Here is a great quick holiday recipe. I love oatmeal cookies but I never really cared for raisins in oatmeal cookies, so most of the time I would leave them out. Then I stumbled across this recipe while searching the internet and instead of using raisins they used cranberries. So I decided to bake them and I thought they were amazing. They are not overly sweet but sweet enough to enjoy with a cup or coffee or tea.
- In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
- Stir in the flour mixture until just combined. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
- Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
- Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
- Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
Here is a delicious recipe one of my friends gave me. They are sort of like ginger snaps but with at really strong molasses taste. Enjoy!!
- 2/3 cup vegetable oil
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup white sugar
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl mix oil and 1 cup of sugar.
- Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices.
- If necessary, add more flour to make a firm dough.
- Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar.
- Place 3 inches apart on an ungreased baking sheet.
- Bake 12 to 14 minutes or until tops crack.
- Remove from baking sheet and cool on rack.
Hi everyone!! If you’re reading this you made it through another Thanksgiving feast and survived the ensuing food coma. But now you have all those leftovers. What should you do with all that amazing food, even though if your like me you’re already tired of it? Well I got a pretty basic recipe that I already do without leftovers but as I was scouring the internet I found this one that is really similar to my basic one. It has been adapted to use with leftovers: Crispy Mashed Potato & Stuffing Patties. Enjoy!!
Crispy Mashed Potato & Stuffing Patties
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped onion
- 1/4 teaspoon pepper
- 2 cups leftover mashed potatoes
- 2 cups leftover chopped cooked turkey
- 2 cups leftover stuffing
- 2 tablespoons butter
- 2 tablespoons canola oil
- Unsweetened applesauce, optional
- In a large bowl, whisk eggs, onion and pepper.
- Stir in potatoes, turkey and stuffing.
- In a large skillet, heat butter and oil over medium-high heat.
- Working in batches, drop potato mixture by 1/2 cupful into skillet
- Press to flatten slightly.
- Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels.
Hi all!! With the holidays coming I figured I would post a classic recipe I am sure almost everyone loves: Pecan Pie!! I know I do and my husband is always waiting for this time of year just for that. A lot of people think it is difficult but to be honest it is one of the simplest pie recipes I know. Enjoy!!
- 1 3/4 cups white sugar
- 1/4 cup dark corn syrup
- 1/4 cup butter
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
- 1 (9 inch) unbaked pie shell
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!
Pomegranate Roasted Chicken
- 1 cup pomegranate juice
- 3-pound whole chicken
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken stock
- 1 tablespoon fresh thyme
- 1 cup pomegranate seeds
- Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
- Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
- Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
- Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
- Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
- 2 cups flour
- 1/3 cup sugar + and extra T for sprinkling
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t salt
- 8 Tbls butter, 1 stick or 113gm (cold or frozen)
- 3/4 cup pomegranate seeds
- 1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
- 1 large free-range egg
- Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
- Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
- Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
- Empty the dough onto a well floured surface and need briefly so that it comes together.
- Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
- Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
- Bake for about 15 minutes until golden brown.
Hi all!! Today I got a recipe for those cold days that are coming and the best part…it’s a slow cooker recipe!! I love my slow cooker so much. I can just dump everything in with little prep and have an amazing meal in the evening. I could go on forever about my slow cooker so I will stop and get back to the recipe 🙂
This recipe is a really simple one that really does not take too long to put together but turns out amazing. The lentils, ham, and other vegetables are the perfect filling for a cold winter night. Just pair it up with biscuits or cornbread and you have the perfect meal. Enjoy!!
- 1 cup dried lentils
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups diced cooked ham
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon black pepper
- 32 ounces chicken broth
- 1 cup water
- 8 teaspoons tomato sauce
- In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham.
- Season with basil, thyme, oregano, the bay leaf and pepper.
- Stir in the chicken broth, water and tomato sauce.
- Cover and cook on Low for 11 hours.
- Discard the bay leaf before serving.
Well we finally started to cool down a bit…I mean when you go from having 90 degree weather to 60 degree I would definitely call that a cool down wouldn’t you? So with that in mind, I thought I would get out my slow cooker and cook up something to warm you from the inside out. This recipe does just that. As I have said before, I love shrimp and most recipes with shrimp I will give a try at least once. Of course I love jambalaya and if I have the time I fix it quite often. Enter the slow cooker. I love my slow cooker. I can honestly tell you I use my slow cooker for so many different things. It makes my life so amazingly simple. I don;t know what I would do without it. Anyway…back to the recipe. I found this recipe online and to be honest it is really good easy recipe for Jambalaya…Hope you enjoy it!!
- 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
- Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- Stir in the shrimp during the last 30 minutes of cook time.