Oatmeal Craisin Cookies

I almost always use the recipe for oatmeal raisin cookies that is provided on the oatmeal box, but I found this recipe and stuck it in my recipe binder. My mom is out here visiting since I recently had surgery and we decided to make these. In the middle of making these, we realized we did not have enough brown sugar, so we improvised, and they turned out awesome!  So I am posting our version of this recipe since they turned out so good!

Oatmeal Craisin Cookies:
1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/4 cup sugar
1 1/2 Tbs. molasses
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
3 cups oatmeal
1 cup craisins (or you can use 1/2 craisins, 1/2 raisins)

Preheat oven to 350. Cream butter, shortening, and sugar until well blended. Add the eggs, molasses, and vanilla, and blend well. Blend flour, baking soda, and cinnamon, and add to the creamed mixture and mix well. Add the oats and craisins. Stir until meed well. Drop rounded teaspoons onto ungreased cookie sheets about 2 inches apart. Bake for 10-12 minutes.

Confetti Pancakes

As many of you may already know, my husband recently found out that he passed his test to become a Staff Sgt! We found out first thing in the morning, and had to celebrate! So I made pancakes that I jazzed up with some jimmies, and they were a huge hit with everyone!

Homemade Confetti Pancakes:
1 egg
2 Tbs. vegetable oil or melted butter
3/4-1 cup milk
1 tsp. baking powder
1/2 tsp. salt
1 cup flour
2 Tbs. sugar

1/4-1/2 cup sprinkles aka "jimmies"

Mix dry ingredients in a bowl. Whisk together milk, oil or butter, and egg. Mix both combinations together and stir just until mixed. Stir in sprinkles aka "jimmies"
Preheat your griddle, it is hot enough when you drip a few drops of water on and the quickly "dance" and bubble away. For medium sized pancakes, drop about 1/4 cup of batter onto the griddle.  (For small pancakes, pour about 2 Tbs onto griddle) Cook until cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other side. Place on a warm plate in an oven at 200 to keep warm until all are done and ready to serve.
*You can make these with some whole wheat flour.
*For blueberry pancakes, add 1/2 cup blueberries. *For any other fresh fruit, sprinkle a pancake with diced fresh fruit before you flip it.

Slow Cooker "Slop" with Red Potatoes

I know the name doesn't sound too appealing, but this is actually really good! We called it slop since it's not the most visually appealing and it's just a bunch of stuff thrown into the crock pot. This is a little something I came up with this weekend. I had surgery on Monday, so I wanted to prepare things ahead of time that my hubby could just throw into the oven or in the slow cooker and call it done. This recipe can include anything else you like.

1 ring of smoked sausage (I used chicken, since it's less fat) - chopped
1 onion - diced
4 medium carrots - diced into "coins"
1 5 lbs. bag red potatoes - scrubbed well
1/2 box of stock, chicken or veggie
paprika to taste

Saute onion and carrot until it has a nice brown, add sausage and paprika. Season with salt and pepper to taste. Get a good brown on the sausage. Put mixture into slow cooker, put whole potatoes on top, pour half of the box of stock in. Set on low and let go for 8 hours.

Next time I would add a can of drained and rinsed beans, probably cannellini. Celery would be a good "filler" to add as well. Next time I would use "baby" potatoes so it's all bite size, but still not a lot of chopping involved. This is so simple, but smoked sausage is such a big flavor it can't be bad. This recipe could also be cut down if you have a smaller crock pot.
We will be having this a lot this winter!!

Quick Enchiladas

Something you can put together quickly, or prepare the filling a day in advance.

1/2 onion
1 28oz can diced tomatoes (or 1/2 regular and 1/2 fire roasted would be great!), drained
1 10 oz can red enchilada sauce
1 15 oz can black beans, drained and rinsed
1 lbs. veggie crumbles, or ground beef
1/2 lbs. shredded cheddar cheese.
2 tsp. cumin
1/2 tsp. salt
1/4 tsp. corriander
1/2 tsp chili powder
flour tortillas-about  8

Saute onion until almost tender, and veggie crumbles or ground beef. Cook thoroughly through. Drain off fat if you used real meat. Add beans and tomatoes, and all spices.

Distribute filling evenly between tortillas. Roll and place in a greased 9x13. Pour sauce over top, and top with cheese. Bake at 375 covered with foil, until sauce is bubbly, about 20 mins. Remove foil, and bake 5 more minutes.

Cheater Lasagna Pasta

One of my husbands favorite meals is lasagna, but I don't always have the time to make during the week. I made this pasta in hopes of getting our lasagna fix, without so much preparation time...and it was a great success!

1 lbs. pasta-I used rotini
jarred pasta sauce-I used Newman's Own Marinara
3 Tbs. white wine
red pepper flakes to taste
1 cup ricotta
1 1/2 cup mozzarella
parmesan for topping

-Cook pasta in boiling, salted water. Drain. Put pasta back in pot, over medium heat toss with white wine and red pepper flakes, cook until wine is cooked off. Add enough sauce to coat all pasta, heat through. Stir in ricotta quickly, does not need to be smooth in sauce, some "lumps" are good. Put in an oven safe pot or 9x13, top with mozzarella and parmesan, and put under broiler until cheese is slightly brown and bubbly. Take out, and serve!

Pulled BBQ Chicken Sandwich

Using the leftovers from the previous recipe, "Baked BBQ Chicken", I made these sandwiches. As soon as we were done with dinner, I took the time to pull all the leftover meat from the bones and shred it. I then mixed it with a little extra bbq sauce. The next day I put it on a good sub roll, wrapped in in foil, and stuck it in the oven for 15 mins at 375. When it was heated through, I pulled it out, and topped with thinly sliced red onions and tomato. It was very tasty, and a great way to use leftovers!!

Easy Baked BBQ Chicken

This recipe is easily adjustable for the amount of chicken you want to make.
I used chicken thighs, but drumsticks or breasts would work just as well.
Rub the chicken with a bbq seasoning, I love the "BBQ 3000" from Penzey's. Sprinkle with salt to taste.

Brown chicken, skin side down, in 2 Tbs. oil on medium/medium-high, until brown and crispy. Remove from pan and place in a greased 9x13. Bake at 350, about 20-25 minutes (until internal temp of 165). Last 10 minutes you may want to turn the heat up to 425 if you like you skin a little crispy. Remove from oven, and brush with bbq sauce. Serve with more bbq sauce for dipping.
Great served w/ mashed potatoes, corn on the cob, and salad!

"Fancy" Grilled Cheese

There have been a few requests for some easy recipes that a single person, who doesn't like cooking much, and is sick of Lucky Charms could make... 

So I thought I would post this since it's a single serve thing, and you could use things you probably already have in your fridge. Grilled cheese is easy, and also easy to make interesting. Tonight I made this for my husband and I as a quick, late dinner, and it turned out to be one of the best grilled cheese sandwiches I've ever had. 

On whole wheat organic bread (out sides buttered), I put slices of pepperjack cheese, bacon, slices of fresh tomato, and sharp cheddar cheese. Cooked over medium heat. Served with some leftover guacamole in an attempt to clean out the fridge. (Guacamole made with 4 avocados, juice of 1 lime, cumin, salt, pepper, and a few tablespoons of jarred salsa) 

Easy Taco "Meat"

This is an easy and filling taco "meat". We use veggie crumbles to make it vegetarian, but you could use ground beef/turkey. My husband is a carnivore and he loves this with the veggie crumbles.

1 bag Morning Star Veggie Crumbles - or 1 lbs. ground meat
1 packet taco seasoning
1 can black beans, drained and rinsed
1 can (big or small, whatever you like) diced tomatoes, drained

Put veggie crumbles, beans, and diced tomatoes in skillet, add taco seasoning and follow directions on packet. Heat through. If using meat, cook meat first, then add beans, tomato, and seasoning and follow directions. Serve on tortillas with cheese, refried beans, olives, sour cream, lettuce, salsa, whatever taco toppings you like. This is also great for nachos! We have this in our fridge at all times, and it's nice because there's so much stuff in it, it makes a fast and filling meal.

Greek "Chop" Salad

Having 2 little boys on the go, I love any food that can be made quickly, that is not from a box, and still packs a lot of flavor. This is a favorite of mine, and my husband is learning to love feta. This is not a real recipe, just something I throw together. I call it a "chop" salad because that's all you have to do!

Greek "Chop" Salad
1 cucumber-roughly chopped
2 tomatoes-roughly chopped
a handfull or two of kalamatas (I put those on the side since my hubby is not a fan and prefers black)
feta
fresh spinach
any other greens you like, I often buy an organic mix, romaine is always good though
-toss all together with balsamic vinaigrette (I like Newman's Own, Light) or any other greek vinaigrette
-Good with grilled chicken! I rubbed the breasts with balsamic vinegar, then brushed with olive oil and seasoned with a greek seasoning and grilled. Also good with grilled steak strips.

Sean approved!

-Good the next day in a pita!!!

Fish Tacos

These are great, and easy! Also gluten free.

Fish Tacos:
1 lbs. boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbs. extra-virgin olive oil
coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion finely chopped

1. Heat broiler, with rack in highest position. Pat fish dry with peper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper (I used adobo seasoning). Broil until fish is browned on top and flish is opaque throughout, about 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream,  lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foild and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges. Serves 4.

Note: I made a "slaw" with the cabbage, cilantro and onion and squeezed fresh lime juice over it all ahead of time. Then at dinner time when the fish was done I could just put the "slaw" on the tortillas with fish and sour cream quickly and still got everything on there!!