My Mom's Oatmeal Raisin Cookies

1 c sugar
1 c brown sugar, packed
1 c butter or margarine (room temp)
2 eggs, beaten
3 c oats
2 c flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
½ - 1 c raisins

Cream together sugars and butter until smooth. Add eggs and mix. Stir in oats and other dry ingredients. When well-combined, add vanilla and raisins. Chill for about 30 mins. In the meantime, preheat the oven to 350°. Roll into ping-pong sized balls, squish slightly and place on ungreased cookie sheet. Bake at 350° for 10-12 minutes. Let cool on the pan for five minutes, then place on cooling rack. 

Sweet Soy Dipping Sauce

½ c low-sodium soy sauce
2 T rice wine vinegar (balsamic will also work)
3 T brown sugar
2 T minced garlic
½ tsp ground ginger (or 1 tsp fresh grated ginger)

Mix together in a small jar and serve with egg rolls, pot stickers or wontons. Refrigerate leftovers.

Southwestern Chicken Soup

1 quart Chicken Broth
1 28oz can tomato sauce
1 28oz can petite diced tomatoes
1 15oz can enchilada sauce (hot or mild, depending on your taste)
3-4 T homemade taco seasoning (or 1 pkg taco seasoning)
1 green bell pepper, diced
1 red bell pepper, diced
1 T minced garlic
1 medium yellow onion, diced
1 16oz pkg frozen corn
3-4 chicken breasts, cooked and shredded
1 can black beans, drained (optional)


Combine all ingredients (except beans) in the Crock Pot on low (8-10 hrs) or high (4-6 hrs). Add beans in the last 45 mins of cook time, if you choose to add them.

Serve with crushed tortilla chips, fresh diced avocado or sour cream.

Hot and Sour Soup

1 carton Swanson's Chinese Hot and Sour infused broth
2 T soy sauce
1 T vinegar (I used white, but you can use Rice Wine)
1 bunch green onions, diced
½ block firm tofu, cubed
½ can bamboo shoots, julienned
3-4 chopped mushrooms (I used straw mushrooms, but you can use any kind)
1 T garlic powder
1 tsp chili garlic sauce (optional - adds INTENSE heat)
2 T corn starch
3 T cold water
1 egg, beaten

½ pkg won ton wrappers, sliced into strips
1 c hot oil for frying

Combine the first 8 ingredients (9 if you choose to add chili garlic sauce) in a large pot and bring to a boil. While that's heating, fry the won ton strips until golden brown and drain on a paper towel. Combine cornstarch and water in a small bowl until mixed well. When the soup has come to a boil, slowly add the cornstarch thickener and stir. Simmer on medium heat for 5 minutes. Remove from heat and slowly add beaten egg, stirring to incorporate egg strands throughout soup. Serve with fried won ton skins.

Homemade Taco Seasoning

In helping my mother-in-law clean out her pantry to prepare for a healthier lifestyle, we researched recipes for homemade seasonings for things like tacos, ranch dressing and spaghetti sauce. In doing so, I decided that I probably should start practicing what I preach, so I, too, bypassed the taco packets today at the store and decided to make it homemade instead. 

I combined several recipes I saw online and created my own.

½ c chili powder

¼ c onion powder

2T ground cumin

2T garlic powder

1T paprika (Spanish or smoked is fine)

1T dried oregano leaves

½ tsp cayenne pepper (more or less to taste)

1T seasoned salt (you can omit this if you're on a low-sodium diet, just add more garlic powder)

1T corn starch

1T brown sugar

Combine everything in a lidded container such as a jar or Tupperware and shake well.

Use 3T seasoning with ¼-½ cup of water per ONE pound of ground meat (beef, turkey, chicken, etc.). Simmer over medium heat until desired consistency.

Swanson Thai Hot and Sour Soup (Tom Yum)

Ultimately, this is just a doctored recipe I got from Swanson. I take ZERO credit for it, I'm just adding my twist and since I hate people who take someone else's recipe and say, "it's the same thing, but I added this, this and this," I figured I'd post it here. Again, this is NOT my recipe with the exception of ONE added ingredient, so please don't quote it as mine. I don't need a lawsuit from Campbells, k? :)

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

3 T Chili Garlic paste/sauce

1 . Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired. (I left the mushrooms out, but they'd be great with them, too.)

2 . Add the broth to the saucepan and heat to a boil.  Stir in the chili garlic paste, too. Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

3 . Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving. Also, I added TWICE the amount of lime because I wanted more flavor. You may also add some onion and garlic powder or minced garlic, as well.

Tomato Basil Soup

This is an EXCELLENT recipe for almost all diet types. It's relatively low in sodium, fat and carbohydrates and you can always adjust ingredients to include lower sodium options, too.

2 - 28oz cans petite diced tomatoes
1 - 28oz can crushed tomatoes
2 c V-8 juice (low sodium)
2-3 T minced garlic
1-2 bunches fresh chopped basil
1 T olive or canola oil
2-3 T brown sugar

In a large soup pot, heat the oil and add the basil and garlic, sauteeing for a few minutes to bring out the flavor. Add the tomatoes,V-8 and brown sugar and bring to a low boil. Lower heat and simmer for about an hour or so. You can add less sugar if you prefer a tarter soup or more, if you like it sweeter. You can also omit the oil altogether if you don't want it.

For variety and added protein, add whole peeled shrimp to the soup after it comes to a boil. You could also add chopped kale or spinach, too.

Serve with crusty bread, shaved Parmesan and a healthy sprinkle of fresh cracked pepper.

Chicken Lazone

3lbs chicken breasts (skinless, boneless with fat trimmed off)

1 tsp Lawry's seasoned salt

3 tsp chili powder

3 tsp onion powder

4 tsp garlic powder

½ tsp cayenne pepper

½ c butter - divided

2-2½ c heavy cream
1 T brown sugar

1lb box of your favorite pasta (I used rigatoni, but spaghetti, fettuccine or penne would work fine, too)

Optional: chopped red peppers, diced asparagus, mushrooms

Mix the seasonings together and create a rub for the chicken. Using a meat tenderizing hammer, flatten the chicken breasts a little bit so they cook more evenly. Put half the butter in a large skillet over medium heat. Coat the chicken pieces with spice rub and place carefully in skillet. Cook over medium heat while you cook the pasta according to package directions.

When chicken breasts have cooked throroughly, remove them from the skillet and cover to retain heat. Using a wire whisk or a fork, scrape all the drippings off the bottom of the skillet and stir as you add the remaining butter to the skillet. When melted, add the cream and brown sugar (as well as the chopped vegetables, if you choose), stir well and let it come to a simmer. Return the chicken to the pan and let it cook for a few minutes. Serve both over pasta.

I made this dish again with diced red peppers and asparagus and it was amazing, but the dish also stands well on its own. This is easily one of our new favorite meals. SO easy and uses ingredients we typically have in our cupboard and refrigerator.

Beef and Noodles

Yep...it's another pressure cooker recipe. I can't help it. This tool is such a vital part of my kitchen "appliances" that I can't live without it. In fact, I've gone without a food processor for over a year, but can't give up my pressure cooker. If you haven't already bought one, give it a try. I promise, you won't regret it.

1-2 lb arm, rump or round roast (the more marbled, the better)

1 16oz pkg frozen noodles (or homemade noodles)

3 T beef soup base (I use "Better than Bouillon") (this will also serve as your salt)

2 c water

1 onion, cut into wedges

2 bay leaves

1 tsp garlic powder or granulated garlic

½ tsp black pepper

½ tsp oregano

½ tsp thyme

2-3 T thickening agent (corn starch or flour mixed with about ½ c of cool water)

In your pressure cooker, combine everything but the frozen noodles and thickening agent. Don't trim the roast unless you really want to, as the fat will add amazing flavor. Attach the lid and bring to high pressure. Turn on medium to medium-low and let cook for about 30-40 mins (depending on the size of the roast). 

When you're close to the end of the meat timing, bring water to a boil to cook your noodles in. I usually cook them separate for two reasons: they tend to soak up all the beef broth leaving your meal dry and too concentrated, and with only a couple cups of liquid, it's not enough water to cook them anyway. If you'd like them to have a beef flavor, feel free to cook them in beef broth or toss a couple spoonfuls of soup base in with the water. Cook your noodles according to package directions and drain when done.

During this time, your timer should've gone off and the heat has been turned off under the meat. Let the pressure naturally release (should take about 15 mins). When it's safe to remove the lid, pull out the bay leaves and throw them away. Then, using a couple of forks, shred the beef and return to the pot with the broth and onions. Bring back to a boil and add thickening agent to desired consistency. Let the starch flavor cook out of it over medium heat for about 5-10 mins, then add the cooked noodles, mixing well.

If you're from the Midwest, you'll probably want to serve these over mashed potatoes, but for the rest of you, you can serve as-is. :)

Chicken Stock

Several people have mentioned that they can't make some of the recipes I've posted because they don't have a pressure cooker. After I told them to buy one (seriously, you won't regret it), I got to thinking that maybe I should come up with a basic chicken/chicken stock recipe that everybody can use. So here you go.

1 whole fryer chicken (cleaned, giblets removed)

1 pkg celery (not just celery hearts, you want the stuff with the leafy tips)

3-4 full-size carrots

1 onion

2qts Water

Seasonings (will need twice the amount listed)

2 tsp parsley

½ tsp ground sage

½ tsp poultry seasoning 

¼ tsp thyme leaves 

¼ tsp black pepper

1-2 tsp chicken bouillon or chicken soup base (low sodium if possible)

Chop the leafy tips (about 4" off the top of the stalks) off a bunch of celery. Rinse them off and put them in a large pot or Dutch oven. Peel and cut the carrots and onions into chunks and add to the pot. (I saved a handful to put inside the chicken cavity). Add the spices and ONE quart of water. Put the chicken in the pot and cover with a lid. Bring to a boil on high, then reduce heat and let simmer for 45-60 mins. Make sure once you reduce the heat that you're only getting little bubbles around the edge of the pan and not a rolling boil. Too much liquid will evaporate otherwise and you'll lose valuable flavor. 

Let the chicken sit for about 15 minutes to cool before removing it from the pan. Carefully, cut/pick the chicken off the carcass and set aside. Strain the vegetables from the broth and return them to the pan with the chicken carcass. Set the broth aside. Add the second set of seasonings and the last quart of water. Repeat the process for cooking the stock. 

This will give you enough chicken and stock for at least two pots of chicken noodle soup, or chicken and noodles. You can freeze whatever you don't use.

(To cut back on the fat, you can let the broth cool in the fridge then skim the fat off the top before freezing/using.)

Buffalo Chicken Salad

This is the most supremely lazy recipe for a most delicious meal.

Bagged lettuce (I used romaine, spring mix and baby spinach)
Grape tomatoes
Croutons
Pre-breaded chicken strips (frozen chicken tenders is what I used, but you can use fresh)
Cookies brand "Wings n' Things" hot sauce (or the sauce of your choice)
Ranch dressing (I use Hidden Valley Ranch - buttermilk recipe)

While the oven preheated for the chicken strips, I made the salad dressing and mixed the bags of lettuce together in a big bowl. Remember, I always make enough for lots of leftovers, hence the three bags of lettuce. Since my kiddo doesn't like croutons and hubby doesn't like grape tomatoes, I left the ingredients separate so everybody could make it to their liking.

Once the chicken strips were done, I dunked them in the hot sauce, then sliced them into smaller strips.

Throw everything you want in the bowl with the dressing and top with fresh crushed black pepper.

You could add shredded cheese, crumbled blue cheese, celery, carrots, bacon or any other fresh vegetables of your choosing.

Bavarian Pot Roast

For my first bridal shower almost twenty years ago, the theme was a recipe share. Guests brought index cards with their favorite recipes on them and gave them to me as I began my life as a new bride. One of the recipes I tried was my former MIL's recipe for Bavarian pot roast. Having been a fairly traditional person, I only made it once, but it did go over well, if I remember correctly. I have been in a serious tomato mood lately, so I thought I'd revisit my recipe box and try it again.

1 three to four pound pot roast (I used an arm roast)
4 T flour
2 T oil
1 c tomato juice (or 8 oz can tomato sauce)
1 c beef broth
1¼ c Coca Cola (or 1¼ c water and 2 T sugar)
1 T vinegar
½ tsp cinnamon
½ tsp ginger
½ tsp black pepper
1 tsp salt
1 bay leaf
1 chopped onion

Preheat your oven to 325°.

Cover the roast with flour and brown on all sides in the oil. While it's browning, mix the juice, broth, Coke, vinegar and spices together. Chop the onion and put it on the bottom of a large baking dish with the bay leaf. When the roast is browned, add it to the dish and pour the broth mixture over the top. Cover tightly with foil and bake for 3 hours. Let set for 15 mins and discard bay leaf before serving.

Serve with potatoes or over noodles or spaetzle.

Alfredo Sauce

Alfredo sauce has always eluded me. I've made it several different ways over the years and none of them have been tasty. An Italian friend of mine said, "don't skimp on the quality where cheese is concerned," so I didn't. It still flopped.

Finally, I realized the secret isn't just the quality of cheese, but the consistency with which it begins. Grated: doesn't work. Shredded: eww. But shaved? PERFECTION!

Honestly, though, don't skimp on anything. Use REAL cream. REAL butter and REAL cheese. None of that low-fat, half-n-half, imitation crap. Alfredo isn't meant to be diet-friendly. And if you're gonna blow your points, you might as well blow 'em big.

2 c real heavy cream
½ c real butter (salted is preferable)
1 tsp crushed garlic
¾ -1 c shaved Parmesan cheese
pinch parsley
pinch basil leaves
pinch oregano leaves

In a saucepan, combine cream and butter until the butter melts. Add garlic and herbs, mixing well. Slowly add cheese, stirring with a wooden spoon until it's all added and melted. Simmer over low heat for 10-15 minutes until the sauce is smooth and creamy. It will be a bit runny.

The second trick to perfect Alfredo? Combine with cooked pasta (spaghetti, fettuccine or pappardelle are perfect) that has NOT BEEN RINSED after cooking. The starch from the pasta is what will help thicken the sauce.

You can also add grilled chicken, cooked shrimp, steamed broccoli or mushrooms to the sauce for a bit of variety, too.

Lazy Man's Apple Crisp

You know I much prefer homemade to pre-packaged food, but in a time crunch (or during one of those middle-of-the-night cravings), this recipe works. It's also cost-effective and STOOPID simple.

1 large can apple pie filling (cherry, blueberry or any other flavor will work, too)
1 box Jiffy white cake mix
1 pkg instant oatmeal (or ½ c oats)
¼ c margarine or butter
Chopped walnuts (optional)

In an oven-safe dish, pour the pie filling. In a separate bowl, stir the cake mix, oats and butter until crumbly. Sprinkle over pie filling. Toss walnuts on top.

Bake at 350° for 15 minutes. Let cool 10 mins before serving.

My 2¢ Worth

I'm very fortunate to have good blog readers who don't do this, but when I look at other peoples recipes pages, I notice a growing trend and it really annoys me.

Jane Doe shares her recipe for a killer pot roast (her words, mind you -- I haven't tried it yet). Reader 1 comments, "This sounds great! I can't wait to try it." Reader 2 says, "Instead of water, I use beef broth, but I like your take on the (special ingredient)." Reader 3 responds, "Instead of beef broth, I mix a beef bouillon cube with a bottle of beer (or a can of Coke or a cup of coffee or whatever)." Reader 4 has to put her thoughts in, too, "I did this and used the Coke instead of plain water and used reduced salt beef bouillon cubes and added paprika, garlic powder and as a twist, a tablespoon of brown sugar. Excellent!"

*blink*

Dear Reader 1,
You get to stay.
Love,
That's How It's Done

Dear Readers 2-4,
If you did those things, then don't comment on this woman's recipe because you didn't use it - you adapted it and essentially created your own recipe. Especially you, Reader #4. It's kind of like that woman on Pinterest who "tests" the ideas but instead of following the DIY steps as they're written she substitutes different things and expects the same results. That's not how it works. Do your recipe the way you wanna do it, but don't act like you're doing the readers a favor by changing the recipe to something completely different and still acting like it's the original poster's recipe.

Love,
Peeved

Seriously, kids. It's not tough to create a recipe blog. Find a free blog site. Click "create" and post your own recipes, but stop playing "Telephone" with other people's recipes.

Annnnnd off my soapbox. Carry on and happy cooking.