“12 Drummers Drumming” - Oven Fried Drumsticks
Ingredients:
· 2 egg whites
· 3 tablespoons honey mustard
· 2 cups panko crumbs
· 1 teaspoon garlic pepper
· 1 teaspoon salt
· 8 skinless chicken drumsticks
Directions:
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil and coat with nonstick spray.
2. Slightly beat egg whites and mustard with a fork in a flat bowl. In another flat bowl or on a sheet of wax paper, mix together panko crumbs, garlic pepper and salt.
3. Roll drumsticks in egg white mixture and shake to remove excess. Then roll in crumbs and put on prepared pan. Coat with cooking spray.
4. Bake 25 minutes or until chicken is cooked through and coating is browned.
Showing posts with label 12 Days of Christmas. Show all posts
Showing posts with label 12 Days of Christmas. Show all posts
Friday, December 12, 2014
Thursday, December 11, 2014
12 Days of Christmas - Oreo Peppermint Bark
“Eleven Pipers Piping” - Oreo Peppermint Bark
These are for our little “pipers” – something for the children!
Ingredients:
1 cups milk chocolate or semi-sweet chocolate chips
12 Oreos, chopped (about 1 cup)
1 ½ cups white chocolate chips
20 soft peppermints, crushed
Directions:
1. Line a cookie sheet with wax paper.
2. Put milk chocolate chips in a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour chocolate onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
3. Put white chocolate chips in a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (white chocolate heats faster so using 50% power prevents burning).
4. Pour white chocolate over Oreos and spread to the edges of the milk chocolate.
5. Sprinkle with crushed peppermints. Chill until set. Break into pieces and serve.
Would make a great gift in a tin, jar or cute bag!
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These are for our little “pipers” – something for the children!
Ingredients:
1 cups milk chocolate or semi-sweet chocolate chips
12 Oreos, chopped (about 1 cup)
1 ½ cups white chocolate chips
20 soft peppermints, crushed
Directions:
1. Line a cookie sheet with wax paper.
2. Put milk chocolate chips in a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour chocolate onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
3. Put white chocolate chips in a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (white chocolate heats faster so using 50% power prevents burning).
4. Pour white chocolate over Oreos and spread to the edges of the milk chocolate.
5. Sprinkle with crushed peppermints. Chill until set. Break into pieces and serve.
Would make a great gift in a tin, jar or cute bag!
Wednesday, December 10, 2014
12 Days of Christmas - Garlic Standing Rib Roast
“Ten Lords a-Leaping” – Garlic Standing Rib Roast
This will make the men “leap” for joy!
Ingredients:
· 1 (10 pound) standing rib roast
· 5 tablespoons minced garlic
· 2 tablespoons olive oil
· 2 teaspoons salt
· 2 teaspoons pepper
· 2 teaspoon dried thyme
Directions:
1. Preheat oven to 500 degrees.
2. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture of the fatty layer of the roast and let it sit out until it is room temperature, no longer than one hour.
3. Bake the roast for 20 minutes at 500 degrees, then reduce the temperature to 325 degrees. Continue cooking for about 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees for medium rare.
4. Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices. This will also allow the temperature to rise to about 145 degrees.
This will make the men “leap” for joy!
Ingredients:
· 1 (10 pound) standing rib roast
· 5 tablespoons minced garlic
· 2 tablespoons olive oil
· 2 teaspoons salt
· 2 teaspoons pepper
· 2 teaspoon dried thyme
Directions:
1. Preheat oven to 500 degrees.
2. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture of the fatty layer of the roast and let it sit out until it is room temperature, no longer than one hour.
3. Bake the roast for 20 minutes at 500 degrees, then reduce the temperature to 325 degrees. Continue cooking for about 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees for medium rare.
4. Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices. This will also allow the temperature to rise to about 145 degrees.
Tuesday, December 9, 2014
12 Days of Christmas - Chocolate Peppermint Macaroons
“Nine Ladies Dancing” – Chocolate Peppermint Macaroons
These will make the ladies dance!
Ingredients:
· 5 ½ cups sweetened flaked coconut
· 1/3 cup all-purpose flour
· ½ teaspoon salt
· 1 (14-ounce) can sweetened condensed milk
· 1 teaspoon vanilla
· 8 ounces chocolate almond bark
· 1 teaspoon peppermint extract
· 1 cup peppermint crunch
Directions:
1. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray or line with parchment paper.
2. In a large bowl, combine coconut and flour; then add salt, milk and vanilla.
3. Drop by tablespoons full on to the cooking sheet. Bake for 15-20 minutes or until lightly browned and toasted.
4. Remove from oven to cool slightly and prepare the chocolate almond bark. Microwave the bark, stirring about every 45 seconds until its smooth. Stir in the peppermint extract. Immediately drizzle the chocolate over each macaroon and sprinkle with peppermint crunch. The chocolate will set quickly so work fast!
5. Store in an airtight container. Makes about 18 macaroons.
These will make the ladies dance!
Ingredients:
· 5 ½ cups sweetened flaked coconut
· 1/3 cup all-purpose flour
· ½ teaspoon salt
· 1 (14-ounce) can sweetened condensed milk
· 1 teaspoon vanilla
· 8 ounces chocolate almond bark
· 1 teaspoon peppermint extract
· 1 cup peppermint crunch
Directions:
1. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray or line with parchment paper.
2. In a large bowl, combine coconut and flour; then add salt, milk and vanilla.
3. Drop by tablespoons full on to the cooking sheet. Bake for 15-20 minutes or until lightly browned and toasted.
4. Remove from oven to cool slightly and prepare the chocolate almond bark. Microwave the bark, stirring about every 45 seconds until its smooth. Stir in the peppermint extract. Immediately drizzle the chocolate over each macaroon and sprinkle with peppermint crunch. The chocolate will set quickly so work fast!
5. Store in an airtight container. Makes about 18 macaroons.
Monday, December 8, 2014
12 Days of Christmas - Slow Cooker Hot Chocolate
On the 8th Day of Christmas, my true love gave to me... "Eight Maids a-Milking" ....
Continuing our 12 Days of Christmas inspired recipes, today's is a keeper for sure. This would be perfect for your holiday festivities. I've made this recipe in the slow cooker and on the stove top. I've transferred it to hot pots to take tailgating. It is yummy!
Slow Cooker Hot Chocolate
Ingredients:
1/2 cup dry baking cocoa
1 can sweetened condensed milk
7 1/2 cups skim milk
2 teaspoon vanilla
Mini-marshmallows, for garnish
Directions:
Put all ingredients in a slow cooker and mix well. Cook on low for 3 hours, stirring every hour. Serve with mini-marshmallows.
Note: Stove top method: Put all ingredients in a large pot on medium heat. Simmer for about 30-45 minutes, stirring almost constantly. The milk has a tendency to scald if you're not careful to stir.
Continuing our 12 Days of Christmas inspired recipes, today's is a keeper for sure. This would be perfect for your holiday festivities. I've made this recipe in the slow cooker and on the stove top. I've transferred it to hot pots to take tailgating. It is yummy!
Slow Cooker Hot Chocolate
Ingredients:
1/2 cup dry baking cocoa
1 can sweetened condensed milk
7 1/2 cups skim milk
2 teaspoon vanilla
Mini-marshmallows, for garnish
Directions:
Put all ingredients in a slow cooker and mix well. Cook on low for 3 hours, stirring every hour. Serve with mini-marshmallows.
Note: Stove top method: Put all ingredients in a large pot on medium heat. Simmer for about 30-45 minutes, stirring almost constantly. The milk has a tendency to scald if you're not careful to stir.
Sunday, December 7, 2014
12 Days of Christmas - Chunky Potato, Corn and Crab Chowder
“Seven Swans a-Swimming” – Chunky Potato, Corn and Crab Chowder
Ingredients:
· 2 tablespoons butter
· 1 onion, chopped
· ¾ cup chopped celery
· 1 tablespoon minced garlic
· 1 pound potatoes, chopped into 1-inch cubes
· 3 tablespoons all-purpose flour
· 2 ½ cups skim milk
· 2 teaspoons chopped fresh thyme
· 1 teaspoon pepper
· 1 (14 ¾ ounce) can cream-style corn
· 1 (14-ounce) can chicken broth
· 8 ounces lump crabmeat
· 1 teaspoon salt
· Bread bowls
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic; sauté for about 5 minutes. Add potatoes and sauté for 1 minute. Sprinkle with flour, cook 1 more minute; stirring constantly.
2. Stir in milk, thyme, pepper, corn and broth. Bring to a simmer over medium heat, stirring frequently. Cover and reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally.
3. Stir in crab and salt, cook 5 minutes; stirring occasionally.
4. Serve immediately in bread bowls.
Ingredients:
· 2 tablespoons butter
· 1 onion, chopped
· ¾ cup chopped celery
· 1 tablespoon minced garlic
· 1 pound potatoes, chopped into 1-inch cubes
· 3 tablespoons all-purpose flour
· 2 ½ cups skim milk
· 2 teaspoons chopped fresh thyme
· 1 teaspoon pepper
· 1 (14 ¾ ounce) can cream-style corn
· 1 (14-ounce) can chicken broth
· 8 ounces lump crabmeat
· 1 teaspoon salt
· Bread bowls
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic; sauté for about 5 minutes. Add potatoes and sauté for 1 minute. Sprinkle with flour, cook 1 more minute; stirring constantly.
2. Stir in milk, thyme, pepper, corn and broth. Bring to a simmer over medium heat, stirring frequently. Cover and reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally.
3. Stir in crab and salt, cook 5 minutes; stirring occasionally.
4. Serve immediately in bread bowls.
Saturday, December 6, 2014
12 Days of Christmas - Egg and Bacon Cups
“Six Geese a-Laying” – Egg and Bacon Cups
Ingredients:
· 1 (20-ounce) bag shredded frozen hash browns, thawed
· 2 tablespoons vegetable oil
· Salt and pepper, to taste
· 6 eggs
· 2 tablespoons milk
· ¾ cup shredded cheddar cheese
· ¾ cup cooked and crumbled bacon
Directions:
1. Preheat oven to 400 degrees.
2. Line a 12-cup regular size muffin pan with foil liners and spray generously with cooking spray.
3. In a large bowl, combine the hash browns, oil, salt and pepper. Fill each muffin cup with hash brown mixture and cook for 30 minutes.
4. Mix eggs, milk, cheese and bacon together. Press the hash browns down firmly in each muffin cup and pour about ¼ cup of egg mixture in each one. Cook for an additional 13-15 minutes or until the center is set.
5. Let cool for 5 minutes before serving.
Would be great with a little bit of salsa!
Ingredients:
· 1 (20-ounce) bag shredded frozen hash browns, thawed
· 2 tablespoons vegetable oil
· Salt and pepper, to taste
· 6 eggs
· 2 tablespoons milk
· ¾ cup shredded cheddar cheese
· ¾ cup cooked and crumbled bacon
Directions:
1. Preheat oven to 400 degrees.
2. Line a 12-cup regular size muffin pan with foil liners and spray generously with cooking spray.
3. In a large bowl, combine the hash browns, oil, salt and pepper. Fill each muffin cup with hash brown mixture and cook for 30 minutes.
4. Mix eggs, milk, cheese and bacon together. Press the hash browns down firmly in each muffin cup and pour about ¼ cup of egg mixture in each one. Cook for an additional 13-15 minutes or until the center is set.
5. Let cool for 5 minutes before serving.
Would be great with a little bit of salsa!
Friday, December 5, 2014
12 Days of Christmas- Steak House Burger
“Five Golden Rings” - Steak House Burger
Ingredients:
· 1 ½ pounds ground beef
· Montreal Steak Seasoning
· 5 slices Swiss cheese
· 3 tablespoons olive oil
· 3 tablespoons butter
· 2 cups button mushrooms, sliced
· 1 tablespoon Worcestershire sauce
· Salt and pepper to taste
· 5 hamburger buns
· 10 slices apple wood smoked bacon, cooked crisp
· 5 frozen onion rings, cooked according to package directions
Directions:
1. Form ground beef into 5 equal patties. Season the patties on both sides with steak seasoning. Place patties on grill or grill pan and cook, turning once until the internal temperature has reached 160 degrees. During the last few minutes of cooking, top each patty with a slice of Swiss cheese. Once cheese is melted, remove from grill.
2. While burgers are cooking, prepare mushrooms. Heat olive oil and butter in a medium skillet over medium heat. Add the mushrooms and season with salt and pepper. Sauté for about 5 minutes. Add Worcestershire sauce and let simmer about 20 minutes or until mushrooms are tender.
3. Once burgers are finished cooking, split the buns and place them cut side down on the grill (or gill pan). Cook until lightly toasted.
4. To assemble burgers, place the hamburger patty onto the bottom of each bun. Top with mushrooms, bacon and onion rings. Place top half of bun on the burger.
Ingredients:
· 1 ½ pounds ground beef
· Montreal Steak Seasoning
· 5 slices Swiss cheese
· 3 tablespoons olive oil
· 3 tablespoons butter
· 2 cups button mushrooms, sliced
· 1 tablespoon Worcestershire sauce
· Salt and pepper to taste
· 5 hamburger buns
· 10 slices apple wood smoked bacon, cooked crisp
· 5 frozen onion rings, cooked according to package directions
Directions:
1. Form ground beef into 5 equal patties. Season the patties on both sides with steak seasoning. Place patties on grill or grill pan and cook, turning once until the internal temperature has reached 160 degrees. During the last few minutes of cooking, top each patty with a slice of Swiss cheese. Once cheese is melted, remove from grill.
2. While burgers are cooking, prepare mushrooms. Heat olive oil and butter in a medium skillet over medium heat. Add the mushrooms and season with salt and pepper. Sauté for about 5 minutes. Add Worcestershire sauce and let simmer about 20 minutes or until mushrooms are tender.
3. Once burgers are finished cooking, split the buns and place them cut side down on the grill (or gill pan). Cook until lightly toasted.
4. To assemble burgers, place the hamburger patty onto the bottom of each bun. Top with mushrooms, bacon and onion rings. Place top half of bun on the burger.
Thursday, December 4, 2014
12 Days of Christmas - Blackened Chicken with Avocado Cream Sauce
“Four Calling Birds” – Blackened Chicken with Avocado Cream Sauce
Ingredients:
· 4 skinless, boneless chicken breasts
· 1 teaspoon paprika
· 1 teaspoon cumin
· ½ teaspoon cayenne pepper
· 1 teaspoon onion powder
· ½ teaspoon sea salt
· 1 teaspoon black pepper
· Olive oil
· ¼ cup plain non-fat Greek yogurt
· 2 teaspoons lemon juice
· ½ avocado
· ½ teaspoon garlic powder
Directions:
1. In a small bowl, mix paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub all over chicken breasts.
2. Drizzle the bottom of a frying pan with olive oil. Over medium-high heat, cook chicken for about 8 minutes on each side or until cooked through. Cover pan while cooking.
3. Meanwhile, mix Greek yogurt, lemon juice, avocado and garlic powder together. Mash avocado and mix together until smooth.
4. To serve, drizzle avocado sauce on top of blackened chicken breasts.
Ingredients:
· 4 skinless, boneless chicken breasts
· 1 teaspoon paprika
· 1 teaspoon cumin
· ½ teaspoon cayenne pepper
· 1 teaspoon onion powder
· ½ teaspoon sea salt
· 1 teaspoon black pepper
· Olive oil
· ¼ cup plain non-fat Greek yogurt
· 2 teaspoons lemon juice
· ½ avocado
· ½ teaspoon garlic powder
Directions:
1. In a small bowl, mix paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub all over chicken breasts.
2. Drizzle the bottom of a frying pan with olive oil. Over medium-high heat, cook chicken for about 8 minutes on each side or until cooked through. Cover pan while cooking.
3. Meanwhile, mix Greek yogurt, lemon juice, avocado and garlic powder together. Mash avocado and mix together until smooth.
4. To serve, drizzle avocado sauce on top of blackened chicken breasts.
Wednesday, December 3, 2014
12 Days of Christmas- Buttermilk Brined Cornish Hens
“Three French Hens” - Buttermilk Brined Cornish Hens
Ingredients:
· 2 Cornish hens, about 1 ½ pounds each
· 3 cups buttermilk
· 2 teaspoons salt
· 1 teaspoon lemon pepper
· 1 teaspoon garlic powder
· Juice of 1 lime
· 1 lemon, cut in half
· Fresh thyme
· 2 tablespoons butter, melted
· Salt and pepper, to taste
· Optional: red potatoes
Directions:
1. Rinse the hens under cool water, including the cavity. Pat dry and set aside.
2. In a large bowl, whisk together the buttermilk, salt, lemon pepper, garlic powder and lime juice. Place the hens breast side down in the bowl with the buttermilk mixture and cover with plastic wrap. Put in refrigerator. Let sit for at least 3 hours or overnight.
3. Preheat oven to 425 degrees. Take the hens out of the brine and lightly pat dry with paper towels. Insert a half of lemon and a sprig of thyme in the cavity of each. Tie the legs together with kitchen twine. Brush with melted butter and season with salt and pepper. Place in a roasting pan.
4. If you want, you can surround the hens with red potatoes, brushed with butter and seasoned with salt and pepper.
5. Place in the middle rack of the oven and roast for 50 minutes to an hour; until the skin is bronzed and internal temperature in the thickest part of the thigh is about 180 degrees.
Ingredients:
· 2 Cornish hens, about 1 ½ pounds each
· 3 cups buttermilk
· 2 teaspoons salt
· 1 teaspoon lemon pepper
· 1 teaspoon garlic powder
· Juice of 1 lime
· 1 lemon, cut in half
· Fresh thyme
· 2 tablespoons butter, melted
· Salt and pepper, to taste
· Optional: red potatoes
Directions:
1. Rinse the hens under cool water, including the cavity. Pat dry and set aside.
2. In a large bowl, whisk together the buttermilk, salt, lemon pepper, garlic powder and lime juice. Place the hens breast side down in the bowl with the buttermilk mixture and cover with plastic wrap. Put in refrigerator. Let sit for at least 3 hours or overnight.
3. Preheat oven to 425 degrees. Take the hens out of the brine and lightly pat dry with paper towels. Insert a half of lemon and a sprig of thyme in the cavity of each. Tie the legs together with kitchen twine. Brush with melted butter and season with salt and pepper. Place in a roasting pan.
4. If you want, you can surround the hens with red potatoes, brushed with butter and seasoned with salt and pepper.
5. Place in the middle rack of the oven and roast for 50 minutes to an hour; until the skin is bronzed and internal temperature in the thickest part of the thigh is about 180 degrees.
Tuesday, December 2, 2014
12 Days of Christmas Day 2 - Easy Turtle Fudge
On the 2nd Day of Christmas my true gave to me, Two Turtle Doves and a Partridge in a Pear Tree.
Well, yesterday we had a great Pear Cranberry Baked Oatmeal with Maple Sugared Walnuts recipe for Day 1 of our 12 Days of Christmas.
Today, we are making Turtle Fudge and it's super easy. No boiling and taking temperatures with candy thermometers. This one is super simple and yummy!
Ingredients for fudge:
· 2 cups semi-sweet chocolate chips
· 1 can sweetened condensed milk
· 3 tablespoons butter
· 20 wrapped caramels, unwrapped
· 2 tablespoons milk
Ingredients for topping:
· 10 wrapped caramels, unwrapped
· 1 tablespoon milk
· ¼ cup pecans
Directions:
1. In a saucepan over medium heat, melt together the chocolate chips, condensed milk and butter. Stir often until smooth.
2. Meanwhile melt the caramels and milk in a bowl in the microwave until completely smooth.
3. Line an 8x8-inch square pan with foil or parchment paper and spray with cooking spray. Pour half the chocolate fudge into the pan, smoothing into an even layer. Pour caramel on top of the fudge layer. Add the remaining half of fudge and smooth.
4. For the topping, melt the caramels with the milk until smooth. Drizzle the fudge with caramel and sprinkle with pecans. Refrigerate until firm, about 2 hours, then cut into squares. Store in refrigerator.
Well, yesterday we had a great Pear Cranberry Baked Oatmeal with Maple Sugared Walnuts recipe for Day 1 of our 12 Days of Christmas.
Today, we are making Turtle Fudge and it's super easy. No boiling and taking temperatures with candy thermometers. This one is super simple and yummy!
Ingredients for fudge:
· 2 cups semi-sweet chocolate chips
· 1 can sweetened condensed milk
· 3 tablespoons butter
· 20 wrapped caramels, unwrapped
· 2 tablespoons milk
Ingredients for topping:
· 10 wrapped caramels, unwrapped
· 1 tablespoon milk
· ¼ cup pecans
Directions:
1. In a saucepan over medium heat, melt together the chocolate chips, condensed milk and butter. Stir often until smooth.
2. Meanwhile melt the caramels and milk in a bowl in the microwave until completely smooth.
3. Line an 8x8-inch square pan with foil or parchment paper and spray with cooking spray. Pour half the chocolate fudge into the pan, smoothing into an even layer. Pour caramel on top of the fudge layer. Add the remaining half of fudge and smooth.
4. For the topping, melt the caramels with the milk until smooth. Drizzle the fudge with caramel and sprinkle with pecans. Refrigerate until firm, about 2 hours, then cut into squares. Store in refrigerator.
Monday, December 1, 2014
12 Days of Christmas Inspired - Pear Cranberry Baked Oatmeal
Happy December!! I thought it might be fun do something a little different and take a theme, 12 Days of Christmas and tie our recipes to them. So, here we go ..."Partridge in a Pear Tree." So let's take that pear and put it in a great breakfast dish. This would be perfect for a cold morning, maybe Christmas morning. Oatmeal, cranberries, cinnamon, brown sugar, and pears all topped with maple sugared walnuts. Yum .....
Pear Cranberry Baked Oatmeal with Maple Sugared Walnuts
Ingredients for Oatmeal:
· 3 cups oatmeal
· 1 cup brown sugar
· 1 tablespoon cinnamon
· 1 tablespoon baking powder
· 1 teaspoon salt
· ¾ cup milk
· 2 tablespoons oil
· 1 egg
· ½ cup dried cranberries
· 1 pear, cored, peeled and diced
Ingredients for the Maple Sugared Walnuts:
· ½ cup butter
· ½ cup sugar
· ½ cup chopped walnuts
· 1 tablespoons maple syrup
Directions:
1. Preheat oven to 350 degrees.
2. Combine the oatmeal, brown sugar, cinnamon, baking powder and salt in a large bowl. Add the milk, oil and egg and stir until combined. Fold in the cranberries and diced pears. Pour into a greased 9x9-inch baking dish.
3. To make walnuts, melt the butter over low heat in a small skillet. Add the sugar and continue cooking over low heat; stirring frequently until smooth, about 5 minutes. Add the walnuts and cook an additional minute.
4. Remove from heat and stir in the maple syrup. Pour the walnut mixture on top of the oatmeal in the baking dish.
5. Bake for 20-25 minutes or until set and lightly golden brown around the edges. Serve warm.
Pear Cranberry Baked Oatmeal with Maple Sugared Walnuts
Ingredients for Oatmeal:
· 3 cups oatmeal
· 1 cup brown sugar
· 1 tablespoon cinnamon
· 1 tablespoon baking powder
· 1 teaspoon salt
· ¾ cup milk
· 2 tablespoons oil
· 1 egg
· ½ cup dried cranberries
· 1 pear, cored, peeled and diced
Ingredients for the Maple Sugared Walnuts:
· ½ cup butter
· ½ cup sugar
· ½ cup chopped walnuts
· 1 tablespoons maple syrup
Directions:
1. Preheat oven to 350 degrees.
2. Combine the oatmeal, brown sugar, cinnamon, baking powder and salt in a large bowl. Add the milk, oil and egg and stir until combined. Fold in the cranberries and diced pears. Pour into a greased 9x9-inch baking dish.
3. To make walnuts, melt the butter over low heat in a small skillet. Add the sugar and continue cooking over low heat; stirring frequently until smooth, about 5 minutes. Add the walnuts and cook an additional minute.
4. Remove from heat and stir in the maple syrup. Pour the walnut mixture on top of the oatmeal in the baking dish.
5. Bake for 20-25 minutes or until set and lightly golden brown around the edges. Serve warm.
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