Baked Oatmeal ~ from Mrs. Mungo

3 cups oatmeal

3/4 cup brown sugar

1/2 cup butter

2 eggs

2 cups milk

1 teaspoon vanilla

2 teaspoons baking powder

1 teaspoon salt


Preheat oven to 375 degrees Fahrenheit. Mix all ingredients together (I soften the butter and cut it into the dry ingredients before mixing in the wet ingredients) and pour into 13 x 9 inch buttered pan.

Bake at 375 degrees for 25 minutes.


I add chopped almonds and blueberries and/or bananas after it’s finished cooking.


Eta: You can add an extra egg or two, if you are looking to up the calories and/or protein. It won’t change the texture or anything.

Edited by Mrs Mungo, 27 July 2012 – 10:37 AM.

Schnecken/Cinnamon rolls, from *anj*

½ cup milk, scalded
1 cup butter
2 large eggs
1 cup sour cream 
1 teaspoon vanilla
2 ¼ teaspoons yeast (1 pkg.)
1-2 Tablespoons warm water
½ cup sugar
6 cups flour (may need a cup or so more)

1 1/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter, cold and in bits
1 cup nuts, chopped (optional)

Pour hot milk over softened, sliced butter. Allow butter to melt, then wait for mixture to cool. Beat in eggs, sour cream, sugar and vanilla.

Dissolve yeast in water and add to above mixture. Mix in rest of ingredients and beat thoroughly.

**The original recipe says that you can cover and refrigerate the dough at this point. You would then take it out in the morning, and allow it to rise until doubled. I find however, that since the dough is cold and has a fair amount of sugar, it would take HOURS to get it doubled. You’d have to get up at 3am to have rolls in time for breakfast. Sooooo, I prefer to make it all in the same day.**

Allow dough to rise until doubled, punch down, and put on a board with 1 cup of flour.
Knead in the flour. Use more if necessary, but not too much.

Roll dough into a thin rectangle (approx. 9×11)and sprinkle with cinnamon filling.
Roll jelly roll fashion (rolling on the long side, not the short one!) and cut into ½ inch slices.
You should get 24 slices. Place the pastries in a pan that has been greased or lined with parchment. I like to bake some in a round pan, with sides touching.

Let rise until doubled, then bake at 375 degrees for 20 to 30 minutes.
Frost while warm, if desired.

For Sticky Buns:
Use filling recipe above
Heat: 2/3 cup brown sugar
4 Tablespoons butter
2 Tablespoons light corn syrup
Pour on bottom of pan, sprinkle with chopped pecans. Place rolls on top before second rise.

5 Minute Chocolate Cake ~ posted by kidlovingmama

1 m
icrowave-safe coffee mug
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share!)

Mango & Black Bean Salad ~ posted by nancypants


Mango and Black Bean Salad

This is one of our family favorites! It’s especially good if you make it a few hours ahead of time but still delicious (perfect for Summer) if you make it just before scarfing it down.

1 large mango, cut into small chunks
1 avocado, cut into small pieces
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 cup red pepper, finely chopped
3 green onions, thinly sliced
1 handful cilantro, roughly chopped
1 recipe Lime Dressing


2 Tbsp freshly squeezed (or bottled) lime juice
2 Tbsp good quality olive oil
1 tsp apple cider vinegar
1 Tbsp liquid honey
1 tsp chopped fresh oregano
1 Tbsp water

Whisk together and pour over salad just before serving.


Fat Free Chocolate Biscotti ~ posted by ksva

Chocolate biscotti

1 c. flour
1/2 c. sugar (start with this, may need more according to your own taste)
1/2 c. cocoa
2 t. flavoring (I used raspberry; orange or almond would work nicely too)
2 egg equivalents
3/4 t. baking powder
1/4 t. salt
splash of liquor to match flavoring (I used Chambord)

Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs. Combine. Add splash of liquor
or water as needed to have a sticky consi stency. If the mixture is
too stiff, it won’t spread out properly.

Put this glob on a greased cookie sheet and arrange it into a log
about 15 inch es long and 1 1/2 – 2″ wide. Bake at 350 for 25
minutes. Remove from oven, let cool a few minutes, then slice
diagonally into 1/2- 3/4″ slices. I got 18 pieces from mine. Place
the slices on their side and put back in the oven (300 degrees) for 15
minutes. Turn over and cook another 10-15 minutes.

Sweet Potato Muffins ~ posted by momof7

Our breakfasts are normally sweet potato muffins. Very easy to make and have the benefit of being healthy.

1 mid size can of sweet potatoes, drained and mashed
4 1/2 c. freshly milled whole wheat flour
1/2 c olive oil
3/4-1 c. succanat (I prefer less)
2 c. buttermilk (I use 2% with 2 Tbsps of vinegar added 5 mins before mixing into recipe)
2 eggs
2 tsp baking soda
2 tsp baking powder
2 tsp salt (only 1 1/2 if using sea salt)
2 tsp vanilla

I usually add 3/4 c. choc. chips to ours. (Ok, that makes them not quite so healthy!)

Makes 24 large muffins. I spray my pans with Pam. Bake at 400 for ~16 mins. My kids devour them.

Lentil and Sausage Cottage Pie ~ posted by Lorna

You can use real sausages or vegetarian.

  • Preheat the oven to hot
  • Boil seven medium sized peeled potatoes.
  • Meanwhile simmer puy/brown lentils until soft
  • Meanwhile fry two or three onions on a medium heat until transparent
  • Fry a couple of sausages per person
  • Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
  • Lay this mixture at the base of your largest casserole dish
  • Mash the potatoes, add a teaspoon of salt, and spread these over the top
  • Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
  • Put in the oven until the top looks nicely browned

DH or yourself can add pepper/ chilli sauce at the plate

Honey Baked Lentils ~ posted by CherylCO

Honey Baked Lentils

Combine in a dutch oven or saucepan:
1 lb lentils (2 1/3 C)
1 bay leaf
5 C water
2 tsp salt

Boil, covered, for 30 minutes. Do not drain. Discard bay leaf.

Preheat oven to 350. Combine and then mix into lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 TB soy sauce
1/2 C chopped onion (sub. 2 cloves garlic or a touch of onion powder even for picky kids)
1 C water
4 slices bacon, chopped (I usually precook lightly)

Stir in most of bacon into lentils. Pour into lightly greased casserole dish. Sprinkle remaining bacon on top.

Pour over all:
1/3 C honey

Cover and bake 1 hour. If I precook the bacon a touch and sauté the onion I usually don’t bake this long. Makes for a faster dinner that way and still tastes pretty good. If you have the time, baking together will mix flavors a bit more, I’m sure. If you don’t cook bacon first, take the lid off to brown it on top for the last several minutes.

It’s flexible. That’s a basic outline anyway.