Overnight Pumpkin Pie Oatmeal

 I always have some pumpkin left over after making pumpkin pie, muffins, or bread. I hate throwing it away, so I always put it in a container in the fridge with great plans to use it later. Never fails-I find it shoved into the back corner of the fridge months later. Saw this Pumpkin Oatmeal recipe and thought it would be a great way to use up the leftover pumpkin right away. I modified it just a tad...

I threw everything into my crock pot, and when I woke up the next morning-oh.my.god. My whole house smelled sooooo good!!! Tastes super yummy too! I have definitely found a great way to use up leftover pumpkin! :-)

Overnight Pumpkin Pie Oatmeal

Ingredients:
1 cup steel cut oats
2 cups water
2 cups almond milk
1 cup pumpkin puree
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg
1 dash ground cloves

Directions:
1. Place the oats, water, milk, pumpkin, brown sugar, and spices into crockpot. Mix and set to low for four or more hours.

2. Mix. Add additional milk and/or sweetener, as desired. I like it with a dollop of butter. :-)

This is such a yummy breakfast, that it didn't last for pictures! And I've made it several times...someday I'll add a picture!

Pecan Pie

Pecan Pie

I made the BEST EVER pecan pie for Thanksgiving!
I've tried three or four recipes in the past-the first one was pretty good, but I never found it again (hence the reason for this blog...so I can find things again!!). The others were never as good as the first one. But this pie was better than any of them! And so pretty too :-)
 This is definitely the prettiest pecan pie I've ever made!

 I used The Pioneer Woman Cooks recipe from Recipe Girl  for most of the pie, but I took a hint from Gimme Some Oven for the topping-looked and tasted PERFECT!

Ingredients:
1 cup light corn syrup
1 cup granulated white sugar
1/4 cup packed brown sugar
3 eggs, beaten
1/3 cup (2/3 stick) butter, melted and slightly cooled
1/2 teaspoon salt
3/4 teaspoon vanilla extract
2 cups finely chopped pecans
1/2 cup pecan halves-enough to be placed over filling and cover top
1 unbaked pie crust, fitted into a pie pan (edges crimped)

 Directions:
1. Preheat oven to 350 degrees F.
2. In medium bowl, combine corn syrup, sugar, brown sugar, eggs, butter, salt, and vanilla. Whisk until smooth.
3. Place chopped pecans in bottom of crust. Pour contents of bowl over pecans.
4. Line the top of the filling with pecan halves.

5. Cover with foil and bake for 35 minutes. (I put foil on the bottom rack of the oven so it can catch anything that boils over-makes clean-up a LOT easier!) Remove foil and bake for 25-30 minutes longer-if crust or pecans are close to burning, re-cover with foil. Pie is done when the filling is set-should be a little bit jiggly but not sloshy. If pie is still sloshy, continue baking, checking every five minutes.
6. Cool on rack (3-4 hours) before slicing.

Seriously-this is the BEST pecan pie I've ever tasted!!