Foodie Friday ~ Spicy Oatmeal Raisin Cookies

Oatmealcookies

1/2 cup butter, softened

1/2 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

 

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

Tuesday Tots ~ Banana Cookie Crumbles

bananacooks

3 ripe bananas

2 cups rolled oats

1 cup dates, pitted and chopped

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 20 minutes in the preheated oven, or until lightly brown.

Tuesday Tots ~ Wholesome Ham and Cheese Muffins

Ham&CheeseMuf

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 eggs

1/4 cup vegetable or canola oil

2 tablespoons maple syrup or honey

1 cup cheddar cheese, shredded

1 cup ham, chopped fine

 

1. Preheat oven to 350 degrees.

2. Combine the first 5 dry ingredients in a bowl and stir to combine.

3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.

4. Add the buttermilk to the egg mixture and stir.

5. Add the buttermilk mixture to the flour and stir until just combined.

6. Fold in the cheese and ham.

7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups instead).

8. Cool and serve.

Foodie Friday ~ Swiss Chicken Casserole

swisschickcasserolemeal

6 skinless, boneless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup butter

 

Directions

Preheat oven to 350 degrees.

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees for 50 minutes. Enjoy!

Tuesday Tots ~ Homemade Finger Paints

fingerrpaint

What You’ll Need

• ½ cup cornstarch

• 2¾ cup cold water

• 1 envelope unflavored gelatin

• ¼ cup cold water

• Small jars with lids for storing your paint (we find it easier to dip the paint out of teacups)

• Food coloring

How To Make

• Mix cornstarch with 2¾ cups cold water to make a smooth paste in a saucepan until no lumps remain

• Meanwhile soak the gelatin in ¼ cup water to soften until it’s needed

• Cook cornstarch mixture over medium heat stirring constantly until mixture boils and turns clear(ish)

• Remove from heat and stir in gelatin mixture

• Cool and divide into several different jars for various colors. Stir in food coloring until you have a pleasing color that is well blended.

This recipe makes about 3 cups of paint.