~IN A PINCH~ GARLIC BREAD

This is a weekly recipe at our house.

If you don't have any pre-made garlic bread, you can whip this up in 5 minutes!

You will need either

slices of sandwich bread

or

slices of your favorite french bread

or

hotdog or hamburger buns

Butter each slice or bun, you can use low fat butter, promise or any other

kind of low fat margarine.

Sprinkle lightly with either garlic powder

or

garlic salt

For garnish, sprinkle a bit of Mrs. Dash Table Blend (it is salt free)

Pop the bread slices under the broiler for 2-4 minutes

and PRESTO

toasted garlic bread!!!

This is a super simple recipe, and I have had the girls make it themselves

ever since they could stand on a chair in the kitchen. Kids love to sprinkle

on the spices!

ALFREDO SAUCE

Our family loves homemade Alfredo Sauce, but I started

to worry about all of those extra fat & calories!

So, I decided to experiment a bit and came up with a lower fat version.

I have found that this sauce tastes just as good as the "high fat version".

I really think the key to the great flavor is the garlic.

I used to leave it out, but it gives the flavor a great kick!

1/2 stick of butter

1 pint half & half

2 tsp minced garlic

1/2 package shredded parm. cheese.

Combine garlic, half & half, and butter in a small sauce pan.

Heat through on high heat until butter is melted.

Slowly add parm. Stir until melted/boiling for 3-5 minutes.

Pour over cooked noodles.

Top with chopped Parsley.

and here is the original recipe:

1 stick butter

1 pint heavy cream

1 package shredded parm. cheese

garlic optional

I have also tried other versions, using fat free half & half,

low fat margarine, and the parm. cheese you get in the green container.

I would not recommend using these ingredients. It does not "bond" together as well, and makes the noodles kind of 'soupy'.

You can serve this alone (as a nice vegetarian meal),

with grilled shrimp, or with grilled chicken.

Don't forget the Garlic Bread!

GINGERSNAPS

3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration

bake at 350
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes

SNICKERDOODLES

Ingredients
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar
Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
Preheat oven to 375 Grease cookie sheets.
In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for about 8 minutes

SNICKER SURPRISE

1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Snickers miniature candy bars

1Preheat oven to 300°F.
In a medium bowl, sift together flour, baking soda, and salt.
In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
Add eggs and vanilla and combine thoroughly.
Then mix in flour mixture.
Cover and chill dough 2-3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten.
Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
Place on a greased cookie sheet.
Bake for 10-12 minutes.
11Cool cookies on a rack.
12Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

PEANUT BLOSSOMS

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

COWBOY COOKIES

1 stick butter

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. soda

2 c. flour

2 c. quick rolled oats

1 c. chocolate chips

1 c. coconut

1 c. chopped nuts (OPTIONAL)
Beat sugars, shortening, eggs and vanilla together until smooth. Add salt and baking powder, soda and flour; mix well. Stir in rolled oats, chips, coconut and nuts.

Bake at 350 degrees for 15 minutes

COOKIE TIME 2009

HOT CHOCOLATE COOKIES
3/4 cup butter

1/2 cup sugar

2 eggs

1/4 cup milk

1 tsp vanilla
1 3/4 cups all-purpose flour
1 cup instant milk chocolate hot cocoa mix
1tsp baking soda
*I used mini marshmallows this year, but you can use big ones too*

24 large marshmallows, cut in half crosswise*

Heat oven to 350°F.

Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1/4 cup milk and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, cocoa mix and baking soda. Beat until well mixed.Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes or until set. Remove from oven; top each cookie with marshmallow half, cut-side down. Continue baking for 1 to 2 minutes until marshmallow just begins to puff. Immediately remove cookies to cooling racks.

CHOCOLATE ECLAIR DESSERT

I like this dessert because it has a mild chocolate flavor.

I am not chocolate's biggest fan and sometimes

chocolatey desserts just overpower my taste buds.

I love the way the filling makes the graham crackers moist too!

* This recipe is from Jonna

Filling:
1 Box graham crackers
2 reg size French vanilla instant pudding
3c. milk
8oz. Cool Whip

Icing:
2 1/2 tbs. butter
3-4 tbs. milk
1 1/2c. powdered sugar
4 envelopes Nestle Pre-Melt Chocolate
2 1/2 tbs. Karo syrup
Mix together.
Cover bottom of 9x13 pan with graham crackers. Beat milk and pudding mix till blended. Fold in Cool Whip. Pour 1/2 mix over crackers ~ repeat~ cover with crackers and ice.

Refrigerate overnight.

DIP RECIPES

One of my all time favorite things is DIP

I NEVER had dip at my house growing up.

When I got old enough to babysit, the first thing

I would go for in the parent's fridge was DIP.

When I worked for the hospital and Dr. Kindred,

the office girls requested my dips every time

we had a pitch in.

So here are a few of my favorites!!

This recipe is from Judy and Wanda.

When I started dating Wes, we had this at every holiday.

The different flavor of bread cubes is what gives it

an extra "kick"

DILL DIP

1 cup sour cream

1 cup mayonnaise

1 tbsp. dill weed

1 tsp. parsley flakes

1 tsp. seasoned salt1 tsp.

1 tsp. minced onion

or dried onion powder

dash garlic powder or garlic salt
Mix all ingredients together thoroughly.

Ready to eat immediately,

but tastes best after setting overnight.

Serve with bits of Rye and Pumpernickle bread.

MY VEGETABLE DIP

This is the recipe I tweaked and made my own. It also became the most requested at holiday parties and from the office girls at Dr. Kindred's office.

1 cup miracle whip

1 cup sour cream

1 package vegetable soup mix

1 tsp Mrs. Dash

Mix well, refrig. overnight. Serve in a bread bowl, made from Hawaiian bread,

with chips or crackers.

* you can also put in a small frozen box of spinach.

*Just make sure you dry the spinach well

before adding.

I have friends that use KNORR dried vegetable soup mix in their dip. It is

really good too!

Gregg Purcell taught me this recipe:

BACON RANCH DIP

1 package Hidden Valley Ranch dip

1 container sour cream

1 cup mayo

1 package shredded cheddar cheese

1 package bacon bits

MIX ALL, SERVE WITH RITZ CRACKERS

and also:

This one is really hot, but SOOOOOO good!

Buffalo Chicken Dip

3-4 cups shredded chicken

1 package cream cheese

1 jar Franks hot sauce

1 jar Ranch Dressing

Bake in oven 350 x 30 minutes

or crock pot for a few hours until heated through.

Serve with Fritos and Celery sticks.

TOASTED PUMPKIN SEEDS

They are another tradition around the Green Household.

~Simple~

&

Delicious!!

1 1/2 cups pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Preheat oven to 300 degrees

Toss seeds in a bowl with the melted butter and salt.

Spread the seeds in a single layer on a baking sheet

bake for about 45 minutes or until golden brown

stir occasionally

VENNISON STEW

Wes has been quite "the chef" lately.

He searched around for some recipes for Deer Stew:

2 pounds venison stew meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 can chopped tomatoes

1 can mixed vegetables

2 diced potatoes

1 can white beans

1 large can tomato juice

2 tsp. Worst. Sauce

spices: cayenne pepper, Mrs. Dash, Salt, Pepper

Wes has made two versions of stew.

The first was made from Deer Steaks that he grilled out on the grill, then

cut up for larger chunks of meat.

The second was made from ground vennison, so it was more

like a vegetable soup.

*with the addition of the spices, it does not taste gamey*

You can also use lemon juice or Italian dressing for a marinade before grilling

HOMEMADE STRAWBERRY JELLY

Making homemade Jelly is not hard at all!!!

It is just TIME consuming!!

The hardest part is preparing the jelly jars.

Make sure you follow the directions on the box

(washing, boiling, inspecting...)

There is NOTHING like the taste of homemade jelly!

I grew up with homemade jelly, and I just do not like the flavor

of store bought jams and jellies.

We have been" living off" of Granny's and Grandma's

Strawberry jelly donations for the past couple of years, and I thought it

was time to make our own.

I have always called it jelly, but it is really a jam

(with all of those wonderful pieces of fruit)

STRAWBERRY JAM

4 c. sugar

2 c. crushed strawberries

1 envelope fruit pectin

Add sugar to crushed strawberries in a large pan; mix well.

Add pectin, bring to boiling and boil 1 minute, stirring constantly.

Continue stirring about 3 minutes. (There will be some sugar crystals remaining.)
Quickly ladle jam into jars and cover with tight-fitting lids.

Let stand until "set".

Use the next morning, store in freezer, or give to friends!

HAM & POTATO SOUP

It is that time of year again! Soup Time!!

Here is a variation of our favorite Pot Soup. Wes & the kids LOVE ham!!

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.

Top with Bacon Bits & Shredded Cheddar Cheese

HOT APPLE CIDER

I had the best Hot Apple Cider while on Spoon River Drive. It has been

so cold and rainy, I decided to find my own recipe:

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

JALEPENO JELLY

12-16 red jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
6 cups granulated sugar
2 packages liquid pectin

few drops red food coloring

DIRECTIONS
Chop/Dice jalapeno peppers. You can leave in as many seeds as you like. The more seeds, the hotter the jelly will be.

Transfer the peppers to a large saucepan, and stir in the cider vinegar & sugar. Let simmer for 15 minutes.

Bring to a boil over medium-high heat. When the mixture comes to a rolling boil for one minute, then stir in the liquid pectin.

Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

It is fun to serve on a square of cream cheese,

just scoop it up with an assortment of crackers!

**I also used the same recipe for green jalapenos. Just use a few drops of green food coloring

just before putting it into the jars**

TOMATO PIE

My container garden is growing WONDERFULLY!!! We have had lots of tomatoes and peppers already this summer!

I remember seeing a recipe for a Tomato Pie somewhere before, and I wanted to try and make one to use up those extra tomatoes we have.

I found a couple of different recipes, and I combined them to make my own! It's taste is similar to a vegetarian pizza.


Ingredients:
1 unbaked pie crust
2 Large Tomatoes
1/2 small onion diced
1/2 sliced Green Bell Pepper
3 diced mini carrots

1 cup mayo
1/2 cup sour cream
1/2 package shredded swiss cheese
1 tsp. Mrs. Dash


Preheat oven to 350.

Blanch the tomatoes for 1 minute (to remove skins).

Peel and slice tomatoes and drain on a paper towel.

Place slice tomatoes in pie shell, top with onions, pepper, and carrots.

Mix mayo, s. cream, cheese and seasoning in a small bowl.

Spread mixture evenly over the veggies.
Fold over the top of the pie crust and bake for 20 minutes, or until browned.

Slice like a pizza and serve!! YUM YUM

HOMEMADE VANILLA ICE CREAM

Vanilla Ice Cream


~~This recipe is made without eggs~~

2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 teaspoons vanilla

dash salt

Combine ingredients. Pour into a 1-gallon ice cream maker and churn for about a half an hour.

Serve with hot fudge, whipped cream, cherries and friends!!!

~~AMISH CARAMEL CORN~~

This is a very simple and delicious Homemade Caramel Corn Recipe.

My mom has made Caramel Corn for as long

as I can remember. She always gives Wes a big bag full

for his birthday each year.

It is best to use an Air Popper. They sell

at Walmart for less than $20.00.

Amish Caramel Popcorn


1 cup margarine/butter
2 cup packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 tsp vanilla
1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes.

Remove from heat; stir in vanilla & baking soda. Stir well.

Pour over 7 quarts popped corn. Stir to coat well.

Bake in large roaster or pan at 250 degrees for 1 hour, stirring every 15 minutes.

Spread on waxed paper to dry.

* I usually put the popcorn on mulitple baking sheets sprayed with Pam.

This can get kind of messy and spreading it thinner is easier to stir while in the oven.

*Don't worry that each kernel of corn is covered when you

initially pour the hot sauce over the popcorn.

Baking and stirring it in the oven coats most

pieces evenly.

~BLACK RASPBERRY SLUMP~

I love this name. I heard about this recipe from Country Living Magazine a few years ago. When we found wild black raspberries on our land this week, I had to make it. It was so pretty!!

4 cups fresh berries
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted

Preheat oven to 375°F.
Put berries in an ungreased deep-dish ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).

Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

Here is the finished product!! Wes & Anna were the taste testers :)

SIMPLE SUMMER SUPPERS

Not alot has been going on in our kitchen lately...unless you count me baking flags, witches and santas. Our oven has only been in use for primitives lately. Here's why:

I recently discovered that ALL of the girls LOVE sandwiches. Even Amelia. Now they did not get this love of sandwiches from me....I don't like sandwiches, never had. Wes could totally live on sandwiches...and the kids can too!

Shopping has become quite easy for me. Lots of bread, lots of shaved turkey, ham & chicken, and a variety pickles and cheeses.


Wes has fired up the grill a few times too. Steaks, burgers and hot dogs are an occasional dinner. We garbaged picked a new grill...practically brand new. He loves to experiment with flavored smoky wood chips.


I have been quite happy too! I have been eating salad after salad. My new favorite dressing is Newman's Light Raspberry Vinagrette. I just can't get enough of that stuff!!

Plus the kids think Paul Newman looks like Pa Pa :)

SIMPLE SUPPERS

We have not been too creative when it comes to meals lately. With Anna in volleyball and having nice weather, dinner time is much more simple now.

Our new favorite weekly meal is super simple:

1 Bag Frozen Tortellini
1 jar Spag Sauce

I don't even cook the noodles!!

Spray the baking dish, dump the Tort. in, cover with Spag Sauce (then add a bit of water).
Bake 1 hour at 350 an...viola...Dinner is served!!

The girls help make our favorite garlic bread. We always seem to have hamburger or hotdog buns leftover in the freezer. Simply thaw them out, spread with butter and top with either Garlic Powder, Garlic Salt or Mrs. Dash. Broil for 3 minutes and done!!

BAKED BEANS

Spring is almost here, and that means: Grilling out!!
Here is a new twist on Baked Beans. If you have an old metal pan, you can grill your baked beans outside on the grill. It adds SOOOO much flavor. Just use an old pan because it will turn black :)

I got this recipe from Paula Deen's show a couple of years ago. It is a bit different, but very good.

4 cans baked beans
16 oz can french fried onions (reserve a few for topping)
1 cup molassess (or syrup if you don't have any)
1 cup bbq sauce
2 Tb mustard
20 oz can crushed pineapple (drained)

Mix all, bake for 1 hour at 350 (or grill covered)
Top with Bacon Bits and the extra onions.


YUM YUM

CHOCOLATE CHIP CHEESEBALL

This is a new one! We first had it at Jonna's house. I made it for Wes and also for New Years'. He loves it!!

1 pkg Cream Cheese
1/2 cup butter (real)
1/4 tsp vanilla
2 Tbp brown sugar
3/4 cup powdered sugar
1/2 bag mini chocolate chips

Beat cream cheese, butter and vanilla until fluffy. Add powd. sugar and brown sugar, beat until combined. Refrigerate 2 hours, shape into ball, top with pecans (optional). Serve with Graham Cracker sticks. (Kroger has the best graham selection, and two kinds of graham sticks)

YUM YUM

CAT LOAF

This is my standard meatloaf recipe, you can use ground beef or sausage, but I prefer ground turkey. My sister in law shapes the meat to look like a cat's face, using carrots and green peppers for eyes and whiskers. They call it CAT LOAF. My girls call is squirrel loaf, because no one wants to eat cat. :)


1 pound ground turkey
2 eggs
1 cup bread crumbs
3/4 cup ketchup
1 Tb Mrs Dash
1/2 cup diced onion


Mix all until well blended. Shape and place in baking pan lined with foil. Bake 1 hour @ 375.
Top with 1/2 cup bbq sauce mixed with 1/2 cup ketchup.
Serve with homemade mashed potatoes :)

BANANA BREAD

I grew up eating banana bread at my Grandma's house. I have been baking her recipe for over 20 years. They key is to use OLD bananas. They have more flavor and are easier to smoosh up.

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees, Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

* you can also make this recipe for banana bars...simply pour into a 9 x 13 glass baking dish.

PUMPKIN PIE PLAYDOUGH

This is our standard PLAYDOUGH recipe. We use this alot when it is raining or too cold to play outside. It is a favorite when the cousins are over too. Plus it smells so good!!

5 1/2 cups flour
2 cups salt
8 tsp cream of tartar
3/4 cup oil
1 container pumpkin pie spice

food coloring

Cook and Stir all ingredients over medium heat
When combined, dump on counter and knead until smooth
Play Play Play!!

CASHEW SALAD

I first had this salad at my sister's baby shower. I never knew I would like the nuts with swiss cheese....but surprisingly, they fit together great!!

1/3 cup white vinegar
3/4 cup sugar
2 teaspoons prepared mustard
1 teaspoon grated onion
Dash salt
1 cup vegetable oil

1 teaspoon poppy seeds
1 head romaine lettuce
1 cup cashews

1/2 bag shredded Swiss cheese

Combine the vinegar, sugar, mustard, onion and salt;

(I use a stick blender, works wonderfully!)

Mix until well blended.

Stir in poppy seeds.

In a salad bowl, combine the romaine, cashews and Swiss cheese

Toss with dressing right before serving

*regular mustard tastes MUCH better than brown mustard

HomeMade Pancakes

This is our homemade pancake recipe. We love 'breakfast for supper' I usually make eggs, bacon, and sausage free gravy with toast on those nights. A favorite of ours!!

1 cup flour

1 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

1 cup milk (or buttermilk)

2 tbsp oil

1 cup blueberries or chocolate chips if desired

The key to making pancakes fluffy: Mix all ingredients until just moist...don't overmix.

Spoon over hot griddle ( we use a large electric griddle, that way you can make 8 pancakes at the same time ) I have to eat pancakes "piping hot" Wes loves Maple Syrup with his.

OATMEAL COOKIES

I found a great recipe for Oatmeal cookies. They are crisp on the edges and chewy in the middle...thanks to an addition I came up with: coconut

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

* you can add 1 cup coconut if desired

Bake 350 10-12 minutes on parchment paper.

I leave out the cinnamon, and the original recipe only called for 2 eggs, but I have been adding an extra egg to give the cookies a bit more body. I also add another 1/4 cup or so of flour.

Yum Yum

CHICKEN N DUMPLINS

I got this recipe from Wes' Grandma years ago. It has turned into a family favorite. My sisters LOVE it!!

Fill a stock pot with either a whole chicken or a few chicken breasts
add some chicken boullion
add some Mrs. Dash
Bring to a boil and simmer for a couple of hours (or until chicken is soft)

Remove chicken and place on a plate to cool
Bring chicken stock to a boil
Get a package of Butter Tastin Biscuits (Pillsbury brand) and pinch off little bits, throw them into the boiling stock. They will puff up, then cook down. Stir constantly, sometimes they stick.

Reduce heat, cook 6-7 minutes until dumplins are no longer doughy in the middle.

Tear up chicken into bite size pieces and add back to the pot.

Salt and pepper to taste.


*You can also put in celery and carrots for more color
*You can use any kind of refrigerated biscuit, we like the flavor of the butter biscuits the best
*Serve as a soup, or (our favorite) over mashed potatoes!!!