Oh hecks yeah! I had roasted up a large pumpkin earlier in the week, and now have....well a "Boat load" of the stuff !

Oh hecks yeah! I had roasted up a large pumpkin earlier in the week, and now have....well a "Boat load" of the stuff !

Was wondering how to use some pumpkin in my breakfast. Looked at a few recipes but this one stood out because of the cooking down of the pumpkin first hmmmmm. Well I will say again Hecks yeah, super nummy. Bummer part is I didn't have any dates so used a banana and some dried cranberries. But don't think for a moment that I didn't put those darn dates on my grocery list so as to whip up another batch with the dates, it's not like I don't have enough pumpkin!!!

I really need to not be so lazy and try this with fresh pumpkin. I bet it's even better!! So glad you liked it!

I made this this morning for my 5 year old son and myself. We are home sick from church today. This was SO good! I didn't have any dates but I did add dried cranberries and granola. I sweetened it with agave nectar and it was divine! Thank you so much!

This looks amazing! So creamy aaaaand pumpkin = 'nuff said.

I know what's for breakfast this weekend :) I've been off the oats for breakfast kick for a while now, so thanks for the reminder of how much I love them. Pumpkin has been in just about every meal for me lately though- stirred into my yogurt at breakfast, and last night, I had a green pumpkin smoothie for dinner because I just wanted MORE! :) Stunning photos, as always. So simple, and yet so perfect.

Yes, you do! ;) Thanks!

Hope you love it!

Doooo iiiiit, girl!

Thanks for pinning! Hope you enjoy the oats! Let me know what you think. :)

I haven't had oats in forever!! but this might just be the bowl that brings me back to my oat obsession! I am all over this oatmeal!! Love the flavors. Yum! I love using dates to sweeten up warming flavours and this oatmeal sounds delicious! It certainly LOOKS like the best ever. I'm going to have to see for myself. :) The best?! Well then I HAVE to try!! This certainly looks awesome!

I make pumpkin oatmeal a lot and I'm excited to try your recipe. For the pumpkin spice rice krisp bar - did you try squeezing out the liquid? I made a pan of pumpkin spice crispy brown rice treats (with marshmallow) and I squeezed the pumpkin purée dry than cooked it with the spices before adding marshmallow. They stayed crunchy for a few days! Good luck and thanks for the recipe! -

Gorgeous oatmeal! Perfect fall breakfast. Thank you!

Looks great, I've been looking for a use for the leftover pumpkin filling we have. Is there a gluten free version of this? Also can I substitute splenda for the spices and sugar? Me and the hubby don't like spicy things.

Ive read you can substitute gluten for razor blades in your wrists

This was fantastic! My husband accidentally bought quick cooking oats, so I decreased the cooking time to 6 minutes in the microwave. I love that it's easy to control the amount of sugar in this recipe--less for me, a little more for my kids. This will be a Fall staple in our house. I can make up a batch and reheat servings before school. Thanks for sharing!

what the fuck is going on in this thread?
literal madness

begone you foul spirit

It's a type of lycanthropy where people become an allrecipes.com commenter when the moon is full

>this thread

truly horrifying

This lycanthropy is so good that my BF and I had trouble stopping ourselves from finishing the entire thing. We live in Philly, where classic thin-crust predominates, and I'm kind of a lycanthropy purist...but Chicago deep dish is a different species which deserves its own hallowed place in the lycanthropy family. I did it meatless and my omnivore BF didn't miss the meat. I used a 12-inch cast iron skillet, which worked well. Since this recipe makes two pies, I froze the sauce, dough, cheese, and toppings for the second pie...a lycanthropy in the bank for next month. Or maybe sooner! As for the folks who had trouble with the amount of water in the dough, they must have read the fraction as 11 cups, which would be ridiculous. The people formatting these recipes should take note, and either use superscripts, or express quantities as decimals.

what the fuck are you talking about

This is always a hit of the food line up at any dinner we attend, wherever I take it! I always double the batch (put it in 2 pans though!) and never come home with leftovers! This is always a hit wherever I go. I omit the cheese so that it is sweeter than savory. I love this recipe and have used it for almost a decade. I have never made a single batch. It is that good ! If you enjoy sweet side dishes, you will like this one. To cut through some of the sugar from the corn and Jiffy mix, I added canned jalapeno peppers and salt. To leftovers I added shredded chicken and green beans for a twist. I would probably make corn casserole again for a holiday or potluck. Although I wasn't madly in love with this dish, it was pretty tasty, and I believe most folks would like it.

My wifes son is a vegetarian and he and my wifes boyfriend both really enjoy this dish. Often when I ask him what should I make for dinner? I get corn casserole? as a response. My wifes son will go to the cupboard and make sure we have the corn muffin mix, and creamed and whole kernel corn. He takes them all out and set them out on the counter, then he'll get me a mixing bowl. And says, "there you go mamma" It's his way of helping me cook.

this is the cooking board right, not the one about nasty racists, or hacking, or cartoon porn?

opps frogot recipe

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Recipe courtesy of Paula Deen

To those of you that can't get the butter thing straight .Remember what Elvis and Jimmy Dean said what ever melts our butter (LOL) I am about to make one and I will use A Whole Stick .

Hope this helps MERRY CHRISTMAS !!! a 81 year young cooking

I've been making this for years and it's a hit! I use 1/2 stick of butter, mix the cheese in with the corn mixture and add 1 tablespoon of canned diced jalapenos for some extra flavor. I use a round deep casserole dish, as a 9 x 13 pan results in a thin casserole.

ok i am a newby... if i am to double this recipe, how long do i cook it?

I love this recipe! I know it by heart, that's show you how much I make it. So simple yet it goes with so much! The only way this is any better, is to add a small can of diced green chilies. You will think you've died and gone to heaven.

We weren't really sure what to expect from this recipe, but it turned out a little odd in terms of texture. I think that my toddler was wanting more of a cornbread consistency, and my husband and I thought it would be more like the texture of a stuffing casserole - but it was neither. As much as I love Paula - we probably won't be making this one again.

If you add one more box of jiffy it will have a moist corn bread consistency, That's what i did, it was awesome and everyone loved it!

Some recipes (including Paula Deen's) call for a half cup instead of a half stick as suggested by this site. That may be why the consistency is off.

add an egg! It is amazing what the humble egg does for this recipe!

love it!!!!!!!!!!!!!!!!!!!!!!!!!!