In the Kitchen

Slice and Bake Oatmeal Cookies

September 30, 2014 redmittens Alice - Contests - In the Kitchen - Products I Love and Use - Recipes at Red Mittens 2 Comments

Granddaughter Alice is an oatmeal lover….just like me! She likes to help me on a Saturday morning make a pot of oatmeal while we talk about what we are going to do that day. I always ask her what she wants to add to her bowl and the answer is always the same…pecans, apples and cranberries. My Slice and Bake Oatmeal Cookies are almost like a warm bowl of Oatmeal on a Saturday Morning…..comfortable and delicious.

She was my inspiration for these cookies I baked for the Dixie Crystals Pre-Conference Baking Contest.
I’ll be attending the Mixed food blogger conference soon and I can’t wait!
There is a prize available but I’m after the Lifetime of Bragging Rights if I win!

As in ALL cooking, Ingredients are the most important thing. I try and find the Best ingredients I can for all my cooking and baking. I like King Arthur Flour and Dixie Crystals Sugar and local eggs and apples picked from the tree and local nuts.

Oatmeal and Flour — I use the best ingredients I can find including King Arthur flour and Natural Oatmeal.

Chopped Pecans — Hand chopping pecans give them the best texture for cookies.

Baking supplies — I keep my Baking Supplies in small jars. They make me happy!

Fresh Eggs — My farm eggs are from my friend who delivers them every week.

Local Pecans and Apple — Megan and Alice picked apples this past weekend so our shredded apple was crisp and fresh. These pecans are from Missouri.

Dough on Parchment — I plop the finished Cookie Dough on parchment and wrap it up

Dough in Parchment Paper — This Cookie Dough is ready for a rest in the refrigerator

Refrigerator rest — My refrigerator ALWAYS has some cookie dough for instant cookie cravings!

Slice and Bake Oatmeal Cookie log — Slice as many cookies as you want and refrigerate the rest for later.

Slice and Bake Oatmeal Cookies — The best way to have fresh cookies all the time is to have a log of Slice and Bake Oatmeal Cookie Dough in your refrigerator!

These cookies are usually crisp, but the addition of apples makes them soft and chewy. I would not hesitate to use them as a breakfast on the go or a hi-protein afternoon snack with the addition of more nuts. It is just SMART to have Slice and Bake cookie dough in your refrigerator and it is easy to do.
If you are a blogger, you might want to consider attending the Mixed Conference November 7-9, 2014. I’m SO looking forward to it!

Slice and Bake Oatmeal Cookies

My Slice and Bake Oatmeal Cookies are almost like a warm bowl of Oatmeal on a Saturday Morning.....comfortable and delicious.

Ingredients

1 stick Butter
3/4 Cup Dixie Crystals Brown Sugar
1/4 Cup Dixie Crystals White Sugar
1 Egg
1/2 t. Baking Soda
1/2 t. Baking Powder
1 t. Salt
1 t. Vanilla
1 t. Cinnamon
1 Cup Flour
1/2 Cup Chopped Pecans
1/2 Cup Shredded Apple
2 Cups Oatmeal
Cinnamon and Sugar for sprinkling on top of cookie

Instructions

Mix Butter and Sugars in a mixer until blended.
Add Egg, Vanilla, Baking Soda, Baking Powder, Cinnamon and Salt. Mix again.
Stir in Flour and Oatmeal.
Add Shredded Apple and Chopped Pecans
Transfer Cookie Dough to a large sheet of parchment paper, making a log shape, and securely wrap up and put in the refrigerator until firm (probably 12 hours).
Slice and place on a Silpat lined Baking Sheet.
Sprinkle each cookie with Cinnamon and Sugar
Bake at 350* for 9-11 minutes.
Cool slightly on the pan and then move to a wire rack.

Notes

Feel free to add and subtract flavorings as you want. We also like this cookie with 1/2 cup of raisins or dried fruit. Almonds or walnuts are also delicious in this cookie.

If the cookie dough seems too sticky, add a little more flour or oatmeal. Humidity, the brand of flour, and the juiciness of the apple all affect the dough.

A log of this dough with some directions make a great gift!

http://redmittens.com/slice-and-bake-oatmeal-cookies/

Pizza Party

August 24, 2014 redmittens In the Kitchen - Recipes - Recipes at Red Mittens 0 Comments

We have so many picky eaters that I’ve found PIZZA is the remedy for what to serve at a party! Today, we are celebrating Dan’s Mom Lynnette’s birthday 🙂

BlowingOutCandles — Alice helped Great Gramma Lynnette blow out her 81 candles in the Peach Birthday Pie!

I purchased a Pizza Craft portable outdoor pizza oven about a year ago.
It is my pretend wood burning pizza oven in my pretend garden in my pretend outside kitchen.
Matt has become the pizza cooking expert.

I use the Craftsy recipe for Pizza Dough. I actually took an online class to learn more about Pizza Dough. The class was taught by Peter Reinhart. Here is the recipe

The Recipe uses a no-knead method developed by Peter Reinhart

PizzaCutter — Can’t you just HEAR the crackle of the crust?

Clean out the fridge dinners

August 20, 2014 redmittens Cooking - In the Kitchen - Recipes - Recipes at Red Mittens - Uncategorized 0 Comments

Finding some old vegetables in the refrigerator is a perfect time to make up a big pan of Pot Pie! Chicken, Pork, Beef, Turkey….or just Vegetable! Who doesn’t love gravy and vegetables and delicious meat covered with a crust?!

ChoppedVegetables — Chop Up the Vegetables in bite size pieces. I used Onion Carrot, Celery, Green Beans, Corn, Yellow Pepper and Potato

PorkTenderloiinSaute — I fried 2 pieces of bacon and removed the meat, then quickly browned 1/2 of a Pork Tenderloin, cubed. Remove from Pan when Browned.

ButterMelting — Add some Olive Oil and Butter and throw in all the vegetables and saute until they are warmed and starting to color.

StirVegetables — Keep stirring until the vegetables begin to brown.

FlourPorkPotPie — Sprinkle with 1/4 cup flour and keep stirring until the flour and vegetables and butter/olive oil start to get clumpy and thick.

Liquids — I use some Just Juice Apple Juice and BetterThanBroth Chicken and Vegetable broths for the liquid.

BubblingPorkPotPie — Add about 2 cups of liquid and stir until bubbling and thickened

UnbakedPorkPotPie — Cover with a prepared pie crust. Bake at 400* for about 45 minutes.

BakedPorkPotPie — Let cool a few minutes before serving. I like to serve right from the cast iron in the middle of the table!

PlatedPorkPotPie — Delicious Pork Pot Pie

Pot Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 6 servings

Making a Pot Pie is a great way to use up some of the tired vegetables in your refrigerator. Use your favorite combination, but Onion, Carrot and Potato are common.

Ingredients

Several cups of chopped vegetables. (Onion, Celery, Carrot, Red or Yellow Pepper, Corn, Green Beans, Peas, Potato all work well)
1/2 Pork Tenderloin piece
2 slices Bacon
1 T. Butter
1 T. Olive Oil
2 cups Broth
Salt and Pepper
1/4 cup flour
1 prepared pie crust
12 inch Lodge Cast Iron Pan

Instructions

Chop up the vegetables into bite sized pieces.
Chop up 1/2 a Pork Tenderloin into bite sized pieces.
Fry up Bacon and remove. Retain the bacon grease.
Saute Pork Tenderloin until just browned. Remove from Pan and set aside.
Add Olive Oil and Butter, Saute all vegetables until starting to brown. Sprinkle Salt and Pepper on Vegetables.
Sprinkle with 1/4 cup flour and keep stirring until vegetables start to thicken and clump.
Add the meat back into the pan.
Add 2 cups broth and stir until thickened.
Cover with the prepared pie crust.
Bake at 400* for 45 minutes. Let cool a few minutes before eating.
I serve with cold fruit

http://redmittens.com/clean-out-the-fridge-dinners/

Making Colorado Peach Pie

August 12, 2014 redmittens In the Kitchen - Recipes at Red Mittens - TheHouseAtTheLake - Uncategorized 1 Comment

“It’s The Most Wonderful Time Of The Year”
Peach Pie Season.
Peach Pies made from Delicious Colorado Peaches.
Fresh Peaches with juice that dribble down your chin. Nothing compares to a Colorado Peach.
My Fresh Colorado Peach Pie takes about 8-10 fresh peaches, a few ingredients, and a few hours of refrigeration before it can be eaten, so plan ahead!
Here’s the recipe.

Summer Soup With Chicken

June 19, 2014 redmittens In the Kitchen - Recipes - Recipes at Red Mittens 1 Comment

I’m late to the table with some vegetables (like Bok Choy and Kale). My Farmer, Danelle, has quietly been the Veggie Pusher for a few seasons now.

I bought some Bok Choy a few days ago, thinking I would stir fry it. But I wasn’t in the mood. I wanted some calming soup! My recipe is a combination of a few I found on the internet coupled with my own pantry items 🙂

Summer Soup with Chicken

1 Onion, diced
2 cloves Garlic, minced
2-4 Carrots, diced
2-3 Potatoes, peeled and diced
Salt & Pepper
4-6 Bok Choy stems, sliced and diced. Reserve leafy top and chop. Set Aside.

Saute in a mixture of bacon grease, butter and Olive Oil (my holy trinity)
Add 4 teaspoons Better Than Broth and 4 cups water OR Stock
Let cook at medium-low until veggies are soft.
Mix with a Boat Motor if you like it smooth. I like it half smooth and half chunkey.
I then added 3 diced chicken tenders and cooked until chicken was cooked thru.
Add the Bok Choy tops and cook a bit longer until they are wilted.

Serve with Crackers. Maybe a sprinkle of Parmesan Cheese.

Orr Durrrvs for Dinner

August 10, 2013 redmittens In the Kitchen - Recipes at Red Mittens 3 Comments

How knows how to spell Hors D’oeuvres? I just know I like to EAT them!

I picked up a Pork Roast from Hy-Vee‘s Mega Meat Monday event….where you can earn Fuel Saver Points by purchasing $20 of meat. I don’t like their new Fuel Saver program, but THIS is a way I can earn points the old way. By VOLUME purchasing instead of buying 1 particular item.

I used this new recipe for pork by the girls at Six Sisters Blog. I do not have any sisters, but if I did, I wonder if I’d cook with them?!
This recipe uses parmesan cheese and honey and soy sauce and spices. I then cooked the meat all afternoon in my Old Hot CrockPot. Our house smelled so good! This is a recipe I will use again. I followed the directions exactly and when the it was done, I put the meat in a different pan to cool and poured the liquid into a saucepan and boiled it down so it was a little thicker. Yum!

We ate outside tonight…..and I pretended I was at a swank fun bar in Omaha.

Hors D'oeuvres — Hors D’oeuvres on our back patio

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Slice and Bake Oatmeal Cookies

Pizza Party

Clean out the fridge dinners

Making Colorado Peach Pie

Summer Soup With Chicken

Summer Soup with Chicken

Orr Durrrvs for Dinner