Recipes

I tried this recipe for the first time this morning and it is SO good! I got it from my friend Jacqueline, so I wanted to give her a shout-out and a thank you for sharing this recipe.

Baked Oatmeal

3 cups rolled oats
3/4c brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk 
2 eggs
1/2 cup (1 stick) melted butter
1/4c maple syrup
2 teaspoons vanilla extract
3/4 cup dried cranberries

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, syrup and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.
Bake in preheated oven for 40 minutes.

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NOTES:

I used the “1-Minute” oats and I found that this made the dish a little bit dry. So, I would recommend the regular old fashioned oats.

I substituted blueberries for cranberries since that’s what we had. I sprinkled frozen blueberries on top of half of the oatmeal (Macey won’t eat them) and it was really good!

I wanted to post and share two of my favorite summertime desserts. Both of these feature a lemonade theme because, really, what says summer more than lemonade, right?

Lemonade Layer Cake
from Cooking Light

Ingredients
Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preparation
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Yield: 16 servings (serving size: 1 slice)

Nutritional Information
CALORIES 322(28% from fat); FAT 9.9g (sat 5.9g,mono 2.9g,poly 0.5g); IRON 1mg; CHOLESTEROL 53mg; CALCIUM 60mg; CARBOHYDRATE 54.1g; SODIUM 293mg; PROTEIN 5g; FIBER 0.5g

Cooking Light, APRIL 2002

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Lemonade Pie

2 ready made graham cracker pie crusts
1 can frozen lemonade
1 regular size tub frozen whipped topping
1 can condensed milk

Mix lemonade, whipped topping and condensed milk together until well blended. Pour into two graham cracker pie crusts. Cover and put in freezer for at least 6 hours. Serve cold.

ENJOY!