Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens

1/2 cup butter, softened
1/2 cup smooth peanut butter/almond butter (almond butter is more subtle)
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla extract
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup craisins/raisins (I do 1 handful)
1 cup chocolate chips (1 handful mini)
3 cups Cheerios

Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in rolled oats until combined. With a spoon, stir in the craisins and chocolate chips. Finally stir in Cheerios.

Drop dough in scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes* or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely.

*For some reason it takes me at least 5 minutes longer to cook. Maybe I make them too big? Anyways, they are amazing!

Chicken Breasts with Balsamic Vinegar and Garlic

Recipe from AllRecipes.com

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Luscious Vegetable Curry

Recipe from Parade

3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving

Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.

Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.

Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.

Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.

Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.

Pumpkin Turkey Chili

Recipe from AllRecipes.com

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.

Brownie Chocolate Chip Cheesecake

Recipe from Katelyn Jacobs

1 (19.8/21.5 ounce) package of fudge brownie mix--preferably Ghiradelli Brownie Mix
3 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 package of semi sweet chocolate chips

Garnish:
mini chocolate chips
whipped cream

Preheat oven to 350. Grease bottom only of 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Underbake the brownie mixture. (It will go back in the oven again.)

Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add beaten eggs and vanilla. Mix well. Stir in the chocolate chips (not mini ones yet).

Put into prepared pan on top of brownie mixture. Reduce oven temperature to 300. Bake for approximately 50 minutes or until center is set. Cool. Chill. Remove sides of springform pan and place on platter. Garnish with whipped topping and sprinkle with mini chocolate chips.

Serves 12

Amish Friendship Bread

Important note: Don't use metal spoons or equipment. Do not refrigerate. Do not bake in conventional oven. If air gets in the bag, let it out. It is normal for batter to rise, bubble and ferment.

Day 1: do nothing (this is the day you received the batter)
Day 2: mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk--then mush the bag
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: follow the instructions below

1. Pour the entire contents of the bag into a non metal bowl.
2. Add 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 cup milk.
3. Measure out four separate batters of 1 cup each into 4 1-gallon freezer bags. Keep a starter mix for yourself and give the other three bags to friends along with a copy of the recipe. (Should this not be passed on to a friend on the first day, be certain to tell them which day the bag is at when presented to them. It is helpful to mark the bag).
4. Preheat oven to 325.
5. To the remaining batter (1 1/3 cup left) in the bowl, add:
3 eggs
1 cup oil
1/2 cup milk
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 large box instant vanilla pudding
1/2 teaspoon salt
1/2 teaspoon vanilla
6. Grease two large loaf pans and mix additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Dust the greased pan with half the mixture.
7. Pour the batter evenly into the two loaf pans and sprinkle the remaining sugar mixture over the top.
8. Bake 1 hour. Cool until bread loosen from the pan evenly (about 10 minutes). Turn out onto serving dish. Serve warm or cool.

If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift.

Classic Sour Cream-Banana Bread

Recipe from Kraftfoods.com

1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup sour cream
2 eggs
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Heat oven to 350. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix until moistened. Stir in nuts.

Mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Dust greased 9 x 5 inch loaf pan with 1/2 of the sugar mixture. Pour batter into pan, sprinkle with remaining sugar mixture.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.

Classic Beef Chili

Recipe from Weight Watchers Flex Points (Week 6)

1 lb lean ground beef
2 garlic cloves, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 cup canned diced chilies
2 tablespoons tomato paste
Oregano for garnish

In large nonstick skillet, cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.

Combine tomatoes, beans, onion, chilies, and tomato paste in slow cooker; stir in beef mixture. Cover and cook on high until the flavors are blended. 4-5 hours. Serve garnished with oregano.

Curry Chicken Salad Sandwiches

Recipe from Thomas English Muffins

1 cup cubed/shredded chicken
1/4 cup chopped celery
1/4 cup mayo
2 tablespoons toasted walnuts
2 tablespoons Craisins
2 tablespoons cranberry chutney
1/2 teaspoon curry powder
Spinach leaves

In a medium bowl, combine chicken and mayo. Mix in chutney and curry powder. Then mix in celery, walnuts and Craisins. Place spinach leaves on bread of choice and scoop in chicken salad mixture.

Oven Fried Chicken

Recipe from Seasoned Breadcrumbs

2/3 cup Italian dressing
1 egg
1 cup Italian Style breadcrumbs
2-3 lbs chicken pieces

Preheat oven to 425. Line a rimmed baking sheet with heavy foil. Grease or spray the foil.

In shallow dish, combine dressing and egg. Place breadcrumbs in another shallow dish. Dip chicken in dressing mix and then into crumbs. Place on baking sheet. Bake for 15-25 minutes or until crumbs are golden and chicken is cooked through.

Serves 8.

Lentil Spinach Soup

Recipe from Taste of Home

1/2 pound bulk Italian sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in water, lentils, bouillon and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach. Cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.

Marshmallow Krispie Bars

Recipe from Duncan Hines "Fabulous Fall Baking" (1992)

1 package Fudge Brownie Mix, Family Size
1 package (10 1/2 ounce) miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 cup Creamy Peanut Butter
1 tablespoon butter
1 1/2 cups crisp rice cereal

Preheat oven to 350. Grease bottom of 13 x 9 x 2 inch pan.

Prepare and bake brownies following package directions for original recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes longer.

Place chocolate chips, peanut butter and butter in medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Risotto with Italian Sausage, Carmelized Onions, and Spinach

Recipe from Cooking Light (March 08)

4 cups chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion
2 teaspoon sugar
8 ounces sweet turkey Italian sausage
1/8 cup chopped shallots
1 cup Arborio rice
1/3 cup white wine
2 cups Spinach
3 tablespoons Romano cheese
1 teaspoon grated lemon rind

Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; saute 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

Removing casings from sausage, add sausage to pan; saute 4 minutes or until browned, stirring to crumble. Add chopped shallots; saute 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total).

Remove from heat; stir in reserved onion, spinach, and remaining ingredients (cheese and lemon rind).

Chicken Marsala

Recipe from AllRecipes.com

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves--pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Five-Minute Tomato Salsa

The Quick Recipe (p. 16)

1/2 small jalapeno chile or 1/2 chipotle chile in adobo sauce, minced

1/4 small red onion, peeled and root end removed

1 small clove garlic, minced or pressed (about 1/2 teaspoon)

2 tablespoons packed fresh cilantro leaves

1/4 teaspoon salt

Pinch ground black pepper

2 teaspoons juice from 1 lime

1 can diced tomatoes, drained (14 1/2 ounce can)

Pulse all the ingredients except the tomatoes in the workbowl of a food processor until minced, about five 1-second pulses, scrapping down the sides of the bowl as necessary. Add the tomatoes and pulse until roughly chopped, about two 1-second pulses. Transfer the mixture to a fine-mesh sieve and allow the excess moisture to drain, about 1 minute. Transfer the salsa to a serving bowl; serve.

The salsa can be covered with plastic wrap and refrigerated for up to 2 days.