Baked Oatmeal

2 cups rolled oats

1/2 cup pecan pieces

1/4 cup brown sugar

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Scant 1/2 teaspoon salt

2 cups milk

1 large egg

2 tablespoons unsalted butter, melted and cooled slightly

2 teaspoons pure vanilla extract

2 ripe bananas, cut into 1/2-inch/1 cm pieces

1 1/2 cups blueberries 

1 tablespoon honey

Preheat the oven to 375°F Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, pecans, the sugar, the baking powder, cinnamon, and salt.

In another bowl, whisk together the milk, egg, butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Drizzle honey over bananas and honey. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.

Altered Slightly from http://www.epicurious.com

Itailan Crockpot Chicken

8 oz cream cheese

3-4 boneless skinless chicken breasts
¼ cup butter
1 can cream of chicken soup
1 package of dry Italian dressing mix
Salt and pepper to taste

Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then shred chicken. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles