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Rutherford Weekly's Favorite Reader Recipes 12-29-16

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Cinnamon Roll Baked Oatmeal

3 cups quick cooking oats

¾ cup brown sugar

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk (I used almond milk)

½ cup butter

¼ cup Cinnamon Chips

¼ cup chopped pecans

¼ cup white chocolate chips


½ cup powdered sugar

1 tablespoon melted butter

½ teaspoon vanilla

1-2 tablespoons milk

Preheat oven to 350 degrees. In one bowl mix together the dry ingredients.In another bowl, whisk together wet ingredients. Combine all together and fold in cinnamon chips, pecans, and white chocolate chips. Pour into a greased 8x8 baking dish. Bake about 40 minutes. Let cool about 10 minutes. While cooling, make the glaze. Then, drizzle on top. GLAZE: Combine everything together in a bowl until smooth!

Baked Peanut Butter Oatmeal

1-1/2 cups quick cooking oats (or gluten free oats)

¼ cup packed brown sugar

¼ cup white sugar

¾ cup milk (or milk alternative)

¼ cup melted butter (or margarine)

1 egg

½ cup Peanut Butter or almond butter, etc.

1 tsp baking powder

¾ tsp salt

1 tsp vanilla

Preheat oven to 350 degrees. Grease a 8x8 pan. Mix all ingredients together in a large bowl and stir well. Spread evenly in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve warm out of the oven or allow it to completely cool and cut into bars for a grab and go snack.

Trailside Treat Baked Oatmeal

3 c. old fashioned oats

1½ c. brown sugar

5½ c. milk

½ c. peanut butter

3 eggs, beaten

1 c. raisins

1 c. chocolate chips

In a large pot, combine oats, milk, brown sugar, peanut butter, and eggs. Mix well and simmer over medium heat, stirring regularly, 20 minutes or until thickened. Once mixture is thick, stir in raisins. Pour into greased 9x13 inch pan and top with chocolate chips. Bake at 350 degrees for 30 minutes or until oatmeal is set. Let stand 5 minutes. Serve warm; top with milk or additional brown sugar if desired.

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