Monday, January 31, 2011

Oatmeal Raisin Cookies

fresh and warm from the oven


Monday morning and all the goodies are gone. Some of you can identify. Those of us who pack lunches know that you score higher if you have some kind of goodies to put in those lunches ☺ sooooo...

I was looking through my cupboard a few days ago and found some raisins I had forgotten about so this morning I decided to make these Oatmeal Raisin Cookies. The cinnamon and raisins together compliment each other and make these soft chewy cookies a special treat.

Preheat oven to 350°.
Prepare baking pans by lining with parchment paper or lightly spraying with non stick spray.

1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups quick oats
1 cup raisins
Additional sugar and cinnamon, for dipping

Beat the butter and sugars in a mixer until fluffy.

Add eggs and vanilla and mix well.

In a seperate bowl, combine the next four ingredients and mix together.

Add to the butter mixture and mix well, scraping sides and bottom to insure thorough and even mixing.

Add the quick oats.

Mix well again and add the raisins.

Mix again, scraping sides and bottom.

Using a size 40 cookie scoop, place into cinnamon/sugar mixture and roll till completely coated.

Place onto prepared baking sheets and flatten slightly.

Bake for 10-12 minutes. Remove from oven and let cool for about a minute before removing from the baking sheet.

Makes approximately 40 cookies.

Be Blessed!

Sunday, January 30, 2011

Baked Ham and Cheese Sandwiches

These little sandwiches have wonderful flavor and are sure to be a crowd pleaser. They are fast and easy and totally worth the little bit of time they take to prepare.

Preheat oven to 350°.

1 pkg. (12) Martin's Potato Dinner Rolls*
1 lb. very thin sliced ham, about 2 slices per roll
12 slices cheese of your choice
½ cup butter, melted
1 teaspoon prepared mustard
1 teaspoon Worcestershire Sauce
1 teaspoon poppy seeds
1 teaspoon dry onion flakes

Spray the bottom of a 9 x 13 baking pan lightly with non stick spray. Slice the buns in half and place the bottom halves into baking dish.

Top with ham and cheese.

Mix together the rest of the ingredients.

Drizzle over sandwiches.

Place roll tops on.

Cover the pan with foil and bake for 25-30 minutes.

*I couldn't find the dinner roll size so I used the Slider sized rolls and I liked those better.

                                                           mmmmmm, delicious!

Be Blessed!

Linking to:
 Debbiedoos Blogging and Blabbing
Funky Junk Interiors
Hodge Podge
Bramble Berry Cottage
Made It Monday

Potato Wedges

I had some time on my hands this morning and like usual when this happens I started thinking about the food that I could cook for my family. Potato wedges are nothing new to anyone but they really are an easy side to make that does't take a lot of time and adds big flavor to your meal.

Wash potatoes and cut into wedges. Lay them on a paper towel to dry them. Turning to dry each side.

Place them on a parchment paper lined baking sheet. Generously spray them with olive oil spray and sprinkle generously with seasonings of your choice. This time I chose Basil/Garlic Seasoning from 'Perfect Pinch',Morton's Natures Seasons, Garlic Salt, and Parmesan Cheese. Turn over each piece and repeat.

Bake at 350° for 30-45 minutes. Every bite is full of flavor!

Be Blessed!

Favorite Salad w/ Homemade Dressing

This is a simple salad that is quick and easy. An added benefit is that I almost always have all the ingredients handy. The dressing is one that we often ate on salads when I was a young girl.

Salad ingredients:
Lettuce of your choice
Crumbled Bacon
Shredded Cheese, I used Monterey Jack
Hard Boiled Egg, optional
Homemade croutons

For the Dressing:
1 cup Miracle Whip
a generous 1/3 cup white sugar
a generous 1/3 cup milk
1 teaspoon prepared mustard
1/8 teaspoon celery seed

Makes approximately 12/3 cups.

Combine all ingredients in a bowl and mix till smooth.

Spoon desired amount onto your salad;

mix well. Garnish as desired.

Be Blessed!

Friday, January 28, 2011

Chicken Burgers

A couple of weeks ago I froze some skinless, boneless chicken thighs and I was trying to think of new ways to use them when I came across an article about Costco chicken burgers and how delicious they were. I don't have a membership so I started looking around trying to figure out what might be in a chicken burger and came up with these.

2½ lbs. ground chicken
2½ Tablespoons carmelized onions, finely chopped
1½ Tablespoons roasted red peppers, finely chopped
2 egss
½-¾ cup dry bread crumbs
a splash of milk
½ teaspoon minced garlic
1 Tablespoon fresh parsley, chopped
1 teaspoon dried rosemary, fresh if you have it
Fresh ground black pepper
1 teaspoon sea salt

I have a meat grinder attachment with my Bosch mixer so I did the grinding myself. I ran the thighs through twice to get the texture fine enough to suit me.

Beat the eggs and combine everything in a bowl except bread crumbs. Mix by hand and sprinkle crumbs over meat as you mix to work them in, adding just enough to make the mixture stick together.

Shape into desired size and refrigerate or freeze till ready to use.

I used an indoor grill for a healthy burger, and they were yummy. My husband and I along with one of our sons enjoyed them a lot, the remaining three? Well I'll keep trying! ☺

Serve with lettuce, tomato, mayo, mustard, and whatever else you enjoy on the burgers you eat.

Be blessed!

Wednesday, January 26, 2011

White Chili

Cozy up to some warming winter comfort!

I had never tried White Chili but was in the mood for a change and some winter comfort food. And I knew my dear Mother had a good recipe (she has a lot of those, she understands food!). She was kind enough to share it with me and now, I'll share it with you. She doesn't mind. She's good like that.
My husband and I loved the flavor, but the kids...not so much. Too new, too different. But I have confidence their taste buds will mature someday, just like mine did.☺

2 whole skinless, boneless chicken breasts
5 cups water
1 large onion
2 Tablespoons butter
2 celery ribs, chopped fine
3 (16 oz. each) cans Great Northern Beans, rinsed and drained, divided
3 (4.5 oz. each) cans green chilies
1 cup chicken broth
1 teaspoon cumin
1 bay leaf
1 teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon fresh cilantro, chopped

In a large Dutch Oven place chicken in five cups water with ½ of the onion cut into wedges.

Cook until chicken is tender.

Remove chicken and discard onion. Pour liquid into another bowl and reserve.

Chop remaining onion and celery.

Melt butter in Dutch Oven and saute' celery and onion till tender.

Meanwhile, cut chicken into bite sized pieces.

Rinse and drain 2 cans of beans.

Rinse until all the foam is gone.

When celery and onions are tender, add the chicken, beans, reserved liquid, and the rest of the ingredients with the exception of the cilantro.

Blend the last can of beans, and add to thicken the soup.

I blended the green chilies also for the sake of my kiddos.

 I wouldn't do that again because it turned the white chili sort of a light green color. Not so good.

Bring to a simmer.

Meanwhile, chop the cilantro.

Add to the simmering soup and simmer another twenty minutes, or till heated through.

Serve with sour cream, taco cheese, and taco flavored Doritos

Be Blessed!

Linking to:
 Debbiedoo's Blogging and Blabbing
This Weeks Craving
Sharing Sunday

Tuesday, January 25, 2011

Cornbread Deluxe

Years ago when I was trying my hand at cooking in the kitchen at Hilcrest Home in Arkansas this was one recipe that became a favorite of mine. It's moist and delicious, and served warm with butter and honey becomes irresistable.

Preheat oven to 350°. Spray an 8 inch square baking dish with non stick spray.

¾ cup cornmeal
1 cup all purpose flour (Gold medal)
¼ cup white sugar
¾ teaspoon salt
2/3 teaspoon baking powder
¾ teaspoon baking soda

2 eggs, beaten
½ cup buttermilk

¼ cup oil
½ cup buttermilk

Combine the first six ingredients in a bowl.

Give it a stir.

Add beaten eggs and the first ½ cup of buttermilk.

Stir to combine.

Add the oil and the second ½ cup of buttermilk.

Stir gently till well mixed , scraping sides of the bowl a few times to insure even mixing.

Pour into prepared baking dish.

Bake for 25-30 minutes.

Serve warm.

Be blessed!

Monday, January 24, 2011

Bird Suet

It's for the birds!

I found this suet recipe years ago in the Birds and Blooms Magazine and have been using it ever since. Birds of all kinds love it and flock to it.

Today when I went outside to hang it up a bunch of bluebirds flew off of the house roof. This is sort of a miracle to me because last Spring the stray cat we had pitied (for the sake of my daughter) ate the bluebirds that were nesting in a house in the backyard perrenial border. All summer we saw nothing of any bluebirds which made me sad indeed. So I asked God to send even just one pair, please... and thank you. A couple of months ago I saw the first one and now I frequently see as many as six or more bluebirds! He does care about the little things!!☺ I feel blessed to have these beauties back where I can see them every day!

This is what you will need:

2 cups lard
2 cups chunky peanut butter
2/3 cup white sugar
4 cups rolled oats
4 cups cornmeal
2 cups flour

Combine peanut butter and lard in a large kettle.

Melt on low till smooth.

Add the sugar and stir till it is dissolved.

Add the rolled oats;

the cornmeal;

the flour. Mixing well after each addition.

Line a baking sheet (bakers half sheet size) with waxed paper. Press suet mixture evenly into pan.

Cut into squares. Place in a cool place and allow to get firm. I set mine outside and let it get hard.

Take a knife through the cut marks again and fill the suet feeder. The extra suet keeps well in the freezer.

The birds will love you for this!☺

Be Blessed!