Oatmeal Chocolate Raisin Cookies

Oatmeal Chocolate Raisin Cookies
A Pampered Chef Recipe

Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup butter, softened
3/4 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
2 3/4 cups old-fashioned or quick oats
1 1/2 cups chocolate covered raisins
1 cup chopped pecans (optional)

Directions:
Preheat oven to 35o.
Combine flour, baking soda and pumpkin pie spice; mix well and set aside.
Beat butter and sugars until creamy. Add eggs and beat well.
Add flour mixture; mix well. Stir in oats, raisins and pecans, if desired.
Make into 1 1/2 inch balls, drop on cookie sheet about 2 inches apart. Flatten slightly.
Bake 13-15 minutes or until edges are golden brown.
Cool 3-5 minutes then move to cooling rack.
Makes 3 1/2 dozen. Store in tightly covered container

Mexican Chocolate Cream Pie

 
a Pampered Chef recipe

Ingredients:

1 refrigerated pie crust (from 15 oz. pkg.), softened as directed on package
1/2 cup semi-sweet chocolate chips, divided
1 container (12 oz.) Cool Whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling
1 tsp. cinnamon

Directions:

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in pie pan pressing dough into bottom and up sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Reserve 1 TBSP of the chocolate chips for garnish. Place remaining chocolate chips in microwavable dish, microwave, uncovered, on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not over heat. Spread chocolate over bottom of pie crust and up sides 1 inch.

Set aside 1 cup of Cool Whip.

Whisk cream cheese until smooth. Gradually add in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth. The mixture will be very thick. Fold in remaining Cool Whip (left after setting aside one cup). Spoon filling into pie crust.

Grate reserved chocolate chips over top of pie. Pipe a decorative border around the edges of the pie using an open star tip on the Easy Accent Decorator (or some other icing/frosting device). Sprinkle with additional cinnamon (optional). Refrigerate at least 30 minutes or until ready to serve.

Yield: 12 servings

Oatmeal Cream Pies

In my haste to quickly write up all of my favorite oatmeal cookie recipes the other day, I forgot this one. Which I've made twice in a week now. Yummmm!


Oatmeal Cream Pies from Cottage Living

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling (see recipe below)

Preparation

1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling

Prep: 5 minutes.

Ingredients

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Preparation

1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield

Makes 1 1/2 cups

Jan Moon , Cottage Living, SEPTEMBER 2004

Triple Cookies

I'm totally addicted to sweets. If I wasn't out of eggs right now (and I hadn't JUST made cookies on Saturday) I would be baking a batch of these cookies right now. They are my latest addiction. So yummy!

Triple Cookie

(Totally not its real name, but I got the recipe from my sister-in-law and she didn't attach a name to them so I've just been calling them Heather's cookies. But it gets all weird if you call them Heather's cookies and you don't even know Heather. )

Ingredients:

1 c. butter softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 bag Heath bar pieces (in baking aisle)
1 bag Chocolate chips
1/2 bag White chocolate chips

Directions:

Heat oven to 375.

Soften butter in mixing bowl. Add brown sugar, sugar, egg and
vanilla. Mix.

Add flour, baking soda and salt. Mix 2 more minutes.

Add in Heath pieces, chocolate chips, and white chocolate chips. It
seems like the ratio of stuff to dough is too high, but it works.

Scoop out w/the big scoop and flatten the balls. Cook
for 10-11 minutes. They still look really, really gooey. Let sit on
cookie sheet for 2 minutes before removing to cool. They'll set up
and finish cooking and be gooey in the middle.

Makes 24 w/the big scoop.

This is a yummy salad recipe from both my brother-in-law and a woman in my growing up ward... both excellent cooks.

Carver Salad

Ingredients:

mix greens

2 chopped red apples

Craisins

Sliced Almonds (the toasty salad topping ones are best)

Dressing:

3 Tbsp. honey

3 Tbsp. Apple cider vinegar

1 Tbsp. Dijon Mustard

6 Tbsp. Mayo or Miracle Whip

2/3 cup oil

Put mix greens, chopped apples, Craisins and sliced almonds in a large bowl.

Dressing:

Mix the honey and vinegar together in a microwavable container and microwave for 15 seconds or until honey dissolves – cool. Add the mustard and mayo. Blend well with whisk. Add oil and whisk well. Refrigerate. Let sit for about 5 minutes and whisk. Pour over salad just before serving and mix well.

*I also have stove top directions, but my bro-in-law's easier microwave directions work just as well... and are a bit easier.

Tuxedo Brownie Squares

Tuxedo Brownie Squares is probably one of the yummiest recipes ever. There's even a Tuxedo Brownie Cup version with strawberries. Mmmmm.

Tuxedo Brownie Squares

the Pampered Chef

Ingredients:

1 package (21 oz.) brownie mix (plus what you need to make the brownies)

½ cup seedless raspberry jam

2 cups fresh raspberries, or frozen whole raspberries without syrup (or

sliced strawberries), thawed and drained, Divided

3 squares (1 oz. each) white chocolate, melted and cooled slightly

2 packages (8 oz. each) cream cheese, softened

½ cup powdered sugar

¼ cup milk

1 container (8 oz.) Cool Whip, thawed

Chocolate curls (optional)

Directions:

Preheat oven to 350°F. Lightly spray bottom of 9x13 pan with spray. Prepare and bake brownie mix according to package directions. Cool completely.

Spread jam on brownies. Reserve ½ cup of raspberries for garnish; arrange the remaining 1 ½ cups raspberries evenly over jam.

Microwave chocolate on high for 1 minute. Stir. Microwave an additional 30 seconds, or until smooth. Cool slightly.

Meanwhile, combine cream cheese and powdered sugar; mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries.

Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store, covered in the refrigerator.

El Pinto Green Salsa Chicken Enchilada Soup

I started being obsessed with soup last winter. I kept trying to drag soup season out, wanting to convince myself that it was still cold enough to be serving soup to my family. But eventually spring warmed up and summer approached and I had to admit that soup season was over.

But now it's back, almost. I bought all of the stuff to make my favorite soup about a week and a half ago, but then it warmed back up and I couldn't serve it to my husband who just rode a bike home for 30 minutes in 80 degree weather. But today, today I woke up to thunder and lightening. And even though it stopped raining early on, it never got above 60 degrees. A bit of a stretch, but we had soup for dinner, nonetheless. Mmmm... I wonder how many nights in a row I can serve my husband soup for dinner without him complaining. And how many alternate dinners I can create to feed my kids since for the most part, they won't eat soup.

Here's one of my favorite recipes:

El Pinto Green Salsa Chicken Enchilada Soup

Ingredients:
3/4 of a 3 lb. bag of chicken tenderloins
Lawry Seasoning Salt
celery salt
chili powder
garlic salt
pepper
2 jars El Pinto mild green chili salsa
1 bag frozen white corn
3 cans chicken broth (plus all the drippings from the cookie sheet)
2 cans white beans - drained
2 cans black beans - drained
2 - 8 oz. cream cheese - cubed
cheese
sour cream
tortillas or tortilla chips

Directions:
Put chicken on foil covered cookie sheet and season with the five spices. Bake for 1 hour at 350. Save drippings from pan.

In a pot, add 2 jars salsa, corn, chicken broth, chicken drippings, chopped/shredded chicken, white beans, black beans, cream cheese. Warm soup and serve with cheese, sour cream and tortilla chips. (I like to tear of tortillas and add them for the last few minutes of cooking as well.)

Taffy Apple Pizza

This is a fun dessert to make in the Autumn. Plus it seems a tiny bit healthy. (Okay, not healthy, but healthier for a dessert.) And it's always been a big hit whenever I've made it.




Taffy Apple Pizza
a The Pampered Chef recipe

Ingredients:

1 pkg. (18 oz.) refrigerated sugar cookie dough

1 pkg. (8 oz.) cream cheese, softened

½ cup packed brown sugar

¼ cup creamy peanut butter

½ tsp vanilla

2 medium Granny Smith apples, peeled/cored/sliced

¼ cup caramel ice cream topping

½ cup peanuts, chopped

Directions:

Preheat oven to 350. Roll sugar cookie dough into a ball, place on round baking stone/cookie sheet and roll out to an 14 in. circle. Bake 16-18 minutes or until light golden brown. Cool ten minutes. Loosen from baking stone; cool completely.

Combine cream cheese, brown sugar, peanut butter and vanilla until smooth. Spread on cookie.

Arrange apple slices on top of cream cheese mixture. (To keep apples from getting brown, dip them in lemon juice, or lemon-lime carbonated soda.)

Microwave caramel topping for 30-45 seconds until warm; drizzle over apples. Sprinkle chopped peanuts on top.

Cut into wedges. Serves 16.

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

My Mom's Autumn Soup

I love Autumn/Fall. Maybe because growing up in California, I never really saw leaves change color, etc. Due to warmer weather, our leaves changing color have been delayed. So sad. But here is one of my favorite Autumn recipes.

Autumn Soup
(My mom made this for Halloween every year when I was a kid. I guess she figured we needed to get some veggies in with all that candy.)

Ingredients:

1 lb. Ground beef

1 cup chopped onions

2 cups hot water

1 lb. 12 oz. Can of chopped, stewed tomatoes

1 cup cut up carrots

1 cup cut up celery

1 cup cut up potatoes

½ tsp. Salt

½ tsp pepper

2 cubes beef bouillon

1 bay leaf

pinch of basil

Directions:

Brown beef and onions, cook 5 minutes. Add water, tomatoes, vegetables, and seasonings. Mix and bring to a boil. Cover and simmer 20-30 minutes. Sprinkle cheese on top.

We always serve it with Marie Calendar's cornbread.

Pumpkin Cookies

image from coppergifts.com

I realize that just about everyone makes pumpkin shaped sugar cookies this time of year, decorates them with orange and green frosting, M&M eyes, a candy corn nose and a licorice smile, but these aren't sugar cookies... these are actually pumpkin cookies. My mom made them for my class parties all through elementary school. The recipe is actually for Pumpkin Cookie Pops, you know, with a wooden stick in them... I'm not that good.

Sort of like this picture ... but with candy decorations.

Halloween Pumpkin Cookies

Ingredients:

1 1/3 cup each shortening and butter or margarine

1 ½ cup each packed brown sugar and granulated sugar

4 eggs

4 tsp vanilla

7 cups flour

3 tsp baking powder

½ tsp salt

5-6 tsp pumpkin pie spice

Assorted candy decorations

Directions:

Beat together the shortening, butter and sugars until creamy. Add the eggs and vanilla and beat until blended. Stir together the flour, baking powder, salt and pumpkin pie spice; gradually add to the creamed mixture, beating well to blend. Cover dough and chill until easy to handle.

Roll our dough (a portion at a time) on a floured surface about 3/8 inch thick. Cut with Pumpkin shaped cookie cutters. Transfer cookies to ungreased baking sheet, placing them about 2 inches apart. If dough becomes too soft, wrap and chill.

Bake at 375 for 12-15 minutes (10 on stoneware, 9 on darker sheet), or until very lightly browned. Cool. Spread with orange icing and decorate with candy corn eyes/noses, licorice mouths, etc.

Icing: 1 cup powdered sugar and about 3 tsp milk. Tint with orange and green (stems) food coloring. 2 boxes of powdered sugars ices about 35 large cookies.

Mom's Hot Fudge Squares

Hot Fudge Squares

my Mom's recipe
aka Texas Sheet Cake

Ingredients:

2 cups sugar

2 cups flour

4 tbsp. cocoa

2 sticks butter

1 cup water

2 eggs

1 tsp. soda

½ cup buttermilk **

½ tsp. cinnamon

1 tsp. vanilla

Frosting Ingredients:

1 stick butter

6 tbsp. milk

2 tbsp. cocoa

1 cup little marshmallows

1 tsp. vanilla

1 pound powdered sugar (1 pound = 3 ½ cups)

1 cup chopped nuts (optional)

Directions:

Mix together sugar, flour, and cocoa. Melt butter and add water. Pour over dry mixture and beat. Add slightly beaten eggs. Combine soda and buttermilk, add to batter and stir. Add cinnamon and vanilla. Bake in greased, floured cookie pan/bar pan (large cookie sheet with edges: 10x15) for 30 minutes at 350. While cake is hot, add hot frosting.

Frosting directions: melt butter, add milk, cocoa, marshmallows. Stir over low heat until marshmallows are melted. Add vanilla and powdered sugar. Add chopped nuts.

Let stand 5 minutes. Serves 20.

**(Substitute 1 tbsp. vinegar in regular milk if buttermilk is not available.)

Chicken Pot Pie

But before I go, here's tonight's recipe:

Old-Fashioned Chicken Potpie

Ingredients:
1/3 cup butter
1/3 cup flour
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups water
2/3 cup milk
2 tsp chicken bouillon granules (about 3 cubes?)
2 cups cubed, cooked chicken
1 cup veggies (I like carrots, green beans, corn)

Pastry Ingredients:
1-2/3 cups flfour
2 tsp. celery seed
1 pkg. (8 oz.) cream cheese, cubed
1/2 cup cold butter

Directions:
In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from heat. Stir in chicken and veggies; set aside.

For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12 inch square. (Or, if you suck at making crusts like I do, I cheat and roll it out directly in my square pan.) Transfer to an 8 inch square baking dish. Pour filling into crust. Roll remaining dough into 9 inch square; place over filling. Trim, seal, and flute edges. Cut slits in pastry.

Bake at 425 for 30-35 minutes or until crust is golden brown and filling is bubbly. Serves 6.

Russian Refresher

There are these two women who live in my town and go to my church that are awesome cooks. I'm sure there are more than two, but these two always do our food demonstration at our Super Saturday craft activities. This year one of them gave us this recipe she calls:

Russian Refresher Mix



2 cups powdered orange drink mix (Tang works)
1/3 cup presweeteened powdered lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/2 tsp ground cloves

Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 3 1/2 cups mix.

To serve: Add 3 tsp of Russian Refresher Mix to 1 cup hot water. Stir to dissolve.

She wraps some up in a cute jar or mug and gives it out as small Christmas presents. Like you sometimes see Cookies in a Jar or Hot Chocolate given as gifts.

It's a lot like Hot Apple Cider, but with Orange instead. I loved the tiny little sample we each got and woke up this morning with a sore throat thinking how good this drink sounded to me right now. Unfortunately I don't keep Tang on hand or I'd be drinking it right now.

Turkey Cookies

I saw these in a Pillsbury ad and thought they were so cute.

Christmas Treats

Growing up my dad did a lot of the cooking, especially if it involved cookies. I'm not sure I've ever seen my mom make cookies. If it involved cookies, that was Dad's job. Especially at Christmas time. My dad would bake three or four different times of cookies, pile them high on a plate and then my mom would wrap them in pretty Christmas colored cellophane and tie curly ribbons around top. Then they'd deliver them to the families my dad home taught, neighbors, friends, etc.

I've continued this tradition, but tried spicing it up a bit. But not always with success. I always think it should be more than just cookies. So I try to add fudges, caramel/chocolate/sprinkle covered pretzel rods, or fancy cookies. It just ends up being way too much work. I don't know how my dad whipped out four different varieties of cookies in a night. I'd like to attribute part of that to having a larger kitchen or more patience or a TV in the kitchen. Or maybe the two ovens. But really, I think cookies are just simpler than all the other stuff I'm trying to fancy up my goody plate with.

My Holiday Goodies to Share Ideas:

These Chocolate Mint M&M cookies are one of my favorite holiday cookie recipe. Just slightly fancied up for Christmas.

Easy Snowman Sugar Cookie

This picture is from December 2004. Buy the ready made sugar cookie dough, bake some round cookies, and decorate them to look like a snowman face. My kids love doing this.

When my husband was working for the city of Camarillo a woman there brought in Candy Cane Bark for everyone each year. He finally got the recipe from her since he ate most of his tin of bark before it made it home to me. Now we make a ton each year. This is her basic recipe, none that I found online were quite the same.

Peppermint Christmas Bark
aka at our house as Candy Cane Bark

Ingredients:

2 bags of white chocolate circles (I get white candy melts from Michael's or Walmart)

a bunch of crushed up candy canes (the little ones are easier to get out of their wrappers)

Directions:

Melt white chocolate in microwave (1 to 1 1/2 minutes). Mix in crushed peppermint pieces. Spread evenly over wax paper on a cookie sheet. Refrigerate. Break into pieces. Enjoy.

Another super easy holiday recipe...
Pampered Chef's Quick Chocolate-Mint Fudge. Every time I've made this people have asked me for the recipe. And it's not even really fudge. It's basically frosting and chocolate. Here it is:

Ingredients:
1- 8 oz. package semi-sweet chocolate squares for baking (divided)
1- 6 oz. package white chocolate squares for baking
1- 16 oz. container prepared vanilla frosting (divided)
1/4 tsp. peppermint or mint extract
3 drops green food coloring
1/2 tsp. vegetable oil

Directions:
Coarsely chop the semi-sweet chocolate and white chocolate (keep them separate). Reserve 1/2 cup of semi-sweet chocolate for garnish. Cut two 12 inch squares of parchment paper. Place on a chilled square baking dish.

Combine white chocolate and half of the frosting in a small saucepan. Stir over low heat until melted and smooth. Add peppermint extract and food coloring; mix well. Pour mixture onto chilled dish/parchment paper. Place in fridge for 5 minutes until mixture begins to set.

In the same saucepan combine semi-sweet chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over mint layer in square dish. Spread evenly to cover mint layer. Chill in fridge at least 5-10 minutes.

Lay remaining parchment square over top of fudge. Smooth top by gently rolling a small rolling pin over the top. Life fudge with aid of parchment paper and turn over. Carefully peel off parchment paper of mint layer.

For garnish, place the reserved 1/2 cup of chopped semi-sweet chocolate and oil in microwavable dish and microwave, uncovered on high for 1 1/2 minutes or until melted, stirring every 30 seconds. Drizzle chocolate over fudge. Refrigerate until firm (15-30 minutes). Cut into 1 inch squares. Store in tightly covered container in fridge.

*mine always cut pretty messy... maybe cut with a warmed knife.

Trailer Trash Truffle aka Oreo Balls

I have this friend from the South. She makes these things called "Trailer Trash Truffles." My husband gets mad at me when I call them this. He had a co-worker bring the same thing in except the co-worker's mom calls them "Oreo Balls." Add this recipe to your collection, call them what you will.

Orange Rolls

Orange Rolls

This is Buddy glazing Orange Rolls in April 2007 as our Easter breakfast.

Ingredients:

1 square butter
1 cup milk (scalded)
3/4 tsp salt
1/2 cup sugar
1 pkg. dry yeast
1/2 tsp sugar
1/4 cup warm water
3 eggs (beaten)
5 cups flour

Directions:

Mix together butter, milk, salt and sugar. Cool.

Separately, mix together yeast, sugar and warm water.

Let stand.

Add yeast mixture and eggs to first mixture. Then add flour gradually and beat well. (Mixture will be slightly sticky).

Let rise until almost doubled in bulk. Punch down and separate into two equal portions. Using a bread board that is heavily floured roll out one portion at a time to about a 12x18 rectangle.

Orange Filling : Mix together ½ cup butter (melted), ½ cup sugar, grated rind of one orange.

Spread on the orange filling with a knife and beginning at the long side roll up, as for a cinnamon roll. Slice off with dental floss/thread in about 1 inch pieces and place in well greased muffin tins. Let rise until light. Bake 375 for 10 to 12 minutes, or until lightly browned.
Ice with powdered sugar mixed with orange juice to separate consistency.

Makes 2 dozen.
*My recipe says, "easily doubled," except for the 10 cups of flour... yikes. My mixer can't handle that. Darn.

Snickerdoodles

I love snickerdoodles. They are probably the first cookie I ever made all on my own. You see, in my house, the cookie baker is my dad. And if anyone knows my dad, he's a "if it doesn't involve chocolate, why make it?" sort of guy. So the snickerdoodle recipe I've always used is actually from a Better Homes and Gardens Junior Cookbook.

I've been making these cookies for as long as I can remember. I'm not sure where I was introduced to the snickerdoodle, or even if I had an especially strong affection for them. Maybe I just liked the word "snickerdoodle." This was MY cookie. The ones I made whenever I had to bake cookies for anything. Now that I'm avoiding chocolate due to my insane pregnancy belief that it's what's causing my heartburn, I'm breaking out my classic, non-chocolate dessert recipes. Enjoy.

Snickerdoodles

Ingredients:

1½ cups sugar

1 cup butter

2 eggs

1 tsp. vanilla

3 cups all-purpose flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cream of tartar

4 TBSP sugar

4 TBSP ground cinnamon

Directions:

In a large mixing bowl cream the 1½ cups sugar and the butter. Beat in eggs and vanilla. In small bowl stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed. In the same small bowl combine the tablespoons sugar and cinnamon. Shape dough into 1-inch balls*; roll each into the sugar-cinnamon mixture. Put balls 2 inches apart on greased cookie sheet. Bake for 8-10 minutes at 375°. Makes about 36.

*if the dough is too sticky to mold into a ball, refrigerate it for a bit.

Chocolate Caramel Oatmeal Chews

*

I'm thinking of making up a batch of these right now because I LURVE them. Plus, I like to think of them as a breakfast bar due to the oatmeal content. Sort of like an oatmeal raisin cookie is breakfast. :)

Chocolate Caramel** Oatmeal Chews

a Pampered Chef Recipe

Ingredients:

2 cup quick or old fashioned oats

1 ¾ cups flour, divided

¾ cups packed brown sugar

1 tsp baking soda

1 cup butter, melted

1 cup butterscotch caramel ice cream topping

½ cup chopped pecans

1 (6 oz.) pkg semi-sweet chocolate chips

vanilla ice cream

Directions:

Preheat oven to 350. Combine oats, 1 ½ cups flour, brown sugar and baking soda. Add butter and mix until crumbly. Reserve 1 cup of this crumb mixture. Press remaining crumb mixture into the bottom of a greased 9x13 baker. Bake 15 minutes

Combine ice cream topping and ¼ cup flour. Whisk together until smooth. Drizzle over the crust. Then spread to edges.

Combine the reserved crumb mixture and pecans in a bowl. Sprinkle this and chocolate chips evenly over the caramel mixture and bake for 15 to 18 minutes or until golden brown. Remove from oven, cool completely and cut into bars.

Serve with vanilla ice cream.

*Isn't it convenient when someone else has taken a picture of the exact recipe I'm planning to make and posted it on the internet for me?


**Where do you stand on the pronunciation of caramel? Is it carAmel or carmel? Does it matter?

Chicken Wings

Call us crazy, but my husband and I both hate HATE eating meat off of a bone. But these tasty little appetizers are worth it. This is my brother-in-law's recipe. It's easy and so yummy.

Glazed Chicken Wings

Ingredients:

3 lb. chicken wings

2/3 cup soy sauce

½ cup honey

2 tbsp. oil

2 tsp. Chinese Five Spice

2 cloves garlic

Marinade for one hour.

Cook at 375 for one hour.

Chocolatey Chocolate Chip Cookie Cup

This is the easiest fancy cookie ever.



Chocolatey Chocolate Chip Cookie Cups

Instead of the melty chocolate centers the official recipe calls for, I use Reese's Peanut Butter Cup Miniatures. Mmmmm... chocolate and peanut butter.

Ingredients:
1 pkg. of Nestle Toll House refrigerated chocolate chip cookie bar dough
1 bag of mini Reeses's Peanut Butter Cups

Directions:
Preheat oven to 350° F. Grease or paper-line 24 mini-muffin cups.

Place squares of dough into prepared muffin cups; press down lightly in center to make a well.

Bake for 9 to 11 minutes or until edges are set. About 5 minutes before removing from oven, place a Reese's cup in the center of each one. Finish baking. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.

Chili with Corn Dumplings

On a cold rainy day like today, I'm wishing I hadn't already made this for dinner this week.

Betty Crocker's Chili with Corn Dumplings

1 1/2	lbs lean ground beef
3/4	cup chopped onion
1	can (15.25 oz) Green Giant® whole kernel corn, undrained
1	can (16 oz) stewed tomatoes, undrained * I also add 1 can of kidney beans
1	can (8 oz) tomato sauce
2	tablespoons chili powder
1	teaspoon red pepper sauce
1 1/3	cups Original Bisquick® mix
2/3	cup cornmeal
2/3	cup milk
2	to 4 tablespoons chopped fresh cilantro or parsley, if desired

1.	Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2.	Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
3.	Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Apple Bundles

You'll only need the above ingredients... it's so simple!
And of course...

Apple Bundles
a Pampered Chef recipe

2 Granny Smith apples (or other baking apples)
1 tube refrigerated breadstick *
1 tsp orange zest
juice from 1 orange
2 TBSP melted butter
1/2 cup sugar
1 tsp cinnamon

Preheat oven to 375. Peel, core, and slice the apples. Cut slices in half. Unroll dough; place 3-4 apple slices at the end of each piece of dough and roll it up.

Arrange bundles in greased baking dish. (9x13 would work)

Zest orange; set aside. Juice orange. Pour orange juice into bottom of pan. Poor melted butter over the bundles. Mix the orange zest, sugar and cinnamon; spoon mixture over the bundles.

Bake for 25-30 minutes or until golden brown. Serve warm with vanilla ice cream.

*or crescent roll dough works just as well. (I always buy crescent rolls forgetting that the recipe calls for breadsticks... even this time I bought crescent rolls.)

Photo Credits:
Granny Smith image from www. holyrootfarm.com who credited www.wikipedia.org
Orange image from www.freephotosbank.com
Pillsbury breadstick image from www.Pillsbury.com
Cinnamon Sugar image from www.buttersugarflour.com
Melted butter image from www.recipetips.com
Ice cream image from www.bluebunny.com

Cheesecake Sopapillas

I'm a sucker for a cookbook with pictures. Any cookbook really, but I prefer the ones with pictures. Basically I'm a sucker for books in general. We used to give my father-in-law a hard time because he'd actually gone to a Friends of the Library book sale in our hometown and bought a book that he'd previously owned and donated to the library. I'm worse, I can't even part with them in the first place.

Back to the cookbook. Browsing the produce section of our Super Walmart or Walmart Supercenter, or whatever it is, awhile back I came across a Family Cookbook of recipes submitted by Walmart employees. And each recipe has a picture. And it was only $4.96. So I bought it.

I've tried several of the recipes and they've turned out pretty good. Here's one I made last night for Family Night, in honor of Cinco De Mayo. Yummy, and super super easy.

Cheesecake Sopapillas

Ingredients:
2 pkg. (8 oz. each) cream cheese (softened)
1 1/2 cups sugar
1 tsp vanilla
2 tubes (8 oz. each) refrigerated crescent rolls
1/4 cup butter melted
1 tbsp cinnamon

Directions:
Preheat oven to 350. Spray 9x13 casserole dish with cooking spray.
In a mixer, beat cream cheese, 1 cup of sugar and vanilla on medium speed until fluffy.
Unroll 1 tube of rolls. Don't separate them. Place dough in casserole dish pressing the perforations together. Spread cream cheese mixture over dough. Unroll second tube of rolls. Again, don't separate them. Press perforations together; place dough on top of cream cheese mixture. Crimp edges to seal.
Drizzle with butter. Mix cinnamon and remaining sugar together. Sprinkle on top of butter. Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut into squares.

Fruits and Nuts

I don't like fruits and nuts in most anything. In fact, I don't so much like nuts at all. I'm okay with chocolate covered raisins. I'm okay with peanuts, but don't stick them in an M&M. So when a friend recently tried out this recipe and gave me some I was wary. Luckily, along with the description of fruits and nuts, she also mentioned cream cheese and white chocolate, or I might not have tried it. I got the recipe from her and even while making it I kept thinking to myself, "this is so gross, there's no way I'm going to like this. Craisins! Eww." Then I licked the spatula before refrigerating everything. Yummm!!! So, the lesson learned, don't judge a book by its cover. Or a treat by its ingredients.

Jim's Best Candy Recipe

from the Tightwad Gazette

Ingredients:
1/3 c sugar
1/4 c light cream
1/4 c butter
3 oz. cream cheese, softened
2 c sifted powdered sugar
1 c chopped mixed dried fruits
1/2 c chopped nuts
1/2 vanilla
1 1/2 lbs white dipping chocolate

Directions:

Line an 8"x8"x2" baking pan with foil, extending foil over the edges of the pan. Butter the foil and set the pan aside.

In a heavy 2-quart saucepan combine the sugar, light cream, and the 1/4 c butter or margarine. Cook over medium heat to boiling, stirring constantly to dissolve the sugar. 8 minutes.

Cook over medium heat stirring occasionally for 3 minutes. Mixture should boil at a moderate, steady rate over the entire surface. Remove pan from heat. Add cream cheese; stir until smooth. Add powdered sugar, dried fruits, nuts and vanilla; stir until well combined. Spread mixture into prepared pan. Chill about 1 hour, or until firm. When firm, lift foil to remove candy from pan; cut candy into 2"x1" rectangles.

Melt the dipping chocolate. Carefully dip the rectangles into the melted chocolate. Let excess drip off rectangles. Place dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in the refrigerator.

*I used dried cranberries and pecans as my fruits and nuts. I also used those giant flattened chocolate chip looking white melting discs for candy making as my white chocolate. And I wouldn't use as much as it called for. Maybe just one bag (14 oz). And I'd cut the pieces smaller next time, they are pretty rich.

S'Mores Galore

picture scanned in from The Pampered Chef Delightful Desserts cookbook

I like the idea of the S'more, but even while out camping, I usually just end up eating the toasted marshmallows without the graham crackers and chocolate because let's face it, has anyone ever had a successful S'more experience? My chocolate never melts. The odd shape of the marshmallows forces the graham cracker to break in weird spots, and usually the marshmallow catches on fire and I like mine lightly toasted, not charred. And the indoor S'more ... Jamie summed it up pretty well in this post. So I bring this recipe to you in hopes of filling your summertime need to eat S'mores.

S'Mores Galore

The Pampered Chef recipe
Ingredients:
20 whole honey graham crackers, divided
6 bars (1.55 oz. each) milk chocolate candy, coarsely chopped
1 package (16 oz.) mini marshmallows, divided
6 TBSP butter, divided
3 TBSP milk

Directions:
Preheat oven to 350°. Arrange a single layer of graham crackers (breaking them when necessary to fit) to completely cover the bottom of pan.* Toast in oven for 2 minutes.

Coarsely break remaining graham crackers into large bowl; set aside. Coarsely chop chocolate bars; set aside.

Combine 3 cups of the marshmallows, 3 TBSP butter, and milk into a microwaveable bowl. Microwave on HIGH 1 minute. Stir until smooth. Add half of the chopped chocolate; stir until chocolate is melted. Spread evenly over graham crackers.

Melt remaining 3 TBSP butter; toss with broken graham crackers. Add remaining marshmallows and chopped chocolate; toss lightly. Spoon evenly over mixture in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes.

Cut into bars using a knife dipped in hot water. Serve warm or cold. Best when eaten the same day, but can store in an airtight container.


*since it's a Pampered Chef recipe, it of course lists which of their products to use. They make this recipe in their Stoneware Bar Pan which is about 10 x 15.5 inches and has sides. You can make it in a 9x13 casserole dish, or a sheet cake pan, you'll just have to adjust the number of graham crackers you use to however many cover the bottom of the pan.

Making Banana Pancakes

image from www.Marrder.com

I hate green bananas. I like my bananas almost too ripe, just before they start getting the brown spots when they are still very yellow. So bananas around my house tend to ripen very quickly if I buy them in that barely green stage and then they get ignored for a bit. I try not to waste them, but I can only make banana bread so often. And I haven't yet found a banana bread recipe that I absolutely love. (Please send me your recipe if you've got a great one.)

While Google image searching for a picture of bananas, I came across a bunch (HA!) of banana recipes that looked tasty and may have to try out as well. I also learned that I can stick them in the freezer until I am ready to bake. Here are the recipes:
Mad about Banana Muffins
Vanana Cookies (Vegan Banana Peanut Butter Cocoa Cookies)
Chocolate Banana Nut Bread
Banana Chocolate Chip Pancakes
Peanutty Banana Brownie Pizza (I've made this... Yummy yummy!)

Then there's my favorite milkshake/smoothie that I like to call the purple cow (which I thought I got from here, but they call theirs "The Purple Banana," so I don't know where I got it from).
It's just vanilla ice cream, milk, blueberries, strawberries, and a banana blended together. Yum.

Back on topic... Banana pancakes. That's why we're here. I came across the following recipe the other day in a cookbook of recipes gathered from the women at church when we lived in California and plan to try it out tonight.

Whole Wheat Banana Pancakes

Ingredients:
2 cups whole wheat flour
1 1/2 cups milk
1/4 cup butter
2 eggs, beaten
4 tsp baking powder
1/4 cup sugar
1 tsp salt
2-3 large bananas mashed

Directions:
Microwave butter in milk until melted. Beat in remaining ingredients just until smooth. Lightly grease heated griddle. Makes about 18 (4 inch) pancakes.

*Later tonight- I've now made these and they were yummy. The adults really enjoyed them, the kids... just sort of. I think they enjoy regular pancakes better. Buddy ate all his but when I tried to give him more since he always eats a ton of pancakes he said he didn't want more because he wanted to be the first one done. Princess Sparkley isn't big on fruit, so she didn't like the gooey banana bits. Next time I might add pinch of cinnamon, or sprinkle cinnamon sugar on top for the kiddos.

Peanut Butter Brownies

This might just be my favorite ever... for right now.

Peanut Butter Brownies

From Taste of Home

INGREDIENTS

• 1-1/2 cups butter, divided
  
• 3/4 cup baking cocoa, divided
  
• 4 eggs
  
• 2 cups sugar
  
• 1 teaspoon vanilla extract
  
• 1-1/2 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1 jar (18 ounces) chunky peanut butter
  
• 1/3 cup milk
  
• 10 large marshmallows
  
• 2 cups confectioners' sugar
  
  

DIRECTIONS

In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from the heat. In a large mixing bowl, beat the eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 3-4 minutes on a wire rack.
Meanwhile, place peanut butter in a microwave-safe bowl. Microwave, uncovered, at 50% power for 2 minutes, stirring once. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerate for 45 minutes or until peanut butter is set.
In a heavy saucepan, combine the milk, remaining cocoa, marshmallows and remaining butter. Cook and stir over medium heat until butter and marshmallows are melted and mixture is smooth. Remove from the heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares. Yield: 4 dozen.

I even made these in little heart shaped pans for Valentine's Day once and just drizzled the top two layers over the brownie and the plate. Easier, and very romantic. :)

Chocolate Cluster Peanut Butter Cake

This is from KraftFoods.com. I made it about a year ago. It was pretty easy, just make sure you have fridge space for it. And the chocolate covered peanut clusters were super easy to make and really really yummy.

Chocolate Cluster-Peanut Butter Cake

Orange Summer Cooler

This was a summer staple of my childhood, it's sort of an Orange Julius knock off, but not really. And we never did the fancy orange garnish.

image from www.allrecipes.com

Orange Summer Cooler

Ingredients:
1 6 oz. can frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
10-15 ice cubes
optional: banana, berries, etc.

Directions:
Combine all ingredients in blender. Cover and blend until smooth, about 30 seconds. Serve immediately or freeze some for later. Makes about 6 cups.


Another fun cold orange summer drink and a story: Once while eating at Denny's the waiter recommended what was basically an orange Creamsicle milkshake. I love orange Creamsicles almost as much as I love chocolate with peanut butter. Basically make your normal vanilla milk shake (vanilla ice cream and milk) and add some orange juice. I don't know how much... 1/2 to 3/4 cup maybe. Super yummy. I ordered this at Denny's every time we ate there from then on, and surprisingly when we were first married, we ate there a lot. I think it was the Moons Over My Hammy. And the milkshakes. And the being opened late. And the being down the street from one of our first apartments. Sometimes the waiter was cool with it. Sometimes he was confused. Sometimes they charged me for a vanilla milkshake and a small orange juice. Argh. Try it out!