Oatmeal Cake

Oatmeal Cake

added by Jolayne Cooper

This is one of my favorite cakes from when I was little. In fact, I always asked for this cake for my birthday because I loved it so much. It is simple, but delicious. I have tried other oatmeal cakes, but none measure up to my Mom's. I hope you enjoy it.

Cook time: 30 Min  Prep time: 30 Min  Serves: 12

Ingredients

CAKE

1 1/4 c water, boiling

1 c oatmeal, old fashioned, uncooked

1/2 c butter

1 c sugar

1 c brown sugar, firmly packed

2 eggs

1 tsp vanilla

1 1/2 c all-purpose flour

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

TOPPING

1/2 c butter

2 c coconut

1 c nuts (finely chopped)

1 1/2 c brown sugar, firmly packed

8-10 Tbsp evaporated milk

Directions

1. Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.

2. Cream butter and sugars, add eggs. Beat well.

3. Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.

4. For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)

Enchilada Bubble Bake

Blogger Jessica Walker from Lil Miss Bossy uses simple ingredients to create this casserole that comes together in a flash!

Prep Time
15 Minutes

Total Time
50 Minutes

Makes

6 servings

1

lb lean (at least 80%) ground beef

2

cans (7.5 oz each) Pillsbury® refrigerated biscuits

1

can (15 oz) Progresso® black beans, drained

1

can (10 oz) Old El Paso® enchilada sauce

1

can (8 oz) tomato sauce

1

cup shredded Mexican cheese blend (4 oz)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
3. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
4. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Makes 6 servings

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken


4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Sweet and Smoky Salmon with Orange Salsa

Overview

Cool and fruity Orange Salsa complements the sweet 'n smoky seasoned salmon fillets.

Ingredients

Serves:

4

Step 1:

1/4 cup orange juice

2 tablespoons olive oil

2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

2 tablespoons packed brown sugar, divided

1 pound salmon fillets

Step 2:

2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces

2 tablespoons finely chopped red bell pepper

1 tablespoon chopped fresh cilantro

1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

select all

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Nutritional information

(amount per servings)

Total Calories: 368

Sodium: 70mg

Fat: 20g

Carbohydrates: 23g
Cholesterol: 71mg
Protein: 24g
Fiber: 2g

Directions

1. Mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
3. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

Honey Grilled Shrimp

• Prep: 10 min. + marinating Grill: 10 min.
• Yield: 8 Servings
• 

Ingredients

• 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

WW Points 7 per serving

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

1 16 oz. box Penne pasta, cooked and drained
3 boneless, skinless chicken breasts; cubed and cooked
1/2-1 C. Franks Hot Sauce
1 C. Ranch dressing
1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

Florida Shrimp Soup

Wonderful soup from the Dixie Crossroads Restaurant in Titusville, FL

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Old Florida Style Shrimp Soup

INGREDIENTS:
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp

DIRECTIONS:
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.

My version:  instead of using the liquid red pepper, I added a can of Rotel with chili peppers.  
3 WW points per serving