Old Fashioned Iced Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies

Prep Time: 25 minutes    Cook Time: 11 minutes    Yield: About 2 1/2 dozen

Ingredients

·         1 1/2 cups old fashioned oats

·         2 cups all-purpose flour

·         2 tsp baking powder

·         1/2 tsp baking soda

·         1/2 tsp salt

·         1 1/2 tsp ground cinnamon

·         1/2 tsp ground nutmeg

·         1 cup butter, softened (I used salted)

·         3/4 cup granulated sugar

·         3/4 cup light-brown sugar

·         2 large eggs

·         2 tsp vanilla extract

Icing

·         2 cups powdered sugar

·         3 Tbsp milk

Directions

• Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.

• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.

• Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

• In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.  

 Enjoy!! :)

• Make it a great one!!
  About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Step-Mother in law to two, Step-Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!! 

Chocolate-dipped Coconut Macaroons

Ingredients:

1 2/3 cups flaked sweetened coconut (do not pack)
1/3 cup sugar
3 tbsp flour
1/4 tsp salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp almond extract
Chocolate for dipping

Directions:

Mix coconut, sugar and salt together in a bowl. Set aside.
Beat egg whites in a small bowl until frothy (about 30 seconds)
Add extracts and mix until combined.
Add coconut mixture until combined.
Drop by rounded teaspoonfuls onto well-greased baking sheets.(Parchment sheets or silicone baking sheets preferred due to the nature of stickiness of macaroons)
Shape with fingers so they are nice and round.
Bake at 325* for 18-20 minutes or just until the bottom edges are starting to be a golden brown.
Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool Completely and store in air-tight container.
Makes about 2 dozen cookies

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Chicken Tikka Masala

CHICKEN:
Ingredients:

1 c plain yogurt
2 tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper (or 1 for a more mild flavor)
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger (or 1/2 inch piece of ginger root)
1 1/2 lbs boneless/skinless chicken breasts or thighs - cut into bite-sized pieces

Directions:

After combining  all ingredients in a gallon baggy. Seal it and knead it together by hand.
Allow the chicken to marinate for 1 hour(up to overnight) in the fridge.
After marinating, remove from bag and grill or broil chicken until cooked through. Marinade will be thick and will cook off. (Don't save the drippings).

SAUCE:
Ingredients:

1 tbsp butter
2 garlic cloves (minced)
OPTIONAL: 1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 8oz can tomato sauce
1 cup whipping cream
 Basmati Rice (cooked)
Cilantro (for garnish)

Directions:

Melt butter in large skillet, then add garlic and jalepno.
Cook for 1 minute.
Add coriander, cumin, paprika, garam masala, and salt.
Add tomato sauce and cover skillet. Let it simmer for 15 minutes.
Add cream then allow to simmer until thickened for about 5 minutes.
Add cooked chicken to sauce and allow to simmer for about 5 minutes.
Serve over the basmati rice, garnishing with cilantro. 

Enjoy!!

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Delicate Lemon Cookies & Lemon Glaze

COOKIES RECIPE:
Ingredients:

2 cups room temperature butter
2/3 cup powdered sugar
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch

Directions:

Preheat oven to 350*
Beat butter until creamy then add sugar and mix until light & fluffy.
Add lemon zest and vanilla. Beat well.
Add flour and cornstarch and beat until well combined.
Do NOT refrigerate.
Roll by hand  into 1 inch balls or use a well-packed scoop.
Place cookies about an inch apart (they don't spread much when baking)
Bake for 15 minutes on ungreased cookie sheets until bottom edges are light brown.
Cool on wire racks before frosting with Lemon Glaze (below).
Makes about 5 dozen small cookies.

LEMON GLAZE RECIPE:
Ingredients:

4 tbsp butter
3/4 tsp grated lemon zest
1/4 to 1/3 cup lemon juice
2 1/2 cups powdered sugar

Directions:

In a medium bowl combine butter, zest, juice and sugar.
Stir until well mixed.
Place a piece of wax paper beneath the wire racks where cookies are cooling.
Drizzle the glaze over the cookies.

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Smothered Sweet Pork Burritos

Ingredients:

 For Burritos:

2 1/2 lbs pork roast (Shoulder or Butt)
salt & pepper to taste
1 tbsp oil
1-2 tsp liquid smoke
1/2 cup water
1/2 cup packed brown sugar
2 (15oz each) green enchilada sauce
1/2 tsp taco seasoning (garlic powder, onion powder, cumin, chili powder, salt & pepper)
dash of hot sauce (optional) or tbsp of chipotle in adobo sauce
1 (15oz) can black beans (rinsed and drained)
1/2 cup cilantro (chopped)
8 oz monterey jack or cheddar cheese or combination
6-8 flour tortillas (burrito sized)

For Cilantro Lime Rice:

 1/2 tbsp butter
1 cup long grain white rice
2 cups chicken broth (or water and 2 bouillon cubes)
1 tsp house seasoning or taco seasoning
juice and zest of 1 lime
2 tbsp chopped cilantro
1/4 tsp cumin

 Directions:

 Trim any fat off of roast. Cut the pork into 2-3 large pieces - season all sides.
Heat oil in large skillet - brown the pork. Transfer pork to slow cooker
Add the liquid smoke and 1/2 cup of water
Cook on low for 8 hours or on high for 4.
While the pork is cooking prepare the rice. Melt butter in skillet add the rice. Stir letting rice cook for about 1-2 minutes. Add the broth, seasoning and lime juice and zest. Bring to a boil then cover, reduce heat and cook for 15-16 minutes. Remove from heat and let sit for 10 minutes.
(make ahead and refrigerate for burrito assembly later)
Remove the pork from the slow cooker and shred.
Toss the pork with the brown sugar, 1/2 cup of green sauce, chili powder and seasonings. Add the hot sauce or chipotle in adobo sauce.
Stir in beans, rice and cilantro
Lightly grease a 9x13 dish with cooking spray and spread about 1/2-3/4 cup of the green sauce on the bottom
Warm tortillas slightly. Scoop about 1/2 cup of the meat mixture into each tortilla. Sprinkle with cheese. Roll up burrito style.
Place seam side down in pan. Pour the remaining sauce over the burritos and sprinkle cheese
Bake at 350 degrees for 15-20 minutes - just until heated through and the top is bubbly and slightly golden
Serve immediately

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage
5-7 slices of bacon
5 medium potatoes
2 c Kale (chopped)
1 c heavy whipping cream
1 qt water
2 14 oz cans of chicken broth (or 6 bouillon cubes in 28 oz water)
1/2 large onion - diced
2-3 cloves of minced garlic
2 tsp red pepper flakes
salt & pepper to taste

 Directions:

 Crumble sausage onto a baking sheet. Bake it in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces.
Slice the potatoes between 1/8th and a 1/4th. - cut them evenly so they cook the same amount of time
Dice up the onion and mince the garlic. Throw the taters, onion and garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping it small.
Add the sausage, bacon, red pepper flakes and salt and pepper (to taste) to pot. Simmer for another 10 minutes.(stir occassionally)
Turn the heat to low and add in the kale and heavy cream. Let the soup heat back through and then serve. Serve with grated parmesan cheese on top! YUM!

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Lemon Loaf

Ingredients:

      Cake:

1 box yellow cake mix
5.1 oz instant pudding & 2 tsp lemon extract
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 oz sour cream
6 tbsp fresh lemon juice (about 2-3 lemons)

    Lemon Topping:

1/2 stick butter, softened
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon extract

Directions:

Loaf:

preheat oven to 350 degrees. Line 2 loaf pans with foil and spray with cooking spray. Set aside.
Combine all of the wet ingredients (for loaf) and whisk until combined
Place all dry ingredients in a bowl, add about 2 cup of wet ingredients. Beat on low speed for about 15 seconds.Then add the remainder of the ingredients. Beat for another 15-20 seconds. DO NOT over beat.
Divide batter between the two pans
Place in the oven and bake for 45-55 minutes or until golden brown.
Remove from oven and let rest in the pan for 5 minutes

Icing:

Beat the butter, powdered sugar, lemon juice until smooth and supple
Spread evenly of top of both loaves
allow the glaze to harden up before slicing

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!