These are the BEST oatmeal cookies ever! I refer to them as "never ending cookies" because it's a commitment to make them since the recipe makes about 10 dozen! But, they freeze well...you can freeze the dough or bake them all and freeze them baked. When I make them, I bake them all and freeze a good portion of them two at a time in snack size ziploc bags (then put into a large freezer bag). It makes packing lunches super easy because my boys can just pull a little bag out of the freezer and put it in their lunch kits. And, it makes it harder to eat them all myself if they're in the freezer!!!!!
This recipe is from the Nicholas Sheran Community School cookbook and was submitted by a child named Joe. I don't know Joe or his family, but I thank his mama all the time for submitting this recipe!!!
Chocolate Chip Oat Cookies
2 cups Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar (packed)
4 large Eggs
2 tsp Vanilla
2 cups Flour
2 cups Whole Wheat Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
5 sups Oats (any type that's not instant...I use quick oats)
2 cups Chocolate Chips
In a large bowl, combine the dry ingredients. In a different bowl, cream the butter and sugars together. Add eggs and vanilla. Mix until smooth. Add to the dry ingredients and mix until combined.
Scoop 1tbsp balls onto cookie sheets and bake for 10-12 minutes at 350F. Cool and enjoy! Store in an airtight container.
These cookies freeze really well.
Yield: 8-10 dozen cookies
*This recipe is easily halved.
*You can also freeze the unbaked dough...Pack into freezer proof containers with tight fitting lids. Freeze. Before baking, thaw slightly so you can scoop it out of the containers. Bake as indicated above.
*I have substituted the chocolate chips for peanut butter chips, mini m&m's, caramel bits, cinnamon chips, raisins, etc
Friday, May 17, 2013
Tuesday, January 22, 2013
Corn Chowder
One of my favorite soups to make is Corn Chowder. My family loves it too...in fact, my kids call it "Mom's Famous Corn Chowder"! I'm not sure how famous it is outside our family, but I do know it's the perfect meal to warm you up on a cold day!
Now, this is one of those recipes that I make that I really don't measure. It one of those "little of this, little of that" recipes. So, I will do my best to explain what I do and try to tell you how much of each ingredient I use.
Let's start with the ingredients you will need.
In addition to these ingredients, I always add salt, pepper and garlic powder to taste. And, you will also need some bacon bits at the end!
Step one is to wash and cut your potatoes. This time around, I had little potatoes, so we quartered them and used them. If I just have regular potatoes (like Russets), I peel and dice them.
Once they're all cut up, you want to toss them in the hot tub just covered with water to get happy! And, just before they're fork tender (don't over cook them, because they will cook more while the rest of the soup cooks) add in some onions sauted in butter (I do this in the microwave...1 medium onion diced with a tbsp or two of butter).
Now, it's time to add the milk. Don't drain your potatoes...this is important! That potato water is not only full of flavor, but also potato starch that will help thicken the soup. And, I have a very technical measurement for the milk...see those rivets where the pot handle is attached to the pot? I add milk up to there! My best guess is that it's about 6 cups!
Now it's time to add the corn. I use 4 cups of niblets (in the fall I blanch and freeze a couple sacks of corn just before it's out of season. I freeze it in ziplocs...4 cups per bag). And, one large can of Creamed Corn (did you know there's actually no cream or dairy in canned cream corn?).
And, of course, add in your seasonings...salt, pepper and garlic powder to taste.
You want to let it simmer, stirring often to avoid having it burn, until the corn is cooked.
Now, if it's not thick enough for you, you can take a little soup out of the pot and mix it with some flour. Make sure you whisk it so there's no lumps! Then return it to the pot and make sure the soup comes back to a boil. This will thicken it up nicely!
Finally, just before you're ready to serve, throw in a few handfuls of bacon bits.
I like to serve it with some grated cheddar sprinkled on top!
I also like to serve it with some fresh cheese biscuits or buns, but that is a whole other post! Enjoy your soup!
Now, this is one of those recipes that I make that I really don't measure. It one of those "little of this, little of that" recipes. So, I will do my best to explain what I do and try to tell you how much of each ingredient I use.
Let's start with the ingredients you will need.
In addition to these ingredients, I always add salt, pepper and garlic powder to taste. And, you will also need some bacon bits at the end!
Step one is to wash and cut your potatoes. This time around, I had little potatoes, so we quartered them and used them. If I just have regular potatoes (like Russets), I peel and dice them.
Once they're all cut up, you want to toss them in the hot tub just covered with water to get happy! And, just before they're fork tender (don't over cook them, because they will cook more while the rest of the soup cooks) add in some onions sauted in butter (I do this in the microwave...1 medium onion diced with a tbsp or two of butter).
Now, it's time to add the milk. Don't drain your potatoes...this is important! That potato water is not only full of flavor, but also potato starch that will help thicken the soup. And, I have a very technical measurement for the milk...see those rivets where the pot handle is attached to the pot? I add milk up to there! My best guess is that it's about 6 cups!
Now it's time to add the corn. I use 4 cups of niblets (in the fall I blanch and freeze a couple sacks of corn just before it's out of season. I freeze it in ziplocs...4 cups per bag). And, one large can of Creamed Corn (did you know there's actually no cream or dairy in canned cream corn?).
And, of course, add in your seasonings...salt, pepper and garlic powder to taste.
You want to let it simmer, stirring often to avoid having it burn, until the corn is cooked.
Now, if it's not thick enough for you, you can take a little soup out of the pot and mix it with some flour. Make sure you whisk it so there's no lumps! Then return it to the pot and make sure the soup comes back to a boil. This will thicken it up nicely!
Finally, just before you're ready to serve, throw in a few handfuls of bacon bits.
I like to serve it with some grated cheddar sprinkled on top!
I also like to serve it with some fresh cheese biscuits or buns, but that is a whole other post! Enjoy your soup!
Monday, January 14, 2013
Cinnamon Bun Popcorn
I came across an amazing Cinnamon Bun Popcorn recipe a while back and made some around Christmas. It was a hit. Warning...it's highly addictive!
Cinnamon Bun Popcorn
Adapted from Our Best Bites
12 cups Popped Popcorn (about 1/2 cup unpopped)
1 cup Pecan Halves (I chopped them up a bit)
1 cup Brown Sugar
1 tsp Cinnamon
1/4 cup Corn Syrup
1/2 cup Butter (yes, the real stuff...I use unsalted)
1 tsp Vanilla
1/2 tsp Baking Soda
White Candy Melts (about a cup)
Pop the popcorn and mix with the pecans in a LARGE bowl. A bigger bowl than you think so you dont burn your fingers with hot, gooey, sugary goodness.
Combine the brown sugar and cinnamon in a 2 liter capacity microwave safe measuring cup (trust me, you want a 2 liter size one!). Chop the butter into chunks and put it onto the sugar mixture. Pour the corn syrup over the whole thing. Microwave on high for 30 seconds and then stir it well. Microwave it for 2 minutes and stir well and then microwave for 2 more minutes. At this point it should be bubbly and happy when you take it out of the microwave! Add in the vanilla and baking soda (it will bubble up...this is why you want a big container) and stir well. Pour over the popcorn and pecans. Gently stir until the popcorn is evenly coated.
Spread the popcorn mixture on a cookie sheet (with sides) or two. Place in the over and bake for 30 minutes at 250. You will want to stir it a bit every 10 minutes. Remove from the oven and spread out on waxed paper.
Melt some candy melts and drizzle over the popcorn. When the candy melts have hardened again, break up the popcorn into chunks and put in an airtight container. Enjoy!
Note: I used a box of Baker's White Chocolate Squares rather than the candy melts when I made it. While the chocolate is really good, it didn't harden to my satisfaction and you ended up getting it all over your fingers...good, but not the result I wanted. The candy melts gave me the result I wanted.
Cinnamon Bun Popcorn
Adapted from Our Best Bites
12 cups Popped Popcorn (about 1/2 cup unpopped)
1 cup Pecan Halves (I chopped them up a bit)
1 cup Brown Sugar
1 tsp Cinnamon
1/4 cup Corn Syrup
1/2 cup Butter (yes, the real stuff...I use unsalted)
1 tsp Vanilla
1/2 tsp Baking Soda
White Candy Melts (about a cup)
Pop the popcorn and mix with the pecans in a LARGE bowl. A bigger bowl than you think so you dont burn your fingers with hot, gooey, sugary goodness.
Combine the brown sugar and cinnamon in a 2 liter capacity microwave safe measuring cup (trust me, you want a 2 liter size one!). Chop the butter into chunks and put it onto the sugar mixture. Pour the corn syrup over the whole thing. Microwave on high for 30 seconds and then stir it well. Microwave it for 2 minutes and stir well and then microwave for 2 more minutes. At this point it should be bubbly and happy when you take it out of the microwave! Add in the vanilla and baking soda (it will bubble up...this is why you want a big container) and stir well. Pour over the popcorn and pecans. Gently stir until the popcorn is evenly coated.
Spread the popcorn mixture on a cookie sheet (with sides) or two. Place in the over and bake for 30 minutes at 250. You will want to stir it a bit every 10 minutes. Remove from the oven and spread out on waxed paper.
Melt some candy melts and drizzle over the popcorn. When the candy melts have hardened again, break up the popcorn into chunks and put in an airtight container. Enjoy!
Note: I used a box of Baker's White Chocolate Squares rather than the candy melts when I made it. While the chocolate is really good, it didn't harden to my satisfaction and you ended up getting it all over your fingers...good, but not the result I wanted. The candy melts gave me the result I wanted.
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