Amazing Meatloaf

Cook 1hr 25 min @ 325 deg
YIELD 6 servings

Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup, tomato sauce, chili sauce (your choice)
Preheat the oven to 325 degrees.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pancovered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot

No Churn Chocolate Ice Cream & Vanilla Ice Cream

No Churn Chocolate Ice Cream

1 - 14 ounce can sweetened condensed milk

1 - teaspoon good vanilla extract 

1/2 - cup unsweetened baking cocoa

2 - cups cold heavy whipping cream, whipped

Container for freezing ice cream (loaf pan or similar container)

In a large bowl whisk together the sweetened condensed milk and vanilla extract. Sift in the unsweetened cocoa and mix to combine; set aside

Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5 hours or overnight).

Remove from freezer 30 minutes (to soften) before serving.  

recipe yields: 6 cups 

No Churn Vanilla Ice Cream

1 - 14 ounce can sweetened condensed milk

1 1/2 - teaspoon good vanilla extract 

2 - cups cold heavy whipping cream, whipped

Container for freezing ice cream (loaf pan or similar container) 

In a large bowl whisk together the sweetened condensed milk and vanilla extract; set aside

Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5  hours or overnight).

Remove from freezer 30 minutes (to soften) before serving. 

Homemade Granola (Cheryl's Recipe)

Ingredients

• 3 cups dry oatmeal
• Melt ½ cup butter (or use coconut oil) and add the honey and salt and briefly heat with the butter or oil.
• ½ cup honey
• ¼ teaspoon salt
• ½ cup wheat germ (get at Sprouts)
• ½ shredded coconut (optional)
• Brown sugar, almonds, pecans, a bit of cinnamon sugar, dried cranberries (optional)

Instructions

1. First melt the butter in a 3-quart saucepan over medium heat.
2. Add the honey and salt and briefly heat with the butter.
3. In a separate bowl mix together the oatmeal, wheat germ, flax seed, nuts, brown sugar and cinnamon sugar, etc.
4. Turn off the heat and add the oatmeal, coconut, and wheat germ.
5. Stir until everything is coated evenly.
6. Pour the mixture onto a cookie sheet.
7. Spread the mixture out evenly on a lightly greased cookie sheet. At this point I usually pat down the mixture so it is firm and flat. This way the granola can be broken into larger pieces after it cools down.
8. Bake it at 375° for 10 minutes. Watch carefully. It will be a golden brown color.
9. Remove from the oven and let cool. I let mine cool on the baking sheet about 10 minutes. Then slide a metal spatula under the granola to loosen it from the bottom just a bit. Let cool about 30 minutes on the baking sheet then break into smaller pieces and store in an airtight container.
10. Store in an airtight container.

Ingredients:

3 1/2- cups uncooked old fashioned or quick oates

1/2 - cup coconut oil or butter (prefer coconut oil)

1/2 - cup honey

1/4 - cup light brown sugar

1 - teaspoon vanilla extract

1/4 - teaspoon salt

1/8 - teaspoon cinnamon

1/2 - cup wheat germ

2 - tablespoons ground flax seed

1/2 - 3/4 - cup almond pieces

1/2 - 3/4 - cup pecan pieces

1/4 - cup sunflower seeds

1/2 - 3/4 - cup dried cranberries or other dried fruit

1/2 - cup raisins

Directions:

Melt the butter or coconut oil in a 3 - quart saucepan over medium heat. Add the honey and salt and briefly heat with the butter or coconut oil until foamy and bubbly.

In a separate bowl mix together the oatmeal, wheat germ, nuts, flax seed, brown sugar and cinnamon sugar. Turn off the heat add the vanilla extract and then add the oatmeal mixture. Stir until everything is coated. Pour the oatmeal mixture onto a lightly greased baking sheet.

Spread the mixture out evenly and pat down. Bake it at 375° for 10 minutes (watch carefully) It will be a golden brown color. Remove from the oven and let cool for about 10 minutes.

After 10 minutes using a spatula or flipper slide it under the granola to loosen it a bit so it does not stick. Let cool on the baking sheet about 30 minutes then break into pieces. Add the cranberries and raisins and store in an airtight container.

Best Pumpkin Bread

Yields: 2 Loaves

 

3 - cups self rising flour, sifted (Do not substitute) -- Don't use All Purpose!
1 - teaspoons nutmeg
1 - teaspoon cinnamon
3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
1 - cup vegetable oil or (1 - cup really soft butter)
2/3 - cup water
1 - teaspoon vanilla extract 
1  1/2 - cup fresh pumpkin puree or canned pumpkin
4 - eggs
1/2 - cup chopped pecans, optional
cinnamon sugar topping, optional

In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.  

In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine. 

Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking. 

Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.

Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.

Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get away with using half oil and half applesauce but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf  when all purpose flour is used. 

Southern Pecan Pie

Ingredients
1/2 - cup sugar
1/4 - cup butter, softened
1 - cup corn syrup or replace with cane syrup
1/4 - teaspoon salt
1 1/2 - tsp vanilla3 - eggs
1 - 1 1/2 - cups pecans

1 - 9-inch unbaked deep dish homemade single crust

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again.
Add eggs and mix. Stir in pecans (save a few to place on top of pie after cooking).
Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). Toothpick stuck in center of pie should come out almost dry.
Note: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

Old Fashioned Southern Pecan Pie

There is just something about pecan pie that just screams South in your mouth.  The consistency of a perfect pecan pie should be silky-smooth and taste sweet but not over powering sweet. My favorite taste in a pecan pie is the buttery vanilla flavor.

Graham Cracker Crust

Crust recipe:

2 - cups graham cracker crumbs

1/4 - cup sugar

5 - tablespoons butter, melted

non stick baking spray

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together in a medium size bowl. 

Lightly spray the sides of a 9 or 11 inch spring form pan (11 inch recommended) with baking spray. 

Pat the graham cracker mixture on the bottom of the spring form pan and set aside. (do not bake)

Pumpkin Gingerbread Cheesecake

This easy pumpkin cheesecake has a gingerbread oreo cookie crust that everyone will love.

Fall is here and it's my absolute favorite season. It was a much more autumn-like experience in North Carolina and Virginia than here in Cali.

Ingredients: Gingerbread Oreos (if you can find them), pumpkin puree, 2 - packages cream cheese, eggs, vanilla extract, pumpkin pie spice, cinnamon and brown sugar.

You will also need granulated sugar and caramel syrup which are not pictured. Those were additional add in's that I came up with along the way. I have added them to the full recipe at the end of the post.



Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).

Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.

With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined. Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one. Pour the filling evenly into the prepared crust.

Bake for 50 minutes, just until the top is a bit brown. Turn off the oven and let the cheesecake sit in the oven for 1 1/2 hours. Remove from oven and refrigerate until firm (6 hours or overnight). Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup.

Ingredients:
1 - 15.25 oz package Gingerbread Oreos, crushed (reserve 1/2 cup for topping)
2 - 8 oz packages cream cheese
2/3 - cup packed brown sugar
1/4 - cup regular sugar
1 1/2 - cups solid packed pumpkin
1 - teaspoon vanilla extract
1/4 - teaspoon salt
1 - teaspoon pumpkin pie spice
1/4 - teaspoon ground cinnamon
2 - eggs, room temperature
caramel sundae syrup ( I used Smuckers)

Directions:

Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).

Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.

With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined.

Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one.

Pour the filling evenly into the prepared crust. Bake for 5o minutes, just until the top is a bit brown.

Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge between the crust and the pan. (This helps prevent cracking)

Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake).

Remove from oven and refrigerate until firm 6 hours or preferably overnight, before serving.

Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup just before serving. Refrigerate leftovers.

If you are unable to find Gingerbread Oreo's you can substitute with gingersnaps or graham crackers. You will find my graham cracker crust recipe in this blog.

Soft Honey Wheat Rolls

From my Shreveport cookbook

Ingredients: 
1 1/2 - cup all-purpose flour
1 - cup Gold Medal white whole wheat flour
3 - tablespoons honey, divided
1 - pkg. (1/4 oz or 2 1/4 tsp) active dry yeast
1/2 - teaspoon salt
3/4 - cup warm water (120 to 130 degrees)
2 - tablespoon butter, melted + additional 1 tablespoon to brush on rolls

Directions:
In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt. 

Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Add additional 1/2 cup all purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Shape into a ball, cover dough and let rest about 10 minutes. 

Divide dough into 12 pieces. Shape each into a ball. Place in a greased 9-inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 degrees for 11 - 14 minutes or until lightly browned. Combine 1 - tablespoon honey with 1 - tablespoons melted butter and brush on warm rolls before serving.

Cake Mix Dinner Yeast Rolls

Ingredients 
1 - (.25 ounce) package active dry yeast (2 1/4 teaspoons)
1 1/2 - cups warm water (110 degrees F/45 degrees C)
3 1/4 - cups all-purpose or bread flour 
1 - 9 oz package Jiffy yellow cake mix 
1/4 - cup margarine, melted to brush on baked rolls

Directions: 
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix.

Beat until dough is smooth. Add some flour on the counter and knead any additional flour to the dough.

Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease two baking sheets. Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into two equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges.

Brush melted margarine onto the circles. Roll up the wedges, beginning at the wide end.

Place on prepared baking sheets with the end of the roll on the bottom. Cover with clear wrap that has been sprayed with baking spray. Let rise until doubled, about 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Bake for 12 to 15 minutes, or until golden brown brush with additional butter when done.

Recipe yields: approx - 20 rolls 

Crunchy Sweet Potato Casserole

Ingredients:

6- 7  sweet potatoes (approx 3 pounds)
1/2 - cup butter, softened
1 - large egg, beaten 
1/3 - cup sweetened condensed milk
1 - teaspoon cinnamon
1/2 - teaspoon nutmeg
1 - teaspoon real vanilla extract
1/2 - cup granulated sugar

Crunchy Topping:

1 - cup brown sugar

1/3 - cup flour
1/4 - cup butter or margarine, softened
1 - cup chopped pecans

Directions:
Prick the sweet potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once. 

When the sweet potatoes are fork tender remove from the Microwave and cool completely. Remove the skin and discard. 

Add cooked sweet potatoes, butter, egg, sweetened condensed milk, sugar, vanilla and spices together.

Blend everything together with a mixer until smooth. Pour sweet potato mixture into a greased 8 x 4 round or 8 x 8 square inch baking dish. Set aside and prepare topping.

Mix all the topping ingredients together. Drop the topping evenly over the top of the sweet potato mixture. Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.

Note: You can also do a rice krispie cereal topping in place of the regular topping above. Add 1 cup brown sugar, 1/2 cup butter, 1 1/2 cups rice krispies cereal, and 1 - cup chopped pecans. 

This can be made ahead (unbaked) and frozen. Remove from the freezer, thaw and bake.

Apple Crisp

Apple Crisp      (preheat oven to 350 degrees)

6 - large apples (2 - 1/2 lbs) GRANNY SMITH IS THE BEST

peeled, cored & sliced thinly









Combine the apples, water, and lemon juice add to a large Iron Skillet. 
1/4 - cup water
juice from 1 lemon





In a bowl, combine the oats, flour, sugar, and cinnamon. pour in the butter and stir to make a crumbly mixture. 
2 - cups rolled oats
2 - cups all purpose flour
2 - cups packed brown sugar
2 - Tablespoons cinnamon
1 1/4 cups melted butter (2 1/2 sticks)
1 - large iron skillet


Spread the topping in an even layer over the apples and bake for 45 - 55 minutes, or until the topping is crisp and brown. You may have to cook a bit longer just watch closely.

Chicken Enchiladas

Ingredients:

10 - 12 - yellow or white corn tortillas (I like the artisan ones)
1 – 8oz pkg shredded cheddar cheese (for the topping)
1 – 8oz pkg shredded monterey jack cheese (for the filling)
1/2 - cup chopped onions, optional 
1 – 10 oz can mild enchilada red sauce (I use Ortega or Old El Paso)
1 – 14 oz can wolf brand chili with no beans
1 - cup chicken broth
1 - heaping tablespoon flour
1 - tablespoon oil or coconut oil
1 – small can sliced black olives, optional (I hate olives but some people like them)

Directions:

Start by making the sauce for the enchiladas. Using a medium size skillet add the oil and flour and mix together over medium heat. 

You want to make a roux not to dark just until blended and golden in color. Add the chicken broth and mix together using a wire whisk. Make sure there are no lumps. 

Add the enchilada sauce and then the chili. Mix together until the sauce is blended together, turn off heat, season with a bit of pepper and set aside.

Add the tortillas to a tortilla warm and place the tortillas in the microwave for a couple minutes to soften. 

Dip each tortilla into the enchilada sauce and then fill with the monterey jack cheese or just fill with cheese cheese without dipping the tortillas in the sauce first.

If using onions add them now before rolling up. If not just omit. Spray non stick spray to the bottom of a 9x13 inch baking dish. Spoon some of the enchilada sauce on the bottom.

Place the rolled up enchiladas seam side down. Continue to fill the enchiladas with cheese and roll up the remaining enchiladas and place in the baking dish. I can get about 9 - 10 enchiladas in a 9x13 inch size pan.

Pour the enchilada sauce mixture over the rolled enchiladas covering completely, top with shredded cheddar cheese and sliced black olives (optional). 

Bake at 375 degrees for about 30 minutes - 40 minutes or until enchiladas are bubbly. Let cool about 10-15 minutes and then serve immediately.

Chicken Spaghetti

Ingredients: 
1 - whole chicken fryer, cooked or 5 - large chicken breasts 
(bay leaf, poultry seasoning, onion and celery added to chicken while it cooks) 
1 - 12 oz package spaghetti noodles (do not use vermicelli or thin spaghetti)
1 - 16 oz (1 lb) package Velveeta cheese, cubed or use all cheddar cheese
1 - 10.5 oz can cream of chicken soup
2 -  cups reserved homemade broth or 1 - 14 oz can chicken broth 
1/2 - cup (1 stick) butter 
1 - 8 oz package shredded mild or sharp cheddar cheese 
1 - small onion, chopped
3 - 4 - celery ribs, chopped
1/4 - cup green bell pepper, chopped
1 - (10 ounce) can mild Rotel, optional 

Directions: 
1. Fill a large soup or stock pot with water. Clean and rinse a whole fryer (remove the giblets, livers and heart) and add the chicken to the pot. I like to add a little seasoning salt, poultry seasoning, quartered onion, celery, and a bay leaf as the chicken cooks. 

2. Turn the stove to high and let chicken come to a boil then, reduce heat to a low simmer and cook the chicken until done (about 2 hours). For chicken breasts or pieces cook 45-50 minutes. Remove chicken from pot and place on a plate to cool. Strain and reserve the broth.

3. Cook the spaghetti noodles per package directions, but instead adding the spaghetti to water were going to use our reserved chicken broth. Bring the broth to a boil and add the spaghetti noodles. Reduce heat and simmer until the noodles are tender, but not fully cooked (al dente). 

4. While the spaghetti noodles are cooking go ahead and start de boning the chicken (make sure it's cool enough to handle) or break chicken breasts to smaller pieces if using breasts. Place the chicken on a plate, cover and set aside.

5. Dice up the onions, celery, and green peppers. In a medium size skillet melt the butter and add the vegetables. Saute until tender and translucent in color. Remove from heat and set aside. 

6. In a large microwave safe bowl combine the cubed Velveeta cheese, chicken broth (canned or homemade) and cream of chicken soup. Place the bowl in the microwave and cook on low for about 5-7 minutes until mixture is smooth and the cheese is melted. (you can also use the defrost setting). You wanted the cheese to be melted, but don't cook the mixture. 

7. Drain spaghetti noodles and add back to the pot or use a large bowl. Add the chicken pieces and the cheese mixture and mix to combine. If you want to spice things up a bit you can add a can or mild Rotel, but that is optional. 

8. Spray a (13 x 9 inch) baking dish or similar with non stick spray. Add the spaghetti mixture and top with shredded cheddar cheese. 

Bake the casserole in a preheated 350 oven and bake for about 45 minutes until the cheese is golden brown and casserole is bubbly. When cooked, remove from oven, let cool and serve. 

servings: 6-8

Chocolate Pound Cake with Fudge Glaze

This is such a yummy chocolaty cake with or without the glaze. I don't really like most icings, so I like the cake "naked", but the fudgy glaze takes it off the charts on the chocolate-lovers scale. The recipe came from Southernplate.com. Check it out - Christy has lots of wonderful southern recipes.

Chocolate Pound Cake W/Fudge Glaze

3 - sticks (1 1/2 cups) butter (ouch!)
3 - teaspoons vanilla extract
3 - cups sugar
1/2 - cup baking cocoa
5 - eggs
1/2 - teaspoon baking powder
3 - cups all purpose flour
1 - cup whole milk

Preheat oven to 325. Grease and flour bundt or angel food cake pan (12 cups size), set aside. Cream butter  or margarine in large mixing bowl. Add sugar, beat until light and fluffy. 

Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder.

Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. 

Let cake cool in the pan for 10 minutes before removing. Remove cake and cool completely on a baking rack before adding the glaze. 

Fudge Glaze: 

1 1/2  - cups sugar
7 - tablespoon milk
1/4 - teaspoon salt
2 - tablespoons shortening
1 - teaspoon vanilla
2 - tablespoon butter 
1/2 - cup baking cocoa

Combine sugar, cocoa, milk, shortening, margarine or butter, and salt in heavy saucepan. 

Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. 

Remove from heat and add vanilla.  Stir until cooled just slightly. Spoon over cooled cake.

While the cake sits on the baking rack place a plate under the rack to catch the glaze so it doesn't pool around the cake.

Old Fashioned Oatmeal Cake with Broiled Frosting

This cake came out of a Shreveport, LA cookbook I received as a wedding present 43 years ago. Its yummy and I make it sometimes for a potluck desert and I double the recipe.

Old Fashioned Oatmeal Cake W/Broiled Frosting

1 - cup oatmeal (old fashioned or quick oats)

1 1/2 cups hot water

1/2 cup (1 stick) butter, softened

1 - cup regular granulated sugar

1 - cup light brown sugar

2 - eggs

1 - teaspoon vanilla extract

1 - teaspoon baking soda

1/2 - teaspoon salt

1 1/2 cups all purpose flour

1 - teaspoon ground cinnamon

dash of ground nutmeg

Coconut - Pecan Broiled Frosting:

1/2 cup (1 stick) real butter

2 - tablespoon evaporated milk

1 - cup light brown sugar

1 - cup sweetened flaked coconut

1 - cup pecans, chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch square baking pan or. Place the oats in a medium bowl and add 1 1/2 cups hot water, lightly mix and set aside so the oatmeal can absorb the water. 

In a large bowl or kitchen aid using the paddle attachment; add the butter and sugars and mix until creamy and well blended.

Add eggs and vanilla extract and mix until blended. In a separate bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Give the oatmeal a gentle stir. The mixture should resemble a thick bowl of cooked oatmeal.  

Add half of the flour mixture into the butter and sugar mixture; add half of the oatmeal and mix well; Add the remaining flour and oatmeal. 

Mix until everything is combined.  Pour mixture into a 9 x 13 inch prepared pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. 

While the cake is baking prepare the broiled coconut frosting. Add the butter, evaporated milk, brown sugar, coconut and pecans to a medium saucepan. Let the mixture come to a boil and then boil for 1 minute; remove from heat. 

Remove cake from the oven. While the cake is still hot spread the coconut topping evenly over top of the cake. Broil under your ovens broiler for about 2 minutes or until the topping is lightly golden brown. 

Watch closely, because the topping can burns easily, so don't walk away.  If you want to be evil you can double the frosting, because it's worth it!!!! 

Note: For a  9 x 13 inch cake I double the frosting. If you want a thicker cake bake in a 8 x 8 inch square baking pan and do not double the frosting recipe.