The BEST Oatmeal Cookies

I have been on the search for a good oatmeal cookie recipe. My husband's favorite cookie is oatmeal and I never much liked making them since I really didn't have a great recipe. When I found this one and made he said, "Even my dad would approve!!" That was all I needed to hear!! These are soft on the inside and crunchy on the outside. The perfect oatmeal cookie for my husband. My search is now over!

Ingredients:

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon (Yup, that is right!)
  
• 3 cups rolled oats
• Raisins, chocolate chips and even coconut can be added
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
4. (The dough will seem really soft, but don't add any extra flour. I bake mine for exactly 12 mins.)

Whole Wheat Bread

Don't be afraid to make homemade bread!! This is really easy. Requires no kneading!! EASY!! Especially good right out of the oven with butter and honey or homemade raspberry jam!!

5 cups warm water
3 TB. yeast
1 TB. white sugar
2/3 cup powdered milk
1 TB. salt
1/3 cup brown sugar
1/3 cup oil
1/3 cup yogurt
1/3 cup honey
2 TB. dough enhancer (Found in the baking aisles)
3/4 cup gluten (Found in the baking aisles)
5 cups whole wheat flour

In your mixer (like a Bosch, Kitchen Aid, etc,) use the whisk attachment, and mix for 3 mins. Change to the kneading bar attachment. Add an additional 6 - 6 1/2 cups of whole wheat flour. Mix 3 mins. more. You want the dough to clean the bowl. Meaning, dough should not cling to the sides.(I add just the additional 6 cups of flour and it always works for me.) Shape dough and place in 4 greased bread pans. Let rise for 1 hour. Bake at 350 for about 30 mins. (Depending on your bread pans. Some of mine actually take longer than others. )

Tortellini Tomato Spinach Soup

Cold and wet weather was here this week, and so I made soup, again!! This is a really healthy soup!! The kids like the cheese filled pasta.


1/2 cup chopped onion
1 garlic clove, minced
6-8 cups chicken broth (Depending on how thick you like soup. I add 8 cups)
2 (14 ounce each) Italian diced tomatoes (One can I like to put in blender and pulse
a few times.)
1 (9 ounce) pkg. tortellini (I use frozen)
10 ounces fresh spinach (I just add a couple of handfuls)
1 cup corn
1 cup diced carrots
1 can great northern beans
1 tsp. Italian season
1/2 tsp oregano (powdered form)


Add everything to the crock pot except the spinach and tortellini. Cook on low for 6 hours. The last hour, add the tortellini. Then 10 minutes before serving add the spinach. Serve with grated parmesan cheese. Makes 8-10 servings.

French Bread

We cannot get enough of this bread!! Sometimes I even make it twice in 1 week. It is soft and just plain good. (Especially right out of the oven.) Goes great with soup!!

2 tablespoons yeast
1 tablespoon sugar
1/2 cup warm water

Mix together in a med. size bowl.

In a large bowl mix:
3 cups flour
1 tablespoon salt
2 tablespoons sugar
2 cups warm water

Add to flour mixture:
1/3 cup vegetable oil and the yeast mixture. Add 3 more cups of flour. Mix well. Let rise for 1 hour, stir down every 10 minutes. Divide dough in half. Shape into 2 loafs. Make slits on top of dough using scissors. Let rise for about 30 minutes. Bake at 350 degrees for 30 mins. When done brush with melted butter. Sprinkle with sesame seeds, garlic seasonings, Italian seasonings etc...

Chicken Noodle Stoup (Cross between soup and stew!)

During the winter, I think that we have soup 2-3 times per week. It is amazing at how many different kinds of soups there are. With such a good variety, it is very hard to get tired of soup. I try to stay away from cream soups. They are good, but not as healthy for you. I love a good homemade chicken noodle soup. This one is so fast and easy. I especially love the thyme and the rosemary. Serve with warm bread from the oven.... YUM!

Cooked chicken breast, cubed (I don't measure, I just add what looks good.)
1 med. onion, chopped
2 large celery ribs, chopped (Or in my case, pureed. So the kids can't see it.)
2 cans of cream of chicken soup
2 cans of chicken broth 2 cans of water (I use the chicken soup cans.)
1 1/2 cups chopped broccoli
2 cups sliced carrots
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 tablespoon chopped parsley
black pepper to taste
4-6 ounces egg noodles

In a crock pot, combine all ingredients except the broccoli and the egg noodles. Cook on low for 5-6 hours or on high for 3-4 hours. Last hour add the broccoli and the egg noodles.

Peanut Butter Bars!

This is an all time family favorite! You can never go wrong with peanut butter and chocolate. This will definitely cure those chocolate cravings.

Bar:

3/4 cup margarine
1 cup brown sugar
3/4 cup peanut butter
1/4 teaspoon salt
2 cups oatmeal
1/2 cup sugar
2 eggs
3/4 teaspoon baking soda
1 tablespoon vanilla
1 3/4 cup flour

Mix all ingredients until combined. Pat into a large cookie sheet.(No need to grease the pan.) Bake at 350 for 8 minutes. (Not a min. longer.. trust me. They will not look done, but they are!) Spread with an additional 1 cup of peanut butter. To make it easier to spread, warm in the microwave first. (I highly recommend this idea!!)
Cool completely then frost with chocolate frosting.

Chocolate Frosting:

1/4 cup melted margarine
1/2 cup cocoa
1-2 tablespoons milk (Depending on how runny you like your frosting.)
dash of salt
1 teaspoon vanilla
2 cups of powdered sugar.

Mix well. Add more powdered sugar if too runny or more milk if too thick.

Enjoy with a nice tall glass of milk!

Baked Taco Salad Bowls

Our family loves taco salads. I love them because they are easy to make and I usually have all of the ingredients on hand. I found this recipe where you bake the taco shell, instead of frying it. I like the idea of lower fat. The baked ones come out crispy and delicious. We hardly miss the fat.

Using a pie plate/pan put a cup of water in it. Add about a tablespoon of olive oil, and a teaspoon and a half of salt. Mix lightly. Place the tortilla in the pie plate and completely cover with the oil/water mixture. Place empty food cans on a cookie sheet. Drape the tortilla over the cans. (I have found that pineapple cans are the perfect size. I have saved 6 empty cans in my cupboards. That way I can make theses when ever I want.) If you off set the tortilla slightly, it gives the tortilla a nice flared shape on one side. I can bake 3 tortillas at one time on 1 cookie sheet. Bake at 425 until as crispy as you like. (about 8 mins.) When cooled, fill with your favorite ingredients and enjoy!