Chewy Oatmeal Cookies

Chewy Oatmeal-Raisin Cookies

 By Nancy Dell-Aria from Woman's Day

September 1, 2004 

These cookies are great in my opinion for a couple of different reasons. First they are made of ingredients that are commonly found in my kitchen and second because there are only 60 calories for cookie. Making this cookie lover who would like to get fit very happy.

2 sticks (1 cup) butter, softened
3/4 cup packed light-brown sugar
1/4 cup each granulated sugar and light molasses
2 large eggs
1 Tbsp vanilla extract
1 tsp each baking soda and cinnamon
1/4 tsp salt
1 3/4 cups all-purpose flour
3 cups old-fashioned oats
1 cup raisins

Heat oven to 350°F. Lightly coat baking sheet(s) with nonstick spray. Beat butter and sugars in a large bowl with mixer on medium-high speed until fluffy. Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled). On low speed beat in flour. Stir in oats and raisins. Drop level tablespoons 1 1/2 in. apart on a baking sheet.  Bake 8 to 10 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.Store airtight at room temperature up to 5 days or freeze up to 3 months

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Hamburger Rice Casserole

2-3 Cups cooked rice
1/2-1 lb. ground hamburger
1 Tablespoon soy sauce
 2 cans cream mushroom soup
top with can fried onions

Step 1: Make rice.
Step 2: While rice is cooking, brown hamburger. Drain and set aside.
Step 3: Mix cooked rice with browned hamburger.
Step 4: Stir in cream of mushroom soup and soy sauce.
Step 5: Taste test and add more soy sauce if desired.

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Caramelized Onion Dip

Caramelized Onion dip

2 tablespoons unsalted butter
2 medium onions, thinly sliced
kosher salt and black pepper
1 8-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
thick-cut potato and vegetable chips, for serving

Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool. In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.

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Rocky Road Fluff Bars

Rocky Road Fluff Bars

3 T butter

12 ounces chocolate chips 

1 can sweetened condensed milk

15 oz (or so) mini marshmallows

2 cups dry roasted almost, chopped

Melt butter and chips over low heat. Add sweetened condensed milk and about 10 oz marshmallows (doesn’t have to be exact). Heat until marshmallows are melted. Scatter 1 cup almonds and half of the reserved marshmallows on the bottom of a greased 9x13 pan. Pour chocolate mixture on top and top with the rest of the almonds and marshmallows. Refrigerate before cutting. Best when cold.

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How Buying In Bulk and a Freezer Helps Save Money

I simply love to save money I am sure that is something many individuals love to do. Shopping smart is one way that I am able to save money. When we get those great buys the next thing we all must learn is how and where to store the items we purchase. Buying in bulk is a great way to save money and having a freezer is another investment to help save money. To help you save a bit of money I have composed a list of items that can be stored in the freezer and for how long. 

• Chicken broth, three months
• Coconut (grated), two months
• Gingerroot, two months
• Hard cheeses (such as Parmesan, Romano, Cheddar, and Swiss), six months
• Milk, one month (Freeze the carton upright.)
• Nuts, two months
• Pancakes and waffles, one month (Reheat these straight from the freezer.)
• Rice (cooked and frozen in small portions), one month
• Tomato paste, three months
• Unsalted butter, six months

Til next time enjoy saving $$ and be on outlook for more great tips

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Cold Weather Favorite --- Homemade Chicken Noodle Soup

Chicken Noodle Soup

Chicken and Stock

1 (5-pound) chicken, quartered

6 cup(s) water

6 cup(s) low-sodium chicken broth

4 large carrots, cut into 1-inch pieces

3 large stalks celery with leaves, cut into 1-inch pieces

2 small parsnips, cut into 1-inch pieces

1 large onion, cut into 8 wedges

8 large sprigs flat-leaf parsley

3 clove(s) garlic, smashed

Soup

2 cup(s) baby carrots, cut into 1 1⁄2-inch pieces

1 cup(s) sliced celery

1 cup(s) parsnip, peeled, diced

1 tablespoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2⁄3 cups)

2 tablespoon(s) chopped flat-leaf parsley



Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside. Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

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Pizza Soup

Pizza Soup

8 oz.(2 small cans) sliced mushrooms
1 Can black olives sliced
4 Cups water
15 oz. pizza sauce or spaghetti sauce
2 Tablespoons Italian seasoning

Chopped pepperoni, chopped Canadian bacon chopped green peppers or other favorite pizza toppings
Mix all ingredients together and simmer 15-20 minutes. This soup is great served with breadsticks or French bread.

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Pecan Pie Bars

Pecan Pie Bars

Makes 24 bars

For the Shortbread Crust:
1 1/2 sticks cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed, light brown sugar
1/2 teaspoon salt

For the Pie Filling:
2 heaping cups of whole pecans
1 stick (1/2 cup) unsalted butter
1 cup packed, light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Line a 13 x 9 x 2-inch pan with parchment paper or foil leaving some excess hanging over the ends.

To make the crust, cut the butter into a 1/2-inch dice. Then, in a food processor fitted with a metal blade, process all the ingredients for the crust together until the mixture begins to form tiny lumps and appears downey, about 30-45 seconds. Put this mixture into the prepared pan and using your hands or a big spatula, evenly press the shortbread crust into the bottom of the pan. Bake in the middle of the oven until golden, about 18-20 minutes.

While the shortbread crust is baking, prepare the filling.

To make the filling, roughly chop the pecans. It's ok to have some whole pecans and some pecan pieces. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for about 1 minute. Remove from heat and stir in vanilla extract and pecans. Pour the pecan filling into the hot shortbread crust and spread as evenly as possible. Bake in the middle of the oven until bubbling evenly all over, about 12-15 minutes.

Cool completely, lift out of the baking pan using the overhanging parchment or foil and cut into bars. At this point, you can just start eating the bars, they are very tasty plain. You can also dip them in chocolate if that is your thing.
These bars will keep, covered, for at least 5 days at room temperature (if they last that long!).

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Be Careful On Your Road Trip

Currently in our neck of the woods we will be entering spring (hopefully) before to long. This means time to get out and about. There are so many things to see out there that we all sort of get a bit excited. However, the driver should never get too distracted as it is distracted driving that can become dangerous 

Between the ongoing inside the car and what may be going on outside the car distracted driving can easily happen. While distracted driving can lead to disaster there are ways to avoid this from happening or at least mitigate it a bit. Here are a few things that you can easily do: 

•  Keep food, drinks, wipes and anything else in easy reach. 
•  Get plenty of rest. A tired driver is dangerous and often can be as dangerous as those under the influence. Being tired also increase the risk of becoming distracted which is what we are trying to avoid. If you need to stop along the route do so before you start getting overly tired 
• Make a plan and map out where you are going Deadlines should be off when you are on that long looked forward to road trip. How long will your journey take you?? Where can you stop to rest or be entertained along the way?? Being ahead of time will help you stay calmer helping you to enjoy that trip

While these tips should help you and those you love on your journey it always helps to be prepared for that "just in case" time. Traffic incidents do happen even when following all rules of the road and trying to be a good driver. Being prepared will help you in these times of need. Prepare a place in your vehicle for a first aid kit, a blanket, and a list of phone numbers you may need. 

Do you have any other tips to share?? 

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Pull Apart Crescent Rolls

Pull Apart Veggie

Croissant Rolls
2 cans croissants
4 to 8 ounces cream cheese, softened (can be low fat)
1/2 cup sour cream (can be low fat)
seasoning (I used a half a packet of ranch dressing mix) various veggies of your choice (aren't they pretty)

Open the can of croissants but leaved them rolled up. Cut each can into 16 slices and arrange on a cookie sheet just barely touching (in whatever design you like). Bake according to the direction on the package but watch to make sure they don't overcook. Cool rolls completely. You can transfer them to a serving dish, if desired. They should all be stuck together. Mix together cream cheese, sour cream, and seasoning until the desired consistency (spreadable). Spread on cooled croissants, covering up any holes between the rolls. Sprinkle veggies on top and serve. Rolls should easily pull apart. Leftovers will keep in the refrigerator for at least 3 days in a sealed container.

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