Don’t worry. You don’t have to be a farmer…or a girl…to enjoy these cookies. Their delightfulness surpasses every demographic, which is a good thing…because this recipe makes a LOT.
2 c. butter, softened
2 c. sugar
2 c. brown sugar, packed
2 t. vanilla
5 c. regular rolled oats
4 c. flour
1 t. salt
2 t. baking powder
2 t. baking soda
1 12-oz. pkg. chocolate chips
1 7-oz. chocolate candy bar, broken into several pieces
3 c. nuts, chopped (I especially like almonds.)
Cream together butter, sugar and brown sugar in large bowl. Add eggs and vanilla.
Process half of oats in blender until powdery. Process remaining half of oats until coarse, then add broken chocolate bar and process until oats are powdery and chocolate is chopped.
Add oats, flour, salt, baking powder and baking soda, then stir into butter mixture.
Mix in chocolate chips and nuts.
Form into golf ball-sized balls and bake at 375 for 10-12 minutes.
Makes 10 or so dozen.
NOTE: These cookies freeze very well.
A tried-and-true favorite at our house this time of year! Our oldest daughter made two of these for our small group Bible study Friday night; they didn’t last long!
1 c. sugar
3 T. flour
3-4 c. sliced, fresh or frozen, strawberries (If using frozen, be sure to include juice.)
3 c. diced rhubarb
Combine sugar and flour, then stir in fruit. Spread evenly in 9×13″ baking dish.
1 1/2 c. flour
1 c. brown sugar, packed
1 c. cold butter, grated
1 c. rolled oats
Combine until crumbly. Sprinkle evenly over fruit mixture.
Bake at 375 degrees for 45 minutes, or until fruit is bubbling and topping is lightly browned.
Peanut brittle is one of my husband’s favorite Christmastime treats, so I make it almost every year. It’s a little bit of a hassle, but it’s not hard. This is my grandma’s recipe, but I’ve added some details for those of you who are not used to making candy.
2 c. sugar
1 c. corn syrup
1/2 c. water
1 t. salt
1 T. butter (the real stuff)
1-2 c. raw Spanish peanuts (I usually only use one cup.)
1 1/2 t. baking soda
1 t. vanilla
In non-stick stockpot, cook sugar, water, corn syrup, butter and salt, stirring often, to 260 degrees on a candy thermometer.
Add peanuts and cook to 275, stirring often.
Add vanilla and cook to 300, stirring constantly.
Remove from heat and add soda. The mixture will foam up once the soda is added; stir good and fast until well-mixed! This is easily scorched at this point, so make sure you remove from heat and stir, stir, stir!!
Pour onto parchment paper or buttered cookies sheets (2 or 3 standard cookie sheets will be needed if you go that route.) Repeatedly spread hot mass with spreader or spatula until it starts to cool and darkens in color.
Allow to harden and break into pieces. Stores very well in airtight containers.
NOTE: It’s a good idea to have ingredients already measured so that they can be dumped in at appropriate temperatures while you can continue stirring.
This is so good and so easy. It’s perfect for apple slices, banana chunks, pretzel twists, celery sticks or just a plain old spoon.
1 c. peanut butter
1 bar cream cheese
1/2 c. brown sugar
1/4 c. or so of milk
Blend well and enjoy.
Okay, I understand that perfect coleslaw is a matter of opinion. I can accept that. However, I want to add that I get lots of compliments from folks when I fix this–sometimes from people who don’t even really care for coleslaw! So there must be something lovely about this recipe.
I sometimes add finely-diced sweet peppers or cucumbers to this before dressing.
scant 1/3 c. sugar
3/4 t. salt
1/2 c. mayo (the real stuff, please)
1/2 t. pepper
1 T. vinegar
2 T. lemon juice
small sprinkling of celery seed, if desired
Combine above ingredients and let sit while you chop the following:
1 medium head cabbage
2 normal-sized carrots
Pour dressing over veggies and stir well. Cover and refrigerate for a minimum of four hours, or even overnight. Stir well before serving.
Serves 12 or so.
Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways. Most of my family agreed that this recipe is a keeper. Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.
4 c. grated zucchini
1/2 t. salt
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)
Preheat oven to 400.
Put grated zucchini in a colander and sprinkle with the salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into greased 3-qt. baking dish. Bake 20 minutes.
In large saucepan, cook ground meat and onion over medium heat until done. Add marinara sauce.
Spoon sauce/meat mixture over baked zucchini crust. Sprinkle with remaining cheese and top with veggies of your choice. Bake another 20 or so minutes, or until heated through.
NOTE: This casserole freezes really well.
I don’t like green tomatoes. I’ve tried. Believe me, I’ve tried. I’ve tried them friend, in chutneys, in salsas and in relishes. I just can’t get into them. I can eat them, but I don’t enjoy them.
Thank you to my friend, Charlene, for sharing this tasty recipe. It’s definite proof that if you add enough sugar to anything, it can be good.
This makes two standard loaves.
1 1/2 c. sugar
1 c. oil
1 t. salt
1 T. vanilla
2 c. grated green tomatoes, drained
3 c. flour
1 1/4 t. baking soda
1/2 t. baking powder
3/4 t. cinnamon
3/4 c. dried fruit of your choice, chopped to the size of raisins
1 c. chopped nuts, if desired
Beat eggs well and add sugar, oil, salt, vanilla and tomatoes.
Sift dry ingredients separately, then gradually add to tomato mixture. Stir in raisins and nuts.
Pour into greased bread pans and bake at 350 for 45 minutes.