Rolled oats/19 recipes

Sun-Dried Tomatoes make for a lively and colourful presentation

Crunchy Buffalo Chip Cookies recipe

Baklava (Rolled Variety) recipe

This is a really simple, low-calorie meal. It's done by using a rice cooker instead of the stove. Why not get some more use out of your rice cooker and give this a try.

Delicious and nutritious breakfast.

Sourdough Dinner Rolls recipe

Scallions rolled up with cream cheese and sliced ham. 3 ingredients and super quick and easy to make.

They are so easy to make, and they are so delicious! Make your own freshly baked cookies at home.

Granola is great for breakfast, packed with nutrition and very filling. Making your own is always better, lots of nuts, dried fruits and real maple syrup with some yogurt or milk give you all the energies you need to start a beautiful day.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

Delicious sweet treats to satisfy your palate and sweet tooth.

Cranberry Chocolate Oatmeal Cookies recipe

Chocolate, nut and cinnamon rolls, is there anything better than these three together? Love chocolate? Love nuts? Love cinnamon rolls? Give it a go, and you will find a huge satisfaction from these delicious rolls.

This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.

A quick and easy recipe to make your own granola bars, and they taste better and a lot healthier than store-bought ones. They can be breakfast or a quick snack whenever you feel hungry.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.