Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

1 C butter or shortening
1 c brown sugar
1/2 c white sugar
2 eggs
1 1/2 c flour
1 t baking soda
1 t salt
2 c oats
2 c chocolate chips (or raisins)

Sift together flour, salt, and baking soda. Add shortening or butter and beat in eggs. Add flour then oats then chocolate chips.

Bake at 375 for 10-12 minutes until edges are set.

Notes: This is such a versatile cookie recipe and I use it often. I've added 1/2 c coconut to it as well as pecans. It also works well with whole wheat flour but I end up using about 1 1/3 cups instead of the half. Also, it works great to do 1 1/2 times the recipe as measurements come out msotly nice. Enjoy!

Blueberry Syrup

Blueberry Syrup Recipe

1 cup blueberries (fresh or frozen)
3/4 cup sugar
1/3 cup water

Place all ingredients in a medium saucepan. Cook over medium heat until thick (about 15 minutes).

Serve over waffles, pancakes, or ice cream.

You can substitute otehr berries- strawberries, blackberries, or raspberries.

* I used a little bit less sugar- about 1/2 cup and also added an extra couple of tablespoons water. At the end I mashed down the blueberries so it was a little bit less chunky. Flavor is amazing and this syrup is wonderful served warm over pancakes!

Dawn's Salsa

Dawn's Salsa

Dawn's Salsa
4 (28 oz) cans whole peeled tomatoes
1 (7 oz) can diced green chilies
1 bunch green onions
1 large onion
4 cloves garlic
1-4 jalapenos
1 bunch cilantro
1 t salt (to taste)

Cut stems from the leafy cilantro and add to bowl. Chop green onions and add to bowl. Pour one cup of juice from the tomatoes into food processor and add cilantro. Process to desired size then add to bowl. Microwave peppers in a wet paper towel for 30 seconds. Slice, throw away stems, and place in processor. Remove skins from garlic and place in processor with peppers and one additional cup of tomato juice. Process and add to bowl. Process tomatoes to desired size (should be a little chunky and not smooth) then pour into bowl. Process onion and add to bowl. Add salt and garlic powder to taste. Stir and refrigerate. You can halve this recipe.

Stores in the fridge for 14 days.

Makes about 3 1/2 quarts.

This is a very versatile recipe. I have added an extra onion or a couple cucumbers. Also, depending on the flavor you are going for you can add in some liquid smoke or some cumin (about 1/2 teaspoon).

Overnight Caramel Apple Rolls

Overnight caramel apple rolls



Filling

1/3 cup granulated sugar

1 tsp ground cinnamon

1 medium cooking apple, peeled and chopped (1 1/2 cups)



Rolls

3-3 1/2 cups flour

1/4 cup granulated sugar

1 tsp salt

1 pkg regular or quick active dry yeast

1/2 cup applesauce

1/4 cup butter or margarine

1/2 cup milk

1 egg



Caramel Topping

1/2 cup packed brown sugar

1/2 cup applesauce

3 Tbsp butter or margarine, melted

1/2 cup chopped walnuts



2 Tbsp butter or margarine, softened



Directions



1.In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.



2.In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.



3.Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)



4.Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.



5.Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.



6.Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.



Notes: I mixed whole wheat and white flour and they came out very moist. Applesauce gives this a great moisture boost!



Help! I can't remember where this recipe came from as I copied and pasted it in a word doc. If you know where, please let me know so I can link it. Thank you!

Granola

Granola

8 cups quick oats
1 c wheat germ
1 1/2 c brown sugar
1 c coconut
1/2 tsp salt
1 1/2 t cinnamon

Mix together in a large bowl.

In a small bowl combine-
2/3 c oil
1/3 c water
2 teaspoons vanilla

Pour over oatmeal mixture and mix just until combined. Spread in a large cookie sheet.

Bake at 300 degrees for 1 1/2 to 2 hours, stirring occasionally (about every 20 minutes). Bake until lightly toasted and coconut is lightly browned.

When cool, mix in:
2 cups raisins or any dry fruit
1 c sunflower seeds or any misc. nuts

Store in an airtight container.

Eat with milk or sprinkle over yogurt or ice cream.

Chicken Parmesan

Chicken Parmesan
4 chicken breasts
2 eggs
1 c seasoned bread crumbs
1/4 c parmesan cheese
1 t garlic salt
8 slices mozzarella cheese

Mix bread crumbs, cheese, and garlic salt.

Pound chicken between wax paper until doubled in size. Cut in half.

Beat eggs. Dip chicken in egg then into bread crumb mix. Fry in 1/4 c oil until brown on both sides. Place in dish and cook covered at 350 degrees for 20 minutes. Add a slice of mozzarella and cook 5 additional minutes.

Serve w/ noodles and top with Alfredo or Marinera sauce.

Here is the alfredo recipe I used.

Spinach Alfredo Sauce

This goes well with the Parmesan Chicken recipe.

8 oz cream cheese
1/2 c milk
1 cube butter or margarine (I prefer butter)
1/3 to 1/2 c parmesan cheese
1 t garlic powder

Cook over medium low heat in a saucepan until all melted.

Pour over 10-12 oz. pasta.

Variations: Can add diced chicken or crumbled bacon.

For Spinach Alfredo:
Saute 2 cloves garlic. Add 1/2 chopped onion. When onion is ready, add 2 cups fresh spinach. Stir fry until spinach begins to wilt (about 2 minutes). Add to prepared alfredo sauce.

Cherry Enchiladas

The original recipe came HERE from allrecipes.com.

1/2 cup water
1/2 cup butter
1/2 cup white sugar
8 oz cream cheese + 1/3 c powdered sugar
10 (10 inch) flour tortillas
2 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced almonds

Directions
Grease a 9x13 inch baking dish. Whip together cream cheese and powdered sugar and spread evenly among tortillas. Place a few spoonfuls of cherry pie filling in each tortilla and roll up. Place in baking dish with seam side down. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.

Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.

Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving. Serve with whip cream.

Notes: These do not work as well with whole wheat tortillas for some reason but they are still good. I have made these with other types of pie filling- I think the cherry pie filling is a little too sweet but then the apple pie filling didn't have quite enough apples in it. Blueberry is also good.

Blueberry Crumb Cake

Blueberry Crumb Cake
Ingredients
½ sticks Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Whole Milk
2 cups Fresh Blueberries

FOR THE TOPPING:
¾ sticks Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes at 350, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Notes: For the cake part, I tried to use as little butter as possible. I ended up using 3 Tablespoons butter and substituting applesauce for the remaining butter (3/8 cup) and it was still very moist. I also substituted 1/2 cup of whole wheat flour.

Creamy Chicken Lasagna

Creamy Chicken Lasagna

8 oz lasagna noodles

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 c Parmesan cheese

1 c sour cream

3 c diced, cooked chicken

2 c mozzarella cheese

Cook noodles according to package directions, drain.

Mix soups, Parmesan cheese, sour cream, and chicken.

Put 1/4 of creamy chicken mixture in a greased 9x13 pan.

Alternate layers for 1/3 noodles, chicken mixture, and mozzarella cheese.

Bake uncovered at 350 for 40 minutes.

Notes: I don't like cream of mushroom soup so I just used two cream of chicken soups. Also, I added two heads of steamed broccoli to my chicken mixture and it was fantastic. You could also add mushrooms to it, or spinach for more color.

Ezekial Bread

Ezekial Bread
Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry lentils
• 2 tablespoons dry white beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit until foamy, about 5 minutes.

2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough is more like batter bread. Pour dough into two greased 9 x 5 inch loaf pans (or 5 mini loaf pans).

3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.

4. Bake for 45-50 minutes at 350 degrees (it will be shorter for the mini loaves- I think it was about half an hour), or until loaves are golden brown.

Notes: I gave away most of this bread and everyone loved them! The bread is very hearty and has a great flavor, very moist.

Kale Salad

This is currently my favorite dinner. The first night I made it I accidentally grabbed the chinese 5 spice instead of the sesame seeds. Not recommended. :-)

Massaged Kale Salad



Ingredients:
About 3-4 generous cups washed and chopped kale

1/4-1/2 avocado

2 tbsp olive oil (or as needed)

Juice of 1/3 of a lemon

1 small tomato, chopped

½ large carrot, grated

A few slices of red and yellow pepper chopped into bite sized pieces

a little red onion finely sliced

Sea salt

Pepper

Directions:
Pour 2 tbsp (more/less if needed) olive oil over kale, and sprinkle with sea salt as desired. With clean hands, “massage” the kale so that all of the oil is coating it and it begins to “wilt.” Throw in the avocado and massage it, too, so that the whole bowl of kale becomes well coated with oil and avocado.

Sprinkle on lemon juice as desired, and throw in tomato, carrots, and any other veggies you desire! Top with sesame seeds if you like.

Applesauce Muffins

Applesauce Muffins

Ingredients

1 C margarine, softened

2 c sugar

2 eggs

2 c applesauce

2 t baking soda

4 C flour

1 T cinnamon

1 T allspice

2 T vanilla.

Heat applesauce and add baking soda. Add allspice, cinnamon, and vanilla. In alternating increments, add margarine and flour.

Bake for 15-20 minutes at 350 degrees.

Makes 24 muffins.

Notes: I made this with whole wheat and they were extremely moist. These also freeze very well and you can half easily.

Butterfinger Dessert

Butterfinger Dessert

*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.

Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar

Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")

Topping
1 9 oz. cool whip

Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.

Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.

Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.

*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter at room temperature
1 1/2 teaspoons finely grated lemon zest (about half a lemon)
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins

2 large eggs
4 teaspoons poppy seeds
1/2 cup milk

Directions
Preheat the oven to 375 degrees F. Grease a 12 cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour and milk in gently until barely combined. Do not overmix.

Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.

Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Notes: I used whole wheat flour on this and substituted applesauce for half of the butter. They were extremely moist! Careful not to overbake if you do use applesauce. My kids devoured these for breakfast!!

Peanut/Rice Bowl

I successfully made a dinner that Craig said was "to die for". Here it is:

Peanut/Rice Bowl (serves two)

1 1/2 c. cooked rice
1 c. peas
2 carrots julienned
2 scrambled eggs
1/4 c. peanut sauce (recipe below)
peanuts
scallions

Pile all ingredients into a bowl.

Recipe for peanut sauce.

1/2 tsp oil
1 clove minced garlic
2 tsp fresh ginger (or a couple of dashes dried)
1/2 tsp chili paste (I just used 1/2 tsp chili powder
½ c. lowfat coconut milk
3 tbsp unsweetened peanut butter
1 ½ tsp sugar (if I didn’t have unsweetened peanut butter, I’d probably omit the sugar)
1 ½ tsp soy sauce
1 tsp Worcestershire sauce
juice of 1/2 lime
sriracha

1. warm oil in small saucepan over medium-low heat

2. sauté garlic and ginger 3 minutes

3. add chili then coconut milk. Bring to a boil.

4. add peanut butter and mix well. Then add sugar, soy sauce, Worcestershire sauce and fish sauce. Simmer 5 minutes.

5. squeeze in lime then add sriracha to taste.

Spinach Stuffed Pork Loin

I apologize for the poor pictures. Photography is not my speciality. Also, I didn't have any kitchen string so I used toothpicks to hold it together.

Spinach stuffed porkloin

1 pork tenderloin (about 1 pound)
1/2 teaspoon garlic powder
Salt and pepper to taste (about 1/2 teaspoon)
4 slices swiss cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Directions
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom.

Cover porkloin with plastic wrap and flatten to 1/4" thick.

Salt and pepper porkloin and sprinkle with half of the garlic powder.

Layer with the cheese, spinach and ham. Press down gently.

Roll up jelly-roll style and tie with kitchen string.

Sprinkle with remaining salt, garlic powder and pepper.

Place on a rack in a shallow baking pan. Bake about 25 minutes at 425° (thermometer reads 160°).

Notes: Salt very lightly, most porktenderloin is already salty. I only had shredded swiss, so that's what we used. A little bit messier but I think the cheese was distributed more evenly. We had leftover Easter ham, so that is the ham I used but still thinly sliced. This is a great easy recipe but looks so gourmet!

English Muffins

Have you ever made your own English Muffins? They are super easy and off the griddle they are amazing! You can even make your own sausage egg muffins for breakfast. Yum!



English Muffins
Yields: 18 servings

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

DIRECTIONS:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise until doubled (about an hour).

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle to 350 degrees. Cook muffins on griddle about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Notes: I will make a double batch and freeze them. They freeze well and don't dry out. Forget the stove top heating of the milk- just micro-blast it. He he... Be prepared for a messy griddle to clean. I also have done half whole-wheat and there were two things- first, they dry out a lot faster than white so be prepared to either freeze more right away, or eat lots. Second- the wheat does take longer to rise.

Baby Food

Baby food- SO EASY.

I thought this would be an appropriate place to share a baby food trick I learned with baby #1. Thanks to an amazing, very frugal, sister-in-law, this came about.

First, boil your vegetables or fruits until they are soft (peel first unless keeping the peel). I've done peaches, pears, plums, apples, carrots, sweet potatoes, green beans, and peas. Maybe more but I can't think of any more right now.

Next, puree. No big chunks. The peas are a bit harder and take a bit longer in your processor.

Place into ice cube trays and freeze. After about 6 hours or when they are frozen solid, break them out and place them into ziplocs for long-term storage. You can freeze them up to 6 months.

Then, the night before I'll decide the menu, take them out of the ziplocs, and put them into small rubbermaid containers. They last 2-3 days in the fridge. At the beginning they eat one cube size. My baby now (At 8 months) eats 2-3 per meal.

This is so easy and you can do a months' worth of food in only a couple of hours. Also, it saves you SO much $$$!!!

Also, they make great fillers- throw a couple sweet potato cubes in your spaghetti sauce or some apples into your brownies (in place of oil). Yum!

Sour Cream Waffles

Don't they look fabulous? They are! I found the original recipe from Heidi Swanson's website 101 cookbooks HERE.


Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

Makes twelve 4-inch waffles.

Notes: My only problem with this recipe was the butter- I'm not a big butter fan. I made these three times- the first time I followed the recipe perfectly. Next, half the butter (which was also fabulous and no real difference in texture). Thirdly, I omitted most of the butter. I actually did 2T butter and 1/4 cup applesauce instead. They turned out well, very moist. I also did one cup whole-wheat flour and 3/4 c all purpose on the last two attempts and whole-wheat works great.