Catherine's Recipe Box

Note:  I made this for a church gathering and it was a big hit.  It also reheated well as I made it the night before. Ingredients 3 cups quick cooking oats ½ cup brown sugar 1 cup milk 2 tablespoons butter 2 eggs 2 teaspoons baking powder ¾ teaspoon salt 2 teaspoons vanilla 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves ¾ cup canned pumpkin ¼ cup brown sugar (for the top) Directions In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top. Spread into a greased 9×13 pan. Sprinkle remaining ¼ cup brown sugar on top. Bake at 350 for 20 minutes. Serve with milk and enjoy! source:   http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html

Note: I halved this recipe from the original over at Stop and Smell the Chocolates (which she got from a cookbook, but credit where credit is due!). When I'm done, it fits in a small oat container and then I just make more when it gets emptied. Ingredients 3 cups quick-cooking oatmeal 1/2 cup coarsely chopped dried apples 1/2 cup powdered nondairy creamer (use vanilla flavored for an extra kick!) 1/2 cup brown sugar 2 teaspoons ground cinnamon 1 teaspoons salt Directions Combine ingredients in large bowl. Store in airtight container. For breakfast: Place 1/2 cup oatmeal mix into bowl, add 1/2 cup water, and microwave for 1 minute on high. Let stand for 1 minutes to thicken; stir again. source: http://stopnsmellthechocolates.blogspot.com/2009/03/works-for-me-wednesday-instant-oatmeal.html