Four Delicious Oatmeal Recipes

David Slone asked:

Oatmeal Banana Waffle

2 cups oatmeal
2 cups water
1/2 banana
2 tablespoons powdered milk
2 tablespoons olive oil
1/2 teaspoon salt


Turn waffle iron on high

Put ingredients in the blender and blend on high until the contents are smooth

Let the mixture sit for a few minutes to thicken

Spray the waffle iron with a non-toxic non-stick spray

Pour the mix on to the waffle iron

Cook for about 10 minutes

Repeat until you are out of batter

North Staffordshire Oatcakes

North Staffordshire oatcakes are a local delicacy in the North Staffordshire area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.


8oz fine oatmeal
8oz wholewheat or plain flour
1 teaspoon salt
1/2oz fresh yeast
1 1/2 pints warm milk and water, mixed half and half
1 teaspoon sugar

Add the salt to the flour and oatmeal.

Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter.

Cover the batter with a clean cloth and leave it in a warm place for an hour.

Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks.

Turn the oatcake after 2 – 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 – 3 minutes.

Oatmeal Raisin Cookies

3/4 c butter, apple sauce, equal parts butter and vegetable oil, or shortening
1 1/4 c brown sugar — firmly-packed
1 egg
1/3 c water or milk
1 1/2 tsp vanilla
3 c oats, rolled (raw) – quick/old fashioned
1 c flour – all-purpose
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 c raisins
3/4 c walnuts – chopped


Heat oven to 350°F.

Lightly grease cookie sheet with oil.

Combine butter, apple sauce, butter/vegetable oil mix, or shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.

Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.
Stir in raisins and nuts.

Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.

Bake for 10–13 min., or until lightly browned.

Raisin Oatmeal Muffins


1 cup whole wheat flour
1 cup oatmeal (rolled breakfast oats), traditional slow (large) type
1/3 cup sugar
2 teaspoons baking powder
1 egg
3/4 cup milk
1/4 cup oil
1/2 to 1 cup raisins
butter (real butter) for the pan


Pre-heat an oven to 375°F.

Butter a muffin pan or cupcake pan.

Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.

Mix both bowls apart, then merge them and mix again.

Spoon batter into the pan.

Cook for 20 minutes, or until brown with crispy edges.

Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.

Best Bread Pudding Recipe – Pumpkin Bread Pudding Recipe

Brandy Summers asked:

This pumpkin bread pudding is a great alternative to the traditional pumpkin pie. Stuffed with raisins and nuts, each bite will be a wonderful experience.

1/2 loaf raisin bread, cut into cubes

1 cup canned pumpkin

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon ginger

1 can evaporated milk

1/3 cup walnuts, chopped


Preheat oven to 400 degrees.

Grease an 9-inch pie plate.

Place bread cubes into the prepared pie plate.

In a medium bowl, combine the pumpkin, brown sugar, eggs, vanilla and ginger. Stir in the milk. Pour mixture over bread cubes; be sure to coat cubes well. Sprinkle walnuts on top.

Bake 25 to 30 minutes, or until knife inserted in middle comes out clean.

=> Best Bread Pudding Recipe: Banana Bread Pudding Recipe

If you love banana bread, then you’ll absolutely love this banana bread pudding. It’s made with mashed bananas, eggs, milk and French bread.

6 bananas, mashed

6 egg yolks

1 cup sugar

1 stick butter

1 can evaporated milk

1 can water

1 teaspoon vanilla

1 loaf French Bread, cut into cubes


Preheat oven to 350 degrees.

Grease a 9×13-inch baking dish.

In a large bowl, combine the bread cubes and the milk and water; let soak until bread is soft. Separate the egg yolks and whites.

In the same bowl, mix in the egg yolks, vanilla, butter and sugar; mix well. Add in the mashed up bananas. Pour mixture into prepared baking dish.

Bake for 60 minutes, or until knife inserted in the center comes out clean.

=> Best Bread Pudding Recipe: Blueberry Bread Pudding Recipe

The fresh taste of blueberries mixed with cream, bread and spices will have you going back for seconds of this fantastic dessert.

2 slices day old Italian bread, cut into 1/2-inch cubes

1 egg yolk

1/4 cup heavy whipping cream

3 tablespoons milk

2 tablespoons sugar

2 tablespoons butter or margarine, melted

3/4 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

Dash ground cinnamon

1/2 cup fresh or frozen blueberries

Confectioners’ sugar


Preheat oven to 350 degrees.

Grease a 2-quart casserole dish.

Cut up bread and place into prepared baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in the blueberries. Pour mixture over bread cubes. Cover and refrigerate for 30 minutes.

Bake, uncovered, for 30 minutes, or until knife inserted in middle comes out clean. Sprinkle confectioners’ sugar on top. Serve warm.

=> Best Bread Pudding Recipe: Rhubarb Bread Pudding Recipe

An unexpected combination of fresh rhubarb, nuts, milk, and spices makes this bread pudding recipe a real taste sensation.

8 slices stale bread, without crusts, toasted and cubed

1 1/2 cup milk

1/4 cup butter or margarine

5 eggs

1 1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups fresh or frozen rhubarb, diced

1/4 cup chopped walnuts


Preheat oven to 325 degrees.

Grease a 2-quart baking dish.

Place bread cubes into prepared baking dish.

In a bowl, combine the milk and butter; heat just until boiling and pour over bread cubes. Let stand for 15 minutes.

In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in the rhubarb. Pour over the bread and mix gently until well blended. Sprinkle walnuts on top.

Bake for 50 minutes, or until knife inserted in middle comes out clean. Let sit for 10 minutes before serving.

Banana Pudding and Vanilla Wafers. the Perfect Crowd Pleaser!

D. Marie Giolitto asked:

Next time someone signs you up for “dessert duty” at the family barbecue, cookout, picnic or whatever other type of party you may attend this summer, consider the old pudding-and-cookies recipe. It’s a gooey dessert that really wows the crowd. I usually bring the banana vanilla version (detailed below), but you can try any combination of flavors. Here’s the jist of it.

The Recipe:

2 boxes of Nilla wafers

4 cups of instant Vanilla pudding

8 bananas

1 tub of Cool Whip

1 small container of sour cream (optional)

To Make:

Prepare pudding according to the recipe on box. Line the bottom of a large, snap-on plastic container with a layer of Nilla wafer cookies. Spoon out a layer of Vanilla pudding over the cookies. Slice up the bananas. Layer some of the banana slices over the pudding. Follow with a layer of Cool Whip. Repeat layering, in same order (cookies, pudding, bananas, Cool Whip.)

If you like your recipes to be a little less sweet, you can spoon a few globs of sour cream into the vanilla pudding, but even if you don’t, this will come out pretty darn good.

After assembling your pudding and snapping on the lid, refrigerate overnight so that the cookies can soften overnight for extra gooey fun.

Note: whatever way you present this recipe, it will still taste just fine. You can get fancy and serve it in a parfait glass, layering very carefully and slipping Nilla wafers and bananas down the sides of the bowl, where they can be seen suspended in the pudding. Or you can mix up the Cool Whip with the pudding and just throw it together in a big container.

To serve: scoop into plastic cups or paper plates.


I’m not sure exactly why, but a funny thing happens to people as they consume this goopy stuff. As eating commences, a hush falls over the gathering, and the sound of smacking lips and plastic spoons grazing cups can be heard. Appreciative murmurs soon follow. Both children and adults grow mesmerized, inhaling cup after cup like it’s their job.

Here are some verbal reactions I’ve had:

“Ooooh. That stuff is GOOD. What is that, bananas?”

“Hey, honey you have to come over here and try this banana stuff!”

“Do you mind if I just sit here next to the pudding? I’ll leave some for other people… I swear.”

“Wait, so… what’s the recipe again? Bananas? And then… what do I do with the pudding…”

“What IS that?” (pause.) “Oh! Oh, MY. Uhh… can I have more?”

“This is some good slop!”

The last time I made this, it occurred to me that it would work just as well with any number of pudding-and-cookie flavors.


Oreo cookies and chocolate pudding

Sugar wafers and lemon pudding

Butter cookies, vanilla pudding and strawberry slices

If you bring this dessert to your next family function, just know that you’re not coming home with leftovers. Enjoy.

Copyright 2005 Dina Giolitto. All rights reserved.

Best Recipes: Banana Split Brownies

Donna Monday asked:

Your family and friends will absolutely do flips over these Banana Split Brownies. Just like the ice cream version, these delights blend the flavors of chocolate, banana, and strawberries to perfection. In fact, these brownies are so good, you can probably use them to bribe folks into just about anything. “If you do this, I’ll make you some Banana Spit Brownies.” Yeah, these are as good as gold.


½ cup butter

1 cup sugar

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

1 cup mashed ripe banana (3 medium

2 eggs

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

Strawberry Cream Cheese Frosting

8 oz. tub cream cheese with strawberries

1 cup sifted powdered sugar

½ cup frozen strawberries, thawed, drained, and cut up

2 ½ to 3 cups powdered sugar

Garnish (optional)

Sliced bananas

Maraschino cherries

Directions for Brownies

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in banana and eggs. Beat or stir in flour and cocoa powder.

Pour batter into prepared pan.

Bake about 20 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese Frosting.

Cut into bars. Garnish with banana slices and maraschino cherries. Cover and store in refrigerator.

Directions for Strawberry Cream Cheese Frosting

In mixing bowl, combine ½ of 8-oz tub cream cheese with strawberries, and 1 cup sifted powdered sugar. Beat with electric mixer on medium speed until combined. Beat in ½ cup frozen strawberries. Beat in 2 ½ to 3 cups powdered sugar or enough to make frosting of spreading consistency (frosting will stiffen with chilling).

Green Banana Curry

Andrea Wilson asked:


1 large yellow or sweet onion
4 cloves garlic
2 large tomatoes
2 tablespoons vegetable oil or coconut oil (NOT olive oil)
1/2 teaspoon salt (or to taste)
1/2 teaspoon turmeric
1 teaspoon chili powder
4 large green bananas (do NOT use ripe bananas)
2 tablespoons fresh lime juice
1 cup coconut milk


1. Peel and slice green bananas and soak in cold, salted water.
2. Peel tomatoes (Soak in boiling water for a few minutes first to make this easy. Skins will slip off.)
3. Chop onion, garlic and tomatoes.
4. Heat vegetable oil or coconut oil in a heavy skillet (spray with Pam first). Medium heat.
5. Add salt, chili powder and turmeric and saute briefly.
6. Add drained bananas and saute for 2-3 minutes on high heat.
7. Let bananas go brown on the edges. (Bananas may become very soft, depending on how ripe they are. The greener they are, the more they will hold their consistency. Don’t worry about this, the curry will be delicious regardless of the consistency at the end.)
8. Add onion, garlic, tomatoes and lime juice.
9. Saute 3-4 minutes until onions become translucent.
10. Add 1/2 cup water and cover tightly.
11. Bring to a boil and let simmer on medium heat for 10 minutes.
12. Add coconut milk, cover and simmer for 5 minutes on low heat.
13. Serve over rice.

Serves: 5
This curry will thicken quite a bit when refrigerated. If you prefer a thinner consistency, thin it with some coconut milk or water. You can substitute lemon juice for the lime juice, but it will have a slightly sharper flavour. In a pinch, you could probably substitute drained canned tomatoes for the fresh ones, especially if tomatoes are out of season and therefore less flavourful.

Baking With Kids – Easy Banana Bread

Peg Baron asked:

Teaching your kids to bake is one of the most rewarding experiences you can have as a parent. It’s not always easy, but kids have a way of making time spent together in the kitchen a lot of fun. Yes, it can also be a whole lot of mess, but that gets better the more they learn their way around the kitchen and the older they get.

The important things are:
·         The kids get to learn life skills.
·         They find out that baking is not only an art, but a science and it’s important to get the ingredients measured correctly or the baking project will be less than successful.
·         They get to learn to be organized and practice following through on a task until it’s completed.
·         Also, children learn to be proud of what they’ve created and LOVE to eat the results.
·         In addition, the house will have that yummy, tasty, loving, cozy smell for hours.
Here’s an easy banana bread recipe to get them started on the road to opening their own bakery:

 Easy Banana Bread
1 1/2 cups flour
2 eggs, beaten
3-4 bananas, mashed with a fork
1/4 cup butter, softened
1 teaspoon vanilla
3/4 cup sugar
1/2 teaspoon salt
1. Mix together the butter, sugar, eggs, and vanilla.
2. Add the mashed bananas and stir.
3. Next add the flour and salt to the mixture and stir until just mixed. Don’t over-stir.
4. Grease 2 loaf pans and pour the batter evenly into both.
5. Bake at 350 degrees for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
This easy banana bread recipe should be just the thing for your young bakers. It’s easy to make, delicious to eat, and gives you time together in the kitchen. All in all, banana bread bakes up into a rewarding experience!

Banana Smoothie Recipe With A Twist

Robert McMackey asked:

Bananas are a staple ingredient in smoothies. Not a staple ingredient in my smoothies, but the general public seems to believe one must be included for some reason (probably this growing tumor of misinformation I keep talking about, where anybody who read an excerpt on Wikipedia, suddenly declares themselves expert on the subject).

But what I’ve also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you’ve evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.

People who opt for healthy living I’d like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains … o.k toooo much carrot juice, bit of an admitted overkill.

Here’s such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.

Combine in a blender:

Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won’t see any pounds, and in moderation, eat it).

Now raise that glass to your lips and..dri… No. Don’t drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there’s plenty of substitutions, or you can top it with something healthy, when you decide to eat it). Banana ice cream is just the beginning. If you enjoy eating bananas for flavor and obvious nutritional impact, and simply a recipe here and there just won’t suffice, a newsletter giving you more banana smoothie recipes has just surfaced to feed your banana desires. I’ve subscribed just a bit ago, been pleasantly surprised and wanted you to know about the update.

Embrace new things and live healthy!

Red Potato Recipes – Easy Potato Recipes

Wendy Pan asked:

I love red potatoes because they are so versatile, not mention all the vitamins that go into your meal when you add the red potato as a side dish. The white potato itself, red skin or otherwise, boasts almost half the daily requirement of vitamin C and over 600 mg of potassium. One of the big questions when preparing potatoes is always the same “To peel or not to peel?” The choice is totally up to you, but if you eat potatoes with the skin on you are adding about 2 grams of fiber per serving. Mom would be so proud! Just remember to hold the potato under cool water while using a vegetable brush to clean the skin really well before cooking. Below are a few of my favorite red potato recipes and I have even added a couple of variations.

Easy Steak Fries:
*preheat your oven to 350 degrees
*about 2-3 potatoes for each adult
*clean the skin or peel potatoes and pat dry
*cut each potato into 4 wedges
*place in a large bowl and drizzle generously with olive oil, salt and pepper
*toss to make sure all potatoes are coated well
*for easy clean up line a cookie sheet with parchment or wax paper
*place potatoes on paper-lined cookie sheet for about 20 minutes, then turn and cook an additional 15-20 minutes.
*Potatoes are done when they are firm to the touch and start to brown.
*Serve with ketchup or your favorite dip

(variation) instead of salt and pepper use fresh or ground rosemary

Yummy Mashed Potatoes
*In a 2 1/2 to 3 qt pot fill with enough water to cover the potatoes about 2 inches
*about 2-3 potatoes for each adult
*clean the skin or peel potatoes
*quarter potatoes and then cut each quarter in half (you should have chunks of potatoes)
*boil potatoes on medium-high until tender, then drain water (about 20 minutes)
*put potatoes back on a very low fire
*use a potato masher to smash the potatoes, then stir with a whisk, or fork or hand mixer
*add about 1 teaspoon butter, and 1 tablespoon milk
*season with salt, pepper to taste and stir well

(variation) – add about 1 tablespoon sour cream for every 6 potatoes
(variation) – add about 1/8 cup cheese for every 6 potatoes-whatever kind you like, cheddar, american, colby…
(variation) – add about 1/2 clove garlic for every 6 potatoes and put the garlic in the pot when you first put the potatoes in

The possibilities are endless with red potato recipes and that is the good thing. There is very little stress. If you are in a hurry when trying these red potato recipes, just skip the skinning process. Give them a good scrub and start cooking. Keep them on-hand for a quick, nutritious meal anytime, day or night.

Chili Mac Recipe – Old Fashioned Chili Mac

Brandy Summers asked:

This chili mac recipe will bring back memories from long ago. Now you can create new memories for hungry young and young-at-heart chili lovers.

1 cup elbow macaroni 1 pound ground beef 1 small onion, chopped 1 cup celery, chopped 1/2 large green bell pepper, chopped 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup 2 (14.5 oz.) cans diced tomatoes 1/8 cup brown sugar Salt and pepper to taste


In a large pot, bring lightly salted water to a boil. Add in the pasta and cook for 8 to 10 minutes; drain. In a small saucepan, add in the celery and green pepper; cover and cook until tender; drain. In a large skillet, cook the ground beef over medium heat until brown. Add in the onion and cook until tender; drain off the excess fat. Add in the celery and green pepper. Stir in the kidney beans, tomato soup, diced tomatoes and brown sugar. Add salt and pepper to taste. Stir in the macaroni.

=> Chili Mac Recipe: Mexican Style Chili Mac

This spicy chili mac has a more grown-up flavor for those who enjoy that authentic Mexican taste.

2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound chorizo sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 oz.) can diced tomatoes with juice 1 (15 oz.) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 tablespoon dried Mexican oregano


Preheat oven to broil. Place the poblano peppers on a baking sheet and broil until their skin is blackened. Cook all sides of peppers until done (do not overcook). Remove peppers from oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Take the peppers out of the bag and peel the skin off each one under running water. Remove the stems and the seeds. Chop peppers. In a Dutch oven, heat up the oil over medium heat. Squeeze the chorizo out of their casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove sausage from pot and set aside. Add the onion to the pot and cook until tender and clear. Stir in the garlic and cook for 1 minute. Add in the poblano peppers and heat through for 1 minute. Increase the heat to high and stir in the tomatoes (along with the liquid), black beans, water, macaroni, sausage, salt, pepper and oregano. Let the heat get up to a low boil. Reduce heat to low; cover and cook for 10 minutes; stirring occasionally.

=> Chili Mac Recipe: Quick and Easy Chili Mac

This is a great recipe to make when you’re hungering for some homemade chili mac, but short on time.

2 cups uncooked elbow macaroni 1 1/2 teaspoons dried minced onion 1 (15 oz.) can chili without beans 1(10.75 oz.) can condensed cream of mushroom soup, undiluted 1 cup cheddar cheese, shredded and divided


Preheat oven to 350 degrees. In a saucepan, cook the macaroni in boiling water for 5 minutes. Stir in the onion. Cook for 1 to 2 minutes or until the macaroni is tender; drain. In another saucepan, combine the chili and mushroom soup. Heat thoroughly. Stir in the macaroni and 3/4 cup of the cheese. Transfer to a greased 11×7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle on the remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.

Old Time Banana Cake

Andrew Krause asked:

As a child this was and still is my favorite cake, it is a really a moist and a tasty cake as well. I have never had a cake as good as this before. Ok lets get started, I assume that everyone knows that all ingredients should be at room temperature.

½ pound butter
4 eggs
1-1/2 cups sugar
1-cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1-teaspoon baking soda
1-teaspoon vanilla
3 cups flour

Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.

Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.

Icing on the cake:

4 tablespoons flour
1-cup milk
Add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.

In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and mix for 2 or 3 minutes or until it is as fluffy as you desire, using a paddle on your mixer and not the whip.