CROCK POT PUMPKIN PIE STEEL CUT OATMEAL

1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk)

1-1/2 cups water

1 cup uncooked steel-cut oats (gluten-free, if desired)

1/4 cup maple syrup (may substitute other preferred sweetener)

3/4 cup pumpkin puree

1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)

1 teaspoon vanilla

1-2 tablespoons pumpkin pie spice

1 tablespoon ground chia or flax seeds

1/4 teaspoon salt

1-1/2 tablespoons butter, cut into 5-6 pieces (optional)

Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours

HALF RECIPE FOR 2 QT. CROCK POT

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

CROCK POT EGG NOG CRANBERRY STEEL CUT OATMEAL

2 cups eggnog

2 cups water

1 cup uncooked steel-cut oats (gluten-free, if desired)

1/2 cup dried cranberries (craisins)

1/4 teaspoon salt

1 tablespoon chia seeds or ground flax seeds

Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

HALF RECIPE FOR 2 QT. CROCK POT

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

CINNAMON RAISIN GRANOLA BARS

2 cups rolled oats

½ - ¾ cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup flour (wheat or AP)

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil (try canola or coconut)

2 teaspoons vanilla extract

1 tsp cinnamon  (optional)

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 for crunchy and 20 minutes for chewy in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

CHEWY PEANUT BUTTER CHOC. CHIP GRANOLA BARS

2 1/2 cups oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/4 cup butter

1/4 cup peanut butter

1/8 cup honey

2 TB corn syrup (optional)

1/2 tsp vanilla

Put all but oats, cereal, coconut and chocolate chips in to saucepan over low heat until liquid.  Cool slightly then pour liquid over the dry stuff and mix together until combined. Press into a square 8×8 pan.

Bake at 350 for 20 minutes–I did almost 30 minutes but I did double the recipe. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

CHEWY S'MORES GRANOLA BARS

¼ cup butter

¼ cup brown sugar

¼ cup honey

½ tsp vanilla

pinch of salt

2 cups quick oats

1 cup rice krispies

½ cup mini marshmallows

¼ cup mini chocolate chips

Cut out an 8 x 8 inch square of parchment paper.

Place the parchment paper in the bottom of an 8 x 8 inch baking dish.

In a large sauce pan, add the butter, brown sugar, and honey.

Place on the stove over medium-low heat. Stir occasionally with a large spoon until it begins to bubble.

Once bubbling, cook for 2 minutes while stirring.

Remove from heat and stir in the vanilla and pinch of salt followed by the oats and crispy cereal. Stir until well coated, then mix in the mini marshmallows.

Then pour the mixture into the 8 x 8 inch dish.

Press the mixture evenly into the dish.

Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Allow to cool then cut into bars.

Makes 12-16 bars depending on how you cut.

VANILLA GRANOLA

8 c. oats

2 c. sliced almonds

1 c. wheat germ

1 c. brown sugar

1 tsp. salt

1 tsp cinnamon

craisins or raisins, to taste (optional)

3/4 c. canola oil

1 c. honey

3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)

Preheat oven to 300-degrees.

Combine first 8 ingredients (dry ingredients) in a large bowl.

In a saucepan combine oil, honey, and vanilla and bring to a boil.

Let boil for 1 minute then pour over oat mixture.

Mix until all ingredients are moistened.

Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes.

Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely).

Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

BOBBY FLAY'S CHOCOLATE GRANOLA

1/4 cup plus 1 tablespoon coconut oil

1/3 cup best-quality cocoa powder

1/4 cup clover honey

1/4 cup granulated cane sugar

Pinch of fine sea salt

1/8 teaspoon pure coconut extract

1/8 teaspoon pure vanilla extract

2 1/2 cups oats

1/2 cup raw whole almonds, coarsely chopped

1/2 cup coconut chips, coarsely chopped

1/4 cup best-quality bittersweet chocolate chips

1/4 cup best-quality white chocolate chips

Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees.

Brush a half sheet pan with 1 tablespoon of the coconut oil.

Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan.

Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer.

Cook, whisking constantly until smooth and the sugar is completely melted.

Stir in the coconut and vanilla extracts. Keep warm.

Combine the oats, almonds and coconut chips in a bowl.

Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture.


Transfer the mixture to the prepared sheet pan and press into an even layer.


Bake for 50 minutes.


Turn off the oven and let sit in the warm oven for 30 minutes longer.


Remove and and let cool.


In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

MY FAVORITE GRANOLA

3 ¼ cups oats (Old Fashioned or Quick—any combination)

1 ¼ cup whole wheat flour-freshly ground if possible

1 1/3 cup shredded coconut

¼ cup flax seed (optional)

1 cup or more coarsely chopped almonds and/or pecans

1 cup brown sugar

1 stick butter

1/3 cup water

½ tsp salt

1 tsp vanilla

½ tsp cinnamon

½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir ll to coat. Let stand for about 10 minutes.

Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate.

Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

BISCUIT AND GRAVY CASSEROLE

1 lb. sausage browned

2 cups peppered sausage gravy

1 cup shredded cheddar

6 eggs

½ cup milk

Salt and pepper to taste

1 can (8oz) biscuits or 8 homemade biscuits

Preheat oven to 350.

Cut the biscuits into 1” pieces and put in bottom of 9x13 greased pan.

Sprinkle the sausage over the biscuits

Sprinkle the cheese over sausage

Whisk eggs and milk together with salt and pepper and pour over the cheese.

Pour the gravy over the egg mix.

Bake 30-45 minutes.

5 MINUTE MICROWAVE COFFEE CAKE IN A MUG

In mug, add 1 TBL butter

Soften it in microwave 10-15 seconds. Don’t melt, just soften.

Stir in 2 TBL sugar until fluffy and creamy.

Now add  2 TBL of a beaten egg, applesauce or greek yogurt

Stir in 2 TBL sour cream and a drop or 2 of vanilla

Stir in ¼ cup flour & 1/8 tsp baking powder.

For crumb topping in a separate bowl mix 1 TBL butter, 2 TBL flour, 1 TBL brown sugar and 1 tsp Cinnamon.

Add the crumb topping mix on top of your batter in mug.

Microwave starting with 1 minute, then do 10 second increments until it ids done to your liking. I find 1 minute 20 seconds is perfect.  It’s really hot when your take it out so be careful. Dig In!

OVERNIGHT HASHBROWN CASSEROLE

1 lb. bacon cooked and crumbled (or 12 oz. of diced ham)

6 eggs

4 cups shredded hash browns

2 cups cheddar

1.5 cups mozzarella or swiss

1.5 cups cottage cheese

1.5 TBL minced onion

Mix all together and bake in a greased 9x13 pan at 350 degrees for 35-40 minutes.

When I make this, I put half in a freezer bag after it is mixed.  Bake the half recipe in an 8x8 pan.

OVERNIGHT EGG NOG FRENCH TOAST

Christmas morning tradition!

Needs no syrup.   But cranberry or any berry syrup is delicious!

If you don't have egg nog you can  use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla.

1 cup brown sugar

1/2 cup butter

2 TBL corn syrup

1 loaf French bread, cut into 1-inch slices (or 2 Jimmy Johns Loaves)

6 eggs

2 cups prepared eggnog

¼ tsp. cinnamon

1/8 tsp. nutmeg

1.Lightly grease a 9x13-inch baking dish.

2.Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.

3.Whisk the eggs and eggnog and spices together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.

4.Preheat an oven to 325 degrees F.   Remove the baking dish from the refrigerator.

5.Bake covered in the preheated oven for 35 minutes. Increase heat to 375 degrees F.  Remove the aluminum foil, and continue baking until the top begins to brown, 15-25 minutes more. (20 was perfect)

CINNAMON ROLL PIZZA

12.4 oz refrigerator cinnamon roll with frosting

20 oz can cherry or apple pie filling (use only ½ can then freeze for future)

¼ cup brown sugar

1 TBL soften butter

Grease pizza pan. Preheat oven to 400. Pat each cinnamon roll flat and lay on the pan overlapping slightly and pressing together to form a solid circle. Spread pie filling on top. Mix sugar and butter. Sprinkle on top of pie filling. Bake for 8 minutes until golden brown. Drizzle with the frosting that came with the rolls.

MAPLE WHIPPED CREAM

Chill a metal bowl in the freezer

Remove bowl from freezer and add one cup of heavy whipping cream to the bowl

Beat cream with a hand mixer

As cream begins to thicken, gradually drizzle in 1/4 cup real maple syrup

Continue beating until whipped cream is stiff

Serve atop your favorite dessert or pancakes, french toast & waffles

Tips:

1. Pumpkin pie goes GREAT with maple-flavored whipped cream

2. If you need more maple whipped cream, make two batches, rather than trying to double the recipe

BERRY SYRUP

2 cups fresh or frozen berries (any kind)

2 cups sugar

½ cup water

In saucepan bring ingredients to a boil over medium heat stir continually to prevent scorching.  Reduce to a simmer and simmer for 5 minutes.  Remove from heat and cool slightly.

CRANBERRY SYRUP

2 1/4 cups cranberry juice (Apple or Orange are good too)

1 cup fresh or frozen cranberries
1 cup light corn syrup

¼ cup sugar

Bring everything to a boil over medium high heat.  Reduce to medium and continue to boil 30-40 minutes until reduced to 2 1/2 cups.  Pour through a mesh strainer and discard cranberries.

OPTION 2

3 cups cranberries

3/4 cup sugar

1 1/2 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Put in saucepan over medium heat until berries pop then simmer 15 minutes. 

Strin well.

OPTION 3

3 cups cranberries

1 1/4 cup water

Pinch of salt

1 TBL lemon juice

Put all but lemon juice in saucepan over medium heat until berries pop then simmer 15 minutes.

Remove from heat, strain and stir in lemon juice.

GREAT WITH EGG NOG FRENCH TOAST

HOT SYRUP

1 cup brown sugar

1 cup white sugar

1 cup water

1 tsp vanilla, butter, almond or mapleine extract

Bring all ingredients but extract to boil until sugars are dissolved.  Remove from heat and pour in extract

VARIATIONS:

Butter/maple  use ½ tsp maple flavor and ½ tsp butter flavor

Vanilla/maple use ½ tsp maple and ½ tsp vanilla flavor

Coconut use 1 tsp coconut extract

Banana use 1 tsp banana extract plus 3 drops yellow food color

Orange use 1 tsp orange extract plus 3 drops yellow and 1 drop red food color.

APPLE CIDER PANCAKE SYRUP

OPTION 1

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 TBL fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

OPTION 2

3/4 cup apple cider or apple juice

1/2 cup packed brown sugar

1/2 cup corn syrup

2 tablespoons butter or margarine

1/2 teaspoon lemon juice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

***GREAT WITH PUMPKIN PANCAKES!!!

APPLE ORANGE SYRUP

1 TBL cornstarch

1 cup apple juice

1/3 cup orange juice

In a saucepan stir all ingredients until smooth. Bring to a boil and boil for 2 minutes.

BRITTANY IVAN'S DADDY'S SYRUP

2 cups water

2 ½ cups sugar

Boil to dissolve, remove from heat then add 1 tsp maple or more to taste.

HOT BLUEBERRY MAPLE SYRUP

1 cup blueberries

½ cup maple syrup

1 TBL lemon juice

 In a sauce pan cook blueberries and maple syrup over medium heat until berries have burst, about 3 minutes.  Pour through a sieve pushing on the berries to extract as much juice as possible.  Stir in lemon juice. 

RASPBERRY SYRUP

Make a simple syrup with 2 cups sugar added to about 1 cup boiling water. Dump in a bag of frozen raspberries and cook it down until it is a syrup consistency.

APPLE CINNAMON SYRUP

1 ½ cup maple syrup

1/3 cup apple jelly

¼ tsp cinnamon

1 pinch salt

Simmer all ingredients until slightly thickened, 5-7 minutes.

CINNAMON SYRUP

1 cup sugar

½ cup light corn syrup

¼ cup water

¾ tsp cinnamon

5 oz can evaporated milk

Boil everything but milk for 2 minutes.  Remove from heat.  Cool for 5 minutes. Stir in milk.

Delicious on Pumpkin Pancakes

BREAKFAST BURRITOS

MAKES 10 BURRITOS

12 Eggs

½ cup sour cream

Salt, Pepper & Garlic Powder to taste

1 lb. Canadian Bacon (could also do sausage) (for Tate use hot sausage & 4oz can diced jalapenos)

30-32oz Bag Frozen hash browns cooked to package directions & cooled*

2 Cups (8 oz) Cheddar Cheese, shredded

4 Green Onions, chopped (optional)

8-10 Flour Tortilla Shells (10-12” burrito size)

Tin Foil for wrapping

Optional for serving: Salsa and/or hot sauce

Mix eggs with sour cream. Season with salt, pepper and garlic powder. Scramble them up.

Once eggs, sausage & hash browns are cooled, in a large bowl mix eggs, sausage, hash browns, green onions & cheese. Divide evenly into 10 tortillas. Roll & wrap. Tuck ends good!

For Camping: double layered foil. (throw over coals 10 minutes (5 on each side).

For Freezing: Saran Wrap. (heat from frozen, wrap in damp paper towel, microwave 2-3 minutes)

Half this recipe for taco size tortillas

Microwave 1.5-2 minutes

J-only wants egg & cheese in hers

K-wants it all.

*bake on a sheet pan @ 400 degrees for 30 minutes.

CREAMY BERRY CREAM OF WHEAT

1-2 TBL butter

¼ cup cream of wheat

2 TBL sugar

2 cup milk (not skim)

2oz cream cheese

¼-1/2 cup berries

Toast wheat in butter on med-high heat. Add in sugar. Add milk all at once and stir to prevent lumps. Turn to medium and cook for 20 minutes stirring occasionally until desired texture. Add in cream cheese and stir until melted. Add berries and remove from heat.

CREAMY CINNAMONY CREAM OF WHEAT

1/4 c cream of wheat

1.5 T butter (divided)

2 cups 1% or 2% milk (not skim, whole can work but might change texture)

2 T sugar

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. good vanilla extract

Melt 1 T of butter in a medium sauce pan over medium high heat.

Once melted, add the cream of wheat and stir often until it just barely begins to brown. (If you go too far and get noticeable browning, throw it out and start over.)

Stirring constantly, add milk, You'll get a burst of steam when you first start to add the milk to the frying cream of wheat, so watch out, but if you don't stir at this point, you'll get lumps.

Once the milk has been added, turn the heat down to medium, and add the salt, sugar and cinnamon.

Let cook slowly for about 20 minutes.

Remove from heat and stir in the vanilla The porridge will continue to cook for a bit, and will thicken some as it cools.

Consistency is key here -- you want the finished product to have the texture of a warm loose pudding, which means it needs to be on the liquidly side at this point. If it's too thick, add a bit more milk to thin it out.

Cover the sauce pan and let it sit for five minutes or so, then stir in the remaining half T of butter and pour into two bowls.

Options: add a shake cinnamon before serving, but if you want to get fancy, you can also add a teaspoon or two of sugar and caramelize it with a torch (like a creme bruleé). Also, you can add a bit of nutmeg along with the cinnamon if you like, but be careful -- the nutmeg tends to overpower the other relatively subtle flavors in this dish -- one scrap on the nutmeg grater is enough.

PEANUT BUTTER BAKED OATMEAL

3 cups oats

1.5 tsp baking powder

½ tsp salt

3 egg

2.5 cups milk

1 tsp vanilla

1/3 cup brown sugar

1 cup peanut butter (divided)

3 bananas

Preheat oven to 325. Wisk eggs, milk, vanilla. Add in ½ cup peanut butter, oats, and baking powder, salt. Pour into greased 9x9 pan. Bake 1 hour. Remove from oven. While warm spread ½ cup peanut butter over top. Can add sliced bananas or chocolate chips if you like.

INSTANT OATMEAL PACKETS

(Makes 8 Packets)

3 cups Quick-Cooking Oats

Salt

Small sized Zip Baggies

1.  Blend in blender or food processer 1 cups of the oats into a fine powder.

2.  Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve:

Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Eat it plain or flavor it up: Add ½ to 1 tablespoon of any, sugar, brown sugar, honey, splenda, etc.

Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon.

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal - To each packet add 2 Tbsp. any kind of wheat germ.

Fruit & Cream Oatmeal - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit.

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'More Oatmeal - add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal - add 1 tsp. sugar, and 1/2 tsp. 'Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Bart-man Oatmeal - add 2 Tbsp. 'Butterfinger B.B's' candies to each packet.

Cinnamon-raisin - add 1/4 teaspoon of cinnamon and 2 dozen raisins to each packet.

OVERNIGHT APPLE PIE BREAKFAST

Once cooked, this recipe keeps very well in the fridge for a couple of days.

Ingredients

1 cup of steel cut oats***

3 peeled & diced apples (about 3 cups)

1 cup apple juice 

3 cups water

2 TBL brown sugar (optional, but I always use)

1/2 tsp cinnamon (optional but I always use)

Directions - Slow Cooker (I half this recipe for my 2 qt. crock pot)

For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.

Directions - Stovetop Method

Combine all ingredients in a saucepan and bring to a boil. Simmer for about 30 minutes, or until it reaches the consistency that you like.

Delicious when topped with a drizzle of maple syrup, honey, or another dash of cinnamon.

This recipe makes 6 - 1 cup servings.

*** It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. (sometimes they are called "irish oats" or "pinhead oats").

1 MINUTE PEANUT BUTTER SYRUP

1/2 cup honey, maple syrup, corn syrup (karo), or pancake syrup

1/4 cup creamy peanut butter

In microwave safe bowl or measuring cup, combine syrup and peanut butter.

Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.

EGGNOG SYRUP

½ Cup Butter

1 Cup Sugar

¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.

Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.

Wisk continually until mixture comes to a boil, remove from heat.

Serve warm and ENJOY!

EGG NOG FRENCH TOAST W/EGGNOG SYRUP

4 large eggs

1 cup store-bought egg nog

1 Tbsp vanilla extract

½ tsp pumpkin pie spice (or ¼ tsp. cinnamon + ¼ tsp. nutmeg)

12 slices bread

butter

Whisk together eggs, eggnog, vanilla and spices.

Preheat griddle. Dip bread in egg mixture, allowing it to soak in slightly. Butter the hot griddle and place soaked bread on griddle. Cook on each side until golden brown. Serve with butter and powdered sugar and/or regular syrup or my favorite eggnog syrup.

Servings: 6

Eggnog Syrup:

½ Cup Butter

1 Cup Sugar

¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.

Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.

Wisk continually until mixture comes to a boil, remove from heat.

Serve warm over french toast and ENJOY!

BANANA OATMEAL

1 1/4 c milk

1 pinch salt (1/16 tsp)

¾ tsp brown sugar

1 banana mashed

1/2 c oatmeal

1 pinch allspice (1/16 tsp)

¼ tsp vanilla

Bring milk, salt, brown sugar, and banana to a boil over medium-high heat. Add oatmeal and allspice. Reduce to medium boil for 2-5 minutes(depends if using instant or reg. oats) or to desired consistency. Remove from heat stir in vanilla. Serve it up, can add a sprinkle of cinnamon on top if desired.

RAINIE GRAHAM'S EGG CROUTON CHEESY CASSEROLE

4-5oz breakfast meat 

2 cups croutons

1 ½ cups sharp cheddar cheese, divided

1 cup milk

4 eggs

½ tsp salt

¼ tsp pepper

¼ tsp onion powder

½ tsp Dijon mustard

Mix all together but ½  cup cheese and pour into greased 9x9 baking dish.  Bake at 350 45-60 minutes until center is set.  As soon as you pull it from the oven sprinkle the remaining ½ cup cheese.  Let set until melted then serve.

WHOLE WHEAT BLENDER PANCAKES

MAKES 18 4" CAKES

1 cup wheat berries

1 cup milk (can use powdered reconstituted)

½ cup milk (can use powdered reconstituted)

2 eggs (can use powdered reconstituted)

¼ cup oil

¼ cup honey

1 TBL baking powder

Put wheat berries and 1 cup milk in blender.  Blend on high speed for 2 minutes.  Add the remaining ½ cup milk and blend on high for 2 more minutes.  Add in eggs, oil, honey, blend for 1 minute.  Add in baking powder and blend 1 minute. 

CHOCOLATE WAFFLE S W/ PEANUT BUTTER SYRUP

1 ½ cup flour

3 TBL sugar

½ cup cocoa powder

1 tsp baking powder

1 tsp salt

½ tsp baking soda

3 eggs

4 TBL melted, slightly cooled butter

2 cups butter milk

¾ cup chocolate chips

Mix dry ingredients except chocolate chips. Mix wet ingredients, combine both mixes together. Pour onto hot waffle iron and sprinkle chips over batter. Cook per waffle iron instructions.

1 MINUTE PEANUT BUTTER SYRUP

1/2 cup honey, maple syrup, corn syrup (karo), or pancake syrup

1/4 cup creamy peanut butter

In microwave safe bowl or measuring cup, combine syrup and peanut butter.

Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.