Golden Raisin Oatmeal Cookies

Original from Taste of Home Baking Book:

3/4 cup butter, softened

1 cup packed brown sugar

1/2 c sugar

1 egg

2 tbls. water

1 tsp. vanilla

3 c quick cooking oats

2/3 c flour

2 tbls. grated orange peel

1 tsp cinnamon

1/2 tsp baking soda

2/3 c golden raisins

My Edits:

3/4 c butter flavored crisco

1 cup packed brown sugar

1/2 c sugar

1 egg

2 tbls. water

1 tsp. vanilla

3 c quick cooking oats

2/3 c flour

8 drops orange essential oil

1 tsp cinnamon

1/2 tsp baking soda

2/3 c regular raisins

Cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine oats, flour, orange peel, cinnamon, and baking soda. Gradually add to the creamed mixture. Stir in the raisins.

Drop 2 inches apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned.

Note: I used the orange oil because I have some on hand. The peel would probably also be very nice, but I didn't have an orange on hand. It is a good flavor in these cookies though!

Johnny's Nacho Stuff

1 lb. ground beef (or ground turkey, if that's how you roll)

1 can corn, drained

1 can black beans, drained

1 1/2 c. salsa

shredded cheese, optional

sour cream, optional

Scoop-shaped tortilla chips

Brown hamburger, drain. Add corn, beans, and salsa. Bring to boil (it'll probably be necessary to add a little water to have enough liquid to boil). Simmer 5 minutes, or until hot. Serve with chips, top with cheese and sour cream, if desired.

Caramel Roll Spread

This is how I make caramel rolls without having to cook up a batch of caramel on the stovetop which is great if you're short on time. I made my rolls with frozen bread dough, and this recipe was enough for two loaves of dough. The filling melts and caramelizes in the bottom of the pan leaving the cinnamon behind in the dough.

1 stick butter, softened

3/4 cup brown sugar

1 tbsp. cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp vanilla

1/2 tsp maple flavouring(optional)

Mix all ingredients together, spread on dough, roll up, slice and bake as usual. Makes enough for two loaves of dough(1 dozen large rolls).

Chicken Marinade

2 tsp salt

1/4 c Worcestershire sauce

2 tsp dry mustard

1 c oil

1/2 c red wine vinegar

3/4 c soy sauce (lite or reduced salt also works)

1 tsp pepper

1 tsp garlic, minced

1 1/2 tsp parsley flakes

Combine all marinade ingredients. Place chicken pieces in 1 gallon freezer bag. Pour marinade over the meat. Freeze.

To serve, thaw. Grill or cook chicken until the meat is no longer pink inside and juices run clear.

Chicken Enchiladas

16 flour tortillas

1 medium onion

1 tbls vegetable oil

1 tsp chili powder

1 tsp garlic powder

1 1/2 c shredded cheddar

1 tsp ground cumin

1 8 oz. pkg cream cheese

1/4 c chopped black olives

6 cups shredded cooked chicken

3/4 c salsa

Enchilada sauce

Heat oven to 350. I large saucepan, heat vegetables oil, add onion, chili powder, garlic and cumin. Add cream cheese, chicken and salsa. Removed from heat when thoroughly combined. Add 1 c cheddar and the olives.

Spread 1/4 c enchilada sauce over the bottom of baking dish(es). Spoon 1/3 c chicken mixture into tortilla and roll. Place side by side in a baking dish. Top with remaining sauce and cheese. Bake 15-20 minutes. Serve immediately.

NOTES:

• This recipe would work well with beef or turkey also.
• I've also chopped up chicken breasts instead of using shredded chicken.
• It makes a good freezer meal. Place filled tortillas into the baking dish as instructed. Put enchilada sauce in a small zip-loc on top and put cheese into another small zip-loc on top so it all stays together. Cover well and freeze. When you want to serve it, just thaw, finish the sauce/cheese steps of the assembly and bake.
• I rarely have enchilada sauce on hand, but have substituted a small can of tomato sauce (8 oz) mixed with cumin.

Kathy's Lasagna

1 1/2 lb sweet Italian sausage

1 tsp garlic, minced

1 tbls. parsley

1/2 tsp salt

1 tbls. dried basil

1 tbls. dried oregano

3 6 ounce cans tomato paste

1 16 ounce can diced tomatoes

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1 c water (add up to 1/2 c more if it's reduced too much. The uncooked pasta will need some liquid.)

1 16 oz. pkg lasagna noodles

30 ounces ricotta

2 eggs

1/2 tsp salt

1 tsp pepper

2 tbls parsley

1/2 c Parmesan

1 lb. mozzarella, sliced or shredded

1. Brown meat; drain off excess fat; stir in remaining ingredients in first section above. Simmer one hour, stirring occasionally.
2. Combine ricotta, eggs, 1/2 tsp salt, pepper, 2 T parsley, and Parmesan.
3. Spoon about 1/2 c meat sauce on bottom of 9 x 13 pan.
4. Cover with layer of uncooked noodles
5. spread 1/3 of cheese mixture, 1/3 of mozzarella and 1/3 of the meat over the noodles. Repeat layers twice.
6. Freeze.
7. Bake at 375 for 1 hour. Let stand for 15-20 minutes before cutting.

NOTES:

I made a half recipe and used a smaller baking dish.

I substituted cottage cheese for the ricotta

SOURCE: Kathy Huber, Christine Houle

Four-Cheese Spinach Lasagna

2 cups fresh broccoli, chopped

1 1/2 c carrots, julienned

1 c green onions, sliced

1/2 c sweet red peppers, chopped

3 cloves garlic, minced

2 tsp oil

1/2 c flour

3 c skim milk

1/2 c Parmesan cheese, divided

1/2 tsp salt

1/4 tsp pepper

10 oz. frozen chopped spinach, thawed and squeezed

1 1/2 c cottage cheese

1 c mozzarella cheese (4 oz. = 1 c)

1/2 c Swiss cheese, shredded

12 cooked lasagna noodles

In skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. In a heavy saucepan, whisk flour and milk until smooth. Bring to a oil; cook and stir for 2 mins. Reduce heat; add 1/4 c Parmesan, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set one cup aside. In a bowl, combine cottage cheese, mozzarella and Swiss. Spread 1/2 c of spinach mixture in a greased 13x9 pan.

Layer:

4 noodles

half of the cheese mixture and vegetables

3/4 c spinach mixture

Repeat layers. (Use remaining spinach, vegetables, and cheese)

Top with remaining noodles, reserved spinach mixture and remaining Parmesan. Cover and freeze.

Cover loosely with foil and bake at 375 for 35 mins. Uncover; bake 15 minutes longer. Let stand 10-15 mins. before cutting.

NOTES:

We made a 1/2 batch and put it in an 11 cup rectangular pyrex dish.

SOURCE: Christine Houle