Monday, January 21, 2019

Multi-Chip Oatmeal Cookies

 Let's stay warm and cozy by the fire today, and have a cookie, with a cup of hot tea.  I'm still using some greenery and pine cones until I put out some Valentine decor.  We had freezing temperatures, and some snow here in Texas!

 My Johnson Brothers Friendly Village is a favorite wintertime teacup.





Yield: 5 dozen or about 36 ice cream scoop size cookies

Multi-Chip Oatmeal Cookies

These cookies are crunchy and crisp on the outside, but chewy on the inside. I form them into balls, put them on parchment paper, slightly smash them, and freeze them. When frozen, I then transfer them to freeze-proof containers or storage bags. When I want a fresh-baked cookies, I bake one on parchment paper...oh, so good!

ingredients:

  • 1 cup (2 sticks) butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups old-fashioned rolled oats
  • 2/3 cup white chocolate chunks or chips
  • 2 cups flour
  • 1 cup cinnamon chips (peanut butter or butterscotch chips would be good, too)
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups chopped pecans or walnuts

instructions:

  1. Preheat your oven to 375 degrees.   Lightly grease (or line with parchment) four baking sheets, or as many as you have.
  2. Beat together the butter, sugars, baking powder, baking soda, and salt.
  3. Beat in the eggs and vanilla.
  4. Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.
  5. Add the oats and flour to the butter mixture, then stir in the cinnamon chips, chocolate chips, and chopped walnuts.
  6. Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. ( I use an ice cream scoop for large cookies).  
  7. Bake the cookies for about 12 minutes, until they're just set.  (The large cookies will take a few extra minutes).  They may be barely starting to brown around the edges. 
  8. Remove the cookies from the oven, and cool.

NOTES:

This is a great way to use up those partial bags of chocolate, cinnamon, white chocolate, butterscotch or peanut butter chips that you may have in your pantry!
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I am sharing this with these lovely parties:
 

Monday, January 14, 2019

Homemade Snowman, Cookies, and Creamy Tomato Soup


 This week after school, Cissy and I did a project before our cookies.  She was so excited to make the snowman.  I found directions on the internet, and we used some old white socks, rice to fill the snowman, the foot of another pair of old socks, some buttons, ribbon, and a permanent marker.

 Didn't her snowman turned out so cute??  She even used some pinkish eye shadow for rosy cheeks.  We just hot glued the buttons on the front and for the nose.    This is really an easy and fun project.

 Our Melting Snowman cookies were inspired by Mary.  You can find out how Mary did the cookies by clicking here.  Since Cissy and I didn't have a lot of time for baking, I bought Pepperidge Farm Brownie Cookies for our base.  You could use peanut butter cookies, or really whatever flat cookie you like.  You just melt the white almond bark, plop it on the cookie, spread it a little,   and then add your mini halved peanut butter cups, mini chocolate chips, and we used candy corn (yes, I still had some!) for the nose, that I pre-cut.  Aren't they adorable!?  I'm not sure who has more fun, me or Cissy!?



Here's my little snowman.  Save those old, mismatched socks for a cute project!




Yield: 6-8

Creamy Tomato Soup

My late beloved and I visited Asheville a year before he passed away. While there, we ate at The Tupelo Honey Cafe, and I enjoyed this soup, which is perfect with a grilled cheese sandwich.

ingredients:


  • 1 (24-ounce) can crushed tomatoes
  • 3 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1 and 1/2 teaspoons sea salt
  • 1/2 teaspoons freshly ground black pepper
  • 1 cup heavy cream

instructions:


  1. Combine the tomatoes, water, tomato paste, bay leaf, sugar, and salt in a heavy saucepan.  Bring to a boil., immediately decrease the heat to medium, and simmer for about 20 minutes, or until the mixture lightly coats the spoon.
  2. Whisk in the pepper and the cream and continue to cook over medium heat for about 2 minutes. 

NOTES:

When I have extra tomato paste, I freeze the paste on parchment paper in 1 tablespoon increments.  When frozen, I then place into a freeze-proof container.
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 I am sharing this with these lovely parties:

Monday, January 7, 2019

Cottage Cheese Oatmeal Pudding


I'm having a breakfast in bed this morning.  I'll let you in on a little secret...I have breakfast in bed every morning.  It is a custom that my late beloved and I started when we were empty nesters, and which I continue. 


 My sweet niece, Maggie, gave me this Hello Kitty mug awhile back.  Isn't it cute?





Yield: 4 servings

Cottage Cheese Oatmeal Pudding

I will give you the full recipe, but I only make half. The full recipe says that it serves four, but I think the half recipe serves that many. This is a wonderful, comforting dish, that will keep you full for hours.  The texture is actually quite fluffy and oh, so good!

ingredients:

2 cups cottage cheese
2 cups cooked oatmeal
2 eggs
1 cup milk
6 tablespoons sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon (my addition)
salt to taste

instructions:

Preheat the oven to 325 degrees.  Butter a 1 and 1/2 quart baking dish. For the half recipe, I use a 1 quart baking dish.
You can use a food processor or an electric mixer, or mix briskly by hand. 
Put all the ingredients in the food processor or mixing bowl.  Process or mix until the mixture is somewhat smooth.
Spoon into the buttered dish and bake about 40 minutes,  or until the edges are set and golden. 
Serve hot or cold, with milk or cream.
Created using The Recipes Generator

I am sharing this with these lovely parties:

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