Cheaters Oatmeal Pudding Food

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COTTAGE CHEESE OATMEAL PUDDING



Cottage Cheese Oatmeal Pudding image

Creamy pudding with a hint of nutmeg for Breakfast. The taste of this kinda reminds me of rice pudding but with a texture kinda of cooked a cream of wheat pudding. I found this recipe in The Breakfast Book. When I made this recipe I had to make it in 2 batches due to my food processor being so small, so I mixed everything in a bowl before pouring into my baking dish. I did also add a scoop of vanilla protein powder. When I pulled this from the oven 40 minutes later this was like soup so I quickly mixed in 1/2 cup flour which did the trick and made this like a pudding. Next time I'll add the flour right from the start.

Provided by internetnut

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cottage cheese
2 cups cooked oatmeal
2 eggs
1 cup milk
6 tablespoons sugar
1/2 teaspoon nutmeg
salt

Steps:

  • Preheat the oven to 325.
  • Butter a 1 1/2-quart baking or souffle dish.
  • You can use a food processor or electric mixer; or mix briskly by hand. Put the cottage cheese, oatmeal, eggs, milk, sugar, nutmeg, and salt in a processor or mixing bowl. Process or mix until the mixture is smooth.
  • Spoon into the buttered dish and bake for about 40 minutes, or until the edges are golden and set. Serve hot or cold, with milk or cream.

Nutrition Facts : Calories 331.2, Fat 10.7, SaturatedFat 5.5, Cholesterol 130, Sodium 677.4, Carbohydrate 37.5, Fiber 2, Sugar 19.5, Protein 21.3

CHEATER POT PIE



Cheater Pot Pie image

My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.

Provided by Melanie R. Stevens-Adkins

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 7

3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup milk
salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
  • In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
  • Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
  • Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 263 calories, Carbohydrate 27.3 g, Cholesterol 29.8 mg, Fat 12.9 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 989.6 mg, Sugar 4.7 g

OAT MILK CHOCOLATE PUDDING



Oat Milk Chocolate Pudding image

Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.

Provided by Ali Slagle

Categories     for one, quick, weekday, custards and puddings, dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
  • Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
  • Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
  • Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

BREAKFAST OATMEAL PUDDING



Breakfast Oatmeal Pudding image

This is a nice and easy way to serve oatmeal. It's very moist and tasty, even my children love to eat this one. Use other dried fruits for a different taste. This recipe comes from a local Toronto paper, yeeeeears ago.

Provided by majakete

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/4 cups quick-cooking oatmeal, uncooked (2 3/4 cups old-fashioned)
3/4 cup firmly packed brown sugar
3/4 cup raisins or 3/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 1/3 cups skim milk
1/2 cup egg substitute or 2 -3 eggs, beaten
1 tablespoon vegetable oil
1 tablespoon vanilla

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine oats, brown sugar, raisins, cinnamon and salt, mix well.
  • In another bowl, combine milk, egg substitute, oil and vanilla and mix well.
  • Add the dry and wet ingredients together and mix well.
  • Pour into an 8"x8" greased baking dish and bake for 55-60 minutes or until centre is set and firm to the touch.
  • Remove from oven and cool slightly.
  • Serve with milk or yogurt and fruit.
  • Enjoy!

Nutrition Facts : Calories 275.1, Fat 3.5, SaturatedFat 0.7, Cholesterol 2, Sodium 99.1, Carbohydrate 52.9, Fiber 3, Sugar 28.8, Protein 9

CHEATER NO-COOK PASTRY CREAM



Cheater No-Cook Pastry Cream image

This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe where you need a cream that can stand up to layering or filling. If you need a cream that is less stiff, add more cream or milk one tablespoon at a time until you get the texture you need for your recipe.

Provided by Stacey Ballis

Time 10m

Yield 4

Number Of Ingredients 4

1 ½ cups heavy cream
1 (3.4 ounce) package instant vanilla pudding mix
3 tablespoons sour cream
1 pinch salt

Steps:

  • Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 25.1 g, Cholesterol 127 mg, Fat 35.4 g, Protein 2.2 g, SaturatedFat 22 g, Sodium 421.3 mg, Sugar 17.9 g

CHILLED PLUM OATMEAL PUDDING



Chilled Plum Oatmeal Pudding image

Found this in a Martha Stewart magazine and it's so easy and good too. Just remember to start the day before you want it as it has to sit over night. That's OK with me as it's nice to have a pleasant breakfast waiting in the morning. The cook time does not include overnight chilling

Provided by Bonnie G 2

Categories     Oatmeal

Time 10m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 6

1/4 cup old fashioned oats
1 cup unsweetened almond milk
2 teaspoons pure maple syrup
1 plum, pitted and chopped
1/4 teaspoon ground cinnamon
3/4 cup water

Steps:

  • Combine oats, 3/4 cup each almond milk and water and salt in saucepan.
  • Bring to a boil; reduce heat.
  • Simmer until oats are tender, about 4 minutes.
  • Transfer to a bowl; let cool slightly.
  • Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
  • Toss plum, remaining 1 teaspoon maple syrup and cinnamon in a bowl.
  • Let stand 5 minutes.
  • Serve oatmeal topped with fruit and accumulated juices.

Nutrition Facts : Calories 143.4, Fat 1.5, SaturatedFat 0.2, Sodium 8.2, Carbohydrate 30.7, Fiber 3.3, Sugar 14.8, Protein 3.2

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