Chocolate Chip Peanut Butter Oatmeal Cookies

Can't decide what kind of cookie to make?  Why not make a mixture of all your favorites!

Ingredients:

1/2 c butter, softened to room temperature
3/4 c brown sugar
1/2 c white sugar
1/3 c peanut butter
1 egg + 1 yolk
2 tsp vanilla extract
1 1/4 c all-purpose flour
1 c old fashioned whole oats
1/2 tsp baking soda
1 c chocolate chips (I used semi-sweet)
Optional: add 1/2 c peanut butter chips, butterscotch chips, white chocolate chips, toffee bits, raisins, nuts, seeds, etc.

Directions:
Combine room-temperature softened butter with the sugars and cream together. Then stir in the peanut butter.  Add the egg + yolk and vanilla extract, and mix. Then add the oats, baking soda, and flour (slowly) and mix.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.  Finally, add the chocolate chips and any optional chips you’re using and stir in.

Scoop golf ball sized balls onto a cookie sheet, about 2 inches apart.  They spread but not much (a tip to reduce spreading is to refrigerate and chill the dough prior to baking)
Bake at 325F for approximately 10-12 minutes.  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let them sit and cool well before eating.

Yields: 2 dozen medium/larger cookies or 3 dozen smaller cookies.

Apricot Dijon Glazed Chicken

I made a whole bunch (and I do mean A LOT!) of peach freezer jam last fall when my peach tree was overflowing with yummy goodness.  But it turns out that my kids don't like peach jam and there's no way I can eat it all myself.  I've had this recipe for years and years but it just occurred to me to try and use peach jam instead of apricot.  And guess what?  It was awesome, that's what!  So I guess I've found a great way to use up all that jam and my kids don't even know they're eating it.  By the way, there really wasn't anything wrong with the jam...it just wasn't strawberry or grape so therefore it was too "different."  I know jam and mustard don't seem like they go together, but believe me, it works.  It has kind of an Asian sweet and sour taste to it.  Try it tonight!

Ingredients:
8 chicken thighs (I used tenders instead)
1 jar (12 oz) apricot jam (or peach)
2 Tbsp. Honey
2 Tbsp. Dijon Mustard

Bring jam, honey and mustard to a boil in a small saucepan.  Reduce heat to medium-low and simmer until it's thickened and reduced to about half (about 15 minutes.)  You don't have to stir it constantly, but frequently.  And definitely don't let it boil over because that would be a terrible mess.  I'd probably move instead of clean it up! Put chicken into a 9X13 pan and salt and pepper.  Pour the sauce over the top and spread it evenly.  Bake at 425 for 30 minutes or until chicken is cooked through.  Serve over rice. 

Chocolate Syrup for Pancakes/Waffles

I've been kind of on a syrup kick lately.  Once I realized there was more to syrup than just maple I've been keeping an eye out for other syrup recipes.  I found this recipe on Pinterest and decided to try it out this morning.  It was a hit with all of us!

Ingredients

• 1 stick butter
• 3/4 cup commercially prepared chocolate milk (full-fat version)*
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Instructions

1. In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, chocolate milk, and sugar. Bring to a boil, stirring continuously.
2. Remove from heat and whisk in vanilla and soda (it will foam)
3. Serve over hot pancakes or waffles.

*I didn't have commercially prepared chocolate milk so I just mixed some Hershey's syrup into the milk until it was pretty chocolately looking.  I thought it worked great, but I do want to try it with commercially prepared chocolate milk and see if there's a difference. 

Recipe found here.

Homemade Pancake Mix

Ingredients:
8 cups all-purpose flour (you could substitute 2 cups with whole wheat flour for a healthier version.)
2 cups powdered milk
3/4 cup sugar
1/4 cup baking powder
1 Tbsp. salt


1. Mix all ingredients together well and store in an airtight container.  Makes about 5 batches.

Then use the following recipe to make the batter.

PANCAKE BATTER
2 1/2 cups homemade pancake mix
2 large eggs
water (about 2 cups)
1/2 teaspoon vanilla extract (optional, but delicious)
2 tablespoons melted butter or oil

1. Whisk together all ingredients, adding water until combined but slightly lumpy!

2. Heat greased skillet or fry pan over medium heat.  Pour about 1/4 cup batter per pancake and cook until golden brown, flipping once.

Caramel Sauce

Tonight I was really craving something sweet.  So I started scanning my cupboards to see what I had and I noticed that my brown sugar was on the verge of going dry and hard.  It's not every day that you need to "use up" brown sugar, but...alas....if I must, I must!  This is a really easy caramel recipe that is great for dipping with apple slices.  I have an abundance of apples right now because I just bought a huge box from Bountiful Baskets.  I'm just doing my best to make sure nothing spoils before we use it up! Oh, and this can also be used as a caramel sauce on ice cream or other desserts.  Just heat it up for a few seconds in the microwave until it is pourable. This will keep in the fridge for several weeks...though there's no way it will last that long without being eaten!  Recipe makes about 4 cups.

Caramel Dip

1 c. real butter

2 c. brown sugar

1 c. light corn syrup

1 can sweetened condensed milk

dash salt

1 tsp. vanilla

Mix butter, brown sugar, corn syrup, condensed milk and salt in medium saucepan. Bring to a boil and boil for 5 minutes, stirring constantly. Mix in vanilla. If using as a sauce, reduce boiling time to 3 minutes. Keep covered in refrigerator and reheat as needed. 

**** This recipe was blatantly borrowed from my friend Lauren.  I'm sure she won't mind....I don't think.  http://laurenscooking.blogspot.com/2010/11/caramel-dip.html

Lasagna

1 pkg. lasagna noodles
Ricotta cheese (at least 15 oz.  I usually use more than that)
2 cups mozzerella cheese, shredded
1 lb. hamburger*
1/2 medium onion, minced
1 clove minced garlic
1 26 oz jar pasta sauce
2 small cans tomato sauce
1 tsp. Italian seasoning
1 tsp. Oregano
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic salt
1 tsp. onion salt
Salt and Pepper to taste

1) Start a large pot of water to boil.  Can add a bit of salt.  Once boiling add the noodles and boil until al dente.  

2) Meanwhile, brown hamburger with minced onion and garlic.  Drain off any excess oil.  Return meat to pan and add pasta sauce, tomato sauce, and all the seasonings.  Test your flavor as you go.  You don't want to get it too salty. Simmer for about 20 minutes. 

3)Spray a 9 X 13 pan.  Layer noodles, then ricotta, then pasta sauce mixture, then mozzerella cheese.  Do three layers.

4) Bake at 350 for 30 minutes.  Let rest for 10 minutes before serving. 

*This can, of course, easily be a vegetarian meal.  Just leave out the meat and add layers of spinach leaves, fresh or frozen (if you use frozen be sure it is completely thawed and squeeze out any excess water.)

Chicken Pot Pie

1 lb. chicken, cubed and cooked
2 cups frozen veggies (microwave for a few minutes so they're thawed out)
2 cans cream of broccoli soup
2 pie shells (I buy the frozen ones and thaw them out....lots easier than making your own!)

Put one pie crust in your pie pan.  Mix chicken, vegetables, and soup together and pile in to the shell.  Top with the remaining crust.  Trim off excess pie crust and pinch the two crusts together.  Slice a few slits in the top for ventilation.  Bake at 350 for 50 minutes until nicely browned and bubbly.  You may want to put a pan underneath to catch any spills.  Let sit for about 10 minutes before serving.