(Recipe from Laura Neff Miller)
2 c melted butter
2 c sugar
2 c packed brown sugar
2 Tbsp vanilla
4 beaten eggs
2 c oatmeal
2 c smashed cornflakes
4 c flour
2 tsp baking soda
2 tsp baking powder
1 large pkg chocolate chips (16-18 oz.)
Blend melted butter and sugars. Mix thoroughly, adding the beaten eggs and vanilla. Mix in oatmeal and cornflakes. Sift in flour, baking soda, baking powder. Stir mixture until properly blended. Add chocolate chips.
Drop by ice cream scoopfuls onto an ungreased cookie sheet. Do not put more than 6 on one pan. Cook at 350 degrees F for 13-15 minutes. Cool on pan for 3-5 minutes.
Makes 31/2 doz.
(Cookies can be frozen.)
Thursday, October 22, 2009
Tuscan Bean Soup
1 c packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
Applesauce
12 medium to large apples
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
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