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Each Thursday, we highlight a few recipes that help us cook around the foods we are buying at rock bottom prices using our coupons!  Today’s Krazy in the Kitchen is inspired by the hot Quaker sale at Albertsons!  It’s at this time of year that I stockpile Oats for the year!  Here are some of my favorite ways to cook with oats!

PUMPKIN BUTTERSCOTCH FUDGE BARS
Thanks RecipeGoldmine!

1  cup all-purpose flour
1  cup Quaker® Oats (quick or old fashioned, uncooked)
3/4  cup firmly packed brown sugar
1/2  cup chopped walnuts
1/2  cup flaked coconut
3/4  teaspoon pumpkin pie spice
1/2  teaspoon baking soda
12  tablespoons (1-1/2 sticks) butter or margarine, melted
2  tablespoons stick butter or margarine
2/3  cup evaporated milk
3/4  cup granulated sugar
1/2  cup LIBBY’S® 100% Pure Pumpkin
1-1/2  teaspoons pumpkin pie spice
1/4  teaspoon salt
2  cups (4 oz.) miniature marshmallows
1-2/3  cups (11-oz. pkg.) butterscotch chips
3/4  cup chopped walnuts, divided
1  teaspoon vanilla

Heat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil.

For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in butter; mix well. Press into jelly-roll pan.

Bake 13 to 15 minutes or until lightly brown. Cool in pan on wire rack.

For fudge, combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, 8 to 10 minutes. Remove from heat. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm. Cut into bars.

ITALIAN HERBED OATMEAL FOCCACIA


2  tablespoons cornmeal
1-1/2  to 2-1/4 cups all-purpose flour
1  cup Quaker® Oats (quick or old fashioned, uncooked)
2  tablespoons Italian seasoning blend, divided
One  1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
2  teaspoons granulated sugar
1-1/2  teaspoons garlic salt, divided
1  cup water
1/4  cup plus 2 tablespoons olive oil, divided
4  to 6 sundried tomatoes packed in oil, drained and chopped
1/4  cup shredded Parmesan cheese

Lightly spray 13 x 9-inch baking pan with cooking spray; dust with cornmeal.

In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120°F to 130°F). Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover; let rest 10 minutes.

Pat dough into pan, pressing dough out to edges of pan. Using fingertips, poke indentations over surface of dough. Brush dough with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place 30 minutes or until doubled in size.

Heat oven to 400°F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.

SPICY OAT CRUSTED CHICKEN WITH SUNSHINE SALSA

3/4 cup prepared salsa
3/4 cup coarsely-chopped orange sections
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1-1/2 cups Quaker quick oats, uncooked
1  egg, lightly beaten
1 tablespoon water
4  boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro (optional)

In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

Heat oven to 375°F. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.

In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.

Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.

GINGER APPLE FRUIT CRISP WITH VANILLA SAUCE
this one is a bit gourmet for KCL’s style, but it looks to good I’m going to try it!
Thanks Gourmet Everyday!

makes 8 servings

Crisp:
8 medium apples, peeled, sliced, about 8 c./2 L


1 c. fresh cranberries
1/4 c.  granulated sugar
1/4 c.  chopped crystallized ginger
2-1/2 Tbsp. cornstarch
1/2 tsp.  ground cinnamon

Topping:
2/3 c. large-flake rolled oats
1/2 c.  all-purpose flour
1/2 c. coarsely chopped pecans, toasted
1/3 c. packed light brown sugar
1/2 c.  chilled unsalted butter
Vanilla Sauce:
2 eggs
1/3 c.  granulated sugar
Pinch of salt
2 c.  1% milk
1 tsp.  vanilla

Preheat oven to 350°F . Lightly grease a 2 L baking dish or 8  individual ramekins. To make crisp: Combine crisp ingredients in a large bowl. Gently toss together just until mixed. Spoon entire mixture into prepared baking dish or divide evenly among ramekins. Lightly press down. Mixture will appear quite full. To make topping: combine oats, flour, pecans and sugar. Stir to blend. Cut butter into cubes and work into dry mixture with your fingertips until mixture becomes quite crumbly. Spoon evenly over apples in baking dish or divide evenly among ramekins. Bake for 50 minutes or until apples appear almost soft when tested with a cake tester. Remove dish(es) to a rack to cool. Cover and ­refrigerate if not serving right away. To make sauce: Combine eggs, sugar and salt in a mixing bowl. Whisk until blended. Heat milk in a saucepan just until bubbles begin to break at the sides of the pan. Gradually whisk warmed milk into egg mixture, whisking constantly. Return to saucepan. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 8 minutes. Pour sauce through a fine mesh sieve into a clean bowl. Stir in vanilla. Cover surface with plastic wrap and refrigerate until chilled. Sauce will keep covered in the refrigerator for up to 2 days. Serve the crisp cold, or heat in a 350°F oven, uncovered, for 20 minutes. Serve hot with chilled Vanilla Sauce.