Baked Oatmeal Casserole

Okay, so I saw this recipe on Facebook, and could not, for the life of me, figure out how to “Pin” it to Pinterest without copying it and putting it here on my blog. So you will now find it here and on my Pinterest “Breakfast” board. Oh, and possibly it is still on Facebook. I think the person who deserves the credit, is a gal named Cass Andra. That’s whose name was associated with the recipe I found on Facebook. So, Cass Andra, Thank you for this delicious recipe!

Baked Oatmeal Casserole

Baked Oatmeal Casserole
Total Time: 50 minutes, Serves: 6

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate. (Save the other half of raspberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining raspberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Enjoy! And let me know what you think!


Recipe Time-Pioneer Woman’s Breakfast Bowls!

Fall is in the air in Indiana, and that’s got me cooking! And when I cook, I take pictures. And when I take pictures, they usually end up on Facebook, Twitter, or Instagram. I have received lots of comments and requests for the recipe for the Breakfast Bowls, so here it is!!!

The original recipe is from the cookbook, The Pioneer Woman Cooks, by Ree Drummond.

I have to say, every single recipe I have made from her cookbooks, my family has liked. And that’s saying a lot!


Makes 8 servings

1 T butter, plus extra for the bowls          6 finely diced plum tomatoes

Sausage & Bacon...yummmm

Sausage & Bacon…yummmm

1/2 large onion, diced                                4 green onions, chopped

2 russet potatoes (peel on), baked and cut into 1/2 inch cubes

Salt & black pepper to taste                      8 basil leaves, chopped

8 eggs, beaten                                             1 pound breakfast sausage, browned & crumbled

3/4 cup half-and-half                              4 strips thick-cut bacon, fried and crumbled

1 cup grated Monterey Jack cheese      1 cup grated sharp cheddar cheese



1. Butter 8 ovenproof bowls or ramekins. Preheat the oven to 325 degrees.

Hashbrowns, red peppers, onions,

Hashbrowns, red peppers, onions,

2. In a skillet over medium heat, melt the butter. Add the onion and potatoes.

3. Season with salt and pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes. Remove from heat and set aside.

4. In a bowl, lightly beat the eggs and half-and-half. Season with salt and pepper. Set aside.

5. In a mixing bowl, combine the tomatoes, green onions, and basil. Stir together and set aside.

6. To assemble, divide all the ingredients evenly among ovenproof bowls or ramekins in the following order:

Potato & onion mixture,  Sausage,  Bacon,  Monterey Jack,  Egg mixture,  Tomato/green onion/basil mixture

And finally, a sprinkling of grated cheddar!



Egg, & more Cheese!

Egg, & more Cheese!










7. Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set.  Keep an eye on the bowls to make sure the eggs don’t brown. It’s better for the eggs to come out of the oven slightly runny, as they’ll continue to set after they’re removed from the oven.

8. Serve in a basket with pretty napkins and eight spoons!

*Now, it’s important to note, that I deviate from this original recipe quite a bit to make it my own, and you can too!  I do not bake and cut my own potatoes. I buy the bag of frozen potatoes with onion and green pepper. Saves time and energy. And, it makes 12 ramekins full! Also, I omit the tomatoes, and replace them with red pepper. And of course, I use whatever shredded cheese, which is usually sharp cheddar or cojack, that is currently in my fridge! It all turns out just fine. Delicious, actually! Enjoy!

In & out of the oven

In & out of the oven!


Hello Fall! Okay, so it’s not technically fall yet. But the smell is in the air, and our favorite drink of the season is back! I’ve told you before how I enjoy the magazine, Good Housekeeping. And one of my favorite features was the Good Food page, featuring a one-sentence recipe. Well, just as in any living, breathing thing, Good Housekeeping keeps evolving, changing. No more Good Food, one-sentence recipe page. But never fear, it still has great articles and recipes. Just different titles, such as, Your Look, Your Home, Your Kitchen!

Imagine my delight when I flipped open my latest GH October issue to page 147, the beginning of the Your Kitchen section, to find “Make Your Own PUMPKIN SPICE LATTE”!!!!!

Of course I’m going to share!

wpid-20140909_100931-1.jpgNow, I haven’t even had time to try the recipe yet, as I was so excited to share it with all of you. But trust me, it will be in my refrigerator by the end of the week! You’re welcome; have a delicious fall!


Easiest Recipe of Your Week! Really.

This recipe is really no recipe at all! It’s summer, and if you have a garden, you probably have an overabundance of tomatoes! Well here’s a solution to your tomato problem! Tomatoes + Jalapeño + Ball Fiesta Salsa Mix = your favorite summer salsa!
Bam! It’s that easy! And I don’t even measure. I simply chop up a few tomatoes, dice a small bit of jalapeño, and throw in a couple tablespoons of salsa mix. You can use as much or as little of each as you like. And of course, use your favorite salsa mix or seasonings!


Repost from last summer: Easy Plum Tart!

You all know how I love easy recipes, and this one does not disappoint. Thanks to Good Housekeeping magazine for bringing these each month. They make my life so much easier, and I look forward to each month’s issue. The first thing I do is flip to the “Good Food” page to see what the One Sentence Recipe is for the month. image This time it is this delicious Plum Tart. It’s only fair that I show you the picture from the magazine, because my finished product, and my pictures, never look as good as theirs!

Now for the recipe: Spread 3/4 c canned almond pastry filling on 1 (9 inch) refrigerated premade piecrust rolled out to 12 inches on parchment-lined cookie sheet, leaving a 2 inch border (I did not do it this way; I used a baking stone and left out the parchment and it turned out great); top with 4-5 sliced medium plums, fold in edges, and bake at 400 degrees for 30-35 minutes or until crust is golden and filling is bubbling. Serves 8-10.

Yeah, right! I cut that baby into fourths and my husband and I ate half of it right out of the oven! Then we finished it off the next night! It was that good! Now granted, I’m sure we were not supposed to eat that much. But, we are empty nesters, and I don’t bake all that often! Besides, I’ll run it off tomorrow! Anyway, plums seem to be readily available, so pick up some and try this recipe. Then let me know if you like it as much as I do!

Here are some photos so you can see which products I used, and what the finished tart looks like at my house. Which is a good house; just maybe not as good as the one over at “Good Housekeeping”!

Currently, Week Three!

I was itching to write, so I sneaked in this edition of “Currently” while riding in the car to the Indiana Convention Center to pick up my husband and daughter’s race packets.

This week, I’m Currently

Admiring: The Weather!!! It has finally been warm this week. I’ve been running outdoors, the flowers are blooming, and my family is all together. Life is good!

Caring: About pleasing everyone and getting everything done. Errands to run, people to see, and gotta get those plants in my garden!

Loving: Life, Family, God, and summer. I know, summer’s not really here. But it’s closer every day!

Another simple, delicious recipe!

Another simple, delicious recipe!

Cleaning: Now? Absolutely nothing besides dishes, laundry, and my body. My daughter is here until Monday, so I cleaned house prior to her arrival. I’m officially on a staycation!

Creating: Memories. And lots of yummy food! So far we’ve made Grandma Kathy’s Microwave Pickles, Trisha Yearwood’s Thai Salad, and Good Housekeeping’s One Sentence Recipe Asparagus Tart! And Saturday night we’ll be making Strawberry Cucumber Margaritas!

Today is the Indianapolis 500 Mini Marathon. We’ll be back in Indy bright and early and I’ll be cheering on my family from the sidelines. Praying for safety, health, and fast legs! See you all next week!

Another Simple Recipe : Nutella Cookies

Well, it was raining yesterday, so I decided it was a good time to bake some cookies. But you know me; I like them simple. Well it doesn’t get much simpler than this. Four ingredients, twenty-four (small) cookies! Enjoy!

Nutella Cookies



1 cup Nutella, 1/2 cup sugar, 1 egg, 1 cup flour


Preheat oven to 350 degrees.

Mix all the ingredients together. If you still have dry patches, you can add a tablespoon or two of milk. Mix well. Dough should be tacky. Using small cookie scoop or teaspoon, place on cookie sheet and flatten slightly with bottom of small glass.  I use a six ounce juice glass. Bake 7-8 minutes. Do not over cook or they will be dry. Allow to cool and enjoy!

See, easy peasy!

These go great with a cold glass of milk, or a hot cup of coffee. I’ll let you decide!