Oatmeal Cake

1 1/4 c Boiling water
1 c oatmeal, large flake

Pour over oats and let stand 20 minutes. Grease and flour 9" pan

1/2 c butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs

Cream butter and add sugars, vanilla and eggs. Add soaked oats

1 1/2 c flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Combine dry ingreds & add to above. Bake at 350 for about 40 mins.

Frosting
1/2 c brown sugar
3 tbsps cream (can use milk)
1/2 c nuts (I used pecans)
3/4 c coconut (I used 1/2 sweetened and 1/2 unsweetened since that's what I had)

Combine all frosting ingreds & spread over hot cake, then broil until bubbly & golden.

From Jean G’s cousin Linda in Redding California.

Healthified Apple Crisp

Prep Time:15 min
Start to Finish:50 min
makes:8 servings (about 2/3 cup each)

6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground cinnamon
3/4 cup old-fashioned or quick-cooking oats
1/4 cup Gold Medal® whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Reduced-fat vanilla ice cream, if desired

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
2. In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 4%

Chicken & Cheddar Strata

5 c bread, cubed
1 ½ c cooked chicken, chopped
10 oz pkg frozen chopped broccoli, thawed & drained
2 C shredded cheddar cheese
5 eggs
2 ½ c milk
½ tsp salt
1 tsp dry mustard

1. Butter large, deep, straight-sided baking dish (at least 8 c). Layer 1/3 each of the bread, chicken, broccoli & cheese; repeat to make 2 more layers.
2. Beat eggs with milk, salt & mustard until blended.
3. Pour egg mixt over strata. Cover & refrigerate at least 3 hours or overnight.
4. Bake, uncovered, in 350 oven for 1 ¼ hours, or until puffy & golden.

Serves 6-8.

Instead of chicken & broccoli, you may substitute other cooked meats or vegetables. E.g. ham, turkey, salmon, crab, bacon, mushrooms, asparagus, cauliflower, etc.

Jiffy Cinnamon Rolls

2 c flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 c cold butter
1 c cold milk

Flatten out and spread with
1/3 c soft butter
1 c brown sugar
3 tsp cinnamon
raisins

Roll and cut into pinwheels.

Bake 400, 20-25 minutes

Dianne S.

Cheesy appetizer loaf

3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. garlic powder
1 pkg. (200 g) Mozzarella Shredded Cheese
2 Tbsp. chopped Spanish olives
1 loaf French bread (24 inch), cut lengthwise in half
1 Tbsp. paprika

HEAT broiler.
MIX first 4 ingredients; spread onto cut sides of bread.
SPRINKLE with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut each half into 12 slices. Serve warm.

Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.