This is from a cookbook I got at a yard sale last summer, called The Proof's in the Pudding. It's a Job Corps cookbook. But, these Job Corps people teach people how to cook yummy food, so I figured the cookbook was a safe bet. This is the first recipe I've tried out of it, with mixed results.
Pork Chops Supreme
4-6 pork chops
2/3 cup regular rice (I used brown rice)
4 tbsp chopped onion
2 cups water
1/2 can cream of celery soup
1 tsp instant chicken bouillon granules
1 cup chopped apples
2 tbsp butter, melted
2 tbsp brown sugar
1/2 tsp cinnamon
1 cup sliced apples
Brown chops in oil (it doesn't say how much, so I just used a tablespoon). Set aside; reserve drippings. In the same skillet, cook rice and onion in reserved drippings until rice is golden, stirring constantly. Stir in water, bouillon granules, and soup. Bring to boiling; stir in chopped apples. Turn mixture into a 9x13 baking dish; arrange chops on top. Bake, covered, @ 350 for 30 minutes. Combine butter, brown sugar, and cinnamon. Arrange sliced apples around chops and brush with mixture. Bake uncovered another 20 minutes or until apples and pork chops are tender.
So everyone liked the pork chops and sliced apples; the rice got mixed reviews. It did seem like a weird combination of flavors, what with the cream of celery soup and all. And, typical of how my rice comes out, it was too crunchy. I'm sure the leftovers will be better because it will have more time to soak up the liquid. So I'm not keeping this one. Hopefully the next one will be better.
Friday, January 29, 2010
Wednesday, January 27, 2010
English Muffins
So you may remember me calling my husband "Duke Frugal," in love of course, because of our continued attempts to save money. Of course I don't like to throw money out the window by any means, but sometimes it feels like it goes out that way...anyway since I started making my own bread instead of buying store bought, we have obviously saved a lot of money. I always used to go to the bread store, which (I was surprised that some people at work didn't know this so I shall explain briefly) is where they have day-old bread that didn't sell at grocery stores or just that they have an excess of. Besides bread, you can get bagels, english muffins, donuts, chips, milk, etc. So clearly you can buy many things there that are BAD for you. I love bagels, especially everything bagels. Also I love donuts. And Doritos. So not going to the bread store has not only saved me money, it has also saved me calories. But I have been missing english muffins and bagels lately. I was going to buy some last night at the store, but then I thought, why not just try making them? So I found this recipe at allrecipes.com...
English Muffins
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast (or 2 1/4 tsp if you don't have it in packets)
1 cup warm water (110 degrees F)
1/4 cup melted shortening (I wonder if melted butter would work)
6 cups all-purpose flour
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Now, when I have purchased english muffins in the past, I have definitely preferred the "fork split" version. Because then you don't end up with 7/8 of the muffin on one side and 1/8 on the other. Obviously I do not have a fork-split machine. I know you can buy an english muffin splitter (would Duke Frugal think that overrode the point of making them at home? Hmmmm). Anyway, 10 minutes was too long, at least on my griddle on my stove. Half of mine ended up burnt, which means Steve won't eat them, but Sam and I still will. They also don't have the "nooks and crannies" that Thomas english muffins pride themselves on having...these remind me more of these things we had as kids, Friehofer's puts them out, called "Australian toaster biscuits." I am eating one right now, just after it's been cooked, and it is good, just not a typical english muffin. I am not sold on these yet, but I think I will make them again just to try them a couple of times before I make my final decision. They might taste differently, too, toasted.
English Muffins
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast (or 2 1/4 tsp if you don't have it in packets)
1 cup warm water (110 degrees F)
1/4 cup melted shortening (I wonder if melted butter would work)
6 cups all-purpose flour
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Now, when I have purchased english muffins in the past, I have definitely preferred the "fork split" version. Because then you don't end up with 7/8 of the muffin on one side and 1/8 on the other. Obviously I do not have a fork-split machine. I know you can buy an english muffin splitter (would Duke Frugal think that overrode the point of making them at home? Hmmmm). Anyway, 10 minutes was too long, at least on my griddle on my stove. Half of mine ended up burnt, which means Steve won't eat them, but Sam and I still will. They also don't have the "nooks and crannies" that Thomas english muffins pride themselves on having...these remind me more of these things we had as kids, Friehofer's puts them out, called "Australian toaster biscuits." I am eating one right now, just after it's been cooked, and it is good, just not a typical english muffin. I am not sold on these yet, but I think I will make them again just to try them a couple of times before I make my final decision. They might taste differently, too, toasted.
Friday, January 22, 2010
Lemon Squares
Last night we had some friends over for a meeting and I made this for dessert. I love lemon bars. This is the first time I have tried to make them from scratch. One time I bought a mix for them, and that seemed just as complicated. So I guess it's from scratch from now on. It's hard to tell with these when they are done. I panicked and bought some ice cream in case they were not good, but they were. It's from the Betty Crocker cookbook...I only have one more dessert to make until I have made everything I wanted to make from this cookbook...
Lemon Squares
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 tsp grated lemon peel, if desired
2 tbsp lemon juice
1/2 tsp baking powder
1/4 tsp salt
2 eggs
powdered sugar
Heat oven to 350. Mix flour, butter, and powdered sugar. Press into ungreased 8x8 square pan, building up 1/2-inch edges. Bake crust 20 minutes. Beat remaining ingredients, except remaining powdered sugar, with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes (mine only took 20) or until no indentation remains when touched lightly in center (it also got darker than I thought it should be). Cool in pan on wire rack. Dust with powdered sugar. Cut into 1 1/2 inch squares.
So these were actually quite delightful. Tom aspirated the powdered sugar twice, but besides that, no issues. Steve predictably had ice cream with his lemon square, even though it was supposed to be a back up. A keeper.
Lemon Squares
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 tsp grated lemon peel, if desired
2 tbsp lemon juice
1/2 tsp baking powder
1/4 tsp salt
2 eggs
powdered sugar
Heat oven to 350. Mix flour, butter, and powdered sugar. Press into ungreased 8x8 square pan, building up 1/2-inch edges. Bake crust 20 minutes. Beat remaining ingredients, except remaining powdered sugar, with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes (mine only took 20) or until no indentation remains when touched lightly in center (it also got darker than I thought it should be). Cool in pan on wire rack. Dust with powdered sugar. Cut into 1 1/2 inch squares.
So these were actually quite delightful. Tom aspirated the powdered sugar twice, but besides that, no issues. Steve predictably had ice cream with his lemon square, even though it was supposed to be a back up. A keeper.
Thursday, January 21, 2010
Three-Cheese Manicotti
We had this for lunch on Sunday. The pastor that married us and his wife came over for lunch. We had SUCH a good time talking and reminiscing and the kids loved them too. So this recipe is from the Jan/Feb 2010 Simple & Delicious. It's supposed to be made with ground turkey, but I already had ground beef in the freezer so that's what I made it with. So so good.
Three-Cheese Manicotti
12 uncooked manicotti shells (these came in a box of 14, so I made 14)
1 lb ground beef or turkey
1 large sweet onion, chopped
1 jar (26 oz) three-cheese spaghetti sauce
2 tsp sugar
2 tsp italian seasoning
1 tsp onion powder
1 tsp garlic powder
2 cups shredded cheddar jack cheese
1 carton (15 oz) ricotta cheese
1/2 cup grated parmesan cheese, divided
1 egg
Cook manicotti according to pkg directions. Meanwhile, in large skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce into a greased 13x9 baking dish. Drain manicotti. In a large bowl, combine the shredded cheese, ricotta cheese, 1/4 cup of the parmesan cheese, and the egg. Stuff into manicotti shells (this was harder than I thought. Steve said he was suprised that Pampered Chef hadn't come up with a tool for that yet...maybe they have one that I am not aware of). Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining parmesan cheese. Cover and bake @ 350 for 35-40 minutes or until bubbly. 6 servings.
This was really very yummy. We had it with garlic bread and salad. Well, I didn't have much salad, but others did. Definitely another keeper, so so good!!
Three-Cheese Manicotti
12 uncooked manicotti shells (these came in a box of 14, so I made 14)
1 lb ground beef or turkey
1 large sweet onion, chopped
1 jar (26 oz) three-cheese spaghetti sauce
2 tsp sugar
2 tsp italian seasoning
1 tsp onion powder
1 tsp garlic powder
2 cups shredded cheddar jack cheese
1 carton (15 oz) ricotta cheese
1/2 cup grated parmesan cheese, divided
1 egg
Cook manicotti according to pkg directions. Meanwhile, in large skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce into a greased 13x9 baking dish. Drain manicotti. In a large bowl, combine the shredded cheese, ricotta cheese, 1/4 cup of the parmesan cheese, and the egg. Stuff into manicotti shells (this was harder than I thought. Steve said he was suprised that Pampered Chef hadn't come up with a tool for that yet...maybe they have one that I am not aware of). Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining parmesan cheese. Cover and bake @ 350 for 35-40 minutes or until bubbly. 6 servings.
This was really very yummy. We had it with garlic bread and salad. Well, I didn't have much salad, but others did. Definitely another keeper, so so good!!
Monday, January 18, 2010
Savory Minestrone
So my friend Tiffany had her gall bladder out, and Helping Hands was arranging meals. And my dear friend doesn't eat meat. So this was the soup I made to bring her after her surgery. Meatless and delicious mmmmmmmmm. This is the first recipe I tried from the cookbook my mom gave me for Christmas (she always gives me a cookbook at Christmas woot woot). It is the Church Potluck Slow Cooker cookbook. Even though this was supposed to be in the crock pot, I made it on the stove top because I ran out of time...
Savory Minestrone
2 tbsp olive oil
1 tbsp butter
2 onions, chopped
6 garlic cloves, minced
6 carrots, sliced
6 cups broth (either chicken or vegetable)
2 cups tomato juice (I was able to use 3 cans of the V8 juice I bought for the meatloaf recipe woot woot, now I only have 4 cans left!)
2 15 oz cans cannellini beans, drained
3 potatoes, peeled and cubed
1 tsp basil
1 tsp oregano
1 tsp salt
1/4 tsp white pepper (yes I bought white pepper...I don't really know what the difference is, but okay)
2 14 oz cans diced tomatoes, undrained
1 6 oz can tomato paste
1 cup orzo pasta (I used mini-ABC pasta because that's what I had)
1/2 cup grated Parmesan (I forgot that oops)
In large skillet, combine olive oil and butter over medium heat. When butter melts, add onions and garlic; cook and stir for 5 minutes.
Crock Pot method: Pour into 6-7 quart slow cooker. Add carrots, broth, tomato juice, beans, potatoes, basil, oregano, salt and pepper. Mix well. Cover and cook on low for 7-8 hours or until potatoes are tender. In large bowl, combine diced tomatoes and tomato paste until paste dissolves. Stir into slow cooker along with orzo. Cover and cook on high for 30-40 minutes or until soup is hot and orzo is tender. Top each serving with the cheese.
Stove Top method: Pour into stock pot (my dutch oven was barely big enough, so if you have a stock pot you should use it). Add carrots, broth, tomato juice, beans, potatoes, basil, oregano, salt and pepper. Mix well. Bring to a boil and then reduce heat; simmer until carrots and potatoes are tender (maybe like 30 minutes). In large bowl, combine diced tomatoes and tomato paste until paste dissolves. Stir into soup along with orzo. Continue simmering until pasta is tender. Top each serving with cheese.
So you guys know that I am not a fan of many things healthy or meatless. But this soup was GOOD. Whenever I make a meal for Helping Hands I try to make one meal that will feed us and them, just because it's easier. Well this meal made so much that I gave a big container to Tiffany and then we had a meal from it, and I have had two more meals from it since (it tasted so good as leftovers too). We had it with fresh bread (from the bread machine). A very yummy meal, that we will definitely have again.
Savory Minestrone
2 tbsp olive oil
1 tbsp butter
2 onions, chopped
6 garlic cloves, minced
6 carrots, sliced
6 cups broth (either chicken or vegetable)
2 cups tomato juice (I was able to use 3 cans of the V8 juice I bought for the meatloaf recipe woot woot, now I only have 4 cans left!)
2 15 oz cans cannellini beans, drained
3 potatoes, peeled and cubed
1 tsp basil
1 tsp oregano
1 tsp salt
1/4 tsp white pepper (yes I bought white pepper...I don't really know what the difference is, but okay)
2 14 oz cans diced tomatoes, undrained
1 6 oz can tomato paste
1 cup orzo pasta (I used mini-ABC pasta because that's what I had)
1/2 cup grated Parmesan (I forgot that oops)
In large skillet, combine olive oil and butter over medium heat. When butter melts, add onions and garlic; cook and stir for 5 minutes.
Crock Pot method: Pour into 6-7 quart slow cooker. Add carrots, broth, tomato juice, beans, potatoes, basil, oregano, salt and pepper. Mix well. Cover and cook on low for 7-8 hours or until potatoes are tender. In large bowl, combine diced tomatoes and tomato paste until paste dissolves. Stir into slow cooker along with orzo. Cover and cook on high for 30-40 minutes or until soup is hot and orzo is tender. Top each serving with the cheese.
Stove Top method: Pour into stock pot (my dutch oven was barely big enough, so if you have a stock pot you should use it). Add carrots, broth, tomato juice, beans, potatoes, basil, oregano, salt and pepper. Mix well. Bring to a boil and then reduce heat; simmer until carrots and potatoes are tender (maybe like 30 minutes). In large bowl, combine diced tomatoes and tomato paste until paste dissolves. Stir into soup along with orzo. Continue simmering until pasta is tender. Top each serving with cheese.
So you guys know that I am not a fan of many things healthy or meatless. But this soup was GOOD. Whenever I make a meal for Helping Hands I try to make one meal that will feed us and them, just because it's easier. Well this meal made so much that I gave a big container to Tiffany and then we had a meal from it, and I have had two more meals from it since (it tasted so good as leftovers too). We had it with fresh bread (from the bread machine). A very yummy meal, that we will definitely have again.
Bacon Cheeseburger Roll Ups
I have still been cooking this last week, but not posting much since we have been rather consumed with what's going on in Haiti...I am going to try to catch up today...
I am going to attempt a new thing to teach my kids about meal planning, cooking, and serving (oh and clean up hee hee). I let Sam pick a recipe from the Jan/Feb 2009 Simple & Delicious, he made a list of the things we needed to make it, and then we made it together...I did the cutting and the frying pan stuff and he did most of the rest. So here is Sam's new recipe. He said he picked it because he loves bacon (he gets that from me since Steve doesn't like it--but he does eat it for the sake of unity in the home ha ha).
Bacon Cheeseburger Roll Ups
1 lb ground beef
6 bacon strips, diced
1/2 cup chopped onion
1 pkg (8 oz) velveeta, cubed
1 tube (16.3 oz) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup mustard
In a large skillet, cook the beef, bacon, and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from heat. Flatten each biscuit into a 5-inch circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam-side down on a greased baking sheet. Bake @ 400 for 18-20 minutes or until golden brown (ours only took 16 so watch them closely near the end). In a small bowl, combine ketchup and mustard and serve with roll ups. 8 servings.
So Sam really liked these. Nathan and Emma ate them too so that was good. They actually weren't bad, even though nothing healthy about them. Sam wants to save this one so I guess we will.
I am going to attempt a new thing to teach my kids about meal planning, cooking, and serving (oh and clean up hee hee). I let Sam pick a recipe from the Jan/Feb 2009 Simple & Delicious, he made a list of the things we needed to make it, and then we made it together...I did the cutting and the frying pan stuff and he did most of the rest. So here is Sam's new recipe. He said he picked it because he loves bacon (he gets that from me since Steve doesn't like it--but he does eat it for the sake of unity in the home ha ha).
Bacon Cheeseburger Roll Ups
1 lb ground beef
6 bacon strips, diced
1/2 cup chopped onion
1 pkg (8 oz) velveeta, cubed
1 tube (16.3 oz) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup mustard
In a large skillet, cook the beef, bacon, and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from heat. Flatten each biscuit into a 5-inch circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam-side down on a greased baking sheet. Bake @ 400 for 18-20 minutes or until golden brown (ours only took 16 so watch them closely near the end). In a small bowl, combine ketchup and mustard and serve with roll ups. 8 servings.
So Sam really liked these. Nathan and Emma ate them too so that was good. They actually weren't bad, even though nothing healthy about them. Sam wants to save this one so I guess we will.
Saturday, January 9, 2010
Mom's Meat Loaf
The name of this recipe is Mom's Meat Loaf, but don't be fooled. It is NOT my mom's meatloaf recipe. My mom makes a great meat loaf. Whenever it's my birthday I ask her to make it. I have made meatloaf by her recipe and it doesn't taste the same when I make it (even using her recipe). I think it may be because #1 she uses different BBQ sauce than me and #2 I just like it when she makes the meatloaf. It is not my birthday if I don't have my meatloaf (hmmm maybe this could be a method of not aging?). My mom says it may also be because I use hamburger that is too lean, and for a good meatloaf you need burger that's a bit more fatty, so it stays moist. So with that in mind I used 85% lean hamburger instead of my usual 90% for this recipe. I figured I might as well try this meatloaf recipe since I can't duplicate my mom's. Gonna try a whole new thing, and make it my own, dawg. This one is from Simple & Delicious also.
Mom's Meat Loaf (but not Monika's mom's meatloaf)
1 egg, lightly beaten
1 can (5.5 oz) V8 juice (you cannot buy just one can this size @ the Walmart. I now have 7 more cans of this under the cupboard...if anyone wants to have one to try this recipe, let me know!!)
1/2 cup seasoned bread crumbs
1 envelope onion soup mix
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1 1/2 lbs ground beef
1/3 cup ketchup
In a large bowl, combine all ingredients except hamburger, then crumble beef over mixture and mix well. Pat into an ungreased 9x5 inch loaf pan. Bake, uncovered, @ 350 x 30 minutes. Spread ketchup over top; bake 5-10 minutes longer or until no pink remains and meat thermometer reads 160 (this took like 15-20 minutes longer after I added the ketchup). 8 servings.
We had this with mashed potatoes. The kids all ate this so I count that as a success. I thought it was quite salty, I guess that's to be expected with V8 juice and onion soup mix as ingredients. I suppose once I use up my 7 remaining cans of V8 juice, I could buy the low-sodium kind next time. But that will be in like 5 years and I'll probably have forgotten by then. Anyway I did find this meatloaf to be yummy and moist. So I'll keep it to have in the months that my birthday is not, and let my mom do it in November =0)
Mom's Meat Loaf (but not Monika's mom's meatloaf)
1 egg, lightly beaten
1 can (5.5 oz) V8 juice (you cannot buy just one can this size @ the Walmart. I now have 7 more cans of this under the cupboard...if anyone wants to have one to try this recipe, let me know!!)
1/2 cup seasoned bread crumbs
1 envelope onion soup mix
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1 1/2 lbs ground beef
1/3 cup ketchup
In a large bowl, combine all ingredients except hamburger, then crumble beef over mixture and mix well. Pat into an ungreased 9x5 inch loaf pan. Bake, uncovered, @ 350 x 30 minutes. Spread ketchup over top; bake 5-10 minutes longer or until no pink remains and meat thermometer reads 160 (this took like 15-20 minutes longer after I added the ketchup). 8 servings.
We had this with mashed potatoes. The kids all ate this so I count that as a success. I thought it was quite salty, I guess that's to be expected with V8 juice and onion soup mix as ingredients. I suppose once I use up my 7 remaining cans of V8 juice, I could buy the low-sodium kind next time. But that will be in like 5 years and I'll probably have forgotten by then. Anyway I did find this meatloaf to be yummy and moist. So I'll keep it to have in the months that my birthday is not, and let my mom do it in November =0)
Peanut Butter Oatmeal Cookies
So these only have 5 ingredients which is very cool. Also they are gluten-free, so if you have people in your circle of friends that require that, this is a good recipe. Still not wicked healthy, since ya know, peanut butter and brown sugar, but they are gluten-free so that's something...from the latest Simple & Delicious.
Peanut Butter Oatmeal Cookies
1/2 cup chunky peanut butter (I do NOT like chunky so I used creamy)
1/2 cup brown sugar
1 egg
1 1/4 cups quick oats
1/2 tsp baking soda
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well. Drop by tablespoonfuls 2 inches apart onto greased baking sheets; flatten slightly. Bake @ 350 for 6-8 minutes. Remove to wire racks to cool. 2 dozen.
Okay you have to flatten these to the size you want the cookies to be. They didn't spread or rise at all really. Also I only got 15 cookies out of this recipe, so you would have to double it if you wanted more than a few. Okay so these were good, but not as good as flour-based peanut butter cookies. But I'm still keeping the recipe because it's good to have recipes to accomodate people with different food allergies. For like making them meals and stuff. Nathan doesn't usually like any cookies unless they are chocolate chip, but he helped me make these from start to finish, and he ate a few too. All the kids were convinced that they hated oatmeal when Steve tried to give it to them for supper the other night. So this was a good recipe in convincing them that they do not hate oatmeal. A spoonful of peanut butter helps the medicine go down.
Peanut Butter Oatmeal Cookies
1/2 cup chunky peanut butter (I do NOT like chunky so I used creamy)
1/2 cup brown sugar
1 egg
1 1/4 cups quick oats
1/2 tsp baking soda
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well. Drop by tablespoonfuls 2 inches apart onto greased baking sheets; flatten slightly. Bake @ 350 for 6-8 minutes. Remove to wire racks to cool. 2 dozen.
Okay you have to flatten these to the size you want the cookies to be. They didn't spread or rise at all really. Also I only got 15 cookies out of this recipe, so you would have to double it if you wanted more than a few. Okay so these were good, but not as good as flour-based peanut butter cookies. But I'm still keeping the recipe because it's good to have recipes to accomodate people with different food allergies. For like making them meals and stuff. Nathan doesn't usually like any cookies unless they are chocolate chip, but he helped me make these from start to finish, and he ate a few too. All the kids were convinced that they hated oatmeal when Steve tried to give it to them for supper the other night. So this was a good recipe in convincing them that they do not hate oatmeal. A spoonful of peanut butter helps the medicine go down.
Saturday, January 2, 2010
Snow Ice Cream
Happy new year!!! And happy big blizzard!! Tonight we have a guest chef on our NRN newsletter, my dear friend Phyllis from church just posted a recipe for Snow Ice Cream and she thought what with current conditions outside, it would be great to share with you!!
Snow Ice Cream
1 gallon of fresh snow
1 cup sugar
1 tablespoon vanilla
2 cups cream
Stir snow, sugar and vanilla...add cream to the consistencey you like and enjoy.
Of course we might not all have cream on hand (right now if I made this I would have to use chocolate raspberry coffee creamer) but we should all get some! That way next time this strikes we will be ready! How fun, I never would have thought of doing this!
p.s. for those of you who are vegetarian, this is a meatless recipe. Hee hee. Of course if you are a vegan you still can't make this, unless you have like soy creamer or something.
Hope you are all very blessed in the new year!!
Snow Ice Cream
1 gallon of fresh snow
1 cup sugar
1 tablespoon vanilla
2 cups cream
Stir snow, sugar and vanilla...add cream to the consistencey you like and enjoy.
Of course we might not all have cream on hand (right now if I made this I would have to use chocolate raspberry coffee creamer) but we should all get some! That way next time this strikes we will be ready! How fun, I never would have thought of doing this!
p.s. for those of you who are vegetarian, this is a meatless recipe. Hee hee. Of course if you are a vegan you still can't make this, unless you have like soy creamer or something.
Hope you are all very blessed in the new year!!
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