A BETTER OATMEAL COOKIE

A BETTER OATMEAL COOKIE
These tasted good - especially for a healthier version.  This came from the Family Fun Magazine.

These cookies taste wonderful, really they do! They are also a much healthier cookie, with only half the sugar and butter than most recipes I found. To help keep the cookies moist, soak the raisins in water just before adding them into the dough, along with the reserved raisin water.

A Better Oatmeal Cookie

Ingredients

• 1/2 cup raisins
• 1/2 cup sifted flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup butter, melted
• 3 cups quick oats

Pre-heat oven to 350 F. Line two cookie sheets with parchment paper. Place the raisins in a small bowl, cover them with water, and let them soak for 15 minutes.

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon, and nutmeg. Stir them until they’re evenly blended.

Set aside 3 Tbsp of water from the bowl of raisins, then drain the raisins, discarding the remaining water.

Whisk the egg in a medium bowl. Stir in the vanilla extract, melted butter, and reserved raisin water.

Make a well in the flour mixture, then pour in the egg mixture and blend well. Use a spatula to stir in the oats and the raisins.

With a tablespoon or cookie scoop (1 1/2 Tbsp size), place the portions of the dough on the cookie sheets, then use a spatula to flatten them slightly.

Bake the cookies one sheet at a time, rotating the pan halfway through, until they are golden brown, about 16 minutes. Let the cookies cool on the sheet for 3 to 4 minutes, then use a spatula to transfer them to a wire rack to cool completely.

Makes 24 cookies.

Source: Family Fun, March 2012

MAPLE-OATMEAL COOKIES

MAPLE OATMEAL COOKIES
We really liked these.  They are thin, crispy and addicting.  Not very sweet.
http://www.marthastewart.com/891975/maple-oatmeal-cookies

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour (spooned and leveled)
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
2. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined (A MUST!) baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.

Cook's Note

Store cookies in an airtight container, up to 1 week.

THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.

CHOCOLATE CAKE

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)
Added by Lisa Glass [Sqrlmama] on Apr 7, 2011

Lisa from Englewood, OH (pop. 13,465) says:
When my mother passed away, a close family friend made us two wonderful cakes. One was the Kentucky Apple cake, which was a hit with the big guys, and the other was this moist, dense chocolate cake, which was a hit with my three sons and their friends. My twin boys requested this for their birthday with one stipulation - they each wanted their own cake, just for them! Oh, and don't be thrown off by the inclusion of coffee in the recipe. You would never know it's there. Matter of fact, if my boys knew it was in there, they would freak out since they hate coffee!

http://www.justapinch.com/recipe/lisa-glass/black-magic-cake-best-chocolate-cake-ever/cake?source=fork_FB_black_magic_cake

UPDATE: cut into individual pieces, wrapped in saran wrap and put in freezer ziploc.  Yum!  Not as good as the frozen cherry one Lisa makes, but good frozen.

Cook time:	40 Min		Difficulty:
Prep time:	15 Min		Serves:

INGREDIENTS

- 1 3/4 c all purpose flour - 2 c sugar - 3/4 c cocoa powder - 2 tsp baking soda - 1 tsp baking powder - 1 tsp salt - 2 eggs - 1 c strong black coffee or hot chocolate, cooled - 1 c buttermilk

- 1/2 c vegetable oil - 1 tsp real vanilla extract CHOCOLATE FROSTING - 1/2 c margarine, softened - 2 oz melted unsweetened chocolate, cooled (not too long) - 3 c powdered sugar - 3 Tbsp milk - 2 tsp real vanilla extract

DIRECTIONS

1.   Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

2.   Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.

3.   Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

4.   Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

5.   Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

EASY MADE FROM SCRATCH YOU CAN'T STOP EATING IT CHOCOLATE CAKE
https://fabulesslyfrugal.com/recipes/easy-made-from-scratch-you-cant-stop-eating-it-chocolate-cake/

This sure was a big hit!  Everyone loved it.  Super easy to make.  Made in a 9x13.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (we did hot chocolate - extra chocolate!!!)

BUTTER CREAM FROSTING: (we already had some made that we needed to use up)

• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans (I just made mine in 9x13 baking pan and increased bake time to 42 minutes)
2. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer.
3. Stir in the boiling water by hand (make sure you mix it in well... the batter will look runny, but have faith... it'll turn out!)
4. Pour evenly into the greased pan(s).
5. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. (For the 9x13 cake pan I baked it for about 42 minutes... do the toothpick test, it should come out fairly clean).
6. Cool for 10 minutes before removing from pans to cool completely. (I just leave mine in the pan)
7. Delicious by itself, either slightly warm or even chilled! Try it with cool whip, or chilled pie cherries and cool whip

FROSTING:

1. Cream butter until light and fluffy.
2. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla (I preferred a little less cocoa).
3. Beat to a spreading consistency.

MEATBALLS

MEATBALLS
We all LOVED this recipe. Goes great with mac & cheese or spaghetti.

1 pkg mild Italian sausage links or ground (I like ground)
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup finely chopped onion

Preheat oven to 350. In a large bowl, combine the egg, bread crumbs, cheese, milk and onion.  Add sausage (remove casings if used links) to mixture and mix well.  Shape into 20 meatballs.  Arrange in shallow baking dish.  Bake for 20 minutes.

CRANBERRIES FOR THANKSGIVING

We had these at the Stowell's for Thanksgiving (2012).  Loved them!  Lucy said they will put the cranberries on their sandwiches the next day with the turkey and it is really good.  Her favorite!

1 pkg cranberries, cut up
1 cup sugar
1 granny smith apple
1 orange zested

Mix all together and put in fridge overnight.

CRANBERRY BARS

CRANBERRY BARS
http://allrecipes.com/recipe/cranberry-bars/detail.aspx?event8=1&prop24=SR_Title&e11=cranberry%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page
Lisa Gray gave me this recipe.  Yum!  I usually do instead of butter 1/2 c. greek yogurt & 1/4 c butter.  Also add a layer of coconut over the cranberry mixture.  And top with drizzled white chocolate.

• 1 (12 ounce) package whole cranberries
• 1 cup white sugar
• 3/4 cup water
• 1 (18.25 ounce) packageyellow cake mix
• 3/4 cup butter, melted

• 2 eggs
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
These were easy to make and we all really liked it.  I boiled the chicken and added some better than boulin (1/2 amount called for with amount of water) and spices (see #3) then kept the water for the broth.  Also added a big handful of fresh chopped spinach to chicken/cheese mixture.  Would make again.  Had it with George Strait spanish rice, veggies and chips.  So yummy!

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

10 soft taco shells (wheat good too)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 big handful of fresh chopped spinach

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (did 1/2 greek yogurt)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

SPAGHETTI SQUASH

PIZZA SPAGHETTI SQUASH
I had cooked a spaghetti squash in the microwave.  You cut in two take out seeds and then cook face down on a microwave safe plate.  Can either freeze once shredded or keep in fridge.

I then mixed one with a jar of Prego spaghetti sauce with sausage.  Then I put in a 9x9 pan (but anything would do) topped with pepperoni and then mozarella cheese.  Cooked until warmed all the way through and cheese melted.  Broiled for about 3-5 minutes.

SPAGHETTI SQUASH
I have tried a couple of spaghetti squash recipes.  I don't think I am a big fan of spaghetti squash.  I forgot to add parsmesan cheese - duh!  Would have made the dish better for sure.  But I made this recipe and everyone ate it without complaining.  Would make it again if I got a spaghetti squash in my bountiful basket. I think I might add spaghetti sauce to the leftovers for another meal.  UPADATE: really liked it with the spaghetti sauce added and topped with parmasean cheese.
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

baked spaghetti squash with garlic and butter

Servings: 6 Prep Time:5 Cook Time:60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

UPDATE: you can add bacon, toasted pine nuts or spinach.  Really adds to the flavor.

ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

directions:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

PUMPKIN FRENCH TOAST BAKE

PUMPKIN FRENCH TOAST BAKE
http://minimalistbaker.com/pumpkin-french-toast-bake/
This is so yummy! Everyone loved it.  Topped with maple syrup or caramel syrup.  Buttermilk would be good too.  Kids also sprinkled on powdered sugar.  Almost tasted like a pumpkin pie.  I did 1/2 cup pumpkin puree.  Also did 2 tsp pumpkin spice. Sprinkled in some cinnamon, nutmeg and all spice.  Added brown sugar to egg mixture instead of sprinkling on top.  Worked fine.  Used whole wheat french bread I found on clearance at Wal-Mart.  Made it in the morning - it soaked all day - and then we had it for dinner.  Didn't add the nuts, but it would be really good with it.

Pumpkin French Toast Bake

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: French Toast

Serves: 10

Ingredients

• 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
• 7 large eggs
• 2 cups milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts (optional)

Instructions

1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Nutrition Information

Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mgFiber: 1.3 g Protein: 7.8 g