Chocolate Cherry Oatmeal Cookies

I really like these cookies and have never tried anything quite like them. This summer I was playing around with oatmeal cookie recipes and I had some dried cherries, so I tried adding them instead of raisins. A few more tries and I came up with this delicious and unique recipe. I'm going to take some to Kelly and Clint when I head down Friday for the birth!!



Chocolate Cherry Oatmeal Cookies

1 stick butter (1/2C), softened
1/4C sugar
1/2C packed light brown sugar
1 large egg
½ t vanilla
¼ t almond extract
½ t baking soda
¼ t salt
¾ C flour
1 ½ C oats, uncooked
1C dried cherries (I plump them first, soaking in water or compatible juice that is heated in microwave – pour off all juice)
1+ C chocolate chips
½ C walnuts or pecans (You can add more, but it will make for a more chunky, firm cookie)

Preheat oven to 350.

In large bowl, mix butter and both sugars until creamy – usually 3 to 5 minutes. Beat in egg and then extracts. Add baking soda and salt, mix, and then add in flour. Mix til combined but don’t overmix. Stir in oats, cherries, chocolate chips and nuts til well combined.

Drop by teaspoon or tablespoon onto ungreased cookie sheet or cookie sheet with silpat, about 1 ½ inches apart. Bake until tops are golden brown, around 10 minutes for teaspoon-sized cookies and 13 or so for tablespoon-sized. Cool completely on wax paper or wire rack before storing.

Who-Needs-a-Mix Pancakes

Who doesn't like pancakes for breakfast? If only they were less calories and carbs, but occasionally they are worth the splurge.

We've never been a family to turn to pancake mixes so we keep our eyes out for tasty recipes. We found this one and adapted it to our taste. I especially like the crunchy version listed below!

Pancakes

This recipe makes a big batch of pancakes -- probably around 20. If you need less, simply cut this recipe in half. And, if you make more than you need you can store the batter in the fridge until the next morning. Leftover pancakes can be gently reheated in the microwave.

4 cups flour (we used white, but you can use all whole wheat or a combo)
1/4 cup baking powder
2 teaspoons salt
3-6 tablespoons sugar (we used 6 tablespoons)
3 1/2 cups milk (or buttermilk)
4 eggs, beaten
1/4 - 1/2 cup butter, melted (we used 1/2 cup)

Place flour, baking powder, salt and sugar in large bowl and mix.

Combine milk and beaten eggs and pour over dry mixture. Add melted butter and mix. Do not overmix. It's okay if there are still a few small lumps in the batter.

Let batter sit at least 15 minutes and then heat pan. Oil or spray with butter/oil spray.

Using a ladle or 1/4 cup measure, spoon out batter and cook pancakes on one side until bubbles pop. Turn over and cook them a bit longer (less than a minute), til golden and cooked through.

My Crunchy Version -- Only two more ingredients needed!
1 tablespoon or so of crumbled granola or go lean crunch cereal per pancake
sprinkle of cinnamon

After putting pancake batter in the pan, quickly sprinkle granola on top of the pancakes and then sprinkle with cinnamon. Cook as usual.

And, whatever version you like, don't forget the real maple syrup!!

Yummy Greek Pizza

This recipe was a first for us, and was one we made up as we went along. It turned out SO delicious!!



This picture shows our wonderful veggie pizza, and we also made a pizza with the addition of grilled shrimp.

Greek Pizza

2 balls pizza dough from deli, or homemade (I used Trader Joe's whole wheat)
Good quality olive oil
Kosher salt, coarse pepper, onion powder, garlic powder and oregano to taste
2 cups mixed peppers, sliced
1 onion, sliced thin
12-16 oz good quality solid feta, drained
1/4-1/2 cup olives (I used Trader Joe's jalapeno stuffed green olives), sliced
1-2 cans 14.5 oz. can diced tomatoes, drained thoroughly
3 cups uncooked shrimp (if desired)
1/2 cup grated parmesan reggiano cheese

Preheat oven to broil (500 degrees). Have one shelf at bottom rack and one in middle of oven.

Sit refrigerated dough out about an hour or so ahead of time and let begin to rise.

Saute peppers, onions and seasonings in a tablespoon or two of olive oil til tender.

If using shrimp: Place in a cast iron pan, spray lightly with olive oil, salt and broil on middle oven shelf about 2 minutes on each side. Chop into large pieces. Turn oven down to bake at 425 degrees.

Get out two pans. (Cookie sheets work well if you don't have a pizza pan.) Spray with olive oil and dust with cornmeal.

Using flour as needed, roll out each ball of dough until thin and place in the pans you have selected.

Drizzle crust lightly with olive oil and season with salt, pepper, oregano, garlic powder and onion powder.

Top with tomatoes, spreading around pizza, then pepper/onion mixture, sliced olives, half of the lightly crumbled feta for each pizza and shrimp (if desired). Sprinkle with grated parmesan cheese and lightly drizzle with olive oil.

Bake one at a time on bottom shelf of oven for around 12-15 minutes until crust is done (no longer doughy) and it's bubbly on top. (If the crust is getting overdone, move to the middle oven shelf before removing from oven.)

Shepherd's Pie

Shepherd's Pie is a favorite go-to meal at our house. It's quick, easy, tasty and it is topped with mashed potatoes. What could be better?

I have eaten Shepherd's Pie for as long as I can remember. I think my Dad made it with canned tomato soup and canned green beans -- giving it more of a 60s touch.

I like that this casserole can be made a day or two ahead and refrigerated, and it tastes even better than when cooked right away.

Shepherd's Pie

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
Salt, pepper, garlic powder, cayenne -- to taste
14.5 oz. can diced tomatoes
6 oz. can tomato paste (I prefer the taste of organic)
1t sugar
2-3 cups string beans
8 good sized potatoes, peeled and chopped
1/2-1 stick butter
1/2 cup cheddar cheese, grated
1/2 cup milk or less -- just enough to make them creamy
Salt and pepper to taste
Drizzle of olive oil
2-3 tablespoons grated parmesan

Preheat oven to 350 degrees.

Cook ground beef and onion with seasonings until browned. Drain off fat. Add minced garlic and cook one minute. Add diced tomatoes, tomato paste, sugar and bring to simmer. Taste for seasonings. Simmer at least 15 to 20 minutes. Add a little water or red wine if mixture gets too thick.

While meat mixture is simmering, cook green beans with salt until tender.

Start preparing mashed potatoes: Boil potatoes with salt until tender. Drain water. Add butter, milk and cheddar cheese and mash or whip. Season with salt and pepper.

Once ground beef mixture is done, stir in green beans until well coated and put mixture into large casserole that has been coated or sprayed with olive oil. Top meat mixture with mounds of mashed potatoes. Sprinkle with grated parmesan cheese and drizzle with olive oil.

Cook around 30 minutes until potatoes start to get golden and mixture is bubbly. (If refrigerated ahead of time, casserole will need 45 minutes to an hour to cook. Keep covered for first 20-30 minutes of cooking time.)

Easy Cheesy Crustless Quiche

We started making quiches without crusts when we were doing low carb and they definitely grew on us. Since I like homemade pie crusts, this saves a lot of time. It's great for that last-minute dinner when you have no idea what you can make. Also great for an easy to put together breakfast. It also saves all those (buttery -- and yes, delicious) pie crust calories.

This simple recipe can be varied depending on what you have in the fridge. Veggies, cheeses and meats can be swapped or left out.

Crustless Quiche

6 eggs
1/4 cup milk, half and half or cream (I used 2% milk)
Salt and pepper to taste
2-3 cups cheese (I used cheddar), grated
Few tablespoons fresh parmesan cheese, grated
1 cup (or more) cooked chopped broccoli
1 cup ham, cut in chunks and quickly browned
Small amount of olive oil to drizzle

Preheat oven to 375 degrees.

Coat large pie pan or 9X9 inch cake pan with olive oil. Put about 1/3 cheddar cheese on bottom of pan. Cover with broccoli and ham.

Mix eggs, milk, salt and pepper together with a whisk. Pour egg mixture over broccoli and ham. Don't worry if it's not all covered. Top with remaining cheddar and parmesan cheeses. Drizzle with small amount of olive oil.

Bake for 20 minutes or until set, when knife inserted in center comes out clean.

Healthy Chex Mix

Who doesn't like Chex Mix? The problem is that when I make up a huge batch, I like it SO much that I end up eating most of it myself over the next few days and getting not only the cereal, which isn't too bad, but a huge amount of butter, which I definitely do not need!

This morning I thought I'd try making a lower fat version. I'd like to make this when I stay with Kelly and Clint after Eleanor's birth so she can munch on a treat while nursing and still lose the baby weight she wants to.

I hadn't seen a Chex Mix version using only spray olive oil, but how bad could it be? It turned out great, and today that was my lunch. (It's still addictive ...)

Healthy Chex Mix

1 1/2 - 2 cups of each of these cereals: Wheat Chex, Rice Chex and Corn Chex
1/4 cup (or more, if desired) walnuts
Olive oil spray (can also combine with butter spray)
Salt, pepper, onion powder, garlic powder and worcestershire sauce

Preheat oven to 180 degrees.

In a large bowl, combine cereals and nuts. Spray top layer with olive oil spray, and sprinkle with all seasonings. Mix with spoon. Repeat with each new top layer until mixture glistens. Taste to make sure you're not getting the mixture too salty.

Spread in large cookie sheet with sides that has been sprayed with olive oil. Bake 15 minutes and stir mixture. Place back in oven and repeat until Chex Mix has been baked a total of one hour and is crispy.

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.