Neiman Marcus Chocolate Chip Oatmeal Cookies

Neiman Marcus Chocolate Chip Oatmeal Cookies
2 c. butter

2 c. granulated sugar

2 c. brown sugar

4 eggs

2 tsp. vanilla

4 c. flour

5 c. blended oatmeal

(measure oatmeal & blend in blender to a fine powder)

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

24 oz. chocolate chips

(I always use milk chocolate chips because I like the taste better)

1 8oz. hershey bar (grated) ~~I don't use this in mine

3 c. chopped nuts (optional)

Cream the butter & both sugars. Add eggs & vanilla; mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, hershey bar & nuts. Scoop onto baking stone, placing 2 in. apart. Bake for 10 minutes at 375 degrees. Makes about 4-5 dozen cookies.

The recipe I got online says it makes 112 cookies, but mine only made 4 dozen. I use the medium size scoop from Pampered Chef which makes a normal size cookie, so to get 112 you'd have to make them really small.

Sweet-n-Sour Chicken

I just made this for dinner 2 nights ago for the first time and it was great and so easy.  Unlike any Sweet-n-Sour I've had in a restaurant.  Got off a Church Newsletter.

Ingredients:

6-8 Chicken Breasts or Thighs

1 bottle Catalina Dressing

1 can Whole Cranberries

1 Envelope Onion Soup Mix

Directions:
Place Dressing, Cranberries and soup mix

in to crock pot and mix well. Add chicken.

Cook on Low all day (no need to add water)

Check periodically and stir so all chicken gets coated.
Serve over Rice.

Snickerdoodles

My husband has been wanting Snickerdoodles for awhile so I finally got around to making some the other day. They were very yummy & a big hit with all the kids too.

Snickerdoodles

1 c. butter/margarine
1-1/2 c. sugar
2 eggs
2-3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
3 tsp. cinnamon
3 Tbs. sugar

Preheat oven to 400 degrees.

1. Cream butter, sugar & eggs.

2. Stir all dry ingredients together in a bowl. Add to the creamed mixture & mix well.

3. Combine 2 tsp. cinnamon & 2 Tbs. sugar in a small bowl. Note: I took this

4. Shape dough into 1 in. round balls. Roll in the cinnamon/sugar mixture.

5. Place on bar pan 2 in. apart.

6. Bake for 8-10 min.

Makes about 2-1/2 dozen cookies

...To Know Her Is To Love Her...

I know our blog is basically for Recipes and such,

but because of Mothers Day I wanted to honor my mother.

This one post is dedicated to her.

.

Mom, you walk through life with difficulties,

but never waver from Compassion.

Pain envelops your body,

but you always give with a sincere heart.

Even still through the hardships you bore 6 children

and you give to each of us all that you can.

Each day you endure pain,

but you are always there to listen,

to give, to encourage, to love and support.

.

Never in my life have I met a person

I'm more proud of

I would love to give my children,

what you have given to me.

.

Everyone you meet loves you,

because you are genuine and sincere.

People are drawn towards you

because you generate Peace and Comfort.

(Written for you Mom!)

On this day, that is labeled as mine,

my mothers and hers too,

All I want is to thank you Father,

For letting me experience this earthly life,

with all of its trials and glories.

.

Thank you Father,

for the gentle woman now residing with you

Who brought life to me, through her daughter

I'm grateful to call her Grandma

.

Thank you Father, for this remarkable woman,

I'm blessed to call Mom!

For giving her knowledge, patience, compassion and love.

And the strength to endure any trials I cause her.

.

Thank you Father for loaning me

these two extraordinary spirits

Who despite my downfalls, Love me and call me Mom!

Thank you this day Father for letting me be a Mom!

My mother has lived in intense pain most of her life, but never did I see her complain or ask for people to wait on her. She raised 6 children, sewed all the girls dresses and gave of herself whenever possiable. Most people in pain dont stop to think of others, but Shirlene is always willing to serve. Even now with her health issues, she lives in a Care Center, but she knows all the patient's names, all the nurses names and makes friends with anyone who comes in her path. She is a very Giving, Compassionate and Loving person. I remember when I was a teenager, there were times I would get upset with her and argue about something not going my way. She never talked down to me, in fact, she would sit down and write me a letter telling me how wonderful I was and how much she loved me and how much the Lord loves me. Even at times when I was angry, she was Loving and Caring. It is hard to write about her without crying, because she is so Awesome and there are not enough words to describe who she is.

Mom you mean the world to me!

.
This post is part of a world wide blogging tribute to Moms led by TheBlogFrog
.

Peanut Butter Blossoms

These are some of my favorite cookies. If you like peanut butter cookies, you'll love these.

1/2 c. sugar

1/2 c. brown sugar

1/2 c. shortening

1/2 c. peanut butter

1 egg

1 1/4 c. flour

3/4 tsp. baking soda

1/2 tsp. vanilla

1/4 tsp. salt

Hershey's Peanut Butter Kisses

1. Preheat oven to 375 degrees.

2. Mix all ingredients together and form into balls. I use my Pampered Chef small scoop & it's just the right size.

3. Place on ungreased pan 2" apart.

4. Bake for 10 minutes.

5. Then open oven & put a kiss on each cookie & press down just a little bit, then bake for an additional 2 minutes.

6. Let cool on the pan for a few minutes then transfer to cooling rack.

This recipe will make about 2 dozen cookies. I usually double or triple the recipe since we have a large family, we like leftovers & I usually give some away.

A few tips:

1. If you try to move the cookies from the pan too soon after taking them out of the oven they will break. This is the case with pretty much every cookie recipe. Wait for about 5-8 minutes.

2. Make sure not to overcook the cookies, or they won't be as soft & the kiss will burn.

3. These cookies are best when warm. So when you're craving that cookie the next day just pop it in the microwave for about 10 seconds & it softens & warms the cookie just enough to make the kiss melt in your mouth. Yum! Enjoy!

Funeral Potatoes!

I know the name sounds terrible but it's not as bad as what our mom used to call these. This yummy potato dish got it's name from being such a popular dish that is served at almost every LDS (Latter-day Saint) funeral there is. It really is a great potato dish that I'm sure your family will love. There are actually several versions of Funeral Potatoes so this is my version.

Funeral Potatoes

8 lg. or 12 sm. potatoes

2 cans cream of chicken soup

salt & pepper to taste

1 Tbs. Mrs. Dash

1 pint sour cream

1 c. grated cheese

crushed potato chips (about 2 cups crushed)

1. Peel & cube potatoes, then boil. Drain water & put potatoes in a large mixing bowl.

2. Mix in soup, sour cream, cheese & seasonings in with potatoes.

3. Mix well & pour half of mixture into 9x13 baker.

4. Sprinkle more cheese over then pour rest of mixture in pan & sprinkle more cheese on top.

5. Sprinkle crushed chips all over potatoes.

6. Bake at 450 for 20-25 min. Enjoy!

Chel's Ziti Pasta

I was going to make the Party Pasta Bowl recipe from Pampered Chef but decided to change it just a bit. Although some of my kids were skeptical to try it (because it was something new), they loved it. It did turn out quite yummy!

Chel's Ziti Pasta

1 package uncooked ziti pasta

1/4 c. chopped onion

1 lb. lean ground beef (I always get the leanest ground beef I can find)

3 garlic cloves, pressed

2 ts. Italian Seasoning

1 jar/can (24 oz.) spaghetti sauce

1 can (14.5 oz.) diced tomatoes, undrained (I like to get the ones with seasoning in them)

1 egg

2 c. mozzarella cheese, shredded

2 ts. parsley

1/4 ts. black pepper

2 Tbs. Parmesan cheese

1. Boil pasta according to package directions. Drain when fully cooked. Cook ground beef, add chopped onion and pressed garlic.  Cook until beef is fully cooked.  Remove from heat.  Add Italian seasoning, tomatoes and spaghetti sauce.  Lightly beat egg, then add to meat mixture.  Add mozzarella and parmesan cheeses, parsley and pepper.  Mix sauce with pasta in large bowl, pour into 9x13 stone baker and add more mozzarella cheese on top.  Bake at 450 degrees for 25 min.

Corn Casserole

I'm making this tonight as a side to the Beef Taco Bake, so I'm doubling the recipe. I'll add Photos later!

Ingredients:

1 - 15 1/4 oz can whole kernel corn, drained

1 - 14 3/4 oz can cream-style corn

1 - 8 oz package corn muffin mix (I use Jiffy)

1 - cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded cheese

Directions:
Preheat Oven to 350'

In a large bowl, stir together all the corn, corn muffin mix, sour cream and butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Bake 5 minutes or until cheese is melted. Let stand for 5 minutes and serve warm. This makes 6-8 servings.

Beef Taco Bake

I'm making this tonight for a large family get together so I am tripleing the recipe. As a side I will be making a Corn Casserole.

Beef Taco Bake

1 lb- ground beef (I used 2 lbs and 1 lb Italian Sausage)

1- 10 3/4 oz can Campbell’s Condensed Tomato Soup

1- cup Salsa

1- 4oz can Diced Green Chile Peppers

1/2- cup milk

1- cup shredded cheese (about 4oz)

8- Corn tortillas - cut into 1 inch pieces

(you may use 6 flour tortillas if you prefer)

Cook the beef in a skillet over medium heat. Cook until well browned, stirring often. Drain off the fat. Preheat oven to 400' Add to meat: soup, salsa, milk, tortillas and 1/2 the cheese. Stir. Spoon the mixture into a 2 quart casserole dish. Cover and bake for 25 to 30 minutes, until bubbly. Remove and add the remaining cheese. Bake for 5 minutes or until cheese is melted.

Pepperoni Pizza Twist

This is another Pampered Chef recipe. Can you tell I like them? I actually love their products even more than their recipes. The stones are so awesome, I bake on them almost everyday (as you can see by how dark they are in the pictures).

Pepperoni Pizza Twist

1 package (3.5 ounces) pepperoni slices, diced

1 can (3.25 ounces) pitted ripe olives, drained and chopped

2 tablespoons snipped fresh parsley

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons all-purpose flour

1 garlic clove, pressed

2 packages (11 ounces each) refrigerated French bread dough

1 egg

1 teaspoon Italian Seasoning Mix

2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears (I used dried parsley).

In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic (I used granulated garlic because I didn't have any garlic cloves); mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. I use my pizza dough recipe.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. I would recommend adding some tomato sauce w/ seasoning inside--it was good, but pretty dry & I think the sauce would make it better. I also forgot to add the black olives--had them chopped, just forgot to put them in.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. Instead of the seasoning mix, I just put Italian Seasoning in mine.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.

For the greatest Pampered Chef consultant contact Kelly!