courant

My mom brought me this recipe and we had it for dinner while she visited.  It was a great way to have slightly healthier pancakes (instead of being straight-up flour-based) and get some oats in me for lactation purposes.  The texture was hearty without being dry or dense.  Definitely a do-over.

Because these have oats, they take a little longer to cook so the inside isn't gummy.  Therefore the pancakes must be small or you'll have crispy edges and an unpleasant raw surprise in the middle.  I doubled the recipe when I made them again, and it took forever to get the entire batter used up.  So word to the wise: only double this if you want to be eating pancakes for breakfast for three straight days.

Ingredients

1-1/2 cups oats

1 cup flour

2 teaspoons sugar

1 teaspoon salt

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

2 eggs, lightly beaten

2 cups buttermilk

butter

Directions

(1) Grind oats in a blender [I used a Magic Bullet} until they are fine as flour.

(2) In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, and cinnamon.

(3) In a separate bowl, mix eggs and buttermilk.

(4) Stir buttermilk mixture into flour mixture with a few quick strokes (all ingredients should be moistened, but do not overmix).

(5) Heat skillet over medium-high heat.  Melt 1 Tablespoon butter.

(6) Ladle pancake batter in roughly 1/4 cup amounts.  Cook until bubbles stop rising from bottom and top surface looks slightly dried out (3 to 4 minutes).

(7) Flip pancakes.  Cook until center feels lightly set when top is pressed with your fingertips (about 2 minute).

(8) Keep pancakes warm in oven until all are cooked.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Eat their weight in pancakes

Gingerbread Pancakes

Original Recipe HERE

I got excited at the idea of gingerbread pancakes but wasn't sure if the reality of them would meet my expectations.  Would the texture be too dense or too gummy?  Would the gingerbread flavor be too pronounced or too weak?  Would I burn one side of half the pancakes as I usually do?  I'm happy to report that these were awesome pancakes.  I didn't even put syrup on them at first; they are great served au naturale.  They really just as I thought they would.

I doubled the original recipe and listed it as such below.  It will make a lot, but these are the types of pancakes you eat six of and then realize too late that you've eaten six of them.  They kept well in the fridge for breakfast the next day, and I assume they can be frozen, too.  Just in case they aren't potentially dessert-y enough as-is, next time I might sneak in some mini chocolate chips.

Ingredients

3 cups all-purpose flour

2/3 cup brown sugar

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

2 cups milk

4 Tablespoons molasses

4 large eggs

4 Tablespoons butter, melted & cooled [plus more for the pan]

Directions

(1) In a medium bowl, whisk or sift together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

(2) In a separate large bowl, whisk the eggs.  Add milk, molasses, and butter.  Whisk to combine.

(3) Add flour mixture to liquid mixture.  Whisk until just combined.
(4) Let batter stand for 10 to 15 minutes to thicken.
(5) Heat a large skillet on medium heat.  Add butter to grease it.

(6) Pour 2 tablespoons [or more if you want larger pancakes] of batter in the skillet.  Cook for 2-3 minutes on each side or until cooked through.

Kid Participation:

* Whisk dry ingredients

* Whisk wet ingredients

* Eat a lot of pancakes

Banana Sour Cream Pancakes

Original Recipe HERE

It was National Pancake Day, which it seems is a holiday created by IHOP.  While the offer of free shortstacks for every patron all day long was tempting, I wasn't about to call and make the recommended reservations, load three kids in the car, drive in rushhour traffic, and battle the pancake-loving masses for a booth.  I'd already been planning on pancakes for dinner at some point this week, so this night was as good a night as any.  I doubled the recipe and had plenty for dinner and enough for breakfast for the kids and me the next day.

I followed the advice of some reviews and added the bananas as a puree to the batter.  This ensured a uniform banana flavor throughout each pancake, though next time I might use an extra banana and add it as the original recipe says..  The lemon flavor added a nice extra dimension but was a wee bit too strong for my preference. Next time I'll do 1/2 or 3/4 teaspoon of zest.  I imagine that plain yogurt (especially Greek) could be substituted for the sour cream.

Ingredients

1-1/2 cups flour

3 Tablespoons sugar

2 teaspoons baking powder

1-1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

butter

2 ripe bananas

Directions

(1) Sift together flour, sugar, baking powder, and salt.

(2) In separate bowl, whisk together sour cream, milk, eggs, vanilla, and lemon zest.

(3) Mash bananas until smooth or puree in a food processor.  Add to wet ingredients.

(4) Add wet ingredients to dry ones, mixing only until just combined.

(5) In large skillet, melt 1 Tablespoon butter over medium-low heat until it bubbles.

(6) Ladle batter into pan to make 3 or 4 pancakes. Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.

(7) Flip pancakes; cook for another 1 to 2  minutes, until browned. Remove from heat.

(8) Wipe out pan with paper towel [optional].  Add more butter to pan; continue cooking pancakes until all batter is used.

Kid Participation:

* Sift dry ingredients

* Whisk wet ingredients

* Mash bananas or push food processor buttons

Vanilla Cream Sauce

Original Recipe HERE

I made these waffles, and they were a bust.  Mushy, flat, and a great disappointment in texture.  Taste was pretty good (though note to self: cut down the ginger slighty), so I'll give them one more shot.  But the suggested sauce to serve them with was great.  It tasted very similar to melted vanilla ice cream.  Pseudo ice cream for breakfast?  Yes, please.  I'll be referencing it in the future as an alternative to maple syrup when I host elegant brunches and fancy luncheons.  And they'd also be a good compliment to the frozen Kashi waffles I serve our kids.  Both are equally likely scenarios...  I halved it to feed four people, but the ingredients below are the regular amounts.

Ingredients

2 cups milk [I used a mix of skim and 2%]

1/2 cup sugar

2 Tablespoons cornstarch

pinch of salt

1 Tablespoon butter

1 1/2 teaspoon vanilla

Directions

(1) Add the milk to a sauce pan; heat over medium heat until bubbles form around the edge of the pan.

(2) Mix sugar, cornstarch and salt together in a separate bowl.

(3) Gradually add dry ingredients to the milk. Cook over medium heat, stirring constantly, until it thickens a bit. Do not boil.

(4) Remove pan from heat.  Add butter and vanilla; stir until melted and combined.  Keep sauce slightly warm prior to serving.

Kid Participation: None.

Cream Biscuits & Sausage Gravy

Original Recipe HERE

This is definitely not a recipe for anyone trying to lose weight (or avoid a heart attack), but it was great "comfort"-style food.  I was a little confused on the sausage to buy, but I found a 12-ounce pack of Bob Evans links (a 12 count).  It was a bit hard to crumble it well enough, and I ended up chopping it further on a cutting board.  Next time I'll try one of those large packages that seems to be ready to burst and makes me wonder if that sudden tingling I'm feeling in my left arm is imaginary or cause for concern.  Or I'll spring for chicken sausage if I can find it.

It wasn't until I had started making this for dinner that I realized in the original post that it's a breakfast food.  Oops.  That has never stopped me before...and it just meant that I didn't have to wait another 24 hours to justify eating the leftovers.  *J* didn't eat much, but he has entered a picky phase.  *N* ate it and asked for a second bowl (which she didn't finish).  However, both kids enjoyed having the biscuits the next morning spread with honey and jelly.

Ingredients

* Cream Biscuits

2 cups all-purpose flour, plus extra for dusting the work surface

2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream [I only had 1 cup and used half-and-half for the rest]
* Sausage Gravy
12 oz bulk pork sausage
1/2 cup chopped onion [optional]
2 Tablespoons all-purpose flour
2 cups milk [I used 1 cup 2%  and 1 cup skim]
Salt and freshly ground black pepper, to taste

Directions
* Cream Biscuits
(1) Preheat oven to 425º. Line a baking sheet with parchment paper.
(2) In a medium bowl, whisk together flour, sugar, baking powder and salt.
(3) Stir in 1 1/4 cups of cream with a wooden spoon until a dough forms (about 30 seconds). Turn the dough out onto a lightly floured surface.
(4) Use the remaining 1/4 cup of cream to moisten any flour left in the bowl; add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.
(5) Shape the dough into a 3/4" thick circle. Using a 2 1/2" floured cutter (approximately), cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits.
(6) Bake biscuits until golden brown (about 15 minutes), rotating the pan halfway through baking.
* Sausage Gravy (prepare while biscuits are in the oven)
(1) Heat a medium skillet over medium-high heat. Add sausage and cook until well-browned (about 7 minutes), breaking it up as much as possible.
(2) Transfer to a plate and set aside, keeping the rendered fat in the pan.
(3) Add onion to skillet; sautee until just tender.
(4) Sprinkle flour into skillet and whisk for about 1 minute.
(5) Continue whisking while slowly adding the milk. Bring to a boil; reduce heat and simmer about 2 minutes. (6) Add a generous pinch of salt and pepper to taste. Stir in sausage.  Serve over split biscuits.

Kid Participation:
* Whisk dry biscuit ingredients
* Knead dough
* Roll dough
* Cut out biscuit shapes (or free-form their own)