berryhealthy:

Baked Oatmeal CasseroleTotal Time: 50 minutesServes: 6Ingredients2 cups gluten-free rolled oats1/3 cup brown sugar1 teaspoon baking powder1 teaspoon cinnamon1/2 teaspoon salt1 cup walnut pieces1 cup raspberries {any berries work}1/2 cup milk chocolate chips2 cups milk1 large egg3 tablespoons butter, melted1 tablespoon vanilla extract1 ripe banana, peeled, 1/2-inch slicesInstructions1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.3.  Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

berryhealthy:

Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6

Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices


Instructions
1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
3. 
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

gossipchef:

Crispy Baked Portobello Fries







Ingredients
2 portobello mushrooms
1/2 cup all purpose flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
1 1/2 teaspoons steak seasoning
non-stick cooking spray


Method
Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices.
Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir.
Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded.
Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8-10 minutes, turning once during cooking, until golden brown and crispy.

gossipchef:

Crispy Baked Portobello Fries







Ingredients
  • 2 portobello mushrooms
  • 1/2 cup all purpose flour
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 1/2 teaspoons steak seasoning
  • non-stick cooking spray
Method
  1. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  2. Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices.
    1. Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir.
    2. Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded.
    3. Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8-10 minutes, turning once during cooking, until golden brown and crispy.
gastrogirl:

vegan marinated baked tofu and wheat berry salad.

gastrogirl:

vegan marinated baked tofu and wheat berry salad.

foodopia:

baked brunch baguette: recipe here

foodopia:

baked brunch baguette: recipe here

gastrogirl:

baked turkey meatballs.

gastrogirl:

baked turkey meatballs.

foodopia:

baked kale chips: recipe here

foodopia:

baked kale chips: recipe here

gastrogirl:

mini baked vanilla and chocolate fudge oreo cheesecake.

gastrogirl:

mini baked vanilla and chocolate fudge oreo cheesecake.

lickypickystickyfree:

Baked Brie (in puff pastry) with Sundried Tomatoes and Capers

gastrogirl:

baked spaghetti squash and meatballs.

gastrogirl:

baked spaghetti squash and meatballs.

gastrogirl:

baked ziti.

gastrogirl:

baked ziti.

How to:

Make Baked Apples

P.S. This reminds me of Grandpa from Rugrats!
-Kimberly S.

gastrogirl:

baked cherry french toast.

gastrogirl:

baked cherry french toast.

breakfast-brunch-dessert:

Baked Spaghetti
¾ lb. lean ground beef (93%) 
8 oz. angel hair pasta 
8 oz. shredded Cheddar Jack cheese blend
Sauce:
15 oz. can tomato sauce 
29 oz. can petite diced tomatoes, undrained 
2 cloves garlic, minced 
½ cup diced green bell pepper 
½ cup diced onion  
¼ cup chopped fresh parsley 
1 tsp. salt 
¼ tsp. garlic powder 
¼ tsp. onion powder 
¼ tsp. black pepper 
1 ½ tsp. seasoned salt 
1 ½ tsp. Italian seasoning 
2 small bay leaves 
2 tsp. sugar 
6.5 oz. can mushroom pieces (4 oz. net drained wt)
Directions
Combine all sauce ingredients in large pot; bring to a boil over high heat.  Reduce heat and allow to simmer for 1 hour, stirring occasionally.  
Crumble the ground beef in a skillet.  Cook over medium-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the sauce.  Simmer for 20 more minutes.  Meanwhile, cook pasta according to package directions. 
Preheat oven to 350°F and grease a 9 x 13” casserole dish.  
Cover the bottom of casserole dish with one-third of the sauce.  Layer half of the cooked pasta over the sauce.  Sprinkle with one-third of the cheese.  Repeat layers once.  Top with remaining sauce (save the last third of the cheese for later).  Cover casserole with foil and bake at 350°F for 30 minutes.  Uncover casserole and sprinkle with remaining cheese.  Return to oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Allow to rest for at least 5 minutes before cutting into squares and serving.

breakfast-brunch-dessert:

Baked Spaghetti

  • ¾ lb. lean ground beef (93%) 
  • 8 oz. angel hair pasta 
  • 8 oz. shredded Cheddar Jack cheese blend

Sauce:

  • 15 oz. can tomato sauce 
  • 29 oz. can petite diced tomatoes, undrained 
  • 2 cloves garlic, minced 
  • ½ cup diced green bell pepper 
  • ½ cup diced onion 
  • ¼ cup chopped fresh parsley 
  • 1 tsp. salt 
  • ¼ tsp. garlic powder 
  • ¼ tsp. onion powder 
  • ¼ tsp. black pepper 
  • 1 ½ tsp. seasoned salt 
  • 1 ½ tsp. Italian seasoning 
  • 2 small bay leaves 
  • 2 tsp. sugar 
  • 6.5 oz. can mushroom pieces (4 oz. net drained wt)

Directions

  1. Combine all sauce ingredients in large pot; bring to a boil over high heat. Reduce heat and allow to simmer for 1 hour, stirring occasionally.  
  2. Crumble the ground beef in a skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the sauce. Simmer for 20 more minutes. Meanwhile, cook pasta according to package directions. 
  3. Preheat oven to 350°F and grease a 9 x 13” casserole dish.  
  4. Cover the bottom of casserole dish with one-third of the sauce. Layer half of the cooked pasta over the sauce. Sprinkle with one-third of the cheese. Repeat layers once. Top with remaining sauce (save the last third of the cheese for later). Cover casserole with foil and bake at 350°F for 30 minutes. Uncover casserole and sprinkle with remaining cheese. Return to oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Allow to rest for at least 5 minutes before cutting into squares and serving.
foodopia:

baked potato salad: recipe here

foodopia:

baked potato salad: recipe here