We went to a party on the roof of the Paxton in downtown Omaha a few days ago. The weather was wonderful, the food was fantastic, and the party was perfect!
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!
Our Granddaughter was here for 3 days and she has a typical toddler cough that I am choosing to fight off myself with a good nutritious soup made with REAL Bone Broth. Sure it takes a little time, but Bone Broth tastes so GOOD…..it is worth it.
I simply boiled a cut up chicken in water with an onion, and a few handfuls of celery, carrot and some herbs.
Here are 2 of my recipes…..Chicken Stock
Chicken Stock with Roasted Chicken and Vegetables
Since my vegetable-hating husband is away, I decided to make Broccoli Cheese soup. I found several recipes that included up to 2 cups of CREAM! While that sounds delicious, I didn’t want that much richness. Instead of cream, I used a potato to make the soup thicker.
Cook The Vegetables
Partially blend soup
I admit that this recipe was made as I go, but the Homemade Chicken Bone Broth is what MAKES the soup. It was delicious and nutritious and my Real Boyfriend doesn’t know what he’s missing!
I admit it…..I love making stock and soup JUST to see it stored in my Weck Jars!
Homemade Bone Broth makes ANY soup taste better!
- 1 Onion, diced
- 2 Carrot, diced
- 2 Stalk Celery, diced
- 3 Garlic Cloves, diced
- 1 Potato, diced
- 1 Cup Broccoli, chopped
- 2 Bay Leaves
- Salt and Pepper
- 4 cups Chicken Broth
- 1/4 cup cream
- 8 oz Tilamook Cheddar Cheese
- Cut up vegetables and saute in 1 T. Butter until a little soft.
- Add 3 cups Chicken Broth and cook until vegetables are soft.
- Process mixture with a "boat motor" or blender or food processor.
- Add remaining cup of Chicken Broth, 1/4 Cup cream and the cheese and stir until melted.
- Add Salt and Pepper to taste.
We made a September weekend trip to the Lake and had a WHOLE day free because the Husker Game didn’t start until 9:30 p.m.!