Cinnamon and Pumpkin Spice Baked Oatmeal {Slow Cooker Monday}

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It's Monday y'all and you know what this means!  Slow Cooker Monday is here...and this recipe definitely fits the bill.

This meal scared me at first glace, mainly because of the texture.  

I am not a huge oatmeal consumer, so I am not sure how regular oatmeal is supposed to look like.  The few times I have made it, there was some liquid involved, and this was after the initial cooking time.

The texture with this oatmeal (as noticeable in the picture), is airy, fluffy, and cake-like.  

Husband Man claimed that it was to dry and needed more milk, but he likes his oatmeal mushy and liquid-y.  The kids had no complaints though and ate it as is.  I personally suspect that the texture has something to do with the vegetable oil, egg, and baking powder because these are all cake-like ingredients.   

Even though we couldn't agree on what it was supposed to look like, everyone concluded that the taste was enjoyable :)

   With this being said, I tweaked the recipe around and added 1/4 cup more milk.  If you enjoy your oatmeal on the mushy side, then adding some milk to your bowl after it is finished cooking may help with the texture.

If the texture doesn't matter to you, then carry on and enjoy! 

Cinnamon and Pumpkin Spice Baked Oatmeal

(serves 8)

Ingredients:

1/3 cup vegetable oil

1/2 cup sugar

1 egg, beaten

2 cups dry, quick oats

1 and 1/2 tsp. baking powder

1/2 tsp. salt

1 cup of milk

1/2 tsp. of ground cinnamon

1/4 to 1/2 tsp. of pumpkin pie spice (depending on your taste)

Directions:

1.  Pour oil in the slow cooker and grease bottom and sides.

2.  Add remaining ingredients and mix well.

3.  Cover and cook on low for 3 hours.  

4.  Serve while warm.  Add more milk to individual servings if desired.

Recipe Source:  Recipe tweaked from Fix-It and Forget-It: Slow Cooker Magazine-2007 issue 

Ava's Corner/Cooking With Kids

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I am a HUGE advocate for getting in the kitchen and cooking with your children!  Not only is it educational for them (who can think of a better way to learn about fractions, volume, and science), it also gives them self-confidence and motivation...two important factors that will hopefully stay with them throughout their life.    It is also a fun and exciting way to spend some one on one time with them!  

Don't know where to start with your child?  

Here are some recipe posts below to help get the ball rolling:

Minty Hot Chocolate

Red Hot Apple Cider

Butter Cookies

Pigs In A Blanket

Whop Em Doughnuts

Pierogi Casserole

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I first heard about this recipe while searching for ways to use up left over lasagna noodles and potatoes.  Who knew just by typing those two ingredients into Google that it would produce recipes like this one?  Technology is a wonderful thing...isn't it? 

This is a spin off of those popular little dumplings called Pierogies.  

What is a Pierogi?

They are almost like ravioli, except they can be filled with potato filling, sauerkraut, ground meat, cheese, or fruit.  

It is a delicacy in the Northern part of the U.S.  We certainly cannot find them down here in the dirty South.  Or it could be that I just miss them when I go grocery shopping.  

Which, let's face it, is possible when you have two little kids who are screaming at the top of their lungs that they want Popsicles as soon as you hit the freezer aisle.  So yes, I may have overlooked the pierogis.  

Which means I probably will have to try my hand at making them one of these days.  Now that should make for an interesting blog post ;)  

Until that day comes, this casserole will just have to do.

It's very simple to make. As a matter of fact, it resembles the layering process of lasagna.  

....some mashed potatoes, green onions, cheddar cheese, and bacon all layered in between lasagna noodles...

....what's not to love about this dish? 

Oh...I also added some Tony Chachere's to the recipe....just to put a little Southern spin on things.  If you don't have that, sprinkle on some Emeril seasoning.  If you don't have Emeril's, use Season All.  

We also had some French Fried Onions left over from previous meals, so I threw those in there too.  Just for good measure.  

Check back later.  

I may have a tutorial on how to make some real pierogies :)  

Pierogi Casserole

(serves 12)

Ingredients:

9 lasagna noodles, cooked

4 cups hot mashed potatoes

3/4 cup herb and garlic cream cheese 

6 green onions, sliced

1 cup of crumbled and cooked bacon 

2-3 cups of shredded cheddar cheese

1/2 tsp. of seasoning -Optional (Season All, Emeril's, or Tony Chachere's) 

1/2 to 1 cup of crushed French Fried Onions

Directions:

1.  Preheat oven to 375 degrees.

2.  In a big bowl, combine mashed potatoes, herb and garlic cream cheese, green onions, 1/2 cup bacon, 1 cup of shredded cheddar cheese, and seasoning.

3.  Spray a 9x13 inch casserole dish with cooking spray and lay 3 noodles on top.

4.  Cover noodles with a 1/3 of the potato mixture.  

5.  Layer 3 noodles on top of the potato mixture.  Repeat the layers twice...ending with the mashed potatoes.

6.  Top the potatoes with the French Fried Onions, rest of the bacon, and the rest of the cheese.

7.  Bake for 30 minutes or until cheese is melted and bubbly.

8.  Serve with sour cream if desired. 

Libby's Notes:  This recipe really does make 3 layers.  For photographic reasons, I placed two (3 layered) pieces on top of one another. 

Recipe Source:  Tweaked from Allrecipes.com-Click HERE for the original recipe

Vegetable Breakfast Casserole {Slow Cooker Monday}

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I need to first and foremost state that the original title for this recipe was named Crock Pot Breakfast Casserole.  

I felt that a name change was in order.  

Mainly because while prepping for this dish, Husband Man chopped the veggies a tad bit to big.  I guess he didn't feel the need to deprive us of all their nutrients.  

This is ok though because this has to be the most colorful looking dish we have made in a long while.  And lots of color=healthy...or so I've been told.  You don't have to chop your veggies that big...unless you want to.

This recipe was super easy to make.  

We made it overnight, per recipe instructions...and boy did it ever smell good!  

Let me tell y'all, it was super nice knowing that breakfast was cooked and ready to eat...on a Sunday morning!  

This is the perfect dish to make if you are having overnight company or if you just have a super busy weekend ahead.  Just chop, mix, and dump.  

Can't get easier then that...unless you count room service ;)  

Now there's a thought I can live on for months...chopped veggies or not ;)

Vegetable Breakfast Casserole

(Serves 8)

Ingredients:

1 lb. bacon, sausage, or ham (cook, drained, crumbled)

1 small onion, diced

1 small bell pepper, diced

3 green onions, chopped

Half a 32 oz. bag of frozen hash browns

1 and 1/2 cups of shredded cheese (any flavor)

6 eggs

1/2 cup milk

Salt and Pepper to taste

Directions:

1.  Spray your slow cooker with cooking spray or place a liner inside.

2.  Layer the ingredients as follows=hash browns, meat, onions, bell pepper, and 1 cup cheese  

3.  In a bowl, mix together the eggs, milk, salt, and pepper.

4.  Pour egg mixture over ingredients in slow cooker.  

5.  Spread the remaining cheese on top.

6.  Cook on low for 7 hours overnight.

**Libby's Notes:  Ours came out a little liquid-y so I suggest placing a paper towel under the slow cooker lid while cooking to prevent the condensation from hitting the food while cooking.  

Also, depending on your slow cooker, different cooking times can very.  If you have an older slow cooker, I would let it cook the full 7 hours.  If you have a newer model, I would suggest cooking it for 3 to 4 hours on low (the new brands tend to heat and cook faster).  

Recipe Source:  Tweaked from GetCrocked.com.  Original recipe HERE.

First Grade Princess {It's My Life}

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Guess who started first grade this week?

We are so very proud of her :)  

Dating back to when she was in preschool, starting a new school year has always been a bittersweet moment for me.  I will miss her when she is gone all week.  

And while a part of us is sad that she is growing up, we are also very excited about the road ahead for her.    

She will always be our baby girl, no matter how old she is...and that's a fact!

Luckily I still have my little man to love on during the weekdays...even if it is just for one more year :)

First grade...here she comes!  

Here's to a new school year...and all that entails :)  

Vegetable Beer Cheese Soup

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This recipe is the result of an abundance of vegetables that we had just sitting in our fridge.  I hate to waste anything when it comes to food and am a firm believer that the best recipes are the ones that come from using left overs.

I'm not that skilled in making up recipes on my own, so I scoured the internet in search for ideas of how I could use up all those veggies.

My search led me to this recipe.

  I tweaked it a little to suit our taste buds, but the end results were fabulous!

Word to the wise, this makes a huge pot!  We were eating left over soup for days, however, we didn't mind because it was just that good.  Fall is coming up so this would be a wonderful soup to put on your menu.

Don't take my word for it though, try it out for yourself :)

Vegetable Beer Cheese Soup 

(serves 8-12)

Ingredients:

4 cubes chicken bouillon

12 fluid ounce can of beer

4 cups water

1 and 1/2 cups cubed potatoes

1 cup chopped celery

1 cup diced carrots

1 cup chopped onion

2 cups fresh broccoli

2 (10.75 oz.) cans condensed cream of chicken soup

1 lb. Velveeta cheese, cubed

1/4-1/2 tsp. of crushed red pepper (optional)

1/4 tsp. black pepper

Directions:

1.  Over medium high heat in a large stock pot, dissolve the bouillon in the beer and water.  Add potatoes, celery, carrots, onion, and peppers, mixing well.  Cook for 15-20 minutes.

2.  Stir in broccoli and heat for 10 more minutes.  Add the chicken soup and cheese.  Reduce heat to low.  Once cheese is melted, serve.

Recipe Source: Tweaked from Allrecipes.com.  Original recipe here.

Upside Down Chocolate Pudding Cake {Slow Cooker Monday}

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This past weekend I decided to try my hand at making dessert in the slow cooker.

My first attempt (a banana bread recipe) did not go over very well.  The baking time took twice as long as the original recipe suggested and when it was finished, the results were horrible.  We ended up with a burnt bottom, dry center, and soft top.  Ummmm.....no.  

Not sure what went wrong with that one, however, I decided to try again, this time enlisting the help of my children.  

My son actually picked this recipe because he liked the fact that it was 'upside down.'  Loving his logic behind his choice, I headed straight back into that kitchen and tried again.

This was the result....

.....look at those yummy layers of chocolate-y goodness!  

Husband Man commented that this dessert tasted just like those Betty Crocker Warm Delight bowls.  I have to agree with him.

This is best served warm.  My children did not like to eat it cold.  We nuked it in the microwave the next day and all was well with the world again.  

It's a thin layered dessert so if you are feeding a crowd of people, I would suggest doubling the recipe.  Topping it off with some ice cream or whipped cream would make it even better.

Have fun with it...that's what it's all about ;)

Upside Down Chocolate Pudding Cake

(serves 8)

Ingredients:

1 cup dry all purpose baking mix (we used Bisquick)

1 cup sugar, divided

2 tbsp. cocoa powder, plus 1/3 cup 

1/2 cup milk

1 tsp. vanilla

1 and 2/3 cups hot water

1/2 cup chopped nuts (optional)

1/4 cup chocolate chips (optional)

Directions:

1.  Spray inside of slow cooker with cooking spray.

2.  In a bowl, mix together baking mix, 1/2 cup sugar, 2 tbsp. cocoa powder, milk, vanilla, and nuts. Spoon batter evenly into slow cooker.

3.  In another bowl, mix remaining 1/2 cup sugar, 1/3 cup cocoa powder, and hot water.  Stir until well combined.

4.  Pour over batter in slow cooker.  Do not stir.

5.  Cook on high for 2-4 hours, or until toothpick in the center of the cake part comes out clean.  Garnish with chocolate chips if desired.

***Libby's Notes:  The batter will rise to the top and turn into cake.  The bottom will be a rich, chocolate pudding.  It will also make your house smell wonderful!

Recipe Source:  Form the cookbook, Fix-It and Forget-It: 5-Ingredient Favorites

Cinnamon Chip Muffins

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The other day as I was cleaning out my pantry, I came across 2 bags of unopened cinnamon chips.

They were very close to expiring so I had to think of something super quick to do with them.  

Normally I would make cookies, however, I wanted something different and new.  Enter Pinterest and these lovely muffins!  

These muffins are literally VERY easy to make.  

All you do is combine everything in a bowl and mix, mix, mix.  Then bake.  

That's it!  No really.  That is it :)

Have company coming over in an hour?  Whip these up.

Is it your turn to supply snacks for the Girl Scout Troop?  Whip these up.

Kids hungry for something quick and sweet?  Whip these up.

They puff up so nice and plump that people will think you spent hours making them.  Don't take my word for it though.  Try it out and see for yourself ;)

Cinnamon Chip Muffins

(makes 9 good sized muffins)

Ingredients:

2 cups Bisquick mix

1/3 cup sugar

1 and 1/2 tbsp. of brown sugar 

1/8 tsp. ground cinnamon 

2 tbsp. vegetable oil

1 egg, slightly beaten

2/3 cup milk

1 cup cinnamon chips

Directions:

1.  Preheat oven to 400 degrees.  Line or grease muffin tins.

2.  Place all of the above ingredients in a bowl.  Mix until everything is well combined.

3.  Scoop mix out by spoon fulls (I used my icecream scooper) into each muffin tin.

4.  Bake for 15-18 minutes or until tops are light brown and toothpick inserted in the middle comes out clean.

**Libby's Notes:  Don't have any cinnamon chips on hand?  Use any other kind of baking chips (chocolate, butterscotch, etc..).  These also freeze VERY well :)

Recipe Source:  Adapted from Homemaker's Daily

Minty Hot Chocolate {Ava's Corner/Slow Cooker Monday}

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It's Ava's turn to the post on the blog today!

After a failed attempt in the kitchen two weekends ago (she made slow cooker macaroni and cheese), she was a little discouraged, but my baby girl picked herself right back up and headed straight into the kitchen again--wonder where she gets that from? ;)

She made this recipe this past weekend and boy was it ever good!  

Even Husband Man liked it and he's not a big fan of minty chocolate at all.

In Ava's Words:

"The Minty Hot Chocolate was good.  It was the most spectacular hot chocolate in the world and it was so easy to make!  Watch and I'll show you how to make it.....

First, you're going to take your milk and pour it into the slow cooker.

Then you're going to take your Ovaltine and pour it in with the milk.....

....give it a good stir.

Then take your vanilla extract and dump it in.  

Stir some more :)

Lastly, take your peppermint patties and dump them in.  

Cover the slow cooker with the lid and cook on low for 2-3 hours.  Stir after the first hour to make sure the candy is melting properly.

Mommy put whipped cream and cinnamon sprinkles on ours after it was finished!

It was so very good!  Even Eli and daddy had a cup! 

See you later alligator!

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This drink would be fabulous during the upcoming fall and winter months!  

If you aren't a big mint fan, leave the peppermint patties out of the recipe.  

Our family really enjoyed this one and will be making it a lot more once fall rolls around!

Minty Hot Chocolate

(makes 6 servings)

Ingredients:

6 small chocolate covered mint patties (we used the York Peppermint ones)

5 cups of milk

1/2 cup chocolate powder mix (we used Ovaltine)

1 tsp. vanilla extract

Directions:

1.  Pour the milk into the slow cooker.

2.  Pour the chocolate powder mix into the milk and stir until well mixed.

3.  Pour the vanilla extract in and stir again.

4.  Place the chocolate covered mint patties inside.

5.  Cook on low for 2-3 hours, making sure to stir after the first hour so the candy can melt properly.

6.  Garnish with whipped cream and cinnamon sprinkles.  

Recipe Source:  Fix It and Forget It Kids' Cookbook

German Chocolate Cake {Husband Man's Favorite}

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Last Friday we celebrated Husband Man's thirtieth-something birthday.

I made this lovely beast of chocolate confection just for him.   

This is his #1 most favorite cake.  Even beating out the ultimate Jell-O cake that I make from time to time (which is also another one of his favorites).  

Truth be told, I have not made this for him in years. 

Mainly because the Air Force started cracking down on weight requirements for their Airmen and unfortunately, Husband Man's date to take his physical fitness and weigh-in test falls right on his birthday.  

(Yes.  There are 8 eggs in this recipe.  Don't freak out.)

Eating this cake a few days before his test can really do a number on his results.  Alas, I have refrained from making it for the last few years because of this.  

This year was different though.  Not only did I make it for him, we also decided that this cake would be made every year after his physical fitness test....to not only celebrate his good score but also to celebrate his birthday :)  And those two reasons, if you ask me, are plenty enough for this family to enjoy this decadent cake!

This recipe certainly does not fit into the category of "healthy."  

If you are on a diet, don't eat this cake.

If you are trying to eat healthier, don't eat this cake.

If you don't like lots and lots of butter and eggs in your desserts, don't eat this cake.

Once you see the list of ingredients, you will understand why I used to only make this once a year.  Also, this recipe is a bit more complex then all the others on this blog and requires more then 5 steps...so beware.

But the end results are.....

Out. Of. This. World.  

Promise ;)

German Chocolate Cake

(makes one round double layered 9 inch cake or one round triple layered 9 inch cake)

Ingredients:

For The Cake

1 pkg. (4 oz.) Baker's German's Sweet Chocolate 

1/2 cup water

2 and 1/2 cups sifted cake flour

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter, unsalted and softened

2 cups sugar

4 eggs, at room temperature and separated (4 egg yolks in one bowl, 4 egg whites in another)

1 cup buttermilk

1 tsp. vanilla

For The Coconut-Pecan Frosting

1 can (12 oz.) evaporated milk

1 and 1/2 cups sugar

1 and 1/2 sticks butter, salted

4 egg yolks, slightly beaten

1 and 1/2 tsp. vanilla 

2 and 2/3 cups flaked coconut

1 and 1/2 cups chopped pecans

Directions For The Cake:

1.  Preheat oven to 350 degrees.  Flour and grease 2 or 3 round 9-inch cake pans.

2.  Place 1/2 cup of water in a saucepan and heat over medium-high heat.  Once hot, stir in the block of chocolate.  Stir chocolate until it is completely melted.  Take pan off the heat and let it cool.

3.  Sift and combine flour, baking soda, and salt.  Set aside.  

4.  Beat butter and sugar in large bowl until light and fluffy. 

5.  Add egg yolks, 1 at a time, beating well after each one.  Stir in chocolate and vanilla.

6.  Add the flour mixture and buttermilk alternately, beating well after each addition.

7.  Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form.  

8.  Carefully and gently stir egg whites into cake batter.  

9.  Pour evenly into prepared pans.

10.  Bake for 30 minutes if using 3 cake pans...and 35-40 minutes of using 2 cake pans.  

11.  Immediately run spatula between cakes and sides of pans when finished baking.  Cool for 15 minutes.  Remove from pans and cool on wire racks.

Directions for Frosting:

1.  Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Cook on medium heat for 10-12 minutes or until thickened and golden brown.  Stirring constantly.  Remove from heat.

2.  Stir in coconut and pecans. Mix well.  Cool to room temperature or until desired spreading consistency. 

3.  Frost cooled cakes.  Makes enough frosting to cover the top of the cake and in between layers.

Recipe Source:  Kraftfoods.com