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.
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.
1 stick Butter
3/4 Cup Dixie Crystals Brown Sugar
1/4 Cup Dixie Crystals White Sugar
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
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 🙂
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
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?!
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.
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
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.
“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.
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.
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.