Why wait for Christmas for your favorite cookies. Part 1


Healthy Oatmeal Cookies that disappear quickly. Combination of Quaker Oats Recipe and Alton Brown Recipe.

    • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    • 1/2 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 1-1/2 Cup(s) Oat Bran
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 Cup(s) raisins


    Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined oat bran, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

    Crescent Moon Cookies


    1/2 cups powdered sugar
    1 cup Land O Lakes® Butter, softened
    1 1/2 teaspoons almond flavoring
    2 3/4 cups all-purpose flour
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    powdered sugar
    Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

    Divide dough into quarters. Cover; refrigerate 1 hour.

    Heat oven to 375°F.

    Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)
    Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.

    Hazelnut Ball Cookies


    • 1 cup butter, softened
    • 1 cup powdered sugar, divided
    • 1 tsp. vanilla
    • 2 cups flour
    • 1 cup finely chopped hazelnut


    • Heat oven to 350°F.
    • Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
    • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
    • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.

    Apple pancake……hmmmmm.

    applepancake2This recipe requires a 10-inch oven proof pan, I used a cast iron skillet when I made this recipe and it turned out great.
    Batter: 1/2 cup all-purpose flour (about 2 1/4 ounces), 1/2 teaspoon baking powder, 1 tablespoon granulated sugar, 1/8 teaspoon salt, 1/8 teaspoon grated whole nutmeg (using fresh is always better), 2 large eggs, 1 cup milk, 2 tablespoons butter (melted), 1 teaspoon vanilla extract.
    Apple mixture: Cooking spray, 1/2 cup granulated sugar (divided), 1/2 teaspoon ground cinnamon, 1/2 teaspoon grated whole nutmeg, 1 cup thinly sliced Granny Smith or other firm tart apple.
    Remaining ingredients: 1 tablespoon powdered sugar.
    Prepare batter, lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine eggs, milk, butter, and vanilla in a small bowl, stirring with a whisk. Let stand 30 minutes.
    Preheat oven to 425 degrees.
    Prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in even spokelike layer in pan. Sprinkle remaining 1/4 cup sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
    Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with spatula. Gently slide pancake onto serving platter. Sift powdered sugar over top.
    Great quick and easy warm snack for 6.

    Something quick and yummy…with store refrigerated biscuits.

    I’ve talked about making things with Pillsbury rolls but now for something else yummy and easy.
    Carmel Bubbles
    1 can of refrigerated biscuits (small biscuits not the big ones)
    1/4 cup and 2 Tablespoon of Brown Sugar
    2 Tablespoons & 2 teaspoons water.
    Grease a 9″ cake pan set aside.
    In a small sauce pan, melt brown sugar, butter and water together till nice and mixed and smooth.
    Cut each biscuit into four pieces and roll them in the brown sugar mix with spoon and place in the cake pan.
    Bake at 450 degrees for about 10-15 mins. Remove from oven let rest about a min then flip over onto a plate and hand everyone a fork. be sure to let it cool before you start popping them into your mouth.

    Jam filled Biscuits
    Oven preheated to 350 degrees. Put parchment paper on a backing sheet.
    1 can of Big refrigerated biscuits
    Your flavor of jam and/or chocolate morsels
    Separate the biscuits and place a few morsels and say about 1/2 tsp, jam in the center and then press the edges shut. Sprinkle top with little sugar.
    Then back about 12-14 min. Serve warm.
    Not much work but they are yummy.


    Here are a few from this fun plate.
    Cranberry Walnut Oatmeal Cookies (Crisco Recipe)
    3/4 cup Crisco Butter Flavor Shortening or 1 Butter flavored Baking Stick
    3/4 cup sugar
    3/4 cup firmly packed brown sugar
    2 large eggs
    2 tsp. vanilla extract
    1 cup All Purpose Flour
    1 tsp. baking soda
    1 tsp. ground cinnamon
    1/4 tsp. salt
    2 3/4 cups old-fashioned rolled oats
    1 cup dried cranberries
    1 cup chopped walnuts
    Makes 3 dozen.
    Heat oven to 350 degrees. coat baking sheets with no-stick spray. Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets. Bake 10-12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

    Almond Lace Wafers (can’t remember where my mom found this recipe, it’s really old.)
    3/4 cup ground unblanched almonds
    1/2 cup butter
    1/2 cup sugar
    1 tablespoon flour
    1 tablespoon heavy cream
    1 tablespoon milk
    Ground almonds until mealy. Combine nuts with all the ingredients in a saucepan. Cook over low stirring constantly until butter melts. Then remove from heat. Drop by teaspoonfuls on non-stick cookie sheets about 3 inches apart, they will spread. Bake in a preheated oven at 350 degrees for 5 to 6 mins or until they turn a light caramel color with bubbly enter. Let stand on sheet for about 1/2 minute then transfer to paper towel to cool. They will be very fragile but very delicious.

    Chocolate Scotcheroos (very old recipe too)
    Bring 1 cup sugar and 1 cup light corn syrup to a boil in a 3 quart saucepan. Remove from heat. add in 1 cup peanut butter, mix well. then add 6 cups Rice Krispies. Press into buttered 13″ X 9″ pan. Melt in another pan a 6 oz. package of semi-sweet chocolate morsels and 6 oz package of butterscotch morsels. Spread over krispies and chill till firm.

    Rum Balls (although this year I also used Kahlua)
    1 cup vanilla wafers crushed
    1 cup chopped nuts, I’ve used everything from walnuts to pecans, even almonds.
    1 cup powdered sugar
    2 tbsp. rum
    2 tbsp. brandy
    2 1/2 tbsp. Karo syrup
    2 tbsp. chocolate powder

    Mix it all together and roll into balls. Then roll in extra powdered sugar.
    You can substitute whiskey or other alcohol for the rum and brandy.
    We tried the new Cinnamon Spice Kahlua for one batch, it was great.

    Simple Deep Dish Apple Crisp

    This recipe came by way of a little know book called, Indian Cookin by Frances L. Whisler.

    Peel and slice firm, tart apples, put slices in large pie plate until full. Topping: Beat two eggs and 1 cup sugar together, add 2 tbsp. melted butter. Beat well. Fold in 1 cup sifted flour, with 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. vanilla. Spread mixture over apples and bake. 350 degrees until the apples are done and top crisp. 45 min.

    We have tried this with different fruit and seasonings and nuts. Cinnamon and walnuts was a great addition to this apple crisp.

    Try some other ideas and let us know how they worked for you.

    Dipping the Artichoke!

    Artichoke Dip, Spinach Artichoke Dip and the list goes on and on. So people don’t like the taste of artichokes, but there is a trick that makes some of the naysayers say yes. The little trick is marinated artichoke hearts. Reese’s makes marinated artichoke hearts that will take the taste they don’t like away and make you the hit of the party.Two basic ingredients in every artichoke dip are artichoke hearts and Parmesan cheese, and then it gets interesting.

    Simple Basic Dip

    1 14oz can of artichoke hearts, drained and diced

    1 cup mayonnaise

    2 cups Parmesan Cheese

    Salt and Pepper

    Mix large bowl and then trasfer to large glass pie plate.

    Microwave or Broil for a 5 mins, if broiling don’t let it get too brown.

    Creamy Simple Dip

    1 8oz Brick Cream Cheese

    1 10oz Original Philly Cooking Cream Cheese

    1 cup Parmesan Cheese

    2 tablespoons mayonnaise

    ¼ teaspoon Litehouse brand freeze dried garlic

    ¼ teaspoon Litehouse brand freeze dried red onion

    ½ to 1 teaspoon paprika, for added kick

    ½ to 1 teaspoon cayenne pepper

    a little parsley for added color

    2 14oz jars of marinated artichoke hearts, drained and diced

    Mix in large bowl then trasfer to large pie plate. Baked or broil till the top is lightly browned. From this point you can add things like green pepper, jalapeños, crab, chicken, spinach, mozzarella or whatever you what to try.Serve with sliced baguette, bagel chips, crackers, tortilla chips, go with what you like.

    Just remember to have fun with this dip and don’t make it a challenge.

    Pillsbury Orange Rolls with a twist.

    Bread pudding is another one of those recipes that has a multitude of differing creations.Running across a new innovationon the Pillsbury website that leads it’s was to a new creation.Keep in mind the original recipe was part of the Pillsbury Bake-Off  last year by Kristi Strong.

    2 (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

    2 cups half-and-half

    4 whole eggs

    1/3 cup sugar

    1 Granny Smith apple, cored, peeled and diced

    1 Macintosh apple, cored, peeled and diced

    ½ cup chopped walnuts

    ½ cup golden raisins


    The icing from the sweet rolls

    2 tablespoons butter

    ¼ cup spiced rum

    Preheat oven to 400°F. Spray cookie sheet with cooking spray, then place rolls 1 inch apart. Bake for 10 to 15 mins or until lightly brown. Remove from oven and let cool completely.Spray 8” square baking dish and turn oven down to 350°F. Take all but 4 rolls and cut them into ½ inch to 1 inch pieces and place them in a large bowl.In separate bowl, mix eggs, sugar and half and half, after thoroughly blended add to large bowl and mix with roll pieces.Then add apples, walnuts and raisins and mix well. Place them in the square baking dish.Bake at 350°F for 50 to 60 mins. A toothpick inserted should come out clean when ready and bread pudding should be a medium brown.In a sauce pan combine icing, butter and rum at low heat, serve sauce over warm bread pudding.

    Trust me everyone will be surprised how you made them.