Saturday, January 31, 2009


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


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!!!