place baby food fruit (any flavor) and peanut butter in small bowl -- blend well.
add remaining ingredients and mix well.
use as a frosting or a dip for dog treats.
spread on the dog treat immediately before serving --
store frosting in the refrigerator.
To prepare fresh pumpkin for this recipe and other recipes, follow this
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
tir in canned pumpkin and syrup.
Add oatmeal and mix until
Combine oats, dates, raisins, pecans, and milk; mix well, and let stand 10 minutes. Stir in vanilla, eggs, and pumpkin.
Combine remaining ingredients; mix well, and gradually stir into oat mixture. Spoon into a greased and floured 9X5X3 inch loaf pan; bake at 350 degrees about 65 minutes or until a wooden pick inserted in center comes a clean. Cool on wire rack.
In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months.
Add 2 T to bowl of cooked oatmeal.
Blend the oats in a blender or food processor, until they are tiny crumbs.
In a big bowl, mix first 9 ingredients.
In a measuring container mix the last 3 ingredients.
Stir the wet mix into the dry mix until moistened.
Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
This recipe makes 6 big muffins.
In a bowl, combine all ingredients.
Add some chopped nuts, if desired.
Microwave oatmeal for 2-3 minutes depending on your microwave.
Be careful of the oatmeal boiling over.
This could also be done on a stovetop, campfire, or in a slow cooker.
Give your oatmeal a good stir and enjoy with some flavored coffee.
Stir 1/4 cup canned pumpkin into 1 cup of prepared oatmeal.
Sprinkle with cinnamon and enjoy!
Beat egg
whites
and 2 teaspoons oil.\tAdd 1/4 cup oil and pumpkin.
Add
oat bran (soaked in water).\tMix well.
Add sugar and
raisins.
Add\tbaking powder, soda and spices.
Add flour and oatmeal.
Bake
at
350\u00b0 for 25 minutes.
Yields 18 muffins. Contains
137 calories, 37 grams fiber, 40 grams fat and 0 milligrams cholesterol.
small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil
Bring water, salt and butter to a boil.
Add oatmeal, cinnamon, flavoring, sugar and milk together.
Cook 5 minutes.
Spray a small slow cooker lightly with cooking spray.
Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.
Mix dry ingredients, cream oleo, sugar, add egg, vanilla.
Add all to dry ingredients.
Then add pumpkin and chocolate chips. Drop by spoonfuls.
Bake at 350 degrees for about 20 minutes.
Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.
Preheat oven to 400\u00b0F.
Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
/2 cup of the pumpkin sauce.
Repeat layers one
ugar.
NOTE 1: The pumpkin MUST be dry. We do
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.