Aly Pearson sent me this recipe for baked oatmeal. It would be great with the fresh blackberries.

It is copied from melskitchencafe.com . (My all time favorite source for recipes!)

Baked Oatmeal

from melskitchencafe.com

*Note (Update 10/2010): Look to the comments to see how others have varied this oatmeal both in applesauce amounts and other creative ways. As for me, I've edited the recipe to use less brown sugar than the original and have substituted half the oil with applesauce. All changes are reflected below!

6 cups oatmeal, either quick or old-fashioned

1 1/2 cups brown sugar

1/2 cup oil

1/2 cup applesauce

2 cups milk

4 beaten eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

2 teaspoons salt

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and/or fresh fruit.

The recipe can be easily halved and baked in an 8X8-inch pan.

Rachel Christensen sent this recipe for green beans. I've never cooked with shallots, but I'm pretty sure you could substitute for regular onions.

Here is that recipe for green beans.

Ingredients

• 1/2 cup balsamic vinegar
• 2 large shallots, finely chopped
• 4 tablespoons (1/2 stick) butter, room temperature

• 2 pounds green beans, trimmed

Preparation

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

A Few Recipes

Now that we're back from our little Thanksgiving trip, I'm ready to use the "odd" items from our basket last week. I thought I'd share a few recipes I'm excited to try. And I'm sharing a few tried and true FAVORITES!

Broccoli:
Quick: Cut broccoli to desired size and put into microwave-safe container or ziploc bag. Sprinkle with salt, pepper, garlic powder. Add a few pads of butter. Microwave for 2-3 minutes depending on quantity and desired tenderness.

Roasted: Cut pokey stuff off the outside of the stalks. Cut broccoli all the way down the stalks in strips. Put on foil-lined baking sheet sprayed with pam. Spray Broccoli with pam (or coat with olive oil), sprinkle with salt, and other desired seasonings. (I use garlic powder, fresh parmesan cheese, Montreal steak seasoning). Bake on 400 for about 15-20 minutes or until desired tenderness.

Roasted quick method: Microwave broccoli for 2-3 minutes, follow roasting directions, but just low broil until cheese is golden brown, or until broccoli is tender.

Roasted Asparagus:

Wash and break off ends. Either coat with olive oil or spay asparagus with pam after you put it on a foil-lined baking sheet. Top with desired seasonings. (I use salt, pepper, fresh parmesan cheese). Bake @ 400 until tender.

Herb Roasted Red Potatoes
(I make these all the time--Easy and yummy!)

http://www.melskitchencafe.com/2010/08/herb-roasted-potatoes.html

Butternut Squash Soup:
(This looks yummy--It will be tonight's dinner. There are all sorts of ways to use butternut squash on allrecipes.com)

http://allrecipes.com/recipe/butternut-squash-soup-with-a-kick/detail.aspx

A Few Ways to use your Cranberries:
(If you haven't already!)

http://allrecipes.com/recipe/orange-cranberry-upside-down-cake/detail.aspx

http://allrecipes.com/recipe/green-salad-with-cranberry-vinaigrette/detail.aspx

http://allrecipes.com/recipe/frosted-cranberries/detail.aspx

http://allrecipes.com/recipe/cranberry-orange-loaf/detail.aspx