Posts from the ‘Desserts’ Category

Blueberry and Oatmeal “Cobbler”

I made a “cobbler” with oatmeal and blueberries last night and it was DELICIOUS! I really liked it – I think you might as well. I basically used 2 different recipes and made it into 1 dish with a few changes (the links to those 2 recipes are noted below). This was really easy and very tasty.


  • 1-1/2 cup frozen blueberries, defrosted with juice
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 2 tbsp cornstarch (or use something like sure gel to “gel” the blueberries

INGREDIENTS (oatmeal layer – this is for 1 bottom layer, double ingredients for a top layer)

  • 1 rice bananas, mashed
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1-1/2 cups quick cooking oats
  • 1/4 cup milled flax seed
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla


Mix all the filling ingredients in a pot on the stove and cook until it thickens, stirring often. Meanwhile, mix all the oatmeal ingredients in a bowl and then press into a casserole dish. Pour the filling mixture over the top. If you double the oatmeal mixture, then put 1/2 of the oatmeal mix into the dish, top with blueberry filling, and then top with the rest of the oatmeal mixture. Bake at 350F for 25 minutes.

Link to inspirational recipes: Baked Oatmeal Squares + Blueberry Oatmeal Squares

Orange Dreamsicle Delight

I’m trying to get motivated to eat healthier and so I’ve been searching for some recipes online…problem is I have a terrible sweet tooth so desserts are my downfall. I found this recipe on the SparkPeople website – it was my first visit to that site. I tried it out and while it wasn’t my favorite dessert, it wasn’t bad – though I won’t be making it very often… not bad for low fat I guess!

The best thing about this recipe is it has only a few ingredients!

Here’s the recipe:


    1 – .3oz box of Orange Flavor Sugar Free Jello
    1 – 1oz box of Fat Free Sugar Free Vanilla Instant Pudding
    1 – container of Cool Whip Free (8oz.)


Makes approximately 4 1-cup servings ( I use the tupperware dessert containers and get 6 servings)

Prepare Jello according to package directions by adding the hot and cold water. Stir in instant pudding powder mix (do not prepare as normal). I use a wire wisk to mix.
Fold in entire container of Cool Whip Free, and wisk until completely blended. Refrigerate for a few hours until set.

**you can also pour into ice cube trays and freeze, or into those popsicle molds that you freeze for a refreshing treat**

Number of Servings: 4

Recipe submitted by SparkPeople user MOMMYDAWN135.

Number of Servings: 4

Easy Pumpkin Rice Pudding

This is an easy, slightly tangy, rice pudding I made up today – it turned out pretty good and was super fast to throw together. I say it turned out a bit tangy due to the buttermilk I used – regular milk would be fine instead I’m sure.


  • 3/4 cup pumpkin puree (not pumpkin pie puree)
  • 1 cup left over white rice
  • approx 1 cup buttermilk (could use regular milk as well)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sugar
  • 2tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  1. In a pot, heat your rice, sugar and milk, stirring often, until heated through
  2. Add the pumpkin and spices and mix well
  3. Allow the mixture to begin to boil slightly, stirring frequently to prevent burning
  4. Once the mixture thickens a bit, turn off the heat and serve in a dish (can add toasted pecans on top if desired)

recipe by: r2bcluvs2cook

Soft Oatmeal Cookies

I make my husband a lunch to take to work almost every day and I usually include some sort of dessert – cookies, brownies, cake…you get the idea. So tonight I thought I’d try my hand at oatmeal cookies (still on my oatmeal kick) and so I found this recipe online. I made a few minor adjustments – the result is a very yummy cookie with a crunchy edge but soft inside with a nice cinnamon and almond blended flavor.

Here’s the recipe (my changes are noted)


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups quick cooking oats (I used 9 grain hot cereal mix found near the oatmeal)
  • I also added 1-1/2 tsp almond extract


  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

NOTE: I just melted my butter, dumped all the stuff together in a big bowl and combined really well using my hands to make sure it was all blended, then took a cookie dropper (1 tbsp size) and dropped them on a cookie pan, flattened slightly with my hand, and baked for 10 min, then let cool on wrack


Soft Chocolate Chip Pumpkin Cookies

So I had some left-over pumpkin puree that I needed to use and I stumbled across this cookie recipe while hunting for some oatmeal recipes. I made these cookies last night and they turned out quite nice – they were soft and delicious – though a bit too chocolaty. Next time I won’t add as many chocolate chips (as what the recipe indicates).

Here’s the link to the recipe – I’ll definitely make these again – hubby loved them!!

PB & J Treats

Since I had my baby, I’ve been breast feeding and have read that many people believe (though not medically proven) that oatmeal helps a woman produce more milk, so I’ve been trying to eat more of it. Well, bowl after bowl of oatmeal for breakfast every day gets pretty boring so I went online to find recipes using oatmeal. I found the Quaker Oats site has a recipe database and that’s where I found this recipe for pb&j oatmeal squares.  It does have quite a bit of butter and sugar but it makes a lot and tastes great (if you like peanut butter). I don’t know if it’s working as far as breastfeeding goes, but it makes a nice treat!

Here’s the original recipe (I left my attempt unchanged except I added 3 tbsp milled flaxseed, homemade cherry jam instead of strawberry, and I used crunchy peanut butter for the top layer in place of chopped nuts):


  • 2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup creamy peanut butter
  • 1/2 cup coarsely chopped dry roasted peanuts
  • 1 cup seedless strawberry jam, Concord grape jam or apricot preserves


Preheat oven to 350°F. Line a 9 x 9-inch pan with aluminum foil so foil extends beyond edges of pan. Spray foil with vegetable oil spray.

In mixing bowl combine oats, flour, brown sugar, soda, and melted butter; mix well. Reserve 1 cup of mixture for topping; set aside. Add peanut butter to remaining mixture; blend well. Press peanut butter mixture evenly into bottom of pan.

Spread jam evenly over base. Combine peanuts with reserved topping mixture in small bowl. Sprinkle crumb mixture evenly over jam. Bake 35 minutes or until golden brown and bubbly. Transfer to wire rack; cool completely. Refrigerate 1 to 2 hours until set. Cut into bars.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

No-Bake Citrus Cheesecake*

This cheesecake recipe came from the Philadelphia Cream Cheese website – it was super fast and easy – and it tasted okay -definitely not the same texture and flavor as a baked cheesecake but good for when you want something “fast” (it has to sit a while in the fridge).

Note: I did not use the flavor jello the recipe suggested but instead used Raspberry flavor and it turned out good. I suggest that you make sure your cream cheese is very soft before adding to the recipe – when I made this my cream cheese wasn’t quite soft enough and took quite a bit of mixing to get it smooth without little specks of unblended cream cheese.


  • Combine 1-1/4 cups Honey Maid Graham Crumbs with 1/4 cup melted butter. Press on bottom of 9 inch springform pan.
  • Dissolve 1 pkg (85 g) Jell-O Lemon, Orange or Lime Jelly Powder with 2/3 cup boiling water in large glass bowl. Blend in 2 pkg (250 g each) Philadelphia Cream Cheese with a hand mixer on low speed.
  • Whisk in juice and rind of 1 lemon and 2 cups Cool Whip Topping.
  • Pour over prepared crust; smooth top. Chill 4 hours.