Oatmeal Chocolate Chip Cookies

This comes right off of the oatmeal box. Just plain & simple baking. Eat, Enjoy.

Oatmeal Chocolate Chip Cookies

 

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or "quick," but not "instant")

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F.

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.

Stir in the oats and chocolate chips by hand.

Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

 

Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 4 dozen.

 

 

Spicy Baked Macaroni & Cheese

This has been a stand-by side dish since we’ve been in Texas. I had never heard of Ro-Tel before meeting my husband and it’s now a staple in our pantry. I guess it’s a southern thing. In any case, it makes a good quick & easy mac & cheese.

Spicy Baked Macaroni & Cheese

3 cups uncooked elbow macaroni

1/2 cup margarine

1/2 cup all-purpose flour

2 cups milk

1 lb. shredded cheddar cheese

1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies

Preheat oven to 375 degrees F.

 

Cook macaroni as directed on package;
drain and set aside.  Melt margarine over low heat.  Stir in flour; cook
1 minute, stirring constantly until mixture is smooth and bubbly.  Stir
in milk; heat to a boil; stirring constantly.  Reduce heat and simmer until
thickened, about 1 minute. 

 

Add cheese and RO*TEL.  Stir until cheese
is melted, then remove from heat.  Stir macaroni into cheese sauce.

Transfer to an ungreased 9 x 12-inch baking dish.  Bake uncovered 30
minutes or until heated through.  Serves 10.

 

 

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

I’ve been seeing this recipe on a few different blogs. It looked pretty good so I thought I’d try the original. You can see Rachel Ray’s original here. This turned out so yummy!!

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated parmesan, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated parmesan - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated parmesan and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Baked Polenta with Ground Turkey and Vegetables

I am always trying to find new foods for Cancy to try. I am turning into a fan of polenta and I wanted him to try it again. On Lindsey’s blog , I found another great way to use up a pre-made polenta log. Don’t let the long list of ingredients intimidate you. It’s worth it and sooo good.  

Baked Polenta with Ground Turkey and Vegetables

Extra Virgin Olive Oil

2 pints grape tomatoes (with skin)

10-12 cloves garlic

1 small shallot (chopped)

1 lb ground turkey breast

2 pints grape tomato

1 medium sized zucchini (chopped)

1 medium yellow squash (chopped)

1 green pepper

1 red pepper

1 tbsp red pepper flakes

1 1/2 tsp thyme

Salt & Pepper

1 store bought log of polenta

1/2 cup Pecorino Romano cheese

2 cups low fat shredded mozzarella cheese

Place grape tomatoes and garlic (still in skins) on baking sheet. Drizzle with olive oil, salt and pepper. Place in 425 degree preheated oven and roast for 25-30 minutes. Once roasted, remove from oven. Carefully peel garlic out of skins and put in bowl. Using the back of a spoon, mash to a thick paste. Add tomatoes and blend using a potato masher. Add salt and pepper to taste.

While tomatoes and garlic are roasting, pour enough olive oil to coat the bottom of a large skillet and put over medium heat. Add shallot and cook for two minutes. Once shallot is translucent; brown turkey. Once cooked, drain excess fat and set aside in large bowl.

In same skillet add more olive oil and sauté squash, zucchini, peppers, and eggplant until tender. Mix in red pepper flakes, thyme, basil, salt and pepper to taste.

 Cut polenta log into 1/4 inch thick logs and place in single layer in large baking casserole that has been sprayed with cooking spray. Spread cooked ground turkey on top of polenta. Sprinkle Pecorino cheese over ground turkey then layer with vegetable mixture, tomato sauce and finally mozzarella cheese.

 Cover with foil and bake in 425 degree oven for 25-35 minutes or until cheese is bubbling, making sure to remove the foil for the final ten minutes of baking. Remove from oven and let sit for five to ten minutes before serving. 

 

Baked Ham with Balsamic Brown Sugar Glaze

So we bought ham last Sunday. I wasn’t quite sure what to do with it so I went looking on the internet. Thank goodness for Betty Crocker. I found this recipe ,and knew it would turn out well. On your next lazy weekend day, try this out and you'll have really yummy leftovers to get you through the week's lunches...

Baked Ham with Balsamic Brown Sugar Glaze

6-8 pound fully cooked smoked bone-in ham

1 C packed brown sugar

2 Tbsp Balsamic Vinegar

½ Tsp Ground Mustard

Heat oven to 325. Place ham, fat side up, on shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135 degrees F (13 to 17 minutes per pound).

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

Cover loosely & let stand about 10 minutes or until thermometer reads 140 degree.