Oatmeal Cinnamon Chip Cookies

Giant. 

Soft. 

Cinnamon Chips.

  Raisins.

Oatmeal.

 What's not to love?

 

INGREDIENTS:

1 cup (2 sticks) butter or margarine, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2-1 teaspoon of cinnamon

2-1/2 cups quick-cooking oats

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips-I found mine at Albertsons

3/4 cup raisins

DIRECTIONS:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cinnamon, and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Our Favorite Potato Soup

This truly is a favorite around here. Jeremiah asks me to make it regularly! I usually have the ingredients on hand and it's fairly inexpensive!

Ingredients:

Turkey bacon

1 T butter

half an onion

a clove of garlic

3 T AP flour

1 t salt

1 t dried basil flakes

1/2 t pepper

3 cups chicken broth

2 large baked potatoes, cooked and diced

1 cup half and half (whole milk works, too)

1/2 tsp hot sauce

sour cream and cheese to garnish

Directions:

Dice and then saute the turkey bacon (I use about half a package) and set aside. Melt butter in the pan and then cook the onions and garlic. Add the flour, salt, basil and pepper and stir to combine. Slowly add the chicken broth and bring to a boil. Boil for a couple of minutes. Add potatoes, half and half and hot sauce. Allow to get hot, but not boil. Garnish and serve!

Original recipe here!!

Nutella Crescent Rolls

Nutella, oh how I love it. Sarah sent me this recipe and it was so yummy and so easy! I had to share!

Ingredients:

1 package crescent rolls

Nutella

sliced almonds

sugar

Directions:

(Each package of crescent rolls has a different temperature to be cooked at and recommended cooking time. Be sure to check your package! It will take a couple minutes less than recommended cooking time.)

Roll out each crescent roll and spread on the Nutella goodness. Sprinkle on the sliced almonds and roll it up. Sprinkle with sugar. Place on a cookie sheet lined with parchment paper and bake.

Stand by for a delicious treat!

Minestrone Soup

This soup is comforting and delicious but also very quick and versatile when dealing with dietary restrictions! This is a recipe easily made Vegetarian, Gluten Free, or Extra Hearty to fill even the hungriest diners! Hope you enjoy our favorite Minestrone Soup!

INGREDIENTS:
1 tbsp olive oil
1 pound buffalo/beef
1/2 yellow onion chopped
3-4 garlic cloves grated or chopped
1-2 carrots chopped
1-2 stalks celery chopped
6 cups chicken stock
1 can kidney beans
1 can cannelloni beans
1 large can tomato sauce
1 small can diced tomatoes (or I sometimes use chopped fresh tomatoes with the other fresh ingredients)
1 heaping tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp marjoram
1 cup of mini shells pasta (or whatever kind you like)

DIRECTIONS:
Using a large soup pot over medium-high heat brown the meat. Salt and pepper generously. Add the fresh ingredients and cook until tender. Add stock, tomato sauce, diced tomatoes and beans. Bring these ingredients to a boil and then lower to simmer for 20 to 30 minutes. Add the spices along with any salt and pepper right at the end. If serving immediately add the pasta at the end of cooking time and serve when pasta is al dente. Top your bowl with a healthy amount of Parmesan Cheese!

For the pasta portion I tend to do the following:
Cook your pasta of choice separately in salted water until al dente. Add to the soup per bowl and then combine with cooled soup for storage. This keeps the pasta from getting overcooked and is also a way for me to keep this meal Gluten Free using Ancient Harvest GF Pasta and Kurt to get extra protein using his Barilla PLUS Pasta without having to make two separate dinners!

Caprese Salad

With summer's tomatoes at their peak, a simple {no cook!} recipe to help your family gobble them up!

INGREDIENTS:

1 Large Beefsteak or Heirloom tomato, or 2-3 of a smaller variety

1 package Fresh Mozzarella {Not mozzarella cheese!}

Handful of fresh basil

Salt and pepper 

Olive oil 

Balsamic Vinegar

DIRECTIONS: 

Slice mozzarella and tomatoes and alternate on plate. Depending on how much you enjoy the taste of basil, place basil between slices OR chiffonade basil and sprinkle on top. Salt and pepper according to taste. Drizzle olive oil and vinegar over just before serving. Best eaten fresh and on the same day!