Brown sugar oatmeal cookies

 

Brown sugar oatmeal cookies

Pioneer Woman

1 cup softened butter

2 cups dark brown sugar or whatever you have

2 tsp good vanilla

2 eggs

1 3/4 cup ap flour

1 tsp salt

1/2 tsp baking soda

3 cups old fashioned oats

Mix butter and brown sugar until fluffy. Add eggs, one at a time.

In a medium bowl whisk dry ingredients. Then slowly add to butter mixture. Add oatmeal just until combined, do not over mix.

Onto lightly greased cookies sheet drop by the spoonful or your favorite scoop, about two inches apart. Bake for 12 to 13 minutes for chewy cookies, longer for crisper cookies.

Let the cookies cool a bit on the sheet before removing.

Store in air tight container.

Easy refrigerator pickles

For one quart.

1 1/2 cups granulated sugar

2 Tbls salt 1 Tbls would work too

1 cup white vinegar

1 tsp mustard seeds

Shake the jar until almost all is dissolved. Then add sliced mini cucumbers or pickling cukes and sliced onions, I just use a few thin slices, to fill. Shake to mix and set in fridge for two days at least before consuming.  I leave them sit longer. Mix occasionally by shaking the jar during this time. They will keep in the fridge for a loooong time.

Breakfast banana cookies

 

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• 2 cups quick oats
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
• 1/2 cup peanut butter, 
• 1/4 cup honey
• 1 teaspoon good vanilla
• 1/2 cup chopped pecans, or your favorite nut
• 1/4cup chocolate chips or raisins, optional

• Put rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper and set aside.
• Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a small 1/4 cup  measuring scoop to form 12 cookies. Flatten  to your thickness liking on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
  
• Cookies will not spread, so the shape on the baking sheet is how it will look when baked.

Easy Taco bake

1 pound lean hamburger

1 can tomato soup

1 cup Pace picante sauce (medium is my choice)

1/2 cup water

2 tsp, chili powder

8 corn tortillas or 6 flour tortillas cut up

1 cup shredded cheddar cheese

Heat the oven to 400°F.   While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir in the soup, picante sauce, water, chili powder, tortillas that have been cut into roughly one inch pieces, and 1/2 cup cheese.  Season with salt and pepper to taste.  Spoon the beef mixture into an 8x8x2-inch baking dish.  Cover the baking dish.

Bake for 30 minutes or until the beef mixture is hot.  Sprinkle with the remaining 1/2 cup cheese (the heat from the beef mixture will melt it) and serve hot.

Monkey Butter

 

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• 4 perfectly ripe bananas NO SPOTS
• 14 oz can of crushed pineapple with juice
• 2 cups white sugar
• 3 Tablespoons ground coconut 
• 3 Tablespoons lemon juice
• Chop the banana into thin slices.
• Combine all of the ingredients in a large nonstick pan.
• Bring to a rolling boil, stirring often.
• Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
• Serve warm over ice cream or on toast, pancakes or waffles.
• Can be stored in the fridge for 4 to 6 weeks. Or put in jars while hot to seal and store in pantry.

Chicken Gnocchi Soup

 

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• 2 tbsp. butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 medium carrot, julienned or shredded
• 3 cloves garlic, minced
• 6 c. low-sodium chicken broth
• 3 sprigs thyme
• 2 c. half-and-half
• salt to taste
•  black pepper to taste
• 2 c. cooked chicken, shredded
• 1 (16-oz.) package fresh potato gnocchi 
• 2 c. baby spinach

• In a large pot over medium heat, melt butter. Add onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute.
• Step 2
  Pour in chicken broth and deglaze, scraping up any caramelized bits on the bottom of the pot with a wooden spoon. Add thyme sprigs and bring to a boil.
• Step 3
  Reduce heat to low and simmer 20 minutes, allowing the flavors to develop. Stir in half-and-half and return soup to a simmer. Remove thyme sprigs and season to taste with salt and pepper.
• Step 4
  Add chicken and gnocchi and simmer, cooking until gnocchi are just tender according to package directions. Stir in spinach and cook until just wilted. Ladle soup into bowls and serve.

Mamma's banana bread

 I use this recipe for banana bread or muffins. As shown in the picture I make mini muffins too. There is one ingredient that I put in my recipe you won't find in other recipes and it does make a BIG difference in the taste so don't leave it out..... Vanilla!!! You will be amazed at the flavor boost it adds. My mother in law once asked what made my banana bread better and I told her it was my secret ingredient, vanilla. She never told anyone, but now you all know! :)

Mamma's Banana bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 large banana's, mashed
1 tsp vanilla
2 cups ap. flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
Cream together shortening and sugar. Add one egg at a time, mixing well each time, then banana's. Add vanilla. In a medium bowl mix dry ingredients well. Add to wet mixture until completely combined. Pour into pan or two, depending on size, and bake. Cook on wire rack before packaging.

Bake in greased bread bread pan for 50 to 60 minutes at 350º
OR
cupcake tins, greased or liners for 40 to 50 minutes at 350º
OR
mini cupcake tin, greased or liners,
for 13 to 15 minutes.
Check for doneness by inserting a tooth pick into the center. If it comes out clean they are done.