Wednesday, November 24, 2010

Vanishing Oatmeal Cookies

The Quaker Oats recipe has changed a bit over the years. They now use 2T less butter and 1/4 less sugar. I like the recipe I copied from my oatmeal years ago.

1/2 pound butter or margarine softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
11/2 cup flour
1 tsp soda
1 tsp cinnamon
1/2 t. salt optional
3 cup quick oats
1 cup raisins

Sunday, November 14, 2010

Pumpkin Pancakes

It's been hard to find canned pumpkin. I did however find the 10 1/2 cup size can. I needed to make my Pumpkin Dessert for a Thanksgiving Potluck with out Sunday School class. I also made some pumpkin muffins for the kids and then froze the pumpkin in 2 c. quantities for more muffins. There was 1 c. left over so I made these pancakes. YUM! Well, that's what I heard. I don't eat wheat anymore, so I didn't taste them.


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar


  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Strawberry Spinach Salad

1 c. vegetable oil.
3/4 c. sugar
1/2 c. red wine vinegar
2 cloves garlic
1/2 t. salt
1/2 t. paprika
1/2 t. ground white pepper

Combine in a jar. Cover tightly and shake vigorously.

1 lb. baby spinach, washed
1 pt. strawberries, sliced
1 c. jack cheese, grated*
1/2 c. toasted walnuts, chopped

Combine salad in a large bowl. Shake dressing and pour over, toss gently.

*I use 6 oz crumbled feta.

Rhonda's Stromboli

1 pkg. Bridgeford Bread Dough, thawed*
Thinly sliced meats and cheese of your choice
1 jar of your favorite Italian red sauce
Parmesan cheese, grated
1 well beaten egg

Divide dough for one loaf in half. Roll each piece out to a 9" square. Cover dough with layers of red sauce, meat, and cheese.** Roll each piece tightly in jelly roll fashion. Pinch ends and seam along the length to seal filling. Place on lightly greased & floured baking sheet (I use a PC stoneware and they never stick). Brush lightly with egg wash and sprinkle with Parmesan cheese. Let dough rise in a warm place for 10-15 minutes (but no longer or the sandwiches will have air bubbles.) Bake at 350 for 25-30 minutes or until well browned. Remove from pan immediately; slice thinly for appetizers or in half for sandwiches. Serve with sauce for dipping.

*Lately, I've used the PW recipe for pizza dough for these.
** I don't put the red sauce inside of the kids Stromboli.

Crock Pot Chicken Tortilla Soup

2 c. shredded cooked chicken*
1 (15 oz) can tomatoes
1 med. onion, chopped**
1 (4 oz) can chopped green chilies
1 can black beans
1 (14 1/2 oz) can chicken broth
1 (10oz) can enchilada sauce.
1 clove garlic minced
2 c. water
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. pepper
1 (10 oz) pkg frozen corn (petite white is best)
1 -2 T. cilantro

Combine all in crock pot. Cook 6-8 hours on low or 3-4 on high. Serve with crushed tortilla chips and grated cheddar cheese in bottom of bowl, then ladle soup over. Top with sour cream, chopped green olives, and/or olives for garnish.

*I've used the Louis Rich Chicken Strips, a deli roasted whole chicken, and even canned chicken in an emergency.
**We like the onion sauteed before it's thrown in the soup or I use onion powder or minced onion. My kids don't like finding big pieces of onion.