Tina's No Bake Cookies

My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! Thank you to my friend Tina for posting it.

No Bake Cookies
2 1/2 Cups sugar
1/2 Cups milk
5 Tablespoons Cocoa
5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:
1 teaspoon vanilla
1 Cup peanut butter
dash of salt
3 1/2 Cups of oatmeal
Drop by spoonfuls onto waxed paper, let set up

Chai Spiced Oatmeal

Chai Oatmeal Recipe

Serves: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

232 calories, 12 g fat (16% of calories), 2 g saturated fat, 40 g carbs, 12 g protein, 4 g fiber, 251 mg calcium, 2 mg iron, 361 mg sodium

Ingredients

• 1 ¹/₂ cup lowfat or nonfat milk
• ¹/₄ t salt
• ¹/₄ t cinnamon
• ¹/₄ t ground coriander
• ¹/₄ t powdered cardamom
• ¹/₄ t turmeric
• A pinch of saffron (optional)
• A drop of vanilla (optional)
• 2 t light honey
• ³/₄ cup rolled oats
• 2 T oat bran

Directions

Pour the milk into a medium-sized saucepan. Add all the dry seasonings (salt through saffron, if using), and whisk to blend. Place the pan over medium heat.

Just before the seasoned milk comes to a boil, lower the heat, and let it simmer for about 5 minutes. Stir in the vanilla (if using) and honey, and whisk until the honey dissolves. Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about 8 minutes, stirring occasionally.

When the oatmeal has thickened to your liking, remove from heat. Serve the oatmeal with any of the following toppings, or a combination: raisins, pistachio nuts, chopped almonds, and yogurt.

http://www.shape.com/healthy-eating/meals-and-menus/breakfast/eggs-etc/healthy-breakfast-ideas-chai-oatmeal-recipe

Dawn's Orange Marmalade Oatmeal Cookies

These cookies are out of this world good!!

Dawn's Orange Marmalade Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 tbsp spoon of marmalade.
(I use orange but I guess any other would work too)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

PREHEAT OVEN TO 375.


1. In a medium bowl, cream together white sugar, butter, and
brown sugar.

Beat in eggs one at a time, then stir in vanilla and the marmalade.

2. Combine flour, cinnamon, baking soda,and salt. Stir into
the creamed mixture. Mix in oats. If you are using nuts or
raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Roll the dough into balls, and place 2 inches apart on
cookie sheets.

Remember they will be a bit more sticky because of the marmalade.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before transferring to a wire rack to
cool completely - they come out sort of chewy and crunchy all at once.

SOURCE:  http://www.crochetville.org/forum/showthread.php?t=90256

OATMEAL CARMELITAS

OATMEAL CARMELITAS

Source:  Pillsbury Bake Off, Erlyce Larson

BASE:

2 c. flour
2 c. quick oats
1-1/2 c. brown sugar
1-1/4 c. margarine, softened
1 tsp baking soda
1/2 tsp salt

FILLING:

1 jar Smuckers Caramel Ice Cream Topping
3 tbsp flour
1 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Heat oven to 350.  Grease 13x9 inch pan with non-stick cooking spray.
 In large bowl, mix base ingredients with electric mixer on low speed
until crumbly.  Reserve half of crumb mixture (about 3 c.) for topping.
 Press remaining mixture in bottom of pan.

Bake 10 minutes.  Meanwhile, in small bowl, stir together caramel
topping and 3 tbsp flour.

Sprinkle chocolate chips and nuts over partially baked base.  Drizzle
evenly with caramel mixture; sprinkle with reserved crumb mixture.

Bake 18-22 minutes longer or until golden brown.  Cool completely in pan
on cooling rack, about an hour.  Refrigerate 1-2 hours or until filling
is set.  Cut into 36 bars.  Store tightly sealed in regrigerator.


1 Bar: Calories 200 (Calories from Fat 80); Total Fat 9g
(Saturated Fat 2g); Cholesterol 0mg; Sodium 180mg; Total
Carbohydrate 28g (Dietary Fiber 1g, Sugars 17g); Protein 2g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 2%;
Iron 6% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Oatmeal Superb

• OATMEAL:
• 4 cups water
• 2 cups old-fashioned oats
• 1/4 cup chopped dried apricots
• 1/4 cup dried cherries, chopped
• 1/2 teaspoon salt
• 3 tablespoons brown sugar ( I leave out)
  
• 2 tablespoons butter ( I don't use for my dietary needs)
  
• 1 cup fresh or frozen unsweetened raspberries, thawed
• 1/4 cup sugar ( I leave the sugar out for my dietary needs or use Stevia)

In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and raspberries. Cover and allow to sit for 2-3 minutes.

Adapted for my needs from this recipe: http://www.tasteofhome.com/recipes/Oatmeal-Brulee-with-Ginger-Cream?keycode=ZFB

Creamy, Fruity Slow Cooker Oatmeal 6-8 hours

Creamy, Fruity Slow Cooker Oatmeal

4 servings

2 cups steel cut oats (work best, the rest cook too fast and you end up with a mess
5 cups water, or 2 cups milk and 3 cups water, or 5 cups fruit juice, or any combination you prefer
cinnamon (optional)
dried fruits, dates, raisins, cranberries, nuts coconut, etc. (optional)
1/2 cup bran or wheat germ (optional)

Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed.

In the morning serve it with milk, cream, syrup, more butter, brown sugar, or whatever your family likes.

You can add the fruit in the morning if you like them a little chewier. You can also use canned crushed pineapple and the juice when you mix all the ingredients in the evening. Just dump the can of pineapple into a large measuring bowl (like the glass measuring bowl from Pampered Chef) and add enough water to make 6 cups.

Source: http://schamelotkitchen.blogspot.com/2007/08/creamy-fruity-slow-cooker-oatmeal.html

Grandma Eva's Oatmeal Cake

This is my grandmother's recipe and it is a hit everywhere I take it. This is not a healthy recipe but is served with love.

1-1/4 c boiling water
1/2 c. butter or margarine
1 c. firmly packed brown sugar
2 eggs
1/2 tsp salt
1/4 tsp nutmeg
1 c oatmeal, uncooked
1 c granulated sugar
1 tsp vanilla
1-1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon

Pour boiling water over oats; cover & let stand 20 minutes. Cream butter and sugars until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well.

Stir together dry ingredients; add to creamed mixture, mixing well. Pour into greased 9x13 inch pan. Bake at 350 degrees 45 minutes. Do not remove from pan

Frosting

1/4 c. butter, melted
3 tbsp light cream
1/2 c. walnuts or pecans
1/2 c firmly packed brown sugar
3/4 c coconut

Combine all ingredients and spread evenly on cake. Broil until golden brown.

NOTE: I love this frosting so I make a double batch.

White Chocolate and Apricot Oatmeal Cookies

White Chocolate and Apricot Oatmeal Cookies

Oatmeal cookies are one of my favorite treats! Wait until you try this incredible, light variation on the traditional recipe, incorporating the sweetness of white chocolate and tartness of apricots.

Ingredients

1/2 cup (1 stick) margarine
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
2 cups oatmeal
2/3 cup white chocolate chips
1 cup chopped dried apricots

Instructions

1. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
2. In mixing bowl, beat margarine, sugar, brown sugar, until fluffy, Add eggs, beat well.
3. In separate bowl, mix together flour, baking soda. Gradually add flour to margarine-sugar mixture, mix just until combined. Stir in oatmeal, white chocolate chips, apricots.
4. Drop dough by teaspoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are lightly browned on bottom. Transfer to sheet of waxed paper to cool to room temperature before serving.

Makes 48 cookies

Food Facts

Calories 84
Protein (g) 1
Carbohydrate (g) 13
Fat (g) 3
Calories from Fat (%) 36
Saturated Fat (g) 1
Dietary Fiber (g) 1
Cholesterol (mg) 5
Sodium (mg) 54

Diabetic Exchange: 1 other carbohydrate, 0.5 fat

SOURCE: Holly Clegg

Oatmeal Pie Crust

OATMEAL PIE CRUST

I thought this might be good for the holiday baking.  I got it offf
another
list. 

                    
* Exported from MasterCook *

                           OATMEAL PIE CRUST

Recipe By     :Lynn Varian
Serving Size  : 0     Preparation Time :0:00
Categories    : Crisps                          Pie

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4           cup  oats
    3/4           cup  splenda
 2        tablespoons  fat-free plain yogurt

1.  Mix together, add the yogurt slowly, may take less, may take more,
until
it's like a dough.  Roll out between a couple of sheets of wax paper
sprayed
with cooking spray.

Makes a good crust on crisps too.

Source:
 "Flex_Core_Recipes"
                                   - - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 471 Calories; 8g Fat (15.3%
calories
from fat); 21g Protein; 80g Carbohydrate; 12g Dietary Fiber; 1mg
Cholesterol; 24mg Sodium.  Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0

Oatmeal Ideas

Oatmeal Variations
Copyright © 2001 by Michelle Jones, editor of Better Budgeting

Having oatmeal for breakfast every morning, or at least a few times a week, is not only good for your heart, but it's good for your wallet too! Oatmeal is rich in soluble fiber and one of the cheapest ways to add healthy foods to your diet. Here are some tips about buying and cooking oatmeal and a few variations to try.

* * *

* You can buy the store brand which usually costs half as much as the national brand and tastes just as good.

* Don't waste your money on the little instant packages, unless they go on sale for a really great price. Usually you will save money by getting the large canister of quick or old fashioned oats.

* The old fashioned oats are the healthier choice, and they can even be cooked in the microwave. My husband's the expert on this, he has it almost every morning.

* Oatmeal is a nutritious addition to cookies and baked goods, adding fiber to an otherwise unhealthy snack. If you have it on hand for breakfast, you're more likely to use it for baking too.

* Here's several different things you can add to your morning oatmeal for an extra tasty flavoring or increased nutritional value...

	Butter
	Brown sugar
	Maple syrup or flavoring
	Other flavored syrups like blueberry or strawberry
	Cinnamon, cinnamon sugar
	Diced apples, bananas, peaches, pears, strawberries
	Milk or cream
	Raisins
	Sliced almonds
	Chopped Pecans
	Protein powder, wheat germ and other health food items I pour ¼ cup of old fashioned oatmeal (uncooked) into a bowl. I top that with ¼ - ½ cup of yogurt. Then I top with chopped apples and raisins. I mix this all together and chow down, it’s quite delicious and yummy too! You can vary the toppings to your liking. Sometimes I use grapes in addition to apples and raisins, or when I’m too lazy to chop up the apples! To keep this recipe frugal, I buy the large 4.5 pound bag of raisins and the 32 oz. container of yogurt.

(My Grandmother's) Salty, Crispy Oatmeal Cookies

(My Grandmother's) Salty, Crispy Oatmeal Cookies
adapted from Cook's Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (not instant)
1 bar (3.5 ounces) good quality white chocolate (or dark, if you prefer), chopped
1/2 teaspoon coarse sea salt, preferably fleur de sel


1. Adjust oven rack to middle position and preheat to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. They will spread and flatten quite a bit during baking.

4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.

SOURCE: http://culinerapy.blogspot.com/2009/05/revisionist-personal-history-my.html#comments

Cindy McCain's Oatmeal Butterscotch Cookies

Makes 5-1/2 dozen cookies

Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1-2/3 cups butterscotch chips

Directions

1. Heat oven to 375F.

2. In a large bowl beat the butter or margarine, granulated sugar and
brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-size bowl, stir together the flour, baking soda, cinnamon
and salt. Gradually add flour mixture to butter mixture; stir until
blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about
2 inches apart onto ungreased cookie sheets.

4. Bake at 375°F for 10 minutes, until the edges begin to brown. Transfer
to a wire rack to cool.