Long before I knew you could make Beef Stew from scratch, there was Dinty Moore. Beef, Gravy, Potatoes, Carrots…..and some other stuffs. 🙂 I’ve had this recipe since back in the AOL days and it has become my favorite.
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!
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 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
- 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.
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!
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.
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?!
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.
- I serve with cold fruit