I'll tell you right now.  I have NEVER liked oatmeal. In all my forty-something years of eating breakfast, oatmeal cooked from scratch or out of an instant packet was never on my yummy list.  I don't like the texture of cooked rolled oats AT ALL.  I've tried several times to force them down for the sack of health.  Yet, I have never been able to muster a hankering for them, until about a month ago.

I came across a bag of steel cut oats at our local thrift bakery shop.  The package advertised that steel cut oats had a creamier texture over regular oatmeal. "Oh sure it does." I thought.  I was feeling adventurous and figured I would give oatmeal one more try.  In truth, I was desperate to find a breakfast alternative to boxed cereal.

There's nothing instant about cooking steel cut oats. The directions on the Bob's Red Mill bag says to cook them 10 minutes, or go 20 minutes, if you like them al dente.  Folks, 20 minutes marks the "chewy rice texture" moment in the cooking process.  That's fine, if that's what you like.  But for me, I want "creamy" and nothing less.  And after making a quart of oatmeal each week for the past month, I have FINALLY got it down.  I can make creamy oatmeal that's really pleasurable to eat!

All these years, I've been eating the wrong type of oatmeal that suits my taste.  Go figure.

Now like I said, steel cut oats don't cook up instantly. From the beginning, I've cooked 1 cup of dried oats to make 1 quart of cooked oats.  I make the batch on Sunday night, so it's ready to heat and eat all week long.  I eat about 1/2 cup of cooked oats every morning with steamed apple or a ripe banana, topped with slivered almonds or chopped pecans.  Before my husband caught wind of my new healthy breakfast routine, a quart of cooked steel cut oats lasted 6 days in the icebox.

HERE'S WHAT I FIGURED OUT

• 3 cups water
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin spice or cinnamon
• 1/2 teaspoon salt
• 1 cup steel cut oats

Bring the water, brown sugar, spice and salt to a boil in a 2-quart saucepan over medium heat. Pour in the steel cut oats and stir.  When the water comes back to a simmer, reduce heat to LOW, and cover with a lid.  Set your timer for 30 minutes.  At the 30 minute mark, give the oats a good stir.  Make sure to unstick any oats on the bottom of the pan.  Cover again, cook for another 15 minutes.  Remove from heat and allow to set for another 15 minutes or so.

Transfer cooked oats to a quart size container with a good fitting lid.  Store in the icebox.

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I know what you're thinking. "An hour for oatmeal, no way!"  But I'm telling you it's really good oatmeal and the health benefits to eating it are worth the time.  I've learned to start cooking a batch, set the timer, then go watch a sitcom.  It's painless that way.

EVERY MORNING...

I peel and core an apple and cut it into chunks. I put the chunks into a microwaveable bowl and nuke them for 2-minutes on high.

I fill my breakfast bowl with 1/2 cup cooked oats. Add about half of the nuked apple to the oats and stir.  Pop my breakfast bowl in the microwave for 30- to 50-seconds.  That's just long enough to warm the oats just right.  Next, I measure out 1 tablespoon of slivered almonds and 1 teaspoon ground flaxseed, then stir them into the oats and apples.

I can now say, "I love oatmeal."  I actually crave it for breakfast.  It's a miracle!

What do you like on your oatmeal?

Making pancakes is easy.  Trying to eat them in the most healthy way, easier than you think.

Years ago, I converted my kiddos over to enjoying regular whole wheat pancakes. It wasn't something I did overnight.  No, siree.  I had to go under the radar and change out certain ingredients one batch at a time.  Here recently, I upgraded their pancakes to an even healthier recipe.  Everyone has been very pleased.

Above is a photograph of my breakfast pancake.  This is the way I roll: Pancake. Natural creamy peanut butter. Cinnamon apples cooked in the microwave.  Oh yea, it's GOOD!

HERE'S ALL IT TAKES to ROCK the HOUSE

Pancake batter

• 1 medium ripe banana
• 1 tablespoon ground flaxseed
• 3 tablespoon water
• 1 cup whole wheat pastry flour or whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup non-dairy milk
• 1 teaspoon vanilla extract

Topping

• 2 medium apples, pick your favorite, peel, core, and cut it into chunks
• natural creamy peanut butter

Heat up a non-stick griddle over medium heat.

In a medium sized bowl, mashed the banana, add the ground flaxseed and water. Continue mashing and stirring until the mix looks smooth.  Add flour, baking powder, cinnamon, and salt.  Give it a stir until the dry ingredients are mostly absorbed by the banana mixture.  Add the non-dairy milk and vanilla extract.  Whisk until batter is smooth.

Put the peeled apples that you cut into chunks in a microwave safe bowl. Give them a sprinkle of cinnamon.  Nuke for 2 minutes, or until the apple is tender.

To the hot griddle, pour about 1/4 cupful of batter for each pancake.  The batter will be thick.  Tilt the griddle pan from left to right to help the batter spread evenly and widen into 4- to 5-inch pancakes.  When bubbles start to appear, flip the pancakes and continue cooking for another minute.  If the pancakes give you trouble sticking to the pan, spritz the pan a with non-stick cooking spray.

Move pancakes to a cooling rack. Then yell, "Come and get it!"  Nab the prettiest pancake for yourself. Spread peanut butter over it and top with cooked apple chunks.  SO GOOD!

This granola bars recipe is the healthiest one I've ever eaten. It has become the go-to snack and breakfast munchie in our house. When we get down to the last bar, folks start to hollering.

There's nothing to whipping up a quick pan of bars.  I've made the habit of baking up a batch after dinner.  As soon as they cool down, I cut them up and stick'em in the fridge.  We've grown to like them cold out of the icebox.  The granola bars are denser and moister after they've spent the night in the icebox.  The first batch I ever made, I cut the bars into these petite rectangles that could be consumed in two bites.  That was just silly of me.  Now, I cut them into 2-inch by 2-inch squares.  It's the perfect size for killing off hunger pains. Oh and before I forget, they go very well with coffee and tea.

HERE'S ALL IT TAKES

• 3 tablespoons ground flaxseed
• 3 ounces water
• 2 cups old-fashioned oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup raisins
• 1/4 cup chocolate chips
• 1/3 cup honey
• 1/2 cup nut butter (peanut butter or almond butter, either one are delicious)

Heat the oven to 375°F degrees.  Lightly grease 8-inch square pan.

In a large mixing bowl, combine the ground flaxseed, water, oats, flour, baking powder, salt, and brown sugar.  Toss in raisins, chocolate chips.  Stir in the honey and nut butter of your choice until all the dry ingredients have been absorbed.

Press wet granola into the pan.  BAKE 15 MINUTES.  Allow granola to cool a few minutes, then cut into bars.  Transfer to a cooling rack.  Make sure they are completely cooled before storing in a container.  They keep very well in the icebox for up to several days.  I wish I could say they would last a week, but the bars are always gone by then. ;D

If you don't have flaxseed around to grind up, it's okay to leave it out, the first time.  But the next time you go to the store, pick some up.  Flaxseed is pretty cheap compared to other health food extras out there.  I use an old coffee grinder to grind the seeds into a gritty powder consistency.  I've learned to grind up extra flaxseed and store it in a glass jar in the freezer.  All unground flaxseed goes in the freezer, too.

I'm trying out a new-old cookbook that has fallen into my hands. It's choke full of really great apple recipes. Every time I flip through this apple cookbook, my stomach growls.  I just want to rush right into the kitchen and start making every simple apple recipe in the book.

The first recipe I had to try was for Apple Pancakes.  They turned out SO GOOD!  I was glad that the recipe made plenty of yummy pancakes.  I seem to remember cooking up about 12 big, puffy pancakes.  There may have been more, I lost count.  I kept knickin' pancakes off the cooling rack as I cooked.  I had no self control whatsoever.

These pancakes don't even need syrup or jelly of any kind.  They're perfectly sweet on their own.  I say all you need is a couple of fresh eggs scrambled up, a ripe banana on the side, and you've got yourself a solid breakfast.

HERE'S ALL IT TAKES

• 2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

• 1 1/2 cups plain yogurt or 2 cups sour cream
• 1/4 cup apple juice or cider
• 1/4 cup sugar or honey
• 1/4 cup melted butter
• 2 eggs, beaten
• 2 medium apples, peeled, cored, and grated
• Butter for frying

Place the sifted flour, baking powder, baking soda, and cinnamon in a large mixing bowl.  Add the yogurt, apple juice, sugar, butter and eggs.  Whisk into a smooth batter.  The batter will be thick.  Finally, stir in the grated apples.

Heat a griddle over medium heat.  Lightly butter the hot griddle.  Drop the batter on the hot griddle a few tablespoons at a time (for large pancakes, measure out 1/4 cup batter).

Note:  If you decide to pour the batter directly from the bowl onto the griddle, you'll need a spatula to help spread the thick batter into an even layer for even cooking.

When the bubbles appear on top after approximately 1 to 2 minutes, turn and brown the other side for almost a minute.  "Serve with a little butter, lemon juice, and sugar", says the book.  I never made it that far, so I can't tell you if that topping combination is good.  You try to get that far and tell me if it's delicious.

OH! Before I forget.  The book I'm drooling over right now is...

This is my number one, no fail gravy recipe that I have used for well over 10 years.

GOOD GRAVY RECIPE
makes 2 cups

• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups warmed milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Cook flour mixture for 2 minutes. Gradually stir or whisk in milk and return to heat.  Cook, stirring constantly, until thick and smooth.  Takes almost a minute to thicken up.  Remove from heat and pour over biscuits.  Gravy will continue to thicken as it cools down

This gravy recipe is great on mashed potatoes, too.

If you have leftover over gravy, store with plastic wrap touching the top to prevent a skin from forming on top.  Reheat on low heat on the stove top or in the microwave, adding a tablespoon of  milk or two to thin out the gravy.

For more sauce recipes that really work for all occasions go to:

WHITE SAUCE RECIPES and MORE

I'm working on a new pumpkin pancakes recipe for SDR.  I need y'all to give this a try and let me know how it works out for your family.  Make it just as directed and see if it's a worthy recipe.  We really enjoyed them and there weren't any leftover.  I enjoyed one without syrup and one pancake with real maple syrup.  Then, I had another one without syrup.

HERE'S WHAT IT TAKES

Makes 8 pancakes, 5-inches in diameter

• 1 egg
• 3 tablespoons pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup unbleached flour
• 1 1/2 tablespoons wheat germ
• 3/4 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin spice
• 3/4 cup natural milk

Start by heating a griddle over medium heat.

In a small bowl, whisk together the egg, pumpkin puree and vanilla extract.

In a medium bowl, mix the flour, wheat germ, sugar, baking powder, salt and pumpkin spice.  Whisk in the egg-pumpkin mixture to the dry ingredients.  Add in the milk gradually, constantly whisking until the batter is smooth.

By this time, the griddle should be hot enough to pour the batter.  If the griddle is too hot, simply remove it from the heat for a minute or two and turn down the burner just a bit.  Pour out enough batter to make 5 inch cakes.  When the tops begin to bubble, it's time to flip'em.  The second side will cook faster than the first, so DON'T WALK AWAY, cook until golden brown.

Serves 2

• 2 English muffins, split
• 1 teaspoon butter, softened
• 2 tomato slices, cut 1/4-inch thick
• Pinch of Italian seasoning
• 2 slices Mozzarella cheese

Preheat broiler.  Toast muffin bottoms; place on foil-lined baking sheet and spread with butter.  Top with tomato slice, sprinkle with seasoning.  Fold cheese to fit on top of tomatoes.  Broil up to 5 inches away from heat for 2 to 3 minutes or until cheese melts and starts to brown. Meanwhile, toast muffin tops; place of top of sandwiches.

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Nutritional analysis per serving: 212 calories | 7g total fat, 3g sat fat | 19mg cholesterol | 28g carbs | 2g dietary fiber | 10g protein | 412mg sodium

Serves 2

• 1/4 cup red bell pepper, chopped
• 2 tablespoons green onion, sliced
• 1/4 cup reduced-fat smoked deli ham, chopped
• 2 eggs
• Fresh ground pepper to taste
• 4 slices multigrain or whole grain bread
• 2 slices Cheddar cheese or Swiss cheese

Heat a small skillet with 1 teaspoon oil over medium heat.  Add bell pepper and green onion, cook until soft, about 3 to 5 minutes.  Stir in chopped ham.

Beat eggs and pepper in a small bowl.  Pour into skillet with ham and onions.  Cook until egg is almost set, stir occasionally.

Heat grill pan over medium heat.  Spread a light touch of soften butter on one side of each bread slice; turn bread over.  Top each of 2 bread slices with 1 slice of cheese and half of the egg mixture.  Top with remaining bread slices.

Grill sandwiches about 2 minutes per side, pressing lightly with spatula until toasted.  Serve immediately.

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Nutritional analysis per serving: 280 calories | 12g fat, 7g sat fat | 39mg cholesterol | 603mg sodium | 24g carbs | 4g dietary fiber | 4g sugars | 18g protein | Vitamin A 690 IU | Vitamin C 13.2mg | Folate 49.2mcg | Calcium 259mg | Iron 1.8mg | Potassium 225mg

HERE'S ALL IT TAKES

Serves 2

• 1 egg
• 4 egg whites
• 2 tbsp milk
• 1 tbsp fresh cilantro
• pinch of salt
• pinch of fresh ground pepper
• 1 tsp butter
• 1 cup zucchini, small dice

In a medium bowl, whisk together the egg, egg whites, milk, cilantro, salt and pepper.

Heat butter in medium nonstick pan over medium heat.  Add zucchini and cook about 3 or 4 minutes until lightly browned.  Add egg mixture and cook until edges are set.  With a spatula, push the edges toward the center and tilt pan allowing uncooked portion to flow underneath.  When eggs are set, fold omelet over and cut in half.

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Nutritional analysis per serving: 100 calories | 5g total fat, 2g sat fat | 12g protein | 3g carbs |111mg cholesterol |1g dietary fiber | 290mg sodium

Be good to yourself and take time to cook a quick, hot breakfast.  Breakfast quesadillas are one of those quick breakfast recipes that can easily be made from any leftover sauteed vegetables or small diced fresh vegetables.  The time saving trick is tossing them in the pan with the eggs and milk and scrambling them all together.

HERE'S ALL IT TAKES

To make 2 healthy size tacos

• 1 teaspoon butter or oil
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon chunky salsa
• salt and pepper
• 1/4 cup mixed vegetables (spinach, broccoli, onion, cooked potato, etc.), small diced cuts
• 2 flour tortillas
• 1/4 cup cheddar cheese, shredded

Over medium heat, melt the butter in a small fry pan.  Add eggs, milk, salsa, and seasonings; scramble together.  When the eggs first begin to set, stir in mixed vegetables; continue scrambling eggs until fully set, about 1 to 2 minutes.  Remove from heat.

Meanwhile, heat a griddle pan over medium high heat.  Warm one tortilla for 30 seconds, check that the griddle is not too hot to burn the tortilla.  Flip and layer one half with cheese and scrambled eggs.  If you wish to add more salsa, this is the time to do it.  Fold the tortilla in half and continue heating until the tortilla is browned and crispy.