42nd Recipe Street

Source: http://www.budgetbytes.com/2011/09/baked-pumpkin-pie-oatmeal/

1 (15 oz) Can Pumpkin
1/2 C Brown Sugar
2 Eggs
1/2 t Cinnamon
1 Pinch Cloves
1/8 t Ginger
1/8 t Nutmeg
1/2 t Salt
1 t Baking Powder
1/2 t Vanilla OR Almond Extract
1 1/2 C Milk
2 1/2 C Old Fashioned Oats
Maple Syrup and Whipped Cream, Optional


In a large bowl mix together the pumpkin, brown sugar, eggs, extract, spices, salt, and baking powder until smooth. Add in the milk and mix well. Add in the oats and mix well.

Spray an 8x8 square baking dish with non-stick spray. Pour in the mixture. Cover with foil and bake in 350F oven for 30 minutes. Remove foil and bake for another 15-30 minutes or until the custard is set and a toothpick comes out clean.

Top with maple syrup and whipped cream if desired.

Source: http://www.unegaminedanslacuisine.com/2013/01/brown-sugar-buttermilk-pie.html

1 Pie Crust
4 Eggs
2 T Flour
1/2 t Cinnamon
3/4 C Dark Brown Sugar (light OK, but not as tasty)
1 Stick Butter, Melted
1 C Buttermilk (or 1 T Vinegar + Milk)
1/4 t Almond Extract
1/4 C Pure Maple Syrup (No Substitutes)

Press the pie crust into the bottom of a large pie plate. Sprinkle with a little flour.

Beat the eggs. Add flour and cinnamon. Mix well. Add brown sugar and mix until completely smooth. Pour in melted butter, buttermilk, almond extract, and maple syrup. Mix well.

Pour into pie plate. Bake in 325F oven (300 if oven runs hot) for 1hr - 1hr20 minutes until the custard is set and a toothpick in the center comes out clean.

Source: http://www.messforless.net/2013/09/tater-tot-breakfast-casserole-food-fun.html

1lb Sausage (About 12 Patties)
6 Eggs
1 C Milk
1/2 t Seasoned Salt
1 t Pepper
16 oz Tater Tots
8 oz Shredded Cheese

Cook sausage and drain. Spread evenly across the bottom of a sprayed 9x13 lasagna pan. Whisk together eggs, milk, salt, and pepper. Pour over sausage. Sprinkle with half the cheese. Top with tater tots. Sprinkle with remaining cheese. Bake in 350F (325 if oven runs hot) for about 40 minutes or until golden and bubbly.

5 oz = 321 Calories

 

Source: http://allrecipes.com/Recipe/Apple-Crisp-II/

1 (3lb) Bag Apples
1 C White Sugar
1 T Flour
1 t Cinnamon
1/4 C Water
1 C Old Fashioned Oats
1 C Flour
1 C Packed Brown Sugar
1/4 t Baking Powder
1/4 t Baking Soda
1 Stick Butter, Melted (No Substitutes)

In a large bowl combine white sugar, flour, and cinnamon. Mix well. Peel, Core, and Slice the apples. Add to cinnamon sugar and mix well to coat evenly. Transfer apples to a 9x13 lasagna pan OR two square pans. Top evenly with water.

In a medium bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Mix well. Add in melted butter and stir until just combined. Sprinkle evenly over apples.

Bake in 350F oven (325F if your oven runs hot) for about 45 minutes or until golden brown.

Goes well with ice cream.

Source: http://allrecipes.com/recipe/pumpkin-fluff-dip/

1 (5 oz) PKG Instant Vanilla Pudding Mix
1/2 t Cinnamon
1/8 t Ground Ginger
1/8 t Nutmeg
1 Pinch Cloves
1 (15 oz) Can Pumpkin
1 (16 oz) Container Frozen Whipped Topping, Thawed

In a medium bowl, combine pudding mix, cinnamon, ginger, nutmeg, and cloves. Mix well. Add pumpkin and mix well. Fold in whipped topping. Chill.

Goes well with apple slices, nilla wafers, and graham crackers.