Loaded Banana Oatmeal Cookies

July 22, 2009 at 4:57 pm · Filed under Dessert ·Tagged ,

  • 1 1/2 c. butter or margarine
  • 1/2 c. sugar
  • 1 1/2 c. brown sugar
  • 1 t. vanilla
  • 2 eggs
  • 1 c. mashed bananas (roughly 2 bananas, mashed)
  • 2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 2 1/2 c. oats
  • 1 c. chocolate chips
  • 1 c. raisins

1. In a mixing bowl. cream together the butter or margarine and sugars. Beat for 2-3 minutes. Add the vanilla and eggs and beat an additional 2 minutes. Add the mashed banana, just until combined.

2. In a small bowl. whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the mixing and stir just until moistened.

3. By hand, stir in the oats, chocolate chips and raisins.

4. Place heaping tablespoons of dough on an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes.

*Feel free to play around with the chocolate chips and raisins. Use 2 cups of one and omit the other, omit them both all together, add some nuts in place of one or some…basically, do what you want. Enjoy!

Original Source: http://stolenmomentscooking.com/loaded-banana-oatmeal-cookies/

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Just Like Starbucks Molasses Cookies

July 22, 2009 at 4:55 pm · Filed under Dessert ·Tagged ,

  • 3/4 c. butter or margarine
  • 1 c. brown sugar
  • 1 egg
  • 1/3 c. blackstrap molasses (or 1/2 c. plain molasses)
  • 2 1/2 c. flour (You can use any combination white/whole wheat flour)
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • For rolling dough – 1/2 c. white sugar

1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.

2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.

3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.

4. Roll heaping tablespoons of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake at 350 degrees for 10-15 minutes.

This process will result in light, cake-like cookies. If you prefer crispier cookies, flatten the sugar-coated balls of dough slightly with your palm or the bottom of a glass.

Original Source: http://stolenmomentscooking.com/just-like-starbucks-molasses-cookies/

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Homemade Cracker Jack

July 22, 2009 at 4:40 pm · Filed under Dessert, Snack

  • 10 c. popped popcorn (air-popped or stove-popped, not microwave)
  • 1 -2 c. cocktail peanuts
  • 1 c. butter
  • 1 1/2 c. brown sugar
  • 2 t. vanilla

1. Combine popcorn and peanuts in a large bowl.

2. In a small sauce pan, melt butter and brown sugar together. Bring to a slow boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

3. Pour caramel sauce over popcorn and peanuts and toss to coat. Pour onto a cookie sheet or two and bake at 250 for 15-20 minutes, until dry.

Original Source: http://stolenmomentscooking.com/homemade-cracker-jack/

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Softest, Best Chocolate Chip Cookie Ever!

July 1, 2009 at 10:02 pm · Filed under Dessert ·Tagged

Ingredients:

2 1/4 C. Flour
1 t. Baking Soda
1 C. Butter
2/3 C. Brown Sugar
1/4 C. Sugar
1 Box Vanilla Instant Pudding Mix
2 Eggs
1 t. Vanilla
2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes.

Tips:

Cream the heck out of the butter and sugar, this is where you’ll get the light and fluffy.

Remember as soon as baking soda comes in contact with moister it starts it’s chemical reaction. Make sure you combine the flour and soda first, then add the creamed mixture. Then right into the oven after you add those chocolate chips. (This is to get the best results!)
Original Source: http://stressedspelledbackward.blogspot.com/2009/04/softest-best-chocolate-chip-cookies.html

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Easy Ice-Cream (great for kids to make)

June 10, 2009 at 10:55 pm · Filed under Dessert ·Tagged

Amount Needed per Person:

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc Baggie
1 gallon size Zip-loc Freezer bag

Mix together the milk, vanilla and sugar in one of the quart size bags. Seal tightly, removing excess air. Place this bag inside the other quart size bag, again removing excess air and sealing well. By double-bagging, you reduce the risk of salt and ice leaking into the ice cream. Put the double bag inside the gallon size bag and fill the bag with the crushed ice. Sprinkle the salt on top. Remove excess air and seal the bag. Shake the bag, making sure the ice surrounds the cream mixture. Within 5 to 8 minutes you will have Ice Cream! If bags get too cold to hold, wrap with a paper towel. Flavorings can be added to the ice cream to make different flavors. Kids can experiment and make a different flavor every time.

Original Source: http://www.ziggityzoom.com/activities.php?a=314

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Pumpkin Carrot Bars

June 2, 2009 at 5:50 pm · Filed under Dessert ·Tagged

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 cup finely shredded carrot
  • Cream Cheese Topping (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Original Source: http://www.verybestbaking.com/recipes/detail.aspx?ID=28459

(Some reviews suggest adding more cinnamon, or walnuts, or raisins. Someone also used applesauce in place of oil and it worked out well.

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Pumpkin Cranberry Bread

June 2, 2009 at 5:42 pm · Filed under Bread, Breakfast, Dessert ·Tagged

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions:
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!

Original Source: http://www.verybestbaking.com/recipes/detail.aspx?ID=28205

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Classic Baked Beans

May 26, 2009 at 6:58 pm · Filed under Beans

Serves 6 to 8

Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving.

Ingredients

3 slices nitrate-free bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 to 2 tablespoons tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1/2 to 1 teaspoon chipotle chile powder, more to taste
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
1 to 1 1/2 cups low-sodium chicken broth, plus more if needed
Salt and pepper to taste

Method

Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat. Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.

Cover skillet tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.

Original Source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2086

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Overnight Oatmeal (no cooking required)

May 26, 2009 at 6:55 pm · Filed under Breakfast ·Tagged

Serves 4

This breakfast provides protein, whole grains and fresh fruit for a breakfast sure to help you start your morning right. Simply mix the ingredients together and refrigerate overnight. Enjoy it cold or warm the next morning.

Ingredients

2 cups rolled oats (not instant or quick cooking)
2 cups lowfat milk or milk substitute
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, walnuts or almonds
2 peaches or apricots, pitted and sliced
2 tablespoons agave nectar (optional)

Method

Combine oats, milk, zest and vanilla in a bowl then cover and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with pecans, peaches and a drizzle of agave nectar.

Original Source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=345

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Whole Wheat French Bread Rolls

April 14, 2009 at 6:48 pm · Filed under Bread

* 1 1/2 cups warm water (110 degrees F/45 degrees C) * 1 tablespoon active dry yeast * 2 tablespoons white sugar * 2 tablespoons vegetable oil * 1 teaspoon salt * 2cups bread flour * 2 cups whole wheat flour In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F Bake for 18 to 20 minutes in the preheated oven, or until golden brown Lynn is a stay at home mom. She has been married for 14 years and has three kids. She loves to cook and try new recipes. You can follow her cooking adventures at lynnskitchenadventures.com.

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