Personal Sweet Potato Casserole With Oatmeal Topping

Personal Sweet Potato Casserole With Oatmeal Topping

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What would Sweet Potato Week be without a recipe for sweet potato casserole?

What would Kat’s 9 Lives be without oatmeal?

You may never know the answer to those questions.

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Ingredients

For the sweet potato filling:

  • 2/3 cup cooked, mashed sweet potato
  • 1 tbs milk
  • 1/4 tsp cinnamon
  • 1/16 tsp nutmeg
  • 1/4 tsp vanilla

For the oatmeal topping:

  • 2 tbs oatmeal
  • 1/2 tbs water
  • 1/4 tsp honey
  • sprinkle of cinnamon

Directions:

  • Preheat oven to 350 degrees Fahrenheit and lightly coat a single-serve ramekin with nonstick spray
  • Mix together all ingredients for the filling and scoop into the ramekin
  • Bake for 5 minutes
  • Meanwhile, mix together all of the topping ingredients
  • Remove the sweet potato filling from the oven and top with oatmeal mixture
  • Return the ramekin to the oven and continue to bake for 15-20 minutes
  • Let cool, eat, and enjoy!

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Irresistible Coconut Oatmeal Cookies

Irresistible Coconut Oatmeal Cookies

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Next to Christmas and my birthday, today might be the best day of the year.  Why?  Because today is National Oatmeal Cookie Day.

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In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies.  In my opinion, these cookies are simply irresistible.

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I must confess, though, that I have substituted one very important secret ingredient.  This ingredient truly makes the difference in the coconut oatmeal cookie recipe.  The recipe you see below is how I made the cookies one time when I was out of my secret ingredient.  They were still delicious and quickly devoured, but they were not quite the same.

You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂

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Coconut Oatmeal Cookies

Ingredients

  • 2 sticks of butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups rolled oats
    • 1 cup shredded coconut

    Directions

    • Preheat oven to 350 degrees fahrenheit
    • Beat butter and sugars to form a cream
    • Add eggs and vanilla.  Mix well.
    • Combine flour, baking soda, cinnamon, and salt in a flour sifter.  Sift into the egg, butter, and sugar.
    • Beat with a hand mixer until all ingredients are completely combined.
    • Stir in oatmeal.  To make mixing easier, I like to add one cup at a time.
    • Add coconut.
    • Form teaspoon-sized balls and place on an un-greased cookie sheet. Bake for 8-10 minutes.  Let cool 1 minute on the pan before transferring to parchment paper.
    • Let cool, eat, and enjoy!

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    **Note: Pictures were taken of a half-batch of cookies.

    Microwave Carrot Cake

    Microwave Carrot Cake

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    Every week, The Oatmeal Artist posts a roundup of oatmeal recipes and Instagram pics, often based on an announced theme.  This week, her theme is vegetables.  I may have gone a little crazy…

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    Here’s  all the vegetable-oatmeal dishes I made:

    • Apple-Cinnamon Sweet Potato Oatmeal
    • Carrot Cake Oatmeal Mug Cake (the recipe I am posting now)
    • Mac-n-Cheese Oatmeal using vegetable pasta (recipe coming next Friday)
    • Carrot Cake Oatmeal Cookies (using Amy’s recipe)
    • Orange Dreamsicle Green Oatmeal Smoothie Bowl (recipe coming eventually…)

    What can I say? I love oatmeal, and I love a challenge!

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    Ingredients

    • 1/4 cup oatmeal
    • 1 medium carrot
    • 1/4 cup orange juice
    • 1/8 tsp baking soda
    • 1/2 tsp cinnamon
    • Topping ideas: cream cheese, raisins, walnuts, shredded carrot, coconut

    Directions

    • Chop the carrot into several large chunks.  Grind carrot and oatmeal in the food processor until it forms a course flour.
    • Add orange juice, baking soda, and cinnamon to the food processor.  Pulse 4-5 times to combine all ingredients.
    • Coat a single-serve ramekin or a mug with nonstick spray.  Pour batter into mug.
    • Microwave for two minutes.  Let cool.
    • Decorate with desired toppings.
    • Eat and enjoy!

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    Simple Rice Pudding

    Simple Rice Pudding

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    It’s not that our cafeteria makes bad food necessarily.  They make delicious turkey burgers, tasty Mexican chicken, and a potato medley that is beyond everything else.  It’s just that cafeteria food from anywhere gets monotonous.

    Around our lunch table, I have become semi-famous for my ability to transform cafeteria food.  One day, someone even said to me, “I didn’t see any pizza on the hot line.”  I smiled as I explained that my “pizza” was a slice of sandwich bread topped with the marinara dipping sauce for mozzarella sticks, cheese from the deli bar, and vegetables from the salad bar.  It just takes a little creativity.

    One food that my school serves multiple times a week is rice.  The simple fix to keep my taste buds entertained is to make rice pudding by adding a little milk and zapping the mixture in the microwave.

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    Ingredients

    • 1/2 cup cooked rice
    • 1/3 cup milk
    • cinnamon to taste

    Directions

    • combine rice and milk in a microwave-safe mug
    • microwave on high 1 to 1.5 minutes
    • let cool
    • top with cinnamon
    • eat and enjoy!

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    Basic Banana Smoothie

    Basic Banana Smoothie

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    There are some recipes that simply cannot be outdone, and you simply should not mess with perfection.  Nobody will ever beat the 1-1-1 macaroni recipe that has been handed through our family (1 lb. elbow noodles, 1lb. cheese, 1 quart milk).  I have never had strawberry cake that tastes quite as good as the moist dessert my mom bakes.  Above all, nothing compares to my homemade oatmeal cookies (and, sorry, but I am not revealing my secret ingredient).

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    In high school, this basic banana smoothie became my favorite post-soccer-practice snack.  It met all the necessary requirements:

    1. It is easy to make
    2. It fit the coach-prescribed “soccer diet”
    3. It tied me over until I could eat Mom’s amazing supper

    I have tried a variety of alterations over the years, but the base stays the same: one banana, one cup of milk.  Add whatever you want, but don’t mess with perfection.

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    Basic Banana Smoothie

    Ingredients:

    • 1 banana (preferably frozen)
    • 1 cup milk
    • 1 cup ice (if banana is not frozen)
    • Additional options (you can add as many as you choose!):
      • peanut butter
      • jelly
      • chocolate syrup
      • frozen berries
      • cinnamon
      • yogurt
      • coconut
      • caramel sauce
      • honey, agave, or maple syrup

    Directions:

    • Combine all ingredients in a blender and blend until smooth.
    • Drink and enjoy!

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    Have a great weekend!

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    End of Week Oatmeal

    End of Week Oatmeal

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    What do you do when you have reached the end of your week and are in desperate need of groceries?  Make oatmeal with what you have.

    Banana Cream Stovetop Oatmeal

    Ingredients:

    • 1/2 cup oats, soaked
    • 3/4 cup water + more for soaking oats
    • 1/4 cup vanilla almond milk
    • 1/2 frozen banana, chunked
    • cinnamon (for topping, optional)

    Directions:

    • Place oats in a bowl and cover with water
    • Combine 3/4 cup water, 1/4 cup milk, and banana in a saucepan and bring to a boil
    • Drain oatmeal
    • Stir drained oatmeal into boiling mixture
    • Return to boil
    • Reduce heat to medium
    • Continue to boil until you are pleased with the consistency (about 5 minutes for me)
    • Transfer to bowl and top with cinnamon
    • Eat and enjoy!

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    Back to Dorm Life

    Back to Dorm Life

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    School is officially back in session, and I am nervously facing the new semester with the daunting privilege of being an RA.  I hope to use the position to grow closer to the Lord and point others to Him.  I am definitely anxious to see what God has planned for the semester, and I know that it will be a growing experience for me.  I am going to be super busy working at the daycare, attending classes, and being and RA–God is going to stretch me for sure!

    Welcome back to the dorms, back to microwaving meals, back to school outfits, and back to college.  Good luck this semester!

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    Microwave “Baked” Apples

    Ingredients:

    • 1 whole apple, cored and chopped
    • cinnamon to taste

    Directions:

    • Combine all ingredients in a microwave safe bowl
    • Microwave 2 minutes
    • Let cool
    • Eat and enjoy!
    • bakedapple1What are you looking forward to most this semester?  What changes seem most daunting?