Now that Thanksgiving is over, it's time to start the Christmas cookies. This is one of my favorites. I stumbled on it when I didn't have raisins in the house, but found a bag of craisins instead. Craisins are dried cranberries and give these cookies a different flavor. So good. Every time I make them they are gone in a matter of minutes.
OATMEAL CRAISIN COOKIES
Ingredients: 2/3 cup granulated sugar 2/3 cup packed brown sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 3 cups quick cooking or old fashioned oats 1 cup all purpose flour 1 cup craisins
Directions: Heat oven to 375 degrees F. In large bowl, beat all ingredients except oats, flour and craisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and craisins.
On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
Makes 36 cookies.
Quick-cooking and old-fashioned rolled oats are
interchangeable unless recipes call for a specific type. Instant
oatmeal products are not the same as quick-cooking or old-fashioned oats
and should not be used for baking—you will get gummy or mushy results.
For 3 grams of fat and 95 calories per serving,
substitute unsweetened applesauce for the shortening and 1/2 cup
fat-free cholesterol-free egg product for the eggs. Increase cinnamon
and vanilla to 1 1/2 teaspoons each.
Press dough in ungreased 13x9-inch pan. Bake 15
to 20 minutes or until light brown. Cool in pan on cooling rack. For
36 bars, cut into 6 rows by 6 rows.
A couple of days ago I was looking for something to make to use up some tomatoes I had. No use letting them go bad when I spent so much money for them. I was reading a cookbook I had gotten out of the library when I came up with this idea. Oh the inspiration I get to create my own dishes while reading recipes.
TOMATOES WITH ONIONS AND GARLIC
Cherry tomatoes cut in half 1 small onion, chopped 2 clove garlic minced Olive oil Dried basil Salt and pepper
Put about 2 tablespoons of olive oil in a skillet over medium heat. Add the cherry tomatoes and cook until juices are released (about 2 minutes). Add the onion, garlic and basil and cook until onion is just transparent. Remove from heat and add salt and pepper to taste.
You can make as much or as little as you want. I am thinking it would work with chopped up slicing or beefsteak tomatoes also. I'm going to try it the next time I make it.
When I was in high school my mom gave me a Betty Crocker cookbook. Probably a lot of you have or had one. It is a red binder with lots of recipes divided into sections.
One of my go-to recipes in that book was the sugar cookies. I have been making them for 40 + years and they have never let me down. With Christmas coming you know these are going to be one of the varieties I make.
CLASSIC SUGAR COOKIES
Ingredients: 1 1/2 cups of powdered sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1/2 teaspoon almond extract (I sometimes use lemon or orange) 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Granulated or colored sugar
Directions: Mix powdered sugar, butter,
vanilla, almond extract and egg in large bowl. Stir in remaining
ingredients except granulated sugar. Cover and refrigerate at least 2
Heat oven to 375ºF. Lightly grease cookie sheet.
Divide dough in half. Roll each
half 1/4 inch thick on lightly floured surface. Cut into desired shapes
with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar.
Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Combine the four ingredients. Spoon into greased muffin pans (or line with paper cups).
Bake at 350
degrees for 20 minutes.
Makes 12 muffins.
You can use any kind of sausage you would like. I used breakfast sausage, but sweet Italian sausage or even a hot sausage or turkey sausage would be good. Because I am allergic to dairy, I used a cheese with no lactose. It tasted good and no one was the wiser.
Great for a cold night! Or morning breakfast!
A poached egg on a pile of tender
steamed asparagus is a fine meal; a shaving of hard aged cheese, such as
Parmesan, is an added treat -- and don't forget freshly ground pepper.
Martha Stewart Living, May 2009
1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper
Tie asparagus into a bundle using kitchen twine. Place
in the basket of an asparagus pot filled with 1 inch water. Cover, and
bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
Fill a large saucepan with 4 inches of water and bring
to a boil. Reduce heat to medium. When water is barely simmering, break 1
egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully
into water. Repeat with remaining eggs. Cook until whites are set but
yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to
paper towels, and drain briefly.
Divide asparagus among 4 plates, and top each with an
egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and