Sunday to Monday

Last night my friend Mikey gave me a tip that an open jam session was going down at the local coffee shop, Modocs.  It was a blast and great to see so many warm, smiling faces.

Mikey.  I've known him since 8th grade! (he was singing a Jack Johnson song)  If you are looking for someone to play some background music at your next party—this is your man!

Then this morning I woke up so excited because over the weekend I got stuff to make baked oatmeal.  The snow was (and still is) trickling down quickly and I sat in my kitchen booth seat by the window happy as a clam with a heaping bowl of it drizzled in half and half (I don't mess around).  

If you like baked oatmeal cookies fresh out of the oven, then you're going to love this…LOVE IT!  I PROMISE!!

Baked Oatmeal:

Preheat oven to 350 degrees.

Mix the dry ingredients together.  Mix wet ingredients together.  Combine both, then add the fruit.

• 3 C. quick cooking oatmeal (i do half quick and half old fashion)
• 1 C. packed brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 eggs lightly beaten
• 1 C. low-fat milk
• 1 tsp. vanilla
• 1/2 C. butter melted
• 1 peeled and chopped tart apple
• 1/3 C. peaches chopped (fresh or frozen)
• 1/3 C. blueberries (fresh or frozen)
• 1 handful of dried fruit (dried cranberries or anything really, even some sliced almonds)

Place in a greased, 8" square dish and bake 35-40 minutes or until a knife comes out clean.

Grandma got me hooked on Mexican Vanilla and now I can never go back to imitation.  She sells it in her store and as my Aunt Jane says, "it really makes a difference."  It does.

*I got this recipe from the Taste of Home website and then tweaked it to suit my cravings.